TOKYO YAKISOBA

Born and raised in Niigata, Shingo moved to Tokyo at the age of 20.

He gained experience in various fields including restaurants and real estate before moving to the United States. There, he started his first business with a traditional Japanese yakisoba stand, later expanding into a food truck and catering business specializing in sushi and wagyu. Unfortunately, the COVID-19 pandemic forced him to close everything.

Afterward, Shingo returned to his original passion—yatai-style yakisoba—and re-launched his business as a food vendor at festivals and fairs. Captivated by the charm of Japanese street food culture, he has now been running his yatai-style business in the U.S. for over 10 years.