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501 - 520 of 761 chefs

Kappou Sanchou

割烹三長

  • Dogenzaka/Shinsen, Tokyo
  • Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)

村山 直樹Naoki Murayama

The Chef's Recommendations

His dream since he was young has come true. A chef who is always seeking delicious tastes. 

He was born in 1980 in Saitama prefecture. When he was young, he was fascinated by chefs on TV and cartoons and decided to be a chef himself as well. After graduating from high school, he started training as a chef at [Kappou Tappi], since then he has been seeking for delicious tastes in the field of Japanese cuisine. Being influenced by his master chef under whom he worked, he follows the traditional ways of Japanese cuisine, however he also receives a high reputation by using western ingredients such as caviar and truffle to create more delicious Japanese dishes.  

村山 直樹Naoki Murayama

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)

藤井 光Hikaru Fujii

The Chef's Recommendations

 

 

藤井 光Hikaru Fujii

Sushi-dokoro Tatsutoshi

鮨処 竜敏

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

廣瀬 秀敏Hidetoshi Hirose

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

Ginnan

ぎんなん

  • Shichijo/Tambaguchi, Kyoto
  • Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza

伊藤 雅仁Masahito Ito

The Chef's Recommendations

Serving original dishes made from traditional Kyoto ingredients

Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).

伊藤 雅仁Masahito Ito

Koshitsu Dining Kakehashi Higashi Bypass Main store

個室ダイニングかけはし 東バイパス本店

  • Kumamoto, Kumamoto
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

井村 武広Takehiro Imura

The Chef's Recommendations

The vision of his father standing in the kitchen inspired him to be chef.

Chef Imura was born on January 10th, 1982 in Kumamoto Prefecture. He grew up watching his father cook at the ryokan (Japanese style inn) that was also his childhood home. That scene which he observed from early on became like a guidebook for his own journey to becoming a chef. He started training to make his interest in cooking a professional reality. He began his career working at a traditional Japanese restaurant in the city, and then moved on to a ryokan in Aso. To further devote himself to training, he worked at another ryokan in Kyoto. In 2014, he returned to his hometown of Kumamoto and opened Koshitsu Dining Kakehashi Higashi Bypass Honten, where he acts as chef-owner.

井村 武広Takehiro Imura

Rokukakutei Cafe

六覺燈カフェ

  • Nipponbashi, Osaka
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine

中山 善夫Yoshio Nakayama

A sommelier who can find the perfect wine for every palate

He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.

中山 善夫Yoshio Nakayama

Sushi Hiroshima Ajiroya Main Branch

鮨広島 あじろや 本店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi

平田 成昭Nariaki Hirata

A childhood dream led Mr. Hirata to the culinary arts.

Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.

平田 成昭Nariaki Hirata

Kappo Aoyagi

割烹 青柳

  • Ashiya, Hyogo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

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

Sushi Somei

鮨 染井

  • Ebisu, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

染井 誠司Seiji Somei 

The Chef's Recommendations

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.

染井 誠司Seiji Somei 

Hitsumabushi Nagoya Bincho Grand Front Osaka Location

ひつまぶし備長 グランフロント大阪

  • Osaka Station/Umeda Station, Osaka
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室 孝則Takanori Matsumuro

 

 

松室 孝則Takanori Matsumuro

Kanda Unomaru

神田 宇廼丸

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

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

Nishijin Hatsuki Kuten Hakata Branch 

西新初喜くうてん博多店

  • Hakata Station, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

坂口 存澄Masazumi Sakaguchi

Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.

He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.

坂口 存澄Masazumi Sakaguchi

Kashiwa-ya Genjiro

かしわ屋源次郎

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

井上 喜仁Yoshihito Inoue

He shows his skillful cooking techniques obtained through training at various Japanese restaurants!

He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day. 

井上 喜仁Yoshihito Inoue

Tempura Maki

天布良 万喜

  • Karuizawa, Nagano
  • Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine

青木 康正AOKI YASUMASA

A craftsman focused entirely upon tempura.

Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.

青木 康正AOKI YASUMASA

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)

管 武敏Taketoshi Kan

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

Ebisu Kichinoza

恵比寿 吉乃坐

  • Ebisu, Tokyo
  • Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General

花輪 成昭Shigeaki Hanawa

The Chef's Recommendations

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy. 

花輪 成昭Shigeaki Hanawa

Waryori Hanajin

和料理 はな甚

  • Kawagoe, Saitama
  • Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General

立花 義春Yoshiharu Tachibana

The world of cuisine that began with an actor and his two hats

Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.

立花 義春Yoshiharu Tachibana

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)

和田 英樹Hideki Wada

 

 

和田 英樹Hideki Wada

Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch

ひつまぶし和食備長 中洲川端店

  • Kawabata/Gion, Fukuoka
  • Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

小川 浩次郎Kojiro Ogawa

The Chef's Recommendations

He had a dream of becoming a chef as a child. After a long period of training and experience, his dream came true.

He was born in Fukuoka in 1981. His fascination towards cooking started after he read a manga about a sushi chef when he was an elementary school kid. Later, he decided to become a chef after watching a chef on a TV program. After graduating from school, he was trained at several well-established restaurants, and learned cooking techniques and how to judge ingredients. These restaurants include a well-established traditional Japanese cuisine restaurant of Kyoto [Nanzenji Hyotei], and [Teianryo Negami] and [Sushi to Wa no Shoku Seikichi] of Fukuoka. In 2013 he started working for [Bincho Co., Ltd.], demonstrating his skills at [Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch].

小川 浩次郎Kojiro Ogawa

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)

中川 代智Daichi Nakagawa

 

 

中川 代智Daichi Nakagawa

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