I started as what others did(dish washer) later onassigned in Agemono, there I prepare and cook from Sansai, seasonal vegetables and Fish focusing on Tempura dishes. The following years, Cutting various kinds of Fish all the way from Fukuoka Market both Sashimi and Grilled. Making seasonal Nabemono from its Freshest Ingredients. Our restaurant caters 30 pax focusing on 'Omakase'. Including my head Chef three person is incharge in the Kitchen, as a senior cook/assistant from Fry,Grilled and Steam dishes I did the cooking and plating. Ensuring food quality as well as exceeding customers satisfaction. It may not be a lot compare to others experience but I belive, 'Learning is a Lifetime process! and i always remember my Chef told when i ask , what should i put? how much should i put? and He just reply me just make it "Oishi one".