made in Japan, refind in Germany

I am a Japanese chef and culinary consultant with over three decades of professional experience, including ten years in Kyoto and nearly two decades working across Europe. Throughout my career, I have remained hands-on in the kitchen, leading teams and developing concepts in real operational environments rather than from a distance.

My background spans a wide spectrum of Japanese cuisine — from classical restaurants rooted in tradition to creative fusion concepts, izakaya-style dining, and Japanese fine dining that integrates European ingredients and perspectives. I have worked across formats ranging from high-end establishments to casual gastronomy, adapting my approach to each context while maintaining clarity, authenticity, and purpose.

Beyond cuisine itself, my expertise includes kitchen operations, menu development, cost control, hygiene management, and team leadership. Years of daily service under real conditions have shaped a practical understanding of how kitchens function sustainably and efficiently.

Today, I support non-Japanese restaurant owners in Germany who seek to build or refine Japanese cuisine concepts. My consulting is grounded in experience, cultural understanding, and the belief that authentic Japanese cuisine is not about imitation, but about understanding fundamentals and applying them correctly within context.