Has shaped his understanding of flavor and structure through a journey across diverse culinary traditions,
refined over time through continuous practice and reflection.
Beginning in Western cuisine and later moving into Japanese culinary practice,

he works between technique and intuition,

gradually drawing closer to the essence of cooking.
Since joining Sho,

he has grown alongside the restaurant through its evolving stages,

continuing to reflect on the relationship between cuisine and the dining table within its shifting rhythm.
For him, cuisine is not merely a matter of form,

but an exploration of flavor and structure,

as well as the warmth and fleeting moments experienced at the table.
Rooted in the spirit of Japanese cuisine,

he approaches tradition through a contemporary lens—

allowing it to continue through understanding,

and to evolve, gently, over time.