We have taken Japanese cuisine as a prototype, and have arranged healthy and dynamic Japanese food, which is full of the four seasons and accepts a wide variety of people, into a taste suited to the local climate, for people around the world.
Tokyo, JP
The Beginning
1972
He began his culinary career as a young man under the tutelage of his father, a sushi chef. After working as the head chef of numerous Japanese restaurants in Tokyo and other cities, he has been based in the U.S. since 2005.
He has been the chef de cuisine of many Japanese restaurants in Manhattan and Brooklyn, New York,
