Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.

He was born in 1984 in Hyogo. The first time he ate Italian food, he was impressed, which led him to become an Italian chef. In 2018, he went to Firenze, Italy. For four and a half years, he devoted himself to learning everything from Italian regional cuisine to innovative techniques and actively interacted with experienced chefs.  In 2023, he opened EL CIELLO with his younger brother. They continue to prepare attractive dishes with perfect teamwork as brothers.

Enjoy traditional and innovative Italian cuisine.

Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.

With aspirations to his uncle patissier, he decided to pursue the food career.

He was born on March 11, 1989 in Shiga Prefecture.He wanted to be like his uncle patissier since he was child, and found cooking was fun. Started his cooking experience at a Japanese restaurant in Kyoto, he widened his experience at an Italian restaurant in Nagoya, and started to work the current restaurant from March 2016.

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.

After working at famous restaurants in Roppongi, Ginza, and Fukuoka, Mr. Matsuo established his own style.

He was born in 1983 in Tokyo. After working at Treffe Miyamoto in Roppongi and Maxim's de Paris in Ginza, he moved to Fukuoka. He then joined a restaurant in Fukuoka City specializing in European cuisine. After that, he established his current cooking style through his experiences at many famous restaurants. At present, he is the owner and chef of Tenn.

Became a chef before I knew it. My intuition tells me it was the best choice.

He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.

The accumulation of life experiences, knowledge, and wisdom gained through ups and downs is the answer that defines who I am.

Mr. Ishibashi was born in 1982 in Shichiku, Kita-ku, Kyoto-shi. After retiring from an IT job, he started his career at Manuel Cozinha Portuguesa, a Portuguese restaurant in Shibuya, Tokyo. He then returned to Kyoto and excelled in French and Italian cuisine at Cafe Independands and Osteria Bastille, among others. As he had always planned to become independent at the age of 35, he constantly considered what he needed at the present moment and gained experience as a chef in various genres of restaurants. After achieving his independence, he opened Bistro Chic in 2018.

Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.

Mr. Osaka was born on September 17, 1980, in Osaka. His introduction to the world of food came when he was a child at a sushi restaurant and saw how a sushi chef handled his food. Since then, he has been interested in cooking and considered becoming a chef. After going to France and training in cooking for two years, he gained experience in French restaurants and Italian cafes in Osaka. Currently, he is working at AUX BACCHANALES Kyoto. His authentic French cuisine is well-received by a wide range of repeat customers.

A chef with a long history in Japanese cuisine takes on the challenge of creating a new style.

Mr. Kurotaki was born in 1971 in Aomori, Japan. Influenced by his mother, he entered the world of chefs at 18. He honed his skills as a chef for three years at Sakuragawa, a kappo (Japanese-style cooking) restaurant in Kiyamachi, Kyoto. After that, he worked at a box lunch store and a hotel for students before taking over his mother's restaurant Shunsai Ryori Karamushi. In 2018, he opened "Babi Karamushi" as a restaurant of a different style from the genre he had been secretly envisioning. A new challenge for a chef dedicated to the path of Japanese cuisine is about to begin.

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.

Mr. Omoto shares the joy of eating with many people through his dishes made with high-quality, carefully selected ingredients.

Mr. Omoto was born in 1970 in Kyoto. There was an Italian boom when he was a student, and he also felt personally drawn to Italy. Feeling that he wanted to do a job that was related to Italy, he began training at an Italian restaurant. At 28 years old, he moved to Italy, training hard at top restaurants such as the 2-star establishmentRistorante Perbellini and the 1-star restaurant Osteria Cascina dei Fiori. After returning to Japan, he displayed his skills at bistros and Italian restaurants. In 2020, by chance, he was appointed as head chef at DODICI when it opened, and he works in that position to this day. 

Wishing to make all people smile by delicious food

Joined into the world of cuisine, taking advantage of working in the Italian restaurant [the KAWABUN NAGOYA] in Nagoya and local wedding hall [bell un jour]. A chef of genuine gourmand who was traveling around the world while being a student of the university, eating delicious food in various places, started having an interest in eating. Putting an importance of going to the actual spot and getting knowledge by actually seeing the real world such as teaching cooking to students of junior high school at Saint Lucia in Caribbean Sea, having one year training at a bistro in Paris France.

A man who inherits the passion of Mr. Shusaku Toba.

Mr. Kida was born in 1992 in Chiba. After attending culinary school and graduating, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he experienced the launch of Parlor Ohashi and then became the chef of o/sio at Marunouchi o/sio. He also launched the sukiyaki restaurant Kitsune in Nara and the destination restaurant NAGANO in Nagano. Currently, he is the executive chef of nine restaurants operated by sio Inc.

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro]. 

 

Trained in hotels and restaurants in Japan and three-star restaurants in France, Mr. Sawabe worked as a chef in various hotels and restaurants. In Japan's Hokuriku region, he has served at Kanazawa PREEMINENCE and Yoichi Sanso Auberge de Mikuni. Sympathizing with the concept of "A la ferme de Shinjiro," under the guidance of Mr. Shinjiro Imura, he creates French cuisine at traditional wooden townhouses in Kanazawa.

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.

The one and only Naples Pizza world ambassador as a Japanese person.

Mr. Makishima learned at the distinguished Pizzeria Da Gaetano in Ischia Island, Italy. He won an award 3 consecutive years from 2007 at the world competition, Campionato Mondiale del Pizzaiuolo Trofeo Caputo, and won the championship in 2010. In 2013, he was appointed a goodwill ambassador for Naples pizza and culture, which is reported its activities in his own blog.

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.