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621 - 640 of 766 chefs

Sushi Fukuzuka

すし ふくづか

  • Kagurazaka, Tokyo
  • Sushi,Japanese / General / Sushi / Wine

福塚 寛希Hironobu Fukuzuka

Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].

He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier. 

福塚 寛希Hironobu Fukuzuka

Kani Kaga Ryori Kadofuku

カニ・加賀料理 かど福

  • Kumamoto, Kumamoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab

豊田 一徳Kazunori Toyoda

Introducing tasty ingredients to as many people as possible. 

He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].

豊田 一徳Kazunori Toyoda

Micchan So-honten Hatchobori Branch

みっちゃん総本店 八丁堀店

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

浜田 博Hiroshi Hamada

His inspiration to become a chef came after catching a glimpse of his friend working at an okonomiyaki (savory pancake) shop

He was born in April of 1970 in Hiroshima Prefecture. His love of food extends back to his childhood when he used to frequent okonomiyaki shops around his neighborhood. A friend of his at the time was training at "Mitchan So-honten", which inspired him to go off and do the same thing. He devoted himself to perfecting his skills in okonomiyaki and then took on his current role as a manager at "Mitchan So-honten Hatchobori Branch", which is now the main branch. He works hard every day to preserve the restaurant’s culinary traditions and makes sure that each and every okonomiyaki is carefully prepared for customers, many of whom travel long distances to eat there.

浜田 博Hiroshi Hamada

Jushu

寿修

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

先崎 真朗SENZAKI MASAAKI

The Chef's Recommendations

An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale

He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.

先崎 真朗SENZAKI MASAAKI

Kanazawa Sekitei

かなざわ石亭

  • Kenrokuen Garden, Ishikawa
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

宮本 信寛 Nobuhiro Miyamoto

His career as a chef is rooted in the happy smiles of his family. 

Born in 1968 in Ishikawa prefecture. He had a chance to cook for the family when his mother became sick. His meal was well received then and that was when he began pursuing his culinary career. After graduating high school, he entered to Asadaya corporation, brushed up his skills at Sekitei for 10 years, Shougyotei for 12 years and worked as a head chef at Hotaruya in the tea house district for 3 years. From 2012, the head chef serves the dishes for guests at Sekitei.   

宮本 信寛 Nobuhiro Miyamoto

Soshu Torigin Odawara Ekimae Branch

相州 鳥ぎん 小田原駅前店

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

柴田 久人Hisato Shibata

The Chef's Recommendations

The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time

Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.

柴田 久人Hisato Shibata

Sushi Daimon

鮨 大門

  • Uozu/Kurobe, Toyama
  • Sushi,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)

大門 太郎Taro Daimon

He was fascinated with the master chef of a sushi shop he visited in his childhood days.

He is from Toyama prefecture. Being fascinated with the master chef of the sushi shop he was taken to by his father, he started working part time at a sushi shop when he was a high school student, then accumulated training at Japanese restaurants. At the age of 22, he moved to Otaru city in Hokkaido and visited sushi restaurants without appointments to ask to let him work. During his 4 year training at a sushi shop in Otaru, far away from his home town, his thoughts towards sushi and his hometown changed. In 2012, he opened [Sushi Daimon] in Toyama, to serve sushi that can be made only in Toyama.

大門 太郎Taro Daimon

Naniwa Kappo Kigawa

浪速割烹 喜川

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Japanese,Japanese / Cookshop

上野 修UENO OSAMU

The Chef's Recommendations

His experience with French cuisine has shaped his current culinary style

Our chef was born in Osaka in 1961. At the age of 50, this year marks a turning point in his life as the successor to the established restaurant Kigawa. He first entered the the world of cooking at the age of 19 just for the experience, but he found he wanted to learn more, so he trained in French cuisine. After about five years, he returned to Kigawa, where he has worked for 30 straight years since. He incorporates French culinary techniques in an original style that allows his Osaka-style restaurant to flourish.

上野 修UENO OSAMU

Daiki-Suisan Kaiten-Zushi

大起水産 回転寿司

  • Kyoto Station, Kyoto
  • Kaitenzushi (conveyor belt sushi),Japanese / Sushi

林 盛Shigeru Hayashi

His career started when he became interested in serving guests.

He was born in 1988 and grew up in Osaka. While working a part time job at a yakiniku (Japanese BBQ) restaurant during his high school days, he decided to become a professional in the restaurant field. After graduating from high school, he entered [Taiki-Suisan]. With experiences as a server, chef, and background staff, he found that working at a restaurant was more fun and deeper than he had thought. He is currently working hard as the manager to support the whole restaurant to make as many guests as possible happy. 

林 盛Shigeru Hayashi

Seto Sushi Kappo AKISARYO

瀬戸寿司割烹 安芸茶寮

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Sushi,Japanese / Sushi / General / Japanese Sosaku (creative cuisine)

井上 洋Hiroshi Inoue

The Chef's Recommendations

A chef, trained exclusively in the field of Japanese cuisine, offers Japanese cuisine bringing out the original savory taste of the ingredients to their maximum

Mr. Hiroshi Inoue was born in 1965 in Hiroshima prefecture. Being inspired by his parents who operate a restaurant, he naturally entered the cooking field. After graduating from high school, he entered Hirokoshi, LTD. to start his career as a chef. After working there for approximately 17 years, and at an another restaurant as the master chef for approximately 2 years, he went independent to open his own restaurant 7 years ago. Then he helped to open [Akisaryo], as its first head chef was his master. After succeeding his master chef position, currently he works hard to offer fresh, savory, and beautifully-arranged dishes, while creating a comfortable atmosphere. 

井上 洋Hiroshi Inoue

Japanese Restaurant Kyokabutoya

日本料理 京甲屋

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

池田 泰優Yasumasa Ikeda

A subtle sense of beauty, audacious methods and well-honed techniques go into creating every dish.

Born in Hokkaido. Started working at his grandmother’s restaurant -- which specialized in Akita prefecture cuisine -- while in his second year of high school. At that time, he happened to catch a popular cooking show on TV, which inspired him to become a chef. The program featured the Osaka Abeno Tsuji Culinary Institute, in which he chose to enroll. Following his graduation, he received further training in Osaka and Kyoto. In 2010, he finally opened "Japanese Restaurant Kyokabutoya" in Shijo Karasuma.

池田 泰優Yasumasa Ikeda

Soshu Torigin Main Branch

相州 鳥ぎん 本店

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

瀬戸 清乃Kiyono Seto

Unable to ignore her passion for cooking, she changed her profession to become a hardworking chef

She was born in Kanagawa Prefecture. Although her former profession was completely unrelated, she was unable to contain her interest in the restaurant industry and her passion for cooking, and became a chef. Her career as a chef began at [Soshu Torigin,] a restaurant that she had often come to ever since she was a child, and a place that she felt had delicious food. She studies hard on a daily basis in order to create food that brings joy to customers. She now serves kushiyaki (grilled skewers) that have been grilled to juicy perfection.

瀬戸 清乃Kiyono Seto

Azabu-juban Hatano Yoshiki

麻布十番 秦野よしき

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野 よしきYoshiki Hatano

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].

秦野 よしきYoshiki Hatano

Azabujuban Shimoi

麻布十番 しも井

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General

直井 三千輝Michiteru Naoi

His passion for cooking led Mr. Naoi to this career.

He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.

直井 三千輝Michiteru Naoi

SHIROSAKA - Sumibi Kappo

炭火割烹 白坂

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine

井伊 秀樹Hideki Ii

He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.

He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.

井伊 秀樹Hideki Ii

Toriyoshi Naka-Meguro

鳥よし 中目黒店

  • Nakameguro, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山口 晶Akira Yamaguchi

The key to keep offering tasty yakitori is generous careful preparation

Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste. 

山口 晶Akira Yamaguchi

Gion Owatari

祇園 大渡

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

大渡 真人OOWATARI MAHITO

The Chef's Recommendations

Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.

Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.

大渡 真人OOWATARI MAHITO

Kinosuke

喜之助

  • Hakone/Gora, Kanagawa
  • Japanese,Japanese / General / Sawa (cocktail of spirits and soda) / Highball

永井 孝司Takashi Nagai

The Chef's Recommendations

Always making efforts to please the guests with his dishes.

He was born in 1971 in Kanagawa prefecture. He got interested in cooking for the first time in his middle school days when he made sunny side up eggs and was told [delicious]. He has accumulated trainings and improved his knowledge and skills, only to serve delicious food. He sticks to using high-quality ingredients to bring out the original tastes of the ingredients to their maximum. Now he is devoting himself in studying about ingredients, especially to increase his repertory with [boiled fish with soy sauce].

永井 孝司Takashi Nagai

Kagaya Hakata branch JR HAKATA CITY KOOTEN 9F

加賀屋 博多店 JR博多シティくうてん9F

  • Hakata Station, Fukuoka
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

平川 泰司Taiji Hirakawa

He transmits Japanese traditional food cultures through his cuisine, to please many people.

He is from Osaka prefecture. Entered the field of Japanese cuisine to acquire a trade in a new world. In this strict field, he sometimes felt like quitting. However, the more he knew about cooking, the more he wanted to acquire knowledge. He has been attracted by the deepness of the cooking world. Currently, he is devoting himself to spreading Japanese traditional food cultures to many people through cuisine, wishing to offer Japanese cuisine that can be enjoyed by everyone.

平川 泰司Taiji Hirakawa

Nagomi Ryori Morishima

和味料理もりしま

  • Shuri, Okinawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Okinawa Cuisine

盛島 英太Eita Morishima

The Chef's Recommendations

He brings the authentic Osaka fare he learned from actual Kansai restaurants back home to Okinawa

Born in Okinawa in 1974, Iron Chef Rokusaburo Michiba inspired him to become a chef himself. He first started training in Okinawa, but he wanted to further improve his skills, so he turned to work at the famous upscale restaurant Kigawa Asai in the Kansai region. After working there for 13 years, he returned home to Okinawa and further polished his skills at pubs and French hotel restaurants. Gaining a deeper understanding of communication and ingredients, he opened Nagomi Ryori Morishima in his hometown of Shuri.

盛島 英太Eita Morishima

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