Reputation built on our unique Italian taste with the spirit of France

Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.

This chef/owner, himself having been captivated by wine, aims to share its beauty.

He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.

A chef who makes Italian food with charm by preparing his ingredients with simplicity.

Born in 1982 and native to Aichi Prefecture, he was influenced by the attractive way in which Italian food and its ingredients could be prepared using simple cooking techniques, which got him thinking, "I would love to make Italian food as a chef." With an abundance of experience training at an Italian restaurant, he had acquired the necessary techniques to join Il Pomodrino Nagoya in January of 2012. He entertains guests with a stone hearth pizza oven made with stone from Italy's volcanic Mount Vesuvius, which can bake a Neapolitan pizza in no time and bring out the delicious flavor of Neapolitan-style Italian ingredients.

A chef who delights his customers with his food, and has them coming back for more.

The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.

Admiring his grandfather and father, he did not hesitate to embark on the path of a chef

Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.

Our belief is in seeking out the finest ingredients and creating the perfect recipe.

He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.

To be a chef who pursue the taste of local ingredients

He was born in Matsue City, Shimane Prefecture, on August 12, 1958. He has been interested in food since his childhood. After graduating from a high school, he entered a vocational school for becoming a licensed cook. With experience in different styles of business and an inherent flair, he always works on cooking humbly.

His dream is to open an izakaya of his own one day

He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.

Helping his mother motivated him to become a chef

He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.

Our chef feels it's his true calling to provide excellent service to his customers at the counter

Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.

Enchanted by cooking with simple ingredients

After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.

Influenced by relatives who ran a sushi shop, he started his career in cooking.

He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.

A part-time job was his chance to enter the restaurant industry, where he had always wanted to work

He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.

Our chef values the input of his guests and pursues fashionable, cuttingedge cuisine with the spirit of a true craftsman

Born September 25th, 1957 in Miyazaki Prefecture. After graduating from the Tsuji Culinary Institute in Osaka, he studied at Seiyoken for five years before moving to France. He started at Japanese restaurants before working his way to the Michelin one-star (now three-star) restaurant Guy Savoy in Paris. He then honed his skills at the Swiss restaurant Girardet before returning to Japan. He served as head chef at Restaurant Hiramatsu and chateau restaurant Joel Robuchon for three years before striking out on his own. In 1997 he opened Restaurant Monna Lisa Ebisu.

Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant

I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.

His training started from as early as elementary school and he was considered a cooking genius.

He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.

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.

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.

Offering local cuisine made using naturally abundant Shimane ingredients

Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.

Our goal is to make sure our parents eat delicious food.

Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.