Michelin three stars

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  • Masa（New York）
  • Masayoshi Takayama
  • Know yourself and put yourself to good use
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  • L’ASSIETTE CHAMPENOISE（France）
  • Arnaud Lallement
  • A three Michelin-starred chef at his beloved region, Champagne, presents how restaurants should be with maintaining his family-owned and operated restaurant.
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  • Ultraviolet by Paul Pairet（Shanghai）
  • Paul Pairet
  • Professional cooking is like a love story
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  • Hyotei（Kyoto）
  • Yoshihiro Takahashi

  • To pass down the cultures that have been continued by our ancestors, I would like to create an environment where Japanese people can communicate the attractiveness of Japanese cuisine.
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  • 8½ Otto e Mezzo BOMBANA（Hong Kong）
  • Umberto Bombana
  • Cooking should be something happy. When I make wonderful food, it makes me happy and I can make people happy.