From Ironworker to Chef

―――What made you pursue a career in cooking?

At 25, working on a construction site, he realized the work was unsustainable. Not suited to office life, he chose the independent path of a chef.

He deliberately picked the most rigorous kaiseki restaurant, believing it would teach him cooking from the ground up.

―――Why did you choose Japanese cuisine?

French or Chinese cuisine would require training abroad. As a Japanese chef, Japanese cuisine was the natural choice — and the most challenging, relying on minimal seasonings and profound depth of technique.

Discovering Yakitori and Going Independent

―――How did you first encounter yakitori?

While recovering from a herniated disc, he started working at an acquaintance’s standing bar.

When the previous staff announced they were leaving the following month, he taught himself yakitori in just one month. He later helped launch ‘Kokepiyohe’ in Daikanyama before going independent.

Making Great Ramen Without MSG

―――What inspired you to start offering noodle dishes?

Originally offering oyakodon and simmered noodles in chicken broth, he wanted to create excellent ramen without MSG.

He now serves soy sauce ramen, creamy chicken ramen, and dandan noodles at the end of the course — using dried shiitake, dried shrimp, dried scallops, and niboshi-packed tare instead of MSG.

―――How did you start using Hashizumen noodles?

Introduced by an acquaintance, he immediately found the Hong Kong noodles smooth and delicious. Hashizumen’s approach — honoring tradition while pursuing innovation — impressed him, and he enjoys exploring their wide range from classic noodles to playful variations like the Sansho noodle.

―――What do you find compelling about noodle dishes?

Udon, ramen, and soba are completely different in character, even with the same broth. That depth is endlessly fascinating. This year he attended a soba school and now offers hand-made soba as a palate cleanser mid-course.