A master sushi chef with over 30 years of experience, there isn’t much information readily available on Akifumi Sakagami’s background. Sakagami trained at a renowned sushi restaurant in Sapporo Hokkaido before joining Onodera Ginza, a luxe sushi restaurant in the Ginza district of Tokyo Japan. Sakagami would go on to become the executive chef of the Onodera Ginza Group, overseeing the restaurant groups expansion of offerings to include teppanyaki, tempura, makiyaki, wine, and authentic Japanese cuisine spread across Ginza a.k.a. Tokyo, Shanghai, Hong Kong, Paris, London, Honolulu, Los Angeles, and New York City. Along with being an institutional mainstay at Onodera Ginza Group and its executive chef at all the sushi restaurants, Sakagami personally selects the fish from the Toyosu, formerly Tsukij, fish market to be used exclusively at the nine seat hinoki counter sushi restaurant along with personally training every sushi chef before they’re sent off to one of the other Onodera locations around the globe.