i. Biography
Masaaki Miyakawa has owned and led Sushi Miyakawa in Sapporo, Japan, since 2014, working through Edomae-style sushi as a fixed discipline rather than a matter of nostalgia. In his hands, the style reads as practice: measured, exacting, and attentive to form. The restaurant’s identity follows that standard, with each detail aligned to the same controlled approach.
The Path
The craft took shape at Sushi Shin by Miyakawa in Tokyo, Japan, where Masaaki Miyakawa worked as chef and built the precision that later defined his own restaurant. That early stage depended on repetition, timing, and a tolerance for small margins; the kind of conditions where technique becomes dependable only through use. In that setting, exactness was not decorative. It was the basis of the work. Ownership later gave that same discipline a larger frame at Sushi Miyakawa in Sapporo, Japan. As owner and chef, Masaaki Miyakawa has carried the restaurant under his own name without changing the underlying register: controlled, restrained, and tied to the traditions that shaped the style. The name Miyakawa functions here as a marker of method as much as identity.
The Work Today
Since 2014, Sushi Miyakawa in Sapporo, Japan has been led by Masaaki Miyakawa as owner and chef, with Edomae-style sushi as the restaurant’s defining language. In this context, the style depends on patience, balance, and respect for sequence; the work is built to hold rather than announce itself. The result is a restaurant that presents refinement through restraint, with the standard made visible in the details. The present work is marked by continuity rather than novelty. Masaaki Miyakawa’s approach stays with mastery and consistency, allowing the restaurant’s identity to remain clear over time. Since 2014, Sushi Miyakawa has been that exacting reading of Edomae-style sushi in Sapporo, Japan.
Acclaim
Masaaki Miyakawa has received MICHELIN three stars. The recognition places Sushi Miyakawa among the most closely observed expressions of sushi craft and reflects the level of consistency attached to the work. In trade terms, it marks a restaurant where precision and discipline are not stated as ideals but measured in the result.
Profile updated July 2026
FAQ
Asked of Masaaki
What is Masaaki Miyakawa's current role?
As of 2026, Masaaki Miyakawa is Owner and Chef.
Where did Masaaki Miyakawa work before?
Masaaki Miyakawa's earlier career included Sushi Shin by Miyakawa.
What recognition has Masaaki Miyakawa received?
MICHELIN three stars.
