ABOUT

The esteemed chef of Oku-Biwako has an illustrious career spanning over three decades, with a deep-rooted passion for Japanese cuisine that dates back to 1989. This culinary expert has not only accumulated over 30 years of professional experience but also invested five years in honing their skills abroad.

From an early age, during their high school years, this individual cultivated a robust spirit and physical strength, laying a solid foundation for their future endeavors in the culinary arts. Their dedication to the research and innovation of modern Japanese cuisine has led to the development of a distinct and unique culinary style.

In recognition of their expertise and contributions, they were prominently featured in the September 2017 issue of “Professional Japanese Cuisine,” a monthly publication by the Japanese Cooking Association, which boasts a rich history of over 60 years.

The accolades they have garnered include commendations from the governors of both Osaka and Shiga prefectures, a testament to their regional and national impact on the culinary scene.

Professionally, they have achieved a range of certifications, including those as a Professional Cook and a Professional Japanese Cuisine Chef. Additionally, they have been granted the Professional Food Education Promotion Certification by the Public Interest Corporation for Culinary Skills, highlighting their commitment to advancing the field of Japanese cuisine and promoting food education.

This individual’s work has not only been acknowledged within the culinary community but has also played a significant role in the broader society, contributing to the enrichment and promotion of Japanese cuisine.