Reason for participation
My concentration has been on Japanese cuisine since I entered the culinary profession. Now, I have been a sushi chef over 18 years. The concepts of “seasonal food” and “original taste” in Japanese cuisine much appeal to me. My goal is that with my passion and skills, customers can taste true Japanese cuisine in Taiwan.
I usually learn and improve my skills through observation on other chefs and the reactions of customers. I hope to make more improvements by learning the skills of nigirizushi from professional Japanese sushi chefs in this opportunity.