I am a Japanese Culinary Interpreter based in Musashino, Tokyo, working with both Japanese and English. My journey with food began through 16 years of devoted practice in Cha-kaiseki (the traditional meal served as part of a formal tea ceremony). This passion led me to transition from a corporate career in international relations—having lived and worked in North America, Canada, and Germany—to the professional kitchen. After working in Japanese restaurants in Nihonbashi and Kagurazaka, I graduated from the Ecole Tsuji Tokyo Japanese Cuisine Master Course, where I systematically mastered culinary techniques, food culture, nutrition, and hygiene management.

Since 2023, I have been bridging cultures by providing specialized interpretation for culinary schools, workshops, and international gastronomic events.