Reviewers

Taku Iguro is the founder of TACTICAL WINE CONSULTANT.

Believing in the diverse possibilities within the sommelier profession, he became independent in 2023. He now works extensively as a consultant for restaurant groups, a wine seminar instructor, a winery promoter, and a writer for various publications. His strengths lie in his extensive knowledge of beverages, exceptional hospitality, and proficiency in English.

Major Achievements
Winner of the 9th All Japan Best Sommelier Competition (2020, hosted by J.S.A.)
Japanese Representative at the A.S.I. A.S.I.a & Oceania Best Sommelier Competition (2018, 2022)
Best Sommelier in Gault & Millau 2024 (2024)

While studying at Doshisha University, Wataru Iwata spent time studying abroad in New Zealand, where he discovered his passion for wine. He devoted three years to studying wine and later traveled to wineries across Europe. In 2014, he earned his sommelier certification. Wataru won the 8th All Japan Best Sommelier Competition in 2017 and, in 2018, won the 4th A.S.I. A.S.I.a & Oceania Best Sommelier Competition. He placed 11th in the 16th A.S.I. World’s Best Sommelier Competition in 2019 and achieved 5th place in the 17th edition of the competition in 2023. He currently serves as the Chief Sommelier at THE THOUSAND KYOTO.

Based in Himeji City, Hyogo Prefecture, Atsuhide Hoshiyama is a professional in both wine and sake. Atsuhide has experience as a reviewer for the renowned U.S. site Robert Parker Wine Advocate and is currently involved in evaluating wines and sake at the prestigious International Wine Challenge held in the U.K.

As a Masters of Wine student, one of the world’s most challenging wine qualifications, he continues to deepen his expertise daily. His certifications include WSET Diploma, A.S.I. International Sommelier Diploma, J.S.A. Sommelier Excellence, WSET Sake Level 3, and J.S.A. Sake Diploma, demonstrating his comprehensive knowledge in both wine and sake.

Driven by the goal of "promoting Japan's beverage industry on a global scale," Toshiyuki Kaneko has built a career dedicated to this mission. He spent a year in Australia gaining experience as a sommelier in local restaurants and engaging in promotional activities at sake events. Upon returning to Japan, he further refined his expertise by working in Italian restaurants and renowned establishments such as L'Osier, Gucci Osteria, Esprit C KEI, and Champagne Bar Chaozu, where he developed his knowledge of a wide variety of wines and sake.

After graduating from university in 2012, Yuya Kondo joined the Ginza L'Écrin main branch of the L'Écrin Group as a commis de rang. In 2014, during the restaurant’s temporary closure for renovations, he honed his sommelier skills at hotels in Tokyo and Michelin-starred restaurants in France. In 2019, he returned to the Ginza L'Écrin main branch as a sommelier. In 2020, he was appointed Chef Sommelier at the same establishment, and in 2021, he became the Beverage Manager for the L'Écrin Group. Since January 2023, he has been serving in his current position.

Qualifications

CPA Cheese Professional (2014)
Maître de Canardier (2015)
J.S.A. Sommelier (2016)
A.S.I. International Sommelier Diploma (2018)
Awards

2nd Chablis Cup, Chablis Prize (2017)
7th J.S.A. Sommelier Scholarship, Excellence Award (2018)
Pommery Sommelier Competition, Winner (2019)
3rd Bordeaux & Bordeaux Supérieur Sommelier Competition, Winner (2019)
9th All Japan Best Sommelier Competition, 3rd Place (2020)
Leeuwin Estate "The Art of Fine Wine" Prize (2021)
Trophée Angelus 2023, Winner (2023)

Born in 1997 in Tokyo, Yuuka Tsuru studied Japanese cuisine for two years at a culinary school before joining Tokyo Kitcho at the Imperial Hotel. She was deeply inspired by the profound synergy between food and sake, leading her to earn the SAKE DIPLOMA in 2022.

Currently, she serves as the proprietress of Ginza Karin, a small Japanese restaurant specializing in obanzai (traditional Kyoto-style dishes), where she offers a curated selection of sake from across Japan paired with seasonal dishes. At just 27 years old, she has taken on the role of hostess and is dedicated to creating exceptional sake pairings.

After serving as a manager and sommelier at several Michelin-starred restaurants in Tokyo, Kota Narusawa established his own venture and became the CEO of ENIW, LLC. He also holds positions such as Head Sommelier at TRANSIT HOLDINGS, Sommelier at L'OSIER, and Executive Sommelier at Restaurant TOYO, providing his expertise to various companies and restaurants. Beyond restaurant operations, he is involved in TV dramas, restaurant consulting, wine selection, and other activities that transcend traditional restaurant roles. Kota offers pairing recommendations inspired by beverages from around the world.

Driven by her deep passion for wine, Aya Mizukami transitioned from the telecommunications industry to the wine industry. She contributes articles to media outlets and specialized publications, including Forbes JAPAN, where she is an official columnist. As a writer for Nihon Wine Kikou (Japan Wine Chronicles), she travels across Japan to interview and report on wineries.

Aya holds the J.S.A. Wine Expert certification and the prestigious WSET Diploma, an internationally recognized wine qualification. A lover of Japanese culture, she is also actively engaged in traditional Japanese arts and practices.

https://forbesjapan.com/author/detail/2770

Born in 1993 in Shizuoka Prefecture, Takuma Yamada developed an interest in the sommelier profession while working at a restaurant in Tokyo after graduating from a vocational school. After changing careers, he earned his sommelier certification while working at a hotel. Inspired by the high demand for sake in an environment heavily influenced by inbound tourism, he began studying sake. Currently, he curates a diverse selection of sake from various regions of Japan and shares its unique appeal with international guests by showcA.S.I.ng its versatility with different cuisines.

Born in 1997, Maika Yamamoto began her career as a pastry chef before being captivated by the world of wine, which led her to pursue a path as a sommelier. She joined Mandarin Oriental, Tokyo, in 2021 and became a member of the sommelier team in 2023. She won the "Pommery Sommelier Competition 2023" and was a semifinalist in the "10th All Japan Best Sommelier Competition." Maika is also a Certified Advanced Sommelier (CMS).

Born in 1992 in Yamanashi Prefecture, Kiki Yoda works in the beverage trading industry while refining his skills as a sommelier in numerous Michelin-starred restaurants. Influenced by the culture of his hometown in Yamanashi and his family's ties to Burgundy, he developed a deep passion for the world of wine.

With a personal motto of "eating and drinking," he extensively explores restaurants across Japan, from fine dining establishments to local izakayas. He has a particular interest in regional cuisine and local ingredients, utilizing his expertise as a nationally certified dietitian to offer analytical and well-regarded pairing recommendations.

Certifications & Achievements:
A.S.I. Sommelier Diploma
J.S.A. Sommelier
J.S.A. Sake Diploma
Nationally Certified Dietitian (endorsed by the Minister of Health, Labour and Welfare)
Excellence Award, 10th J.S.A. Sommelier Scholarship Competition

Born in Kobe, Japan, he majored in Food Service Management at Johnson & Wales University in the United States before beginning his career as a sommelier in New York. Upon returning to Japan, he served as Head Sommelier at “NARISAWA” in Minami-Aoyama for ten years, introducing innovative pairings of sake, wine, and cocktails around the world. In 2019, he opened “sushi m” in Omotesando, Tokyo, offering a new fusion of sushi and beverages. Since then, through collaborations with restaurants, winemakers, sake breweries, distilleries, and coffee shops both in Japan and abroad, he has continued to expand the possibilities of food and drink.

Born in Okayama, in 1995.
After graduating from university, I worked at Enoteca. I worked as a shop clerk and online sales. I got WSET Diploma at 27 years old.
I currently teaches WSET at Academie du Vin, works as a wine storage service at Warehouse Terrada, and works as a sommelier at L'Osier and Esprit C KEI.
With the goal of becoming a Master of Wine, I continue taking on challenges in a wide range of areas of the wine industry.

J.S.A. Sommelier
WSET Diploma