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2017

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Dec 2, 2016

A patriotic chef: Expressing the richness of Japan through cuisine.

Seiji Yamamoto, the chef of Ryugin

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Jan 16, 2017

Worked for 12 years for a major sushi business before going independent. The challenge of Michelin star restaurant “Sushidokoro Kurosugi.”

Akihiro Kurosugi , the owner and chef of Sushidokoro Kurosugi

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Nov 6, 2016

A chef who found his life’s passion in crafting sushi, which he likens to a stage where he plays the lead role.

Tadashi Hoshiyama, the chef of Sushi-Hoshiyama

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Dec 2, 2016

A yakitori shop opened despite strong opposition and claims that the owner wasn’t suited to the profession becomes a Michelin restaurant.

Takumi Naganuma , the chef of Ayamuya

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Nov 6, 2016

Being a cook is the greatest job, where you can make people happy in two hours

Toshiya Kadowaki, the chef of Azabu Kadowaki

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Nov 6, 2016

Having left university partway through, Imagawa was on the edge, before diving into the world of cooking

Gaku Imagawa, the chef of Utsubohonmachi Gaku

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Sep 12, 2016

Don’t over-think. Do what I can for now, diligently. Innovation is born from the cumulation of day-to-day activities.

Koizumi Kouji, the owner and chef of Koharu

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Jun 16, 2016

What’s Important Is That You Keep Going, Keep Changing. Everything That is Required of a Business Can Be Found in a Restaurant.

Yasushi Karato, owner and chef of Lumière

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Dec 2, 2016

A resolve arising from standing at the counter. Make food to bring happiness to the customers.

Atsushi Mishina, the chef of Ren

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Jul 24, 2016

A life devoted to tempura. — Bringing the world culinary experiences unique to tempura

Fumio Kondo, the owner and chef of Tempura Kondo

These were the top 10 stories published by foodion; you can also dive into yearly archives: 2016, 2017.

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The works of the first-rate Japanese chefs, for aspiring cooks.

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