I grew up in a family of chefs, eating a traditional Japanese diet that focused on simplicity, balance, and nourishment. My love for fresh ingredients and the quiet artistry of cooking led me to Le Cordon Bleu, where I trained as a chef. Over time, my passion for food evolved into a deeper curiosity about health, guiding me toward yoga and an unexpected chapter as a circus performer.

Life in the circus pushed me to understand my body in new ways—movement, strength, and recovery became just as important as the food I ate. That shift led me to fitness coaching, where I explored how nutrition fuels performance. Now, as an ultra-marathon runner, I’ve come to appreciate endurance, both physically and mentally. My journey has been about more than just food or fitness—it’s been about learning to listen, adapt, and find balance in every season of life.