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I was born and still live in the Shonai region, where the sea, mountains, rivers, and plains are all closely intertwined. Blessed with clear air, radiant sunlight, beautiful water, and rich soil, and supported by the passionate people here, a variety of flavorful local ingredients are cultivated.
We listen attentively to the subtle whispers of each ingredient, bringing out its unique characteristics to the fullest. While focusing on freshness, simplicity, and speed in cooking, we aim to provide dishes that allow guests to feel the earth beneath their feet, nourishing both body and soul.
| 1969 | Born in Tsuruoka City, Yamagata Prefecture. After graduating from a local high school, he moved to Tokyo, trained in various restaurants, then returned to his hometown. He served as head chef at a hotel and at a farm-restaurant. |
| 2000 | Opened Al Che-cciano independently. |
| 2004 | Appointed as Goodwill Ambassador of “Shoku no Miyako Shonai” (“Food Capital Shonai”) by the Shonai General Government Office, Yamagata Prefecture (continues to hold this post). |
| 2006 | Selected as one of the world’s 1,000 chefs at “Terra Madre 2006,” an event organized by the international headquarters of the Slow Food Association in Italy. |
| 2010 | Awarded the Bronze Prize in the first “Cooking Masters” by the Ministry of Agriculture, Forestry and Fisheries. |
| 2012 | Served as supervising culinary director for “Japan Night 2012” at the Davos Conference in Switzerland. |
| 2012 | Appointed “Ambassador for Food Peace” by the Republic of San Marino. |
| August 2012 | During a visit to Italy, had the opportunity to meet the Pope and raise concerns about the safety of Yamagata Prefecture’s food. |
| November 2012 | Had an audience with the 14th Dalai Lama and had him try germinated brown rice of the Yamagata-grown “Tsuyahime” rice. |
| 2015 | Tsuruoka City was certified as a UNESCO Creative City of Gastronomy. He was honored as a municipal meritorious person for his contribution to that certification. |
| Also promoted the food culture of Tsuruoka at the Japan Pavilion of the Milan International Exposition. | |
| 2016 | Took third place in “The Vegetarian Chance,” a global vegetables contest held in Milan, Italy. |
| June 2017 | Winner of the Grand Prize in the “Food Heritage” category at the Gourmand World Cookbook Awards 2017 for Tabemono Jikan (approx. Food Time Chronicle). |
| July 2025 | Opened Yudonoan Auberge from Al che-cciano in Yutagawa Onsen, Yamagata Prefecture. |