Marina Chef's Room

After serving as sous chef at Riviera Tokyo, he was appointed chef at the Japanese Embassy in Greece in 2010, where he entertained important people from around the world, and appeared on local television programs during his tenure. In recognition of his achievements in spreading Japanese food culture around the world, he was recognized by the Minister of Foreign Affairs as an "Outstanding Chef at an Official Residence." He is currently head chef at Riviera Zushi Marina, where he continues to pursue original cuisine that combines the traditional "washoku" of the Riviera with the "Western" influences he learned in Europe.

An up-and-coming chef who trained at a Michelin-starred restaurant in Italy. Starting out in Japanese cuisine, he creates new menus for each season based on the concept of seasonal cuisine, providing a sophisticated space and cuisine suitable for everyday meals as well as anniversaries. In 2017, he was appointed chef at Ristorante AO Aoyama, where he continues to create dishes that satisfy the many gourmet customers in Tokyo, and in 2019, he was appointed main chef at Ristorante AO Zushi Marina.

After training at Japanese restaurant Choya and Hotel Rikyu, he was appointed sous chef at Riviera Tokyo, which succeeded the traditional Japanese restaurant Hakuunkaku, which opened in 1950. He then served as head chef at Riviera Zushi Marina, before becoming executive chef in charge of all domestic Riviera kitchens, a position he holds to this day. While based on traditional Japanese cooking techniques, his cuisine, which goes beyond the framework of "Japanese" to incorporate tastes from around the world, has been highly praised by customers both in Japan and overseas.