Born 1986 in Japan. Developed his career in the renown Japanese restaurant “Tetsuya’s” Sydney, Australia and “ Tapas Molecular bar ” in Mandarin Oriental Tokyo. He opened his restaurant “Salmon & Trout” in 2014. He has also started a food producing company combining Gastronomy x Innovation x Tradition and creating a community of young and upcoming chefs under 35, to create new values and experiences for gastronomy in the future. He is producing a Thai restaurant “Chompoo” which newly opened in Shibuya. He is also active as a key person on “Food Film Festival” in Japan.