Japanese who are active overseas

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  • Masa（New York）
  • Masayoshi Takayama
  • Know yourself and put yourself to good use
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  • Ta Vie (Tabi)（Hong Kong）
  • Hideaki Sato
  • A journey to the present through a wholehearted desire to know more about cooking
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  • Restaurant Racine （France）
  • Tanaka Kazuyuki
  • I seek for the restaurant who provides “perfect cuisine” that combines beauty and taste
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  • Restaurant PAGES（Paris）
  • Teshima Ryuji
  • Dishes must have chef’s philosophy. I’d like to make “Teshima Ryuji’s dish” which reflects my philosophy
• 
  • Au 14 Février Saint-Amour-Bellevue（France）
  • Masafumi Hamano
  • Things cannot be accomplished without steady effort and attention to others
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  • SUSHI GINZA ONODERA NEWYORK（New York）
  • Masaki Saito
  • The most important thing in the kitchen is not skill or talent, but kokoro – ‘heart’
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  • MORI YOSHIDA（Paris）
  • Morihide Yoshida
  • Not leveraging “Japan” but using his own identity in creating world-class sweets
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  • Sushi B Paris（Paris）
  • Masayoshi Hanada
  • Going out as a Sushi craftsman is not to “learn” but to “tell”.
• 
  • Passage 53（Paris）
  • Shinichi Sato
  • A samurai, never satisfied with the current state of things, with his own special characteristics.
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  • L’Archeste（Paris）
  • Yoshiaki Ito
  • A life so rough that it makes people laugh but regardless I am doing what I want to do now.
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  • Restaurant Nakatani（Paris）
  • Shinsuke Nakatani
  • “Waiting” is equal to “Advancing” – Positive patience leads you to the next stage.
• 
  • Café de Flore（Paris）
  • Tetsuya Yamashita
  • A café garçon who is called “Love Paris and be loved by Paris”. He aims to provide a service that serves as an homage to humankind.
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  • Taillevent（Paris）
  • Kimiko Kinoshita
  • Working and learning more than anyone. Challenge of a Japanese woman who works as a chef pâtissier at a distinguished restaurant in Paris
• 
  • restaurant ES（Paris）
  • Takayuki Honjo
  • Connections with people build a career and a foundation for a restaurant
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  • KEISUKE MATSUSHIMA（Nice）
  • Keisuke Matsushima
  • The chef operating in two locations: Japan and France. Seeking to deliver new value — or shall we say, “resistance” — to society through food.