Born in Kyoto. After an involvement with a culinary magazine as editor, went to France in 2006. Obtained her “Grand Diplome de cuisine et de patisserie” (cooking and confectionary) at Le Cordon Bleu in Paris, studied about wine. Trained with chefs at 3-star Michelin restaurants before coming back home in 2008. She received her Wine Expert certification from the Japan Sommelier Association, is very knowledgeable about sake. Relating to the Suwa region through her husband, she often goes there, aims at promoting the Suwa style cooking based on local ingredients.