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Message It all started when I was asked by a mother friend from my child’s kindergarten to start a small read more…

Host of the Macrobiotic Cooking School
Catering & On-site Cooking

Certified Macrobiotic Cooking School Instructor
Senior Instructor of Yamamura Juku
Concierge of Kushi Macrobiotics
Food Safety Manager
Oki Yoga-style Kanda Family Yoga Instructor
Managed the Macrobiotic Cafe Amrita in Oshiage from 2014 to 2017
Worked as opening staff in the kitchen at Bio-terrace Organica Hakone in 2018
Teaches all aspects of food including Macrobiotic French cooking. read more…

Born in 1935 in Kasukabe city, Saitama prefecture, Takeji now lives in Saitama city. In the autumn of his third year of high school, he was given the book “Eternal Boy” (written by Yukikazu Sakurazawa) by his teacher, Mr. Yorifumi Tsukada, and was impressed by the view of seeing things through food and became captivated by the fascinating nature of the Musou Principle. From the following January, Takeji began working to improve his food life at home. However, he was not understood by his family and, at 19 years old, left his house and entered the “Maison Ignoramus” led by Yukikazu Sakurazawa in Yoyogi Nishi-hara, Shibuya-ku. He first worked as a kitchen helper and then, after half a year of experience selling food and books at the agency, he got involved in editing the newspaper “World Government,” which was his lifelong goal along with Yoshimi Climac. read more…

Sanae was born in Nagoya City, Aichi Prefecture.
After graduating from high school, she studied abroad in California, United States.

Sanae is a Macrobiotic food and nutrition counselor, cooking instructor, registered practitioner of the Bach Flower Foundation in the UK, yoga instructor, and herbalist. She is also a holistic therapist for people and animals (including acupressure, moxibustion, Reiki, animal Reiki, animal communication, nutritionist and massage therapist for dogs and cats), and a Vipassana meditator.

1993: After being diagnosed with stage 3 ovarian cancer, Sanae studied the macrobiotics diet and nutrition under the guidance of Cecil Levin, a senior teacher who studied under Michio Kushi, at the East West Macrobiotic Center in Los Angeles. While adjusting her health, attended Cecil Levin’s cooking classes and became his assistant one year later. She then became a certified macrobiotic chef. read more…