Born to a Japanese father and Filipino mother, Yuichi moved to the Philippines during his childhood. It was in high school that he discovered his passion for cooking, often hosting gatherings where he prepared dishes to accompany drinks with friends. These moments helped him realize how food can unite people and create joyful shared experiences.

Yuichi pursued formal training in French cuisine at the International School for Culinary Arts and Hotel Management in Katipunan. Early in his career, he worked at Edsa Shangri-La under the guidance of Roberto Cimmino. A memorable dish for him was burrata ravioli with butter and sage, which introduced him to the elegance and simplicity of Italian culinary traditions.

Encouraged by his mentor, Yuichi relocated to Japan to broaden his professional horizons. He began working at a Michelin-starred Italian restaurant in Tokyo, but his career truly advanced when he joined Mandarin Oriental Tokyo. There, he contributed to the launch of the Pizza Bar on the 38th floor, which earned prestigious awards including the Bib Gourmand for seven consecutive years and multiple Gambero Rosso International recognitions, a distinction granted to very few worldwide.

Throughout his time in Tokyo, Yuichi had the privilege of collaborating with acclaimed chefs such as Pierre Gagnaire, Carme Ruscalleda, Daniel Calvert, Enrique Olvera, and Santiago Fernandez. These experiences deepened his understanding of culinary arts and reinforced his belief in pizza as a universally beloved comfort food.

In 2022, Yuichi met Crosta’s co-founders, Ingga Cabangon Chua and Tommy Woudwyk, and joined their team as head pizza chef. Since then, he has refreshed the menu by introducing inventive flavor combinations, such as pairing aratilis with cured meats and incorporating swordfish confit topped with ikura. His creative process is inspired by carefully observing ingredients available at local markets, allowing him to develop unique and harmonious dishes.