i. Biography
Coming Up
Before the counter work, truck driving gave Koji Sawada a different kind of discipline: long hours, physical labor, and the habits of attention that later found form in sushi. He became a chef at 31, and that late start sits at the edge of the work rather than outside it. At Sawada in Ginza, Tokyo, he is the one making the daily calls that shape service, from the morning’s fish selection to the final shaping of each piece.
Where They Are Now
The core of the work at Sawada in Tokyo is selection. Early every morning, Koji Sawada chooses the fish himself and uses only the best fish available that day. That practice keeps the counter tied to the market and to the day’s actual conditions, not to a fixed script. It is a daily standard built on proximity: close reading of ingredients, repeated judgment, and the refusal to let routine outrun quality. The fish is chosen with care, the shaping is done by hand, and the counter remains the point where selection becomes service. The road before the counter still matters here: Koji Sawada’s earlier work as a truck driver sits behind a practice defined by physical stamina, repetition, and control.
Profile updated July 2026
FAQ
Asked of Koji
Where did Koji Sawada work before?
Earlier in their career, Koji Sawada worked at Aoki.
What recognition has Koji Sawada received?
Michelin 2 stars.
