His career
Daisuke was born on the island of Hokkaido in northern Japan. Hokkaido is close to Siberia and provided a contrasting, mountainous backdrop for Daisuke’s childhood, as it is full of forests that shift endlessly from one guise to the next as the seasons turn.
Daisuke was passionate about the art of confectionery from a young age. After training in a remarkable Japanese confectionery store in Tokyo, he took off for France. From then on, his quest for perfection only expanded further and further, in a country of connoisseurs recognized worldwide for the quality of its creations and gastronomy. As he developed his career as a chocolatier, he discovered the world of French restaurants, with all its dinnertime rushes, exacting standards and flavors. Drawing on this positive experience, he returned to Japan full of new discoveries, which he adapted and made his own in order to carve out a unique career. He then became an instructor at a cookery and confectionery school in Tokyo, where he was the chocolatier for four years.
Thanks to his many experiences in two countries which might appear diametrically opposed at first glance, Daisuke remains just as curious as ever and is passionate about research and development. He has been sharing his expertise at L’École Valrhona Tokyo since 2019.
