Yasu is originally from Tokyo in Japan, wine expert, and food connoisseur.
He visited more than 40 countries to research local food and wine. He enjoyed sharing of food and different cultures. Yasu promotes combining classic recipes from around the world, taking Japanese beyond sushi and Italian beyond pasta.
After gaining of a Occidental Cuisine Service Skill Grade 1st by the Japan Hotel and restaurant Service Development Association, he worked alongside of the most prestigious restaurant and hotels both in Tokyo and London such as Four Seasons Hotel, ANA Hotel, Sake No Hana and Kouzu Belgravia. He is also fully qualified of Sommelier.
He was the 2nd prize winner of the London original sushi competition in 2005.
He is also accredited professional Okonomiyaki at the Otafuku Company in 2016.
Yasu is passionate about transitioning to a healthy, balanced diet and lifestyle. He is interested in the macrobiotic, fermented food and organic products.