Experienced sushi chef Takashi Okabe has joined Inagiku Japanese Restaurant at Four Seasons Hotel as sushi chef, bringing with him more than 20 years of expertise in the art of preparing fine sushi and sashimi.

Chef Okabe was most recently head sushi chef at Sushi Musashino, Hilton Tokyo, Japan. Before that, he was head sushi chef at Tankuma Kita – Takashimaya Shop and Sushi Gen, Tokyo Imperial Hotel. His knowledge of high quality seafood, especially tuna, is also unquestionable — he used to source seafood in person three times a week in Tokyo’s famous Tsukiji market. Today, Chef Okabe maintains close connections with the market’s most influential tuna importers including Ishimiya and Yamakichi.

Fresh tasting, beautifully textured and perfectly seasoned, Chef Okabe’s sushi and sashimi exhibit all the signs of culinary excellence. And to help him create such masterpieces, Chef Okabe’s professional sashimi knife plays a significant role. A well-known Japanese knife maker, who uses only the highest quality of steel, crafted the 36-cm long knife. With its unquestionable sharpness, the knife helps Chef Okabe prepare sashimi with meticulous precision that is beyond comparison.