381 - 400 of 641 chefs
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Sushi Kappo Kakihachi
すし割烹 柿八
- Soen, Hokkaido
- Japanese,Japanese / General / Sushi / Sake
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Kappo Aoyagi
割烹 青柳
- Ashiya, Hyogo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)
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青柳 竜良Tatsuro Aoyagi
The Chef's Recommendations -
Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.
Born in 1971 in Chiba prefecture, he was the son of a chef providing in-flight meals on airplanes. As a child, Mr. Aoyagi saw his father board government airplanes as the head Japanese food chef and provide meals for the emperor and other VIPs, so becoming a chef was a natural path for him. After graduating, he joined Tsukiji Tamura and worked at Tokyo Tamura in Kobe (now known as Kobe Tamura) for 15 years as vice head chef. After gaining further experience at a Japanese restaurant in Sannomiya, Osaka, he opened his own restaurant in December 7, 2011. He currently works as the owner and head chef of Kappo Aoyagi.
青柳 竜良Tatsuro Aoyagi
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Kyobashi Basara
京橋 婆娑羅
- Kyobashi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)
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管 武敏Taketoshi Kan
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Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.
Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.
管 武敏Taketoshi Kan
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Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location
鰻 ひつまぶし備長 三越銀座店
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)
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中川 代智Daichi Nakagawa
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中川 代智Daichi Nakagawa
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Japanese Cuisine Shunka
日本料理 旬花
- Nagano, Nagano
- Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / General
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中村 義信Yoshinobu Nakamura
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He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.
He was born in 1976 in Nagano prefecture. After accumulating experience at various Japanese restaurants in Nagano and Tokyo, he worked to open restaurants, and became the manager of restaurants. This rich-experienced chef trained under renowned restaurants and chefs, while continuously studying to widen his knowledge, including the tea ceremony. In 2005, He opened [Japanese Cuisine Shunka] in Nagano. In 2014, this restaurant was relocated to its current location, and [Tempura Kakure Shunka] also opened on its first floor. His restaurants serve kaiseki (traditional Japanese cuisine) using seasonal local ingredients, which is highly received.
中村 義信Yoshinobu Nakamura
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Kanda Unomaru
神田 宇廼丸
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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永田 浩二Koji Nagata
The Chef's Recommendations -
A sincere chef finally goes independent after many years of training.
Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.
永田 浩二Koji Nagata
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Sushi-dokoro Tatsutoshi
鮨処 竜敏
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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廣瀬 秀敏Hidetoshi Hirose
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Operates a renowned restaurant that has been loved for over a quarter of a century in Susukino.
Mr. Hirose was born in 1973 in Hokkaido. He chose the restaurant business as a job to acquire expertise. Entered a sushi restaurant in his hometown of Sapporo and began his life as a professional chef in earnest. At age 26, he opened his own restaurant in Otaru, where many of the best sushi restaurants are gathered. Three years later, he moved from the Otaru branch (closed) to Susukino and opened Tatsutoshi. Currently, he not only manages the restaurant but also takes part in Hokkaido product exhibitions held throughout Japan.
廣瀬 秀敏Hidetoshi Hirose
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OTARU MASAZUSHI GINZA
おたる政寿司 銀座
- Ginza, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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中村 考志 Takayuki Nakamura
The Chef's Recommendations -
As a child, Mr. Nakamura decided to follow in his father's footsteps and continue the long-standing restaurant's traditions.
He was born in 1978 in Hokkaido. Born as the third generation of a sushi restaurant founded in 1938. Since elementary school, he had willingly helped out at the restaurant during his vacations. Although his father never explicitly told him to take over the family business, he watched his father closely as a child and knew he wanted to become the next in line. He studied business administration at university. He steadily improved his skills, winning the Best Award at the 2007 Hokkaido Cooking Technical Competition and becoming the Japanese representative at the "SUSHI AWARD2008", the world sushi competition, in 2008.
中村 考志 Takayuki Nakamura
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IKKYU 19HITOYASUMI Takaoka Toide branch
一休 19HITOYASUMI 高岡戸出店
- Takaoka, Toyama
- Japanese,Japanese / General / Sousaku Sushi (creative sushi) / Coffee
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山崎 愛Ai Yamazaki
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Making use of her attentive hospitality, she became a barista.
She was born in 1989 in Inami, Nanto city, Toyama prefecture. After graduating from high school in her hometown, she entered a confectionery school in Kyoto, where she obtained a certificate as a confectionery hygiene master. After accumulating experience at several cafes and restaurants, she went back to her hometown of Toyama with the aim of opening a restaurant there in the future. To improve her skill, she entered [19HITOYASUMI] where she obtained the knowledge of the latte art, coffee, tea, and herbs, and mastered brewing good coffee and tea. Currently, as a skilled barista and service staff, she welcomes the guests day and night with great hospitality.
山崎 愛Ai Yamazaki
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Sushi Urayama Meieki
鮨うら山 名駅
- Nagoya Station, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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清野 孝博Takahiro Kiyono
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Mr. Kiyono wants many people to enjoy the deliciousness of Hokuriku sushi.
He was born in 1977. At first, he entered the world of Japanese cuisine, where he learned sushi. He has traveled abroad to the U.S. to master and spread the Japanese way, and now he has settled in Nagoya. Using unique fish from the Hokuriku region and special red vinegar rice, he offers delicious sushi and a bite that will impress you. He is looking forward to welcoming you to the restaurant.
清野 孝博Takahiro Kiyono
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Hitsumabushi Nagoya Bincho Esca Location
ひつまぶし備長 エスカ店
- Nagoya Station, Aichi
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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藤井 光Hikaru Fujii
The Chef's Recommendations -
藤井 光Hikaru Fujii
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Kobe Kitano Sow
神戸 北野 双
- Sannomiya, Hyogo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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半情 圭佐Keisuke Hanjyo
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Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.
He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.
半情 圭佐Keisuke Hanjyo
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Kagoshima Kurokatsu-tei
鹿児島 黒かつ亭
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Miso Katsu (pork cutlet in miso sauce)
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藤本 竜司Ryuji Fujimoto
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He creates exquisite dishes with high-quality ingredients, through experience he accumulated.
He was born in 1988 in Fukuoka prefecture. He entered the restaurant field around 2007, then accumulated experience as a chef at a restaurant in Tokyo for 7 years. After returning to Fukuoka and working at [Ore-no-Kappo Hakata Nakasu], he entered the current company in 2017. [Kurokatsu-tei] uses various high-quality ingredients, such as black pork from Kagoshima. He elaborates dishes everyday, while considering how to make use of the experience he accumulated to cook these exquisite ingredients.
藤本 竜司Ryuji Fujimoto
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Ishiya
いしや
- Kanazawa Station, Ishikawa
- Japanese,Japanese / General
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宮川 説保Tokiyasu Miyakawa
The Chef's Recommendations -
Mr. Miyakawa is a chef who carries on the tradition, carefully creating a space for enjoying meals.
He was born in 1971 in Ishikawa. His family owned a long-established kappo restaurant, Ishiya, which has been in business since 1866. He entered the culinary field to follow in his family's footsteps. After graduating from college, he trained at "Naniwa Kappo Kigawa," led by Mr. Shuzo Ueno. After seven years of experience, he joined Ishiya. As well as taking the time and effort to cook, he carefully creates a space where guests can fully enjoy their meal and welcomes them to a blissful moment.
宮川 説保Tokiyasu Miyakawa
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Hitsumabushi Nagoya Bincho Lachic Location
ひつまぶし備長 ラシック店
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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和田 英樹Hideki Wada
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和田 英樹Hideki Wada
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Kushitei JR HAKATA CITY branch
串亭 JR 博多シティ店
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)
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藤瀬 誠也Seiya Fujise
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Seeking for his ideal world, he entered the cooking field.
His dream in his teens was to have a job with which he could create something. While working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant.
藤瀬 誠也Seiya Fujise
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Kappo Nakanoya
割烹 仲乃家
- Tochigi City/Oyama/Shimotsuke, Tochigi
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)
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板長 杉山 謙二Master Chef: Kenji Sugiyama
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Always pursuing high-quality Japanese cuisine diligently.
He was born in 1969 in Ibaraki Prefecture. He has 30 year of cooking experience exclusively in the field of Japanese cuisine from a sushi kappo (traditional Japanese cuisine) in Tokyo to a pufferfish specialized restaurant and an eel specialized restaurant. He is persistent in pursuing high-quality Japanese cuisine using primarily fresh local ingredients.
板長 杉山 謙二Master Chef: Kenji Sugiyama
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Kiyose Sasama
季よせ ささま
- Himeji, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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笹間 照太Shota Sasama
The Chef's Recommendations -
A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.
He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo’s preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.
笹間 照太Shota Sasama
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CAFE RESTAURANT Yayoi
CAFE RESTAURANT やよい
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Japanese,Japanese / General / Pasta / Cake
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久野Kuno
The Chef's Recommendations -
The chef values communications with customers.
Born in Kyoto. Before she became a cook, she was involved in the apparel industry, and practiced communications with customers. She has come back to the food industry where she had worked as a part-timer, as she wanted to hear [yummy] from the customers again. Both in the apparel and food industries, communication with customers is very important. She cooks everyday enjoying chats with customers.
久野Kuno
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Nihonbashi Osaka
日本橋 逢坂
- Ningyocho/Kodenmacho, Tokyo
- Japanese,Japanese / General / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)
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大坂 和美Kazumi Osaka
The Chef's Recommendations -
An interest in cooking that began as a child started him down the path to becoming a chef
Chef Osaka was born in Tokyo in 1972. Following what felt like a natural path to becoming a chef, he studied at Yokohama Culinary Institute, where he specialized in French cooking. He started down the path of Japanese cuisine after being assigned to it on a job. He took that opportunity to devote himself to kaiseki course and traditional Japanese cooking, with the goal of setting out on his own at age 40. A senior apprentice at [Ginza Asami] gave him the advice that if he wanted to start his own restaurant, he should do it as soon as possible, so when he was 35, he opened [Higashi-Azabu Osaka]. In April 2015, he opened a second location, [Nihonbashi Osaka], where he now displays his talents.
大坂 和美Kazumi Osaka
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