– Graduated from New York Bartending School. – While studying at the university, he studied classical cocktails in New York and then he went to Europe to study mixology cocktails. – Besides working at Park Hotel Tokyo as a bar manager, after winning awards in various competitions, he launched the Gastronomy Algorithm that creates new cocktails with companies, makes a collaboration of chef’s dish and his cocktails, opens seminar, produces bar tools, and more, and he is active all over the world. – While keeping the traditional style in his mind, he uses the latest bar tools, unconventional materials, and cooking techniques to finish cocktails, and he has belief of taking lessons from history.