Tatsuya UESUGI

For 10 years, he worked in the hotel food and beverage department, where he was involved in the launch and operation of a wide range of restaurants and bars in the service, sommelier and management fields.

He then moved from Tokyo to Kyoto and was involved in the launch of GOOD NATURE STATION as a manager.

In 2022, he launched his personal consulting and producing business, "Umon."

In 2023, he joined nokishita711 and learned liquid cooking under Sekine Tomoiki.