Japonese with a degree in Marketing, his professional journeystarted with Gualtiero Marchesi in Kobe. With this significant Italian experience he collaborated with chef Enrico Crippa and Enoteca Pinchiorri. Subsequently he joins Enoteca La Torre in Viterbo where he gains a Michelin star and then at Magnolia at the Jumeirah Grand Hotel, via Veneto in Rome he attains two ‘forks’ from Gambero Rosso. After a time, he move to Copenaghen and worked at Noma and The Geranium. On his return to Rome he took the reins in the kitchen of Bistrot64, where in November 2016 he received the Michelin star. He combines respect for Italian traditional cooking with Japanese methods of cusine.
Bistrot64 is an elegant gastrobistrot located in the famous roman district called Flaminio. Wood, marble, warm lights. The Chef’s creative and technical way of cooking is articulated by an informal and impeccable service. The philosophy of the bistrot in the full of his expression, reception and comfort is focused on wellness, based on the meter of conviviality declined in an elegant context. The image of the Bistrot lives in an unusual alternation between the japanese and the italian culinary tradition and his mission is to bring the food experience to everyone.
More info on: www.bistrot64.it