Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities.  After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.

Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.

Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.

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. Takada delivers a sense of Japan that can only be offered in his restaurant.

He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of.  In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."

Mr. Watanabe steps forward with his skills and ambition.

He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.

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.

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously.

Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously. As a floor staff supporting the 2nd branch of Katsudon Daijyu, which attracts many guests with its popular "Katsudon without binding with eggs," she is improving her skills every day. Her motto is to be flexible and attentive to guests' requests. In order to create a comfortable space, she works hard to make the restaurant even better.

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.

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.

A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.

Mr. Murata was born in 1982 in Shizuoka. Raised in a family of sushi chefs, he began his apprenticeship at the age of 16 at his family's. At a Michelin two-star tempura restaurant, he learned the essentials of tempura by watching and learning directly from the master next to the main counter. After that, he thoroughly mastered fish preparation and aging skills at a one-star sushi restaurant. Seeking to explore a different angle from tempura, he honed his unique sensibility in the world of sushi. His dishes are the result of his broad experience and deep inquisitiveness, reflecting his respect for the ingredients and his mastery of cooking.

 

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. Yodokawa wants to entertain guests with food he has carefully prepared.

Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

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.

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.

The phrase customers say how delicious the food was, is everything the chef works for

While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.