He began his culinary career in 1988 at a French restaurant in Tokyo. In 1993, he joined Hotel Metropolitan Edmont (now operated by Japan Hotel Co., Ltd.). Under the guidance of Mr. Katsuhiro Nakamura, the hotel’s Executive Honorary Grand Chef — and the first Japanese chef to earn a Michelin star at “Le Bourdonnec” in Paris — he honed his skills and deepened his dedication to the culinary arts. He gained extensive experience in the banquet and French restaurant divisions, as well as at a three-star restaurant, building a solid foundation of refined technique and a sincere approach to cuisine.Since the opening of mesm Tokyo, he has served as the Culinary Meister (Executive Chef), overseeing all aspects of the culinary program — from the French dining restaurant "Chef’s Theatre" to the bar and banquet offerings. He delivers a one-of-a-kind gastronomic experience that engages all five senses.His signature dishes include a consommé soup, often referred to as his culinary calling card, and “Trout Salmon Aspic,” the dish that won him first place at the 64th Prosper Montagné International Culinary Competition in 2014, judged by legendary French chef Joël Robuchon (featured on page 2).

 

▼ 2004 – First Place, 11th Meilleur Cuisinier de France "Jean Schillinger Cup", organized by the Centre de Culture Culinaire Française (French Culinary Culture Center)

▼ 2004 – First Place, Trophée International de Cuisine et de Pâtisserie, an international French gastronomy competition organized by the Académie Culinaire de France

▼ 2014 – First Place, 64th Prosper Montagné International Culinary Competition, organized by the Club Gastronomique Prosper Montagné, with Joël Robuchon serving as Chairman of the Jury — becoming only the second Japanese chef in history to receive this prestigious award