Junji Nagaoka
He has been enthusiastic not only about the culinary art of making sushi but also the in-depth study of Japanese cuisine.
Since 2000, he has worked at various luxury hotels in Tokyo, delighting diners with his specials. He has also obtained a license to handle and prepare blowfish, which is a rare feat even for seasoned sushi chefs.
In 2007, he opened Ginza Sushi Nagaoka with a business partner and subsequently sharpened his skills in making sushi, as well as deepened his understanding of the subtle art of hospitality.
With the chef’s outstanding skills and talent, in 2012, he was highly active in restaurants in Hong Kong and New York, as well as in an affiliate of the KO Dining Group in Hong Kong. In 2016, banking on the strength of his culinary experiences, he took part in the grand opening of Okada Manila with his own signature restaurant, Ginza Nagaoka.
With his passion in using nothing but the freshest Japanese ingredients, he offers truly exceptional sushi and other dishes. As a highly-skilled sushi chef, he has made it his personal mission to always give his customers an unforgettable dining experience in Ginza Nagaoka and enjoy the best nigiri they could ever have.
The chef has consistently delighted his customers with the artful way he meticulously makes nigiri in front of them—a sort of theatrical culinary performance for this one-of-a-kind chef.
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