Sympathie à la Française

In 2001, he was appointed Executive Chef at the opening of CERULEAN TOWER TOKYU HOTEL. Since then, he has led and overseen the food and beverage division as the hotel's general producer for food. His cuisine, created from a rich sensibility, is highly regarded for its aggressive and passionate nature, and combined with his gentle personality, he has earned high support from customers. He is also actively involved in food education activities for children, aiming to nurture the five senses. As a leader in food in TOKYU HOTELS nationwide and as an opinion leader representing Japan's food culture, he continues to work energetically.

After graduating from Osaka Tsuji Culinary College in 1996, he joined CERULEAN TOWER TOKYU HOTEL in 2002. Under the guidance of Executive Chef Junhiko Fukuda, he belongs to the main kitchen and gains experience in banquet and wedding cooking. Since 2014, he has been in charge of the restaurant department at Tower's Restaurant Coucagno, and has challenged many contests while continuing to study every day. In 2015, he won the "49th Le Taittinger International Culinary Prize Competition Japon". He became assistant chef in 2017 and chef in 2021, and will serve as sous chef at NAGOYA TOKYU HOTEL from 2025. In April 2026, NAGOYA TOKYU HOTEL was appointed Executive Chef. Currently, as executive chef, he oversees the cooking department and is also enthusiastic about training young people.