Fujito Tsutsui is a sushi chef at REONA Sushi Tokyo. Born into a sushi family, he grew up watching his father work behind the counter and developed an early admiration for the craft. After graduating from high school, he began his own training at the age of 18 and went on to build his career in sushi restaurants across Tokyo and Osaka.
Over the years, he trained and worked in several of Japan’s best-known dining areas, including Tsukiji, Ginza, and Aoyama in Tokyo, as well as in Osaka. These experiences gave him a broad foundation in both the daily discipline of the sushi counter and the standards expected in some of the country’s most demanding dining environments.
At REONA Sushi Tokyo, Fujito works as part of a team that aims to help guests understand sushi more deeply, not only through taste, but also through the traditions, techniques, and judgment behind each piece. His writing focuses on sushi ingredients, Edomae preparation methods, and the experience of the counter from the perspective of a chef who has spent his life close to the craft.
