i. Biography
Executive Chef at Sushi Imamura in Tokyo, Kentarou Imamura opened Sushi Imamura in Shirokane, Tokyo in 2009 and has run it since, building his reputation around the quiet rigor and seasonal precision of Edomae sushi omakase. At the Shirokane counter, the experience is rooted in restraint and attention: rice, fish, temperature, timing, and the calm rhythm of an omakase meal unfolding one course at a time. His specialty is Edomae sushi omakase.
Coming Up
Early in his career, Kentarou Imamura worked as Japanese restaurant staff at a Japanese restaurant in Belgium, an experience that placed him far from Tokyo yet close to the daily discipline of service, preparation, and the steady pace of professional kitchen life. That period in Belgium became an important part of his formation, giving him the practical exposure that would shape his path in the kitchen. Before he became known for the poise and precision of his own counter, he learned in a setting where the rhythm of a restaurant had to be understood from the ground up, and where every shift helped sharpen his sense of how a meal is built and delivered. Today, Kentarou is Chef / Executive Chef of Sushi Imamura, a role he has held since 2009. The title reflects both authorship and stewardship: he is the chef behind the restaurant’s identity, and also the person guiding its daily expression. Over the years, the counter has remained anchored in his approach, which favors the clean structure and measured elegance associated with Edomae sushi. The result is a style that is formal without feeling stiff, intimate without losing its discipline, and unmistakably tied to the traditions he chose to make his own.
Where They Are Now
Since 2009, he has been Chef / Executive Chef at the Shirokane counter he opened. Sushi Imamura in Shirokane, Tokyo is not simply where he works; it is the setting in which his career has taken shape in full, year after year, in the close space between chef and diner. The counter format gives his food its quiet theater: each piece arrives as part of a considered sequence, and the experience of the meal depends on the precision of its pacing as much as on the ingredients themselves. The restaurant’s identity has been consistent over time, and Kentarou Imamura’s long tenure there underscores how fully his name and the space are intertwined.
Signature
Kentarou Imamura is known for Classic Edomae sushi and Edomae sushi omakase. These are the signatures through which his work is most clearly understood: classic in their respect for form, and omakase in their sense of trust, progression, and the chef’s steady hand. In Sushi Imamura’s Shirokane setting, the emphasis remains on the elegance of tradition expressed with control and clarity, making his style immediately recognizable to those who seek the language of Edomae sushi at its most focused.
Profile updated August 2026
FAQ
Asked of Kentarou
What is Kentarou Imamura's current role?
As of 2026, Kentarou Imamura is Executive Chef.
Where did Kentarou Imamura work before?
Kentarou Imamura's earlier career included Japanese restaurant.
What recognition has Kentarou Imamura received?
Michelin star.
