A graduate of Tokai Culinary and Confectionery College, he honed his skills as a bartender and at renowned French, Italian, and Western restaurants. Following in the footsteps of his mentor, he values visiting producers and conveying the background of ingredients, and opened his own restaurant using charcoal grilling, which he mastered through self-study. Focusing on fermentation, he adds value to unused ingredients and scraps, utilizing them as broths and seasonings, and pursuing sustainable and unique dishes that bring out umami through aging. He expresses the vitality of nature with fire that he starts from scratch. With the desire to make people happy through food in his heart, he faces the abundant blessings of Shizuoka without being bound by preconceived notions.