Originally trained at SAIT’s Professional Cooking Program in 2004, Ryusuke began his career in Kyoto, Japan, working in the French cuisine department at the Kyoto Brighton Hotel. He later returned home to support his father’s restaurant, where he deepened his
understanding of traditional Japanese cuisine. His journey has taken him from
managing a bustling ramen restaurant in Japan to working in modern Japanese kitchens in Australia and Canada. 

Since 2021, Chef Ryusuke has led the Japanese culinary concepts within Concorde Group as District Chef, overseeing the kitchens at Lonely Mouth and Goro+Gun. After joining Goro to help reopen post-COVID, he played a key role in its steady upward trajectory, largely thanks to the consistency and precision of his food. That momentum opened the door for Ryusuke to step into a broader leadership role, where he’s been
guiding Lonely Mouth’s kitchen since September 2024.