41 - 60 of 641 chefs
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Japanese Cuisine Shingetsu
日本料理 新月
- South Otsu, Shiga
- Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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和田 知子Tomoko Wada
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The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.
Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.
和田 知子Tomoko Wada
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Wagyu Kurosawa Main Branch
和牛黒澤 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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Yamakasafai Minowa
やまかさふぁい実之和
- Miyako/Other remote islands, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)
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横井 隆幸Takayuki Yokoi
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Mr. Yokoi's life as a chef began with customer service. His desire to give customers a good time will always remain the same.
Mr. Yokoi was born in 1961 in Hokkaido. After working as a hall staff, he entered the chef's world. He polished his skills every day, including with Japanese food, and built a long career as a chef. Currently, he works as head chef at Yamakasafai Minowa. Initially, as hall staff, Mr. Yokoi watched over his guests at a close distance. Even now, as head chef, he values the thought of giving people a good time.
横井 隆幸Takayuki Yokoi
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Kitsune
きつね
- Nara, Nara
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Sousaku Sushi (creative sushi) / Hitsumabushi (eel bowl)
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木田 翼Tsubasa Kida
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A man who inherits the passion of Mr. Shusaku Toba.
Mr. Kida was born in 1992 in Chiba. He reconsidered his career path after being passed over for a recommendation at the university he had been aiming for since entering high school. Despite his parents' opposition, he went on to a culinary school. After graduation, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he became o/sio chef after experiencing the launch of Parlor Ohashi. From April 2021, he represents sio's ism as the chef of the new sukiyaki restaurant Kitsune in Nara.
木田 翼Tsubasa Kida
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SKYTREE(R) VIEW RESTAURANT REN
スカイツリー(R)ビューレストラン簾
- Kinshicho/Sumiyoshi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak
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宮本 哲也Tetsuya Miyamoto
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Master chef of Japanese cuisine.
Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.
宮本 哲也Tetsuya Miyamoto
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Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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根上 和義Kazuyoshi Negami
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Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
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Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi
丸鶏×焼き鳥 完全個室居酒屋 Kiichi
- Chiba Station, Chiba
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
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福田 真己Masaki Fukuda
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Challenging the world of cooking with a passion for cuisine.
Mr. Fukuda was born in 1987 in Kanagawa. His love of eating delicious food led him to want to bring others joy through his cooking. As a chef, he found the fun in making dishes. He is also attracted to working with his own skill alone, regardless of location. He joined "Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi" by fate. There, he creates various innovative dishes and has gained support from many people.
福田 真己Masaki Fukuda
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Feliz-malto
Feliz-團斗 Malto
- Shijo Karasuma/Karasuma Oike, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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田島 啓史Hiroshi Tajima
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Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.
Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.
田島 啓史Hiroshi Tajima
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Fugu Ryori UMEI
ふぐ料理 うめい
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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梅井 聖寿Kiyotoshi Umei
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After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.
He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.
梅井 聖寿Kiyotoshi Umei
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Wagyu Kurosawa Otaru Ekimae Branch
和牛黒澤 小樽駅前店
- Otaru/Yoichi/Shakotan, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Dojo (loaches) / Crab / Sukiyaki (hot pot stew)
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平尾 哲哉Tetsuya Hirao
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Mr. Hirao learned about cooking, not only the technique but more about what's in it.
He was born in Hokkaido. Started in the restaurant industry at a major Yakiniku (Japanese BBQ) restaurant. Then, he worked for a wholesale food and tableware company to gain more in-depth know-how about meat. The restaurant he chose was Wagyu Kurosawa Main Branch to acquire knowledge and return to the culinary world in earnest. After honing his skills at the main branch, he was transferred to the second restaurant, Wagyu Kurosawa Otaru Ekimae Branch, which was opened in 2020. Currently, he serves as the manager and head chef.
平尾 哲哉Tetsuya Hirao
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Ayakaritai
あやかり鯛
- Yushima, Tokyo
- Local Japanese,Japanese / General / Local Japanese Cuisine / Sake
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大山 和樹Kazuki Oyama
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Mr. Oyama wants to provide guests with the best pairing of dishes and sake.
He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.
大山 和樹Kazuki Oyama
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Naniwa Japanese barbecue restaurant, Hakkaku Dai Nagoya building Branch
浪花ろばた八角 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)
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足達 智浩Tomohiro Adachi
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Mr. Adachi returned to reataurant Hakkaku where he can back to basics when he worked as a part-timer
He was born in Hyogo prefecture on July 3, 1974. He happened to meet [Naniwa Japanese barbecue Hakkaku] as a part-timer and felt the enjoyment of cooking. He planned to become a cook and thought that he would be an owner one day. After he was trained at many restaurants such as Korean barbecue restaurant, barbecue chicken shop and Japanese restaurant, etc., he met [Hakkaku] again. Valuing the encounter, he will exercise his skills with past memory in Dai Nagoya building.
足達 智浩Tomohiro Adachi
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Ginza Yukari
銀座 ゆかり 〜紫〜
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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田本 圭太Keita Tamoto
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Mr. Tamoto serves Japanese cuisine that is rooted in himself as his identity.
He was born in 1996 in Fukuoka. After graduating from high school, he moved to Kyoto to pursue a career in Japanese cuisine. After three years of training at a famous ryotei restaurant, he moved his base to Tokyo in 2017. He continued his studies at several restaurants and served as a personal chef for VIP clients from Japan and abroad in 2023. In 2024, he was appointed as the head chef of Ginza Yukari. His memories of Japanese cuisine, such as flavoring and seasonings, were deeply accumulated while growing up. The nostalgia for the deliciousness of Japanese cuisine is a source of pride for him as a Japanese chef, with which he continues to work hard every day.
田本 圭太Keita Tamoto
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Maruya Honten Chubu Centrair International Airport Branch
まるや本店 中部国際空港店
- Tokoname/Chita, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood
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坂本 恵利Eri Sakamoto
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Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
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Ryoriya MOTO
料理屋 MOTO
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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山本 博之Hiroyuki Yamamoto
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Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.
He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.
山本 博之Hiroyuki Yamamoto
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Nihon-ryori Ootsu
日本料理おお津
- Sayama, Saitama
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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梶浦 健一 Kenichi Kajiura
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Mr. Kajiura offers warm hospitality with dishes prepared wholeheartedly and carefully, starting from selecting ingredients.
He was born in 1972 in Saitama. Started his apprenticeship at a Japanese restaurant in Tokorozawa, initially with a casual interest in cooking due to his love for food. Inspired by an encounter with a colleague he respects as a person and a chef, he seriously honed his culinary skills and became even more fascinated with cooking. Then, he moved on to work at a Ryotei (traditional Japanese restaurant) in Ginza, where he also worked as a head chef. Afterward, he opened his restaurant in Nippori, which was popular for seven years before returning to Saitama. He then contributed to the launch of Ootsu and became the head chef when it opened in November 2019.
梶浦 健一 Kenichi Kajiura
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Okonomiyaki Matochan
お好み焼まとちゃん
- Miyajima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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的場 佳織Kaoru Matoba
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Mr. Matoba wants the restaurant to be where you can feel free to return anytime.
He was born in 1986 in Hiroshima. It was when his father-in-law opened Okonomiyaki Matochan that he became involved in okonomiyaki. He started helping out in the family business in 2016, and since 2017, he has been a second-generation restaurant owner. He tirelessly works to develop new menu items and improve his services.
的場 佳織Kaoru Matoba
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Sushiya Hajime
鮓家 一
- Kagurazaka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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古家 誠人Masato Furuya
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Mr. Furuya fulfilled his dream of opening his own restaurant by following in his father's footsteps and becoming a sushi chef.
He was born in 1967 in Tokyo. Since his family owned a sushi restaurant, he chose a life as a sushi chef. In 1987, he began his career in earnest at Imayoshi in Otemachi. Subsequently, he worked at Tokyo Green Hotel Korakuen in Suidobashi and Suijinen in Chofu before assuming the role of deputy head chef in the sushi division at Shinjuku Nadaman Hinkan. In 2007, he became the head chef at Grand Hyatt Tokyo Rokuroku. Then, he opened Sushiya Hajime as the owner in 2018.
古家 誠人Masato Furuya
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Motsunabe Heiwaya
もつ鍋 平和家
- Nagasaki City, Nagasaki
- Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)
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龍 伸浩Nobuhiro Ryu
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After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.
He was born in 1964 in Nagasaki. Initially, he worked as a chef at Roppongi's restaurant "Inakaya" for three years. After that, he went into a different industry, but after living in New York City, he rediscovered the beauty of Japanese food culture. He then returned to his hometown of Nagasaki and decided to pursue a career in the food industry again. At the age of 38, he opened Heiwaya. At first, the restaurant was well known for its Udon (noodles). Later, he changed the restaurant's business to focus on Motsunabe. He satisfies diners with its signature Motsunabe and seasonal fish.
龍 伸浩Nobuhiro Ryu
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Sushi Hasegawa Shinsaibashi Main Branch
寿司 はせ川 心斎橋 本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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加藤 妙Takumi Kato
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Procuring rare and valuable ingredients from all over Japan daily.
Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.
加藤 妙Takumi Kato
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