Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

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.

 

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. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.

He was born in 1973 in Hokkaido. After graduating from high school, he started working as a hotel staff. He decided to become a chef because he thought that the person in charge of service also needed culinary knowledge and skills. He moved to Canada and became a Teppanyaki chef at a Japanese restaurant. After serving as a sous chef, he returned to Japan and continued his studies at Sapporo Nadaman Garden. There,  he was in charge of Teppanyaki and Tempura and served as sub-chief (sous chef). In 2007, he became independent and opened Tempura Takeuchi.

Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.

Mr. Tsutsumi was born in 1989 in Kumamoto. Raised in a family of sushi chefs, he joined the family business at 15. After three years of training, he honed his skills at a Japanese restaurant in Osaka for about 15 years. With a foundation of solid technique and refined sensibility, he went on to establish his own restaurant, Sushi Tsutsumi. His sushi pursues a sense of harmony between the ingredients and rice, paying particular attention to bringing out the natural appeal of the ingredients to the fullest. 

Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.

He was born in Osaka in 1978. While in high school, he started cooking at home after watching a cooking show. He decided to become a chef when he cooked for his parents, who were so pleased with his cooking. He chose Japanese cuisine because he thought it would please his aging parents in the future when he became a chef. After graduating from high school, he studied the basics at Tsuji Culinary Institute and began honing his skills as a Japanese chef at kappo restaurants and ryotei throughout Japan from the age of 23. At 36, he became independent and opened his own restaurant in Osaka in 2014.

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

After hard training days, he was fully prepared to be independent.

He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

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.

Mr. Nishida is a master chef who conveys Japan's traditions, nature, and spirit through seasonal cuisine.

He was born in Fukuoka. The owner of Shirogane Nishida. After graduating from culinary school, he trained at the famous Kyoto cuisine restaurant Yugyoan Tankuma Kitamise, where he learned traditional techniques and tastes. After returning home, he gained experience at the legendary restaurant, Teshimatei, then worked at Hakata Mizutaki Toriden and Nakashima-cho Club. In 2014, he launched his own restaurant and became independent. The restaurant has grown to the Michelin-starred reputation it is now. Under the motto, "a chef is an interpreter of the seasons," he serves seasonal delicacies to guests from Japan and abroad.

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.

His dishes reflect a long and diverse history of cooking professionally across the country.

He was born in 1982 in Ishikawa Prefecture. During his time in high school, he took on a part-time job at a yakitori (grilled chicken) restaurant, and the food there delighted him so much that he decided to enter culinary school after his high school graduation. After that, he went on to develop his skills at a traditional Japanese restaurant in Kanazawa and a Japanese-style inn in Kyoto, as well as a Kaiseki (course meal) restaurant in Kagurazaka and a Japanese restaurant in Ginza called Uchiyama. He also spent time in Italy working at Japanese restaurants there. After he returned to Japan, he set out on his own to take his current position. He is also a certified sommelier and sake (Japanese alcohol) master.

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

He was born in 1986 in Aichi. His father was a chef, naturally leading him to the culinary world. After training, he entered the Nagoya Kanko Hotel and was appointed as head chef upon the opening of "Hyoshigi" in August 2023. With a career of over 20 years, he is a master of Japanese cuisine and continues to hone his in-depth knowledge and skills in numerous cuisines.

40 years of devoted sushi career creates Hakodate special sushi.

He was born in Hokkaido in 1960, and became an apprentice at a sushi restaurant when he was 15 years old. He learned the basic of Edomae sushi from the senior staff. Relatively young at the age of 34, he started his own restaurant [Sushidokoro Kihara] in Hakodate. 4 years later, fell in love with the location overlooking the Tsugaru Strait, he moved to the current location. Keeping Hakodate special sushi as his creed, he serves sushi using the best local fish.

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.

He was born in 1970 in Aichi. Spending his childhood with his father, who ran a ramen restaurant, he naturally developed an interest in cooking through that experience. He decided to become a chef like his father and trained at Ryotei Kawabun to hone his skills. Having earnestly improved his skills, he expresses his cuisine as a work of art that goes beyond just technique and puts his heart and soul into it.

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.