1 - 20 of 161 chefs
-
Sushi Nakano
鮨なか乃
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / General
-
![]()
中野 満博Mitsuhiro Nakano
-
Mr. Nakano has continued to walk the path of sushi and pursued a piece that delights the guests.
He was born in Yokohama, Kanagawa. Fascinated by the world of sushi and has been walking that path since the age of 17. After gaining training, he opened Sushidokoro Nakano. With the belief to create an ideal restaurant, the restaurant was renewed as Sushi Nakano on April 29, 2022. He continues to devote himself to achieving even greater heights.
中野 満博Mitsuhiro Nakano
-
-
Yakiniku Izakaya 871
焼肉居酒屋871。
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
白須 香織Kaori Shirasu
-
Ms. Shirasu is happy to see the guests' smiles and hear them say the food was delicious.
She was born in 1977 in Yamanashi. She was motivated to enter the food and beverage industry by seeing the guests' smiles and hearing them say the food was delicious. After working in izakayas and other dining establishments, she now works at Yakiniku Izakaya 871, which opened in July 2024.
白須 香織Kaori Shirasu
-
-
Mawaranaisushi Hokuriku Gappa
廻らない寿司 北陸がっぱ
- Kawasaki, Kanagawa
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
西村 俊輔Shunsuke Nishimura
-
Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.
Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces. Offering mawaranai sushi (not conveyor belt sushi), he enchants his guests with his delicate technique and passion. He provides heartwarming moments with careful attention to ingredients and hospitality.
西村 俊輔Shunsuke Nishimura
-
-
Irifune Ito-ekimae Branch
入船伊東駅前店
- Ito/Shimoda, Shizuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
-
![]()
金井 克彦Katsuhiko Kanai
-
Pursuing sushi for 30 years.
Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.
金井 克彦Katsuhiko Kanai
-
-
Steak House Kanai Odawara-ekimae Branch
ステーキハウス金井小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
金井百香Momoko Kanai
-
Ms. Kanai came across delicious local beef.
She trained and experienced in service and cooking for eight years at Steak House Kanai Omuro-Kogen branch in Ito, Shizuoka. Having studied teppanyaki and Western cuisine, she is currently working at Steak House Kanai Odawara Ekimae branch.
金井百香Momoko Kanai
-
-
Kita
北
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
小林 和博Kazuhiro Kobayashi
-
Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).
He was born in 1970 in Nagano. The owner of Kita. After training at a Kappo restaurant in Osaka, he moved to Kanagawa and honed his skills at several sushi restaurants in Yokohama. In 2005, he founded his current restaurant in his mid-30s and became independent. Since then, he has served high-quality sushi courses in the city of the sea and captured the hearts of both local guests and travelers. While respecting the tradition of Edo-mae, he also offers nigiri and side dishes with his own arrangements, showing off new deliciousness and enjoyment of food. The warm and stylish hospitality that reflects his sincere personality also attracts a reputation.
小林 和博Kazuhiro Kobayashi
-
-
Urayasu Kourai
浦安 幸来
- Urayasu, Chiba
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shoyu Ramen (soy sauce ramen)
-
![]()
新井 規和Norikazu Arai
-
With his childhood admiration for chefs, Mr. Arai is devoted to his culinary career.
He was born in 1973 in Nagano. As a child, his image of a chef was that of a quiet and diligent artisan. The way they beautifully filleted the fish looked cool and inspired him to enter the culinary world. He worked at the renowned Japanese restaurant Ginza Kitcho for 21 years, where he honed his skills in various aspects of Japanese cuisine, such as simmered and grilled dishes, and demonstrated his ability as a leader. In 2022, he became independent by opening Urayasu Kourai.
新井 規和Norikazu Arai
-
-
Miyakami
みやかみ
- Asamashita, Kanagawa
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
宮上 圭介Keisuke Miyakami
The Chef's Recommendations -
Mr. Miyakami is a professional who has inherited the DNA of chefs and has been trained exclusively in Japanese cuisine.
He was born in 1979 in Kanagawa in 1979. Born to parents who owned a restaurant, he aspired to be a chef from an early age. Because the restaurant was located in a market, he grew up surrounded by quality ingredients and naturally developed the ability to judge them. After graduating from Hattori Nutrition College, he became certified as a dietitian and sommelier. He joined Tokyo Kitcho, where he had worked part-time since he was a student and continued training for about 13 years. Then, in 2007, he became independent and opened Miyakami.
宮上 圭介Keisuke Miyakami
-
-
ZEN
ZEN 繕
- Kusatsu, Gunma
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
-
![]()
小田 和広Kazuhiro Oda
-
Mr. Oda started as a hotel chef and became a meat specialist.
He was born in 1993 in Ibaraki. He started his career as a chef in his early 20s. Initially working as a Chinese chef in a major hotel, he spent his early years in training until his mid-twenties. After that, he turned to specializing in meat and has served many quality meats to his guests. He is currently the head chef at ZEN.
小田 和広Kazuhiro Oda
-
-
Steak House Kanai Omuro-Kogen Branch
ステーキハウス金井 大室高原店
- Ito/Shimoda, Shizuoka
- Steak,Yakiniku/Steak / Steak / Western Sosaku (creative cuisine) / Western Teppanyaki (iron griddle grilling)
-
![]()
金井このみKonomi Kanai
-
Ms. Kanai brings her experience at a Sushi restaurant to Teppanyaki.
She gained ten years of training and experience in service and cooking at Sushi Irifune in Ito, Shizuoka. Later, she studied Teppanyaki and Western cuisine at Steak House Kanai Omuro-Kogen Branch. Her experience at the sushi restaurant has earned a reputation for her steaks and meat sushi, which are served with Amagi Wasabi from Amagi, Shizuoka Prefecture.
金井このみKonomi Kanai
-
-
Yakiniku Horumon Teppan Nabe Yun
焼肉・ホルモン鉄板鍋 ゆん
- Honmoku/Yamate, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
権 奇鎬Giho Kwon
-
Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.
He was born in 1957 in Yamaguchi. His family owned a Yakiniku restaurant in Shimonoseki, so he acquired his cooking skills as a young boy while helping his family with their business. Then, he worked as a chef from his 20s to 30s. He left the food and beverage industry once but returned to it around 2021. Later, he opened Yakiniku and Horumon Teppan Nabe Yun in Yokohama as the owner and chef. He now serves Yakiniku, Horumon, and Teppan Nabe, which are his roots as a chef, in Yokohama.
権 奇鎬Giho Kwon
-
-
Irifune Odawara-ekimae Branch
入船小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Sushi,Japanese / Sushi
-
![]()
金井 勇弥Yuya Kanai
-
Dedicated to seasonal local fish and vegetables.
Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.
金井 勇弥Yuya Kanai
-
-
Tomt cafe bistro bar
Tomt cafe bistro bar
- Minatomirai, Kanagawa
- Bistro,Italian/French / French / Italian / Coffee
-
![]()
山田 祐太郎Yutaro Yamada
-
Offering borderless deliciousness and energy based on French and Italian cuisine.
Mr. Yutaro Yamada was born in 1996 in Tokyo and is the chef of Tomt cafe bistro bar. Having enjoyed making things since childhood, he became fascinated with food through a part-time job in a restaurant and aspired to become a chef. He honed his skills in French cuisine at a high-class hotel in Marunouchi and an Italian restaurant specializing in handmade pasta. Throughout his career, he developed relationships with producers from various regions of Japan, exploring unique recipes that highlight the allure of ingredients. In November 2024, he assumed his current position at the opening of the restaurant. He serves a wide range of guests with his free-spirited cuisine.
山田 祐太郎Yutaro Yamada
-
-
Okonomiyaki Columbus Ishikawacho ekimae Branch
お好み焼ころんぶす石川町駅前店
- Yokohama Chinatown/Ishikawacho, Kanagawa
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
-
![]()
金森 余翰Yohan Kanamori
-
Mr. Kanamori takes care to make his essential restaurant important to many people as well.
He was born in 1993 in Kanagawa. Initially trained as a French chef, he switched to teppanyaki after five years. He served as the head chef at a teppanyaki restaurant in Kannai. Since 2023, he has been working at Okonomiyaki Columbus. It is one of Mr. Kanamori's favorites from his school days. He strives to improve the menu, space, and customer service every day to make the restaurant as important to him as it is to so many others.
金森 余翰Yohan Kanamori
-
-
Nihon-ryori Ootsu
日本料理おお津
- Sayama, Saitama
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
-
![]()
梶浦 健一 Kenichi Kajiura
-
Mr. Kajiura offers warm hospitality with dishes prepared wholeheartedly and carefully, starting from selecting ingredients.
He was born in 1972 in Saitama. Started his apprenticeship at a Japanese restaurant in Tokorozawa, initially with a casual interest in cooking due to his love for food. Inspired by an encounter with a colleague he respects as a person and a chef, he seriously honed his culinary skills and became even more fascinated with cooking. Then, he moved on to work at a Ryotei (traditional Japanese restaurant) in Ginza, where he also worked as a head chef. Afterward, he opened his restaurant in Nippori, which was popular for seven years before returning to Saitama. He then contributed to the launch of Ootsu and became the head chef when it opened in November 2019.
梶浦 健一 Kenichi Kajiura
-
-
ROLLER COAST MinatoMirai Branch
ROLLER COAST みなとみらい店
- Kannai/Bashamichi, Kanagawa
- Dining Bar,Dining bar / Steak / Sandwich / Hamburger
-
![]()
大仲 亮介Ryosuke Onaka
-
Miscellaneous goods, cars, food... A chef who loves American culture and insists on handmade.
Mr. Ryosuke Onaka was born in 1980 in Yokohama, Kanagawa. He gained experience working at American diners and Hawaiian cafes in Tokyo. In 2009, he opened ROLLER COAST near Nakagawa Station on Yokohama Municipal Subway. The popular restaurant expanded with a second location, MinatoMirai, in Marine & Walk in September 2019. Focused on capturing the charm of a classic American diner, he is dedicated to creating a cozy and welcoming atmosphere.
大仲 亮介Ryosuke Onaka
-
-
Unagi no Naruse Kawagoe Branch
鰻の成瀬 川越店
- Kawagoe, Saitama
- Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Kaiseki (tea-ceremony dishes)
-
![]()
福岡 穂香Honoka Fukuoka
-
With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.
She was born in Saitama and has loved to eat since she was a child. She also had a deep interest in cooking, so she learned to cook while working at the izakaya, where she trained for about two years. Currently, she is working at Unagi no Naruse Kawagoe Branch. Because she has confidence in the eel she serves and wants diners to enjoy its deliciousness to their heart's content, she makes no compromises, from cooking to service. She pays attention to every detail to make the guests feel at home.
福岡 穂香Honoka Fukuoka
-
-
Beef Cutlet Restaurant Kou Shu Ya
牛かつ専門店 甲州家
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Tonkatsu (fried pork cutlet),Japanese / General / Tonkatsu (fried pork cutlet) / Japanese Beef Steak
-
![]()
和智 まみMami Wachi
-
Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.
Ms. Wachi is the manager of Kou Shu Ya. As the area is a popular tourist destination for many guests from overseas, the restaurant responds to a wide range of guests by introducing multiple languages to the menu list while respecting the Japanese style, such as Japanese-style costumes. She warmly welcomes the many guests visiting the foot of Mt. Fuji, beyond the barriers of language and culture.
和智 まみMami Wachi
-
-
Fuji Restaurant HAKUMAI
富士の食事処 白米
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
渡邉 大輔Daisuke Watanabe
-
Tradition and innovation create a new Japanese taste.
Mr. Watanabe was born in 1994 in Yamanashi. Trained for five years at the Highland Resort Hotel & Spa in Fujiyoshida City, Yamanashi Prefecture, he mastered the art of French-Italian cuisine. He pursues cuisine that brings out the best of carefully selected ingredients and fuses Japanese tradition and innovation. With delicate cooking, delicate sauces, and beautiful presentations unique to Japanese cuisine, he is committed to delivering an impression with each dish. Making the most of ingredients nurtured by the rich nature of Mt. Fuji, he strives for further improvement at HAKUMAI.
渡邉 大輔Daisuke Watanabe
-
-
TAJ NIKKO
タージ日光
- Nikko/Kinugawa, Tochigi
- Indian,Other Asian / Indian / Indian Curry / Beer
-
![]()
Vinod ChhetriVinod Chhetri
-
Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.
He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.
Vinod ChhetriVinod Chhetri
-
