Owner chef of "Quintessence"

In charge of JAL First Class. Born in Aichi. Moving to France at the age of 26, he was nominated Sous Chef of "L’Astrance" by his mentor, Pascal Barbot. After returning to Japan, he opened his own restaurant "Quintessence" in 2006. From 2007, the restaurant was awarded three Michelin stars 14 years in a row and the new green star award on 2021 MICHELIN GUIDE TOKYO. The restaurant was awarded the highest rate in Gault et Millau 2020. He is the board of director of "Chefs for the Blue", protecting fishing industries to sustain food culture for the future.


Flights from JAPAN / Western Cuisine

Valuing the 3 process of 「Product」「Cooking」「Seasoning」, I cook the finest ingredients in the way that maximizes their taste. Please enjoy the cuisine created in pursuit of simply bringing out the characteristics of ingridients and for the customers to simply enjoy.

Available on routes
From Tokyo to New York, Chicago, Los Angeles, San Francisco, London and Paris

*Photo may vary.