~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.

In this section, we invite ingenious Michelin-starred chefs to develop one-of-a-kind and versatile recipes using products from YAMASA, the time-honored company inspiring culinary professionals. Don't miss it and put your own spin on these recipes .

Breakfast options

今回は、生活者のライフスタイルの変化に伴い、ニーズの多様化が進む朝食をテーマに、「集客できる朝食」「オペレーションを意識した朝のメニュー」を探究いただきました。四者四様のアプローチをご覧ください。

Bear meat

Bear meat is considered the best meat caught in the mountains. You may imagine it has a strong smell, but its quality depends on the living environment, season, and how it is processed after hunting. High-quality meat has no smell and has an incomparable sweetness from the fat and meaty texture.

Grilled duck

Based on the concept of "making all dishes by hand," we are presenting the series "The work we want to share - Osechi cuisine edition." In the third installment, we will introduce Kamo Nanban Yaki. The maker is Master Naoto Suzuki (Tokyo Kaikan, January 2009).

How to make hard water softer

White asparagus