Ayami Awazuhara combines techniques in traditional Japanese cookery, with her experience working at Gion Matayoshi in Kyoto, as well as the techniques she grew up watching her grandmothers use at home in Japan. Between 2009 and 2015 she studied fine arts at University of Arts, Berlin. She is a visual artist and runs her own culinary pop-up called Wolke. Ayami is currently working as a chef in the “Shizuku” restaurant in Berlin.