The most reliable chef in the restaurant leads the young chefs by showing them the way. 

He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.

A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.

Mr. Matsumoto was born in 1970 in Kanagawa. At the age of 18, he joined a major restaurant chain. After working there for ten years, he became involved in the sixth industry, which covers a wide range of activities from production to sales. His work at the Tokyo Metropolitan Central Wholesale Market has deepened his knowledge and understanding of meat. By chance, he started working at Ninja Yakiniku in July 2024. He cuts meat based on his experience. "It's a matter of course that it tastes good. I want to impress my guests," he says, revealing his passion for the food and the restaurant.

Hunting, cultivating, and then producing dishes. Mr. Murota's French cuisine reflects Japan's four seasons and climate.

He was born in 1982 in Chiba. After honing his skills at the renowned French restaurant Tateru Yoshino, he served as head chef at deco in Shibuya. He also obtained a hunting license to deepen his expertise in game cuisine. In 2016, he became independent by opening LATURE. Since 2017, LATURE has maintained a Michelin one-star rating for eight consecutive years and has also been awarded the Michelin Green Star for its commitment to sustainable gastronomy. In 2020, he began cultivating vegetables on the restaurant's own farm, further enhancing the depth and authenticity of his cuisine. Through his dishes, he captivates both domestic and international guests with the richness of Japan's natural environment.

Mr. Aoki spares no effort to show his strength in the place he desires.

After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility.  And now, he shows his skills at the restaurant.

His love of cooking naturally led him on the path to becoming a chef.

Chef Kasahara was born on November 19th, 1980 in Kanagawa Prefecture. He always loved cooking, so after graduation, he enrolled at Tokyo Seishin Culinary Academy to begin his journey toward becoming a chef. While training at the academy, he worked for a year and a half at an Italian restaurant, and for two years at a yakiniku (Japanese BBQ) restaurant in Ginza to accumulate experience. After graduating, he became a chef at a yakiniku restaurant. He never fails to make the perfect cut to make the meat easy for guests to eat.

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

Making proper efforts to pursue a deliciousness hidden in the traditional dish.

Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].

Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter.

Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter. While helping out at his grandfather's udon restaurant in Yamanashi Prefecture, he grew up watching his grandfather's back. Naturally, he longed to become a chef and trained at a hotel in Shinjuku. Around that time, he came across Suijin-En when he visited Jindaiji Temple. Impressed by its greatness, he became a chef at Suijin-En with a strong desire to work there. Today, he brings his passion and experience to the table, serving dishes that delight his guests.

Mr. Komatsu is an experienced veteran chef who started his culinary career from a part-time job.

He was born on December 8, 1986, in Kanagawa, age 44. He became interested in cooking through a part-time job he had at a restaurant when he was 15 years old. After graduating from night cooking school, he began training at a kappo restaurant in Tokyo. Then, he worked at a kappo restaurant in Akasaka and also studied at a kappo restaurant in Kyoto for about two years. After participating in the launch of the Yumeya group, he joined JO Corporation of the Soregashi group in 2017, where he currently serves as the executive chef of each Soregashi restaurant.

Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.

He was born in 1990 in Tokyo. A part-time job he started in high school brought him to the fascination of the food and beverage industry. After five years of part-time work, he was promoted to manager, a position he held for six years. Later, he became interested in serving customers at Izakaya (Japanese-style pubs) and moved to his current company to gain more experience. He acquired more experience in affiliated restaurants and now manages the Yakitori Shochan Roppongi Branch as a manager.

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.

Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.

He was born in Tokyo. Growing up watching his parents running an izakaya (Japanese-style pub), he naturally entered the culinary world. He was fascinated by the depth of Japanese cuisine, which makes the most of the richness of Japanese ingredients. After working at his parents' izakaya, he joined Koukian. His skillful technique of bringing out the best seasonal ingredients captivates his guests.

 

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. 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.

Inspired by Alain Ducasse's spirit, and became the chef at Benoit.

Mr. Noguchi has trained in France at Domaine de Beauvois near Tours and at Le Choiseul in Amboise. After returning to Japan, he built his career at Chez Matsuo, serving as head chef. Inspired by Alain Ducasse's culinary style and philosophy, particularly the emphasis on vegetables and jus, he became the sous chef at the opening of Benoit Tokyo in September 2005. In April 2011, he was appointed as the head chef.

Founded an "extraordinary steakhouse" that delights gourmets.

Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.

A chef embodying the authentic taste and culture learned in Canada.

Mr. Ichinomiya was born in 1971 in Akita. From a young age, he admired chefs and decided to pursue a career in cooking. He honed his skills for ten years in several restaurants, including a steakhouse in Canada, where he learned authentic taste and culture. Saying that " cooking is a four-dimensional process and learning about culture," he understands not only the taste of unique foreign cuisines but also their culture and cooks with all his heart and soul. He is a chef with a sincere attitude toward cooking and a strong spirit of inquiry, such as refusing Japanese seasonings in his personal life to understand the Western taste.

A "Meat Master" uses various approaches to convey the deliciousness of meat.

Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.

Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.

He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.