四国愛媛県出身。数々の店舗で、長年にわたる厳しい修行を重ね、2020年のオープンと同時に蟹鮨加藤の料理長に就任。以降、鮨、会席等、たしかな日本料理技術で、「タラバ蟹の蒸し焼き」など、蟹鮨加藤を代表する料理を打ち出してきた。盛況となる今年の冬のニセコでも、彼の料理と柔らかい雰囲気は、国内外の食通達を虜にする。

Born in Himeji city, Hyogo prefecture, trained intensively at many Japanese restaurants for many years, he was appointed as the head chef at Sushi Kato’s main branch as it opened back in 2020. Since then, he has hammered out several signature dishes such as “Steamed And Seared Savory King Crab” based on rock-solid Japanese culinary skill from sushi to Kaiseki, an autentic Japanese cuisine course. In This winter, at the peak of traffic in Niseko, His dishes and affable mood would also attract domestic and foreign foodies.