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.

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.

Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.

He was born in 1978 in Ibaraki. Grew up as the heir to a long-established inn, Motoyu Yamadaya Ryokan, he naturally decided to become a chef. He began his career at a ryokan in Kanagawa, and after studying at various places, including a Japanese restaurant, a pike eel restaurant, and a restaurant specializing in pufferfish, he became the 20th generation in 2008. His specialty is colorful and delicate cuisine that uses his wealth of experience. His innovative dishes, which use abundant local ingredients from Ibaraki, are very popular, and he has many repeat customers who come back for his cuisine.

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.

Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.

Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022. 

With the entire staff working together, Mr. Ushijima preserves the traditional eel.

He was born in 1995 in Kumamoto. Joined Tokunaga in 2010. He has been actively involved as a chef and server at various locations, including Unagi No Tokunaga Hokubu, Kyomachi Saryo Tokunaga, and Unagi Nobori. Currently, he manages multiple branches, supports staff across different locations, and protects the traditional flavors passed down.

Mr. Ryo was introduced to the culinary world by his friend.

He was born in December 1994 in Osaka.

Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart

Mr. Takeuchi was born in 1973 in Kagoshima. In his elementary school graduation essay, he wrote that he dreamed of becoming a chef. He studied cooking at the culinary department of Kagoshima Josei High School. After graduating, he began working in Osaka and returned to Kagoshima after several years. At Kagoshima, he trained at two hotels and became the head chef for Western food at the second hotel. At the age of 39, he started working at Kagoshima Karen. Now he is in his 3rd year as head chef at the Karen Hakata Branch. He prepares each dish with all his heart to please his customers.

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.

Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."

Since school age, Mr. Akaishi has set out for a career in the culinary world.

After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.

Mr. Kanematsu is a chef dedicated only to the culinary arts, presenting the essence of Nagoya's pride, Jiyaki Eel, in his sincere work.

He was born in 1977 in Aichi, the owner of Kagurazaka Jiyaki Unasen. Starting his career at a tempura restaurant in a high-class hotel in Nagoya, he honed his skills in various genres, including Japanese and Italian. Later, he studied at a restaurant specializing in eel, a part of Nagoya's culinary culture, and moved to Tokyo, hoping to offer Jiyaki eel with the same taste and price as his hometown. In June 2024, he established his current restaurant in Kagurazaka, bringing the same deliciousness and enjoyment as in his hometown with his dynamic Nagoya-style Jiyaki technique.

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef. 

Having experienced various genres, Mr. Ito now feels the depth of counter customer service.

He was born in 1980 in Mie. When he was young, his family praised him for the dishes he occasionally made, so he became interested in cooking. After graduating from a culinary college in Tokyo, he experienced various genres of cuisine, such as Japanese, Western, Korean, and Kyoto cuisine, to hone his skills. At Spainzaka Toriko, he stands at the counter for the first time and cooks while serving customers, which he finds both challenging and rewarding.

Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.

It was a connection with the Kanazawa City Cooking and Restaurant Association chairman at the time that led him into the world of chefs. He decided to change his career from the publishing industry because he was fascinated by the charm of Kaga cuisine. Since then, he has been supporting Tamura in Kanazawa for 20 years. Lined up in the restaurant are photos of people everyone has seen on TV, taken when they visited the restaurant. The restaurant is renowned among celebrities as a top-rated store. Mr. Tamaki continues to study Kaga cuisine and has many repeat customers for his menu, resulting from his curiosity.

He gives warm hospitality to his guests with unique dishes of Okinawa.

His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.  

The daily goal is to entertain and satisfy guests.

Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.

His yearning to be a chef led him to be an unagi chef. His wish is to serve great meals to a lot of people.

He was born in 1979 in Saitama. Impressed by professional works and dedications of chefs that appeared in the TV show, [Iron Chef], he started to wish to become a chef himself. He found employment at a Japanese restaurant with the hope of cooking and serving delicious meals to people. After gaining experiences in Japanese restaurants and unagi restaurants, he started training himself to be a dedicated unagi (eel) course dinner chef. Since 2012, he has been working for Unagi Komagata Maekawa Soramachi branch as a chef.