Tojo Hidekazu
Since arriving in Vancouver in the early 1970s from Japan, where he learned the traditional basics of Japanese cookery (and, if legend can be trusted, memorized some two thousand recipes), Tojo-san has helped shape the city’s culinary culture. Sometimes called “the Elvis of Sushi,” this master transforms the ocean’s freshest products into intricate and always innovative plates. His rigorous apprenticeship of sixteen-hour days taught him that hard work and honesty would deliver his dreams. Today, in his beautiful new restaurant on Vancouver’s West Broadway, Tojo is “training a new generation of chefs to follow in my footsteps, to step out of the traditional cooking methods and be creative.”
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