​I originally started my career as a chef and later transitioned to becoming a patissier. Through trial and error to cater to customers with allergies, I developed a 100% plant-based "Miracle Cake" that uses no wheat, dairy, or eggs. At that time, I was not even familiar with terms like plant-based, vegan, or gluten-free, but a vegan traveler from the UK who loved this cake inspired me to create sweets that would delight many people. Subsequently, I opened a restaurant not only offering sweets but also gluten-free vegan ramen that focuses on local ingredients. Thanks to word of mouth, we have seen an increase in customers from overseas, and I have realized that there are many people around the world seeking gluten-free and plant-based foods. Especially, moments when children and families with allergies say, "We can eat here safely," reaffirm the importance of the "memorable dining experience" I aim for. When customers tell me they were so moved they cried, I truly feel that I am glad to have come this far. Moving forward, I intend to continue developing new soy milk-based sweets and expand a health-conscious food culture while cherishing Kyoto's traditions. I strive daily to deliver safety and emotional impact through food.