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      <image:title>Galerie photo</image:title>
      <image:caption>Cours théorique et pratique aux étudiants du cour Cuisine Supérieure à l'ITHQ (Institut du Tourisme et de l'Hôtellerie du Québec) (2019-2023)</image:caption>
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    <image:image>
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      <image:title>Galerie photo</image:title>
      <image:caption>Cours théorique et pratique aux étudiants du cour Cuisine Supérieure à l'ITHQ (Institut du Tourisme et de l'Hôtellerie du Québec) (2019-2023)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Bénévolat professionnel au Centre Canadien Culturel Japonais de Montréal (2019-2023)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Bénévolat professionnel au Centre Canadien Culturel Japonais de Montréal (2019-2023)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>L'équipe du Bocus d'Or Canada. De G à D: Léandre Legault-Vigneau (commis), Samuel Sirois (chef), Alvin Leung (Responsable R&amp;D), Gilles Herzog (entraîneur Montréal). Bénévolat professionnel et soutien au centre d'entraînement à l'ITHQ. (2020-2023).</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Aiguisage et entretien des couteaux pour l'équipe Bocus d'Or Canada au centre d'entraînement à l'ITHQ. (2020-2023)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Fonderie familiale Otabe, situé dans la ville de Sakurawaga, préfecture de Ibaraki. Production annuelle de 1971 (septembre). Grand-père Shoemon (centre), fils Shogo et petit-fils Shotaro (actuel dirigeant de la fonderie)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Collaboration professionnelle avec le chef Takuya Matsuda du restaurant Okeya Kyujiro, étoilé Michelin. (2021 -&gt; à ce jour)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Chef Takuya Matsuda exécutant une coupe dans son restaurant Okeya Kyujiro. (2021 -&gt; à ce jour)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Réparation amincissement à la pierre rotative chez Stay Sharp Couteaux Japonais (2023-2025)</image:caption>
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      <image:caption>Aiguisage et finition à la main sur pierre japonaise chez Stay Sharp Couteaux Japonais (2023-2025)</image:caption>
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      <image:caption>Avant/Après réparation amincissement chez Stay Sharp Couteaux Japonais (2023-2025)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>De G à D: Mike, Danny, Emmanuel, Olivier (propriétaire), Billy (chien), Alex et Eva. Équipe boutique Montréal de Stay Sharp Couteaux Japonais (2023-2025)</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Logo de l'entreprise "Le Fil Tranchant" en activité de 2014 à 2023. Création réalisé en 2019 par Mme. Pascale Dubé (Montréal).</image:caption>
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      <image:caption>Logo de l'entreprise "Harusaki " qui signifie "Début du printemps" en japonais. Calligraphie réalisé en 2025 par M. Shun Umino, artiste graphique japonais basé en Australie.</image:caption>
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      <image:title>Galerie photo</image:title>
      <image:caption>Kyudo ou Voie de l'arc, art martial traditionnel que je pratique depuis 2003. Photo prise à Tanabe, prefecture de Wakayama. mars 2025</image:caption>
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    <lastmod>2026-04-09</lastmod>
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    <lastmod>2026-04-09</lastmod>
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    <lastmod>2026-04-09</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/dda2811b-69ad-4a44-b298-712f9bd9c0a3/IMG_6431.JPG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>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)</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/6a9e1662-61d4-4330-943c-f0501ea4b5bd/IMG_7625.JPG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>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)</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/c63919fd-c67b-42d6-9a52-57efeb27e837/HBRG5695.JPG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Volunteering professional services at the Canadian Japanese Cultural Centre in Montreal (2019-2023)</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/044e9407-3064-43de-a0ba-b9b8858c60b9/WYNY7014.JPG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Volunteering professional services at the Canadian Japanese Cultural Centre in Montreal (2019-2023)</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/a1fc1eed-57a2-4241-88b6-9af77a5fdf77/IMG_7176.JPEG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>The Bocus d'Or Canada team. From L to R: Léandre Legault-Vigneau (assistant), Samuel Sirois (chef), Alvin Leung (R&amp;D Manager for Team Canada), Gilles Herzog (coach). Volunteering professional services at the ITHQ training center (2020-2023).</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/7e4fcf2c-1853-476b-8a31-548d3b7d4c27/R_IMG_3945.JPEG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Knife sharpening and maintenance for the Bocus d'Or Canada team at the ITHQ training centre (2020-2023).</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/aa52a3bd-db45-40b4-83fd-9218fb378f2a/Z1_IMG_1651.JPEG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Professional collaboration with Chef Takuya Matsuda of the Michelin-starred restaurant Okeya Kyujiro. (2021 - present)</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/25d6d501-6642-4cf6-9f01-a644b7716d35/Z2_IMG_2064.jpeg</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Chef Takuya Matsuda performing a cut at his restaurant, Okeya Kyujiro (Montreal). (2021 - present)</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/8f6da32c-eb7c-43b3-ba84-37381f913635/IMG_7662.jpg</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Repairing a knife using a rotary stone at Stay Sharp Couteaux Japonais (2023-2025) photo: Staysharp @false.joye</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/3d03517e-17cc-4e0a-8f49-6bc724817db4/IMG_7661+%281%29.jpg</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Hand sharpening and finishing a knife on Japanese stones at Stay Sharp Couteaux Japonais (2023-2025) photo: Staysharp @false.joye</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/186aa86d-eac7-41df-8fba-bb64ab65e6ea/photo-output+%2812%29.jpg</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Before/After repair and sharpening done at Stay Sharp Couteaux Japonais (2023-2025)</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/c5eaa921-ddc9-4300-adf5-9fa71414b586/IMG_7637.jpg</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>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</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/787cdcbd-171a-462b-a2f3-f40a6311d599/IMG_3377.JPEG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Logo from my company "Le Fil Tranchant", which operated from 2014 until 2023. Design created by Ms. Pascale Dubé in Montreal, in 2019.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/71a53acf-fac5-41de-83b5-daceca5f7c62/Logo_Draft.png</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>Logo for my company "Harusaki," which means "Beginning of Spring" in Japanese. Brush calligraphy created by Mr. Shun Umino, in Australia in late 2025.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/e684492c-ce35-46e2-b005-d072b33f1120/Cloches+fonderie+Otab%C3%A9.jpg</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>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.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/398af73e-82d5-4cee-b8bf-969bbe1b1b00/IMG_4882.PNG</image:loc>
      <image:title>Photo Gallery</image:title>
      <image:caption>I have been a serious practitioner of Kyudo, a traditional martial art, since 2003. Photo taken in Tanabe city, Wakayama Prefecture, March 2025</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.harusaki.ca/videos-gallery</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2026-04-09</lastmod>
  </url>
  <url>
    <loc>https://www.harusaki.ca/my-story</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2026-04-09</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/a0ba3bd4-60b4-4b27-9db9-e51e50e98dac/H_IMG_2487.png</image:loc>
    </image:image>
  </url>
  <url>
    <loc>https://www.harusaki.ca/rendezvous</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2026-03-14</lastmod>
  </url>
  <url>
    <loc>https://www.harusaki.ca/appointment</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2026-01-22</lastmod>
  </url>
  <url>
    <loc>https://www.harusaki.ca/workshop-sharpening</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2026-04-09</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/e0a781a1-71e7-4160-8a7e-e7adf59e8b5d/IMG_7625.JPG</image:loc>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/9b96fcb9-b0e4-4611-a353-dbbacaef1f17/Plan+Google+Map+Harusaki_final.jpg</image:loc>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/c79b4bc1-fdd6-4a7e-bd14-c3883c200831/IMG_0062.jpg</image:loc>
    </image:image>
    <image:image>
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    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/68ed70c007d39e2929f79d85/220f9a01-02c4-41dc-a81b-496d5116cfdc/IMG_7471+%281%29.jpg</image:loc>
    </image:image>
  </url>
</urlset>

