Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.

He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)

He's moved by his customers complimenting on his food

Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.

He continues to strive down the path of cuisine to fulfill his dream of owning his own restaurant

Born in 1959. A native of Saga Prefecture's Karatsu City. His memories of a local Japanese food restaurant led him to enter the world of cuisine, deciding to make food that could move people. After acquiring experience at Hakata hotels and Japanese restaurants, he became head chef of Japanese cuisine at the Yachiyo Royal Hotel in Kumamoto. After that, he worked as head chef of the Yamaguchi Grand Hotel's Japanese Restaurant Miyabi for 12 years. He opened WA FUKUSHIMA in September of 2009, and this is his fifth year with us. He's never satisfied with his own cooking, striving for excellence each day.

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

Inspired by the flavor of "Chef's", a young talent asked to be taught

Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.

Home cooking for city folk, with a down-to-earth hostess.

She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.

After all, the love of cooking lead to this profession.

A veteran who welcomes his customers with his warm personality and dishes made from the freshest ingredients

Born in Tottori prefecture in 1958, he decided to pursue a career as chef of Japanese cuisine as he admired the protagonist of a TV show. After graduating cooking school, he trained at a luxury Japanese restaurant in Osaka for 2 years. Moving to Tokyo, he diligently studied at the Japanese restaurant Tsukushi for 2 years. After this, he worked for 15 years at a Japanese restaurant that would become a step towards his present one. He took the opportunity to take over the business when his master retired, opening Sakedokoro Yamane in 1991 and continuing to the present day.

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"

Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.

He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice

Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.

Filled with the strong desire to perfect the way of the bartender,

I am active as a youthful force and inheritor of many years of meticulousness.

A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.

It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.

A Ginza-based Italian food evangelist who casually delights his customer's hearts and palates.

After graduating high school, he was employed at a western-style restaurant. During his six years working there, he learned the fundamentals of cooking. After working at several restaurants, he was hired at the upscale Italian establishment, Trattoria Baffo, in Aoyama. During those eight years of work, he studied abroad in places such as Rome and Verona in order to learn the authentic taste and culture of Italy. In 2002, he opened Tratorria Baffo. Regarding Tsukiji's ingredients as "his ground", he continues to provide distinctive Italian cooking in the Ginza.

A Chef, Whose Father Was the Role Model

Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.

After finishing school in China, I started working at a restaurant.

From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.

Inadvertently became interested in cooking

Doing part-time work gave impetus for Mr. Takayuki Ozaki to embark on a path to becoming a chef. He started out with serving customers and worked his way up to be a chef. Working at Erimo-tei enables him to gain experience in many genres of food. This impetus that occurred at the right timing still fascinates him and spurs him on to continue down his path as a chef.

Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.

Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.

A chef's job is to bring joy to people.

Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.