Mr. Ito is a borderless modern Japanese chef who has mastered various genres of cuisine.

He was born in 1965 in Hokkaido. Having been exposed to food from an early age, he entered the culinary world after graduating high school. He learned various genres of cuisine, including French cuisine. In November 2024, he opened a borderless modern Japanese food and sushi restaurant, Sushi Takumi, using his previous experience.

Offering a luxurious experience with the finest ingredients.

Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.

There are no regrets if you do what you love, so Mr. Shoji always keeps moving forward.

Mr. Shoji was born in 1976 in the City of Otaru, Hokkaido. After graduating from high school, he worked for a company but left because he loved sushi and wanted to make it himself. After 10 years of training at a sushi restaurant in Otaru, the opportunity arose. He took over the store where his mother had worked(now the Takinami Store). He began helping out in the family business. For 5 years, he learned about selling seafood, purchasing, and insisting on fresh and delicious ingredients. Then, in July 2009, he opened the Kita no Donburiya Takinami Shokudo at the store in the same market.

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager. 

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.

Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.

He was born in 1984 in Kyoto. Later, he grew up in Miyazaki, which is rich in nature. Since childhood, foodstuffs from the sea and the mountains have been familiar to him. Attracted by a job where he could sublimate the deliciousness of ingredients, he entered the culinary world at the age of 21. After 17 years of training at resort hotels, kaiseki restaurants, and popular Japanese restaurants in Miyazaki, he opened his own restaurant, Washoku Takagi, in March 2022. He always wishes that people would learn about the wonderful ingredients Miyazaki has to offer through its cuisine.

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.

Mr. Ohtani is an innovative master who uses global techniques to express the aesthetics of Japan through sushi.

He was born in 1979 in Chiba. The inspiration that set him on his culinary journey was the joy of making people happy with food, a feeling he experienced as a child. While showcasing his skills as a chef, he also served as an instructor at a culinary school. After committing fully to becoming a sushi chef, he went to Spain to further hone his techniques. Upon returning to Japan, he took on the prestigious role at the Michelin-starred restaurant Sushi Matsumoto. In June 2023, he opened his own restaurant, Akasaka Sushi Ohtani, named after himself. He is a passionate chef, constantly seeking to create new and exciting flavors.

 

Mr. Iwasaki was born on January 1, 1984 in Ishikawa. After graduating from high school, he started his life as a chef at Yamashiro Onsen Ryokan in Kaga, Ishikawa. Then, he worked at the Japanese restaurant "Shibazakura" in Prince Hotel Park Tower Tokyo. During his time there, he won first place twice in the Japanese cuisine category of a cooking competition in which chefs from Prince Hotels nationwide competed for the best chefs. After working at several Japanese restaurants, he opened Kappo Ichika in July 2015. He is pursuing dishes that will surprise and impress his guests.

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.

From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.

Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.

Impressed by people enjoying his cooking, Mr. Hirukawa entered the culinary world.

He was born in 1961 in Kanagawa. Since childhood, he has loved to cook. When he served food to his friends and family, he was so happy to see them enjoy it that he decided to work at a Japanese restaurant to cook authentic Japanese cuisine. He trained in Japanese cuisine at such restaurants as Yokohama Kadoya Main Branch, Nagoya Seryna, Tsuruyoshi, Takahama, Ginza Kansai Kappo Amano, Kamakura Ayatei, and Kissyo Yokohama Branch. Currently, he is the head chef at Kioicho Hassan.

Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.

He was born in 1973 in Tokyo. As a child, he was impressed by his mother's cooking and developed a genuine curiosity about "how to make such delicious food." He studied at Nakamuraro and Wakuden, both long-established restaurants in Kyoto, where he mastered the art of tradition and innovation. After returning to his hometown, he worked at a kappo restaurant in Kagurazaka, where he deepened his skills and learned management know-how for the restaurant business. Based on this experience, he is pursuing cuisine that delivers excitement to visitors at Sushi Wa Nogi.

He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.

He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.

"Food makes people happy." To be a chef who can give dreams to guests.

Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Shoku To Mori.

Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.

He was born 1981 in Aichi Prefecture. In an effort to liven up his city, Mr. Kuze started setting up his own food stall at events such as the Inuyama Festival, and was able to learn practical restaurant management and service skills from on-the-ground experience. In 2014, he opened [Honmachi Saryo] with the conviction that an effort to boost the tourism economy shouldn't be based on tax incentives. The tea house has created a photo-worthy menu, focusing on dengaku (grilled miso skewers), which is gaining popularity as an affordable yet delicious treat of Inuyama.

He chose to enter the cooking field to spend his whole life doing what he likes. 

He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.