I have loved delicious food since I was a child, and I spent my days experimenting with making it myself. Upon graduating from high school, I entered Tsuji Culinary Institute, where I was introduced to Italian cuisine. After graduation, I studied while working in the Italian cuisine department of a resort hotel and at an Italian restaurant in Osaka. There, I met an Italian chef and was fascinated by the authentic Italian cuisine made by Italians, so I went to Italy. I trained for several years at a fresh pasta workshop in Tuscany and an Italian restaurant attached to a resort hotel in Lombardy. After returning to Japan, he worked at the Tokyo branch of a restaurant with its main branch in Italy and at the newly opened Bulgari restaurant. He then returned to his hometown of Nara and opened a restaurant specializing in fresh pasta. We support the health of our customers through food by combining authentic Italian cuisine learned in Italy with local ingredients, including pesticide-free vegetables, healthy superfoods, and reduced water.