Staff

1994年兵庫県・三木市生まれ。地元の旅館や割烹、居酒屋勤務を経て、2023年入社。手打ちの蕎麦がスペシャリテ。元プロボクサー（得意技は右アッパー）。

Born in Miki City, Hyogo Prefecture, in 1994. After gaining experience at local traditional inns, kappo restaurants, and izakayas, he joined the company in 2023. His specialty is handmade soba noodles. He is also a former professional boxer whose signature punch is the right uppercut.

2001年京都生まれ。京都各地で和食店を営む「燕楽」を実家に持つ髙橋。「家業を継ぎたい」という強い想いのもと、市場で働きながら調理師学校の夜間部に通い昼夜腕を磨きました。

Ayumu was born in Kyoto in 2001. His mother is a former geiko, and his father runs an izakaya called "Enraku" in Kyoto. Hoping to take over the family business one day, he attended culinary school at night and also worked at a fish market in the mornings to hone his skills.

担当期間: 2026年3月〜6月
March - June 2026

1988年岡山県生まれ。岡山の割烹店などでしっかりと料理人としてのキャリアを積んできた。細やかな包丁仕事など、和食の力量が感じられる料理はもちろん、お酒とのペアリングなどにも力を入れる。

Born in Okayama Prefecture in 1988, he has built a solid career as a chef at Kappo restaurants in Okayama. In addition to dishes that demonstrate his skill in Japanese cuisine, such as delicate knife work, he also focuses on pairings with alcohol.

担当期間: 2026年7月〜9月
July - September 2026

2000年奈良生まれ。老舗料亭「瓢亭」で7年のキャリアを積み、近年中には地元・奈良で独立したいと明確な目標を掲げる山本。「奈良に来ていただく『きっかけ』になるような店にしたい」と、奈良について探究を深めています。

Born in Nara in 2000, Chef Yamamoto spent seven years honing his craft at the renowned traditional restaurant Hyotei. Driven by a clear goal to open his own independent restaurant in his hometown in the near future, he continues to immerse himself in the culture and culinary heritage of Nara, aspiring to create a dining destination that inspires people to visit the region.

担当期間: 2026年10月〜12月
October - December 2026

2003年福井生まれ。啓新高等学校調理師科卒業後、あわら温泉 グランディア芳泉で4年間調理に携わる。その後、天谷調理製菓専門学校で製菓を学び、在学中に福井県日本調理技能士会による「第26回日本料理創作技術コンクール」（令和7年9月）で2位、「全日本学生マカロンコンクール」（令和7年11月）で全国1位の成績を残す。

Born in Fukui in 2003. After graduating from the Culinary Arts Course at Keishin High School, he worked as a chef for four years at Grandia Housen in Awara Onsen. He then went on to study pastry making at Amatani Culinary & Pastry College. During his studies, he earned second place in the 26th Japanese Cuisine Creative Technique Competition hosted by the Fukui Japanese Culinary Skills Association (September 2025) and won first place nationwide in the All Japan Student Macaron Competition (November 2025).

担当期間: 2026年7月〜9月
January - March 2027