Connecting with Taste - Chef Interviews by Sakai Ichimonji

We visit Chef Tsutomi Hori in Ginza Tokyo and learn his story of working at various companies in the culinary space before expanding and becoming independent. We also discuss how different knives change taste!

Meet Barmaster Ayukawa of Bar 7th in Osaka, Japan. From working in a bar to running their own and then winning cocktail awards, see how this journey ended with a drink and fruit cutting abilities that are one of the best in the nation.

Meet Chef Imagawa of Utsubo-gaku in Osaka, Japan. Learn the challenges of starting in the culinary industry later in life, as well as how to create a restaurant that has had a Michelin star for 10 consecutive years.

Meet Chef Sasaki of La Terasse irisée in Nara, Japan. From moving from a career in engineering to exploring French cuisine, see how this talented chef travelled the world to discover more about the world of cooking.

We return to Head Chef Oguru of Le Pont De Ciel, now in their new location! Discover his challenges of bringing authentic French cuisine to Osaka - and his challenge both for and against tradition.

Meet Chef OnIshi of Onishite in Osaka, Japan. Learn how childhood independence put him on the path of becoming a master chef, and why uses Sakai Ichimonji Knives

Sakai Ichimonji talks to Head Chef Komaji of La Veduta Restaurant about how he entered the industry and why he uses Sakai ichimonji Premium Japanese Kitchen Knives.

Sakai Ichimonji talks to Head Chef Oguru of Le Pond De Ciel Restaurant about how he entered the industry and why he uses Sakai ichimonji Premium Japanese Kitchen Knives.

From band to restaurateur, Sakai Ichimonji meets Head Chef Akihiro Hamaguchi of Macauda Italian Restaurant.

Sakai Ichimonji Mitsuhide Interviews Mr Kiyoyama of Sushi Kaiba in Kitahorie, Osaka. We find out how he got into the industry and why he uses Sakai Ichimonji Mitsuhide Kitchen Knives.

As the culinary industry evolves, chef’s have evolved with it. Their dedication to making high quality food has influenced their passion for the sharpest of knives. Meet Chef Yoshimasa and follow his journey.