Yuki is a Sommelier who has been working with natural wines for over 10 years. His experience is in restaurants and on the wineries themselves giving him a holistic understanding of growing, harvesting, processing and selecting wines.
His passion for food and wine started at the age of 18 working in a restaurant in Tokyo. From there his eagerness to explore this field has led him to work and travel all over the world to visit winemakers, eat and drink and build his knowledge and experience. He developed a sensibility for natural wine in particular which saw him work as Sommelier of some of the world's most interesting natural wine establishments such as NOMA (Copenhagen) and P Franco (London). Yuki has spent time with wine producers harvesting and making wine in many different countries. Working in a winery and spending time with the winemakers is what he enjoys most. He has spent the past five years consulting restaurants on their approach to showcasing these wines and their producers. He has also developed an interest in the traditions and disciplines of sake and shochu brewing leading him to study and work with some of the leaders in this field throughout Japan.