361 - 380 of 767 chefs
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Yakitori Miyagawa Yotsuya branch
やきとり宮川 四ツ谷店
- Ichigaya, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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山崎 智弘Tomohiro Yamazaki
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The young leader advances towards [the best yakitori (chicken skewer) shop in the world].
He was born in 1988 in Tokyo. Being influenced by his mother who worked in the restaurant field, he got interested in cooking and had training for 4 years at a ramen noodle shop in Tokyo. He entered the current restaurant in 2011, since then, his sociable personality has been the life of the restaurant. Currently he manages the branch as its manager. As the restaurant has an open kitchen, he makes the best effort to behave well and have good communication with the guests. He improves his cooking skills everyday to realize his dream to make his restaurant, which started from Nihombashi, Tokyo, [the best yakitori shop in the world].
山崎 智弘Tomohiro Yamazaki
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Juwari Soba Irori Mizunuma Branch
十割そば 囲炉裏 水沼店
- Isesaki/Kiryu, Gunma
- Soba (noodles),Japanese / General / Soba (noodles) / Donburi (rice bowl)
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千葉 喜明Yoshiaki Chiba
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Offering Juwari Soba in a rich natural environment with delicious water and air.
Mr. Chiba was born in 1973 in Iwate. Growing up watching his parent as they ran a soba restaurant, he naturally became a soba chef himself. After graduating high school, he started working at Nanbuyashiki, a soba specialty restaurant and began training. He honed his skills for more than 10 years. After turning 30, he returned to his hometown, intending to take over his family's soba restaurant. Still, the 2011 earthquake forced the restaurant out of business, and he moved to Tokyo. He has worked at soba specialty restaurants in Tokyo and Kanagawa. In 2024, he joined his current company. He was involved in the start-up of Juwari Soba Irori Mizunuma Branch and became the manager at the time of its opening.
千葉 喜明Yoshiaki Chiba
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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
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黒口 淳史Atsushi Kuroguchi
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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
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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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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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Noichi Shokudou
の一食堂
- Numazu, Shizuoka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)
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中島 稲一Inakazu Nakajima
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To uphold the restaurant's tradition. Mr. Nakajima's culinary journey began in the fisheries industry.
He was born in 1962 in Shizuoka. As the eldest son, he felt it was inevitable that he would take over the family business run by his parents. Therefore, he decided early on to become a chef. After graduating high school, he joined Dainobu Suisan, a fishery company located within the Numazu fish market, where he spent about two years learning about procurement. Then, he trained for about three years at Maruto Suisan in Toi, Izu-shi. After that, he returned home to take over the family business. He now runs the restaurant with his wife and two daughters.
中島 稲一Inakazu Nakajima
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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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Hitori Shabu Shabu Nanadaime Matsugoro
ひとりしゃぶしゃぶ七代目松五郎
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.
While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.
百瀬 和輝Kazuki Momose
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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)
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河瀬 麻耶Maaya Kawase
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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
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Shinjuku Kakekomi Gyoza
新宿 駆け込み餃子
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / Basashi (horse meat sashimi) / Sousaku Sushi (creative sushi) / Gyoza (dumplings)
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竹内 仁栄Kimiharu Takeuchi
The Chef's Recommendations -
Mr. Takeuchi wanted to take over his father's restaurant and entered the world of chefs.
He was born on July 3, 1980, in Saitama. His father operated a Chinese restaurant, and his mother helped in the store. Mr. Takeuchi, along with his mother, spent his childhood in the kitchen, so it came as natural for him to enroll in a culinary school. He trained at restaurants in Ginza, Roppongi, and Ebisu for 15 years, thinking he would someday take over his father's restaurant. He has absorbed a wide range of knowledge, from Shanghai cuisine, Cantonese cuisine, and medicinal herbs to management and accounting up to the present.
竹内 仁栄Kimiharu Takeuchi
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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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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
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齊藤 綱二Koji Saito
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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
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Motoyu Yamadaya Ryokan
元湯 山田屋旅館
- Hitachi/Hitachiota, Ibaraki
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General
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小林 康昭Yasuaki Kobayashi
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Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.
He was born in 1978 in Ibaraki. Grew up as the heir to a long-established inn, Motoyu Yamadaya Ryokan, he naturally decided to become a chef. He began his career at a ryokan in Kanagawa, and after studying at various places, including a Japanese restaurant, a pike eel restaurant, and a restaurant specializing in pufferfish, he became the 20th generation in 2008. His specialty is colorful and delicate cuisine that uses his wealth of experience. His innovative dishes, which use abundant local ingredients from Ibaraki, are very popular, and he has many repeat customers who come back for his cuisine.
小林 康昭Yasuaki Kobayashi
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Unoshima Villa
うのしまヴィラ
- Mito/Hitachinaka, Ibaraki
- Japanese,Japanese / General
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原田 顕命Kenmei Harada
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Through cooking, Mr. Harada wants to deliver an appreciation for nature and the excitement of food.
He was born in 1995 in Ibaraki. One cook he saw on TV became the catalyst for a significant change in his life. He decided to pursue a career in Japanese cuisine out of a desire to enrich people's hearts and minds through Japanese food. After graduating from a vocational school, he honed his culinary sensibility at a ryotei restaurant in Kyoto. Then, he worked at a kappo restaurant in Tokyo, where he served as sous chef for six months at a branch in Shanghai. Currently, as the head chef of the inn run by his family, he provides personalized cuisine to ensure that each guest is truly satisfied.
原田 顕命Kenmei Harada
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Asakusa Kusatsutei Ariake Branch
浅草 草津亭 有明店
- Ariake, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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澤田 清美Kiyomi Sawada
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Mr. Sawada continues to lead a life as a chef filled with enthusiasm and hard work.
He was born in Fukushima. At 18, he chose the culinary world in order to develop his skills. At Asakusa Kusatsutei, a renowned restaurant in Asakusa, he trained and honed his techniques while experiencing the depth of the cuisine. In April 2023, Asakusa Kusatsutei Ariake Branch was opened in Ariake. He has now moved to this new career stage and displays his shrewdness.
澤田 清美Kiyomi Sawada
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Niku Kappo Futago THE JUNEI HOTEL KYOTO
肉割烹ふたごTHE JUNEI HOTEL KYOTO
- Shichijo/Tambaguchi, Kyoto
- Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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稲田 慎也Shinya Inada
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Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.
He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.
稲田 慎也Shinya Inada
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Uni Senmonten Yoichiya Hakodate Asaichi Branch
うに専門店世壱屋 函館朝市店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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五十嵐 秀平Syuhei Igarashi
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Mr. Igarashi uses his dexterous hands to create beautifully presented dishes.
He was born in 1997 in Aomori. He wanted to find a career that would allow him to utilize his dexterity. Among the different options, he discovered the potential in cooking and started a career as a chef. As he continued his training, he began to feel the depth of the art of cooking and pushed himself even further. Appointed manager of Yoichiya Hakodate Asaichi Branch, which opened in April 2023, he has been creating his specialty dishes.
五十嵐 秀平Syuhei Igarashi
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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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Tokyo Washoku Rikuu Ebisu Branch
東京和食 りくう 恵比寿店
- Ebisu, Tokyo
- Japanese,Japanese / General
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高山 泰育Yasuhiro Takayama
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A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.
Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."
高山 泰育Yasuhiro Takayama
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SH’UN Wine & Dine
ワイン＆ダイン「シュン」
- Namba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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森田 浩史Hirofumi Morita
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Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.
He was born in 1993 in Osaka. When he was a student, he was captivated by the sight of a chef working across the counter of a Kappo restaurant, and his dream from then on was to become a chef. He began his career in 2013 at Swissotel Nankai Osaka SH'UN Wine & Dine. After training at Steak Kappo Tsune-zune, he gained further experience by returning to his current workplace, SH'UN Wine & Dine, and since November 2024, he has displayed his skills as the restaurant's head chef.
森田 浩史Hirofumi Morita
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