Chef
Toshihiro Uezu
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
A Tokyo apprenticeship gave Toshihiro Uezu a working base in the discipline of sushi: repetition, timing, and the expectation that each motion would be exact. That grounding, carried from Gifu Prefecture into Manhattan, is the thread running through the rest of the career.
The Climb
The first training came in 1965 at Original Kurumazushi Restaurant in the Shinbashi district, near Tsukiji Fish Market, Tokyo, Japan. For Toshihiro Uezu, that meant learning the trade close to one of Japan’s central seafood markets, where the standards of a sushi house are set by daily practice rather than theory. The apprenticeship established the pace that would define the rest of his work: measured, repetitive, and built on consistency. Head sushi chef posts followed in New York City, first at Japanese Restaurant Saito from 1972–1975, then at Takesushi from 1975–1977. Each role marked a step up in responsibility, but the craft remained the same: clean execution, control under pressure, and the ability to hold a line in a city where diners notice errors quickly. In that setting, Toshihiro Uezu’s name became tied to reliability as much as technique. Since 1977, the work has centered on Kurumazushi, where Toshihiro Uezu has served as founder and Head Chef. The significance of that role is structural: the restaurant is not just a place he worked in, but a house he established and continued to shape over time.
Today
Kurumazushi was founded in 1977 in Manhattan, New York City, with Toshihiro Uezu as founder and Head Chef. That date fixes the restaurant’s identity and the scope of his authority within it. The house is defined by sushi and sashimi, and Uezu’s position places him at the center of that specialty from the start. Over decades, the work has remained anchored to the same restaurant and the same defined craft, a record built on continuity, not churn.
Recognition
The recognition in this career is built into the appointment itself. By founding Kurumazushi in 1977 and remaining its head chef, Toshihiro Uezu turned continuity into the clearest measure of standing. In trade terms, that kind of sustained responsibility is the credential. No award needs to be invented around that arc.
Profile updated August 2026
FAQ
Asked of Toshihiro
What is Toshihiro Uezu's current role?
As of 2026, Toshihiro Uezu is Head Chef.
Where did Toshihiro Uezu work before?
Toshihiro Uezu's earlier career included Original Kurumazushi Restaurant, Japanese Restaurant Saito, and Takesushi.
What is Toshihiro Uezu known for?
Sushi and sashimi.
