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1 - 20 of 645 chefs

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)

平子 貴利Takatoshi Hirako

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

Shuko Osaka Manpukudou

酒肴 大阪まんぷく堂

  • Tsuruhashi, Osaka
  • Kaiseki (course menu),Japanese / General / Sushi / Sake

芦田 テツオTetsuo Ashida

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

Hareya Bettei

はれや 別邸

  • Kita-Shinchi, Osaka
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake

寺田 竜之進Ryunoshin Terada

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

Japanese Cuisine Kinari

日本料理僖成

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

五十嵐 大Dai Igarashi

Offering seasonal Japanese cuisine with an awareness of tradition.

Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Japanese Cuisine Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.

五十嵐 大Dai Igarashi

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)

工藤 文枝Fumie Kudo

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

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

Nihonryori Mochizuki

日本料理もちづき

  • Oshiage, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

内海 圭史Keiji Utsumi

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

Japanese cuisine Saga SUN MEMBERS Kyoto Saga

日本料理嵯峨 サンメンバーズ京都嵯峨

  • Sagano/Uzumasa, Kyoto
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

竹内 千秋Chiaki Takeuchi

The Chef's Recommendations

Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.

He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.

竹内 千秋Chiaki Takeuchi

Japanese restaurant Yu-chan

Japanese restaurant Yu-chan

  • Osaka Station/Umeda Station, Osaka
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine

﨑川 裕介Yusuke Sakigawa

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

Kappo Ren

割烹錬

  • Kokusai dori, Okinawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

海老澤 周平Shuhei Ebisawa

The Chef's Recommendations

After trained at a well-established Japanese cuisine restaurant in Tokyo, he took his skills to Okinawa

He was born in Tokyo on November 1986. After graduating from university, he started his career in the culinary world which had always fascinated him. After he trained at a well-established meat-focused Japanese cuisine restaurant for 5 years, he moved from Tokyo to Okinawa. He got a job in the Japanese cuisine department of [Renaissance Okinawa Resort] of Onna-son. He worked there for 5 years and, during that time, he was appointed as sous-chef. From May 2019 he is the owner of the new restaurant [Kappo (Japanese cuisine) Ren]. He values using domestic or Okinawa-produced ingredients. His customers have been enchanted by the various skills he displays in his Japanese cuisine such as [Otsukuri (Sashimi)], [Tempura] and [Sumibi-yaki (char-grilled BBQ)].

海老澤 周平Shuhei Ebisawa

Tominokoji Tempura Matsui

富小路 天ぷらまつ井

  • Shijokawaramachi/Teramachi, Kyoto
  • Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake

松井 基宏Motohiro Matsui

Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.

He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.

松井 基宏Motohiro Matsui

Bingosaryo

備後茶量

  • Onomichi, Hiroshima
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

高田 昌典Masanori Takata

Mr. Takata creates once-in-a-lifetime encounters through dishes using ingredients unique to the Setouchi area.

He was born in 1983 in Hiroshima. Aiming to become a shrine carpenter, he traveled to Nara during his teenage years, trying to become an apprentice to a craftsman who worked on temple and shrine construction. Despite his efforts and attempts to find opportunities, he was not granted an apprenticeship. He explored various paths and eventually found his way into the culinary world. Trained at a Japanese restaurant, Shokuzai Tessen in Fukuyama City, which has been featured multiple times in the "Michelin Guide Hiroshima." In 2013, he opened Bingosaryo in his hometown of Onomichi. Here, he gained popularity for his cuisine that highlights the charm of locally sourced ingredients.

高田 昌典Masanori Takata

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)

伊藤 大貴 Hiroki Ito

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

Nihonbashi Sushi Shiba

日本橋 鮨しば

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

柴 隆之Takayuki Shiba

Mr. Shiba attracts guests with his free-spirited courses, which are brought up with extensive experience in the field of Edomae Sushi.

He was born in 1979 in Saitama. The owner of Nihonbashi Sushi Shiba. He started his professional career with the desire to impress people with his cooking. Gained experience as a French and pastry chef at the prestigious Auberge Au Mirador in Hakone and later honed his Edo-mae sushi skills at a famous restaurant in Ginza and in the sushi departments of a first-class hotel. After establishing a sushi restaurant in Meguro and working as a manager, he founded his current restaurant and became independent in June 2023. It has earned a reputation for the creative courses that combine sushi and Japanese cuisine with innovative dishes and stylish hospitality.

柴 隆之Takayuki Shiba

Matoi Ginza

まとい銀座

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine

的場 圭司Keiji Matoba

Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.

Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.

的場 圭司Keiji Matoba

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

荒木 佳男Yoshio Araki

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

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

山本 雅光Masamitsu Yamamoto

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

Kokusan Baniku Senmonten GAISENMON

国産馬肉専門店凱旋門

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat

梶原 淳司Junji Kajiwara

Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.

He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company. 

梶原 淳司Junji Kajiwara

Sushi Kappo Kinari

寿司割烹喜成

  • Kinshicho/Sumiyoshi, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

小森 和彦Kazuhiko Komori

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

Kikkaso

旧御用邸 菊華荘

  • Hakone/Gora, Kanagawa
  • Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Kaiseki (traditional multi-course meal)

大石 孝Takashi Ohishi

Fascinated by the beauty of cuisine, Mr. Ohishi has been aiming to be a chef who can create them.

Mr. Ohishi was born in 1970 in Fukuoka. What made him interested in cooking was a TV program. He was impressed by the beautiful and wonderful "appetizer" in the program. He started his career in earnest at a Japanese restaurant in Fukuoka. Afterward, he got more training in cooking Japanese cuisine at a tourist hotel in Osaka city. He learned from Mr. Shibao, the head chef there, and cultivated his skills. Then he began to work at Kikkaso. Currently, he serves as head chef.

大石 孝Takashi Ohishi

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