Tour guide in Tokyo Kenji K.

My journey began in the vibrant cultural mosaic of Singapore, where I spent my early years before moving to my parents' homeland of Akita. This blend of multicultural and traditional Japanese environments shaped my appreciation for diverse experiences. I later moved to Tokyo to study at Keio University, where my academic pursuits further enriched my understanding of both global and local perspectives. After graduating, I joined EY as an accountant. However, the 2008 financial crisis led to my layoff, prompting a significant shift in my life. Seeking to improve my English and remain connected with the world, I began hosting travelers through Couchsurfing. This experience ignited my passion for hospitality and the powerful connections forged over shared meals. In 2019, anticipating the influx of global visitors for the Tokyo 2020 Olympics, I decided to leave EY and pursue my dream of starting a tour business. I envisioned guiding international travelers and sharing Japan's rich culture. However, the pandemic brought unforeseen challenges, halting the tourism industry and redirecting my path. During this period, I turned to food photography to sustain myself. Visiting nearly 300 restaurants and interacting with chefs deepened my interest in culinary arts. This newfound passion led me to attend a sushi chef school, where I honed my skills and immersed myself in the art of sushi making. With my newfound expertise, I launched sushi-making classes for international visitors. These classes allowed me to blend my culinary skills and hospitality experience, providing travelers with unique, hands-on cultural experiences. I found immense joy in teaching and connecting with people from around the world through the art of sushi. Today, my mission is to offer transformative cultural experiences to travelers and mentor aspiring tour guides. My journey, from the multicultural beginnings in Singapore to the challenges of the pandemic, has taught me the importance of adaptability, resilience, and the unifying power of food. I am committed to enchanting travelers with unexpected experiences, guiding future tour leaders towards success, and continuing to grow as an entrepreneur. It is challenging to accommodate travellers with restrictions such as being vegan.