Hiromi Akabori, 6th Headmaster of Akabori Culinary Academy
Kumiko Asaoka, Owner Chef of "épices GINZA" / Representative of Spice Studio
He has been actively promoting spices through food consulting, seminars, magazines, TV appearances, supervision, etc. Under the theme of "The Art of Blending Aroma and Taste," he opened "Chef's Table" in July 2016 and "Epice Ginza," a confectionary production and sales company, in October 2016.
Yuji Tateno, Culinary Advisor, Ginza Rokusan-tei
IN 1983, HE ENTERED THE CULINARY WORLD AS AN APPRENTICE OF ROKUSABURO DOJO, KNOWN AS THE FIRST JAPANESE IRON CHEF OF "IRON CHEF." IN 1997, HE BECAME THE HEAD CHEF OF "POISSON ROKUSABURO" BEFORE BECOMING INDEPENDENT IN 2008. HE OPENED "MICHIBA JAPANESE VERTENO" AND SERVED AS THE OWNER AND CHEF. CURRENTLY, HE SERVES AS A CULINARY ADVISOR FOR "GINZA ROKUSAN-TEI" AND IS ALSO ACTIVELY INVOLVED IN SEMINARS AND COOKING CLASSES AT ELEMENTARY SCHOOLS. HE SPECIALIZES IN KAISEKI CUISINE, SUPPON AND FUGU (BLOWFISH) DISHES, AND HAS ATTRACTED MUCH ATTENTION FOR HIS EXCELLENT SKILLS. MEDIA: SUPERVISOR OF "OSEN" ON NIPPON TELEVISION NETWORK CORPORATION, COMMERCIAL FOR EBARA FOODS, ETC.
Graduated from Women's Nutrition Junior College. She is now 85 years old. She is active in many fields, including childcare counseling at elementary schools and nursery schools, school lunch ⻝ cookery teacher workshops, magazines, and radio.
Jun Igawa, Korean Culinary Researcher
GRADUATED FROM AKABORI CULINARY ACADEMY AND FOOD COORDINATOR CLASS IN 1998. LECTURED KOREAN CUISINE AT HACHIOJI SAITAMA-YA. IN ADDITION, SHE HOLDS CLASSES ON USING ORGANIC VEGETABLES AND KOREAN CUISINE IN VARIOUS FIELDS. SHE ALSO WORKS AS A COORDINATOR FOR A COMMERCIAL FOR A FOOD COMPANY.
Kiyomi Higashi, Director, Infinita Corporation, Dining Space Coordinator
A GRADUATE OF AKABORI CULINARY ACADEMY'S "FOOD COORDINATOR CLASS". SHE HAS BEEN INVOLVED IN A WIDE RANGE OF FOOD-RELATED ACTIVITIES, FROM DAILY DINING TO WEDDING PRODUCTION, CONSULTING FOR HOTELS, RESTAURANTS, AND FOOD-RELATED COMPANIES, AND TRAINING FOR EMPLOYEES OF MAJOR DEPARTMENT STORES. SHE HAS RECEIVED NUMEROUS AWARDS, INCLUDING THE GRAND PRIZE IN THE TABLE COORDINATION CONTEST AT THE TOKYO DOME TABLEWARE FESTIVAL, THE KATEI GAHO GRAND PRIZE FROM SEKAI BUNKA PUBLISHING, AND THE FOOD COORDINATOR CHAMPIONSHIP FROM TV CHAMPION. AUTHOR OF "SHOKU TO KIKI (FOOD AND TABLEWARE): SEASONAL DISHES TO BE PASSED DOWN AND LEFT BEHIND: SERVED ON JAPANESE AND WESTERN TABLEWARE," "GENTLE SHOKUTAKU CO.
Kenji Mizutani President, Tasty's Inc.
In 1987, he established Tastee's, a limited company, and opened fast food stores, izakaya (Japanese style pubs), Japanese style restaurants, international restaurants, ramen restaurants, local restaurants, bars, and other restaurants. Later, he opened his own restaurant production business and became the most highly qualified food coordinator, becoming a board member of the Association. He has produced a number of successful restaurants by developing menus and other aspects of the food business.
Yoshitaka Nishida, Owner Patissier, Conditry Nishikiya
HE IS THE THIRD GENERATION OF "CONDITRY NISHIKIYA," A CAKE SHOP ESTABLISHED IN 1929. AFTER THREE YEARS OF TRAINING IN KOBE AND ONE YEAR IN FRANCE AND SWITZERLAND, HE HAS WON NUMEROUS AWARDS AT CONTESTS IN JAPAN. HE HAS ALSO UNDERTAKEN BIRTHDAY CAKES FOR NUMEROUS OTHER MEDIA AND CELEBRITIES, AS WELL AS DECORATED CAKES FOR FILMING DRAMAS, COMMERCIALS, ETC. MEDIA: "REBOUND" ON NIPPON TELEVISION NETWORK CORPORATION, "REIJO TANTEI JOZUKA JADE," AND OTHERS.
Yoshiko Shibamoto Journalist
He has been editing magazines for 42 years, mainly lifestyle information magazines, and has served as magazine editor-in-chief for a total of four magazines: the childcare magazine "Hiyoko Club", the maternity magazine "Tamago Club" (Benesse), the women's magazine for 40s "My40's" (Shufunotomo), and the senior magazine "Mainichi ga Hakken" (Kadokawa Magazines). 2010 He has been running an editorial production company, writing serials and articles for magazines, and teaching "Japanese Literacy" as a part-time lecturer at Toyo University, Faculty of Science and Technology.
Takanari Takagi, Culinary Photographer
Studied under Yoshikatsu Saeki and has over 30 years of experience as a food photographer. He has been in charge of food photography for magazines and catalogs. He also worked as a photographer for "Today's Cooking.
Shin Hasegawa Western Chef/Private Chef
After working at "The Ritz-Carlton Osaka" and "Crioso", he opened the counter-only Italian restaurant "golosita." in Ebisu, Tokyo in 2014. He has been the owner-chef for about 7 years, and from 2021, he will open a kitchen and a confectionery studio in Manazuru, where he will sell cheesecakes by mail order and also work as a private chef.
After graduating from university, he joined Ebara Foods in April 2001.
Engaged in a wide range of marketing operations, including sales, corporate planning, PR/IR, advertising, brand management, product planning, and digital marketing.
In July 2021, joined Nitta Gelatin, which manufactures and sells collagen ingredients. While mainly engaged in product planning work, he promoted B2B marketing, including launching an EC for restaurants in July 2022 and acquiring leads for new raw materials.