[Brief biography]
After graduating from “Osaka Abeno Tsuji Culinary School”, operated by The TSUJI Culinary Institute Group, he taught as a professor of Japanese Cuisine Laboratory of schools, organized by The TSUJI Culinary Institute Group for 20 years including Osaka Abeno Tsuji Culinary School and Ecole Tokyo Japanese Cuisine Course, where he trained professional chefs.
Publications: He was in charge of a series in NHK Publishing, “Shokusai Roman”, for one year, NHK Publishing “Choriho-betsu Nihon Ryori”, Kodansha “Wine wo Tanoshimu Kihon Daizukan”, and Suntory “Liquor Shop”
International accomplishments: He introduced the Japanese food culture to Hong Kong, Taiwan, Macau, Thailand, Russia, and Indonesia through projects commissioned by the Ministry of Agriculture, Foresty, and Fisheries.
Former Vice President of Japanese Food Culture Promotion in Russia
Ecole Amy’s Japanese Cuisine Instructor
Hong Kong “Xiao Tian Gu” Advisor

[Brief biography]

Owns SAKE BAR GIN a Japanese Sake bar in Lan Kwai Fong, Central, Hong Kong, popular to locals and Japanese residing in Hong Kong. Uses the space to actively disperse knowledge on Japanese Sake.
After serving as a Japanese Sake Sommelier at “Sakagura,” a famous Washoku restaurant in USA from 2003, became a exclusive Japanese Sake Sommelier in charge of all Japanese Sake served at TIC Group restaurants in 2008.
From 2008 to 2010, conducted lectures on Japanese Sake at Columbia Business School of Columbia University.
Moved to Hong Kong in 2010, and in January 2011, established Momose Co., Limited, providing consultation for Japanese Sake breweries and Washoku restaurants, and in December opened SAKE BAR GINN.Regularly conducts Japansese Sake seminars and Japanese sake tasting events.
In the 2012 Food Expo, appointed as a seminar lecturer by Ministry of Agriculture, Forestry and Fisheries of Japan.
Can be described as an opinion leader or Japanese Sake in Hong Kong.