SUSHI HEAD CHEF
DAIHACHIRO EBATA

Raised in the castle town of Hikone, a place regarded as one of the origins of jukuzushi, the ancient tradition of preserving fish with rice over time, Chef Daihachiro Ebata grew up with a quiet awareness of time’s role in flavor. While his craft is rooted in the Edomae tradition, the spirit of jukuzushi, its patience, reverence for seasonality and respect for preservation, continues to shape his sensibility.

His culinary journey began in 1983 and took him through some of Japan’s respected kitchens, including Sushi Shiki at Kyoto Granvia Hotel, Hotel Okura and Sushi Omi in Kyoto. He also spent several years at Hotel Grand Wailea in Hawaii before joining Sushi Wakon at Four Seasons Hotel Kyoto, where he served discerning guests for five years.

With more than 40 years at the sushi counter, Chef Ebata’s approach is measured, intuitive and deeply attentive. He believes sushi begins not with the fish, but with the guest. Through observing each guest’s pace, presence and expression, he seeks to understand the person before him and shape the experience accordingly.

His Edomae is quiet, restrained and deeply personal. From the temperature of the rice to the depth of umami and the space between each bite, every detail is considered with intention.

At KIGO, Chef Ebata honors tradition not by simply replicating the past, but by carrying its essence forward through precision, intuition and an unwavering attention to the guest.