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…