Born in Yokosuka, Kanagawa, Japan
Worked/learnt cooking and its aesthetics at restaurants in Tokyo
Went to Italy in 2009
-Chef de Partie at Ristorante Paolo Teverini
– Learnt traditional method of Culatello at Antica Corte Pallavicina in Emilia-Romagna
– Distributed Prosciutto to Michelin-starred restaurants in Piedmont
– Sous-Chef at Osteria del Castello in Piemont
Came back to Japan in 2012 to become the Chef at restaurants in Roppongi and Minami-Aoyama
Moved to Yatsugatake area in Nagano in 2017
Opened ca’enne in April, 2020