Born into a family that owned a sushi restaurant, the owner-chef helped her father out from a young age. The father noticed how drawn she was to sushi artisanry and provided a guiding hand. She was in her element when training and learned the techniques of those who came before. She starts with white-fleshed fish as it has a lighter taste. The restaurant is named after wasabi grown in a clean environment. Likening herself to wasabi, she put down her roots in Yamato.