Master Chef Tomonori Nagai is descended from three generations of offshore fishermen from Fukkushima, Japan. He learned how to break down fish from his father, who often made sashimi for the family at home. “He taught me when I was still in elementary school,” Nagai reminisces. “My father was very happy when I became a sushi chef. He was very happy that I decided to do something involving fish.” Chef Nagai’s career has spanned more than twenty five years working at some of the most prestigious sushiyas (sushi restaurants) in Japan and around the world, including the Michelin star Shinji by Kanesawa in Singapore. As an internationally renowned master sushi chef, Chef Nagai developed his innovative and unique culinary techniques which have received many accolades and acclaims. In 2018, he was invited to San Francisco to open Sushi Nagai as an Head Chef before the pandemic. However, due to the pandemic, he had to move on to explore other job opportunities after they shut down the restaurant. After three years of struggle and preparation, Chef Nagai’s dream to open his own namesake restaurant finally came true—Nagai Edomae Sushi in Redwood City, California. At Nagai Edomae Sushi, he prepares every ingredient and dish all by himself to ensure the highest quality of your omakase experience. He is leading the culinary team to showcase this fine art of edomae sushi omakase to you.
Beside preparing for the restaurant project, Chef Nagai is writing his book My Journey into Edomae Sushi, telling his experience as a sushi chef traveling around the world to absorb knowledge and experience and gain inspiration. We expect more to come in the near future.