i. Biography
In Edomae sushi, procurement is part of the technique. “It’s all about relationships with brokers” is a practical operating principle at 東麻布 天本 - Amamoto, where Masamichi Amamoto has been chef-owner in Tokyo since 2016. The work depends on pristine seasonal ingredients, judged through the timing of the market and served through Edomae sushi, omakase sushi, and Japanese kaiseki.
Formation
Discipline at the sushi counter is built through repetition, correction, and close reading of ingredients. Early in Masamichi Amamoto’s career, training at Umi provided that foundation: restraint in handling, attention to condition, and the habit of letting the product set the terms. A chef-owner’s counter is a chain of decisions made before service and tested in front of guests. Since 2016, Masamichi Amamoto’s role at Amamoto has centered on sourcing, seasoning, temperature, timing, texture, and sequence. The restaurant’s identity is built from those controls rather than from excess.
The Work Today
Edomae sushi, omakase sushi, and Japanese kaiseki set the working frame at 東麻布 天本 - Amamoto in Tokyo, Japan, where Masamichi Amamoto is chef-owner. The counter format exposes every cut and adjustment. Meticulous seasonal sourcing, perfectionism, and fast knife work shape the pace of the meal, with freshness preserved while depth is drawn out. Performance at a sushi counter only holds if the craft remains controlled. Masamichi Amamoto is noted for showmanship and performance, but the emphasis sits in economy of motion: a clean cut, a measured adjustment, and the moment fish and rice meet. Cooked dishes follow the same discipline, including grilled nodoguro black-throat sea perch. Shari carries much of the restaurant’s identity. One signature technique at Amamoto is the addition of brown sugar syrup to shari with vinegar, a trademark trick used to heighten and sweeten the rice’s flavor. Expected delicacies, when the catch is freshest and best, include Edomae golden cuttlefish, sea eel from Tsushima, and kasugodai from Izumi. Live botan shrimp served with karasumi mullet roe shows the same reliance on pristine seasonal ingredients, balancing delicacy and salinity.
Signature
Signature dishes include Edomae golden cuttlefish. At Amamoto, the dish sits inside a larger Edomae discipline: exact sourcing, careful handling, and the reduction of visible effort only after the necessary work has been done.
Honors
Recognition for the work includes Two Michelin stars, The Tabelog Award Gold winner (2026), and Selected for Tabelog Sushi TOKYO "Tabelog 100" (2025). For Masamichi Amamoto, those honors mark a counter practice built on broker relationships, seasonality, and sushi served one piece at a time.
Profile updated July 2026
FAQ
Asked of Masamichi
What is Masamichi Amamoto's current role?
Masamichi Amamoto is chef-owner.
Where did Masamichi Amamoto work before?
Earlier in their career, Masamichi Amamoto worked at Umi.
What recognition has Masamichi Amamoto received?
Two Michelin stars.
