Kyo-Ryori

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  • Kyoryori Honke Tankuma（Kyoto）
  • Junichi Kurisu
  • You can never reproduce a dish again even if you follow the same recipe. There is always a taste of professionalism.
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  • Mitsuya（Osaka）
  • Tomonori Matsumura
  • A unique decision to train for 3 years at France in order to widen the perspective of Japanese food. A chef of principles, who overcame great challenges.
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  • Gion Sasaki（Kyoto）
  • Hiroshi Sasaki
  • An adventurous spirit and a passing down of skills to the next generation: this is what traditional Kyoto cuisine needs today.
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  • Kyo-ryori Takagi（Hyogo）
  • Kazuo Takagi
  • Money and praise are just the end result. Do not make them the goal.
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  • Jikishinbo Saiki（Kyoto）
  • Mitsuru Saiki
  • To visualize the taste you’re looking for, you must first learn about dishes in the same level.
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  • Oimatsu Kitagawa（Osaka）
  • Toru Kitagawa
  • ‘I have no luck’ is just an excuse. Overcoming the adversity of being a chef who can’t grip a knife, the kyo-kaiseki chef who sought and grabbed his opportunities.
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  • Ryozanpaku（Kyoto）
  • Ken'ichi Hashimoto
  • An unusual chef who got his MBA at Kyoto University at age 60. Bringing soothing nourishment to people everywhere. Even if that person has little life left to live…