Minoru Ogawa, Master Chef, is a second-generation sushi chef who carries on a proud family legacy of culinary excellence. With decades of experience, Minoru hails from a lineage of master sushi chefs—both his father and brother have earned widespread recognition for their expertise in Japan. Before moving to the United States, Minoru underwent rigorous training under his father, a master chef, at their family’s renowned sushi restaurant in the Nippori district of Tokyo. The restaurant, now run by his brother, has been a cherished institution for over 50years.
At Ogawa Sushi & Kappo, Chef Ogawa continues his family's tradition by specializing in edomae (Edo-style) sushi, where fish is sourced directly from Tokyo's famed Toyosu Market, ensuring authenticity and the highest quality. Each piece of sushi is carefully crafted and meticulously prepared, offering guests a truly memorable omakase experience that reflects centuries-old techniques.
In addition to his work behind the counter, Chef Ogawa is deeply committed to sourcing only the finest ingredients. He travels to Japan monthly to maintain strong relationships with various salesmen, ensuring access to the most seasonal and premium ingredients. This dedication allows us to import a wide variety of seafood from Japan and around the world, arriving fresh every morning to shape our daily-changing menu.
When he is not in Japan, Chef Ogawa closely collaborates with our executive chef, Carlos Wills, visiting the counter to ensure each dish embodies the creative spirit and quality of our omakase offerings. Together, they craft a dynamic, ever-evolving menu that promises a unique and unforgettable dining experience for every guest.
Carlos Wills, our executive chef, hails from Honduras and discovered his passion for sushi and Japanese cuisine at a young age. His interest was sparked while living with his uncle, a retired sushi chef, where he had his first exposure to the art of sushi-making. Eager to learn, Carlos started by washing dishes at the restaurant where his uncle worked, using the opportunity to observe the techniques of the chefs around him. Driven by his curiosity and determination, he eventually gathered the courage to ask the chefs to teach him how to make a simple sushi roll.
As Carlos delved deeper into the world of Japanese cuisine, he became particularly fascinated by edomae (Edo-style) sushi and decided to pursue a career in this specialized craft. His next goal was to find a master chef who would take him under their wing. At that time, Chef Minoru Ogawa was running a well-regarded restaurant in Washington, D.C., and was seeking a chef with 10+ years of experience. Despite not meeting the experience requirement, Carlos boldly approached Ogawa-san, expressing his immense passion and desire to learn. His dedication impressed Chef Ogawa, and Carlos was offered a chance to prove himself.
Carlos spent the next three years mastering the foundational skills of sushi-making, starting with the essential yet intricate task of perfecting the rice. His hard work and persistence eventually earned him a position at Chef Ogawa’s omakase counter, where he continued to hone his craft under the guidance of the renowned master chef.
Now, over a decade later, Carlos remains as passionate and precise as ever, embracing the opportunity to lead Ogawa Sushi & Kappo in Philadelphia. His journey from a curious young apprentice to executive chef is a testament to his dedication, skill, and unwavering commitment to the artistry of Japanese cuisine.
