Owner and Founder
Executive Chef

After graduating from Tsuji Culinary School in Osaka, Japan, I had experience working at a Michelin one-star restaurant in Tokyo. During that time, I broadened my culinary knowledge about the culinary connection between France and Japan, which combined premium Japanese ingredients with French gastronomy cooking techniques. This valuable time broadly sees me through to embracing the way Japanese people enjoy the beauty of cuisine. Not long after, I initially learned how to cook in a modern yet straightforward way of fusion dishes with the Japanese “wabi-sabi” spirit. After working in diverse cultures such as Korea, Japan, and Canada over the last few years, I chose Hanoi, Vietnam, as the next destination for my keep-happening journey. With the first project, LABRI – Oriental Neo Bistro, I will use French cooking techniques to combine with oriental essence to express our traditional Asian background.


Owner and Founder

Before opening LABRI, I spent 5 years studying abroad in Japan and graduated from the College of Intercultural Communication at Rikkyo University (Tokyo, Japan). Thought that had nothing to connect with the F&B industry, it turned out to help me a lot with connecting with customers. To me, service is not just about providing the best product but also the process of creating it and how it’s delivered to customers. This first project allowed me to meet many customers from Vietnam and around the world. We hope this can be  a small hidden place where customers can feel relaxed and comfortable coming after a long day. In LABRI, we will strive to build a relationship by caring and understanding the customer’s needs to deliver the best experience.