ShabuMasa offers dishes using only Japanese ingredients, centering on local ingredients such as agu, island vegetables, and Okinawa fruits. Ponzu and sesame sauce are also handmade. While using traditional techniques such as ingredients seasoned with homemade fermented seasonings such as soy sauce koji, we carefully finish it with rich flavor so that you can enjoy the natural taste as it is.

After graduating from Hattori Nutrition College, I practiced cooking and confectionery, and in 2007 I moved to Okinawa because of my relatives. In Okinawa, we have supported the management of awamori brewers and companies that sell traditional foods as food creative specialists. Since 2011, he has been involved in climbing kilns and primitive hole kilns with potters. While learning "Okinawa's food and traditional techniques" through work with people involved in tradition, convey what you have learned both domestically and internationally. Before I knew it, I came to play such a role. It continues today.

Create, convey, and have fun.
I hope that my ordinary days will help spread the food culture of Okinawa and Japan to the world.