To me, cooking is an act of connection.
It is about receiving the thoughts of producers, the blessings of nature, and passing them on to guests through each dish.
Being present at that moment of transmission — that is the true joy of being a chef.

My foundation was built in France, especially through working alongside Michel Troisgros.
Experiencing his sensibility and discipline firsthand continues to shape the core of my culinary identity.

Just as Michel’s father, Pierre Troisgros, was inspired by Japanese cuisine and
integrated its essence to create something entirely original,
I now seek to reinterpret the teachings and spirit of Troisgros through my own lens —
deeply rooted in Japan’s land, culture, and sense of time.

I aim to create cuisine unbound by conventional categories — dishes that clearly reflect the voice of the ingredients.
I cherish ma (negative space) and yohaku (intentional blankness), shifting focus from wheat to rice as a Japanese chef.
Contemporary sensibilities such as gluten-free concepts are welcomed and embraced with flexibility.

My goal is to craft food that is understandable, simple, and deeply resonant —
to draw a momentary circle of harmony to be shared with each guest, through each smile.