Foodion

Sharpening Your Skills in Japanese Cuisine Can Apply to Various Things

Hiroshi Yamasaki, the owner and chef of Shunsai Yamasaki

Constantly facing challenges and searching for solutions — Nine consecutive years as a three-star Michelin chef. The growth philosophy of a chef that constantly aims high.

Korean cuisine × ○○, Endlessly creating new styles

Masahiko Arai, owner and chef of Hoba

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 patriotic chef: Expressing the richness of Japan through cuisine.

Seiji Yamamoto, the chef of Ryugin

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

Takako Imaki, the chef of Wasabi

A chef who transitioned his playing field from a hotel to a French restaurant in the city

Yoshiaki Fujimoto, the owner and chef of Différence

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

Fumio Kondo, the owner and chef of Tempura Kondo

His dream is to bring Japanese cuisine to the world. The bilingual bearer of the Naniwa Culinary Arts relates his harsh experiences to value.

Toshihiro Yoshida, the owner and chef of Man’u Bekkan