Teru Sushi was opened by Watanabe’s grandparents decades ago, and served the local community as the town’s go-to sushi place. Growing up in the house next door, sushi was a part of his everyday life.

As a child, judo was another of his passions, leading him to national championships, and later International Budo University that specializes in martial arts. Thanks to the intensive training he endured for years, he learned to be patient and hardworking when faced with challenges. When he graduated high school, he began working at a kitchen of a local hotel, marking his first step into the culinary world. The job was demanding, requiring him to prepare large orders. It was here that he mastered everything there was to know about basics of Japanese cuisine. Working at hotels also allowed him to learn about management and finance.

He later returned to his hometown and began helping his family’s restaurant. For the first few years, he helped his father make large quantities of ordinary sushi, usually for deliveries or funerals, while doing sales rounds to suppliers.

The big change in Watanabe happened when a local fishmonger fed him a slice of seki saba, premium mackerel from northern Kyushu. Watanabe was so shocked by its deep and incredible flavor, the experience inspired him to imagine a local restaurant of his own that no one in Tokyo could even mimic.

Not yet 30 years old, the one thing he had in abundance was time. He traveled extensively to meet fishermen and producers all across the island to learn more about local delicacies. It was during these years that he was able to cultivate important relationships that would later help him create a restaurant of his dreams.

Gradually, Watanabe began to procure higher quality fish, raise prices, and earn better sales. But still, being based in a Kyushu suburb, times were tough. It was about four years ago that he decided to renovate the restaurant and market his restaurant in a whole new way, this time using social media. Being in an isolated location, he knew he needed to be different to make himself known to the world.

Watanabe threw out his old pair of glasses, bought a few bowties and began collecting knives that he would pose with for Instagram and Facebook. He began blogging about his philosophy, ingredients and dishes. He asked his guests to post reviews under #thisisterusushistyle. And just like that, the words of appraisal quickly spread and more people started pouring in.

Vison
Watanabe’s eyes are turned to the world. He wants more people from different countries to come and eat his sushi, and be amazed. Expanding abroad isn’t a part of his plan as he strongly believes his work is made possible by being close to home. And knowing so many of his guests have traveled so far, he only wants to serve them with the best.