21 - 40 of 767 chefs
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HAKATAYA
HAKATA屋
- Kumamoto, Kumamoto
- Japanese,Japanese / General / Kushiyaki (grilled skewers) / Japanese Sosaku (creative cuisine)
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白根 龍獎Ryusuke Shirane
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Serves menus to match Kumamoto's local sake, shochu, and a variety of other drinks.
Mr. Shirane was born in 1994 in Kumamoto. Based on Japanese cuisine, he also experienced Western cuisine. With experience in various culinary genres, he has expanded his repertoire while honing his skills as a chef. Currently working at HAKATAYA. He offers a wide variety of menu items to match the unique drinks, including Kumamoto's local sake, shochu selected by the shochu sommelier, and Kikuka wine.
白根 龍獎Ryusuke Shirane
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Wine to Washoku Mikuri
ワインと和食 みくり
- Shijokawaramachi/Teramachi, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine
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西 正希Masaki Nishi
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Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.
He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie. After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.
西 正希Masaki Nishi
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Akasaka Sumibi Shabu-shabu Takane No Buta
赤坂 炭火しゃぶしゃぶ 高嶺の豚
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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伊藤 大貴 Hiroki Ito
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Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.
He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.
伊藤 大貴 Hiroki Ito
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Jyanome Sushi
蛇の目寿司
- Rumoi, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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牧戸 裕太Yuta Makito
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Mr. Makito offers seasonal ingredients selected with keen eyes and the best cooking methods.
He is currently working as a chef at Jyanome Sushi. With its roots in a fresh fish restaurant, Jyanome Sushi is proud of its seasonal ingredients, which are selected with keen eyes for quality. For guests who visit the restaurant for various purposes, Mr. Makito offers excellent dishes that satisfy the five senses, valuing the individuality of the high-quality ingredients.
牧戸 裕太Yuta Makito
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Nihonbashi Tamai Main Branch
日本橋 玉ゐ 本店
- Nihonbashi, Tokyo
- Japanese,Japanese / General / Sake
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丸山容史Hiroshi Maruyama
The Chef's Recommendations -
Started his career in the F&B industry as a teenager.
Mr. Maruyama has been training in a sushi restaurant since his teens and has experience with a wide range of fish. Among them, the conger eel is a delicate fish whose quality varies dramatically depending on how it is handled. He is proud of his restaurant's devotion to quality, which he believes customers will see once they sample their meals. He feels that Japan's traditional eating culture is based on an attitude of hospitality. His ambition is to consistently utilize the skills and knowledge he has acquired, with the goal of bringing delight to his customers.
丸山容史Hiroshi Maruyama
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Ganso Kushi-shabu Matsutake Shinsaibashi Branch
元祖串しゃぶ まつたけ 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)
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谷川 貴一Takakazu Tanigawa
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Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.
He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.
谷川 貴一Takakazu Tanigawa
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Yakitori TAKE
丈 -Yakitori TAKE-
- Shimbashi/Shiodome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken
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加藤丈法Takenori Kato
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Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.
Mr. Kato gained experience and skills at renowned Japanese restaurants such as Nadaman Co., Ltd., THE RITZ-CARLTON TOKYO Hinokizaka, and Park Hotel Tokyo Hanasansho. As the owner of Ginza Yakitori Tsukiya, he attracted many guests from Japan and abroad with his fusion of yakitori and Japanese cuisine that brings out the best in the ingredients. In October 2024, he opened Yakitori TAKE to provide guests worldwide with a more fulfilling and happy experience through yakitori and to spread the value of yakitori, a traditional Japanese culture, throughout the world.
加藤丈法Takenori Kato
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Kawachi Kamo-ryori Kamosho
河内鴨料理 鴨匠
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood
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津村 佳彦Yoshihiko Tsumura
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Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.
In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.
津村 佳彦Yoshihiko Tsumura
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Ryouriya Somekawa
料理屋 染川
- Gotanda, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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染川 昌裕Masahiro Somekawa
The Chef's Recommendations -
Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.
He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.
染川 昌裕Masahiro Somekawa
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Sukiyaki to shun no shokuzai Kitashinchi Nakatani
すき焼と旬の食材 北新地 中たに
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak
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岸田 満Mitsuru Kishida
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With years of experience working with various ingredients, Mr. Kishida provides a superior moment for each guest.
He was born in 1979 in Osaka. His culinary background includes experience at a yakiniku (Japanese BBQ) restaurant and a French restaurant in hotels. As a chef, he has honed his knowledge and know-how to provide guests with a quality dining experience through his experience with various ingredients. He is currently the owner and chef of Kitashinchi Nakatani.
岸田 満Mitsuru Kishida
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Irifune Ito-ekimae Branch
入船伊東駅前店
- Ito/Shimoda, Shizuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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金井 克彦Katsuhiko Kanai
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Pursuing sushi for 30 years.
Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.
金井 克彦Katsuhiko Kanai
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Teuchi Soba to Kamo Ryouri Jigen
手打ち蕎麦と鴨料理 慈玄
- Ebisu, Tokyo
- Soba (noodles),Japanese / Duck / Soba (noodles) / Sake
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浅見 昌治Masaharu Asami
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In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.
He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.
浅見 昌治Masaharu Asami
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Dohtonbori FELLOWS Okachimachi Branch
道とん堀FELLOWS御徒町店
- Okachimachi, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)
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森 悠Yu Mori
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Mr. Mori cherishes communication with his guests, creating a time full of smiles.
He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.
森 悠Yu Mori
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Sushi & bar 5
鮨&bar 5
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Wine / Sake
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Sushi Ogido
鮨おぎ堂
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
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荻堂 胤志Tsugushi Ogido
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Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.
Mr. Tsugushi Ogido, born in 1974 in Okinawa, is the owner of Sushi Ogido. With a passion for culinary arts from an early age, he honed his skills in his hometown before moving to Osaka at age 20 to pursue his dreams. In 2008, he opened his first sushi restaurant in Kitashinchi, marking his independence. In 2016, he relocated and reopened the restaurant to its current place. It is a dining space with a beautiful cypress counter where the finest nigiri and seasonal dishes are prepared with care, such as aging, and presented with chic gestures. His warm hospitality is also well-received.
荻堂 胤志Tsugushi Ogido
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Yakitori Kagura
やきとり神楽
- Higobashi, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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中西 和慶Kazuyoshi Nayanishi
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Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.
He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.
中西 和慶Kazuyoshi Nayanishi
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Tominokoji Tempura Matsui
富小路 天ぷらまつ井
- Shijokawaramachi/Teramachi, Kyoto
- Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake
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松井 基宏Motohiro Matsui
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Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.
He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.
松井 基宏Motohiro Matsui
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ZEN
ZEN 繕
- Kusatsu, Gunma
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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小田 和広Kazuhiro Oda
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Mr. Oda started as a hotel chef and became a meat specialist.
He was born in 1993 in Ibaraki. He started his career as a chef in his early 20s. Initially working as a Chinese chef in a major hotel, he spent his early years in training until his mid-twenties. After that, he turned to specializing in meat and has served many quality meats to his guests. He is currently the head chef at ZEN.
小田 和広Kazuhiro Oda
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Hikizan
引算
- Nagarekawa/Yagembori, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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青木 伸一Shinichi Aoki
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Mr. Aoki delivers the best Japanese cuisine with his "Hikizan (subtraction)" cooking style, in which the deliciousness of seasonal ingredients shines through.
He was born in 1975 in Hiroshima. The owner of Hikizan. After training at a major restaurant in Hiroshima-shi, he produced a sake izakaya, Kokoroya, in Otemachi, the same city, and developed it into a popular restaurant. While cooking dishes that go well with alcohol, he realized the depth of Japanese cuisine again, so he honed his skills in authentic Japanese cuisine. In 2014, he gained the management rights of Kokoroya and became independent. As he operated the restaurant, he prepared to open a Japanese restaurant, and in April 2020, he opened his current restaurant. He entertains guests from Japan and abroad with seasonal Japanese cuisine that is skillfully prepared with the best of ingredients.
青木 伸一Shinichi Aoki
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Nihonbashi Kayabacho Sakaba Tototo
日本橋・茅場町酒場ととと
- Kayabacho, Tokyo
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake
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原田 望Nozomi Harada
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Ms. Harada honed her skills through Japanese food and Japanese cuisine.
She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.
原田 望Nozomi Harada
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