541 - 560 of 741 chefs
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Kiyose Sasama
季よせ ささま
- Himeji, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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笹間 照太Shota Sasama
The Chef's Recommendations -
A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.
He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.
笹間 照太Shota Sasama
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Ningyocho Imahan
人形町 今半
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak
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松尾 裕二Yuji Matsuo
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He offers exquisite dishes to color the special moments of the guests.
He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.
松尾 裕二Yuji Matsuo
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Ajisai Shin
あじ彩 真
- Okayama Station, Okayama
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Umeshu (plum wine)
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野上 真NOGAMI MAKOTO
The Chef's Recommendations -
His role as a chef was passed down by his father
Our chef Mr. Nogami's father owned a restaurant that served udon and tempura. He tells us that back then, he had his sight set on running his own cafe some day. He worked as the head chef at a traditional Japanese restaurant for six years before returning to his roots to work another two and a half years as a chef. Ajisai Shin is the first establishment he has ever opened on his own. Here he wants his diners to be able to taste authentic Japanese cuisine in a casual and welcoming atmosphere.
野上 真NOGAMI MAKOTO
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Himeji Sushi-Ichi
姫路 すし一 （スシイチ）
- Himeji, Hyogo
- Japanese,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Fugu (blowfish)
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久宗 隆一Ryuichi Hisamune
The Chef's Recommendations -
A chef who is passionate about the flavor of ingredients
Chef Hisamune was born in Himeji on January 22nd, 1975. He was born into his current position as a second generation chef at Himeji Sushi-Ichi. He was raised looking over his father's shoulder as he worked. His parents' home was in Yamasakicho, Shiso, a town in Hyogo Prefecture surrounded by mountains and rivers, where he was in close touch with nature. That experience influenced him to strive to use techniques that highlight, rather than mask, the essential flavors of his ingredients. After graduating from university, he learned at restaurants in Kyoto, Kobe, and elsewhere before returning to his family restaurant, where he continues to work diligently to build upon his 20 years of experience to become an even better chef.
久宗 隆一Ryuichi Hisamune
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Tokyo Ebisu Kushitei Hakata Kooten
東京恵比寿 串亭 博多くうてん
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)
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藤瀬 誠也Seiya Fujise
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Seeking for his ideal world, he entered the cooking field.
His dream in his teens was to have a job with which he could create something. While working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant.
藤瀬 誠也Seiya Fujise
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Sushi Yoshi
すし よし
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood
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西森 義幸NISHIMORI YOSHIYUKI
The Chef's Recommendations -
The part-time job he had during high school led him to become a sushi chef, constantly striving to perfect the art of sushi making
He was born on October 6th, 1965, in Otaru City. Working part time during high school at a well-established sushi restaurant led him to pursue a career as a sushi chef. He continued to train at the same sushi restaurant after graduating from high school. After that he trained at several sushi restaurants, and also became a fisherman's apprentice in order to acquire skill in judging fish. He opened "Sushi Dokoro Yoshi" in 2005 near Sushiya Street in Otaru, where numerous sushi restaurants compete for customers. The sumptuous seafood dishes created by the owner, who has an exhaustive knowledge of seafood, bring in many people from great distances.
西森 義幸NISHIMORI YOSHIYUKI
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TOYOUKE Organics Restaurant
豊受オーガニクスレストラン
- Futako-Tamagawa/Yoga, Tokyo
- Japanese,Japanese / General
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本多 勝彦Katsuhiko Honda
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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
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Utsuwa Ryori Sano
うつわ料理 さ乃
- Asakura, Fukuoka
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine)
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佐野 純子Junko Sano
The Chef's Recommendations -
Heartfelt dishes prepared in a traditional Japanese guesthouse built over 90 years ago
Born in Fukuoka Prefecture, Ms. Sano took her long-held love of food and turned it into a culinary career. The dining space she employs is a traditional Japanese guesthouse with a history that spans over 90 years, and she maintains its homelike setting to make sure everything is well-suited for dining. When Ms. Sano started Utsuwa Ryori Sano, she encountered the work of a contemporary ceramics artist, which she found to be mesmerizing. You can see these influences when you catch a glimpse of her exceptional plating style that emphasizes each season.
佐野 純子Junko Sano
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Torikadoya
鳥かど家
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake
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鈴木 徹雄SUZUKI TETSUO
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I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.
Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.
鈴木 徹雄SUZUKI TETSUO
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Shunsai Yamasaki
旬菜 山崎
- Suita/Settsu, Osaka
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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伊東 賢治Kenji Ito
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Cooking at home ended up putting him on the path to a professional culinary career
Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.
伊東 賢治Kenji Ito
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Unagi Toku
うなぎ 徳
- Hakata Station, Fukuoka
- Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine
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伊窪 純一郎Junichiro Ikubo
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A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie.
He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.
伊窪 純一郎Junichiro Ikubo
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Soshu Torigin Shimosoga Branch
相州 鳥ぎん 下曽我店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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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
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Toriyaki Hajime
とり焼 一
- Suidobashi, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)
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上山 和巳Kazumi Kamiyama
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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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Denko-Sekka Ekimae-Hiroba branch
電光石火 駅前ひろば店
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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田中 匡Kyo Tanaka
The Chef's Recommendations -
Have his delicious [okonomiyaki (Japanese savory pancake)] and be cheerful!
He was born in 1983 in Hiroshima. When he was a student, he had a part time job at a restaurant where he realized that cooking and service was fun for him. Through the recommendation of the owner of the restaurant, he decided to be a chef and started full-scale training. He still remembers how happy he was when he mastered the professional level [okonomiyaki] after a long training. The training took a long time, however he was able to learn the deepness of the teppanyaki (grilled on iron griddle) and okonomiyaki foods. Strongly wishing to cook more delicious food, he is currently working actively as the master chef.
田中 匡Kyo Tanaka
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Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
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Shunsai Oguraya
旬菜 おぐら家
- Ikejiri-Ohashi/Mishuku, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop
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堀内 誠Makoto Horiuchi
The Chef's Recommendations -
A creative chef who has devoted himself to the art of Japanese cuisine.
Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.
堀内 誠Makoto Horiuchi
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Sumibiyaki Unagi Uotora
炭火焼 うなぎ 魚寅
- Gujo, Gifu
- Japanese,Japanese / Kushiyaki (grilled skewers) / Unagi (eel)
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村井 俊之Toshiyuki Murai
The Chef's Recommendations -
A third generation chef who carries on his family’s legacy with culinary passion.
He was born in October of 1975 and grew up in Gifu Prefecture. His parents managed Uotora during his childhood, and he knew that one day he would take over the restaurant as the third generation heir. At age 18, he started an apprenticeship under his father to start learning the family business, and then eventually he took over for his family and turned the restaurant into Sumibiyaki Unagi Uotora to focus on making dishes with unagi (eel) in the Gujo area of Gifu Prefecture. With his deep love for unagi cuisine, so much so that he is capable of visiting no fewer than three eel establishments a day when on holiday. He spends each and every day training hard to master and learn all there is to know about unagi.
村井 俊之Toshiyuki Murai
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Yokohama Torigin Minato Mirai branch
横浜 鳥ぎん みなとみらい店
- Sakuragicho, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot)
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小川 陽平Yohei Ogawa
The Chef's Recommendations -
A dedicated chef who pushes ahead to master yakitori (chicken skewers)
He was born in 1984 and grew up in Yokohama, Kanagawa Prefecture. Even though he had always been fascinated with the restaurant industry, his first job was in a different field. Nevertheless, his dream of working with food never faded. Today he is realizing that long-held dream at "Yokohama Torigin Minato Mirai branch", where he puts everything he has into delighting as many people as he can.
小川 陽平Yohei Ogawa
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Teshigoto Zefu
てしごと是歩
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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菊田 正見Masami Kikuta
The Chef's Recommendations -
A genuine cook who prepares each ingredient in a way that brings out its best qualities
Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].
菊田 正見Masami Kikuta
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Sushi Kapppo Otanko Funabashi Branch
寿司割烹 御旦孤 船橋店
- Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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市川 正ICHIKAWA TADASHI
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Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.
He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".
市川 正ICHIKAWA TADASHI
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