As a tourism concierge for 25 years, he has seen, listened to and tasted from the traveler's point of view at many restaurants, which is why he discovered Hakata Spicy Cod Roe. The ingredients and recipes were developed based on what he learned at a long-established Japanese restaurant where he lived and worked when the restaurant first opened. He uses fruits and local sake made from local Kyushu and Yamaguchi ingredients, and provides "Hakata Spicy Cod Roe COCORO," which connects people to the local area (producers).