Arriving in Tokyo at the age of 20, Hideki Ishikawa originally wanted to work in fashion. When he couldn’t find work, he got a job in a cafe as temporary employment. 

It stuck.

Before he knew it, Ishikawa was climbing the culinary ranks in various kitchens still working as a chef 17 years after his arrival. By that time, Ishikawa felt it was time to branch out on his own, opening his restaurant that eventually received Michelin’s highest honor of three stars.