Places: NY 3, Cruise Line 2 1/2, Italy 2, San Diego 8 months
Moved to US:  1993
Ambitions: His own restaurant
Inspired: 1995 I was working in small Japanese restaurant in Oregon and the head chef took me under his wing and mentored me and enjoyed it ever since
Favorite thing about the job: “Always something new. I love the traditional side of Japanese food. His style is more simple and focuses on the freshness and simplicity.”
Favorite None Japanese food:  Traditional European Food
Where would you like to retire: South of France
Whats your favorite beer: White Beer
Favorite Sake:  Junmai Diaginjo