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.

Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas

Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.

Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.

Serious about his cooking, he was born to be a chef

This chef was born on January 30th, 1972 in Hyogo Prefecture. Originally, he simply had an affinity for service, and wound up heading down the path to becoming a chef. He worked at various pubs and restaurants all over, and gradually came to realize the importance of making meals. Then he grew to find joy in delighting people with his cooking, and got serious about it as a career. When Kitsetsu Ryori Sakura opened in 2013, he took the opportunity to apply here, and he works here still.

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.

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.

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.

Offers up big portions made with top quality ingredients.

He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.

Protecting traditions by utilizing skills learned from previous generations and polishing them further.

Yamamoto is a chef from Hyogo Prefecture. His parents ran this restaurant before him, so he was familiar with this cuisine from a young age and naturally wanted to impart its sense and taste with customers and everyone he came in contact with. As he grew up he came to inherit this restaurant that his parents poured so much love into, and wanted to make even more of it. When he graduated from school he entered the culinary world without hesitation. He has come to be where he is now as the result of the guidance and support of his parents and the training he undertook at this restaurant.

Having grown up in a fisherman's household, he grew up seeing what truly fresh seafood ingredients were.

Born 1966 in Kagawa Prefecture, Mr. Yoshimura grew up in a fisherman's household regularly lending a helping hand. Soon after graduating high school, he began work at a restaurant owned by a relative. After which, he moved to Kobe where he began work and training at Shusenzanmai Kamone, which specialized in seafood, where he honed his skills. In December of 2009, he opened his own restaurant Okinose.

Based on Italian cuisine, the chef also tries creativestyle cuisine proactively.

Born in Osaka in 1979, he has always enjoyed eating since his childhood. He started to learn cooking at a vocational school for becoming a licensed cook. He also started working part-time around then in order to enter the restaurant business. After his graduation, he worked cooking French cuisine at a hotel in Kobe and then in cooking creative-style cuisince in Tokyo. In 2012, he opened trattria e bar Buono!. Based on Italian cuisine, he is an inquirying cook who also cooks Spanish cuisine, rice omelets, and other creative-style cuisine in a proactive manner.

A chef who creates everything from spices to exquisite dishes

Born in 1950 in Kobe city, the chef has always dreamed of opening his own Yakiniku (Japanese BBQ) restaurant and studies everything about Yakiniku himself. The chef makes everything, except for the ingredients themselves, himself. He also cuts the delicious beef into thick, enjoyable pieces. With his mother's original recipe, the chef serves delicious dishes. The restaurant he opened in San-no-miya in 1990, "Sumibi-yakiniku Abee" has numerous fans and frequenters.

A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other

Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.

Impressed by the food he ate at a restaurant when he was in elementary school

Born in Kansai in 1972. He was impressed by the Chinese food he ate in elementary school at the restaurant ATAKA. When he graduated high school he decided to enter the world of Chinese cuisine that he so loved. He has since trained at Shoentei.

He started cooking based on his love for food, but now this chef is looking to take things even further

He was born in Kyoto Prefecture in 1981. He has been interested in food as long as he can remember. He started cooking as a hobby, but when it came time to think about a life-long profession, he decided to become a chef. He began his training at a hotel, covering the whole gamut of Western cooking, but gradually found himself drawn to the deliciousness of French and Italian cuisine. Since 2012 he has been displaying his skill daily at "Uru".

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.

He admires nature's grandeur and pays respect to the divine. He works with local ingredients.

Born in Mie Prefecture on January 7, 1965. He loved to eat from childhood, and pursued the path of becoming a cook to make people happy through food. He decided to become a French chef to challenge the unknown, outside world, and a world that is opposite from his upbringing in the deep mountains of Kumano. He studied under Shima Kanko Hotel's head chef, Tadayuki Takahashi, for three years. Then, after training in France, Osaka, and Kobe, he opened his own restaurant at 26 years old. He continues to make food inspired by nature.

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.

The beginning was simple. After that, his efforts have not ceased.

He was born in 1973 in Kyoto. Ever since he was a child, he dreamed of being a chef. He thought that their white coats were smart, and that working as a chef on a cruise liner looked fun. Rather than letting this remain as just a dream, he worked consistently to realize it and to get to where he is today.