【講師プロフィール】
梅の里・埼玉県越生町の梅農家に生まれ,家業を手伝いながら、寿司職人としての道を進む。
不器用ながら人一倍努力して、寿司の基本的な技術を習得し、仕込みの丁寧さ、活魚の解体パフォーマンスなどで好評を博す。
家業である農業の手伝いもあり、一度は寿司の道を離れたが、お客様の喜ぶ顔を見られる寿司の仕事をあきらめきれず、出張寿司職人としての独立を目指す。
現在は、農業と寿司をより強く結びつけ、自らの手をかけて育てた農産物を活かし、、お客様に握りたての寿司を提供しています。
"A profile of the lecturer"
He was born in a plum farm in plum village, Saitamaken Ogosemachi. While helping the farm , he worked as a sishi artisan.
Though being awkward, he tried his best. He mastered the basic sushi technics. He gained a good reputation with his carefulness of preparation and a performance to fillet fish into pieces.
He resigned the work as he had to help with the farm. He could not forget customers smiles and so he came back to this field and aims to be independent as a sushi artisan.
Now he colligates sushi and farm tightly making the best use of agricultural products cultivated carefully, and makes sushi to his customers.
