421 - 440 of 761 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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Nagoya Kanko Hotel Oden Hyoshigi
名古屋観光ホテル おでん 拍子木
- Fushimi, Aichi
- Oden,Japanese / Nabe (hot pot) / Oden / Sake
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青山 光Hikaru Aoyama
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Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.
He was born in 1986 in Aichi. His father was a chef, naturally leading him to the culinary world. After training, he entered the Nagoya Kanko Hotel and was appointed as head chef upon the opening of "Hyoshigi" in August 2023. With a career of over 20 years, he is a master of Japanese cuisine and continues to hone his in-depth knowledge and skills in numerous cuisines.
青山 光Hikaru Aoyama
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Sushiya Nobu
すしや宣
- Hiroo, Tokyo
- Sushi,Japanese / Sushi / Soba (noodles) / Sake
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皆川 宣央Nobuo Minagawa
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Experience and passion poured into each dish, an endless pursuit of Japanese beauty.
Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.
皆川 宣央Nobuo Minagawa
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Katsudon Daijyu Osu Branch
かつ丼大樹 大須店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Katsudon /Katsuju (fried pork cutlet bowl),Japanese / General / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)
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山田 紅葉Momiji Yamada
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Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously.
Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously. As a floor staff supporting the 2nd branch of Katsudon Daijyu, which attracts many guests with its popular "Katsudon without binding with eggs," she is improving her skills every day. Her motto is to be flexible and attentive to guests' requests. In order to create a comfortable space, she works hard to make the restaurant even better.
山田 紅葉Momiji Yamada
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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)
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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
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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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Tokyo October
東京十月
- Omotesando/Aoyama, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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冬野 慎治Shinji Fuyuno
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Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.
He was born in 1974 in Ibaraki. Trained in Kaiseki (tea-ceremony dishes) cuisine, hotels, and Japanese restaurants. He learned and honed his skills in various techniques of serving food in beautiful dishes and using seasonal vegetables and other ingredients. In 2017, he came to Tokyo October. Serving as both head chef and owner of the restaurant, he has established a “style in which the chef himself provides hospitality.” He calls himself a Japanese cuisine artist and pursues not only cooking but also the art of tea ceremony. Offering a diverse appeal as a comprehensive cultural art not limited to Japanese cuisine, he is adored by a wide range of guests from Japan and abroad.
冬野 慎治Shinji Fuyuno
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Uni Murakami Hakodate ekimae restaurant
うに むらかみ 函館駅前店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐々木 健一Kenichi Sasaki
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Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.
He was born in 1980 in Hakodate, Hokkaido. Mr. Sasaki's family enjoyed fishing since he was little. He decided to become a chef as he wanted to cook the fish he caught himself. After working at a fresh seafood restaurant and a ryokan hotel in Hakodate, he demonstrated his skills working as the head chef of a hotel in Hakodate. He became the head chef of [Uni Murakami Hakodate ekimae restaurant] which opened in 2019. He strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind, valuing the encounter with every guest.
佐々木 健一Kenichi Sasaki
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Hakata Motsunabe Yamanaka Ginza Branch
博多 もつ鍋 やま中 銀座店
- Ginza, Tokyo
- Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)
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山中 幸一 Koichi Yamanaka
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Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.
He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.
山中 幸一 Koichi Yamanaka
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Shabu-shabu Sukiyaki Unagi Yoshino
しゃぶしゃぶ・すき焼き・鰻 吉野
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Wagashi (traditional Japanese sweets)
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Sushi Monji
寿し 門司
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)
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門司 知治Tomoharu Monji
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Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.
He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.
門司 知治Tomoharu Monji
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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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Japanese Omakase Restaurant YOSAKURA
日本料理 世桜
- Minamisemba, Osaka
- Japanese,Japanese / General / Japanese Beef Steak / Sushi
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安部 七波Nanami Abe
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Ms. Abe leaves her living proof by doing valuable work for the world and others.
She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.
安部 七波Nanami Abe
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Ginza Shinohara
銀座しのはら
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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篠原 武将Takemasa Shinohara
The Chef's Recommendations -
A natural talent for cooking blossomed after becoming a chef by chance
Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.
篠原 武将Takemasa Shinohara
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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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Sushi Fukushima
寿司福島
- Fukushima/Noda, Osaka
- Sushi,Japanese / General / Sushi / Sake
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山? 誠生Seiki Yamasaki
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His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.
He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.
山? 誠生Seiki Yamasaki
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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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Sushi Rakuichi
鮨 楽一
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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福室 武尊Takeru Fukumuro
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Mr. Fukumuro is creating a space that brings smiles to guests' faces.
He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.
福室 武尊Takeru Fukumuro
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Fugu Ryori Tomoe
ふぐ料理 ともえ
- Kyotogosho/Nishijin, Kyoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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亀井 一洋Kazuhiro Kamei
The Chef's Recommendations -
His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.
He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).
亀井 一洋Kazuhiro Kamei
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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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