Japanese who are active overseas
-
- Masa(New York)
- Masayoshi Takayama
- Know yourself and put yourself to good use
-
- Ta Vie (Tabi)(Hong Kong)
- Hideaki Sato
- A journey to the present through a wholehearted desire to know more about cooking
-
- Restaurant Racine (France)
- Tanaka Kazuyuki
- I seek for the restaurant who provides “perfect cuisine” that combines beauty and taste
-
- 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
-
- SUSHI GINZA ONODERA NEWYORK(New York)
- Masaki Saito
- The most important thing in the kitchen is not skill or talent, but kokoro – ‘heart’
-
- MORI YOSHIDA(Paris)
- Morihide Yoshida
- Not leveraging “Japan” but using his own identity in creating world-class sweets
-
- 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.
-
- 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.
-
- 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.
-
- 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
-
- 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.