I’m a pescatarian chef originally from Tokyo, now based in Onomichi, Hiroshima. I run a small restaurant where most of the menu is vegan, with a few pescatarian options. I cook with pure, additive-free ingredients and try to offer meals that are kind to both the body and the earth. As someone who mostly eats vegetarian myself, I’m always happy to connect with others who value mindful, plant-based food.