“I think the food culture won’t progress until the next generation exceeds the current one,” says sushi chef Norihito Endo. “Having an absolute respect for my masters is important, but at the same time, I try to see them as milestones I can go beyond.”

Though his father was also a sushi chef, Chef Endo initially left Japan to go to college in the U.K. and train to be a professional footballer. By leaving his home country, Endo gained a