||After the graduation from Komaba Gakuen high-school, entered "Ebisu Q.E.D. Club".
||Joined and trained at French restaurant "OHARA ET CIE", Nishi-Azabu, Tokyo, Japan.
||Joined French restaurant "Le Bourguignon"(one-Michelin star restaurant), Nishi-Azabu, Tokyo, Japan. Trained as a “Sous-Chef”, the second chef in command. Awaken to wine during the training and acquire a sommelier certificate.
||Moved to France and trained at “Jardin des Sens” (two-Michelin star restaurant), Montpellier.
||Returned to Japan and joined French restaurant “Quintessence” (now three-Michelin star restaurant), Shirokanedai, Tokyo. Played active role as a “Sous-Chef”, the second chef in command.
||“Quintessence” acquired three-Michelin star in “Michelin Guide Tokyo 2008, the first Michelin Guide for Japan.
||Opened “Florilege” in Minami Aoyama.