Theoretical and practical instruction offered to students in the Advanced Culinary Arts program at ITHQ (Institut de tourisme et d'hôtellerie du Québec) (2019-2023)

Volunteering professional services at the Canadian Japanese Cultural Centre in Montreal (2019-2023)

The Bocus d'Or Canada team. From L to R: Léandre Legault-Vigneau (assistant), Samuel Sirois (chef), Alvin Leung (R&D Manager for Team Canada), Gilles Herzog (coach). Volunteering professional services at the ITHQ training center (2020-2023).

Knife sharpening and maintenance for the Bocus d'Or Canada team at the ITHQ training centre (2020-2023).

Professional collaboration with Chef Takuya Matsuda of the Michelin-starred restaurant Okeya Kyujiro. (2021 - present)

Chef Takuya Matsuda performing a cut at his restaurant, Okeya Kyujiro (Montreal). (2021 - present)

Repairing a knife using a rotary stone at Stay Sharp Couteaux Japonais (2023-2025) photo: Staysharp @false.joye

Hand sharpening and finishing a knife on Japanese stones at Stay Sharp Couteaux Japonais (2023-2025) photo: Staysharp @false.joye

Before/After repair and sharpening done at Stay Sharp Couteaux Japonais (2023-2025)

From left to right: Mike, Danny, Emmanuel, Olivier (owner), Billy (mascot), Alex, and Eva. Montreal team of Stay Sharp Couteaux Japonais (2023-2025) photo: Staysharp @jpl_photography

Logo from my company "Le Fil Tranchant", which operated from 2014 until 2023. Design created by Ms. Pascale Dubé in Montreal, in 2019.

Logo for my company "Harusaki," which means "Beginning of Spring" in Japanese. Brush calligraphy created by Mr. Shun Umino, in Australia in late 2025.

Kotabe Family Foundry, with the annual production of September, 1971. Featuring my grandfather Shoemon (centre), his son Shogo, to his left and my cousin Shotaro, the current head of the foundry, on his father's knee.

I have been a serious practitioner of Kyudo, a traditional martial art, since 2003. Photo taken in Tanabe city, Wakayama Prefecture, March 2025

Photo Gallery