Born in Suzuka, Japan, Ayaka’s culinary journey began in high school and flourished in Kyoto’s diverse restaurant scene. Her expertise spans Japanese, French, Italian, and Chinese cuisines, forming the foundation of her creative dishes. Since joining The Bellwood in 2020, Ayaka has elevated classic recipes with playful innovation. Her current offering, Bell Sushi, is an omakase experience in Shibuya, blending global flavours with traditional techniques. Ayaka’s passion for culinary artistry ensures every dish is a unique and memorable adventure.
