Masaru began working in the kitchen at a young age, driven by a passion since childhood, and started his career in the restaurant industry at just 16. Born in 1997 in central Japan, he comes from a family with a rich culinary tradition; his grandparents and father ran a Japanese restaurant, and it was his grandparents who taught him the first traditional recipes, sparking his desire to become a chef.

While attending school, he also worked with his father in his restaurant, where he learned the art of meat preparation. After graduating from Tokyo’s culinary school, he began seeking out restaurants in the city that employed professionals with experience in Tuscany or, ideally, at the renowned Cecchini butcher shop, inspired by his first trip to Italy and to Florence. Through his love for meat preparation he found such a place and worked there for two years, further specialising in the art of meat cutting.

His love for Italy led him to decide to relocate, and he chose his beloved Florence. Arriving on a student visa, he resumed his studies while supporting himself by working at other restaurants, seeking out those best known for meat preparation and specialties.

One evening, he stopped to dine at Cibreino, where he unexpectedly met an old friend who offered him a position in the kitchen. He accepted immediately and began working in both the restaurant and trattoria kitchens, eventually moving to the kitchen of the newly established Ciblèo. It was the team of Japanese chefs, with Cibrèo’s trademark irreverent humour, who would ultimately name the venue.

After two years, he decided to gain further experience, moving to Podere Belvedere in Chianti, where he learned to work with game meat and began experimenting with fermentation. Subsequently, he worked in Michelin-starred restaurants across various parts of Italy. At the end of 2023, he happened to meet Giulio Picchi again by chance. With a desire to return to the roots of his culinary journey in Italy and Japan, he is now the Resident Chef at the Tosco-Oriental restaurant Ciblèo.