The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time

Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests. 

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

Unable to ignore her passion for cooking, she changed her profession to become a hardworking chef

She was born in Kanagawa Prefecture. Although her former profession was completely unrelated, she was unable to contain her interest in the restaurant industry and her passion for cooking, and became a chef. Her career as a chef began at [Soshu Torigin,] a restaurant that she had often come to ever since she was a child, and a place that she felt had delicious food. She studies hard on a daily basis in order to create food that brings joy to customers. She now serves kushiyaki (grilled skewers) that have been grilled to juicy perfection.

Cooking is a profession that allows me to learn a lot from my customers, something for which I am truly grateful.

Born in Kanagawa, in a family of shopkeepers, he learned to love customer service from a very early age. Offering the best service and the freshest products led him to develop an interest in stock-less restaurants, and 7 years ago, to go from a position of a sales clerk in a small retail shop to that of hall staff in a Western restaurant. He started serving at the Onzoshi Kiyoyasutei Kamakura Prince Hotel one and a half years ago, and describes himself as deeply motivated by his trade, which allows him to learn important things from his customers and to explore the fascinating use of seasonal ingredients in Japanese cuisine.

Following in his father's footsteps after being enchanted by creating with his own hands

He was born in Kanagawa prefecture in 1973. After finishing graduate school, he worked as an on-site supervisor at an engineering firm for five and a half years. While he was there, he was enchanted by the charm of the things he created with his own hands, and jumped ship when he was 32 to start a new career in the world of cooking. For 10 years he worked under his father, Mr. Osamu, who was working at Tsujitome, a renowned kaiseki (course menu) restaurant. Presently, he and Mr. Osamu both display their talents at Kitakama Kuraen, and he concentrates daily on his job as a chef.

Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb

Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.

He switched careers from business to culinary arts.

He was born in Yokohama in 1968. He worked for a publishing company for ten years before stress took a great toll on his health and he learned the importance of eating right. From that time onward, at the age of 34, he aspired to become a chef and went to culinary school. After that, he gained experience at the French restaurant Elise Hikari, and in 2005 opened this restaurant as the sole proprietor.

An eye for freshness, a reputation for culinary excellence.

He was born in Kanagawa Prefecture in 1987. While going to high school, he began work at Korean Imperial-style Restaurant Youngdong. Hard working and studious, he became head chef in his twenties. From eleven years of experience with meat he has earned a peerless reputation for his eye for freshness and devotion to culinary excellence.

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.

He started out in high school working part-time at Katsugyo Jagaimo.

He was born June 7, 1949. For 16 years, he was an office worker until he quit his job and launched an independent business in the food industry. He liked to eat,he liked to cook, and he was influenced by a part-time job he had in the food service during his college days. He accumulated more training and was supported by those around him, so now his son and he are chefs in their own restaurant. Together, after diligent study and keeping their own pace with great care, they offer handmade food from specially selected raw materials daily.

She entered the world of cuisine due to the influence of her husband, a Chinese chef.

She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.

A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.

He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.

Whole-heartedly Never lose sight of the origin when selecting raw materials.

He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.

Carefree with fun, delicious food.

He was born on February 1st, 1958, in Funabashi City, Chiba Prefecture. After twelve years experience in four different restaurants, he opened Restaurant Mecante in his hometown of Funabashi. Always ambitious, during his days off he visits other restaurants to study them. With a love of Italian cooking, our chef has created a restaurant with a comfortable atmosphere anyone can enjoy, and is always striving to improve.

Watching from the back as his parents ran their yakiniku shop, he resolved to follow the same path

Chef Sakai was born on June 1st, 1973, in Osaka. From a young age, he watched his parents run their yakiniku restaurant. At some point, he started to think that he also wanted to work with yakiniku and decided to become a chef. He built up his training and experience at yakiniku restaurants, and now shows off this expertise at Yakiniku Rashomon. He has spent many years in the pursuit of delicious meat, and the taste he has produced can be enjoyed by a range of ages. His restaurant is popular both with local repeat visitors, as well as with customers who come from a distance.

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.

After all, the love of cooking lead to this profession.

Enlightened by the natural wines at Uguisu, known for their "Vin Naturel"

Born in Yamagata prefecture in 1980, he started his culinary career when he was 22. After training at hotels and Italian restaurants in Yokohama, at 27 he made a career change to concentrate on service while he was working at the French restaurant La Butte Boisee in Jiyugaoka. He learned about wine made from famous wineries in France, and subsequently encountered natural wines while working at Uguisu in Sangenjaya, which left a deep impression on him. He came to Beau Temps when he was 31, and is currently spreading the charm and depth of natural wine as the restaurant's second generation owner.

He started in the world of yakiniku (grilled meat) through a meeting with a friend

Chef Fujimoto, from Yokohama City, is a long serving veteran-this year is his 37th. He found employment in the yakiniku business partially through the invitation of a friend. He has devoted himself to this business ever since. Although he temporarily left Yakiniku Restaurant Konandai Kannaien, this year will mark about 13 years since his return. With yakiniku, it is hard to choose ingredients because the taste of the ingredients directly comes through. Also, everyone has different preferences, so it is extremely difficult to flavor things that suit everyone. Successfully facing this difficulty, he is building a thriving restaurant.

The chef who protects the Queen Alice flavor.

Born in Kawasaki. After graduating high school, he trained at Kawasaki Nikko Hotel for 7 years before starting work at Queen Alice Ginza. After that, he worked at Queen Alice Reception Hall and then in 1999 he started at Queen Alice Yokohama Bay Hotel Tokyu, where he works now.