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Tsukiji "Sakuragi" (Michelin Guide selected, 2026)
Izuru Sakuragi
Our restaurant's concept could be said to be about how to bring out 'the ingredient's own original aroma.' So, without over-handling the ingredients…
Arakicho "Yotsuya Minemura" (Michelin one star, Japan 2026)
Shohei Minemura
Since I myself am still young, I make a point of communicating with guests so they can talk to me comfortably. I also place great importance on…
Nishiazabu "Kappo Shisei"
Seiji Murata
This relates to where the restaurant's name comes from: I place great importance on treating guests with true sincerity. I've also been thoroughly…
Minami Aoyama "Japanese Cuisine Hakuun" (Michelin two stars, Japan 2026)
Shingo Sakamoto
The restaurant's name comes from the Zen sayings 'Seizan moto fudō' and 'Hakuun ji kyorai'; we likened the green, towering, unmoving mountain to…
Hamamatsu "Seirin"
Atsunari Hasebe
We gather the best ingredients from around Hamamatsu and prepare them in a way that brings out the …
Ginza "Japanese Cuisine Juko" (formerly Michelin one star, Tokyo 2021)
Toshitaka Nakano
When it comes to the cooking, I'm particular about everything -- always choosing ingredients with my own eyes, for one. We only offer set-course…
Tokyo Kappo Terunari
Perhaps because we serve dishes that skillfully fuse Japanese cuisine with French cooking, we're complimented on being easy to use when entertaining…
Hamamatsu "Seirin"
Atsunari Hasebe
Chef Atsunari Hasebe is a chef who has dedicated himself to the ingredients of Shizuoka.
Kagurazaka Marutomi (Michelin Guide selected, Japan 2026)
Kenichi Onodera
Having previously experienced course menus, à la carte, and lunch service, I now run the restaurant with only an omakase course. Our location in…
Nihonbashi Oikawa
Tomoomi Oikawa
The first master chef I trained under was a master of Kyoto cuisine, and naturally I became interested in Kyoto cuisine, which brings me to where I…
Nishiazabu "Gouryu Kubo" (formerly Michelin two stars)
Takeshi Kubo
I don't spare the time it takes to travel and meet producers in person. Whenever an ingredient catches my interest, I contact the producer right…
Nihon ryori Ensui
Ryosuke Ito
Upon graduating from culinary school, Chef Ito spent two and a half years serving as front-of-house…
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~Pioneers~ These chefs are creating the future of Japanese cuisine by fusing tradition and innovation while also strongly influencing and leading the culinary world. They continuously exceed the expectations of their guests by creating a special dining experience by taking the utmost care in every dining aspect such as tableware, table setting, atmosphere, the personality of the chef, and preparing exceptional cuisine fit for food connoisseurs. For this project, the AAJ (The Association for the Advancement of the Japanese Culinary Art) has selected top pioneers from its network and have especially invited them to share their culinary concepts, menus, and recipes. We hope that this page will show a glimpse of the thoughts of these pioneers to help inspire chefs around the world striving to reach new heights and spark their creativity.