Minoru Ogawa, Master Chef, is a second-generation sushi chef who carries on a proud family legacy of culinary excellence. With decades of experience, Minoru hails from a lineage of master sushi chefs—both his father and brother have earned widespread recognition for their expertise in Japan. Before moving to the United States, Minoru underwent rigorous training under his father, a master chef, at their family’s renowned sushi restaurant in the Nippori districtof Tokyo. The restaurant, now run by his brother, has been a cherished institution for over 50years.

At Ogawa Sushi & Kappo, Chef Ogawa continues his family's tradition by specializing inedomae (Edo-style) sushi, where fish is sourced directly from Tokyo's famed Toyosu Market,ensuring authenticity and the highest quality. Each piece of sushi is carefully crafted and meticulously prepared, offering guests a truly memorable omakase experience that reflects centuries-old techniques.

In addition to his work behind the counter, Chef Ogawa is deeply committed to sourcing only the finest ingredients. He travels to Japan monthly to maintain strong relationships with various salesmen, ensuring access to the most seasonal and premium ingredients. This dedication allows us to import a wide variety of seafood from Japan and around the world, arriving freshevery morning to shape our daily-changing menu.

When he is not in Japan, Chef Ogawa closely collaborates with our executive chef, Carlos Wills,visiting the counter to ensure each dish embodies the creative spirit and quality of our omakase offerings. Together, they craft a dynamic, ever-evolving menu that promises a unique and unforgettable dining experience for every guest.