He Left Consulting to Become a Sushi Chef

Hiroki Fukasawa — Keio graduate, ex-Accenture — explains why he cut his income in half to train at Ginza’s Hakkoku, and lays out his overseas expansion strategy.

• He told his manager on day one at Accenture that he would leave within three years
• After the switch, his annual income dropped to ¥3–4 million, roughly half his consulting salary
• He bought fish out of pocket at Toyosu, broke it down at home, and took feedback from senior chefs in self-directed daily practice
• He has spent ¥100,000 a month for three years eating at high-end sushi restaurants to sharpen his palate
• A stint in San Francisco convinced him that IT is America’s domain — and that Japanese chefs taking sushi abroad have a real competitive edge
• His benchmark is Nobu; the long-term goal is a multi-location group based in the United States
• His Accenture years feel “hard to apply right now,” but he plans to draw on that business-design experience when structuring the overseas expansion

2026-04-21 · Watch on YouTube

Japanese page: コンサルを捨てて寿司職人になった男