A master craftsman of French cuisine inheriting the Grande Maison tradition

He was born in Tokyo in 1959. He was influenced by a senior in his high school field hockey club who decided to go down the path of becoming a chef, so eventually he too went to culinary school. After graduation, he worked for four years at the prestigious French restaurant called "Piaget," where he built a strong culinary foundation. In 1983, he entered Apicius, and diligently studied under the wings of Chef Tokuo Takahashi, one of the most esteemed French chefs in Japan. In 1997, he became a sous chef, and then eventually moved on to his present position as head chef in 2008.

Breathing new life into traditional Spanish cuisine

He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.

This chef decided to devote his life to cooking after meeting the president of the company.

After meeting the president of Jitokko Kumiai Matsue Ekimae, Chef Inoue was startled by the extent to which they shared the same thinking and decided to move from an unrelated industry to become a chef. His eyes shine as he tells us how fun it is for him to receive direct, positive feedback from customers. He also feels that this work, where he gives shape to his own ideas with the design of the menu and flavoring of the food, has real meaning. Each day he works to continue to produce delicious food.

I want to make lots of people happy with my food

From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.

Took the path to become a chef naturally.

The chef loved to cook since he was young. Naturally, he chose the path of becoming a chef.

His own love of Okinawan soba motivated him to pursue the perfect dish

Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.

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.

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.

A veteran shop loved by the locals for many years. The unchanged taste of the yakitori goes to show they are particular about good flavor.

There was a time when I walked around and ate at all the yakitori shops in the city, tells Mr. Shigeyama. His love for yakitori lead him to open his "Yakitori House Nonchan" in 1984. You can take the finest quality ingredients for granted, and every skewer is carefully prepared by hand in-house. There is no end to the regulars who make their way in for a taste of Mr. Shigeyama's carefully crafted yakitori.

Striving to be the impetus for popularizing wine and cheese.

Katsuhito Ito was born in Shimogo Town, Minamiaizu District, Fukushima Prefecture, on April 1st, 1977. He has been chair of the Fukushima section of the Japan Sommelier Association since 2009, and became a senior sommelier at age 28. After working at resort hotels and city hotels in Fukushima Prefecture, he became independent in 2010. Ito began a wine class in 2013, and he currently strives to create a space that would be an impetus for popularizing wine and cheese. He also serves as an examiner for the certification exam for sommelier and restaurant service specialists.

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.

Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days

I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.

A chef pursuing the art of cooking with the determination of a master craftsman after a visit to France

Born in Fukushima prefecture in 1983, this chef has always loved making things and aspired to be a chef since a young age. After graduating school and spending some time in another industry, he started working at a french restaurant in Hayama at the age of 19 through an introduction from a friend. There, he studied cooking basics for 4 years. Later he travelled to France where he trained in Normandy, Ile De France, and Cote d'Azur for 5 years, experiencing authentic French cuisine. He returned to Japan in 2011 to work in Benoit in Aoyama, and joined Arukana Tokyo KARATO in 2013.

15 Years Uninterruptedly at Rikyu

He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.

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.

Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".

With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.

From boxer to owner of oden (hot pot dish) stall. And then to French cuisine, in pursuit of the world stage…

He was born in Ibaraki prefecture in 1949. When he was in college, he was selected as one of the candidates to compete in gymnastics for the Olympics, and after graduating, he became a ranked professional boxer in Japan. After wrecking his body and giving up on boxing, he made a 180 degree turn and opened an oden (hot pot dish) stall. However, he says, "That would never allow me to aim for the world stage," and entered the world of French cuisine. He underwent training at a restaurant in Tokyo before going to France. After perfecting his skills for two years in places such as restaurants with three Michelin stars, he returned to Japan, and in 1988, he opened "A Ta Goul" in Ebisu. He took the opportunity to rename his restaurant to "Ne Quittez Pas" when he moved to Gotanda.

Live performance karaoke! Accompanied by exciting saxophone playing!

Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.

A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights

After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.

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.