In 1982, he left Japan to try his luck in Austalia. Armed with a suitcase using and the English language sober, he worked as a sushi chef in Syedney maker. With the guidance of Executive Chef Tony Bilson, he then learned to make French food into the current style.

The first of its restaurants are located in Rozelle, a small town on the outskirts of Sydney in 1989. In 2000 he moved his restaurant to 529 Kent Street and serves a mix of philosophy of Japanese cuisine with classic French techniques. Thanks to his diligence, the restaurant has received numerous awards. He also cultivate black truffles into Black Truffle Salt and Black Truffle salsa, herbs ready to use.

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