Introducing Japanese culture using Cantonese with 35 years of experience in Hong Kong.
Traveled to the US as a teenager. After returning to Japan at the age of 20, he joined an overseas company. In the middle of his long overseas life, he started cooking by cooking Japanese food and became interested in “Japanese food culture” and repeated research. Although he is not a restaurant chef himself, he is called “Cooking Researcher” and “Star Chef” in the world. Invited by various media in Hong Kong, she hosts newspapers, magazine columns, TV program appearances, travel, and food show programs. He has also appeared in many food events held by judges of the restaurant council, the Ministry of Agriculture, Forestry and Fisheries and Japanese government agencies.

Representative of “Sake Bar Ginn”
A sommelier in charge of Japanese sake at Sake Brewery, an American Japanese restaurant, since 2003.
From 2008 to 2010, special lecturer of sake at Columbia University Business School.
Launched Momose Co., Limited in Hong Kong in January 2011 and consulted Japanese sake breweries and Japanese restaurants. Regular sake seminars and sake tastings. An opinion leader of Japanese sake in Hong Kong.