Yoshinori Tezuka

Coming Up

Keio University sits in the background of Yoshinori Tezuka’s discipline, but the more durable education is the one that ties precision to inherited practice. As fourth-generation sushi chef and executive chef of Matsunozushi, he works within a family line that keeps traditional sushi method intact while allowing room for a more conversational style of service.

Where They Are Now

At Matsunozushi in Tokyo, Tezuka adapts the meal to the guest without treating adjustment as an exception. Vegetarian and religious dietary needs are folded into the service itself, and the sequence, explanation, and presentation shift with the person in front of him so the meal stays exacting, personal, and clear. Language is part of the craft at the counter. While serving, he explains the ingredients and their source in English, making context as central as the cut and the rice. In his words, “In an international society and multi-ethnic culture, it is impossible to communicate unless it is put into words.” At Matsunozushi, the spoken explanation is not added decoration; it is one of the tools of service. Traditional sushi methods remain the base. Tezuka perfects those methods while adding sushi showmanship, setting his own style beside the quieter service of the previous generation. “We’re different in the way my father makes sushi in silence, while I talk a lot in English, explaining things ranging from the ingredients themselves to the source.” The difference is one of delivery, not standards: the craft stays exact, while the counter becomes more legible to the guest. “My mission is to provide a once-in-a-lifetime sushi experience that is unique to Tokyo, Japan and tailored to that customer.” That aim brings together place, technique, explanation, and the limits or preferences of the guest, with each service shaped to the table without losing the discipline of the house.

Signature

Yoshinori's signature dishes include Vegetable Sushi.

In Their Words “We’re different in the way my father makes sushi in silence, while I talk a lot in English, explaining things ranging from the ingredients themselves to the source.” “My mission is to provide a once-in-a-lifetime sushi experience that is unique to Tokyo, Japan and tailored to that customer.”

Honors

The named credentials and roles in his biography are the fourth-generation sushi chef role and executive chef role at Matsunozushi in Tokyo.