He is a passionate culinary innovator, crafting vibrant dishes that draw from the finest ingredients. With 6 years of experience working in an Italian restaurant in Yokohama under his belt, he has gained the recognition to take on more creative cooking endeavors as the chef of both Sangubashi LIFE Son and Daikanyama HyLifepork TABLE in Tokyo, Japan. His enthusiasm for food shines through in every delightful dish he creates, constantly pushing boundaries to develop unique recipes regardless of genre.
