Chef Hiroyuki Naruke is a Tokyo native who has refined his craft as an itamae (chef) for more than 25 years. After apprenticing at restaurants in Tokyo and Honolulu, Chef Hiro and his wife, Kyoko, opened Nogizaka Sushi Yuki in Tokyo’s Mid-town district. Their intimate, six-seat restaurant facilitated the personal control and attention to detail to elevate Chef Hiro’s preparations to new
levels that reflected both traditional expression of Edomae sushi as well as his personal influence.
A trio of devotees of Chef Hiro’s Tokyo restaurant urged him to accept the challenge to transport his elegant, pure style to the world’s second most sushi-obsessed city. This opportunity resonated with Chef Hiro because of his pride in Edo-style sushi as his country’s culinary gift to the world—and because it is a form rarely executed to its full potential outside of Japan. help writing thesis