Nick Sakagami

Nick is the only person who earned “Osakana Meister (fish master)” designation outside of Japan. He grew up in Tokyo and moved to Los Angeles when he was 21 years old. While operating his seafood import/consulting businesses, he has done numerous lectures on seafood sustainability and featured in articles on sushi fish, including The New York Times in 2017. His passion is to share what he knows about fish with a subtle undertone of the Japanese culture. He loves pairing sushi with Sake, Wine, and even with Tequila!