Born in the Mount Fuji region, Chef Yoshitaka trained in Japan at the famous Tsuji Culinary School.
Eager to discover french classics, He moved to France in 2007 where he learned to master the fine art of cooking alongside great masters such as Guy Martin (Grand Véfour**), Yannick Alleno (Pavillon Ledoyen***) and Alain Ducasse (Le Meurice**). Such prestigious experiences allowed him not only to master some of the finest techniques, but also to fall in love with the french terroir.
Chef was finally ready to share his own culinary vision, which he did at Agapé * : pure, minimalistic, quality ingredients-focused.
Today, still true to himself, Chef Yoshitaka is ready to take on a new journey at Neige d’Été where he will, as seasons go by, share with you the best of french terroir.