121 - 140 of 1628 chefs
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Matsusakagyu WHAT'S Kyoto Muromachi Branch
松阪牛 WHAT’S 京都室町店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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石原 彰大Akihiro Ishihara
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Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.
Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.
石原 彰大Akihiro Ishihara
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WAGYU sommelier
WAGYU sommelier 〜和牛ソムリエ〜
- Nishiki-sanchome, Aichi
- French,Italian/French / General / French / Steak
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倉知 広行Hiroyuki Kurachi
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Mr. Kurachi became a chef to create dishes that would impress people.
He was born in 1981 in Aichi. When he was young, his parents often brought him to a steak restaurant as a reward. Having been deeply moved by the flavors and atmosphere, he wanted to make food that would move people's emotions and thus aimed to become a chef. Became independent after training at a Japanese restaurant, a sushi restaurant, and a yakiniku restaurant. He established an Italian restaurant, a French restaurant, and a members-only dining bar. Currently, he is working at WAGYU sommelier. This chef is incredibly passionate about Wagyu beef.
倉知 広行Hiroyuki Kurachi
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Location Dining Nagi
ロケーションダイニング 凪
- Onna-son, Okinawa
- Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion
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岩下 拓人Takuto Iwashita
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With his highly creative cuisine, this chef is on a mission to invent dishes that never get old
Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.
岩下 拓人Takuto Iwashita
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Ayakaritai
あやかり鯛
- Yushima, Tokyo
- Local Japanese,Japanese / General / Local Japanese Cuisine / Sake
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大山 和樹Kazuki Oyama
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Mr. Oyama wants to provide guests with the best pairing of dishes and sake.
He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.
大山 和樹Kazuki Oyama
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Shibuya Niku-Yokocho Teppan
渋谷肉横丁 てっぱん
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Izakaya (Japanese tavern),Taverns
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宮坂 学Manabu Miyasaka
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Former Thai restaurant owner, pioneer of Thai cuisine in Japan.
Mr. Miyasaka was born on February 6, 1963, in Tokyo. He opened a Thai restaurant in Kichijoji in 1986. Traveled abroad for 10 years to train in Thai cuisine. He also has a unique background, serving as a high school baseball coach for 17 years. Also becoming well-known as the father of one of Comdot's (famous Japanese Youtuber) local friends, Kanata. He is a friendly and friendly person who puts his heart and soul into every dish.
宮坂 学Manabu Miyasaka
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Syokudoen Soemon-cho Main Branch
食道園 宗右衛門町本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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Shin-Okubo Kankoku Yokocho Hongdaepocha
新大久保韓国横丁 ホンデポチャ
- Okubo, Tokyo
- Korean,Other Asian / Korean / Makgeolli
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ソンスキSonsuki
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Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.
She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.
ソンスキSonsuki
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Shokudoen Kita Shinchi Branch
食道園 北新地店
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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Yamagata Soba Saryo Tsukinoyama
山形蕎麦茶寮 月の山
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Soba (noodles),Japanese / Soba (noodles) / Local Japanese Cuisine / Sake
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増田 大補Daisuke Masuda
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An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.
Mr. Masuda was born in Tokyo. He is an experienced soba chef who has built up his career at soba restaurants in Tokyo. While Edo Soba was popular in Edo (ancient Tokyo), where many people and cultures came and went, Tsukinoyama offers Yamagata's unique soba, which was born from the rich nature and food culture. He presents the deep world of soba from the viewpoint of a professional who has studied in Edo soba.
増田 大補Daisuke Masuda
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Sushi Kappo Kinari
寿司割烹喜成
- Kinshicho/Sumiyoshi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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小森 和彦Kazuhiko Komori
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Mr. Komori's excellent eye for ingredients, which shows his many years of experience, has earned him the respect of the industry
Mr. Komori was born in 1970 in Saitama. Influenced by his uncle running a sushi restaurant, he grew up familiar with cooking. He began training at Hachioji Hama Sushi and worked there for 18 years. During this time, he won the National Sushi Artisan Championship. After that, he worked successively at different restaurants, including Sushi Wa for 8 years, Tsukiji Otsubo for 3 years, Mitaka Sushi Kappo Fukumatsu for 7 years, and Sushi Komori for 3 years. He is currently working at Sushi Kappo Kinari, which opened in December 2021. With his keen judgment for ingredients that is supported by his many years of experience, he has gained the respect of customers and industry colleagues.
小森 和彦Kazuhiko Komori
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Kankoku Chicken DAOL
韓国チキン DAOL （ダオル）
- Shinjuku East Exit/Kabukicho, Tokyo
- Korean,Other Asian / Korean / Asian Creative Cuisine
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キムKim
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Proposing a new world of Korean cuisine that takes guests to an extraordinary place.
It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.
キムKim
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Sumiyaki Hitsumabushi Unagi Munagi
炭焼ひつまぶし鰻 むなぎ（武奈伎）
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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森岡 寿夫Toshio Morioka
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Mr. Morioka is a chef who carefully grills eels with passion and artisan skill.
He was born in 1968 in Aichi. A chef from a famous restaurant at the time often visited his parents' restaurant, and he became interested in cooking because of his admiration for the chef. Started his career as a chef in earnest at Atsuta Houraiken. After that, he studied at APA Hotel Nagoya Nishiki and was appointed head of the food and beverage department at Estate Takara Co., Ltd. He moved to Sumiyaki Hitsumabushi Unagi Munagi with its opening in 2021. He is on the front line of grilling eel every day to master the technique further.
森岡 寿夫Toshio Morioka
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CRAFTBEER&PIZZA 100K
CRAFTBEER&PIZZA 100K
- Kyoto Station, Kyoto
- Italian,Italian/French / Pasta / Pizza / Craft Beer
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吉村 おさむOsamu Yoshimura
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Mr. Yoshimura offers a new sensory cuisine combining Kyoto ingredients with Italian cuisine, utilizing knowledge and skills honed in Japanese cuisine.
He was born in 1992 in Osaka. Growing up with parents who ran a restaurant, he was exposed to cooking from an early age. Naturally, this led him to pursue a career as a chef, specifically in Japanese cuisine. After working at Kitashinchi Maguche, offering a marriage of tuna and sake, he joined CRAFTBEER&PIZZA 100K when it opened in September 2023, challenging a new genre of Italian cuisine that goes well with sake, using Kyoto ingredients, especially Kyoto vegetables. He provides a unique style of cuisine with the knowledge and skills he has cultivated in Japanese cuisine.
吉村 おさむOsamu Yoshimura
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The New World
ザ・ニューワールド
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General
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鳥羽 周作Shusaku Toba
The Chef's Recommendations -
The owner-chef of The New World.
Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.
鳥羽 周作Shusaku Toba
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Gratin Cafe
グラタンカフェ
- Iwade/Kinokawa/Hashimoto, Wakayama
- General,Western / General / Western Homemade Meal / Western Sosaku (creative cuisine)
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有馬 卓Taku Arima
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Joy was the starting point. Mr. Arima is the "creator" who manages Grattan Cafe.
He was born in 1969 in Hiroshima. As a young boy, a salmon meuniere he made in class inspired him to start cooking. He learned the joy of being a cook when he served the dish to adults who had heard of its reputation. In his youth, he worked as a food coordinator. While proposing dishes to numerous restaurants, he suggested "focusing on gratin" to one restaurant, which received a response beyond his thought. The response he received at that time became the starting point of Gratin Cafe.
有馬 卓Taku Arima
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Tagoto Main Branch
田ごと 本店
- Shijokawaramachi/Teramachi, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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吉永 倫英Norihide Yoshinaga
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Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.
He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.
吉永 倫英Norihide Yoshinaga
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Teppan Yakiniku Steak Mikinao
鉄板焼肉ステーキ樹直
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak
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大塚 直樹Naoki Otsuka
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Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.
He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.
大塚 直樹Naoki Otsuka
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Kyoto Style Teppan Hasegawa
京風鉄板 はせ川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine
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肥後 悟 氏Satoru Higo
The Chef's Recommendations -
Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi
Satoru Higo is a chef who started his culinary journey with Western cuisine and later discovered teppanyaki. After working as the manager and head chef at a steakhouse in Kitashinchi, he assumed the position of head chef at Kyoto-style Teppanyaki Hasegawa in Shinsaibashi in February 2022.
肥後 悟 氏Satoru Higo
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Wasai Yakura
和彩 八倉
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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有賀 宏樹Hiroki Ariga
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Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.
He was born in 1977 in Kanagawa. The sous-chef at Wasai Yakura. He grew up familiar with ingredients from the Kanagawa Prefecture, such as Kamakura and Miura and began his culinary career. Having gained experience at a seafood Japanese restaurant, he learned culinary skills and styles that bring out the best of varied ingredients from his hometown. Because of his skills, he was appointed to his current position. He serves authentic Japanese cuisine of local production for local consumption to guests from Japan and abroad who visit Kamakura. He always works with sincerity and hospitality, feeling motivated to connect with people through food and bring joy and pleasure to them.
有賀 宏樹Hiroki Ariga
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Yakitori Bancho Sapporo Tunagu-Yokocho Branch
やきとり番長 札幌つなぐ横丁店
- Sapporo Station, Hokkaido
- Yakitori/Kushiyaki (grilled skewers),Japanese
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名畑 いるかIruka Nahata
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Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!
Mr. Nahata was born in 1998 in Sapporo, Hokkaido. After graduating high school, he attended Campbellsville University in Kentucky, United States. He then transferred to the College of Central Florida and graduated. He worked as a manager at Kotoya Japanese restaurant in California for a year after graduation. Still, he came back to Japan due to the pandemic of COVID-19. He has worked as a general manager of Yakitori Bancho and Tebasaki Bancho for Bancho for 2 years.
名畑 いるかIruka Nahata
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