Tadayoshi Ebina

Sushi master of the KOISHI restaurant, member of Tokyo Sushi Association, has sushi in his blood since childhood – like his grandfather, uncle and father – all professional sushi chefs. He opened his own restaurant in Japan and shaped sushi according to the secular traditions and principles of old school, then he set out for the USA, looking for inspiration.

He settled in the Czech Republic few years ago and prepared his specialties only for Prague gourmets so far. He puts accent on fine taste nuances, first class raw material, aesthetic harmony and claims that one can be learning Japanese cuisine all life long.