Chef
Hisayoshi Iwa
- Discipline
- Chef
i. Biography
Hisayoshi Iwa has been the owner-chef of Sushi Iwa in Tokyo since 2012, and Michelin Guide recognition has followed that steady, exacting line of work. The practice here is not only technical control; it also depends on the exchange across the counter, which Iwa names plainly: “I find the biggest challenge for me is to carry out conversations with my customers.”
The Path
The discipline of sushi service was formed first at Kyubey and then at Kanesaka, where Hisayoshi Iwa worked as a sushi chef and absorbed the restrained rhythm, precision, and repetition that define the trade. Those early kitchens demand exact preparation and service, with each movement carrying weight and each detail needing a purpose. That training later fed into his role as owner-chef of Ginza Iwa / Sushi Iwa, which he has held since 2012, carrying forward the rigor of those restaurants into his own house.
The Work Today
Since 2012, the owner-chef role at Ginza Iwa / Sushi Iwa has centered on the same measured focus that marked his earlier kitchens. The work now sits inside that long-held idea, with discipline, conversation, and the daily routines of service giving shape to the restaurant.
In Their Words “I find the biggest challenge for me is to carry out conversations with my customers.”
Career - owner-chef — Ginza Iwa / Sushi Iwa, Tokyo (2012–present) - sushi chef — Kyubey - sushi chef — Kanesaka
Acclaim
Michelin Guide one star (2018) recognized the consistency and refinement of the work at Sushi Iwa. The award sits alongside the craft rather than above it: disciplined service, careful preparation, and the ongoing challenge of speaking with each customer remain part of the same practice."
FAQ What is Hisayoshi Iwa's current role? As of 2026, Hisayoshi Iwa is Owner-chef. Where did Hisayoshi Iwa work before? Hisayoshi Iwa's earlier career included Kyubey and Kanesaka. What recognition has Hisayoshi Iwa received? Michelin Guide one star (2018).
