I truly believe that spacing and balance are important aspects for both culinary arts and hospitality. We carefully take care of each and every one of our customers, to ensure that we provide a pleasant and comfortable dining experience for one and all.
Ichiro Ozaki
Born in Saitama Prefecture in 1969.
Having a father who was a sushi chef, Ichiro went into the food business himself.
After graduating from a culinary school, he started his career as a trainee chef at a traditional Japanese restaurant in Ginza, Tokyo,
At the same time, he explored the art of sushi all on his own. In 2006, at the age of 36, he opened Ozaki, which has been awarded one Michelin star in the Michelin Guide for 12 consecutive years. In 2024, at the age of 55, he decided to take culinary exploration to a new level by opening Ichi Azabu , a eco-friendly and sustainable restaurant in Azabujuban offering vegan cuisine and fresh seafood options.