He comes from Osaka, Japan—a craftsman chef who steps into his kitchen at exactly five o’clock every morning.
For more than twenty years, his knife work, control of heat, and plating have followed almost the same routine day after day. Yet, he always says,
“I don’t see it as repetition—I see it as continuous refinement.”
When he first came into contact with us, he was cautious and reserved about the idea of ready-made dishes.
He said, “Cooking has a soul. It shouldn’t exist just for convenience.”
But after truly understanding our philosophy and products, he realized that we never intended to replace culinary skill—we wanted to support it, to give true craftsmanship more time to shine.
He began actively participating in our new product development—from ingredient ratios and flavor balance to the texture and richness of sauces. He personally cooked and fine-tuned every detail, all to find that one flavor that would make people nod in satisfaction from the very first bite.
His favorite saying is:
“If a flavor doesn’t move me, I won’t let it appear on my guest’s table.”
With his help, we launched a series of dishes rich in authentic Japanese taste: yuzu-grilled fish, oysters in Japanese-style sauce, miso simmered dishes…
Each one reflects his dedication to detail and our shared pursuit of bringing craftsmanship into the world of ready-made cuisine.
We have always believed that a truly good dish is not only about taste—it should bring comfort, and it should be memorable.
That is why we are willing to invest time and effort alongside him, polishing every creation to perfection.
