About

Consulting based on experience, not theory.

My background is defined by decades of hands-on work in professional kitchens, from traditional Japanese restaurants in Kyoto to contemporary dining environments across Europe.

Rather than external analysis, my experience has been shaped by daily service, real responsibility, and long-term leadership inside working kitchens.

My work spans a wide spectrum of Japanese cuisine — from classical restaurants to creative fusion concepts, izakaya-style dining, and Japanese fine dining incorporating European ingredients.

From high-end establishments to casual gastronomy, each format requires a different balance of creativity, discipline, and execution.

Today, this accumulated experience forms the foundation of my consulting practice. I support entrepreneurs and restaurant owners who seek to build or refine Japanese cuisine concepts with clarity, authenticity, and long-term sustainability.