Chef. In 1909, he went to Europe after working at the Toyoken restaurant of the Kazoku Kaikan (the Peers’ Club) in Tsukiji. After training in cooking in Europe, he became the first Chief Steward of the Imperial Household Ministry (later the Imperial Household Agency), and supervised imperial meals, including meals for Emperor Taisho and Emperor Showa. He published “Furansuryori zensho” (French Cuisine Complete Book) in 1923. He became an honorary member of the French Culinary Academy, an honorary member of the Paris Chefs Association, and a member of the French Chefs Association in 1971. The following year, he resigned from his post and became an Imperial Household Agency official.