401 - 420 of 753 chefs
-
shirohacha koshitsu annex
四六八ちゃ個室別館
- Toyama Station, Toyama
- Sushi,Japanese / General / Sushi / Sake
-
![]()
河上 卓博Takuhiro Kawakami
-
Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.
He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.
河上 卓博Takuhiro Kawakami
-
-
Hidatakayama Hidagyu Hidakisetsuryori Sakana
飛騨高山 飛騨牛 飛騨季節料理 肴
- Hida/Takayama, Gifu
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
-
![]()
今井 速雄Hayao Imai
The Chef's Recommendations -
A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.
Spring brings budding "fragrant wild plants", summer provides "natural river fish from clear waters", and "a harvest of wild mushrooms" pop up in fall. In winter, he expertly prepares what he calls "truly delicious wild game" for his customers to cook. In order to acquire these seasonal ingredients, the chef makes an effort to personally travel to the mountains and rivers for the sake of maintaining the traditional practice of "self provision." Through his cooking, he hopes that customers who visit the restaurant will come to appreciate the splendor that comes from Hida's wilderness.
今井 速雄Hayao Imai
-
-
Kyoboshi
京星
- Gion, Kyoto
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)
-
![]()
榊原 俊徳Toshinori Sakakibara
-
Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].
He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.
榊原 俊徳Toshinori Sakakibara
-
-
Burisho
魚師匠
- Kyoto Station, Kyoto
- Seafood,Japanese / General / Japanese Sosaku (creative cuisine)
-
![]()
松本 穂高Hodaka Matsumoto
-
Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.
He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.
松本 穂高Hodaka Matsumoto
-
-
Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
-
![]()
松本 大典Daisuke Matsumoto
-
World renowned chef of traditional Tokyo-style Sushi in Kyoto.
He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.
松本 大典Daisuke Matsumoto
-
-
Gion Katana
ぎおん刀
- Gion, Kyoto
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
-
-
-
-
Narikura
成蔵
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
-
![]()
三谷 成藏Seizo Mitani
-
The only one taste in the world developed by his own sense and skill.
He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.
三谷 成藏Seizo Mitani
-
-
Washoku Takagi
Washokuたか木
- Miyazaki City, Miyazaki
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Japanese Sosaku (creative cuisine)
-
![]()
高木 悠平Yuhei Takagi
-
Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.
He was born in 1984 in Kyoto. Later, he grew up in Miyazaki, which is rich in nature. Since childhood, foodstuffs from the sea and the mountains have been familiar to him. Attracted by a job where he could sublimate the deliciousness of ingredients, he entered the culinary world at the age of 21. After 17 years of training at resort hotels, kaiseki restaurants, and popular Japanese restaurants in Miyazaki, he opened his own restaurant, Washoku Takagi, in March 2022. He always wishes that people would learn about the wonderful ingredients Miyazaki has to offer through its cuisine.
高木 悠平Yuhei Takagi
-
-
Gaienmae Kinari
外苑前 僖成
- Gaienmae/Aoyama-Itchome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
五十嵐 大Dai Igarashi
-
Offering seasonal Japanese cuisine with an awareness of tradition.
Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Gaienmae Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.
五十嵐 大Dai Igarashi
-
Sushidokoro Kihara
鮨処 木はら
- Hakodate, Hokkaido
- Sushi,Japanese / Sushi
-
![]()
木原 茂信Shigenobu Kihara
-
40 years of devoted sushi career creates Hakodate special sushi.
He was born in Hokkaido in 1960, and became an apprentice at a sushi restaurant when he was 15 years old. He learned the basic of Edomae sushi from the senior staff. Relatively young at the age of 34, he started his own restaurant [Sushidokoro Kihara] in Hakodate. 4 years later, fell in love with the location overlooking the Tsugaru Strait, he moved to the current location. Keeping Hakodate special sushi as his creed, he serves sushi using the best local fish.
木原 茂信Shigenobu Kihara
-
-
Yakitori Imai
焼鳥 今井
- Harajuku/Meiji-Jingumae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
-
![]()
今井 充史Takashi Imai
-
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
-
-
Shoku To Mori Osaka Branch
食と森 大阪店
- Kamihonmachi, Osaka
- Sushi,Japanese / General / Sushi / Japanese Beef Steak
-
![]()
松田 俊昭Toshiaki Matsuda
-
"Food makes people happy." To be a chef who can give dreams to guests.
Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Shoku To Mori.
松田 俊昭Toshiaki Matsuda
-
-
Sushi Yuumu
鮓 有無
- Nishi-Azabu, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)
-
![]()
髙橋 輝良Kiyoshi Takahashi
-
Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.
He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32. In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.
髙橋 輝良Kiyoshi Takahashi
-
-
Japanese restaurant Saishun APA Hotel Sendai Eki Itsutsubashi
和食・割烹 彩旬 アパホテル 仙台駅五橋
- Miyagino/Wakabayashi, Miyagi
- Japanese,Japanese / General / Local Japanese Cuisine / Sake
-
![]()
加藤 潤一郎Junichiro Kato
-
Providing an elegant dining experience with local ingredients for guests.
Mr. Kato from Miyazaki is an experienced chef who has satisfied many guests as a cook for over 20 years. He currently serves at the Japanese restaurant Saishun in APA Hotel Sendai Eki Itsutsubashi. Using local ingredients from Tohoku, including those from Miyagi Prefecture, he offers his guests an elegant dining experience.
加藤 潤一郎Junichiro Kato
-
-
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
-
![]()
西岡 秀美Hidemi Nishioka
-
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
-
-
Nanzenji Sando Kikusui
南禅寺参道 菊水
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian
-
![]()
西野 悌司Yasushi Nishino
-
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
-
-
Higashiazabu Ito
東麻布 いと
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
-
![]()
伊東 彰Akira Ito
-
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
-
-
SUSHI SHIOGAMAKOU GINZA KIWAMI
鮨 塩釜港 銀座 極
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood
-
![]()
鈴木 嘉祐Yoshihiro Suzuki
-
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
-
-
Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
磯野 直大Naohiro Isono
-
He chose to enter the cooking field to spend his whole life doing what he likes.
He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.
磯野 直大Naohiro Isono
-
-
Sushi Gyoten
鮨行天
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / Sushi
-
![]()
行天 健二Kenji Gyoten
-
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
-
