With over 30 years of business experience in New York, she is well versed in both Japanese and American business culture. She also has extensive experience in projects with the Japanese government and municipalities. These include the Ministry of Agriculture, Forestry and Fisheries, Ministry of Foreign Affairs, Ministry of Economy, Trade, and Industry, Tokyo Metropolitan Government. With the private sector, she has many food-related companies as her business clients and provides consulting services for their overseas market development including brand-building for targeted audiences. In addition, in her former position as an executive director of a non-profit organization dedicated to promoting Japanese food culture, she had planned and conducted classes on traditional Japanese cooking methods and unique ingredients for executive chefs only. Through this, she has a wide network of contacts in many fine dining establishments in New York. In addition, she is the only Japanese member of the World’s Best 50 Restaurants committee for the East Coast section of the North American continent since 2016 in recognition of her multicultural contributions to the food industry.