Chizuko Fukuyoshi's passing this week puts the future of the nationally recognized Japanese restaurant in flux. Her husband, chef Shigeru Fukuyoshi, doesn't know if he wants to carry on.
Chizuko Fukuyoshi's passing this week puts the future of the nationally recognized Japanese restaurant in flux. Her husband, chef Shigeru Fukuyoshi, doesn't know if he wants to carry on.is uncertain after the death of Chizuko Fukuyoshi, 79, who had operated the restaurant with her husband, Shigeru, since 1974.“She was literally the heart and soul of the restaurant,” Mimi Fukuyoshi said late Tuesday, after she and her father met with staff to gauge Sagami’s long-term future.
Though not in top shape, Mrs. Fukuyoshi had wanted to be there, her daughter said, citing her tireless work ethic. Mrs. Fukuyoshi — who otherwise had seemed strong and healthy, said her daughter — had taken ill Memorial Day weekend and was hospitalized. She appeared to be recovering and was transferred to a rehab center last week.
The Fukuyoshis bought the building on Route 130 because it had an apartment upstairs. “The stories that I’ve been told is that they got a really good price because Collingswood is a dry town,” Mimi said. “The person that was selling them the restaurant said restaurants can’t survive here because you’re never going to be able to serve liquor. And my parents said, ‘We’re going to make it work anyway.
Sagami was a semifinalist for the James Beard Award for Outstanding Restaurant in 2017 and 2019. Shigeru Fukuyoshi was a semifinalist for Outstanding Chef in 2023. Mimi said he could not be considered for the finals because the Fukuyoshis had not replied to a email asking to sign the Beard Foundation’s code of ethics and conduct. By the time she saw the email — her parents were not proficient with email, she said — the deadline had passed and officials denied her request for an extension.
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