Born in 1991. After dedicating 10 years to traditional Japanese cuisine (kappo) and 5 years to sushi, he became the master chef of "Sushi Akazu." Utilizing delicate techniques cultivated over a 15-year career, he pursues the perfect piece of sushi that fuses his unique red-vinegar rice with seasonal dishes. Always remembering his "origins," he strives forward with the finest hospitality and skills, aiming to be the No. 1 beloved restaurant in the local community.