Chef Shogo Amamoto is one of Asia's most revered sushi masters, famed for his meticulous Edomae-style sushi and the belief that each piece of nigiri is a complete dish in itself. Born in Fukuoka, he started his apprenticeship at 15 at Kogyoku near home, mastering the discipline and precision that define his work. At 23 he moved to Taiwan to launch Kogyoku's outpost, and after over a decade there, he opened Sushi Amamoto in Taipei's Da'an District in 2015: a 12-seat cypress counter where every detail is controlled and personal. It quickly became one of Asia's most sought-after spots, with year-long waiting lists, and earned two Michelin stars in 2019 on debut (overlooked the year before only because inspectors couldn't get a reservation).

The restaurant held those stars for three years until switching to a private members' club format, though the quality and philosophy never changed. Chef Amamoto obsesses over every element: fish from Kyushu and Tokyo, rice with Nagano spring water, and a 20-course omakase with 12 nigiri, each a precise balance of flavour, temperature, texture and restraint. This approach, rooted in patient mastery and living tradition, has spread through new Taipei spots (Toryumon in 2023, 363 in 2024) and connects to his brother Masamichi's two-Michelin-starred Higashiazabu Amamoto in Tokyo. In 2026, Chef Amamoto opened Sushi Amamoto in Mayfair, London, his first outside Taiwan, in partnership with the Leong brothers and Head Chef Jongho Park. The Edomae fundamentals stay true, now thoughtfully adapted to Europe's best fish and London's seasonality, bringing his exacting mastery to a new audience.