After five years as a chef in Osaka, where he learnt the basics of Italian cuisine, he went to Italy, where he trained for six years in various Italian restaurants before running two successful restaurants as head chef in Hamburg, Germany.
Creating the opportunity for a new culture to emerge.
After 15 years in overseas, he moved back to Japan to express the sensibility he had developed abroad he became an executive chef at innovative Italian cuisine, Saccapau. As a food creator himself, he proposes highly creative dishes based on the theme of unconventional cuisine that allows you to experience the ‘now’. By meticulously combining ingredients that are not yet known in Japan, including the way they are handled, he creates the opportunity for a new culture to emerge.