Chef Shogo Amamoto is one of Asia’s most revered sushi masters, known for his meticulous approach to Edomae-style sushi and a philosophy that treats each piece not as a simple bite, but as a complete dish in itself. Born in Fukuoka Prefecture, Japan, his journey into the world of sushi began at just 15 years old with an apprenticeship at Kogyoku, a respected sushi restaurant near his home. Those formative years instilled in him the rigorous discipline and technical precision that would become the foundation of everything he would create. By the time he was 23, he had demonstrated such exceptional skill that he was invited to relocate to Taiwan to participate in the launch of Kogyoku’s Taiwan outpost. This was to prove the beginning of a deep and lasting connection to the island where he has now lived for over 12 years.
It was here Chef Amamoto would truly come into his own. In 2015, after years of honing his craft and understanding the rhythms of Taipei’s dining culture, he opened Sushi Amamoto (鮨天本) in the city’s Da’an District. The restaurant featured just 12 seats arranged around a cypress wood counter, an intimate traditional setting that controls each detail of the experience and allows for interaction directly with the guest. What happened next was extraordinary; the restaurant quickly became one of the most coveted in Asia, with waiting lists extending from six months to an entire year. When the 2019 Michelin Guide was released, Sushi Amamoto was awarded two Michelin stars, a rare achievement for a restaurant making its debut in the guide. According to reports at the time, the restaurant had actually been overlooked the previous year simply because Michelin’s anonymous inspectors were unable to secure a reservation.
For three consecutive years, Sushi Amamoto held its two Michelin stars, cementing Chef Amamoto’s reputation as one of the region’s finest sushi masters. Eventually, the overwhelming demand led the restaurant to transition to a private members’ club format, and since the Michelin Guide does not award stars to members-only establishments, the stars were no longer applicable, even though the quality and philosophy that earned them never wavered.
At the heart of his work is an obsessive attention to detail and a belief that every element matters. He sources his fish primarily from Kyushu and Tokyo, ensuring only the finest quality makes it to his counter, while the rice – so often overlooked but absolutely central to great sushi – is prepared using natural spring water imported from Nagano Prefecture in Japan. A complete omakase at Sushi Amamoto comprises 20 carefully composed courses, including 12 types of nigiri sushi, each one a study in balance, temperature, texture, and restraint.
This philosophy – treating each piece of nigiri as a complete dish, carefully calibrated for optimal flavour, with every detail considered from the moment the fish arrives to the second it’s placed before the guest – has guided everything he has built. It’s a philosophy rooted in years of dedication, in the patient mastery of techniques that cannot be rushed, and in a respect for tradition that never becomes stagnant. As his reputation grew and his vision expanded, Chef Amamoto began to share this approach more widely across Taipei. In 2023, he opened Sushi Amamoto Toryumon (Touryuumon), a restaurant run by his carefully trained protégés that blends kappo-style cooked dishes with traditional sushi courses, allowing the philosophy to express itself in new forms. The following year, in 2024, he opened Sushi Amamoto 363, further extending his culinary vision across the city while maintaining the intimate, counter-led experience that has always defined his work.
Chef Amamoto’s dedication to excellence is not an isolated achievement, it’s part of a family legacy. His older brother, Masamichi Amamoto (天本正通), is the owner of Higashiazabu Amamoto (天本), a two-Michelin-starred sushi restaurant in Tokyo. Together, the Amamoto brothers represent a rare lineage of excellence in contemporary Japanese sushi, each bringing their own distinct voice to the Edomae tradition while honouring the techniques and values passed down through generations. This shared commitment to craft, precision, and the belief that sushi is an art form worthy of a lifetime’s devotion connects their work across cities and contexts.
Now, in 2026, Executive Chef Patron Amamoto has taken his most significant step yet, opening Sushi Amamoto in Mayfair, London, his first restaurant outside Taiwan and a milestone that brings his celebrated omakase philosophy to Europe for the first time. This venture represents a partnership with restaurateurs Geoff and Lucas Leong (of Leong Enterprises) joining Head Chef Jongho Park, whose Michelin-starred counter in Mayfair has earned recognition as one of the UK’s most compelling Japanese dining destinations. The collaboration is built on shared respect for Edomae tradition and a mutual understanding that great sushi requires not only technical mastery but also a sensitivity to context, to seasonality, and to the ingredients available in each place. At Sushi Amamoto in Mayfair, Chef’s approach remains unchanged in its fundamentals – the integrity of Edomae technique, the discipline of preparation, the respect for ingredients – but it is now expressed through Europe’s finest fish and London’s seasonality rather than the waters of East Asia.
The philosophy that made Sushi Amamoto in Taipei legendary continues here, adapted thoughtfully to its new environment while maintaining the exacting standards that have earned Chef Amamoto his reputation as one of the world’s most meticulous and respected sushi masters, now bringing that mastery to a new audience in the heart of London.