I started out aged 15 at my uncles restaurant in Kanagawa, Japan cleaning dishes. From the moment I entered that kitchen, I had a dream of what my own restaurant would look like, where it would be.

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I then trained for many years, learning the art of traditional kappo cuisine at places such as Ryugin Nihonryori, while also receiving a professional sake and wine sommelier licence. I moved to London with that same dream in mind, and became head chef at Umu in Mayfair.

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After 6 years at Umu, I opened up Hannah. And even though there may have been times where I had to feel like a chef, a carpenter, a kitchen porter and a waiter at the same time, I have built the restaurant I had dreamed about as a 15 year old boy.

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I have created an omakase tasting menu at Hannah, integrating European and Japanese philosophy, using the best of local British produce, pairing with Sake and wines from my sommelier certification and plating on Japanese pottery and British antiques.

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Come join us at Hannah for a complex and original experience that you won't forget.