2004年の世界大会出場後に独立し、2005年2月に銀座に『Salon de Champagne Vionys』をオープン。その後も数店舗のレストランやバーを開業する。その中でも2012年にカジュアルワインバーの『馬喰町 東京ぶどう酒店』。2016年には、懐石料理とシャンパーニュをテーマとした『銀座 奏』をオープン。


現在(一社)日本ソムリエ協会 常務理事、(一社)梅酒研究会 理事


1963 Born in Otaru City, Hokkaido

There was a large garden in the parents house at that time, and there were many trees and flowers such as pears, apples, grapes and other trees and roses planted, and the sensation of fragrance and taste bred in them during early childhood was with sommelier It is linked to important sensibility since becoming. In Dinghy’s sailing which started in the elementary school days, I have the experience of participating in two national competitions as representatives of Otaru.

After working at a restaurant or hotel in Nagoya, Sapporo, I went to Tokyo as an opening staff of the hotel’s Western Ginza in 1987. Initially it served as a customer service as a main dining waiter and was assigned to the sommelier section in 1990. From 1994 I also served as restaurant manager and sommelier at the main dining

In 1998 he left the hotel Ginza, worked as a manager of Shinya Tazaki wine salon and repeatedly devoted his knowledge and practical skills.

After independence after the 2004 World Competition participation, independent, opened “Salon de Champagne Vionys” in Ginza in February 2005. After that we will open several restaurants and bars. Among them, “Bordeaux Tokyo Tokyo Binbo” of casual wine bar in 2012. In 2016, we opened “Ginza play” with Kaiseki cuisine and champagne as the theme.

In 2017 we transferred all of the shops to major food companies and as an adviser we are currently engaged in each shop and new business but we are making new challenges to accumulate further training as sommeliers.

Executive Director of Japan Sommelier Association, Director of UMESHU research group