This is the second installment of a series introducing young sushi chefs who are the future of the sushi industry.
This time I will be introducing the marketing man of the sushi industry, Takamitsu Yasuda of "Sushi Takamitsu."

Recently in the sushi scene, young chefs aged 20-30 have been opening their own independent storefronts. It's rare that someone who hasn't studied at a Michelin-ranked restaurant is able to stand out so strongly, however.

Chef Takamitsu Yasuda entered the sushi world at age 16, and he was never a particularly hot topic for the 15 years that he spent working at a local sushi restaurant.
However, Yasuda was able to demonstrate his personal marketing sense to overcome his lack of popularity, and he quickly rose to stardom within the sushi scene.

The way that Yasuda utilizes the current social media trends to present himself is extremely skillful. He places his standout ingredient of the day on top of his custom-made Louis Vuitton counter to showcase it.
Customers just can't help taking pictures of his quality ingredients, like wholesale tuna from "Yamayuki" at Tsukiji Market, resting atop Louis Vuitton leather goods.

The highlight is the presentation of the uni, a point of pride for Yasuda. The counter is packed with over 10 types of quality uni, something you'll only see here at "Sushi Takamitsu," even across all of Japan.
All of the luxurious varieties he offers are worthy of taking a leading role in your meal.

"I actually enjoy shopping," laughs Yasuda, with his impressively healthy-looking tan.

Most of the clientele of "Sushi Takumitsu" are around 30-40 years old. You won't see cranky-looking old men stuffing their cheeks with sushi like this in any Ginza restaurants. Everyone here is relaxed and enjoying Yasuda's sushi.

Sharply-dressed handsom chefs....
High-quality ingredients like tuna and uni....
A customer-first attitude....

"Sushi Takumitsu" is the ideal restaurant for those aged 30-40, as it embodies all of the characteristics they want in a restaurant.

I enjoy traditional Edo-mae sushi and am not too fond of new fads, but I enjoy the frilly sushi from "Sushi Takumitsu."
The one reason for that is Yasuda's extremely high technical skills.
Cutting the fish, the seasoning and cooking of his rice, the way his small nigiri just fall apart in your mouth.
All of Yasuda's techniques are extremely high-level, to the point that he can easily satisfy even the pickiest of sushi connoisseurs.

His 15 years of studying definitely aren't just for show.

During my visit in July, I added 6 types of uni to my omakase course, and my overall bill was 25,000 yen. This restaurant's extremely high cost performance is one of its great secrets.

My next reservation is for in October. That's when bluefin tuna is at its peak. Since we're talking about Yasuda, who loves to shop, I'm sure he'll have the best tuna available at Tsukiji.

I can't wait for my next visit!