401 - 420 of 764 chefs
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Sushi Gyoten
鮨行天
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / Sushi
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行天 健二Kenji Gyoten
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Born in a family running a sushi restaurant, he finally decided to make a living from sushi.
He was born in 1982 in Yamaguchi. Sushi was a part of his life since he was small, as his grandfather was a sushi chef. But he was not sure if a sushi chef was the right occupation for him, so at the age of 18 he had a trip to New Zealand to find himself. After making the final decision to make a living from sushi, at the age of 21 he started training at a renowned restaurant in Tokyo. In 2009, he opened a restaurant in his hometown, Shimonoseki in Yamaguchi. In 2012, the restaurant was relocated to Fukuoka. In 2014, the restaurant won 3 stars which was given to only 2 restaurants including his one.
行天 健二Kenji Gyoten
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AWOMB Nishikiyamachi
AWOMB西木屋町
- Shijokawaramachi/Teramachi, Kyoto
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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宇治田 博Hiroshi Ujita
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Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.
He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.
宇治田 博Hiroshi Ujita
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Nanzenji Sando Kikusui
南禅寺参道 菊水
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian
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西野 悌司Yasushi Nishino
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With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.
He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.
西野 悌司Yasushi Nishino
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Otaru Masazushi Zenan
おたる政寿司 ぜん庵
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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西岡 秀美Hidemi Nishioka
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Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish
Born February 13th, 1961, Hidemi Nishioka is a native of Hamanaka-cho, Hokkaido. After graduating from vocational school, he joined his father, who was a fisherman, to go fishing out at sea for two years. When the fishing season came to an end and he went for a meal at a sushi restaurant, it struck him that if he cooked the fish he caught in a similar way, they would be delicious. He then aspired to be a sushi artist and began his training at Omi Sushi Sohonten in Kushiro. Afterwards, he refined his skills at sushi restaurants, hotels, and other establishments in Yoichi and Kushiro. In 1989, he joined Masazushi and worked at the main store, becoming manager of Otaru Masazushi Zenan in 2010.
西岡 秀美Hidemi Nishioka
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Sushisho Fukuoka Branch
すし笑 福岡店
- Daimyo, Fukuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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山元 慎Makoto Yamamoto
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Mr. Yamamoto serves sushi with heart and soul with over 20 years of experience, driven by a childhood yearning.
He was born in 1985 in Miyazaki. As a child, he often went to sushi restaurants with his family for birthdays and other occasions, which inspired him to become a sushi chef. After four years of training in Miyazaki and 18 years of training in Tokyo, Ginza, and Roppongi, he took up his current position. He has a strong desire to please his customers based on his childhood memories, and he always tries to provide thoughtful cuisine and hospitality while using his more than 20 years of experience as a sushi chef.
山元 慎Makoto Yamamoto
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SUSHI SHIOGAMAKOU GINZA KIWAMI
鮨 塩釜港 銀座 極
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood
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鈴木 嘉祐Yoshihiro Suzuki
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Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.
He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.
鈴木 嘉祐Yoshihiro Suzuki
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honda Azabujuban Branch
honda 麻布十番店
- Azabu-Juban, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Soba (noodles)
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本田 祐三Yuzo Honda
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Mr. Honda pursues new possibilities for Japanese cuisine with his unique sensibilities and techniques.
He was born in 1982 in Chiba. He started his career as a chef, wanting to make people happy through food. Fascinated by Japanese cuisine's depth and seasonal ingredients' beauty, he continued his culinary training to acquire the skills to bring out the best of the ingredients. In 2013, he opened honda Azabujuban.
本田 祐三Yuzo Honda
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Motsukou
もつ幸
- Kawabata/Gion, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)
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松尾 一豪Kazuhide Matsuo
The Chef's Recommendations -
Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.
Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.
松尾 一豪Kazuhide Matsuo
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Sushi Akagi
鮨 赤木
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian
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赤木 伸行Nobuyuki Akagi
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Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.
He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.
赤木 伸行Nobuyuki Akagi
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Kioicho Hassan
紀尾井町 八山
- Nagatacho, 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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比留川 元章Motoaki Hirukawa
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Impressed by people enjoying his cooking, Mr. Hirukawa entered the culinary world.
He was born in 1961 in Kanagawa. Since childhood, he has loved to cook. When he served food to his friends and family, he was so happy to see them enjoy it that he decided to work at a Japanese restaurant to cook authentic Japanese cuisine. He trained in Japanese cuisine at such restaurants as Yokohama Kadoya Main Branch, Nagoya Seryna, Tsuruyoshi, Takahama, Ginza Kansai Kappo Amano, Kamakura Ayatei, and Kissyo Yokohama Branch. Currently, he is the head chef at Kioicho Hassan.
比留川 元章Motoaki Hirukawa
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Sushi Kimura
すし喜邑（㐂邑）
- Futako-Tamagawa/Yoga, Tokyo
- Sushi,Japanese / Sushi
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木村 康司Koji Kimura
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"Master of Aged Sushi" celebrated for patiently facing ingredients and accumulating experiments
Born in 1971 in Tokyo, Kimura Koji was born as a third generation of his family-business sushi restaurant. After having trained in his grandfather's restaurant and his uncle's, he entered the well-known tempura restaurant [Mikasa] just before opening his restaurant. As a result, this experience contributed greatly to his aged sushi, learning how to prepare ingredients without using water. Kimura established [Sushi Kimura] when he was 33 years old. Accumulating experiments for a long time, he invented a new genre of sushi,"Aged Sushi." After Michelin Guide 2013, [Sushi Kimura] has obtained two stars for 5 years straight.
木村 康司Koji Kimura
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Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch
野菜ソムリエのお店 十祇家 木屋町御池店
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General
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松崎 隆明Takaaki Matsuzaki
The Chef's Recommendations -
Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.
He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.
松崎 隆明Takaaki Matsuzaki
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Doikatsuman
土井活鰻
- Fushimi/Daigo, Kyoto
- Japanese,Japanese / General / Unagi (eel)
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土井 貴史Takashi Doi
The Chef's Recommendations -
Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.
Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.
土井 貴史Takashi Doi
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Kani Kani Jo
蟹かに城
- Nipponbashi, Osaka
- Japanese,Japanese / General / Crab / Fugu (blowfish)
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陳 ?Yu Chen
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Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.
Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.
陳 ?Yu Chen
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Katsura Hanare
かつら はなれ
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood
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井上 桂Kei Inoue
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Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.
She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.
井上 桂Kei Inoue
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Yakitori Imai
焼鳥 今井
- Harajuku/Meiji-Jingumae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
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今井 充史Takashi Imai
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A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.
Chef Imai was born in 1973 in Saitama Prefecture. In his 20's, he worked various odd jobs while he pursued a career as a rock musician. He started working at a high end Japanese restaurant at age 27 with the hope of being a cook, but was dissatisfied with the restaurant he chose for its high salary. Eventually, at age 29, with the thought of joining a restaurant he would personally like to eat at, he started working at the famous Birdland in Ginza. There, he was fascinated by the complexity of yakitori and immersed himself in that world. Following a stint at the Birdland in Kita-Senju, he opened Yakitori Imai in 2006.
今井 充史Takashi Imai
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Kurubushi
踝
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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本田 喜世一Kiyokazu Honda
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Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.
He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.
本田 喜世一Kiyokazu Honda
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Sushi Kondo
鮨こん藤
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
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近藤 元貴Motoki Kondo
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Mr. Kondo wants to provide the four seasons and sophistication through his sushi and the excitement that spreads beyond that.
He was born in 1995 in Tokyo. He has pursued his passion for cooking since childhood. After graduating from culinary school, he refined his skills at the renowned Kyoto restaurant Kyoryori Kinobu for five years to master traditional Japanese cuisine. As a further challenge, he worked at Sushi Yuu in Roppongi, honing his Edo-mae style and techniques. There, he was captivated by the possibilities of sushi and named his own restaurant Sushi Kondo, which opened in January 2024. His creative and delicate cuisine, a fusion of Kyoto cuisine and Edo-mae sushi, has impressed visitors.
近藤 元貴Motoki Kondo
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Gion Katana
ぎおん刀
- Gion, Kyoto
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
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Higashiazabu Ito
東麻布 いと
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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伊東 彰Akira Ito
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The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.
Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.
伊東 彰Akira Ito
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