Kappo
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- Ichiju Nisai Ueno(Osaka)
- Norio Ueno
- From the platform to the counter. Training method of talented chief that has been educating top chefs.
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- Kogetsu(Tokyo)
- Shigeyuki Sato
- Bringing guests the flavors that they know and love while carrying on the previous generation’s ideals
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- Kashiwaya(Osaka)
- Hideaki Matsuo
- My wish is to provide a place where a ‘seed’ can be planted for showcasing Japanese traditional culture.
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- Ren(Tokyo)
- Atsushi Mishina
- A resolve arising from standing at the counter. Make food to bring happiness to the customers.
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- Utsubohonmachi Gaku(Osaka)
- Gaku Imagawa
- Having left university partway through, Imagawa was on the edge, before diving into the world of cooking
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- Nishiazabu Kikuchi(Tokyo)
- Takashi Kikuchi
- There is no freedom for those who cannot take responsibility. The real of managing a restaurant named after yourself.
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- Shunsai Yamasaki(Osaka)
- Hiroshi Yamasaki
- Sharpening Your Skills in Japanese Cuisine Can Apply to Various Things
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- Musoan(Nara)
- Shoko Tazaki
- Opportunity can be seen only by people who hold dreams.
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- Toyonaka Sakurae(Osaka)
- Kenji Mitsuda
- An earnest chef-come-researcher who avoids fixed ideas and freely tackles ingredients face on.