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521 - 540 of 761 chefs

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

Gotemba Eki Chikaku Unagi no Hirota

御殿場駅近く 鰻のひろ田 

  • Gotenba/Susono, Shizuoka
  • Japanese,Japanese / Unagi (eel) / Yakitori (grilled chicken skewers) / General

廣田 保Tamotsu Hirota

He decided to become a chef when he discovered the joy of customer service while helping out at his mother's restaurant

He was born in Shizuoka Prefecture in 1947. He aspired to become a chef when he started helping out at his mother's restaurant during his university years and discovered the joy of entertaining customers with food and drink. When his older brother took over his mother's restaurant, he went on to train at a long-established eel shop belonging to one of his relatives. After completing his training roughly 35 years ago, he opened his own restaurant in Gotemba called [Unagi no Hirota.] There, he has carefully preserved the secret sauce and techniques passed down since the Meiji Era, which he inherited from his place of training, and serves delicious eel dishes to customers on a daily basis with his naturally friendly smile.

廣田 保Tamotsu Hirota

Sushi Kappo Yamanaka

鮨割烹 やま中

  • Hakata Station, Fukuoka
  • Sushi,Japanese / General / Sushi

中山 健一Kenichi Nakayama

He decided to be a chef by the strong influence of a very popular Japanese TV program where chefs had cooking battles. 

He was born in 1978 in Saga prefecture. He decided to enter the restaurant field and become a cool chef, by the strong influence of a TV program which created a social trend all over Japan in those days, where chefs compete for their cooking. After graduating from high school, he entered a culinary school where he was fascinated with a sushi chef who gave special lessons and got interested in the sushi field. Working as an intern at a sushi shop during summer vacation, he found the charms of sushi more deeply and became a sushi chef after graduation.

中山 健一Kenichi Nakayama

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location

ひつまぶし名古屋備長 金シャチ横丁店

  • Marunouchi, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木 陽一 Ena Tangezaka

 

 

青木 陽一 Ena Tangezaka

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

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 

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

Hakata Mizutaki Hamadaya

博多 水たき 濵田屋

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)

西村 信昭Nobuaki Nishimura

Seeking for people's happy smile saying [tasty].

He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal. 

西村 信昭Nobuaki Nishimura

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

Japanese Cuisine Shunka

日本料理 旬花

  • Nagano, Nagano
  • Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / General

中村 義信Yoshinobu Nakamura

He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.

He was born in 1976 in Nagano prefecture. After accumulating experience at various Japanese restaurants in Nagano and Tokyo, he worked to open restaurants, and became the manager of restaurants. This rich-experienced chef trained under renowned restaurants and chefs, while continuously studying to widen his knowledge, including the tea ceremony. In 2005, He opened [Japanese Cuisine Shunka] in Nagano. In 2014, this restaurant was relocated to its current location, and [Tempura Kakure Shunka] also opened on its first floor. His restaurants serve kaiseki (traditional Japanese cuisine) using seasonal local ingredients, which is highly received.  

中村 義信Yoshinobu Nakamura

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

Hitsumabushi Nagoya Bincho Maru Bldg. branch

ひつまぶし名古屋 備長 丸ビル店

  • Marunouchi, Tokyo
  • Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

水谷 正行Masayuki Mizutani

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.

水谷 正行Masayuki Mizutani

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

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location

ひつまぶし名古屋備長マロニエゲート銀座1店

  • Ginza, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

高橋 大勝Masakatsu Takahashi

 

 

高橋 大勝Masakatsu Takahashi

TOYOUKE Organics Restaurant

豊受オーガニクスレストラン

  • Futako-Tamagawa/Yoga, Tokyo
  • Japanese,Japanese / General

本多 勝彦Katsuhiko Honda

The maestro of Japanese cuisine sincerely faces organic vegetables.

He was born in 1966 in Niigata prefecture. After graduating from high school, he accumulated training at a kappo (traditional Japanese) restaurant, then moved to Tokyo where he actively worked in the field of Japanese cuisine including a kaiseki (traditional Japanese) restaurant, then became the master chef at the current restaurant when it opened in 2014. His daily routine is to wash muddy vegetables from the field with his own hands. He carefully prepares ingredients, as he places importance on checking their conditions. His way of cooking to bring out the original taste of safe organic ingredients to their maximum and his dishes with a simple yet deep taste are highly received. 

本多 勝彦Katsuhiko Honda

Fuji

ふぢ井

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Unagi (eel)

筬島 浩之Hiroyuki Osajima

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.

筬島 浩之Hiroyuki Osajima

Sushidokoro Yamamoto

鮨処 やま本

  • Osaka Station/Umeda Station, Osaka
  • Sushi,Japanese / Sushi / General

横田 駿Suguru Yokota

Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.

He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.

横田 駿Suguru Yokota

Soshu Torigin Shimosoga Branch

相州 鳥ぎん 下曽我店

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken

児玉 久Hisashi Kodama

The Chef's Recommendations

His love of cooking led to him becoming a chef and he now serves delicious yakitori (skewered and grilled chicken)

He was born in Akita Prefecture in August 1960. As he had always loved cooking, he gravitated naturally toward a culinary career. Capable of making food delicious through his own intuition, he was attracted to yakitori for its simplicity and depth, and he faithfully trains daily to make his yakitori ever more delicious. By being conscious of, not only the food, but also of customer service and customer comfort, he manages the restaurant with an attentiveness unique to veteran chefs.

児玉 久Hisashi Kodama

Kagurazaka Bettei Torijaya

神楽坂 別亭 鳥茶屋

  • Kagurazaka, Tokyo
  • Kaiseki (course menu),Japanese / Udon (noodles) / Nabe (hot pot) / Kaiseki (traditional multi-course meal)

国府田 正Tadashi Koda

Guided by his love of cooking, Mr. Koda entered the world of chefs.

He was born in 1965 in Tokyo. With his father running a Western-style restaurant, he developed an interest in cooking from an early age. He started his career in the Western food department at a hotel. After more than 15 years of experience, he became fascinated with Japanese food and continued training at a ryotei (traditional high-end Japanese restaurant) in Yushima. Currently, he is the third generation to take over the restaurant Kagurazaka Bettei Torijaya.

国府田 正Tadashi Koda

Toriyaki Hajime

とり焼 一

  • Suidobashi, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)

上山 和巳Kazumi Kamiyama

Mr. Kamiyama is a chef who serves skewers individually with care for customers.

He was born in Saitama. With an interest in the restaurant business and having been exposed to the depth and enjoyment of the industry through part-time work, he began his career as a chef. He decided to pursue a career as a skewer chef and has been honing his culinary skills, intending to become an authentic chef. Currently, he is a chef at Toriyaki Hajime. Using carefully selected ingredients, he cooks them in a way that brings out the best of each part. Once you taste the hot yakitori, you will be impressed by the spread of deliciousness. He continues to provide customers with pleasant experiences.

上山 和巳Kazumi Kamiyama

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