I was born in Paris, to a Japanese mother and a French father. My mother taught me Japanese from a young age and took me to Japan often, so its food and culture have always been part of me. I grew up cooking and baking — hours in the kitchen with my mother and grandmother. At 21 I moved to Japan to work as a cook, and realised how much I missed making pastry. So I returned to France and earned my pastry degree in 2018. Since then I've worked in bakeries, restaurants, hotels and pâtisseries — French and Japanese alike. For five years I worked in TOMO, a Japanese-French pâtisserie in Paris, where I learned the art of wagashi and went on to teach it for four years. Now I teach here in London — in English, French, Spanish or Japanese.

What I love about pastry is that the more you practice, the better you get — precise movements, repeated until they become intuition. No rushing, no shortcuts; just the quiet satisfaction of mastering a craft. My aim is to teach the traditional side of Japanese pastry in a way that's accessible, so you leave with every tool you need to keep making it yourself.

Good Japanese ingredients can be hard to find and pricey. I aim for local and organic where I can, and import from Japan when it matters — and in class I'll point you to the best places in London to find what you need.

Classes run in English, French, Spanish or Japanese, just let me know which is best for you. Gift certificates are available for any class — the recipient picks the date that suits them.

I'd love to have you in class.