From the quiet landscapes of Toyone Village in Aichi, Japan, Tomohiro Sawaguchi - known affectionately as Chef Tomo - has journeyed across Asia to refine his craft. Today, as Executive Head Chef of Sushi Rei in Ho Chi Minh City, he champions the purity of Edomae sushi with precision, authenticity, and unwavering respect for tradition.
Hailing from Toyone Village in Japan’s Aichi Prefecture, Tomohiro Sawaguchi grew up surrounded by farmlands and mountain seasons that nurtured his appreciation for nature’s rhythms. This early connection to ingredients became the foundation for his culinary journey, which has taken him from Japan to India, Thailand, and Malaysia before settling in Vietnam.
His formative years were marked by discipline and relentless training, mastering the artistry of rice preparation, knife work, and the subtle aesthetics of Edomae sushi. Exposure to diverse culinary environments across Asia broadened his understanding of how flavours travel and how traditions can adapt without losing their essence.
In 2015, Chef Tomo became Executive Head Chef of Sushi Rei in Ho Chi Minh City. For nearly a decade, he has shaped the restaurant into a destination for omakase enthusiasts, celebrated for its commitment to authenticity and quality. Twice weekly, ingredients are flown in from Japan under his supervision, while he also collaborates directly with local farmers and fishermen to ensure freshness and integrity at every step.
Chef Tomo’s philosophy is rooted in respect—for the seasons, for his craft, and for the guests seated before him. His menus honour tradition while allowing subtle innovations, always grounded in the principles of Edomae. Every detail, from the rice to the service, reflects his belief that sushi is not just food but an intimate dialogue between chef, ingredient, and diner.
Through his dedication, Sushi Rei has become one of Vietnam’s most respected omakase addresses, and Chef Tomo continues to carry forward the timeless spirit of Japanese sushi with grace and quiet mastery.