1 - 20 of 758 chefs
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Tempura nasubi
天ぷらnasubi
- Nishinakasu/Haruyoshi, Fukuoka
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)
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柿本 博史Hiroshi Kakimoto
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Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.
He was born in Fukuoka. Having been deeply impressed by the skilled tempura chefs featured in the media, He decided to pursue a career as a tempura chef. After 10 years of experience at tempura specialty restaurants in the Fukuoka area, he opened Tempura Nasubi, with the concept of "to casually enjoy sake and tempura". He is currently working as both the owner and chef.
柿本 博史Hiroshi Kakimoto
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Miyagawacho Tensho
宮川町天匠
- Gion, Kyoto
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)
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長谷川 隆次Ryuji Hasegawa
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Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.
He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho.
長谷川 隆次Ryuji Hasegawa
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SUSHI-FUMI
鮨 ふみ
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood
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平谷 史郎Fumio Hiraya
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Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.
He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.
平谷 史郎Fumio Hiraya
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Sosaku Ryori Matsu
創作料理 真都
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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大葉 敬太 Keita Oba
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Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.
He was born in 1990 in Miyagi. He began to cook as part of his physical preparation for sports and became a chef. Upon moving to Tokyo, he trained for three years at a famous French restaurant. Later, he studied at a Japanese restaurant and teppanyaki restaurant in Miyagi Prefecture. In May 2020, he opened Matsu to realize his wish to make "a restaurant that can fulfill the desire of adults." He responds flexibly to each person's request and attracts guests with various dishes.
大葉 敬太 Keita Oba
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Sukiyaki Shabu-shabu Medetaya
すき焼きしゃぶしゃぶ めでたや
- Asakusabashi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
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一場 恵Megumi Ichiba
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Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.
She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.
一場 恵Megumi Ichiba
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Seiwasou
清和荘
- Fushimi/Daigo, Kyoto
- Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)
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竹中 雄大Yudai Takenaka
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Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.
Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.
竹中 雄大Yudai Takenaka
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Kokubuncho Kurotaka
国分町 黒髙
- Kokubuncho/Ichibancho, Miyagi
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
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穂? 恒彦Tsunehiko Hotaka
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Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.
He was born in 1960 in Miyagi. The master of Kokubuncho Kurotaka. After graduating from culinary school, he has studied for many years, starting his career at a Japanese restaurant in Sendai. While learning and deepening his knowledge of Japanese cuisine's traditional techniques and tastes, he also acquired Italian techniques to broaden his culinary horizons. He pursues a Japanese x Western approach to cooking that further enhances the appeal of the ingredients. In addition, he has acquired a highly specialized "fugu chef's license." After working as a chef at a famous Japanese restaurant in Tachimachi, he has worked in Kokubuncho since opening his current restaurant in the fall of 2022.
穂? 恒彦Tsunehiko Hotaka
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Matoi Ginza
まとい銀座
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine
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的場 圭司Keiji Matoba
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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
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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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Ginza Tamai
銀座 玉ゐ
- Ginza, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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長谷川 久展Hisanobu Hasegawa
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Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".
He started working at Nihonbashi Tamai in December 2014 and moved to Ginza Tamai in April 2016. During the past 42 years, he has worked in the food and beverage industry, mainly in the Japanese food field. It makes him very happy when customers tell him that the dishes he serves them are delicious, so he works hard every day with that feeling in mind. Considering that conger eel dishes are rare in the world, his ambition is to make delicious dishes that everybody has never tasted before.
長谷川 久展Hisanobu Hasegawa
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Irifune Odawara-ekimae Branch
入船小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Sushi,Japanese / Sushi
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金井 勇弥Yuya Kanai
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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
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Nou Ohashi
農 おおはし
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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金行 健志Takeshi Kaneyuki
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Mr. Kanayuki's diverse menu, which makes the most of vegetables, results from his accumulated experience.
He was born in 1984 in Hiroshima, and since 18, he has built a career in restaurants in Tokyo. He has worked at Western-style restaurants, Sushi restaurants, Izakaya (Japanese-style pubs), and restaurants specializing in kushiyaki (skewers), mainly in the Shinbashi and Hibiya areas. Currently, Mr. Kaneyuki is the manager and chef of Nou Ohashi. He contributes to creating various menus that bring out the best of quality vegetables, regardless of the genre, Japanese or Western.
金行 健志Takeshi Kaneyuki
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Unagi Ryouri Unawa Izumi
うなぎ料理うな和泉
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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加藤 晴久Haruhisa Kato
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Challenging the world of eel cuisine with a new heart as a chef.
Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.
加藤 晴久Haruhisa Kato
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Shabu Shabu Ogami
しゃぶしゃぶ 尾がみ
- Shimbashi/Shiodome, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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小栗 浩輔Kosuke Oguri
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Mr. Oguri offers shabu-shabu that respects "Japaneseness," which he has perfected through his efforts.
He was born in 1980 in Shizuoka. At 27, he started his career in the food industry and studied at restaurants in Tokyo. He had experienced at Kissho, Shabu-gen, Shabu-shabu Yamawarau. He has been working as a restaurant manager and a sommelier. At Ogami, he currently offers shabu-shabu that respects "Japaneseness," such as using seasonal ingredients from his experience in Japanese cuisine and shabu-shabu.
小栗 浩輔Kosuke Oguri
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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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Ganso Kushi-shabu Matsutake Shinsaibashi Branch
元祖串しゃぶ まつたけ 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)
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谷川 貴一Takakazu Tanigawa
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Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.
He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.
谷川 貴一Takakazu Tanigawa
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HAKATAYA
HAKATA屋
- Kumamoto, Kumamoto
- Japanese,Japanese / General / Kushiyaki (grilled skewers) / Japanese Sosaku (creative cuisine)
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白根 龍獎Ryusuke Shirane
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Serves menus to match Kumamoto's local sake, shochu, and a variety of other drinks.
Mr. Shirane was born in 1994 in Kumamoto. Based on Japanese cuisine, he also experienced Western cuisine. With experience in various culinary genres, he has expanded his repertoire while honing his skills as a chef. Currently working at HAKATAYA. He offers a wide variety of menu items to match the unique drinks, including Kumamoto's local sake, shochu selected by the shochu sommelier, and Kikuka wine.
白根 龍獎Ryusuke Shirane
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Miyakami
みやかみ
- Asamashita, Kanagawa
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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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
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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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Kyoto Kanigin Kawaramachi Branch
京都 かに銀 河原町店
- Shijokawaramachi/Teramachi, Kyoto
- Seafood,Japanese / General
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大山 武Takeshi Oyama
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An experienced Japanese chef offers all-you-can-eat crab.
Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.
大山 武Takeshi Oyama
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