After graduation from university, Nakata started off his culinary career at "Bistro Creole" (Esaka Osaka, closed at the moment).

By building experience in local bistros and wedding centers, he started working at "La Cloche" (Yodoyabashi Osaka) from 2001.

Nakata flew to France in 2004 at the age of 29, and studied cooking and the history of French food, for one year and a half in the prestigious "Taillevent", "La Tour d'Argent", etc.

Upon returning, he utilizes his experiences to become Sous-Chef then Chef at "La Cloche", excersicing in the kitchen, his experience and imagination obtained in the three years in Paris.

In October 2007, he opens "accueillir" in Nishi-Tenma, to start his career as an owner chef.

 

Learning the basics of restaurant and main dining at a hotel in Kobe, Obayashi started work at "La Cloche" (Yodoyabashi Osaka) from 2001, to become its manager by 2003.

In 2005, he moves to Tokyo to further improve his skills working at "Au gout du jour" in Kojimachi. Obayashi was involved as a manager from the start up of "Au gout du jour Nouvelle Ere" in the Shin-Marunouchi building in 2007, which on the same year was awarded one-star on the Michelin Guide.

He returned to Osaka in 2009 to work at "accueillir" as maitre d'hotel.