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221 - 240 of 758 chefs

Yurayura Asakusa Branch

ユラユラ 浅草店

  • Asakusa, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

横尾 太陽Taiyo Yokoo

Mr. Yokoo developed steadily, learning not only culinary skills but also skills in customer service.

He was born in 2003 in Tokyo. Helping out at his father's yakitori restaurant sparked his interest in pursuing a culinary career. Gradually, he became fascinated by the cooking depth and honed his skills. He gained experience working at an izakaya in Kitasenju, solidifying his foundation as a chef. At the Yurayura Asakusa Branch, he began as a part-time worker. His sincere attitude and passion for the job were recognized, leading to a full-time position.

横尾 太陽Taiyo Yokoo

Fugetsu COCONO SUSUKINO Branch (specializing in Takoyaki)

風月 ココノススキノ店(たこ焼専門)

  • Susukino, Hokkaido
  • Takoyaki,Japanese / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls) / Yakisoba (fried noodle)

河瀬 麻耶Maaya Kawase

Not only serving and cooking but also thriving as an area manager.

Ms. Kawase was born in 1998 in Hokkaido. She joined the company in January 2019 and currently serves as the manager of Fugetsu's COCONO SUSUKINO and Moyuku branches and the area manager. After joining the company as a part-time employee, she was recognized for her work and became a full-time employee. "I felt comfortable and enjoyed my work every day, so I decided to be a full-time employee," she says. Now, she spends her days not only serving customers and cooking but also working as an area manager.

河瀬 麻耶Maaya Kawase

Hakata Motsunabe Yamanaka Hakata Branch

博多もつ鍋 やま中 博多店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

冨永 隆二Ryuji Tominaga

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches. 

冨永 隆二Ryuji Tominaga

Tempura Ryori Sakura

天ぷら料理さくら

  • Kushiro, Hokkaido
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)

朝日 隆仁Takahito Asahi

The Chef's Recommendations

Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.

He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.

朝日 隆仁Takahito Asahi

Tempura Suehiro

天麸羅 すえ廣

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

黒口 淳史Atsushi Kuroguchi

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined. 

黒口 淳史Atsushi Kuroguchi

Kawaei

川栄

  • Akabane, Tokyo
  • Japanese,Japanese / Unagi (eel)

石井 勇介Yusuke Ishii

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.

石井 勇介Yusuke Ishii

76Vin

76vin

  • Nippori, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine

江村 謙Ken Emura

The Chef's Recommendations

His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.

Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.

江村 謙Ken Emura

ISAGO (Hotel ISAGO Kobe)

いさご(ほてるISAGO神戸)

  • Shin-Kobe/Kitano, Hyogo
  • Kaiseki (course menu),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal)

川向 和美Kazumi Kawamukai

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

He was born on June 22, 1959, in Kada, Wakayama Prefecture. To master the art of Japanese cuisine, he trained at some of Japan's finest ryotei (Japanese-style restaurants) and ryokan (Japanese-style inns). After studying the essence of Japanese cuisine and honing his skills at "Villa Jyusouya" in Shigisan, Nara, "Kyoto Cuisine Hamatoku" in Kyoto, "Kappo Nakano" in Osaka, "Ogawaya" in Gero Onsen, and "Tenryukaku" at Ryozenji in Nara, he joined ISAGO. With a wealth of experience and solid skills, he expresses the tradition and delicacy of Japanese cuisine in each dish. He continues to face Japanese cuisine with deep knowledge and passion.

川向 和美Kazumi Kawamukai

Unagi Komagata Maekawa Marunouchi Branch

鰻 駒形 前川 丸の内店

  • Marunouchi, Tokyo
  • Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)

笠原 広一Koichi Kasahara

The Chef's Recommendations

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.

笠原 広一Koichi Kasahara

Yamaguchi-rou Main Branch

山口楼 本店

  • Mito/Hitachinaka, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / General

相田 昌弘Masahiro Aida

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

He was born in 1977 in Ibaraki. From an early age, he grew up in an environment where he enjoyed and became familiar with cooking as an extension of play. He experienced part-time work at a kappo restaurant during high school and then went on to culinary school. After graduation, he joined Yamaguchi-rou, which boasts its history and prestige. Steadily gaining experience, he was appointed as head chef in 2010. His motto is to bring a new style to the restaurant while respecting its traditions. With his attention to detail and hospitality, his cuisine keeps the hearts of his customers.

相田 昌弘Masahiro Aida

Agu-buta Shabu & Okinawa ryori Asatoya

アグー豚しゃぶ&沖縄料理 安里家

  • Asato/ Sakaemachi Market, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Okinawa Cuisine

大濱 太彰Hiroaki Ohama

Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.

He wanted to work in a job where he could interact with people, so he entered the world of food and beverage. As he worked in restaurants, he became more and more interested in serving customers as well as in making food. Wanting to cook delicious food himself, he began learning about cooking enthusiastically. At Asatoya, he shows his natural cheerfulness and adds energy to the restaurant.

大濱 太彰Hiroaki Ohama

JA Kagoshimaken Keizairen chokueiten Karen-Hakata branch

JA鹿児島県経済連直営店 華蓮博多店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

竹内 亘Wataru Takeuchi

Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart

Mr. Takeuchi was born in 1973 in Kagoshima. In his elementary school graduation essay, he wrote that he dreamed of becoming a chef. He studied cooking at the culinary department of Kagoshima Josei High School. After graduating, he began working in Osaka and returned to Kagoshima after several years. At Kagoshima, he trained at two hotels and became the head chef for Western food at the second hotel. At the age of 39, he started working at Kagoshima Karen. Now he is in his 3rd year as head chef at the Karen Hakata Branch. He prepares each dish with all his heart to please his customers.

竹内 亘Wataru Takeuchi

Nihon Yakiniku Hasegawa Omotesando branch

日本焼肉はせ川 表参道店

  • Omotesando/Aoyama, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤 綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤 綱二Koji Saito

Kushitei Kyobashi Ginza-itchome

串亭 京橋銀座一丁目

  • Kyobashi, Tokyo
  • Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

赤石 雄Yu Akaishi

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

Yoshichou

よし町

  • Tsukuba, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

木村 英明Hideaki Kimura

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

Akasaka Shikian Yoetsu

赤坂四季庵よう悦

  • Akasaka, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

若林 陽悦Yoetsu Wakabayashi

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

He was born in 1975 in Akita. Influenced by his family's restaurant business, he naturally pursued a career in the food and beverage industry. After moving to Tokyo, he gained experience at Japanese and Sushi restaurants. In his 30s, he also trained at a Japanese restaurant in New York, U.S.A., for three years. With those experiences, he has been working as the head chef at Akasaka Shikian Yoetsu since November 2019. His cuisine, a fusion of traditional Japanese cooking techniques and international sensibilities, has attracted many culinary connoisseurs.

若林 陽悦Yoetsu Wakabayashi

Edomae Tempura Tendo

江戸前天麩羅 天堂

  • Machiya, Tokyo
  • Japanese,Japanese / Soba (noodles) / General / Tempura (battered, fried seafood and vegetables)

松浦栄治Eiji Matsuura

Serving dishes prepared with sincerity and care.

Mr. Matsuura was born in 1974 in Niigata Prefecture. He deeply loves traditional Japanese cuisine, such as delicious rice, tempura, sushi, and sukiyaki.

松浦栄治Eiji Matsuura

Sushino Ikumi

寿しの いく味

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

中村 吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村 吉成Yoshinari Nakamura

Kansaifu Jiyaki Unagi to Hitsumabushi Amanohaku

関西風地焼きうなぎとひつまぶし 天ノ箔

  • Shinjuku-Gyoen, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

矢田 龍之介Ryunosuke Yada

The natural flavor of eel is enhanced using proven techniques.

Mr. Yada was born in 1998 in Aichi. Growing up in Nagoya's hitsumabushi and eel culture, he became interested in eel cuisine. After training at a major eel specialty restaurant, he also gained experience at private restaurants and mastered a wide range of techniques. While eel is an inherently expensive foodstuff, inexpensive eel has also been distributed in recent years. In these circumstances, he strives to offer eels that taste better using reliable techniques. While respecting traditional cooking methods, he aims to serve the authentic taste of eel.

矢田 龍之介Ryunosuke Yada

Japanese Cuisine Matsumae

日本料理 松前

  • Hakodate, Hokkaido
  • Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Sashimi (raw fish)/Seafood

大吉 孝幸Takayuki Oyoshi

Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].

He was born in 1963 in Hokkaido. As he liked cooking since his elementary school days, and liked to be told [delicious] by those who ate his dishes, he decided to become a chef. After graduating from high school, he trained at [Ginzushi Chuo-tei] in Tomakomai, then actively worked at various restaurants including one at a hotel in Hakodate city. Currently he shows his skillful techniques as the master chef at [Nihon Ryori Matsumae], welcoming guests with dishes carefully and wholeheartedly created one by one.

大吉 孝幸Takayuki Oyoshi

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