He was born in Chiba. At 18 years old, he started the chef at Ginza “Chibori”. After then, he acquired “basics of the serving customers” in wine and the open kitchen as well as a cuisine from owner chef, Mr. Yoshinobu Nakamura from opening of Shibuya “Mon Finage”. At 28 years old, he took office as the head chef from opening of “ahill”. At 35 years old, he became independent and opened “Bistro Q”. He experienced 2 times long-term hospitalization for an accident and sickness, but became strong each time. It sees way of life of Mr. Yamashita.
Interview：http://in-shoku.info/foodfighters/vol455.html
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