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…