Reason for participation

My goal is to become a gastronomist, instead of merely a sushi chef. By gastronomist, I not only mean a cook with skills and knowledge, but also indicate a person with deeper cultivation, with cultural and artistic senses behind the food. I believe that these are endless learning. With an attitude of “doing my best for everything”, I hope to see the smile on the face of customers who have tasted my dishes and felt my heart.

My Work