Food · Region · Education
Making the connection
between people and food
better.
Across food, region, culture, and education, I build, grow, and hand on businesses. From supporting restaurant openings to regional branding and university teaching and research, I've worked at the intersection of food for more than 20 years.
CareerThe Path So Far
See Profile →Selected WorksRepresentative Work
All Works →Hirosaki BRICK
Launched and ran a café & museum shop attached to the Hirosaki Red Brick Warehouse Museum.
NewsPicks NewCafe
Planning and execution for a café attached to a school founded by an economics media company. Moved from Ginza to Yaesu.
Yaoya Zuika
Took over a greengrocer in Kagurazaka. Grew to 80+ partner farms, opened a store at Yokohama Station West, and completed a spin-off and sale within about three years.
JETRO overseas expansion
Brand production for Niigata sake (Hong Kong), Hokkaido miso (Shanghai), and Oita Hita pears (Vietnam).
Mitsubishi Estate — Will Conscious Marunouchi
A large-scale, area-wide promotion in Marunouchi supporting women's health through food.
TOHOKU FOOD LAB
As faculty for the Tutorial program at Tohoku University of Art & Design, guided students who co-developed the confiture “laugh ture” with a local producer.
RAYS, Sendai — Tsutsujigaoka Building revival
Proposed an external concept for the dining floor and kitchen design in a building-revival project in Sendai.
Now — Current Activities
- 2026 –TOHOKU REGENERATIVE FOOD FESTIVAL, PR DirectorLeading PR (TV, radio, transit ads, social) and production
- 2026 –Tohoku Univ. of Art & Design, Food Culture Design CourseGuest lecturer. Continuing education and research on food and regional culture
- 2023 –Tamura Sake Brewery, F&B and Retail AdvisorAdvisor for the F&B and retail business of a mixed-use development in Fussa, Tokyo
- 2015 –MUFG Research and ConsultingExternal expert for a counter-function programme; oversees plans, product development, packaging
- 2015 –Keio SFC Mita-kai President / Keio SFC Adjunct LecturerMita-kai has 30,000+ members. Teaching a practicum at SFC since 2019
Topics — Latest
- 2026.04Tohoku Univ. of Art & Design, Food Culture Design CourseAppointed guest lecturer in the Food Culture Design Course
- 2026.04TOHOKU REGENERATIVE FOOD FESTIVALTook on PR and production as PR Director
- 2024.12TOHOKU FOOD LABJoint press conference with the producer for the student-developed confiture “laugh ture”
- 2024.03Hirosaki BRICKConcluded operations at the end of the contract term
- 2023MORIUMIUS, Ogatsu, MiyagiExperienced grape harvest through winemaking as part of seminar activities
Get in Touch
Feel free to reach out with any questions about food, regional projects, or education.