Starting his career in the traditional Japanese way, Eduardo’s first kitchen job was washing dishes at Keiseki restaurant Soseki, in the City of London. It wasn’t long before his ambition to learn more was spotted by the head chef. Going through a full sushi chef apprenticeship he was able to absorb skills essential to running a Japanese kitchen and has now worked in several high profile restaurants including Roka, Moshi Moshi and Chisou , Shackfuyu, Issho-Ni