To make people's lives rich and positive
After graduating from Ecole Tsuji Tokyo, he gained experience as a sous chef at the restaurant “Hommage” (Asakusa) in Tokyo. In 2011, when the restaurant was awarded a Michelin star, he retired and moved to France. After gaining experience as a Michelin-starred restaurant at “Ostererie He Jeronme” in southern France and as a chef in the vegetable department of the restaurant “GARANCE” in Paris, he returned to Japan in 2013 and became the chef at Toranomon Hills “Pirouette” in 2014.
He went freelance in 2019 to build his new way of working. His motto is “to make people’s lives rich and positive”.