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
• 
  • Kashiwaya（Osaka）
  • Hideaki Matsuo
  • My wish is to provide a place where a ‘seed’ can be planted for showcasing Japanese traditional culture.
• 
  • Ren（Tokyo）
  • Atsushi Mishina
  • A resolve arising from standing at the counter. Make food to bring happiness to the customers.
• 
  • 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.
• 
  • Shunsai Yamasaki（Osaka）
  • Hiroshi Yamasaki
  • Sharpening Your Skills in Japanese Cuisine Can Apply to Various Things
• 
  • Musoan（Nara）
  • Shoko Tazaki
  • Opportunity can be seen only by people who hold dreams.
• 
  • Toyonaka Sakurae（Osaka）
  • Kenji Mitsuda
  • An earnest chef-come-researcher who avoids fixed ideas and freely tackles ingredients face on.