Sushi Gyoten

With a sushi chef as a father, Kenji Gyoten’s entire life has revolved around sushi since he was born. He specialises in Edomae sushi, a style that derives its name from when sushi gained popularity on the streets of Edo (present-day Tokyo) in the early 1800s. Originally, it simply denoted the use of fish caught in Tokyo Bay, but today the meaning has expanded to signify that the sushi master focuses on creating simple, umami-rich sushi where the fish takes centre stage. Sushi Gyoten received its first three-star Michelin rating in 2014.