Welcome to Osushiya-san! Until Creatures Become Food (Non-fiction to enjoy science)

Daisuke Okada

Born in Chiba Prefecture in 1979. He entered the world of food at the age of 18 after the sudden death of his mother while he was a university student.
He trained as a sushi chef and became independent as a sushi chef at the age of 24.
In 2008, he opened Sumeshiya, an introduction-only and reservation-only sushi restaurant in Bunkyo-ku, Tokyo.
“When it comes to the ingredients and tools that I use, I visit production areas as much as possible and check them with my five senses. I make what I can make, and go catch what I can.”
Point the camera at the fish to convey the characteristics of the fish to the customer.
On his blog, he posted clear photographs showing the eyes, mouth, scales, fins, and different colors for each part.
He doesn’t stop at the fish on the cutting board, he scuba dives and observes where the fish live and what they eat. He holds the camera even underwater.
He also conducts various activities such as showing children how fish is cut into dishes at kindergartens and elementary schools, as well as sushi workshops at high schools.
His life work is going to learn how to make local sushi from all over Japan.

Daisuke Okada’s books