401 - 420 of 759 chefs
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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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Sushi Takuma
鮨 匠真
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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伊藤 太久真Takuma Ito
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Mr. Ito is a borderless modern Japanese chef who has mastered various genres of cuisine.
He was born in 1965 in Hokkaido. Having been exposed to food from an early age, he entered the culinary world after graduating high school. He learned various genres of cuisine, including French cuisine. In November 2024, he opened a borderless modern Japanese food and sushi restaurant, Sushi Takumi, using his previous experience.
伊藤 太久真Takuma Ito
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Ginza Seikoan NIIGATA GRAND HOTEL
銀座静香庵 NIIGATA GRAND HOTEL
- Ginza, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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杉山 浩之Hiroyuki Sugiyama
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Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.
He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.
杉山 浩之Hiroyuki Sugiyama
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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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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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Otaru Masazushi Main Branch
おたる政寿司 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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中村 圭助Keisuke Nakamura
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Born as the second son in the lineage of Otaru Masazushi, a well-established restaurant with a long history!
After returning home in 2006 after training at a major sushi restaurant in Tokyo for three years, Mr. Nakamura demonstrated his aptitude in multiple areas: he assumed responsibility for buying ingredients for all of Otaru Masazushi's branches, launched new businesses such as the Third Generation Otaru Nakamuraya delivery division, Rakuten online sales, and catalogue sales, and more. In 2007, he won gold in the Hokkaido Sushi Skill Competition, and in 2009 he won the Otaru Masazushi Company-wide Skill Competition, showing high skill in making sushi in addition to an entrepreneurial streak. He now is truly a sushi artisan, becoming the third generation of his restaurant.
中村 圭助Keisuke Nakamura
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Shiki Suikatei
四季 粋花亭
- Hakodate, Hokkaido
- Japanese,Japanese / General
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岩田 建一朗Kenichiro Iwata
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He opened his own restaurant in Hakodate with his special selection of local ingredients.
He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.
岩田 建一朗Kenichiro Iwata
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Hakata Unagiya Fujiuna
博多うなぎ屋 藤う那
- Hakata Station, Fukuoka
- Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Local Japanese Cuisine
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金崎 虎之介Toranosuke Kanesaki
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In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.
He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.
金崎 虎之介Toranosuke Kanesaki
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Tempura Kitagawa
天ぷら 北川
- Ebisu, Tokyo
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sake
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村田 直彦Naohiko Murata
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A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.
Mr. Murata was born in 1982 in Shizuoka. Raised in a family of sushi chefs, he began his apprenticeship at the age of 16 at his family's. At a Michelin two-star tempura restaurant, he learned the essentials of tempura by watching and learning directly from the master next to the main counter. After that, he thoroughly mastered fish preparation and aging skills at a one-star sushi restaurant. Seeking to explore a different angle from tempura, he honed his unique sensibility in the world of sushi. His dishes are the result of his broad experience and deep inquisitiveness, reflecting his respect for the ingredients and his mastery of cooking.
村田 直彦Naohiko Murata
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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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Asagaya Birdland
阿佐ヶ谷バードランド
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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千野 桂一Keiichi Chino
The Chef's Recommendations -
In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).
Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.
千野 桂一Keiichi Chino
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Kagurazaka Shabu-shabu Fuga
神楽坂しゃぶしゃぶ風雅
- Kagurazaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)
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岩本 光正Mitsumasa Iwamoto
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Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.
He was born in 1971 in Tokyo. He had worked as a chef at "SARA" in Aoyama, Tokyo. He then became involved in the launch of "Table Modern Service," where he assisted in the operation and menu development of various restaurants, starting with its production business. After that, he worked at "Tokyo American Club" and is currently a chef at "Kagurazaka Shabu-shabu Fuga." His diverse menu, ranging from simple dishes that best use quality ingredients to creative dishes, has delighted many people.
岩本 光正Mitsumasa Iwamoto
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Washoku Takagi
Washokuたか木
- Miyazaki City, Miyazaki
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Japanese Sosaku (creative cuisine)
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高木 悠平Yuhei Takagi
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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
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Takumi Shingo
匠 進吾
- Gaienmae/Aoyama-Itchome, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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高橋 進吾Shingo Takahashi
The Chef's Recommendations -
With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer
Chef Takahashi was born in Ibaraki Prefecture in 1978. On the advice of his sushi chef uncle, he left high school early to pursue a career in sushi. Through his family ties, he was able to get a job at Sushi Takumi, a famous sushi shop in Yotsuya, and ended up training there for 18 years under sushi master Chef Nakazawa. At age 29, he left the sushi world for three years, gaining a variety of experiences including as a fisherman in the Goto Islands, and as a brewer in a Magi sake brewery. Then when the time was right in May 2013, he opened Takumi Shingo in a back alley in Minami Aoyama.
高橋 進吾Shingo Takahashi
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Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
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松本 大典Daisuke Matsumoto
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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
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Agezuki
あげづき
- Kagurazaka, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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保科 剛Go Hoshina
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Decided to be a chef at the age of 17, still seeking for the ideal taste.
Born in 1972 in Chiba prefecture, he decided to open his own pork cutlet restaurant when he had a pork cutlet in a Japanese cuisine restaurant during the stay in the US as a high school student. After graduation, he had training at several Japanese restaurants to learn culinary fundamentals, and also studied how to cook pork cutlets in his own way. He visited many renowned pork cutlet restaurants to steal their tastes, and spent most of his salary on it. Finally he opened [Agezuki] at the age of 37, he has since been making efforts to realize his ideal pork cutlet.
保科 剛Go Hoshina
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Oryori Sogo
御料理そごう
- Kawaramachi Station, Kagawa
- Kaiseki (course menu),Japanese / Unagi (eel) / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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十川 和彦Kazuhiko Sogo
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Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.
He was born in 1980 in Kagawa and began his culinary career at 17, working part-time at an Izakaya (Japanese-style pub). After that, he continued to gain experience at Japanese restaurants in the prefecture. He has been refining his Japanese cuisine skills not only through the techniques he learned in his training but also through his efforts. In 2018, he opened his own restaurant, Oryori Sogo, which he had longed for. He expresses the local flavors of his hometown with his knowledge and talent in each dish. His cuisine, which draws out the best of the ingredients and combines amazing taste and beauty, has gained the support of many people.
十川 和彦Kazuhiko Sogo
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Ginza Fujita
銀座ふじた
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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藤田 雅之Masayuki Fujita
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Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.
He was born in 1975 in Fukui and owns Ginza Fujita. He grew up familiar with a wide variety of ingredients and cuisine at his father's restaurant and has been in the kitchen since childhood. At an early stage, he acquired cooking techniques that are completed with the five senses, such as sound and aroma and has continued his quest for the essence of deliciousness. After running his restaurant in Fukui, he moved to Tokyo to study at a famous restaurant there. In April 2022, he opened his current restaurant in Ginza. Every day, with sincere efforts, he develops courses rich in seasonal flavors, showing the climax of his life as a chef.
藤田 雅之Masayuki Fujita
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Nikuya Setsugekka NAGOYA
肉屋雪月花NAGOYA
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
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To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.
He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.
田中 覚 Satoru Tanaka
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Sushidokoro Kihara
鮨処 木はら
- Hakodate, Hokkaido
- Sushi,Japanese / Sushi
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木原 茂信Shigenobu Kihara
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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
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