I wanted to work overseas, so after graduating from a vocational school, I went to Australia to study.
After returning to Japan and gaining experience working part-time at a Yakitori restaurant, I thought “Wouldn’t it be interesting to try doing Yakitori overseas?” using my experience.

Knowing that there are still only a few Yakitori restaurants overseas, I decided to become a Yakitori chef.

My first part-time job was at a teppanyaki restaurant in a hotel, while in vocational school.
There, I saw my senpai chefs serving customers while cooking in front of them, and it made me want to work at a restaurant with a counter someday.

After that, I encountered Yakitori and wanted to create a restaurant that would be loved by customers for its food and service.

Before I became one myself, my image of a Yakitori chef was that it had a long apprenticeship period and was very strict world.

However, once I became a chef, my perspective changed.
Of course, it’s a tough world, but you can feel a sense of accomplishment and fulfillment every day.
It’s a tough but enjoyable world, where you can get on a good path or a bad path depending on your own efforts.

The way to approach our customers.
I have been an apprentice at Torishiki since I was 24 years old, but I still learn a lot every day.
Cooking goes without saying, but I have really learned a lot about caring for customers.

With a dream of becoming a chef overseas, I knocked on the door of Torishiki. This year, I was appointed as the owner of the Shanghai restaurant in China.

To go abroad before I turn 30. That was one of my goals, so I am very happy that I was able to fulfill my dream.
Thinking about what I can do to become loved by customers in foreign countries.
That makes me very excited.

When I was working overseas as a cook, I was fortunate enough to have a stable life without having to worry about work.
However, the negative side of stability could be stagnation. Day by day, I felt less and less growth in myself.

At that time, I had always liked Yakitori, so I instinctively searched for Yakitori chefs.
I called Torikado, a branch of Torishiki, Japan’s number one Yakitori restaurant.

At that time, Yakitori restaurants were not yet recognized outside of Japan. I thought there is potential for it to grow in the world, so I made up my mind and went through the gate of Torishiki.

Yakitori chefs generally have an unapproachable image.
However, after coming to Torishiki, my impression changed by 180 degrees.
Skill goes without saying, but what really matters is the sincere consideration for our customers. That’s what I learned at Torishiki.

The only thing that is given to us equally is “time.”
In the limited time that we have, that passes every day, what should I do to become better than myself of yesterday?
I now think about time more preciously, than before I became a chef.

To promote Yakitori around the world.
The first Michelin 2 star Yakitori restaurant, one of the world’s 50 best restaurants, and more. My ambitions are limitless.
There is no greater joy than being involved in improving the status of Yakitori.

“Independence after 7 years of apprenticeship.” When I was thinking about my future career, an article about the master chef of Torishiki gave me hope.

The strong allure of “being active for life” and the “potential of Yakitori” moved me forward.

It was in my 40s when I entered the path of Yakitori apprenticeship.
I became a chef with the dream “to become independent, as long as I am taking on the challenge.”

Be “Simple, robust and strong.” My dream was to open my own restaurant in Japan where I was born and raised.

I think that Yakitori chefs are like athletes in a sense.
Just like sports, you need mental strength and physical strength.
Then, deal with one Kushi at a time, each and every day.

“One Kushi one life.” I always cherish the words of our master chef.

Be needed by the customers in front of us and the staff who work with us.
Start with the people close to you. I realized that attitude would eventually lead to being needed by the world.
There is no doubt that since I became a chef, I have gained a higher perspective and broader vision

Seeing the master chef himself who embodies it every day, I realized that the “hidden potential of Yakitori” is very large.
That is what I believe more than ever.
“To make the world smile with Yakitori.” I believe that Yakitori can acheive that.

One day, I had the chance to see the master chef of Torishiki, and I was so impressed by him that I decided to become a Yakitori chef too.

I’m a former firefighter. The love I have for Yakitori, and the impression I received from the master chef back then, have driven me forward to this day.
I still vividly remember the time when I decided I had no choice but to work hard and undertake the task.

My current dream is to open a Yakitori restaurant in my hometown of Awajishima.
My grandparents used to run a restaurant, so I have a desire to run my own restaurant someday.

A Yakitori chef is a job with a bright future. I am devoting myself every day with the dream of “making everyone smile with Yakitori.”

In order to serve a truly delicious “singular Kushi,” we put our soul into skewering, grilling and all the steps.
As well as, into customer service that always considers their needs to ensure they have a comfortable experience.
Pride in craftmanship and hospitality. That is the Yakitori chef.

Before I became a chef, I was only able to think about myself. However, after becoming a Yakitori chef, I think I’ve become able to act for the benefit of others.

I want customers to be satisfied and impressed with the “singular Kushi” that I serve.
Now I think about what I can do to fulfill that purpose.

To create the best Yakitori restaurant in Japan “where customers are always smiling.” That is my current ambition.
It may be too big a dream for me now, but I believe it will come true one day.

Ultimately, I hope to return to my hometown of Awajishima and achieve success there.