Profile:
When Yamauchi was 15 years old, he started working at a fish market and started working as a wholesaler at a restaurant. And he had worked for a sushi restaurant working as an independent traveling sushi chef.
At the age 24, he produced Daikanyama Sushi Masa and also has served an exclusive VIP dinning for 100-person.

Profile:
After 5 years at Nakagawa (sushi restaurant) at Futako Tamagawa Sushiya from the age of 18, and 3 years at a Michelin Bib Gourmand restaurant Ichiju Gosai (Japanese cuisine) in Shin-Yurigaoka, he started traveling sushi at the age of 26. Starting from August 2022, he will serve as the head chef of Sushi Masa in Daikanyama.

Profile:
Starting from the restaurant [Wagi] in Namba, Osaka, concurrently serving in the Japanese cuisine and wedding departments at the Tokyo Oriental Hotel. After that, he studied at Hakone's historical restaurant "Hakone Retreat" (former Tawara Sekkaku). Chef Fujii specializes in creative traditional kaiseki cuisine that skillfully combines tradition and modern sensibilities, and currently he is the top chef at "Ginza Ugai".

Profile:
Starting at Sicilia, a long-established Italian restaurant in Tokyo, he worked at The Windsor Hotel Toya as a subordinate of former executive chef Go Iijima of The Windsor Hotel Toya, who was the culinary advisor for LUX TOYA. Training at the main dining "Gilligan's Island". Currently, he is the chef of LUX TOYA a French-style catering service based in Toya, Hokkaido, run by chefs from 5-star hotels.
He is well-versed in Hokkaido's ingredients and continues to explore cooking methods that bring out the best in the ingredients.