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MEET THE CHEF

“Japanese gastronomy is a viable dream.” Chef Makoto Kanashiro's phrase summarizes the trajectory of Kinjo created at a time when there was little knowledge about the flavors of South America and Japanese sushi in Australia and New Zealand. Project was born and today it is reality. A genuine reality that reverberates around the world spreading ingredients such as Truffle, Yuzu, Shiso and Fish Roe. Not out of immodesty... out of mission, it is a singular experience, without claiming to be eloquent. On the contrary, its message is syntactic and poignant: Get out of the comfort zone and propose a new gastronomic experience, rescuing the most authentic flavors of Japanese cuisine under contemporary food.

210 KG Bluefin Tuna

As an experienced sushi chef with 15 years of experience, Makoto honed his skills and passion for the art of sushi making. His journey began in 2009 when he embarked on a culinary adventure to master the ins and outs of Japanese cuisine.

Makoto started his career as a sushi apprentice at a renowned sushi restaurant in Sao Paulo. Under the guidance of skilled sushi masters, he quickly understood the basics of sushi preparation and presentation. He spent long hours perfecting his knife skills, learning how to slice fish precisely, and creating beautiful sushi rolls.

After several years of dedicated training and hard work, he earned the title of sushi chef and became responsible for a dedicated station in the bustling restaurant. Over time, his experience expanded beyond traditional sushi rolls, allowing him to experiment with innovative flavors, ingredients and presentation techniques.

His commitment to excellence and continuous learning has led him to explore different sushi styles such as nigiri, sashimi, maki rolls, temaki and special rolls. Immersing himself in the world of omakase, he creates bespoke dining experiences for clients who have entrusted their palates to his expert hands.

Katsuramuki Technique

Over the years, he has had the privilege of working in several renowned sushi establishments, both in his country and internationally. Each opportunity allowed him to gain a deeper understanding of regional sushi traditions, local ingredients and diverse culinary practices.

Throughout his career, he has valued the importance of sourcing high quality ingredients. He developed relationships with trusted suppliers and fish markets, ensuring that only the freshest seafood went into his sushi creations. His dedication to quality and authenticity has earned him a loyal following of sushi enthusiasts.

Salmon Caviar

As a sushi chef, he was also happy to share his knowledge and passion with others. Whether mentoring aspiring chefs, leading sushi workshops or attending culinary events, he has become a respected figure in the sushi community.

Today, with 15 years of experience behind him, he continues to push the boundaries of sushi craftsmanship. Striving to create memorable dining experiences where every piece of sushi reflects their expertise, creativity and unwavering commitment to the art form.

Spanish Octopus

His journey as a sushi chef has been marked by perseverance, culinary exploration and a deep love for Japanese culinary traditions. His dedication to his craft and pursuit of excellence solidified his reputation as a true sushi chef.

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