With a decade of culinary experience in Japan and another decade in New Zealand, I've had the privilege of serving as the head chef at award - winning restaurants like Kazuya, Pier Queenstown, Captains restaurant, and many others. During my time in New Zealand, I've delved deep into the growing food culture, alongside my family, who share the same passion and joy that good food can bring. 

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When we envision Japanese cuisine, sushi often takes centre stage, but at ZERO, we aim to shed light on a broader perspective of Japanese cuisine. Japan's food culture encompasses more than just sushi: it includes the exquisite world of ramen, along with the culture and lifestyle that surround it.

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My mission is to introduce Kiwis to authentic Japanese cuisine, crafted using the finest New Zealand ingredients.

ZERO is the space we've designed for everyone to experience the flavours of Japan.