CHEF 武藤修Osamu MUTO

Born in Saga Prefecture (Japan) in 1962. During his college years, he used to work part-time at Sushi Shigei restaurant in Fukuoka, where he was greatly impressed by his master’s gracious way of making sushi that he decided to become a sushi chef. But just when he was honing his craft under the guidance of his master, the latter passed away suddenly, and Osamu at only 29 years of age had to take over running of Sushi Shigei.

At first, he borrowed the goodwill attached to the restaurant’s name, but eventually after the first year, he changed the name into “Sushi Osamu” and started a whole-new chapter. In 1997, moved to its current location. With utmost sensitive, caring and thoughtful attention to every customer, the restaurant has created a culinary stir enticing gourmets not only in Fukuoka, but from all across the country, on the basis of its mix of wholehearted sushi-making artistry and solicitous service. It also sees many repeat guests from abroad.

Great ingredients make great food! That is why Chef Osamu Muto carefully selects the very best ingredients hailed from all corners of Japan. In his quest to provide the kind of sushi and appetizers that bring out the savory flavors of each ingredient, he lives up to a discerning approach to using only the best ingredients that reflect a rich sense of the season, including fish and seafood sourced directly from fishermen. For the sushi rice (or shari), he uses Emi-no-Kizuna variety from Niigata Prefecture—one of Japan’s major rice production area—, natural water from Mt. Shumisen in Joetsu-Myoko area, and Kyoto’s “Fujisu Premium” vinegar. From procuring ingredients to prepping, the dedicated sushi chef takes every care to craft a delicious meal to his guests.

With only eight counter seats, Sushi Osamu offers also an exclusive dining experience for no more than two or three groups to relax and enjoy the spirit of Japanese hospitality—omotenashi—at its best.