Misturu Hayashi

44 Years, Gifu, Japan

Reason for participation

This spring, I went to the Sakura Festival in Washington, D.C.
At the festival, I felt that sushi culture is spreading all over the world, but the use of ingredients is not correctly understood. If I get a chance to participate in the Grand Final, I would like to teach foreign sushi chefs how to use the ingredients as much as I can.



My Work



Professional Experience

  • Chef
    Kinzushi - Gifu - 1995 -

  • Chef
    Kinzushi - Aichi - 1994 -

  • Chef
    Sushi Fuji - Shiga - 1994 -

  • Chef
    Akita - San Diego - 1992 -

  • Chef
    Hoen - Aichi - 1991 -