i. Biography
Coming Up
At Sophia University, Mei Kogo built the base that later carried into sushi: discipline, concentration, and the habit of exact work. The education sits before the kitchen appointment, but in a craft defined by repetition and fine adjustment, that early structure matters. It marks the point where the field begins to narrow toward technique. From there, the path moved directly into sushi and stayed precise. Mei Kogo’s current role as chef-owner at Sushi Meino, taken on in 2023, reflects a career without excess turns: university, then the responsibilities of a sushi counter, then a named place in Tokyo’s competitive dining landscape. For an artisan, that kind of clean line is its own evidence.
Where They Are Now
At Sushi Meino in Azabu-Juban, Minato, Tokyo, Japan, Mei Kogo works in a format that depends on control, timing, and close attention to detail. In sushi, the margin is small; the work is judged gesture by gesture, plate by plate. Her current post places that discipline at the center of the room. Among the few female sushi masters in Japan, Mei Kogo stands in a part of the trade still defined by rarity. That distinction is not ornamental. It names a position earned through practice and consistency, where restraint matters more than display and the craft has to hold on its own terms. Since 2023, Sushi Meino has been the place where Mei Kogo’s training and specialty are read through service.
Signature
Mei's signature dishes include kohada. In sushi, kohada is a test of timing and precision, and that is what makes it an apt marker of Mei Kogo’s style. It does not need embellishment; it carries weight through exact execution and the discipline required to keep a simple thing exact.
Profile updated July 2026
FAQ
Asked of Mei
Where did Mei Kogo train or study?
Mei Kogo trained at Sophia University.
What recognition has Mei Kogo received?
Tabelog Silver Award (2025).
