The head chef of a five-star hotel is on the list of "Contemporary Master Craftsmen" awarded by the Ministry of Health, Labor and Welfare to those who are the foremost experts in their field and outstanding craftsmen in Japan. Chef Inoue Akihiko of " Kasenkyo Izutuya " in Yumura Onsen , Hyogo Prefecture, is a contemporary master craftsman who also bears the important responsibility of being a "Japanese cuisine instructor," of which there are only a few in Japan. He is also known for having competed against Chinese Iron Chef Chen Kenichi on the TV show "Iron Chef." Chef Inoue has also received the "Yellow Ribbon Medal," which is awarded to those who work diligently in agriculture, commerce, industry, and other fields and who have exemplary skills and achievements.

Chef Inoue has been a pioneer in overturning the notion that chefs work "behind the scenes" and do not appear in front of customers, and has been working to be in front of customers. He was also ahead of the times in the open kitchen, where the food is prepared right in front of the customers, which is now commonplace. One of the most popular dishes at Izutuya is "cooking in front of the table." Even today, the head chef cooks egg dishes in front of the customers himself. As he says, "It's nice to be outside so I can see the customers' reactions live," he values ​​the connections between people and makes for an enjoyable mealtime with his playful cooking and interaction.

The head chefs of two sister hotels, Koubaitei and Konpira Onsen village Kotohira Grand Hotel Sakura no Sho, have also received the prestigious "Contemporary Master Craftsman" and "Yellow Ribbon Medal" awards. Koubaitei's head chef, Kazufumi Takeda, has been highly praised in various fields for spreading the delicacy and excellence of Japanese cuisine to the world as a "Goodwill Ambassador for the Promotion of Japanese Cuisine" appointed by the Minister of Agriculture, Forestry and Fisheries, including at Japanese cuisine PR events at the Consulate of Japan in Edinburgh in 2013 and the Embassy of Japan in El Salvador in 2014. Koubaitei's predecessor was Kappo Maruchu, which was famous for its dishes that made full use of ingredients from the Seto Inland Sea. Kappo Dining Maruchu, which recreates the atmosphere of that time, is an auberge built of wood with beams from 300 years ago. In a dining space that evokes the past, Chef Takeda creates a variety of dishes that incorporate traditional techniques with a sense of realism. The specialties, "Sankaihoraku Yaki" and "Shoyu Tofu Nabe" are truly delicious. Sakura no Sho chef, Yamaguchi Kazutaka, creates not only traditional kaiseki cuisine using seasonal ingredients, but also new kaiseki cuisine incorporating Chinese and Western elements. At the panoramic restaurant "Hanamise Chubo Ikiri," which is modeled after the world of kabuki, you can enjoy the food with the same live feeling as a kabuki actor, and it is sure to please.

Although it is commonly known as "Disciple," its official name is "Disciple d'Auguste Escoffier." According to the Japan Escoffier Society, "A disciple is a student of Auguste Escoffier, who is known for his contributions to the popularization and innovation of traditional French cuisine through restaurant management, dish creation, and the writing of recipe collections. It is a qualification that carries greater responsibility and honor than that of regular members of the Japan Escoffier Society." One of the attractions of this five-star inn is being able to enjoy the exquisite cuisine prepared by this "disciple."

The Tendo Hotel in Tendo Onsen , Yamagata Prefecture, is popular for its eclectic banquet cuisine, a collaboration between chef Takeda Shintaro of Japanese cuisine, chef Ninohe Tadashi of Western cuisine Disciple, and chef Urushiyama Tomoaki of Chinese cuisine. As the largest hotel in the Tendo area, the cuisine, created using rich ingredients grown in the Yamagata climate, is highly praised by tourists and corporate groups alike. Chef Ninohe commented, "Based on the essence of Auguste Escoffier, we create dishes that respect the traditions of French cuisine, while at the same time, we strive to create dishes that are suited to modern times. In particular, when serving a dish of banquet cuisine, we place great importance on harmony with Japanese cuisine."

Among the five-star inns, Chef Koike Tomohiro of the Fujiya Hotel in Miyanoshita Onsen , Kanagawa Prefecture, Chef Miyashita Takaaki of the Hotel Kaneyamaen in Fujisan Onsen Onsen, Yamanashi Prefecture, and Executive Chef Tokushige Shinichiro of the SHIROYAMA HOTEL Kagoshima in Shiroyama, Kagoshima Prefecture, are also famous chefs who hold the prestigious title of "Disciple."