Born in Osaka, Japan in 1982. He learned culinary techniques from the Institute of Tsuji culinary group in Osaka, Japan and subsequently in Lyon, France. He started his professional culinary career at Hotel Majestic, Restaurant Villa des Lys in Cannes, France, in March 2003, and has accumulated over 13 years of experience. More recently, he served as Chef de Partie of main dishes at Restaurant Guy Savoy, a 3-Michelin Guide-starred restaurant, in Paris, France. He was the only Japanese person to hold the responsibility of leading the main dish section of the restaurant; his dishes involving meat are especially worth trying.