Kobe

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  • Kawachi duck specialty restaurant Tabuchi（Hyogo）
  • Kota Tabuchi
  • Specializing in duck cookery precisely because I was not trained as a chef
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  • China Bistro EVOLVE（Hyogo）
  • Yoshifumi Tsunemura
  • Overcoming any adverse circumstance by evolving. The motivating force? “I don’t want to be defeated.”
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  • Kobe Kitano Hotel（Hyogo）
  • Hiroshi Yamaguchi
  • There is no revolution until you bring about innovation yourself.
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  • la Maison de Graciani Kitano, Kobe（Kobe）
  • Susumu Sasaki
  • “Absolutely make delicious dishes!” Leading a restaurant in Switzerland from zero to three stars restaurant with this mindset.