DREAM DUSK
Vol.3

Sushi restaurant Hisada Store owner. Born in Tokyo in 1970.
After graduating from high school, he entered a skewer cooking school and majored in Italian.
It opened in Akatsuki City, Okayama Prefecture in 1994 after moving to Okayama with her parents.
After the ear surgery at the age of 28 years, I changed to a style to put out the eyebrows at your discretion. It has become a popular store that attracts customers from across the country by practicing thorough "local production for local consumption".
We are open only for 3 days a week on Friday, Saturday and Sunday, and live in Fukuoka for the remaining 4 days a week.

Naoyuki Honda's "pros and cons = originality" article Nadeyuki was also the one that became a store and the one that opened a store in Okayama.

Born in Hiroshima City, Hiroshima Prefecture in 1984
Worked for "Mona Lisa", "Komoto Azabu", "Ruse", "Ratlier de Joel Robuchon" and "Cantesance"
Appointed as chef Margot et Batcharé in 2014
2015 "RED U35" Gold Egg Election (finalist)
2017 World Gastronomy Association
Selected as "Japanese chef" for the first time as a Japanese cook

August 1980 Born in Imari City, Saga Prefecture.
I was fascinated by the chef Hiroyuki Sakai, who was active on "Cooking Iron Man", who I saw on TV when I was young, and I want to be in the cooking world.
After graduating from Nakamura Cookery College in Fukuoka City, he studied the basics of French cuisine for three years at “La Pirate Le Piratto” for three years at “La Rochelle La Rochelle” (Shibuya, Tokyo) by chef Hiroyuki Sakai.
In 2007, we will travel around the world while cooking locally with cooking tools in Asia, the Middle East, Africa, America, etc., in order to broaden our horizons with a wider perspective than staying in French cuisine.
We received an offer from the field triggered by participating in the 2009 Singapore cooking contest, and opened “Hiroki 88 @ Infusion” and won the “Best New Concept Award 2010”.
Opened Restaurant Sola with Youlin Ly in 2010, won 1 Michelin star in 1 year and 3 months from opening, then made a grand prix in 2014 at RED U-35, Japan's largest cookbook competition I won.
He also serves JAL's First Business Class in-flight meals, and oversees the MIFUNE NEW YORK menu.

Born in 1969 in Kumamoto Prefecture.
The owner DJ of Aoyama fai, a club that swept the late 1990s.
The Japanese first place in the chart of Cafe Del Mar of Ibiza, Spain, won first place, and it is recorded in over 50 titles of lounges and resorts.
Total sales surpassed 2 million copies, but suddenly entered the world of food and drink in 2007 and opened “Yorokunoku” in Minami Aoyama.
Dish's REMIX sense of cuisine changes the concept of grilled meat and now it has become a standard not only in Japan but also around the world, such as how to eat silken and egg yolk wrapped in bite rice, the style etc baked by the staff in the course It is the origin of the spider.
Gold award at the 2018 Eat Log Awards. Ranked 17th in the 2017 OAD Asia Ranking.
2017 "蕃 YORONIKU" opened

Honda's "Pros and Cons = Originality" article
Because I did not know the eating and drinking industry, I changed the concept of grilled meat.

In 2009, he joined Minami Aoyama "florilege Flo Rériege" (1 Michelin star) from the opening and later became a sous chef.
November 2014 "été Ethe" opened.
It is difficult to obtain the original sweets "Fleurs d'été Fleur de Ethe" which is sold due to a reservation rush. Currently we can not accept reservations.
【magazine】
marisol Tokyo Calendar 25ans Dancyu Women's Picture Magazine ELLE japon T Japan Hanako VOGUE GOETHE AERA STYLE MAGAZINE Hitsara Cooking Kingdom Liches modern living METRO MIN. Vif BRUTUS vogue Taiwan ELLE Taiwan.
【TV set】
Nikkei adult off "adult senior souvenir"
SmaSTATION !! "The artisan of food that Japan boasts" 9
The law counseling office that can be lined up "The 9th My Matches No. 1 Grand Prix !!" victory

Born on July 18, 1983.
Aim to be a bike racer from high school graduation. After graduating from the cook school
Joined Tokyo Restaurant Hiramatsu as a cook. "The person who eats and drinks who can not cook the most in his life turns himself into service".
Became a sommelier, and become a sommelier of Bordeaux, France 2 stars "Cordian Barge".
After returning to Japan, he worked in the three-star restaurant “Quintessense” in Shirokanedai, and opened “TIRPSE” at the same location as the restaurant was moved.
The world's fastest Michelin 1 star.
Currently, while serving at the store, he works with the direction of events and "co-creation" with creators involved in food.