Both his father and grandfather were chefs, so he naturally aspired to become an itamae, training at a restaurant that follows the tradition of Osaka-style kappo cuisine. At the root of his culinary philosophy is the spirit of avoiding waste, a way of thinking that has also sharpened his imaginative flair. For simmered dishes, instead of relying on bonito dashi, he utilises the broth extracted from the same fish used as the main ingredient. He makes full use of the natural saltiness and flavour of the ingredients, ensuring nothing goes unused. Such subtle ingenuity adds depth to his dishes.