641 - 660 of 701 chefs
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Sakana Ryori Rokkon
さかな料理 ろっこん
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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西岡 章NISHIOKA AKIRA
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He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.
Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.
西岡 章NISHIOKA AKIRA
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Yakitori House Nonchan
焼鳥ハウスのんちゃん
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / General
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重山 美紀夫SHIGEYAMA MIKIO
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A veteran shop loved by the locals for many years. The unchanged taste of the yakitori goes to show they are particular about good flavor.
There was a time when I walked around and ate at all the yakitori shops in the city, tells Mr. Shigeyama. His love for yakitori lead him to open his "Yakitori House Nonchan" in 1984. You can take the finest quality ingredients for granted, and every skewer is carefully prepared by hand in-house. There is no end to the regulars who make their way in for a taste of Mr. Shigeyama's carefully crafted yakitori.
重山 美紀夫SHIGEYAMA MIKIO
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Chiso Kakuta
馳走かく田
- Yachiyo/Sakura/Yotsukaido, Chiba
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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角田 幹男KAKUTA MIKIO
The Chef's Recommendations -
A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights
After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.
角田 幹男KAKUTA MIKIO
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Kushi Agemono Shun's Ginza
串あげもの 旬s 銀座店
- Ginza, Tokyo
- Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)
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和田 隆WADA TAKASHI
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Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.
After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.
和田 隆WADA TAKASHI
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Yakitori no Ippei Main Store
やきとりの一平 本店
- Muroran, Hokkaido
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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加藤 英哲KATO HIDEAKI
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He pours 100% of his effort into every skewer to offer you his best every time.
Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."
加藤 英哲KATO HIDEAKI
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Momoya Kamimaezu
もも屋 上前津店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Japanese,Japanese / General / Yakitori (grilled chicken skewers)
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永井 大介NAGAI DAISUKE
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We aim for a cozy restaurant that you will feel comfortable strolling into.
Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.
永井 大介NAGAI DAISUKE
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Oebi Tempura Senmonten Sanki
大エビ天専門店 さんき
- Minato-ku/Minami-ku/Midori-ku, Aichi
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Udon (noodles) / Tendon/Tenjyu (tempura bowl)
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岩井 春幸IWAI HARUYUKI
The Chef's Recommendations -
Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.
He was born in January 1951, in Yaotsu Town in Kamo District, Gifu Prefecture. Our manager's previous job was making tempura at a snack store in a market. With 21 years experience in the industry, he created "Oebi Tempura Senmonten" to bring you the freshest shrimp cooked in the most delicious manner. Our chef puts his all every day in order to see our customers' happy, satisfied expressions.
岩井 春幸IWAI HARUYUKI
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Hakata Mizutaki-style Motsu Nabe Motsufuji
博多水炊き風もつ鍋 もつ藤
- Marunouchi, Aichi
- Japanese,Japanese / General / Motsu Nabe (offal hot pot)
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伊藤 和之ITO KAZUYUKI
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Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant
I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.
伊藤 和之ITO KAZUYUKI
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Hinaizidori-Yakitori Maekawa
比内地鶏 maekawa
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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前川 治MAEKAWA OSAMU
The Chef's Recommendations -
Since deeply enjoying chicken as a child, he headed straight on the path to being a chef.
A chef with strong roots, his father worked as head chef of Tokyo Kaikan and cooked chicken roasts on his days off. Because of his enjoyment of chicken, he set out to be a yakitori (chicken skewer) chef from the age of 19. Since leaving home he spent 20 years leading his siblings at the famous "Kushi Ginza," before opening "Hinaizidori-Yakitori Maekawa" in 2011. Since then he has only used Hyuga Dori and Nagoya Kochin chicken from the best hand-rearing farms in the country. He continues to search for new ways to use the best ingredients.
前川 治MAEKAWA OSAMU
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Hokkai Shabu Shabu Kita 2 Jo
北海しゃぶしゃぶ北2条店
- Sapporo Station, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)
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佐々木 彰則SASAKI AKINORI
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Working hard with the staff to create a comfortable restaurant
Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.
佐々木 彰則SASAKI AKINORI
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Otayan
おたやん
- Kakogawa, Hyogo
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
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敏森 善行TOSHIMORI YOSHIYUKI
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Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.
Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.
敏森 善行TOSHIMORI YOSHIYUKI
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Fujinomiya Wa no Shokusai Tendo
富士宮 和の食彩 天道
- Fujinomiya, Shizuoka
- Japanese,Japanese / Soba (noodles) / Tonkatsu (fried pork cutlet) / Sake
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井出 健作IDE KENSAKU
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He's been coming home to the shop where his parents cooked at since he was young.
Chef Ide was born in 1976 in Shizuoka Prefecture. Having always been good at making things and working with his hands from the time he was young, upon graduating high school, he returned home to inherit his family's soba shop. The more he learned about cooking, the more it appealed to him. He studied hard and steadily began taking on new challenges. In lieu of training elsewhere, he adopted the attitude of always challenging himself to continually learn. Continuing to preserve the flavors created by his parents while adding his own style, he works on creating new flavors he can be proud from here on into the future.
井出 健作IDE KENSAKU
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Kishikawa
きし川
- Kokura, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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村上翔太MURAKAMISHOTA
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It's been my dream to be a chef ever since I was little.
Born in Kanagawa Prefecture in 1986. I've loved cooking ever since I was little and have always had the dream of becoming a chef. Be it a la carte dishes or main dishes, I spare no effort in making each and every dish.
村上翔太MURAKAMISHOTA
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Gyutan Sumiyaki Rikyu Nakakecho
牛たん炭焼 利久 名掛丁店
- Sendai Station West Exit, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / Curry
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小野寺隆ONODERATAKASHI
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Nothing says Sendai like gyutan (beef tongue)!
Nothing says Sendai like gyutan (beef tongue)! Interested in local ingredients, he took a job at Rikyu where he is now in charge of the grill. His motto is to take high quality ingredients and carefully grill them to perfection. "Grilling gyutan is fairly straightforward, and yet the flavor differs with each chef. I find that fascinating," Takashi remarks, as he affectionately tends the grill.
小野寺隆ONODERATAKASHI
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Uogashi Maruten Fuji
魚河岸丸天 富士店
- Fuji City, Shizuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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中村 彰伸NAKAMURA AKINOBU
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An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.
Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.
中村 彰伸NAKAMURA AKINOBU
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Kappo Sushi Umeda
割烹・寿司うめだ
- Tokaichi/Funairi/Yoshojima, Hiroshima
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Basashi (horse meat sashimi)
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梅田 真志UMEDA SHINJI
The Chef's Recommendations -
Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.
Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.
梅田 真志UMEDA SHINJI
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Waso Hayashida
和創はやしだ
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General
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林田 雄一HAYASHIDA YUICHI
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It all started back when I used to help my mother in the kitchen.
He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.
林田 雄一HAYASHIDA YUICHI
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Oshio Ataru
おしお ATARU店
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)
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松野 雄太MATSUNO YUTA
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We want our favorite foods to become our customers' favorites too.
I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?
松野 雄太MATSUNO YUTA
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Yakitori Tori Ryori Toritatsu
焼き鳥・鶏料理・鳥辰
- Shinjuku West Exit/Tochomae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)
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吉川 公一YOSHIKAWA KOICHI
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With food hygiene his top priority, he is a chef who appraises his fresh ingredients
Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."
吉川 公一YOSHIKAWA KOICHI
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Nanohana
なの花
- Okaido/Gintengai, Ehime
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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高橋 邦親TAKAHASHI KUNICHIKA
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I like eating nice food. That's why I became a chef.
I want to eat quality food, I want to make quality food, and I want people to eat quality food. Because I felt this way, I entered the world of cooking. I am still learning everyday and I make my food with passion.
高橋 邦親TAKAHASHI KUNICHIKA
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