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Kappo

  • Ichiju Nisai Ueno Norio Ueno
    • Ichiju Nisai Ueno(Osaka)
    • Norio Ueno
    • From the platform to the counter. Training method of talented chief that has been educating top chefs.
  • Kogetsu Shigeyuki Sato
    • Kogetsu(Tokyo)
    • Shigeyuki Sato
    • Bringing guests the flavors that they know and love while carrying on the previous generation’s ideals
  • Kashiwaya Hideaki Matsuo
    • Kashiwaya(Osaka)
    • Hideaki Matsuo
    • My wish is to provide a place where a ‘seed’ can be planted for showcasing Japanese traditional culture.
  • Ren Atsushi Mishina
    • Ren(Tokyo)
    • Atsushi Mishina
    • A resolve arising from standing at the counter. Make food to bring happiness to the customers.
  • Utsubohonmachi Gaku Gaku Imagawa
    • Utsubohonmachi Gaku(Osaka)
    • Gaku Imagawa
    • Having left university partway through, Imagawa was on the edge, before diving into the world of cooking
  • Nishiazabu Kikuchi Takashi Kikuchi
    • 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 Hiroshi Yamasaki
    • Shunsai Yamasaki(Osaka)
    • Hiroshi Yamasaki
    • Sharpening Your Skills in Japanese Cuisine Can Apply to Various Things
  • Musoan Shoko Tazaki
    • Musoan(Nara)
    • Shoko Tazaki
    • Opportunity can be seen only by people who hold dreams.
  • Toyonaka Sakurae Kenji Mitsuda
    • Toyonaka Sakurae(Osaka)
    • Kenji Mitsuda
    • An earnest chef-come-researcher who avoids fixed ideas and freely tackles ingredients face on.

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  • 2021.07.15 Service Termination Notice
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