The first encounter with Chinese cuisine was when I visited a restaurant with my family at a young age.
We were all happy and smiling with joy around a spinning table full of bang bang chicken, dandan noodles and mapo tofu. I loved this moment. I was especially moved by the beauty and amazing taste of yun bai rou with its perfectly lined up pork, and I began to strongly aspire to become a chef that could prepare something like that.

I left Tochigi at 18 years old to go to Tokyo, where I gained 10 years of experience in Chinese cuisine at Azabuchoko and 5 years of experience in Japanese cuisine at Ryugin. I was able to learn the basics of being a decent person, the mindset of a chef, the techniques, knowledge and world of Chinese and Japanese cuisine.
I was very clumsy which created a lot of hardship for me, but I was blessed with a great master, seniors and colleagues that taught me many things.
I look back and have so much gratitude for the love and training I received even through the difficulties of apprenticeship. The training years made me realize that a good environment can truly strengthen and grow a person.

Sazenka opened 6 years ago and we are now a team of around 20 people who are working diligently towards a common goal. I believe that this team will still grow.
We hope you will come to us to learn and grow with us as a member of our team.

I look forward to receiving applications by people with ambition.