After graduating from a confectionery college, she became pastry chef in the restaurant in Tokyo for about five years.
Chef de cuisine at Amarantos
In 2007, she became chef de patissier at the 1 Michelin starred, Nouvelle Ale in Marunouchi, Tokyo. While working as pastry chef, she studied French cuisine; in 2010, she doubled as a sous chef at the same restaurant, and in 2014 she became chef de cuisine.
From 2016, she was sous chef at the Michelin-starred Azure Forty-Five at The Ritz-Carlton, Tokyo, before becoming chef de cuisine at Amarantos with its opening in October 2021.