Recognized and Appointed at Imperial Hotel’s Pekin

―――What led you to a culinary career?

Working part-time at a nearby Chinatown during boarding school in Kanagawa, he developed a passion for food. After culinary school, a connection through the Japan Chinese Cuisine Association led him to join Chinese Cuisine Pekin.

―――What set you apart for the head chef role?

He maintained strict adherence to classic recipes while infusing creativity into original dishes and staff meals. His seniors appreciated his playful approach to flavor — that combination set him apart.

Noodles You Never Tire Of

―――How did you come to work with Hashizumen?

When a previous supplier closed, a contact at Shiba Park Hotel introduced him to Hashizumen, who were able to recreate his previous noodles exactly. He has been exclusively with Hashizumen ever since.

―――What custom noodles do you use?

For the ‘komomen’ (clear broth noodle) served at the end of the course, he commissioned a custom noodle made with just egg and wheat — soft and gentle. Early regulars commented on the softness, but it has since become beloved as a noodle that feels light and can be eaten every day without tiring of it.

Judging Noodles by Feel

―――How do you incorporate the five senses into your cooking?

He judges noodles by sight, touch, and smell — no timer. His goal is always to ensure the noodles reach their perfect state the moment they arrive at the guest’s table, calculating boiling time and temperature entirely in his head.

―――What characterizes your cooking style?

Imperial cuisine that relies solely on salt is highly demanding. Hitting the right seasoning requires combining sensory instinct, aesthetic sense, and years of experience. He cherishes dishes where simple ingredients create layered umami — including a secret-menu noodle topped with caviar.