Kaji’s culinary adventure started at the Tsuji Cooking Academy, the most prestigious cooking school in Japan. Once graduated, he went on a one-year internship in France, where he worked in Michelin restaurants Pois Due Public and Les Jardins De L’Opera. After he returned to Japan, he continued working for different restaurants and hotels, such as the Nikko Hotel Tokyo, French restaurant L’ecrin, Le 6eme Sens and The French Kitchen at Grand Hyatt Tokyo.

After spending 14 years in premier French cooking and meeting his mentor, Chef Patrice Martineau, in The Peninsula Tokyo, Kaji relocated to Hong Kong and joined The Peninsula Hong Kong as the new Felix Chef. He loves Hong Kong for having an abundant, stable supply of seasonal ingredients from all over the world, which allows him to create a unique combination of the West and the Japanese cuisines.