Introduction
When I was working in an office, I spent many years studying various forms of bodywork, including yoga. Among them, it was Rolfing—discovered in December 2013—that truly helped relieve the chronic stiffness in my shoulders and neck at a fundamental level. After completing the Ten Series, I traveled to Germany to study Rolfing in more depth. Following about five months of training, I became a certified Rolfer™ in March 2015. (A Rolfer™ is a certified practitioner of Rolfing Structural Integration.)
I started my practice, “ZERO,” with the intention of helping others reset their bodies and rediscover their natural potential through Rolfing. My hope is that more people will come to experience the benefits of a “comfortable posture” and their “original physical capacity.” Trial sessions are also available, so please feel free to reach out.
Hidefumi Otsuka
Completed doctoral course at the University of Tokyo Graduate School of Medicine in 2001 (PhD, Doctor of Medicine).
After working as a postdoctoral researcher at the Nippon Medical School Geriatrics Research Institute, he moved to the pharmaceutical and related industries. Involved in the development and marketing of drugs to treat lifestyle-related diseases (diabetes, hyperlipidemia, etc.) and rare diseases.
He left his job at a foreign pharmaceutical company in July 2014. Until June 2015, I will be traveling around the world visiting 26 countries and 65 cities. During that time, he studied Rolfing in Munich, Germany, and was certified as a Rolfer in March 2015.
Since July 2015, he has been active as a Rolfer in Shibuya. He was certified as a Rolf Movement Practitioner in December 2019.
▶︎Related information：Mind and Bodywork Lab
Akiko Otsuka
Born in Yokohama in 1984, blood type O, Leo.
Joined a major IT company as a new graduate.
Workplace stress caused her to eat a lot of sweets, and she eventually became depressed and quit her job.
She discovered the popular natural food cooking class “Shirasaki Chakai” in Hayama, Kanagawa Prefecture, where reservations are impossible to get into, and she passed the class with flying colors (?!) for people who are only good at cooking.
She discovered the reason why she became depressed and learned the importance of food, while also awakening to the depth and fun of cooking. One day, she made a dish she wanted to eat and served it to herself, and realized that she had become one with it. She currently works at a clinic that practices molecular nutrition methods, while also creating food for events, providing cooking instruction, and individual nutritional guidance.
▶︎Related information：まこも栄養相談所 | まこも栄養相談所