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Postbiotics replenish your body with the power of gut microbes to give you the wellness you deserve.

25/10/2022

Gastronomy with HYA at "Naruya" in Kyoto.

Ryota Ueshima is the owner chef of the Michelin star Japanese cuisine restaurant "Naruya" in Kyoto, Japan.
Kyoto gourmets are fascinated by the special technique of bringing out the goodness in ingredients.

Mr. Ueshima trained at the long-established Japanese cuisine restaurants “Hyotei” and “Wakuden” in Kyoto, and he was one of chefs of the Michelin star vegan restaurant "Kajitsu" in Manhattan.

Enjoy the high quality Japanese cuisine with the postbiotic supplement HYA™-50.

28/09/2022

Gastronomy with HYA at “En” in Kyoto.
Milt and truffle soup is exquisite !!
Yosh*to Tanaka, the owner and chef of “En”, Michelin Bib-gourmand Japanese cuisine restaurant in Kyoto.
Mr. Tanaka trained at the long-established Japanese cuisine restaurants “Wakuden”, and he was one of chefs of the Michelin star vegan restaurant "Kajitsu" in Manhattan.
The chef's sensibility resides in his ingenious menu.
You can enjoy a la carte dishes at will.

Enjoy the high quality Japanese cuisine with the postbiotic supplement HYA™-50.

28/09/2022

Gastronomy with HYA at “Ryoriya Stephan Pantel” in Kyoto.
Stephane Pantel, the owner and chef of "Ryoriya Stephan Pantel" in Kyoto, has trained at many Michelin-starred restaurants such as "Grand Véfour" in Paris, as well as "Gerard Fauchet" and "Jacques Canna".
He has created a one-of-a-kind French cuisine that connects France and Japan.
A dish that combines foie gras and Narazuke (japanese Pickles) has become the restaurant's specialty, and its innovative approach has captivated not only Kyoto's gourmets but also gourmets around the world.

Enjoy the fusion French cuisine with the postbiotic supplement HYA™-50.

28/09/2022

Gastronomy with HYA at “acá” in Tokyo.
Tetsuo Azuma, the owner and chef of Michelin star restaurant “acá” in Tokyo, who trained at “Mirador de Ulia” in San Sebastian, Spain
Using selected ingredients from Japan, the creative modern Spanish is so sophisticated that it overturns the concept of Spanish cuisine.
This Spanish restaurant is currently attracting the most attention from discerning Tokyo gourmet lovers.

Enjoy the modern Spanish cuisine with the postbiotic supplement HYA™-50.

acá
https://www.instagram.com/aca_kyoto_tokyo/

28/09/2022

Gastronomy with HYA at “Kappo Sakamoto” in Kyoto.
Ryuta Sakamoto is the owner and chef of the famous Japanese restaurant "Kappo Sakamoto" in Gion, where is a location with a taste of Kyoto.
It is a famous authentic restaurant that many celebrities from all over the world visit for its classical sharp Japanese cuisine.

Enjoy the highly classical Japanese cuisine with the postbiotic supplement HYA™-50.

Kappo Sakamoto
http://www.gion-sakamoto.com/en/index.html

28/09/2022

Shinichiro Takagi is the owner chef of the two-star Michelin restaurant "Zeniya" in Kanazawa Japan, and in recent years has captivated gourmets around the world as the executive chef of the Japanese restaurant "Takaan" in Aman Kyoto.
He is also focusing on the popularization and development of Japanese cuisine, such as holding collaborative events at hotels and restaurants around the world.
Zeniya is also a member of Relais & Chateaux, and gourmets not only from Japan but from all over the world travel to Kanazawa in search of Mr. Takagi's cuisine, and enjoy the ever-evolving Japanese cuisine.

Enjoy the highly personalized Japanese cuisine with the postbiotic supplement HYA™-50.

Zeniya
https://zeniya.co.jp/

28/09/2022

Postbiotics for a woman or a man.

https://www.cumec.shop/en/

28/09/2022

The amazing Michelin star French restaurant in Osaka, Japan "La Becasse".
The owner-chef, Yoshinori Shibuya, learned the essence of French cuisine from renowned chefs such as Paul Bocuse, Joël Robuchon, and Alain Chapelle.
Mr. Shibuya is a member of Relais & Châteaux and the most prestigious "LES GRANDES TABLES DU MONDE", and in Japan, "La Vécasse" and "Hotel de Mikuni" were able to join both. only. After the success of the Grand Maison, all six tables are now chef's tables, where each dish tailored to the customer is delivered like an improvised performance, surprising and fascinated gourmets.

Enjoy the awesome new-classical French cuisine with the postbiotic supplement HYA™-50.

La Becasse
https://www.instagram.com/labecasse1961/

28/09/2022

Shoko Hirase is the chef pâtissier of the Michelin-starred restaurant “Laube” in Higashi-Azabu, Tokyo, and has also won the Gault & Millau Best Pâtissier Award.
Numerous gateaus created from a delicate sensibility impress many gourmets who visit the restaurant.
In recent years she has developed her own brand, Her Laboratoire L'aube SHOKO HIRASE, in Kanazawa. I am captivated by sweets lovers in Kanazawa.

Enjoy the beautiful gateau with the postbiotic supplement HYA™-50.

Restaurant L'aube
https://www.restaurant-laube-en.com/

28/09/2022

Masaki Kubo is the owner and chef of Bistro Bon Morceau in Kyoto.
He is the only Japanese chef who has received the “5A” label certification issued by French AAAAA = Association Amicale des Amateurs d’Andouillette Authentique.
Even real French gourmets come all the way to eat Mr. Kubo's Andouillette.

Enjoy the supreme andouillette with the post-biotic supplement HYA™-50.

Bistro Bon Morceau
https://www.instagram.com/aux_bons.morceaux123/

28/09/2022

Yusuke Yoshikai is the owner chef pâtissier of “au fil du jour” located in a quiet residential area of Fukuoka City.
He is the first disciple of Mr. Laurent Jeannin, the 3-star chef pâtissier of "Hôtelle Bristol Paris", which was given the highest rating among Pallas Hotels.

The delicate and beautiful gateau Mr. Yoshikai makes attract gourmets all over Japan.

Enjoy the beautiful gateau with the postbiotic supplement HYA™-50.

Pâtisserie au fil du jour
https://www.instagram.com/au_fil_du_jour/

28/09/2022

Noboru Arai is the owner and chef of the two-star Michelin Restaurant Hommage in Asakusa, Tokyo.

Ingredients are not limited to Japan and France, but incorporate elements from each country to deepen the impression.
Always adding newness and sophistication to express the joy of food.

Mayuka Arai, Madam, was the first in Japan to receive a Michelin service award.

Enjoy the highly personalized French cuisine with the postbiotic supplement HYA™-50.

Restaurant Hommage
http://www.hommage-arai.com/en/index.html

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