At 20 years of age, I started working for a sushi restaurant in Tokyo.
Then for another 2 years, I started working for a cruise ship that went around the world as a chef.
We made Japanese plates to other cuisines.

At 25, I moved to Ishigaki island in Okinawa and showcased my cooking abilities at the JAL Hotel in a western-styled kitchen.
And at 34, I moved with my family to Los Angeles.
Here, I worked at a steak house and hot pot restaurant as a manager.

And in 2016, I opened Hikari Japanese BBQ and Grill.
With the experience I have in western cuisine, I fuse together with Japanese style BBQ making my restaurant a nice mixed of both.