During the four years I spent
at NOBU,
I truly feel that I grew a lot.
I was able to dig deeply,
almost hungrily,
into my experience and knowledge
of desserts.
And I am still so grateful
that I was given the chance to work
with top-class ingredients.
In my final year,
I was put in charge of the dessert
section.
By the end,
I felt that I had given
everything I had.
When I told Nobu-san,
the person at the very top,
that I was leaving,
I said,
“I want to see and feel for myself
how my current level compares
with the desserts at NOBU
in other countries.”
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