Born in Hyogo Prefecture in 1982.
He grew up seeing his father as a chef, and after graduating from high school, it was natural for him to go on the path of Japanese cuisine. After learning Japanese cuisine, he learned Kaiseki, a traditional Japanese course meal, aiming higher. In his 30s, he aspired to become a sushi chef because he wanted to see customers’ smile over the counter. The chef, who has more than 20 years of experience in Japanese cuisine and sushi, offers hearty sushi and excellent dishes backed up by his extensive knowledge and experience.