Twenty-five years ago, I came to France. What drew me to this country was not only its cuisine. I was captivated by the richness of its terroir, the rhythm of its seasons, and the countless products born from them. Since then, France has been the place where I cook.

For me, cooking is not simply about transforming ingredients. Through cuisine, I seek to express my sensibility, my experiences, and my vision of beauty.

Everything begins with the product itself: understanding it, discovering its character, and reflecting on how I wish to express it. It is through this patient accumulation that a dish comes into being.

I was born in Japan and have spent twenty-five years in France. The experience of living between two cultures is part of my cuisine, whether consciously or unconsciously.

Yet what I seek to express is neither Japan nor France.

It is myself.

Blanc is the place for that.

Working with the extraordinary products of France, I wish to continue developing a cuisine that only I can create.