【Ugai】 Ryogo Fujii’s Unwavering Philosophy: Embracing the Finite and Pioneering Japanese Cuisine Through Sensibility

Sommelier-Chef Jumpei Nishi of 【Gion Nishi】: Pursuing the Refined Elegance and Lingering Charm of Kyoto

Japanese Cuisine Woven with Craft and Tradition: The Culinary Philosophy of Yasunori Kitajima at 【Kamakura Kitajima】

Tempura Kuruma, a solitary restaurant nestled in the countryside: the aromas and philosophy pursued by Tomoya Kurumazaki

【Shumokuchou Shimizu】— Experiencing Japanese Culture Through Cuisine, Tableware, and Space by Chef Yousuke Shimizu

Creating Chinese Cuisine with a Focus on Fresh Ingredients and Wok Hei at Ippei Hanten

Yotsuya Kaede-an: Keisuke Yamada, the 5th-generation Owner, Carrying Forward the Timeless Taste and Culinary Tradition.

The Fusion of Nature and History in Nara: A New Culinary Culture Created by Chef Daiki Horita at 【VILLA COMMUNICO】

The Ideal Vision Envisioned by Chef Koudai Sato of 【emer】, Showcasing a Unique World through One-of-a-Kind Cuisine

"Mastering the Deliciousness of 'Moments' and 'The Royal Path' – The Thoughts of Chef Yuuki Sassa, Owner of 【Japanese Cuisine Sassa】

A Special Experience with French Cuisine that Embodies Transparency in Ingredients – Thoughts on Cuisine and Space at 【Yd'or】

The Ideal Restaurant Originating from "Comfort" for Everyone: The Thoughts of Mr. Tsukasa Kitano of 【tens.】