Born in Gunzu-cho, Hazu, Aichi Prefecture (now Nishio City).

He began his career as a chef at age 15, training at the Nagoya ryokan (traditional Japanese inn) Chitosezakura.

He then demonstrated his skills at numerous renowned restaurants, including Moriguchi in Kyoto, Kisou in Nagoya, and Momiji in Akasaka, Tokyo.

While working as head chef at the ryokan Kikumi at age 24, he received mentorship from his master, Takayasu Takeuchi of Sanki.

(Takeuchi Takayasu was a direct disciple of Rosanjin, who once served as his simmering chef.)

After going independent at age 41, he has worked at numerous Japanese restaurants, mainly in Tokyo.

In recent years, he has also worked as a vocational school instructor and frequently appears on television and in other media,
and is known as a "heavyweight in the Japanese culinary world."