He was born in Hazu-cho, Hazu-gun, Aichi (present Nishio-shi). He went to the way of cooking at 15 years old, and he started learning in “Chitosero” of the valley, Jokoji which called the salon of Nagoya. After the chef of a long-established restaurant Akasaka “Kikumi”, he became independent. At the present, he opens 4 restaurants in Tokyo. He is searching better technique and foodstuffs over the genre of the cuisine while taking carefully of the foundations of Japanese food.
Interview：http://in-shoku.info/foodfighters/vol443.html
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