Takuya Shimizu, the owner of the restaurant, grew up watching his father, who built a sushi restaurant in Asakusa from the ground up. After graduating from university, he took a job at a general company with the aim of becoming a business owner, but he rediscovered his passion for cooking, which had been a part of his life since childhood, and decided to open his own restaurant by the time he was 30, thus entering the world of Japanese cuisine. After a period of training in cooking that he can confidently say he "worked himself to death," he opened his current restaurant in Nishi-Azabu in 2022.
When asked about his future dreams, Mr. Shimizu said, "I have many, but the most important is 'nurturing.'" "Japanese food culture and traditions are things that must be protected and passed down without being allowed to die out. Nurturing young people to 'connect' with the next generation is one of my dreams for the future." Behind his gentle yet strong words, one could sense the quiet passion he has for the future of Japanese cuisine.