About the Team
A New Style of Sushi
What happens when an experienced fish auctioneer meets a master sushi chef who has served VIP and celebrity clients for just as long? The result is a unique and luxurious sushi experience that is one of a kind in Vancouver.
When chef Hiro and Takuya first met in Vancouver, they immediately hit it off and discovered a shared vision of bringing real sushi to the city. They wanted people to experience nigiri sushi made in the Japanese way, which is rooted in an uncompromising focus on seasonality, freshness, and a firm belief in the preparation techniques that make the most of each fish's inherent flavour. Blending traditional Edomae techniques, the highest quality ingredients, and chef Hiro's culinary creativity, the duo are constantly testing the limits of how to make sushi even more delicious.
After five years of dedicated training in Japan, chef Hiro first arrived in Vancouver in 2011. Through perseverance in his craft and an unwavering pursuit of mastery, Hiro made a name for himself in the restaurant world when he became head chef at a (very well known) Japanese restaurant in Vancouver.
In 2016, Hiro wanted to do more with his passion for food: he wanted to connect with each of his diners on a personal level. To achieve this goal, he founded a catering company dedicated to serving the most exquisite meals to celebrity and VIP clients. Now, he wants to bring that same level of quality and focus to every sushi lover in Vancouver. Because chef Hiro wants to make sure that you get the best possible sushi experience, only a strictly limited number of boxes are available each day. This way, he can dedicate his time and focus to giving each piece of fish the care that it deserves.
A former auctioneer of high-end fish at Tsukiji Market for over 10 years and marine sciences major, Takuya knows the ins and outs of the luxury seafood market. When he first moved to Vancouver in 2018, he quickly realized that he couldn't find the types of fish that his family loved to eat in Japan.
To solve this food problem and to share his passion for Japanese fish with others in Vancouver, Takuya founded Tsukiji Fish Market Inc. Since then, he has been delivering the freshest seasonal ingredents from Japan ('shun no sakana') to restaurants and vendors across the city.