Kyoto native with nearly 30 years of experience, grew up in a culinary family and trained at prestigious venues including three Michelin-starred Kashiwaya in Osaka, where he honed his skills in kaiseki and kappo before leading its Hong Kong outpost to two stars. Opening Nagamoto in 2022 on the former Kashiwaya site, he focuses on "shun" cuisine—ingredients at their peak freshness—blending traditional Japanese techniques with modern twists to transmit cultural heritage through sensory experiences; earning a Michelin star in 2023, his philosophy of "simple is best" emphasizes purity, seasonality, and intuitive service, making him a rising figure in Hong Kong's Japanese fine dining scene.