Acquired fish cutting skills at a fishmonger's while in junior high school, and in high school, trained as a sushi chef while going to the market to purchase fish Obtained a license to prepare blowfish in the second year of high school After graduating, he learned first-class hospitality and techniques in a space visited by cultural figures and celebrities, using national treasure-class utensils at a famous restaurant that has been in business since the Edo period. After that, he gained experience in a place called Kitashinchi, where famous restaurants in Osaka are gathered. He became independent at the age of 30, and is currently in his 18th year.