341 - 360 of 758 chefs
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Izakaya Marusa Main branch
イザカヤ マルサ ホンテン （居酒屋まるさ本店）
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
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上盛 秀也Shuya Uemori
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He creates his dishes carefully one by one to make the guests smile.
He was born in 1985 on Ishigaki-jima Island, Okinawa prefecture. He found cooking fun through his part-time job experience at a restaurant and decided to be a chef. After learning the fundamentals of western cuisine at [Art Hotel Ishigaki] for 5 years, he started working as a chef at [Izakaya Marusa Main branch] where he cooked Japanese cuisine on a full scale. Currently, he creates dishes carefully one by one to make the guests smile and feel happy about visiting Ishigaki-jima Island.
上盛 秀也Shuya Uemori
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Sushi Shihogama
鮨 しほがま
- Korinbo/Katamachi, Ishikawa
- Sushi,Japanese / Sushi / Kaiseki (tea-ceremony dishes) / General
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幸田 勝美Katsumi Koda
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A chef who carries on the tradition of the long-established Shihogama while pursuing further evolution.
Mr. Koda was born in 1965 in Kanazawa City, Ishikawa prefecture. As the second-generation owner, he continues to uphold the name of Shihogama, a restaurant once renowned as a long-established kappo restaurant in Kanazawa, which his parents ran. He trained from scratch at Shihogama in Korinbo and then served as the owner of the relocated restaurant in Toriki. After that, he gained experience at various restaurants and revived Shihogama in 2018. Maintaining the flavors and skills inherited from his parents, Mr. Koda continues to captivate many regular customers with his diverse dishes that showcase the appealing ingredients of Kanazawa.
幸田 勝美Katsumi Koda
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Yakitori Miyagawa Otemachi branch
やきとり宮川 大手町店
- Otemachi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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柴田 勲Isao Shibata
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In the battleground of restaurants, he is aiming to be the overwhelming No.1 restaurant in the area.
He was born in 1963 in Toyama prefecture. He found that the restaurant field was fun and deep while working a part time job in his school days. After graduating from high school, he trained at a Japanese pub in Tokyo for 7 years, and entered MIYAGAWA Co., Ltd. in 1989. He became the manager of the Otemachi branch when it opened, and managed the whole kitchen. His current goal is to be the overwhelming No.1 restaurant in the battleground of restaurants of Tokyo. He inspects the branches every month, to develop ideas to improve the working environment and operation of his restaurant. He attracts many repeaters with his friendly personality.
柴田 勲Isao Shibata
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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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Shabuzen Ginza Creston Hotel Branch
しゃぶ禅 銀座クレストンホテル店
- Tsukiji, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)
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大村 専二Senji Omura
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Mr Omura welcomes diners with the finest ingredients.
He was born in 1960 in Gunma Prefecture.
大村 専二Senji Omura
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Shabuzen Roppongi Branch
しゃぶ禅 六本木店
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)
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田中 泰宏Yasuhiro Tanaka
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From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.
Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.
田中 泰宏Yasuhiro Tanaka
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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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Akasaka Shikian Yoetsu
赤坂四季庵よう悦
- Akasaka, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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若林 陽悦Yoetsu Wakabayashi
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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
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Tofu-ya
とうふや
- Ise, Mie
- Japanese,Japanese / General / Tofu Dishes
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千原 昌也Masaya Chihara
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His signature crafted tofu cuisine comes backed by years of Japanese culinary training.
He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.
千原 昌也Masaya Chihara
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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)
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川向 和美Kazumi Kawamukai
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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
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Kamakura Kaisen Umi Kamakura Komachi
鎌倉海鮮 碧海-umi-鎌倉小町
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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高橋 いず美Izumi Takahashi
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As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.
She was born in 1974 in Miyagi. She has a strong interest in cooking and a deep knowledge of presentation and tableware. Her interest in cooking, serving, and tableware has led to her own joy and interest in the culinary world. She started her career in 2017. Learn about sake and fish at Sakana BAR Ippo in Azabu-Juban. In 2024, she opened umi, serving guests daily as the proprietress.
高橋 いず美Izumi Takahashi
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Nihonryori Tomita
日本料理とみた
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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冨田 浩Hiroshi Tomita
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Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.
He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.
冨田 浩Hiroshi Tomita
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Kadoya Okaido Branch
かどや 大街道店
- Okaido/Gintengai, Ehime
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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永吉 悟Satoru Nagayoshi
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Mr. Nagayoshi, with expertise in various culinary genres, is dedicated to sharing the rich and lasting charms of his hometown, Ehime.
He was born in 1982 in Ehime Prefecture. His career as a chef began in his teens, working at restaurants in the prefecture. He has worked in various types of restaurants, including Japanese, Western, and Chinese cuisines, which has expanded his skills and potential as a chef. He currently works as a chef at the Kadoya Okaido Branch, where he shares the charms of Ehime with guests from both within and outside the prefecture in his hometown of Matsuyama.
永吉 悟Satoru Nagayoshi
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Shutoku 2nd Branch
秀徳2号店
- Tsukiji, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
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福里 優一郎Yuichiro Fukusato
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Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.
He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.
福里 優一郎Yuichiro Fukusato
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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
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冨永 隆二Ryuji Tominaga
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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
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Sushi Genya Miyako Rikyu
鮨 げん家 宮古離宮
- Miyako/Other remote islands, Okinawa
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sushi / Sake
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中野 弘嗣Hiroshi Nakano
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Mr. Nakano is a sushi chef who trains the next generation to deliver excitement beyond the dining table.
He was born in 1978 in Osaka. Since his grandfather ran a sushi restaurant, he has been familiar with cooking from an early age. At 18, he entered the world of cooking in earnest. After honing his skills at Tsuji Culinary Institute, he trained at a long-established sushi restaurant in Osaka. Following further experience at a hotel, he opened his own restaurant, Sushi Genya, in Osaka. He also teaches part-time at his alma mater to help develop the next generation of chefs. Continuing his pursuit of "dishes that cannot be tasted at home," he listens to the voice of the ingredients and sublimates them into exquisite dishes.
中野 弘嗣Hiroshi Nakano
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Yakitori Kappou Shouchan Kichijoji-bettei
焼鳥割烹しょうちゃん 吉祥寺別邸
- Kichijoji, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Kaiseki (tea-ceremony dishes)
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河村 俊樹Toshiki Kawamura
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Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.
He was born in 1980 in Shizuoka. Influenced by his grandparents, who were artisans, he aspired to be a chef since high school. After graduating from a culinary school in Niigata, he worked at a Kaiseki (tea-ceremony dishes) restaurant in Akasaka for three years, a hotel in Shinagawa for three years, and a Sushi restaurant in Tsukiji for five years. After that, he worked at a Japanese restaurant for ten years before joining Yakitori Kappou Shou-chan Kichijoji-bettei last year. Currently, he is working as the head chef.
河村 俊樹Toshiki Kawamura
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Pontocho HOUSHOAN
先斗町 烹祥庵
- Kiyamachi/Pontocho, Kyoto
- Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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Ryotei Omiya ICHI-NO-YA
料亭 大宮 一の家
- Omiya, Saitama
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)
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赤石 純一Junichi Akaishi
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The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.
Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.
赤石 純一Junichi Akaishi
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Ryokichi
漁吉
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)
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平本 清忠Kiyotada Hiramoto
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Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.
He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.
平本 清忠Kiyotada Hiramoto
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