Kin-san, a Hong Kong-born and raised sushi master, has dedicated his career to perfecting traditional Edomae-style sushi techniques honed at renowned establishments, including the former Michelin-starred Sushi Iwa in Tokyo. With years of experience sourcing premium seafood daily from Japan's Toyosu Market, he emphasizes freshness, seasonality, and meticulous preparation to deliver consistent quality, earning the restaurant its seventh consecutive Michelin star in 2025; his philosophy centers on letting the natural flavors of wild-caught fish shine through balanced acidity and precise craftsmanship, creating memorable omakase experiences.