Kuruma Sushi

Chef Koji Takahira learned his trade from his father, the first owner of this Matsuyama restaurant, who passed it on to him to carry on the family business. Drawing upon these formative experiences in his father’s kitchen, as well as five years training in Tokyo, he creates inventive sushi with his own personal recipes for rice and seasoning. He must have got it spot-on first try, as in 2017 he was awarded 2 Michelin stars at just 27 years old — the youngest chef in Japan to be awarded them at the time! Particular about rice, he blends four varieties for his sushi and seasons it with red vinegar. As if rising up to the top of the sushi game by 27 years old weren’t impressive enough, Takahira-san is also a skilled sommelier. Wine pairings are available to match the dishes, drawn from a collection that’s mostly comprised of French vintages.