I was born in Kobe and trained in Osaka and Tokyo, where I learned the foundation of Japanese cuisine.

Over the past 20 years, I have worked across Japan, Singapore, Canada, and Vietnam. Each place has influenced how I see ingredients and cooking today.

My approach remains simple. Respect the season. Understand the ingredient. Continue learning.

I am honored to be the first Japanese chef inducted into the Vietnam Chapter of the Disciples Escoffier International.