Growing up in a family running a traditional ramen restaurant in Kyushu, Chef Seiji Sudo has had a keen interest in cooking since a very young age. After his high school graduation, he started working in a sushi restaurant in Tokyo, where he was captivated by the variety and complexity of Japanese sushi ingredients.           

After honing his culinary skills in Japan for 10 years in some renowned sushi restaurants such as Ginza Onodera and Ginza Sushi Ichi, Chef Seiji decided to pursue his dream of introducing traditional Japanese sushi culture to the world. He therefore left Japan to work as the Sushi Chef at Kampani, Equatorial Hotel, Malaysia, the 1-star Michelin restaurant Ginza Sushi Ichi, Singapore and also the Michelin Plate listed Tama Shushi, Thailand. During this time, Chef Seiji became well-known as a sushi chef for how he respectfully prepares and beautifully presents the authentic taste of the fresh premium ingredients he selects for his dishes.