Food

To visualize the taste you’re looking for, you must first learn about dishes in the same level.

Mitsuru Saiki , the chef of Jikishinbo_Saiki

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

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

Atsushi Mishina, the chef of Ren

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

Seiji Yamamoto, the chef of Ryugin

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

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

Gaku Imagawa, the chef of Utsubohonmachi Gaku

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

Toshiya Kadowaki, the chef of Azabu Kadowaki

Happiness from simply standing in the kitchen. That happiness is my everything, and energizes me to keep going.

Takako Imaki, the chef of Wasabi

I have no luck’ is just an excuse. Overcoming the adversity of being a chef who can’t grip a knife, the kyo-kaiseki chef who sought and grabbed his opportunities.

There is no freedom for those who cannot take responsibility. The real of managing a restaurant named after yourself.

Takashi Kikuchi, the chef of Nishiazabu Kikuchi