Distinctive, constantly innovative Italian cuisine.

After graduating from culinary school, he first spent time at Piatt in Funabashi, then at Granata, and at ASO, followed by further training at a Japanese restaurant and a dining bar. Widening the breadth of cuisine, in 2010 he opened La coccola to establish his own cuisine.

Serious about his ingredients and his cooking methods, he pursues authentic Italian cuisine

1997 - Worked as head chef at Sunroute Hiroshima Hotels' Trattoria Viale March 2003 - Attended the government-certified ICIF School of Culinary Arts in Italy's Piedmont region (graduated the same year) June 2000 - Worked for Ristorante Castello in Verduno, Piedmont region before returning to Japan October 2004 - Opened Italian restaurant "La Sette" in Hirose Kitamachi March 2009 - Opened the second "La Sette" restaurant on the 9th floor of the Fukuya Hatchobori Main Store where he works now

Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb

Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.

Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu

He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Kenko Bishoku Hakata Mizudaki to Sumibiyakitori Bijindori and is now the head chef.

Sumiyaki resulting from the long pursuit of the most delicious cooking method.

Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya

A chef who selects his ingredients with care and places a high value on harmony between food and wine

Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."

Wanting to bring the charm of Korean culture into Japan

He was born in 1982 in South Korea. He requested for an apprenticeship in the food and beverage industry in his home country, and came to Japan in 2009, "because I wanted Japan to learn about Korean culture through food," he says. He gathered experience as a waiter in yakiniku (grilled meat) restaurants and Korean restaurants, and took on the role of restaurant manager when this restaurant opened. He aims to create a restaurant atmosphere and service experience where guests can spend their comfortably.

The pleasure I felt when someone appreciated my cooking became the reason.

I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.

After seeing the smiles of people leaving restaurants, he set out to become a chef.

Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.

Aiming for a new, loved flavor in his native Hakata

He's loved eating since the beginning, and, a few years into being a cook after collecting experience in western and Italian restaurants, he had a fateful meeting with a certain bowl of ramen. From there, his course was decided. Returning to his native Hakata, he succeeded in developing through repeated trial and error a hitherto-untasted brand new flavor. Since then, he's earned the affection of many customers, and not just locals at that.

Made to be a meal to remember

My parents ran a teppanyaki and okonomiyaki store from their home, so it was there I learned how to think about the food and beverage industry and how to run a business. This is a favorite place for lovers of internal organ meats. The chef prepares everything in advance, so by learning through imitation, in my own way through self-study and through trial and error, I became a master at making delicious food. With my pet name of Okaasan (mother) and good manners, there are many fans of my character which is overflowing with kindness.

Experience of apprenticeship era in Bologna, Italy ensures chef's works.

He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".

French fusion cuisine with an added Japanese undertone

Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.

He started out in high school working part-time at Katsugyo Jagaimo.

He was born June 7, 1949. For 16 years, he was an office worker until he quit his job and launched an independent business in the food industry. He liked to eat,he liked to cook, and he was influenced by a part-time job he had in the food service during his college days. He accumulated more training and was supported by those around him, so now his son and he are chefs in their own restaurant. Together, after diligent study and keeping their own pace with great care, they offer handmade food from specially selected raw materials daily.

A restaurateur who continually seeks to provide a customer-tailored experience.

Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.

His own love of Okinawan soba motivated him to pursue the perfect dish

Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.

From boxer to owner of oden (hot pot dish) stall. And then to French cuisine, in pursuit of the world stage…

He was born in Ibaraki prefecture in 1949. When he was in college, he was selected as one of the candidates to compete in gymnastics for the Olympics, and after graduating, he became a ranked professional boxer in Japan. After wrecking his body and giving up on boxing, he made a 180 degree turn and opened an oden (hot pot dish) stall. However, he says, "That would never allow me to aim for the world stage," and entered the world of French cuisine. He underwent training at a restaurant in Tokyo before going to France. After perfecting his skills for two years in places such as restaurants with three Michelin stars, he returned to Japan, and in 1988, he opened "A Ta Goul" in Ebisu. He took the opportunity to rename his restaurant to "Ne Quittez Pas" when he moved to Gotanda.

Deeply impressed by the Italians' service and delicious food

Born in 1974 in Tottori, the chef decided to pursue this path while visiting Italy and being drawn to its delicious cuisine and friendly people. After graduating from a culinary school, he entered an Italian restaurant. In 1998, he joined "Vino Hirata" and became head chef in 2009. In May, 2010, he became an owner chef.

Growing up watching his father, a chef

After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.

Born February 23rd, 1960, a native of Hyogo Prefecture. After graduating from high school he worked at a number of restaurants, before traveling to France. He studied under Bernard Loiseau, the head chef at La Cote d'Or (now called Le Relais Bernard Loiseau), who gave rise to the Asian-inspired French fusion style, which our chef learned. He returned home to work at the Japanese chef of La Cote d'Or Kobe in 1992. As of 2000 he was promoted to the general manager and head chef of the Kitano Kobe Hotel.