Yoshimi's culinary expertise spans decades of professional training and teaching. From 1996 to 1998, she served as a cooking assistant to Tokiko Suzuki, a nationally acclaimed chef and cooking instructor, which laid the foundation for her professional culinary journey.

Since 2001, Yoshimi has been a dedicated workshop facilitator of Japanese cooking. Her workshops have been hosted at prestigious venues, including NewYork-Presbyterian Hudson Valley Hospital Teaching Kitchen, Lerman College, Sarah Lawrence College, the Hammond Museum & Japanese Stroll Garden, over 10 public libraries in Westchester County, and 

numerous private homes and event settings.

Her journey began in Japan, learning the art of cooking from her mother during childhood. After moving to the United States in 1998, she recognized a knowledge gap between Americans' appreciation for Japanese cuisine and their understanding of its fundamental techniques and philosophy.

Driven by a passion to share Japanese culinary wisdom, Yoshimi offers diverse cooking experiences. She provides private and group cooking classes in homes and public workshops throughout Westchester, complemented by guided tours of Asian grocery stores. Her cooking demonstrations span private and corporate settings, designed to introduce authentic, healthy Japanese home cooking.

Yoshimi's approach is deeply personalized. She crafts menus that can be tailored to individual tastes and dietary needs, ensuring each class is both educational and enjoyable. Her ultimate goal is to help students, families, friends, and colleagues discover the nuanced, delicious world of Japanese home cooking in a welcoming, comfortable environment.