281 - 300 of 641 chefs
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Maruya Honten JR Nagoya Station Branch
まるや本店JR名古屋駅店
- Nagoya Station, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General
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坂本 恵利Eri Sakamoto
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Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
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Tokachi-butadon Ippin Sapporo Station Stellar Place Branch
十勝豚丼いっぴん 札幌駅ステラプレイス店
- Sapporo Station, Hokkaido
- Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine
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中村 貴紀Takanori Nakamura
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The phrase customers say how delicious the food was, is everything the chef works for
While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.
中村 貴紀Takanori Nakamura
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Narikura
成蔵
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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三谷 成藏Seizo Mitani
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The only one taste in the world developed by his own sense and skill.
He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.
三谷 成藏Seizo Mitani
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Yakiuo Ishikawa Nagoya
焼うお いし川 名古屋
- Nagoya Station, Aichi
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / Donburi (rice bowl)
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安藤 博康Hiroyasu Ando
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Mr. Ando incorporates a wealth of knowledge from a wide range of culinary genres into his sushi.
He was born in Aichi. At 17, he dove into the world of food and beverage, gaining experience in teppanyaki (iron griddle grilling), French cuisine, and hotel services before venturing to the United States. While immersing himself in diverse cultures, he rediscovered the excellence of Japanese cuisine. Upon returning to Japan, he dived into the world of Sushi, traditional Japanese cuisine. He worked as the deputy head chef at Tsukiji Aozora Sandaime and has now assumed the head chef position at Yakiuo Ishikawa Nagoya. Mr. Ando captivates guests with his curated selection of natural wines and service.
安藤 博康Hiroyasu Ando
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Nagoya Kochin Oyakodon Tori Shimizu
名古屋コーチン親子丼 酉しみず
- Nagoya Station, Aichi
- Japanese,Japanese / Nagoya Cochin (chicken) / Oyakodon (chicken and egg bowl) / Donburi (rice bowl)
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西川 英一Eiichi Nishikawa
The Chef's Recommendations -
The word [delicious] becomes our energy. A chef that lays importance in the customer
He was born on November 19, 1978 in Nagoya, Aichi Prefecture. From the experience of hearing [delicious] and [thank you] he wanted to please more people and pursued a career in the world of cooking. After he specialized in studying Japanese cuuisine at [Mandokoro Nishikawaya], he came to [Tori Shimizu] in 2016.
西川 英一Eiichi Nishikawa
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Sushi Hanayoshi
鮨 花吉
- Niseko/Kutchan/Rusutsu, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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吉岡 亮平Ryohei Yoshioka
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A skillful chef who offers exquisite seafood from Hokkaido.
Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.
吉岡 亮平Ryohei Yoshioka
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Shiki Suikatei
四季 粋花亭
- Hakodate, Hokkaido
- Japanese,Japanese / General
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岩田 建一朗Kenichiro Iwata
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He opened his own restaurant in Hakodate with his special selection of local ingredients.
He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.
岩田 建一朗Kenichiro Iwata
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Izakaya Tanuki
居酒屋たぬき
- Nishi-Azabu, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)
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酒井 健Ken Sakai
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The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.
After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.
酒井 健Ken Sakai
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Otaru Masazushi Main Branch
おたる政寿司 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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中村 圭助Keisuke Nakamura
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Born as the second son in the lineage of Otaru Masazushi, a well-established restaurant with a long history!
After returning home in 2006 after training at a major sushi restaurant in Tokyo for three years, Mr. Nakamura demonstrated his aptitude in multiple areas: he assumed responsibility for buying ingredients for all of Otaru Masazushi's branches, launched new businesses such as the Third Generation Otaru Nakamuraya delivery division, Rakuten online sales, and catalogue sales, and more. In 2007, he won gold in the Hokkaido Sushi Skill Competition, and in 2009 he won the Otaru Masazushi Company-wide Skill Competition, showing high skill in making sushi in addition to an entrepreneurial streak. He now is truly a sushi artisan, becoming the third generation of his restaurant.
中村 圭助Keisuke Nakamura
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Maruya Honten Meieki Branch
まるや本店 名駅店
- Nagoya Station, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General
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安仁屋 啓泰Keitai Aniya
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Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.
Interested in cooking, he joined "Maruya Honten" from Okinawa upon graduation from high school and learned the basics of Japanese cuisine. While gaining experience at each branch, he has worked to become an eel chef and is now actively mentoring junior chefs. With many years of experience, he always works hard to further satisfy his customers.
安仁屋 啓泰Keitai Aniya
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Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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磯野 直大Naohiro Isono
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He chose to enter the cooking field to spend his whole life doing what he likes.
He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.
磯野 直大Naohiro Isono
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Sushi Gotoku
鮨 五徳
- Dogenzaka/Shinsen, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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上野 純平Junpei Ueno
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Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.
Mr. Ueno was born in 1976 in Niigata. After 13 years of apprenticeship at a sushi restaurant in Setagaya, he opened his sushi restaurant, Sushi Gotoku, in Shibuya Kamiyama-cho. On its 10th anniversary, it relocated to its current location in the same Kamiyama-cho. He wanted to offer not only sushi but also a course menu with various dishes to enjoy, so he experienced various cuisines at other sushi restaurants, Japanese cuisine, and French cuisine for three months before opening the restaurant. Since the restaurant opened in 2007, he has attracted many customers by serving sushi and dishes such as terrine and mousse, a fusion of Japanese and French cuisine, matched with both sake and wine in the course.
上野 純平Junpei Ueno
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Honmachi Saryo
本町茶寮
- Inuyama, Aichi
- Japanese,Japanese / Local Japanese Cuisine / Wagashi (traditional Japanese sweets) / Soft Ice Cream
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久世 高裕Takahiro Kuze
The Chef's Recommendations -
Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.
He was born 1981 in Aichi Prefecture. In an effort to liven up his city, Mr. Kuze started setting up his own food stall at events such as the Inuyama Festival, and was able to learn practical restaurant management and service skills from on-the-ground experience. In 2014, he opened [Honmachi Saryo] with the conviction that an effort to boost the tourism economy shouldn't be based on tax incentives. The tea house has created a photo-worthy menu, focusing on dengaku (grilled miso skewers), which is gaining popularity as an affordable yet delicious treat of Inuyama.
久世 高裕Takahiro Kuze
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Shabu-shabu Sukiyaki Unagi Yoshino
しゃぶしゃぶ・すき焼き・鰻 吉野
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Wagashi (traditional Japanese sweets)
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Sumiyaki Anago Yamayoshi
炭焼あなご やま義
- Himeji, Hyogo
- Japanese,Japanese / General / Unagi (eel) / Donburi (rice bowl)
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有本 良Ryo Arimoto
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Mr. Arimoto's love for seeing people's smiles led him to enter the world of pastry and cooking.
He was born in 1985 in Hyogo. The smiles on people's faces that deliciousness brings. He was attracted to that moment and decided to become a chef. Started his career at an Italian restaurant "Hummingbird 2000" in Himeji City. Since then, he has gained experience in various restaurants, specializing in a wide range of genres, including pastry, Italian, and Japanese cuisine. As he became interested in conger eel, a specialty of Himeji, he joined Yamayoshi in 2018.
有本 良Ryo Arimoto
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Lamb Shabu Kinnome Ginza Main Branch
ラムしゃぶ金の目 銀座本店
- Shimbashi/Shiodome, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)
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田中 健介Kensuke Tanaka
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Mr. Tanaka supports guests in spending a comfortable time at his restaurant and fully enjoying the deliciousness of the food.
He is the head chef of the Ginza Main Branch of Lamb Shabu Kinnome, the first branch of this restaurant. The restaurant's Ginjo Lamb lets customers feel the melting deliciousness and rich flavors. He supports the guests in properly enjoying its deliciousness with shabu-shabu and sukiyaki. In all-you-can-eat, refills of meat and vegetables are served without pause. The service style, in which food is gradually brought to the table without being called upon, is carefully prepared.
田中 健介Kensuke Tanaka
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Ryuduki SUSHI
龍月 SUSHI
- Kinshicho/Sumiyoshi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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久松 淳Jun Hisamatsu
The Chef's Recommendations -
Mr. Hisamatsu is a chef who entertains his guests with customized dishes for each one.
Mr. Hisamatsu was born in 1974 in Ishikawa. He started his career at a Sushi and Kappo(Japanese-style cooking) restaurant. He gained experience at restaurants in his hometown, Ishikawa, Yokohama, a casino hotel in Macau, and a high-end Sushi restaurant in Shanghai. He also trained at a Michelin-starred restaurant before joining Ryuduki SUSHI in 2019. He says, "The charm of sushi is that the food you want to eat right now is served immediately." He believes in customizing the dishes for guests and making them for each individual.
久松 淳Jun Hisamatsu
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Ukai Toriyama
うかい鳥山
- Hachioji, Tokyo
- Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken
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佐藤 辰美Tatsumi Sato
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He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple
He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.
佐藤 辰美Tatsumi Sato
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Okinawa Kaiseki Akasaka Tantei
沖縄懐石 赤坂潭亭
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Okinawa Cuisine
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飯倉 健二 Kenji Iikura
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Aiming to be a bridge to connect the world through cuisine.
Mr. Iikura was born in 1973 in Tokyo. Becoming a chef has been his dream since he was a student. After studying for about 10 years at a Japanese restaurant, Sakuichi, in Osaka, he returned to Tokyo. Worked at kappo and Japanese restaurants in Tokyo before entering Akasaka Tantei in 2010. Upon joining the restaurant, he became sous chef and was promoted to head chef in 2020. He aims to contribute to the development of Okinawan cuisine and culture, saying, "I want to make the most of Okinawan flavors based on Japanese cuisine."
飯倉 健二 Kenji Iikura
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Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
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松本 大典Daisuke Matsumoto
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World renowned chef of traditional Tokyo-style Sushi in Kyoto.
He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.
松本 大典Daisuke Matsumoto
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