Born in Ota Ward, Tokyo.

Raised by parents who ran a restaurant, he joined Nadaman Co., Ltd. after graduating from Tokyo Metropolitan Yukigaya High School.

Learned the fundamentals of Japanese cuisine at restaurants such as the Imperial Hotel.

He then gained experience at the French restaurant at the ANA InterContinental Tokyo, honing his skills in both Japanese and Western cuisine.

At the age of 29, he decided to become a chef at an official residence, and served in the following capacities:

・2009-2012: Consulate-General of Japan in Vancouver

・2012-2016: Embassy of Japan in China (Beijing)

・2016-2019: Chef at the Ambassador's Residence of Japan in France (Paris)

He spent a total of 10 years working as a chef at official residences in three countries.

In 2013, he received the Foreign Minister's Award for "Outstanding Official Residence Chef" from former Prime Minister Fumio Kishida (then Minister for Foreign Affairs).
He served as a "food diplomat," connecting Japan with the world through food, entertaining dignitaries from various countries.

After returning to Japan, he became an independent chef based in Denenchofu, Ota Ward, Tokyo, and founded EIRYO Co., Ltd. in 2022.

Currently, he is engaged in initiatives that connect people, regions, and cultures through food, including providing in-flight meals for private jets, cooking for overseas film crews, supporting regional revitalization projects utilizing local ingredients, and giving lectures at the request of central government ministries, local governments, and companies.
 

Position:
Regional Strength Creation Advisor, Ministry of Internal Affairs and Communications

Hida City Food Ambassador

Sakaiminato City Fish Ambassador
 

Qualifications:

Tokyo Metropolitan Government Fugu Chef License

Sake Sommelier

Class 1 Small Boat License