Kyoto

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  • Godan Miyazawa（Kyoto）
  • Masahito Miyazawa
  • You won’t know how things really are unless you experience them for yourself
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  • Restaurant MOTOI（Kyoto）
  • Motoi Maeda
  • Earning Michelin stars should be for the sake of our staff
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  • Hyotei（Kyoto）
  • Yoshihiro Takahashi

  • To pass down the cultures that have been continued by our ancestors, I would like to create an environment where Japanese people can communicate the attractiveness of Japanese cuisine.
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  • Kyoryori Honke Tankuma（Kyoto）
  • Junichi Kurisu
  • You can never reproduce a dish again even if you follow the same recipe. There is always a taste of professionalism.
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  • Tempura Kyoboshi（Kyoto）
  • Sakakibara Toshinori
  • There is a standard in Tempura which we need to protect. A seeker of Tempura who pursues his orthodox policy.

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  • Nishibuchi Hanten（Kyoto）
  • Kentaro Nishibuchi

  • Spending 5 minutes to actually make an effort is worth more than thinking for an hour.

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  • PATISSERIE AU GRENIER D'OR（Kyoto）
  • Kinzo Nishihara
  • All my past experience and everyday activities appear in my sweets.
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  • Sushi Matsumoto（Kyoto）
  • Daisuke Matsumoto
  • A sensitive skillset and mind: The tough Edomae craftsmanship that blossomed in Gion, Kyoto
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  • Spanish Cuisine aca 1°（Kyoto）
  • Tetsuo Azuma
  • The happiness of discovering a goal toward which you can apply your passion
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  • Okaffe Kyoto（Kyoto）
  • Akihiro Okada
  • It is all the same whether on the world stage or at a small café. Entertaining the guests in front of me is my job.
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  • Ichi No Funairi（Kyoto）
  • Yoshiyuki Gi
  • A desire to spread “Food of Gi” to the world and leave its mark on history
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  • Toriyasa（Kyoto）
  • Yasumasa Asami
  • Slow and steady wins the race. Study of regal principle of Kyoto traditional restaurants, preserving the same flavor for 230 years.
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  • Gion Sasaki（Kyoto）
  • Hiroshi Sasaki
  • An adventurous spirit and a passing down of skills to the next generation: this is what traditional Kyoto cuisine needs today.
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  • Jikishinbo Saiki（Kyoto）
  • Mitsuru Saiki
  • To visualize the taste you’re looking for, you must first learn about dishes in the same level.
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  • Yonemura（Kyoto）
  • Masayasu Yonemura
  • Magically combines a variety of ingredients. An ever-changing chef, who loves freedom of ideas and hates to compromise.
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  • Ryozanpaku（Kyoto）
  • Ken'ichi Hashimoto
  • An unusual chef who got his MBA at Kyoto University at age 60. Bringing soothing nourishment to people everywhere. Even if that person has little life left to live…