And Onward to the Future:
“Inheriting the Spirit, Shaping the Future”
With gratitude for the 90 years since our establishment, we now look ahead to our coming centenary and to the next hundred years beyond.
With the spirit of “sincerity,” “wholehearted efforts,” and “exhaustive endeavor,” passed down from our founder, we will never cease to take on challenges toward new eras.
Our mission is to hone our skills, connect hearts, bring the masterly sushi of Ginza Kyubey to guests from around the world for the pleasure of even more people.
Kyubey’s 90-year history has been built upon the continued patronage of many people, including our business partners, our hard-working staff who always stand by us, and all those involved in any aspect of our sushi service. We are deeply grateful to them all.
With the inherited spirit of tradition and innovation in our hearts, Kyubey will continue to move forward into the future.
Founding Period
Sushi Is Shaped
with the Heart.
In 1935, the sushi restaurant “Kyubey” was established in Ginza, the prestigious commercial area of Tokyo. Guided by the belief of our founder that “sushi is shaped with the heart of a sushi master,” we have cherished seasonal flavors and sincerity in welcoming our guests by putting our hearts into each and every piece of sushi.
From 1926
Apprenticeship of Hisaji Imada
The founder Hisaji Imada began his training as a sushi chef at the renowned restaurant “Misuji” in Kobikicho, Ginza.
From 1935
“Ginza Kyubey” opened
by Hisaji Imada
On December 1, 1935, Hisaji opened “Kyubey” in Ginza 8-chome. The name “Kyubey” came from the nickname he was given during his apprenticeship at Misuji. At the time, Japan was in turmoil and it was hardly an era for enjoying sushi. Yet, industrialists, celebrities, and figures from political and business circles favored Kyubey. He would even visit their homes to cater sushi on-site, which marked the beginning of offering new dining experiences.
Growth Period
Making
the Taste of Ginza
a Taste of the World.
Through the postwar reconstruction, Japan entered a new era. Kyubey offered hospitality to guests from political and business circles, cultural figures, and distinguished visitors from abroad, making “Ginza sushi” known throughout the world. While preserving the skills and spirit of sushi masters, we never feared new challenges but constantly refined and evolved our traditions. The relentless endeavor led Kyubey to be counted among the three great sushi brands of Ginza.
The 1940s
Invention of
Gunkan-maki (Warship Roll)
The founder invented the sea-urchin gunkan-maki - a short roll of vinegared rice topped with sea urchin and wrapped with a band of nori. His innovative techniques made it possible to beautifully serve ingredients that had been difficult to handle as conventional sushi toppings, and today gunkan-maki has become quite a popular sushi dish in Japan.
The 1950s
Encounter with
Kitaoji Rosanjin
Through Hisaji’s association with Kitaoji Rosanjin, a ceramic artist and renowned gourmet, new techniques and creativity in sushi were born, such as using citrus juice on white-fleshed fish. To this day, we carefully preserve and cherish Master Rosanjin’s tableware.
Support from Eminent and
Cultural Leaders
Imada commissioned a distinguished architect Kunio Maekawa, who had studied under Le Corbusier, to design our Ginza premises. Kyubey was one of the first to install an air conditioning system in order to enhance the comfort of guests dining at the counter. From that time on, many renowned writers as well as distinguished figures from political, business, and cultural circles (e.g., Naoya Shiga, Shizuko Kasagi, and successive prime ministers) frequently visited us. Kyubey became renowned as a distinguished sushi restaurant.
From the 1960s
Expansion of Locations
and Rising Recognition
We opened branches in Hotel Okura and Hotel New Otani, and both opened in time for the 1964 Tokyo Olympics. Subsequently, we actively expanded to new locations such as Keio Plaza Hotel and Imperial Hotel Osaka, and the name of Ginza Kyubey became even better known both in Japan and overseas.
Period of Reform to the Present
Inheriting Tradition,
Creating Innovation.
To protect tradition is to have the courage to change. Under the spirit of “shaping with the heart,” passed down to the second and third generations, Kyubey has continually taken on new challenges, including overseas expansion and opening restaurants in new locations. Young chefs also carry the teachings of their predecessors in their hearts as they forge a new era.
The 1980s
Reforms by Second-Generation
Proprietor Yosuke Imada
After Yosuke Imada took over the business and became the second-generation proprietor in 1985, he modernized the operations and management while preserving tradition. For example, he started to display lunch and dinner menus at the entrance, which was a very rare practice among sushi restaurants of the class, and to have female staff in kimono serving guests.
The 1990s
Completion of the Present-Day Kyubey Main Restaurant Both the exterior and interior of the present-day Kyubey main premises are meticulously designed for guest satisfaction and the comfort of staff on duty. With “modern sukiya-style architecture” as its concept, the main restaurant received the Tokyo Architecture Award for Excellence from the Tokyo Association of Architectural Firms.
From the 2000s
Spreading Sushi Culture
in Japan and Overseas
Through active participation in overseas events, we have promoted Japanese sushi culture on a wide scale. In 2012, Yosuke was designated by the Ministry of Health, Labour and Welfare as a “Contemporary Master Craftsman,” in recognition of his contributions to the promotion of sushi culture.
The 2020s
Succession to Third-Generation
Proprietor Kagehisa Imada
As the third-generation proprietor, Kagehisa Imada has succeeded to the leadership of Kyubey. In response to the rapidly changing needs of the times, we are striving to balance tradition and innovation through initiatives such as addressing sustainability and introducing new services.
Marking our 90th anniversary, we continue to expand our multi-location operations, pass on our traditions, and foster young chefs, while moving forward as a renowned restaurant continuously supported by distinguished figures in Japan and around the world.
