After graduating from Joshibi University of Art and Design, she worked at a department store before taking a job at a sushi restaurant and working as a sushi chef both in Japan and abroad.

she has given workshops to Nobel Peace Prize laureates and sushi demonstrations at international high brands and companies. She has also held invited events at New York sushi restaurants, participated in international sushi events in Berlin and Stockholm, and was selected as a guest speaker for the "World's 50 Best" 2020. Starting in 2021, she will give lectures and demonstrations at fisheries events of the FAO, the Food Organization of the United Nations.

Her company develops original baits that use Yakuzen food ingredients as main ingredients, and uses these baits to develop and sell 'Yakuzen Salmon', a food with functional claims, and feeds.

"As a female sushi chef, I have worked to communicate Japanese culture to the world through the art of making sushi. As a result, I have gained worldwide media attention and decided to start my own business to develop a product that represents the next generation of sushi by leveraging the power of my brand. We will continue to develop and sell "Yakuzen Salmon" ingredients based on salmon cultivation using our proprietary Yakuzen feed, and will promote it as a business model for female entrepreneurs who are aiming to become sushi chefs"

※Yakuzen salmon = medicinal salmon

Odaki yuki