1 - 20 of 1630 chefs
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Sakanaya Soma Nishimachi Branch
さかな家そう馬 西町店
- Kurume, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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Osaka Cocktail Library Akashic Records
Osaka Cocktail Library Akashic Records
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others
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濵口 貴志Takashi Hamaguchi
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Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.
Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.
濵口 貴志Takashi Hamaguchi
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Hareya Bettei
はれや 別邸
- Kita-Shinchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake
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寺田 竜之進Ryunoshin Terada
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Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.
Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.
寺田 竜之進Ryunoshin Terada
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Nihonryori Mochizuki
日本料理もちづき
- Oshiage, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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内海 圭史Keiji Utsumi
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Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.
He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.
内海 圭史Keiji Utsumi
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Somenya Ito Kabukicho Main Branch
素麺屋 糸 歌舞伎町本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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荒木 佳男Yoshio Araki
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With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.
He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.
荒木 佳男Yoshio Araki
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Kankoku Yakiniku Jingisukan Asia Sakaba TENJIKU
韓国焼肉 ジンギスカン亜細亜酒場天竺
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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柴山 大地Daichi Shibayama
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Mr. Shibayama makes high-quality Wagyu beef from Hokkaido into a dish that can be enjoyed by all five senses.
He was born in 1983 in Hokkaido. During a trip around Japan, he was attracted by the people and cuisine he met in various places and decided to become a chef. After graduating from the Hokkaido Chuo School of Culinary Skills, he trained for five years as a chef at "Nagomi no Yado Iida" in Shakotan Town. Then he moved to Okinawa, where he honed his skills in various restaurants, including Okinawan cuisine, seafood, international cuisine, and yakiniku restaurants, before opening his own restaurant in the American Village that gained popularity. Later, he returned to Hokkaido and became the head chef at Tenjiku by a turn of fate.
柴山 大地Daichi Shibayama
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Shuko Osaka Manpukudou
酒肴 大阪まんぷく堂
- Tsuruhashi, Osaka
- Kaiseki (course menu),Japanese / General / Sushi / Sake
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芦田 テツオTetsuo Ashida
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A restaurant head who continues to search for the deliciousness of food and excellent pairings with Japanese sake.
Mr. Ashida was born in 1969 in Hyogo. After gaining experience in a dining establishment with a part-time job, he started his own bento-boxed lunch shop with a friend. While doing this, he aimed to start a dining establishment and began studying cooking more seriously. He is involved with various food genres, from original to Chinese cuisine. In 2003 he founded "Shuko Osaka Manpukudou." Initially, the restaurant served many Chinese-style dishes, incorporating the trends of the times. As the restaurant continues to evolve, he now mainly offers dishes based on Japanese cuisine.
芦田 テツオTetsuo Ashida
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Kappo Yumeshoubu
割烹夢しょうぶ
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Japanese,Japanese
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石崎 正二Shouji Ishizaki
The Chef's Recommendations -
Mr. Ishizaki is a chef who knows the depth of cooking with experience in French and Japanese cuisine.
After working at Japanese, Kappo (Japanese style cooking), and Sushi restaurants in Kyoto, Mr. Ishizaki wanted to learn more about ingredients and cooking methods, so he experienced French cuisine at a member-only hotel, then opened his current restaurant, Yumeshoubu, in 1994.
石崎 正二Shouji Ishizaki
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Teppanyaki Cocoro (Grand Park Otaru)
鉄板焼き こころ （グランドパーク小樽）
- Otaru/Yoichi/Shakotan, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)
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始閣 清和Kiyokazu Shikaku
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Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.
While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.
始閣 清和Kiyokazu Shikaku
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Akasaka Sumibi Shabu-shabu Takane No Buta
赤坂 炭火しゃぶしゃぶ 高嶺の豚
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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伊藤 大貴 Hiroki Ito
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Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.
He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.
伊藤 大貴 Hiroki Ito
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Sushi Yon
鮨四(yon)
- Roppongi, Tokyo
- Sushi,Japanese / Sushi / Japanese Sosaku (creative cuisine) / Sake
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五十嵐 優貴Yuuki Igarashi
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Mr. Igarashi pours his passion into providing a pleasant moment.
He was born in 1999 in Yamagata. He originally liked working with people. Joined Sushi Yon in 2020 after being impressed when he visited the restaurant as a customer. Appointed manager the following year. While paying attention to his surroundings, he also seeks improvements daily. His high professionalism and thoughtfulness take the restaurant's atmosphere to the next level.
五十嵐 優貴Yuuki Igarashi
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Sakanaya Soma Yanagawa Branch
さかな家そう馬 柳川店
- Yanagawa/Omuta/Chikugo, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine
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Koshitsu Wagyu Yakiniku Gin Namba Branch
個室 和牛焼肉 吟 難波店
- Namba, Osaka
- Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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平子 貴利Takatoshi Hirako
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Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.
He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.
平子 貴利Takatoshi Hirako
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Mahoroba Irori Okinawa Branch
まほろば囲炉裏 沖縄店
- Shin Toshin, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Robatayaki (coal grilling) / Yakiniku (grilled meat)
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松倉 味導Midou Matsukura
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A passion for cooking led Mr. Matsukura from a different field to the culinary world.
He was born in 1979 in Ibaraki. Initially working in a different industry, his love of cooking turned into a career change to the food and beverage industry. He began his career as a chef at a Japanese restaurant in Osaka. After that, he moved to the Mahoroba Irori Shinsaibashi Branch. There, he continued to hone his skills under the head chef, Mr. Oshima and mastered the techniques of Japanese cuisine overall. Following the opening of the Mahoroba Irori Okinawa Branch, he moved to the new branch. Currently, he is the head chef of the restaurant.
松倉 味導Midou Matsukura
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Washoku Satoumi Satoyama
和食 里海里山
- Shinjuku West Exit/Tochomae, Tokyo
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)
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工藤 文枝Fumie Kudo
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All is for the smiles of guests. Ms. Kudo offers omotenashi hospitality.
She is a native of Kanagawa and has continuously devoted herself to learning about customer service in places such as hotels and Japanese ryokan inns. For both Japanese and foreign customers, she always works hard while valuing the spirit of Japanese Omotenashi. In November 2022, she was appointed as the proprietress of Satoumi Satoyama. In a Japanese restaurant with a counter that is thought to be very formal, she actively communicates with customers so they can feel a sense of intimacy. She works tirelessly to make delicious food and make customers want to come again due to the excellent service.
工藤 文枝Fumie Kudo
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Niku Kappou - Niku Kabuku
肉割烹 肉かぶく
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese Sosaku (creative),Japanese / Kaiseki (tea-ceremony dishes) / Steak / Wine
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山本 雅光Masamitsu Yamamoto
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Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.
Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.
山本 雅光Masamitsu Yamamoto
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Gion Kankanderi Rei
祇園かんかんでり麗
- Gion, Kyoto
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean
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細見 哲朗Tetsuro Hosomi
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A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.
For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.
細見 哲朗Tetsuro Hosomi
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Yakiniku/Maki-ryori Karasuma Rock
焼肉・薪料理カラスマロック
- Shichijo/Tambaguchi, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)
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齋藤 勇介Yusuke Saito
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Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.
He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.
齋藤 勇介Yusuke Saito
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HILLS CLUB
HILLS CLUB
- Marunouchi, Aichi
- Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak
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武田 茂雄Shigeo Takeda
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Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."
Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.
武田 茂雄Shigeo Takeda
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Japanese restaurant Yu-chan
Japanese restaurant Yu-chan
- Osaka Station/Umeda Station, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine
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﨑川 裕介Yusuke Sakigawa
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Mr. Sakigawa opened his own restaurant after finding new goals for cooking.
Mr. Sakigawa was born in 1989 in Osaka. He gained experience in a part-time job when he was a student. He learned the basics of cooking from the store head's instruction. Having been moved by the joy of cooking, he entered a culinary institute intending to become a chef. After graduating, he joined a Japanese restaurant, which gave his career a full-blown start. He continued polishing his skills in Japanese cuisine. In August 2022, he opened Japanese restaurant Yu-chan as the owner and head chef. He stands proudly in his kitchen every day while reconfirming the joy and depth of cooking.
﨑川 裕介Yusuke Sakigawa
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