Village Connect
This Women’s Month, we shine a light on Chef Honey Iwamoto, a pioneering sushi chef, entrepreneur, and devoted single mother from Pampanga, Philippines. Her journey in the world of Japanese cuisine is a powerful testament to passion, perseverance, and breaking gender norms in a male-dominated industry. From rigorous training in Tokyo to running successful businesses, Chef Honey has redefined what it means to be a female chef in a highly competitive culinary field.
Her love for sushi-making led her to the Tokyo Sushi Academy, where she trained under the expert mentorship of Yoshiho Mihara and Toshinaga Moriama, both esteemed masters with over 27 years of experience. Here, she refined her techniques and deepened her understanding of Japanese culinary traditions, an art form that demands both discipline and precision. What makes her journey extraordinary is her achievement as the first female chef entrusted with slicing fish, a task traditionally reserved for male sushi chefs.
The art of fish slicing, or “saku” in Japanese, requires extensive training, an intimate knowledge of fish anatomy, and the ability to execute each cut with precision to enhance texture and flavor. This role is one of the most critical in sushi preparation, and Chef Honey’s mastery of it is a groundbreaking accomplishment. Her success is not just a personal triumph but also a significant milestone for women in Japanese cuisine, proving that skill and dedication transcend gender.
Despite her undeniable talent, Chef Honey faced challenges in the male-dominated sushi industry. She encountered skepticism and bias, often having to work twice as hard to earn the same level of recognition as her male counterparts. The demanding kitchen environment—with its intense pressure, long hours, and high expectations—tested her resilience. However, she refused to let these challenges define her, instead using them as fuel to push forward and inspire other women to break barriers.
Today, Chef Honey shares her expertise at Sushi Inaho, a distinguished high-end Japanese restaurantcelebrated for its exquisite dishes and elegant ambiance. Her work here is more than just about making sushi—it’s about elevating the dining experience by incorporating Hiroshima-inspired tableware, blending culinary excellence with cultural appreciation. Her attention to detail and commitment to authenticity have solidified her reputation as a trailblazing chef in the field.
Beyond the kitchen, Chef Honey is also an entrepreneur with multiple ventures under her belt. She owns Vio Granja Private Pool & Villa, a serene getaway for relaxation, and has successfully managed Tomaji Japanese Restaurant and WorkAsia Recruitment Agency, which helps individuals find career opportunities abroad. Her ability to balance culinary mastery with business acumen speaks to her indomitable spirit and ambition.
As a single mother and sole provider for her family, Chef Honey’s story is one of sacrifice and determination. She embodies the strength of women who juggle careers while ensuring a better future for their loved ones. Her ability to thrive in both her professional and personal life serves as an inspiration to countless women aspiring to achieve greatness in their fields.
This Women’s Month, we celebrate Chef Honey not only for her accomplishments in Japanese cuisine but also for her role as a trailblazer, paving the way for future female chefs. Through her skills, perseverance, and the guidance of her esteemed mentors, she has carved a legacy of excellence in the culinary world.
Join us in honoring Chef Honey’s journey and in supporting women who, like her, continue to challenge the norms, break barriers, and inspire change in their industries.
