Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager. 

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.

A young chef leading a new style of oden restaurant.

Mr. Kobayashi was born in 2002 in Fujimino-shi, Saitama. He graduated from culinary school and honed his skills through experiences in Italian and Japanese cuisine. Since February 2024, he has been the chef at Toyosu Kinpura, bringing vitality to the restaurant. With a desire to offer oden to visitors from overseas as well, he welcomes guests with meticulous preparation every day. His sincerity shines through in both the dishes he serves and his approach to customer service. He welcomes guests every day with careful preparation as he wants "visitors from overseas to enjoy Oden as widely as possible." His sincerity shines through in both the dishes he serves and his approach to customer service. This young chef's honesty is reflected in the cooking he serves and the service he provides to customers.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.

 

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.

The owner-sommelier carefully selects wines and dishes in blissful harmony. 

Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.

The inspiration came from his girlfriend's smile! Mr. Okawa, a talented chef with experience in renowned restaurants, spreads joy through his cuisine.

He was born in 1974 in Kanagawa. His specialty is all Western cuisine based on Italian cuisine. He is a talented chef who has honed his skills at many famous restaurants, including Sabatini di Firenze Tokyo Store and Minami Aoyama Salvatore. When he was a student, he was so impressed by how his girlfriend enjoyed dining that he realized that cooking could bring so much joy to people, and he decided to pursue this career. Since then, he has been genuinely dedicated to cooking, visualizing the joy on the faces of those who enjoy his food.

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

Mr. Kawasaki is a chef who presents the charm of Yakiniku, which continues to evolve.

He was born in 1976 in Hokkaido. Specializing in meat dishes, he has extensively researched meat connoisseurship and cooking methods. His career as a chef began at Brasserie Tablose in Daikanyama, Tokyo.  After that, he became the chef of the French restaurant Stellato in Shirokane. He then moved to the French restaurant Stellato in Shirokane, Tokyo. Then, he served as sous chef at Ogasawara Hakushakutei and as chef at both AW Kitchen and BLT STEAK TOKYO. In 2019, he was appointed as chef of Nishiazabu Yakiniku TEN, which further explores the appeal of yakiniku.

A chef whose diverse experiences and passions are firmly rooted in the background.

Mr. Haneda was born in 1983 in Nara. Having been familiar with cooking since childhood, he developed a strong interest in cooking through his older brother's career as a pastry chef and his part-time work in restaurants. Also influenced by famous cooking shows and cartoons, he aspired to become a chef in earnest. He started his career at a restaurant in Nara, gained experience in Kyobashi and Kitahama in Osaka, and steadily improved his skills. In 2021, he joined the opening staff of Osaka W. In 2024, he started a new challenge as sous chef of Teppanyaki MYDO.

Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.

He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.

The journey into cooking began with an interest in various industries.

Mr. Ono was born in 1999 in Hyogo. The inspiration to work in the food industry came from a desire, during his time at an agricultural high school, to experience the entire process from production to processing and sales, known as the sixth industrialization. After graduating from culinary school, he spent a year in vegetable production and processing in Tsuruoka City, Yamagata, which UNESCO recognized as a Creative City of Gastronomy. He then worked at a French restaurant in Tokyo before joining his current company. He left the company temporarily to help his mentor, a chef, with the opening of a restaurant in France and then returned to Japan. He is currently active at APA Hotel & Resort Tokyo Bay Shiomi.

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

He was born in 1974 in Ishikawa. Inspired by a love for making things, he started his career as a chef. After honing his skills in Japanese cuisine at a restaurant in Kanazawa for three years, he moved to France. He gained experience for a total of three years at renowned restaurants in Provence and Perigord. After returning to Japan, he worked at Gion Okumura, a Kaiseki (tea-ceremony dishes)-style French restaurant in Kyoto, for four and a half years, where he further developed his skills in the fusion of Japanese and French cuisine. In 2012, he returned to his hometown, Kanazawa, and founded tawara. His creative and gentle cuisine, born from his experience in Kanazawa, France, and Kyoto, attracts food lovers inside and outside the prefecture.

Mr. Yoshikawa values creating dishes with deep passion and creativity.

He was born in 1975 in Shimane. He was a magician but sought a new career path upon his retirement. With the desire to do a job that would bring joy and smiles to people, he chose to become a chef. While gaining experience in various places, he honed his Italian cooking skills through self-taught instruction. He joined Magic Ocean as a chef and has been pursuing a new culinary world based on his past experience.

The dream has come true, but Mr. Takachio still has feelings from back then.

He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.

The phrase customers say how delicious the food was, is everything the chef works for

While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.

Mr. Ichiki wants to bring smiles and energy to more people through food.

He was born in 1996 in Gunma. After working part-time as a student at a franchise chain curry restaurant, he joined SKYSCRAPER Inc. as a full-time employee because he wanted to bring smiles and energy to more people through food. Trained in the basics of restaurant operations and cooking, he then gained experience as a restaurant manager and area manager in Gunma Prefecture. He learned the basics of ramen at the new business model Ramen Daisenso, after which he was appointed brand manager and manager of Ramen Daisenso TOKYO Suidobashi Branch.