Chef Shinichiro Kanemaru’s 30-year journey in the culinary world began in his family's sushi restaurant in Japan, where he first honed his skills under the guidance of his parents. This early exposure instilled in him a deep appreciation for traditional techniques and the importance of selecting the finest ingredients. Chef Kanemaru’s career took him to Canada and back with periods at multiple Michelin-stared restaurants. He then joined the team at Ginza Kyubey, one of Tokyo’s most iconic sushi establishments, where he spent over 17 years refining his craft alongside the best of the best in Omakase.

Chef Kanemaru’s ability to balance tradition with innovation has made him a standout in Japanese cuisine, and he now brings this dedication and expertise to a new chapter, sharing his passion for sushi and excellence with Chicago.