Born in Tokyo, Japan, began his culinary and sake journey at age 20, training at a sake brewery and becoming an unofficial ambassador for Japanese rice wine through tastings, seminars, and advisory roles for culinary magazines. He opened the original Godenya in Sumida-ku, Tokyo, in 2011, followed by a second in Kyojima in 2013, where he gained acclaim for innovative sake-food pairings. Relocating to Hong Kong in 2015 to globalize sake, Goshima launched Godenya HK as his international flagship, blending Japanese kappo techniques with local elements; earning a Michelin star in 2023 and the Sommelier Award in 2024, his philosophy obsesses over subtle taste differences and sensations, creating immersive experiences that bridge sake with multinational cuisines like Cantonese and Japanese, while fostering global appreciation through exhibitions and collaborations.