Koizumi Koji has opened two Michelin stars restaurant <Kohaku (虎白)> in 2008. At the end of 2015, he has become ‘Three-star Michelin stars chef’ at the age of 36. It means that he has become the youngest Three-star Michelin chef in Japan. Koizumi could build up his experience by trial and error. He tried to find ‘the UMAMI’ which is the natural taste from top-quality food. As a result, he could manage ‘the UMAMI’ and then, he has been captivating the taste buds of customers. While he has succeeded to the Japanese culinary tradition, he has promote his creative cuisine by mixing the Japanese cuisine and other cultures’ cuisine. His efforts has consequently created entirely new cuisine. Koizumi always believe that Japanese food have to be made up of the essence of Japanese culture. So he feels proud to introduce ‘the taste of Japan’ to customers.