I have 25 years of cooking experience, specializing in Japanese cuisine. As a junior high school student, I watched "Iron Chef" and aspired to become a chef, drawn to the delicate nature of Japanese cuisine, where various knives are used for different ingredients. After entering university, I joined "Turandot Yusenkyo" through an acquaintance's introduction, where I was exposed to the work of Chef Tomoyuki Wakiya and was deeply impressed by his handling of ingredients and the freedom of his ideas. That experience became the starting point for my current culinary style, as I aspire to create cuisine that is not bound by convention, while still valuing the techniques of Japanese cooking.