Sushi Mamoru was born from a commitment to safeguard the sushi traditions practiced for generations. The seasonal omakase menu preserves this history while telling a story of the fragile environments that provide ingredients for Chef Chiba’s craft.
Offering a careful balancing act of tradition and adaptation, Chef Hirofumi Chiba refines the subtleties of taste and texture in every component of his menu - from hand-blended aged Hokkaido rice to wasabi sourced directly from famed farmer Keiichi Tashiro in Shizuoka. Through this approach, humble kampyou pickle and kohada is given the same reverence as other prized ingredients in Chiba’s kitchen.
The Omakase of over 20 dishes highlights the transition of seasonality through Chef’s point of view, offering a singular experience in the evening. Lunch will be available starting May 2021 with an optional short menu.
Chiba’s career started humbly in the preparation of fugu and led to decade of apprenticeship at Sushi Iwa in Tsukiji Market and Tokyo’s Zorokuzushi. At Sushi Kohaku in Hong Kong Chiba rose to the rank of sushi master.
A cult following soon followed as Chiba shares with his diners an enthusiasm for highly valued wild fish and seafood. His menu is dictated by the seasons and inspired by the closely guarded traditions of sushi. Chiba’s precise and consistent day-to-day preparation pays tribute to the masters that have paved the way before him. The sushi counter at Mamoru is now Chiba’s theatre, a bastion where each course honours and extends the intricate heritage of sushi through Chiba’s well-honed form.
