Jacques Germishuys was born in the small diamond-diving town of Port Nolloth on the west coast, where his father worked as a commercial diving supervisor. From a young age, his mornings and afternoons were spent walking with his sister and mother along the long, uninterrupted beaches.

The family later moved back to Cape Town, and it was there that Jacques' love for the sea and fishing truly took root. Whenever they had the chance, they would head out to surf fish at places like Cape Maclear, Strandfontein, and what was once known as Cannon Ball Bay on the Hout Bay Road. At home, they kept both freshwater and saltwater aquariums, further nurturing his fascination with marine life.

By the age of six, Jacques could fillet a fish like a pro. He could expertly fleck a snoek and prepare Galjoen, surpassing even the fishmongers at Kalk Bay Harbour. His passion for the kitchen also blossomed early on, and by eight, he could whip up a delicious crayfish thermidor.

It came as no surprise when Jacques decided to study the art of sushi-making. His creativity and understanding of flavours set him apart from his classmates, paving the way for him to excel in the craft, and so Utsuri Sushi was born.