Food Writer
A writer in pursuit of the flavors of Hokkaido.
A food writer from Sapporo, Hokkaido, he focuses on the region’s cuisine, sharing the flavors he discovers and what makes each local restaurant special.
He has a particular passion for Sapporo ramen and has sampled a wide variety of distinctive bowls, from classic miso ramen to Sapporo Black ramen, chicken paitan ramen, shrimp broth ramen, and tsukemen. His specialty is exploring not only the characteristics of the broth and noodles but also each restaurant’s history and atmosphere, as well as why its flavors are cherished by locals.
Beyond ramen, he covers a broad range of Hokkaido food culture, including conveyor-belt sushi featuring fresh local seafood, jingisukan grilled mutton, and sweets. Rather than simply describing food as delicious, he also highlights the local culture behind each dish and the dedication of those who make it.
He also loves scenic landscapes and traveling within Japan. In addition to food-focused trips, he enjoys road trips through Hokkaido to see the fall foliage, lakes, and hot spring destinations. His top domestic travel recommendation is the Tateyama Kurobe Alpine Route, known for its magnificent mountain scenery. He strives to convey what makes each destination special through both its food and landscapes.
