Ken arrives in Australia with the working-holiday visa.
He acquires a permanent residency visa when working at Blue Trout Restaurant.
Ken masters continental cuisines from all over the countries while working as a chef at Hyatt Hotel.

Ken co-opens a curry restaurant in Glebe, Sydney with his wife Echiko and investor Kohei Higuchi.

Ken sells the ownership of the curry restaurant.

MASUYA Restaurant is established in Sydney.

Sushi train restaurant SUSHI BAR MAKOTO CITY store is opened.

Ken’s business successfully provides approx. 7,000 lunchboxes at Sydney Olympics.

DINING BAR MUSASHI is opened.

Sushi train SUSHI BAR MAKOTO CHATSWOOD store is opened.

Upon requests from Japanese government bodies, Ken starts a marketing business for food ingredients.

Miso Japanese Restaurant is opened in Sydney.

Ken launches a consultation business for promoting Japanese sake in Australia.

Ken establishes the business concept of Izakaya TORIICHI, a bar specialized in junmai-sake, and launches a management consultation service.
Ken also holds a food fair for Japanese ingredients upon requests from the Japan Restaurant Association.

Ken appoints Echiko Sadamatsu and his staff to the representative positions for his restaurant businesses.
He runs a food fair for sake and Japanese ingredients upon the request from the Japan Restaurant Association.
While visiting sake breweries in Japan, Ken promotes the concept of ‘food tourism’ to make an appeal Japan as the best tourist country in the world.
Ken promotes Japanese sake with the ‘Japan Brand’ project of the Small and Medium Enterprise Agency.
Gotoku International Concultant Pty. Ltd is established.

Ken launches a consultation business to support restaurants from Japan to expand their business in Australia.
He conducts consultations for nurturing of global staff for customer attendants at hotels and inns in Japan, chefs, and managers.
Ken starts a new business to open cooking schools in Sydney for Japanese food and sushi.
New store consultation is started for SUSHI BAR MAKOTO No.3.

A specialty of Junmai sake “Izakaya TORIICHI” trading name changes to “Izakaya Masuya”. New shop was featured in Gault Millaun.

Launched two restaurants, named as “Makoto Bento” in Chatswood station, “Masuya Suisan” in Sydney CBD.

Ai TV (Ehime) special program broadcast, coverage of Japanese media such as BS12 Twelve, a Japanese food and drink magazine. As Tokyo, Aichi, Akita, Ehime, Kochi, Okayama, Okinawa such as local governments and Osaka food industry come to visit SYDNEY, we engage in supporting their inspection.

Full support for groups, such as coordinating SYDNEY (farm, livestock and fisheries) inspections from the Japanese government, and comparing Japanese and Australian comparative food dinners. At the request of the local government, he will give a lecture as a speaker on business across Australia and Japan and expansion of local sales channels.

Consulting role for Japanese beef import from Japan. Launched ramen izakaya named as "Izakaya Michi" (tenant in Crown Developer Arc) in October. He served as a consulting advisor at a Japanese beef import business meeting hosted by Jetro.

No.2 MISO @ Green Square store (Completed on mid 2020) project starts. “Mikami Misaki purchases tuna and starts mass sales.