221 - 240 of 723 chefs
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Hakata Motsunabe Yamanaka Main Branch
博多もつ鍋 やま中 本店
- Minami-ku, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine
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山中 幸一Koichi Yamanaka
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An advisor who has maintained a particular taste since the days just after the founding of the company.
Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for Hakata Motsunabe Yamanaka, taking an active role in the workplace.
山中 幸一Koichi Yamanaka
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Kagurazaka En
神楽坂 えん
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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藤澤 健二Kenji Fujisawa
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Having loved fish since childhood, Mr. Fujisawa became a sushi chef out of his love for the fish.
He was born in 1970 in Hyogo. He has been interested in fish since childhood and enjoys watching them in illustrated books and aquariums. This interest led him to decide to pursue a career as a sushi chef. Working at sushi restaurants in Tokyo for more than 20 years, he honed his solid skills and unique palate. In 2024, he met the owner of Kagurazaka En and joined the restaurant.
藤澤 健二Kenji Fujisawa
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Tenma Sakaba Sushikin
天満酒場 すし金
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Ginza Yukari
銀座 ゆかり 〜紫〜
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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田本 圭太Keita Tamoto
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Mr. Tamoto serves Japanese cuisine that is rooted in himself as his identity.
He was born in 1996 in Fukuoka. After graduating from high school, he moved to Kyoto to pursue a career in Japanese cuisine. After three years of training at a famous ryotei restaurant, he moved his base to Tokyo in 2017. He continued his studies at several restaurants and served as a personal chef for VIP clients from Japan and abroad in 2023. In 2024, he was appointed as the head chef of Ginza Yukari. His memories of Japanese cuisine, such as flavoring and seasonings, were deeply accumulated while growing up. The nostalgia for the deliciousness of Japanese cuisine is a source of pride for him as a Japanese chef, with which he continues to work hard every day.
田本 圭太Keita Tamoto
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Ipponyari
一本槍
- Fushimi/Daigo, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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山中 宏明Hiroaki Yamanaka
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Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.
He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.
山中 宏明Hiroaki Yamanaka
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Agu Tonkatsu Coshon
アグーとんかつコション
- Okinawa Prefectural Office, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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宮城 康司Koji Miyagi
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As he liked cooking since he was a child, he worked part time at a restaurant.
He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].
宮城 康司Koji Miyagi
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Kawagoe Kousushi
川越 幸すし
- Kawagoe, Saitama
- Japanese,Japanese / General / Unagi (eel) / Sushi
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長島 貴子Takako Nagashima
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Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.
She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.
長島 貴子Takako Nagashima
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Fresh Seafood Ikasei Main Branch
活魚料理 いか清 本店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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室田 秀文Hidefumi Murota
The Chef's Recommendations -
Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.
Born in Hokkaido in 1977. Soon after finishing high school, he moved to Tokyo to attend a cookery college with ambition to join the restaurant world. After graduating from college, he apprenticed for 7 years at izakayas specializing in Kappo (Japanese style cooking) and fresh fish. At the of 27, he returned to Hakodate to take over his father's restaurant. He is currently the store manager for [Seafood Ikasei Main Branch]. In May 2016, he opened a second store, [Ikasei Daimon] in Wakamatsucho, Hakodate.
室田 秀文Hidefumi Murota
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San Bettei Kitashinchi Branch
燦別邸 北新地店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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井上 学Manabu Inoue
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Mr. Inoue values the relationships and bonds with people in his life.
Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.
井上 学Manabu Inoue
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Japanese Restaurant Hana-Goyomi
日本料理「花暦」
- Namba, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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花田 浩之Hiroyuki Hanada
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Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.
He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.
花田 浩之Hiroyuki Hanada
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Kyoto Stand Kiyokiyo Sanjo Shinsen Branch
京都スタンドきよきよ三条神泉店
- Shijo Omiya, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野 陽平Yohei Ono
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Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.
He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.
小野 陽平Yohei Ono
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Sushi Hakata Matsumoto Yaesu Branch
鮨 博多まつもと 八重洲店
- Nihonbashi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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Unagi Komagata Maekawa Main Branch
鰻 駒形 前川 本店
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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小林 秀之Hideyuki Kobayashi
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Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.
He was born in 1975 in Chiba. After graduating from a cooking school, he started working at a sushi restaurant. He worked there for about a year, but was always feeling that the job was not for him. He then started working for an unagi (eel) restaurant as a part-timer, where he eventually became a full-time worker. He gained a wide variety of experience as an unagi chef. In 2011, he started working at Unagi Komagata Maekawa Main Branch, and is now working as a chef for this restaurant.
小林 秀之Hideyuki Kobayashi
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Yoshichou
よし町
- Tsukuba, Ibaraki
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General
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木村 英明Hideaki Kimura
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Providing the best of the best to convey the producer's thoughts.
Mr. Kimura was born in 1976 in Ibaraki. Born as the son of a Japanese restaurant Yoshichou, cooking has been a familiar part of his life since childhood. He was really into rugby during school, but after graduation, he took over the family business and became the 8th generation. He is known not only for his cooking but also for his eye for purchasing, and he is well-versed in the nature of the local Ibaraki area. What he always keeps in mind is to be grateful to the producers who bring the best ingredients. In order to sublimate his thoughts into a magnificent dish, he cooks with all his heart and does not cut corners in each and every job.
木村 英明Hideaki Kimura
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Sushikappou Ku-kai
寿司割烹空海
- Chiba Station, Chiba
- Sushi,Japanese / Sushi / General
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村木 未来Mirai Muraki
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Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.
He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.
村木 未来Mirai Muraki
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Kushitei Shibuya Stream
串亭 渋谷ストリーム
- Shibuya South Exit, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
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赤石 雄Yu Akaishi
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Since school age, Mr. Akaishi has set out for a career in the culinary world.
After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.
赤石 雄Yu Akaishi
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Jukusei-zushi Koshiro
熟成鮨 光史郎
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / General / Sushi / Sake
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菅 浩一郎Koichiro Suga
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A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.
Mr. Koichiro Suga was born in 1972 in Fukuoka Prefecture. He jumped into the food and beverage industry as he was interested in cooking. He started his career at a Japanese restaurant. After that, he improved his skills at ryokans (Japanese-style hotels), hotels, and traditional Japanese cuisine restaurants. Although he has been focusing on Japanese dishes, he also has been studying sushi. At 37, he started working at Tshubakitei in Hotel De Shiki in Kurume City. He then became a manager. After working for about 8 years, he left the company. In December 2017, he opened his own restaurant, Jukusei-zushi Koshiro, as the head chef.
菅 浩一郎Koichiro Suga
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Sushi Yakushidou
鮨やくしどう
- Onomichi, Hiroshima
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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有田 秀一郎Syuichi Arita
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Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.
He was born in Tokyo. Growing up watching his father, a sushi chef, he learned the essence of Edomae sushi and decided that he would follow the same path in the future. He trained at a sushi restaurant after working in the field of music, as he wanted to do what he loved to do and then pursue his career without any regrets. Currently, he is working at Sushi Yakushidou, which opened in April 2022. His carefully prepared nigiri (hand-formed sushi) attracts many guests.
有田 秀一郎Syuichi Arita
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Yakitori Miyagawa Akasaka branch
やきとり宮川 赤坂店
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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橋本 淳Jun Hashimoto
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The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
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Onzoshi Kiyoyasutei
御曹司 きよやす邸
- Roppongi, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)
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今野 正博IMANO MASAHIRO
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He started as a chef and his career carried him into management.
He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!
今野 正博IMANO MASAHIRO
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