Chef Eigo Yamaguchi began his culinary career in 1994 at Kyoto specializing in kaiseki. Delving into Japanese culinary ingredients over the past 28 years, he was helmed as head chef in various restaurants across Japan, Italy, the United States, and China.

In recent years, Chef Yamaguchi served as executive chef of Hanamiyama Japanese Restaurant at the Sheraton Hotel and the head chef of Sushi Taro Ten, one of the finest sushi restaurants in Shanghai. Currently, he is the executive chef of Kushiro, specializing in traditional Edomae sushi and kaiseki cuisine.