A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.

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.

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

Mr. Yamato entered the world of cooking without hesitation because his family also owned an izakaya (Japanese pub).

He was born in 1983 in Okinawa. He had been interested in cooking since he was a child, with his family owning an Izakaya, a Japanese-style pub. He had been helping out at home since he was a student, and after graduation, he entered the world of cooking without hesitation. After training in Kyoto and Shiga, he returned to Okinawa, where he has been working as a chef at [Uruma Shimin Shokudo] since May 2019. He says, "I want people to have a chance to eat delicious food made with the ingredients of Uruma City and deliver it to the producers."

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. 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. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

Decided to be a chef at the age of 17, still seeking for the ideal taste.

Born in 1972 in Chiba prefecture, he decided to open his own pork cutlet restaurant when he had a pork cutlet in a Japanese cuisine restaurant during the stay in the US as a high school student. After graduation, he had training at several Japanese restaurants to learn culinary fundamentals, and also studied how to cook pork cutlets in his own way. He visited many renowned pork cutlet restaurants to steal their tastes, and spent most of his salary on it. Finally he opened [Agezuki] at the age of 37, he has since been making efforts to realize his ideal pork cutlet.  

Mr. Watanabe steps forward with his skills and ambition.

He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.

Offering culinary experience brought by up-and-coming chefs in a variety of genres.

Mr. Taira honed his skills at famous Italian restaurants such as Acqua and Takubo and starred restaurants in Italy. Using ingredients selected from all over Japan, he transforms them into his own creative Italian cuisine, which fascinates his guests. KABEAT has five chefs who are experts in Italian cuisine, American cuisine, French cuisine, Japanese cuisine, and desserts, and they create and serve menus that make the most of the ingredients. Their menu, which combines their unique style with a sense of the season, will bring a fresh color to any occasion's dining experience.

Following his parents' footsteps, Mr. Shibata entered the rewarding world of the food and beverage industry.

He was born in 2001 in Hokkaido. Developed an interest in the culinary world after seeing his parents working in a restaurant. Since then, he nurtured a deep admiration for the world of cooking and decided to follow the same path. Graduated from Hakodate Culinary School and began as part-time staff when the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch opened. He became interested in the charm of Jingisukan, customer service, and how to approach meat, leading him to join the company as a full-time employee.

Always with the guest in mind, Mr. Imai seeks out the most innovative and unique dishes.

He was born in 1982 in Kanagawa. He developed a passion for bringing joy to people through cooking. After graduating from culinary school, he began a career as a Japanese cuisine chef. He dedicated himself to Japanese cuisine during his twenties, training under a respected chef. At the age of 30, he switched to Italian cuisine. He took on a new challenge as an opening staff member of an Italian restaurant. Later, he joined his current company. Involved in managing several restaurants, he is currently the chef of quinto.

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.

Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.

Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.

Vice Executive Chef at Hotel New Otani

Mr. Ota joined Hotel New Otani (Tokyo) in 1987. At Tour d'Argent, he studied under Dominique Corby, learning the essence of French cuisine. He invited Mr. Alain Ducasse, a master of French cuisine, and chefs from such Italian restaurants as Gualtiero Marchesi, Don Alfonso, and Al Sorrisso to further hone his skills. In 2022, he was appointed grand chef and Director of culinary operations. In 2023, he was honored with the title Chevalier de l'Ordre du Mérite Agricole by France.

Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.

Mr. Ueno was born in 1976 in Niigata. After 13 years of apprenticeship at a sushi restaurant in Setagaya, he opened his sushi restaurant, Sushi Gotoku, in Shibuya Kamiyama-cho. On its 10th anniversary, it relocated to its current location in the same Kamiyama-cho. He wanted to offer not only sushi but also a course menu with various dishes to enjoy, so he experienced various cuisines at other sushi restaurants, Japanese cuisine, and French cuisine for three months before opening the restaurant. Since the restaurant opened in 2007, he has attracted many customers by serving sushi and dishes such as terrine and mousse, a fusion of Japanese and French cuisine, matched with both sake and wine in the course.

A sincere attitude toward food brings a certain depth of flavor.

Mr. Hirano was born in 1974 in Kanagawa. His father's words encouraged him to enter the culinary world. After graduating from culinary school, he trained at a sushi restaurant and then gained diverse experience at hotels and Western restaurants in town. His proven skills and flexible ideas made him participate in the launch of BENJAMIN STEAKHOUSE KYOTO. With the creed of enjoying food, his attitude of bringing out the best ingredients has captivated many people's hearts and palates.

A chef who creates playful dishes while utilizing French techniques.

Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.

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.

A big ramen lover decided to make ramen noodles by himself

He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.