Growing up with a Japanese mother, Andy has extensive knowledge of Japanese culture, life and food. Originally from England, Andy started to train to be a chef after graduating university and moved to Japan to start his culinary journey. With his aim to run his own restaurant, he studied under Michelin star chef Namae Shinobu and Akihiro Nagao. After travelling to Osaka, he fell in love with the food, was especially Takoyaki.
Andy’s hobbies include, photography, sports and travelling around Japan.
WHAT IS HAKOZUSHI?
Hakozushi is a traditional take on the regular nigiri sushi. It is compressed in a wooden box (oshibako), creating a compact, beautifully sculptured piece of sushi. The chef lines the...