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Yuki Chidui Sushi

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日本
Tokyo
Yuki Chidui Sushi

Hi I'm Yuki Chidui, the first woman entrepreneur to run an all-women sushi restaurant in Japan. I am

千津井由貴です。日本で唯一、女性スタッフのみのチームでレストランを経営しています。また、よりヘルシーなお寿司をお客様にお届けするため薬膳サーモンを開発しています。弊店は2020年に「世界のベストレストラン50」に選ばれ、The Washington Post、Condé Nast Traveler、The Independentなどの国際的なメディアで紹介されました。
ぜひページをフォローして最新情報をチェックしてください。どうぞよろしくお願いいたします。

29/05/2026

Extra fine Ｏctpus.

29/05/2026

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27/05/2026

A quiet afternoon in Kamakura, sharing the art of sushi through hands, stories, and photography.
At Tree Garden Kamakura, Alice and Reo I created more than a sushi lesson — it became a cultural exchange captured through her beautiful photographic perspective.

Teaching sushi is never only about technique.
It is about rhythm, touch, seasonality, and the feeling passed from one pair of hands to another.

Grateful for this special collaboration and the moments we created together. 🍣📷✨

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17/05/2026

A hidden side of Japanese sushi culture.

Buckwheat galette wrapped around a medicinal herb chirashi sushi, crafted with pine nuts, kikurage mushrooms, and seasonal Japanese ingredients.

Finished with crab and a rich Hokkaido Shiraoi tarako aurora sauce.

Traditional sushi technique meets modern Japanese wellness cuisine.

Created by Sushi Chizui in Tokyo, Japan.

上品・高級路線

蕎麦粉のガレット茶巾寿司蟹添え
オリジナル薬膳ちらし寿司を、蕎麦粉香るガレットで丁寧に包みました。
松の実、木耳などを合わせた特製薬膳仕立て。
北海道白老産たらこを使用したオーロラソースとともに。

LuxuryTravel FoodArt MichelinStyle Gourmet JapanTravel HiddenJapan SushiChef JapaneseFood Kaiseki MedicinalCuisine

17/05/2026

Not just sushi.
An edible piece of Japanese art.

Every bite at Sushi Chizui is carefully crafted to create balance —
texture, aroma, temperature, and emotion.

Traditional Edomae techniques meet a modern aesthetic inspired by nature and seasons.

Kyoto, Japan 🇯🇵
A hidden sushi experience for travelers, food lovers, and dreamers around the world.

Would you try this omakase?

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05/05/2026

A Quiet Precision — The Art of Japanese Sushi

Every movement has meaning.
Every cut carries intention.

Sushi is not just food — it’s a dialogue between nature, time, and the chef’s hands.

From sourcing to slicing, I focus on balance, temperature, and respect for each ingredient.
This is my interpretation of modern Japanese sushi, rooted in tradition.

Currently based in Tokyo, available for international pop-ups, collaborations, and private events.

Let’s bring authentic Japanese sushi to the world.

📩 DM for collaborations & pop-up opportunities

Available for international bookings.

Yuki Chizui

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03/05/2026

Kamakura hidden gem 🇯🇵✨

Just tried the “Yakuzen Salmon Burger” at Itsuki Garden 🍔
This is not just a burger — it’s a unique Japanese food experience.

Crispy outside, incredibly clean and rich flavor inside.
Something you will definitely remember.

Surrounded by beautiful nature,
you can truly feel “food as medicine” (Ishoku-dogen).

Many international visitors were already enjoying it 🌿

⚠️ Please note: availability may vary depending on the day and time.

If you’re in Japan now, it’s definitely worth checking.

📍Kamakura / Itsuki Garden

FoodieJapan TravelJapan VisitJapan Yakuzen SushiCultur

26/04/2026

Honored to be featured in the German political and cultural magazine “Cicero.”

The article title is
“Fisch sucht Verrat”

They beautifully captured my journey in the sushi world in Japan—an industry traditionally seen as male-dominated—and the path I have chosen to walk.

In this photo, you can also see the “Yakuzen Salmon” panel in the background, generously gifted by Kitani Suisan.

For me, both sushi craftsmanship and creating new value through Yakuzen Salmon are deeply important missions.

I am truly grateful to have my work introduced by international media, and I will continue sharing Japanese food culture with the world.

Ebisu Hokkaido KitaniSuisan FoodCulture GlobalSushi WomenInSushi ChefLife

26/04/2026

A plate from 7 years ago.

Looking at it now, I realize great cuisine is never created in a single moment—
it is built through years of dedication.

The temperature of the fish,
the angle of the knife,
the balance of plating,
and that one unforgettable moment left in someone’s memory.

More than visual beauty,
what matters most is making people think,
“I want to come back and taste this again.”

That has always been my philosophy as a sushi chef.

Time passes,
but true flavor never fades.

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住所

Tokyo