Though his is fairly new instructor at Yamato Noodle School, his background and passion for making of great noodles helped him rise up as an ace. He now teaches the whole curriculum at Yamato Noodle School Japan. He tends to share the fundamentals of noodle making techniques.
Being an experienced culinary instructor of Chinese cuisine, he naturally took to the methods of ramen making. His expertise on noodles, soups, toppings, and other aspects of menu development help students learn quickly.
He’s taught ramen, udon, and soba at Yamato Ramen School Japan for 3 years and worked with a number of ramen, udon, and soba chefs to create their dishes and improve the quality of their menu items. Because of his experiences with Japanese chefs, he shares his insight from Japanese markets