81 - 100 of 723 chefs
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Osakanadokoro Sakurachaya
御魚処 さくら茶屋
- Nara, Nara
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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長澤 真一Shinichi Nagasawa
The Chef's Recommendations -
Having entered the culinary world from the civil service, Mr. Nagasawa is now fully utilizing the skills he has honed to create superb dishes.
He was born in 1974 in Tottori. Grew up eating his grandmother's country cooking. He longed for Western-style food, such as hamburgers and spaghetti, and began cooking them himself. He dreamed of being a cook to make better food but became a civil servant. When he was not ready to give up on his dream, he was inspired by his master, a connoisseur at the market. He trained at a kappo restaurant for five years, a Japanese restaurant in the Kansai region, and a restaurant specializing in wagyu beef. Now, as the owner-chef of Sakurachaya, he continues working hard, making full use of his connoisseurship of fresh fish and his connections.
長澤 真一Shinichi Nagasawa
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Unagidokoro Umami
うなぎ処 美味美
- Tenmabashi, Osaka
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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森本 優子Yuko Morimoto
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Adding color to special days of tourism and small everyday luxuries.
Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.
森本 優子Yuko Morimoto
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
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南 光和Mitsukazu Minami
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Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
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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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Motsunabe Nagamasa Chikushiguchi Branch
もつ鍋ながまさ 筑紫口店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)
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梅根 充輝Mitsuski Umene
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Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.
He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.
梅根 充輝Mitsuski Umene
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OSushiawase Sushi Horikawa
おすしあわせ 鮨ほり川
- Asakusa, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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堀川 恭平Kyouhei Horikawa
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Mr. Horikawa is a Sushi chef who has studied at many long-established and famous restaurants in Tokyo.
He was born in 1978 in Chiba. At age 20, he knocked on the door of Sushi Kanpachi and experienced seven years of working as an apprentice. Since then, he has worked as a sushi chef at various sushi restaurants in Tokyo, not only the famous Sushi Fukuju in Ginza but also at Akasaka, Roppongi, and Shinjuku. After becoming independent, he opened Sushi Horikawa in Asakusa.
堀川 恭平Kyouhei Horikawa
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Saburina Hou
左舞璃菜 鳳
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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左舞璃菜 鳳Saburina Hou
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Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.
Saburina Hou offers Shabu-shabu and Sukiyaki with A5-ranked Miyazaki beef and premium Japanese black beef sirloin at reasonable prices. Not only the ingredients but also the sauce for shabu-shabu and broth for sukiyaki are carefully prepared. Additional order menus are available, so enjoy shabu-shabu and sukiyaki to your heart's content.
左舞璃菜 鳳Saburina Hou
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Sushi to Baniku Oyaji Saigo no Nigiri Bettei
寿司と馬肉おやじ最後の握り別邸
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
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Oden Wajimafugu Nodoguro AMIYA
おでん 輪島ふぐ のどぐろ AMIYA
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake
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石田 寛Yutaka Ishida
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Wants many customers to know about gourmet food in Kanazawa.
Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.
石田 寛Yutaka Ishida
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Shunsai to Osake Anbai
旬菜とお酒 あんばい
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)
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池田 雅之Masayuki Ikeda
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Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.
He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.
池田 雅之Masayuki Ikeda
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Sushi Senzu Osaka Station
鮨仙酢 本店 大阪駅前
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood
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竹地 輝昌Terumasa Takechi
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Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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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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Japanese Cuisine Ryotei Kadomatsu
日本料理 料亭 門松
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Tempura (battered, fried seafood and vegetables)
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大久保 昌彦Masahiko Okubo
The Chef's Recommendations -
With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons
He was born in 1960 in Kanagawa. Being manually dexterous since his childhood, and having an interest in cooking, he decided to pursue a cooking career. He became head chef of Ryotei Kadomatsu after 10 years of experience at a Ryotei restaurant in Kamakura and 8 years at a hotel in Yokohama.
大久保 昌彦Masahiko Okubo
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Kaga Namafu Kappo Kagurazaka MAEDA
加賀生麩割烹 神楽坂 前田
- Kagurazaka, Tokyo
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine / Sake
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後藤 尚彦Naohiko Goto
The Chef's Recommendations -
Using the skills of more than 30 years of Japanese cuisine, Mr. Goto elevates seasonal ingredients to Kaga cuisine.
After training at renowned restaurants such as Ginza Kachou and Atami Koarashitei, he became the head chef at a Japanese restaurant in Ginza. With over 30 years of experience in Japanese cuisine, he utilizes his skills to elevate seasonal ingredients into exquisite Kaga cuisine.
後藤 尚彦Naohiko Goto
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Karen Osaka Shinsaibashi Branch
華蓮 大阪心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak
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池田 康行Yasuyuki Ikeda
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Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.
He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.
池田 康行Yasuyuki Ikeda
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Chatan Dining Chaaboo
北谷ダイニング ちゃぁぶー
- Yomitan/Chatan, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)
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宮里 航貴Kouki Miyazato
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Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.
Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!
宮里 航貴Kouki Miyazato
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Shabu Shabu Kumeya
しゃぶしゃぶ久米家
- Matsuyama/Kume/Wakasa, Okinawa
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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新城 宗朋Munetomo Shinjo
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Mr. Shinjo was attracted to a cooking career that could bring people happiness.
From a love of eating delicious food and an interest in cuisine, he aspired to work in the food and beverage industry. Currently, he holds the position of Representative Director at several restaurants in Okinawa, including Kumeya. He provides delicious dishes in each of these restaurants featuring carefully selected meats, delighting many people.
新城 宗朋Munetomo Shinjo
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Kappo Uzuki
割烹 うづき
- Ebisu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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阿部 誠司朗Seijiro Abe
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Mr. Abe serves dishes, devoting all his skills as a chef.
He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.
阿部 誠司朗Seijiro Abe
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Kyoufu Ippin Ryouri Kiyomizu
京風一品料理きよみず
- Okaido/Gintengai, Ehime
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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森脇 巧Takumi Moriwaki
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Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.
He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.
森脇 巧Takumi Moriwaki
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Zuientei
隨縁亭
- Namba, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General
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田畑 伸吾Shingo Tabata
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Making food for loved ones is the root of his career as a chef for Mr. Tabata.
He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.
田畑 伸吾Shingo Tabata
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