Born in Toyone Village, Aichi, Chef Tomohiro Sawaguchi brings to Sushi Rei a deep respect for Edomae tradition, Japanese ingredients and the intimacy of omakase. With experience across Japan and Asia, his work reflects precision, restraint and a decade-long commitment to authentic sushi craftsmanship in Vietnam.
At the heart of Sushi Rei stands Chef Tomohiro Sawaguchi, known to many guests simply as Chef Tomo. Born in 1986 in Toyone Village, Aichi, Japan, he grew up close to a culture where seasonality, nature and quiet discipline shape everyday life. These early surroundings would later become part of his culinary sensibility: a belief that true refinement begins not with excess, but with attention.
Chef Tomo’s path as a sushi chef was built through years of rigorous learning and movement. His early career took him across several countries, including Japan, India, Thailand and Malaysia. Each destination added another layer to his understanding of hospitality, technique and cultural expectation. Yet throughout this journey, the core of his craft remained deeply Japanese. Sushi, for him, is not only a cuisine, but a discipline shaped by repetition, sensitivity and respect for ingredients.
That discipline found its most complete expression in Edomae sushi. Rooted in the traditions of old Tokyo, Edomae is defined by balance, precision and the careful treatment of seafood. It asks the chef to understand timing, temperature, texture and seasoning with great subtlety. A slice of fish, a brush of sauce, the warmth of rice, the pressure of the hand, each gesture matters. Under Chef Tomo’s direction, these details become the quiet language of Sushi Rei.
For the past decade, his refinement and creativity have helped establish Sushi Rei as one of Vietnam’s respected destinations for authentic omakase experiences. In a dining format built on trust, the relationship between chef and guest becomes essential. Guests sit before the counter not simply to receive dishes, but to follow a progression shaped by the chef’s judgment, intuition and sense of rhythm.
Chef Tomo’s commitment to authenticity begins with sourcing. At Sushi Rei, all ingredients are imported entirely from Japan to Vietnam twice a week, ensuring freshness and consistency. He often works directly with Japanese farmers and fishermen, securing produce and seafood that reflect both quality and seasonality. This close connection to suppliers allows each menu to carry a living sense of Japan, even while being served in Vietnam.
Yet authenticity, in his hands, is never rigid. While he protects the foundation of Edomae sushi, Chef Tomo also understands that omakase must feel alive in the moment. Each service depends on the day’s ingredients, the balance of the menu and the atmosphere at the counter. His creativity appears not through spectacle, but through restraint: knowing when to intervene, when to enhance and when to let the ingredient speak for itself.
What defines Chef Tomohiro Sawaguchi’s work is a rare quietness. There is no need for excessive gesture when the craft itself is precise. Through patience, discipline and an unwavering respect for Japanese ingredients, he has made Sushi Rei a place for diners who seek not only sushi, but the deeper spirit behind it.
In every course, Chef Tomo offers a taste of Edomae tradition carried across borders with care, humility and mastery.