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Kyo-Ryori

  • Kyoryori Honke Tankuma Junichi Kurisu
    • 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.
  • Mitsuya Tomonori Matsumura
    • 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.
  • Gion Sasaki Hiroshi Sasaki
    • 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.
  • Kyo-ryori Takagi Kazuo Takagi
    • Kyo-ryori Takagi(Hyogo)
    • Kazuo Takagi
    • Money and praise are just the end result. Do not make them the goal.
  • Jikishinbo Saiki Mitsuru Saiki
    • Jikishinbo Saiki(Kyoto)
    • Mitsuru Saiki
    • To visualize the taste you’re looking for, you must first learn about dishes in the same level.
  • Oimatsu Kitagawa Toru Kitagawa
    • 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.
  • Ryozanpaku Ken'ichi Hashimoto
    • 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…

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