Started doing sushi since he was 18- years old.at Sushi Kappou Minami, this is where he met his first most important master chefs Minami San and Nishikawa San who now owns Sushi Shumbi, a 2 Michelin Starred Sushi Restaurant in Nagoya. Thus, his love for Kappou style dining. “Every bowl of soup is full of my deep appreciation,” He says. “I also can’t forget to thank all those who have helped me along the way.” He has learned that it was not good enough to simply imitate the techniques, but rather interpret it in his own way.

He then moved to His hometown to look for a restaurant to further his training for 3 years. before opening his own restaurant named Kusunoki at the heart of Nagoya City. Which successfully ran for 9 yrs. Until he decided to venture into the international scene. thus, coming to Malaysia in 2020. Now fast forward 2023 after 3 yrs. Of working in a Japanese sushi restaurant in Kuala Lumpur. He is now more than ready to open Hannari Sushi Kapou fine dining Restaurant right at the heart of Kuala Lumpur.