DREAM DUSK
Vol.2

Born in Tokyo in 1971. I grew up in a sushi shop and decided to become a sushi chef from a young age.
July 2005 "Sushien" opened. After the opening of the store, many years of ancient birds continue, and over the course of five years, they independently develop their own fish ripening method. We used white fish and green fish for several weeks for a few weeks, and expressed the taste, texture, and smell of the fish without using salmon as the neta for several weeks.
Currently, it is a maniac that always stores 20 types of neta in the 8 refrigerators with different cold storage temperatures.
He is a rooted cultural system. While protecting the frame of the storehouse, it's Soryu to play with sake lees. Has attracted attention as a pioneer of ripening salmon.

Obtained 2 stars in "Michelin Guide Tokyo 2013". Earned for 5 consecutive years. Gold award at The Tabelog Award 2017.

The owner of the Japanese restaurant "Sakai".
The chef of Japanese cuisine that gets the most attention from the world.
Relocations from overseas will be almost daily, even after moving the store from Jinbocho to Jingumae in December 2016.

It was ranked 45th in the "Best 50 Restaurants in the World" 2017 announced on April 5, 2017.

Born in Kanagawa Prefecture in 1980.
After college, I studied in Canada. Dinning in French cuisine, in "Beige Alain Ducasse Tokyo",
I worked three and a half years after the launch. After traveling to France, he brushed his arms at the "Alan Ducas o Plaza Athenee" in Paris, and served as a sous chef at the two-star "Elaine Daurose".
Then, after having experience in bistros in Paris, countries in the US and other countries, opened "DERSOU (Delsu)" in Paris 12 district in 2014.
The best award at the global cooking event “Omnivore 2015”. Selected as the best restaurant in 2016 by Fooding, the most popular restaurant guide in France.

Born in Kanagawa Prefecture in 1985.
I went to France at the age of 30 after going through two stars in the city, such as French and Italian. "The 50 best restaurants in the world" No.6 "Mirazur" Returned with experience in Paris one star "ES" and returned to "TIRPSE" chef.
Selected from Tokyo as "Discovery series of the 50 best restaurants in the world" 2016.

While exploring the significance of cooking in Japan, we are deepening our ties with producers throughout Japan. This spring, "Scent, smell, longing. Launched L'aromatisane with the concept. We communicate the possibility of aroma through various forms.

Originally from Fukuoka Prefecture in 1974.
At the age of 18 he moved to Tokyo and went to several restaurants after graduating from a vocational school, but he went to the Wagyu road when he worked at a barber shop run by a teacher. After 10 years of training, communicating the feelings of producers will lead to the prosperity of restaurants in the future, becoming independent as a widely engaged consultant.
Produced a doll town "red meat specialty yakiniku nitoto", Kumamoto "charcoal grilled yakiniku ni katsushi", and "tantan noodle noodle".

Since 2015, he has participated in the unit “WAGYUMAFIA” launched by entrepreneurs Horie Takafumi and Wagyu Wang Hisashi Hamada. He oversees cooking at events both in Japan and abroad, and at the same time, he works his own role in membership-based Wagyu Umami "THE WAGYUMAFIA".

Born in 1976 in Sapporo, Hokkaido.
Ginza recan sommelier since 2001. I will visit France again for about 3 years from 2006 and learn about the fields of cultivation and brewing.
After returning to Japan, he became a chef sommelier. June 2013, independent as wine taster / wine director. As he travels around the world, he continues to convey the essence of wine through consultants, lecturers, lectures, writing, etc. based on the latest information.
Not only wine, but also familiar with sake and shochu, combining wine and sake
There is also a reputation for marriage with meals.
He is also a wine adviser for JAL International First and Business Class.