A Premium Dinner Created by Japan's Top Chefs and Pâtissiers

Tomoyuki Ishii joined 'Hiramatsu Inc.' in 2008, a Michelin-starred company. After working at Michelin-starred venues like 'Argento ASO,' 'Iconic,' and 'Restaurant Hiramatsu Kodaiji,' he became the sous-chef at 'Argento.' In 2020, he placed second at the Taittinger International Culinary Competition. In January 2023, representing Japan at the Bocuse d'Or in Lyon, France (the 'Culinary Olympics'), he received a special award.
He is recognized as one of the most creative and ambitious chefs in the Hiramatsu Group. This winter, he will take on the role of overseeing a new restaurant concept.

Ryuya Kainuma joined 'Hiramatsu Inc.' in 2014. He honed his skills at 'Sens & Saveurs' in Tokyo, a restaurant known for the refined 'Pourcel Cuisine' by Jacques & Laurent Pourcel, and became sous-chef in 2021. After supporting Chef Ishii at the 2023 Bocuse d'Or competition, he was inspired to compete himself. His dedication paid off, earning him a spot as Japan's representative for the 2025 Bocuse d'Or final.He’s now recognized as one of the most promising young chefs in the industry.

Takahiro Komai joined 'Henri Charpentier' (now 'Suzette Holdings') in 1995. In 2005, he spent two years training in France with Christophe Felder. He held various roles, including chef at 'Ashiya Maison Henri Charpentier,' before becoming CTO in 2023, where he oversees product development and quality assurance while advising as a special consultant. He won silver at the 2017 Coupe du Monde de la Pâtisserie and led Japan’s team to gold in 2023. He has also received numerous other accolades.

Hideki Takayama trained for eight years at 'Chez Inno' in Tokyo’s Kyobashi area before spending four years in France to refine his skills. Upon returning in 2007, he became the head chef at 'Maison de Gill Ashiya.' He placed 5th in the 2015 Bocuse d'Or and 7th in 2019, and he is the only Asian chef to have won the Bocuse d'Or Asia-Pacific twice (2014 and 2018). The Bocuse d'Or International Culinary Competition is often referred to as the "Olympics of Cooking." In 2022, his Taiwan restaurant, 'PARIS 1930 DE HIDEKI TAKAYAMA,' earned a Michelin star. He is expanding his reach across various fields, including restaurants, ANA in-flight meals, and food for elderly care. In October 2022, he opened his own restaurant, "Entre Nous," in Sannomiya, Kobe, where he is introducing a new culinary vision from Kobe.

Sho Maeda trained for about nine years at 'Sakurada,' a renowned Japanese restaurant nestled in an alley of Kyoto’s business district, Shijo Karasuma. The restaurant was highly regarded by gourmets for its meticulous craftsmanship and warm hospitality. During his time there, Maeda mastered the essence of Japanese cuisine, deeply rooted in history and culture. After 'Sakurada' closed its doors in early 2015, ending its 27-year legacy, Maeda carried on its spirit and flavors by opening his own Japanese restaurant, 'Koku,' in the fall of the same year. Listed in the 2024 Michelin Guide Japan with one star, 'Koku' preserves the DNA of the iconic 'Sakurada. To maintain the craftsmanship from 'Sakurada' he learned from his mentor, he limits seating to a counter and one private room, and the restaurant operates on a reservation-only basis, staying true to the spirit and values of 'Sakurada

Mirai Nishiyama joined 'Henri Charpentier' (now 'Suzette Holdings') in 2008. By 2012, she became the chef at 'Nishinomiya Harbor Studio 43,' winning first place in the Marzipan category at the West Japan Pastry Contest and a gold medal at the Japan Cake Show. She continued to earn accolades, including a gold medal in the Chocolate Pastry category in 2013. In 2019, as Japan’s first female team captain, she led the team to a silver medal at the Coupe du Monde de la Pâtisserie. She plans to open her own shop, "Belle idée pÂtisserie!" in Kyoto next spring, with the concept of "bringing beautiful ideas to create moments of happiness and little surprises for customers."