701 - 720 of 764 chefs
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Seafood Restaurant Zauo Main Store
活魚茶屋ざうお本店
- Nishi-ku, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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井上 修次INOUE SHUJI
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Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine
He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.
井上 修次INOUE SHUJI
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Jion Shoja
慈恩精舎
- Okayama, Okayama
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)
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草野 潤KUSANO MEGUMU
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Kusano brings his experience from a Japanese restaurant in Austria to the table
After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.
草野 潤KUSANO MEGUMU
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Shitamachi Shokusai Daidokoro
下町食菜だいどころ
- Ryogoku/Kikugawa, Tokyo
- Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake
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尾崎 行治OZAKI YUKIHARU
The Chef's Recommendations -
He had a mind to open his own, cozy place.
He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.
尾崎 行治OZAKI YUKIHARU
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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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Sushidokoro Koya Sendai Ekinaka
寿司処 こうや 仙台駅中店
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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服部 洋HATTORI HIROSHI
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Our chef feels it's his true calling to provide excellent service to his customers at the counter
Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.
服部 洋HATTORI HIROSHI
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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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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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Kawajin Main Store
川甚本店
- Susukino, Hokkaido
- Japanese,Japanese / General / Hokkaido Cuisine / Kaiseki (traditional multi-course meal)
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本間 勇司HOMMA YUJI
The Chef's Recommendations -
A Japanese professional chef with attention to using safe ingredients.
He was born in 1970, Wakkanai city, Hokkaido. He got a job working at a sushi restaurant where he worked for two years at the recommendation of one of his junior high school teachers. After working there, he further polished his skills at a Japanese restaurant in Tokyo, and he has been the head chef at Kawajin Main Store since 2006. These days, as consumers become more aware of what they are eating, we take prudence in insuring the safety of our ingredients, and we only use ingredients grown locally with low amounts of agricultural chemicals.
本間 勇司HOMMA YUJI
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Sushi Sakana Hideto
鮨 酒菜 秀人
- Numazu, Shizuoka
- Japanese,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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岩崎 多加志IWASAKI TAKASHI
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Always obsessive about fish.
Seafood direct from the Port of Heda, Numazu. Every morning we head to Numazu port to buy our stock. Normally the fishermen bring in their afternoon catch to the Port of Heda to put out at market the next day. But we go directly to buy our fish so by that evening we can serve it in our restaurant. Our customers get to experience a freshness they would normally not be able to do.
岩崎 多加志IWASAKI TAKASHI
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Kyodo Ryori Tei Sugi no Me
きょうど料理亭 杉ノ目
- Susukino, Hokkaido
- Japanese,Japanese / General / Crab / Hokkaido Cuisine
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芦沢 一弘Kazuhiro Ashizawa
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Fascinated by the ingredients of Hokkaido
The chef started his career at a Japanese cuisine restaurant when he was 18 years old. After advancing his profession through experiences and training, he served as the head chef at the sister restaurant Suginome Hotel Okura Sapporo branch in 2014. Today, as the head chef of this restaurant Suginome Main branch established in 1915, he introduces the local cuisine to the guests using Hokkaido’s great ingredients such as crab and other fresh seafoods.
芦沢 一弘Kazuhiro Ashizawa
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Japanese Restaurant Kisei
日本料理樹勢
- Hiratsuka/Oiso/Ninomiya, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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小山 直樹KOYAMA NAOKI
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Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.
Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.
小山 直樹KOYAMA NAOKI
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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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Kagura
神楽‐kagura‐
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Western Teppanyaki (iron griddle grilling)
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小西 健太KONISHI KENTA
The Chef's Recommendations -
He brings all of the culinary skills he's cultivated to life here at Kagura
He entered the culinary world at the age of 18. First, he built up experience at authentic Japanese restaurants all around Osaka. He then offered his skills to the owner of Kagura in 2012, where he was promoted to head chef.
小西 健太KONISHI KENTA
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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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Ajisho
味将
- Shikoku-Chuo, Ehime
- Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)
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石川 将太郎ISHIKAWA SHOTARO
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Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef
Born in Ehime prefecture on August 20, 1975, he grew up in a family who were running Ajisho. So, from a young age, he understood from experience both the severity and joy felt as a chef. Although he had his heart set on becoming a stockbroker while studying at college, he began his career as a chef in order to succeed his father. After graduating from college, he trained in Japanese cuisine and sushi and headed to Ajisho 12 years ago. He continues with devotion every day to being the chef he visualized himself as at a young age, while valuing the traditions and the words "learn from the past" close to his heart.
石川 将太郎ISHIKAWA SHOTARO
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Japanese Cuisine FUKUSHIMA
日本料理 福しま
- Yamaguchi City, Yamaguchi
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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福嶋 忠幸FUKUSHIMA TADAYUKI
The Chef's Recommendations -
He continues to strive down the path of cuisine to fulfill his dream of owning his own restaurant
Born in 1959. A native of Saga Prefecture's Karatsu City. His memories of a local Japanese food restaurant led him to enter the world of cuisine, deciding to make food that could move people. After acquiring experience at Hakata hotels and Japanese restaurants, he became head chef of Japanese cuisine at the Yachiyo Royal Hotel in Kumamoto. After that, he worked as head chef of the Yamaguchi Grand Hotel's Japanese Restaurant Miyabi for 12 years. He opened WA FUKUSHIMA in September of 2009, and this is his fifth year with us. He's never satisfied with his own cooking, striving for excellence each day.
福嶋 忠幸FUKUSHIMA TADAYUKI
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Sumibi Yakitori Kirishima
炭火焼鳥 霧島
- Hoshigaoka/Issha, Aichi
- Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu
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花田 夏美HANADA NATSUMI
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I entered the food world after a chance encounter with the boss.
Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.
花田 夏美HANADA NATSUMI
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Yakitori Fukuzumi Main Store
やきとり 福住 本店
- Iwaki, Fukushima
- Japanese,Japanese / Yakitori (grilled chicken skewers)
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齋藤 義雄SAITO YOSHIO
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Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.
He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)
齋藤 義雄SAITO YOSHIO
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Kisoji
木曽路
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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大木 哲也OKI TETSUYA
The Chef's Recommendations -
Influenced by relatives who ran a sushi shop, he started his career in cooking.
He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.
大木 哲也OKI TETSUYA
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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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