While attending a sushi academy during his university days, he majored in life sciences. Joined Keyence Corporation as a new graduate, learning about business while eating at various sushi restaurants. He apprenticed at the Michelin Viv Gruman-winning restaurant that impressed him the most, trained at two stores, and launched one store to gain hands-on experience. Felt that the closed and harsh working environment of the food and beverage industry was an issue, and transferred to an IT company to start a business. In order to overcome the challenges of the food and beverage industry and create a new way of working, he launched a business trip chef support service, and in order to raise awareness of business trip chefs, he also works as a chef on Saturdays, Sundays and public holidays. Preparing to expand overseas.