i. Biography
The Climb
Apprenticeship and repetition shape the early part of Yusuke Seguchi’s record. Training at restaurants in Hakata, Fukuoka, Japan gave Yusuke Seguchi a working base in kitchen rhythm and the discipline sushi service demands. That path later extended to Hôtel Métropole Monte-Carlo in Monaco, where until 2012 he served as sous chef and sushi instructor. The progression is straightforward: first learning the work, then tightening the standard, then teaching it. Since 2012, that standard has carried into Kikuzushi, where Yusuke Seguchi became Second-generation Owner.
Today
Named responsibilities define this career more clearly than any flourish could. Training at restaurants, sous chef, sushi instructor, and second-generation owner are all parts of the same technical line, with sushi as the constant. At Kikuzushi since 2012, Yusuke Seguchi’s role as second-generation owner ties the present operation to what came before, without breaking the craft’s continuity.
Recognition
The public marker in Yusuke Seguchi’s record is the title he took in 2012: Second-generation Owner. That role gathers the earlier stages into one line of practice, connecting Hakata, Monaco, and Kasuga through the same professional discipline. The years matter because they show a career built by accumulation rather than leap, with each post adding another layer of responsibility. Recognition here comes through continuity, not ornament. Kikuzushi is the place where Yusuke Seguchi’s experience became generational, and where sushi remained the center of the work. The structure is plain: training, instruction, ownership. That plain structure is what gives its weight.
Profile updated August 2026
FAQ
Asked of Yusuke
What is Yusuke Seguchi's's current role?
As of 2026, Yusuke Seguchi's is Second-generation Owner.
Where did Yusuke Seguchi's work before?
Yusuke Seguchi's's earlier career included restaurants in Hakata and Hôtel Métropole Monte-Carlo.
What is Yusuke Seguchi's known for?
Sushi.