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81 - 100 of 761 chefs

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

加藤 妙Takumi Kato

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

Yakitori Kagura

やきとり神楽

  • Higobashi, Osaka
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

中西 和慶Kazuyoshi Nayanishi

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.

中西 和慶Kazuyoshi Nayanishi

Sotoroku

十十六 (そとろく)

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)

荒川 正敏Masatoshi Arakawa

Grown up with appreciating the fact his service and dishes please his guests

Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded  at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].

荒川 正敏Masatoshi Arakawa

Shousui

小粋

  • Akasaka, Fukuoka
  • Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine)

園田 博文Hirofumi Sonoda

Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.

Mr. Sonoda was born in 1979 in Oita. His love of cooking led him to experience many hotels and inns in addition to part-time work in the food and beverage industry, building up a career as a chef. In 2014, he became independent and opened Shousui.

園田 博文Hirofumi Sonoda

Sumibi Yakitori BOND

炭火焼き鳥BOND(ボンド)

  • Okinawa Prefectural Office, Okinawa
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Italian

甲斐 悠介Yusuke Kai

Proposing new Western-style yakitori through skills honed in the resort scene.

Mr. Kai was born in 1989 in Oita. After helping a Yakitori restaurant run by his relatives, he decided to pursue a career in food and drink. Moved to Okinawa and entered an Italian restaurant. Then, he honed his skills in the kitchen of a private resort hotel in Onna Village. In the spring of 2023, after becoming independent, he started Sumibi Yakitori BOND as a restaurant that brings together all of his experience.

甲斐 悠介Yusuke Kai

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

酒ト和食ほっこり京都木屋町本店

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山 梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山 梓Azusa Tomiyama

Tabehoudai Sukiyaki Jyuniten Hiroo

食べ放題 すき焼き十二天 広尾

  • Hiroo, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Sake

高堰 晴信Harunobu Takaseki

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

He was born in 1993 in Akita. After 3 years of experience at a Kappo and Japanese restaurant in Saitama from 18, he went to a Mediterranean restaurant in Tokyo. He also worked as head chef at its affiliated wine bar for four and a half years. After about two years of experience in Italian and French, he joined his current company. He served as sous chef of The INNOCENT CARVERY in the Shinmaru Building for four years. At the same time, he served as the assistant chef for about two years at Marunouchi Sukiyaki Jyuniten. Then, with the opening of Sukiyaki Jyuniten Hiroo, he became its head chef.

高堰 晴信Harunobu Takaseki

Sushi Sukiyaki Akamechan

寿し・すき焼き あかめちゃん

  • Kanazawa Station, Ishikawa
  • Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake

清水 義男Yoshio Shimizu

A father and daughter take on a new challenge.

For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.

清水 義男Yoshio Shimizu

Kyoto Senryou

京都千両

  • Kyoto Station, Kyoto
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

大森 三夫Mitsuo Omori

Mr. Omori continues to work diligently with each piece of Sushi to bring joy to his guests.

He was born in 1965 in Tochigi. Feeling the satisfaction and joy of making people happy through cooking, he decided to become a chef to bring smiles to many people's faces. After training at an izakaya (Japanese-style bar) and a Sushi restaurant, he acquired solid skills and developed a passion for bringing out the best ingredients. He is currently working as a chef at Kyoto Sen-ryo, which opened in front of Kyoto Station on September 13, 2024. He has a deep love for Sushi, and the thought that goes into every single piece of Sushi brings a smile to the faces of the guests.

大森 三夫Mitsuo Omori

Sukiyaki to shun no shokuzai Kitashinchi Nakatani

すき焼と旬の食材 北新地 中たに

  • Kita-Shinchi, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

岸田 満Mitsuru Kishida

With years of experience working with various ingredients, Mr. Kishida provides a superior moment for each guest.

He was born in 1979 in Osaka. His culinary background includes experience at a yakiniku (Japanese BBQ) restaurant and a French restaurant in hotels. As a chef, he has honed his knowledge and know-how to provide guests with a quality dining experience through his experience with various ingredients. He is currently the owner and chef of Kitashinchi Nakatani.

岸田 満Mitsuru Kishida

Sosaku Kushikatsu Bouyatetsu

創作串カツ 坊也哲

  • Minamisemba, Osaka
  • Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

越智 哲也Tetsuya Ochi

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.

越智 哲也Tetsuya Ochi

Kitashinchi Sushi Senkoudo

北新地 鮨 千功堂

  • Kita-Shinchi, Osaka
  • Sushi,Japanese / General / Sushi / Sake

竹地 輝昌Terumasa Takechi

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

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

南 光和Mitsukazu Minami

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

Hakata Mizutaki Chidori

博多水炊き ちどり

  • Hakozaki, Fukuoka
  • Mizutaki (chicken hot pot),Japanese / Mizutaki (chicken hot pot) / Kaiseki (traditional multi-course meal) / Sake

藤井 勇輝Yuuki Fujii

Mr. Fujii learned the depth of hospitality and the excellence of food and beverage from practical experience.

He was born in 1996 in Fukuoka. He experienced cooking and service in a ramen restaurant and learned how wonderful the food and beverage industry is through his practical work. This experience has taught him that his passion in his daily work leads to the joy and satisfaction of customers and to more encounters with customers and that there is depth to the relationship between customers and staff. After a brief stint in another industry, he couldn't forget his passion for food and returned to the culinary world. Currently, he serves as the manager of Hakata Mizutaki Chidori.

藤井 勇輝Yuuki Fujii

Unagi Ryori Sandaime Unatou Nakagawa Main Branch

うなぎ料理三代目うな東 中川本店 昭和四十四年創業

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

三浦 星一Seiichi Miura

Continuing to uphold the commitment to eels inherited from his predecessor

Born in Aichi Prefecture in 1974, Mr.Miura grew up watching the back of his father, who was a fish dealer in their family business. He took a job in general administration but could not give up his path to becoming a fish cook and quit. In 2001, he honed his skills at a Japanese restaurant focused on fish dishes, and made up his mind to fulfil his childhood dream of becoming an eel shop. For twenty years as the grill master of the predecessor "Una Higashi", he mastered the traditional grilling and taste, and he is organizing the store as the chef and manager of Unagi Ryori Sandaime Unatou Nakagawa Main Branch.

三浦 星一Seiichi Miura

Kyoto Sushi no Kura

京都 鮨ノ蔵

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

小高 新吾Shingo Kotaka

Mr. Kotaka offers a relaxing atmosphere and delicious Sushi to the fullest.

He was born in 1980 in Tochigi. His father, who loves to cook and makes handmade soba noodles and Osechi (traditional Japanese New Year's dishes), has inspired him to love cooking. After moving to Tokyo, he worked part-time at a cake shop and became a pastry chef. Later, while working at a restaurant owned by a fresh fish store, he was attracted by the depth of fish cuisine and the deliciousness of fresh fish and entered the path of a sushi chef in earnest. He honed his skills at Sushi no Kura in Sapporo, which is reputed to be a famous restaurant that is hard to get reservations for. In 2024, he became a goodwill partner and opened Kyoto Sushi no Kura.

小高 新吾Shingo Kotaka

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

石田 寛Yutaka Ishida

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

Omusubi-dokoro Morimori

おむすび処 盛盛

  • Enoshima/Kugenuma, Kanagawa
  • Japanese,Japanese / General

田中 賢司Kenji Tanaka

A food artist who unites people with his finest flavors.

Mr. Tanaka is the owner and chef, born in Tokyo. Started working in the restaurant industry in 1996 and trained all over the country. In 2010, he opened a restaurant in Koiwa and expanded its affiliated stores. After trying various tourist spots during the COVID-19 pandemic, he launched a rice ball restaurant in 2023. This restaurant uses high-quality ingredients and was founded based on the idea of valuing connections with people. He offers food journeys through delicate flavors and relationships.

田中 賢司Kenji Tanaka

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

梶原 淳司Junji Kajiwara

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

Sumiyaki Unafuji Daimaru Kyoto Bettei

炭焼うな富士 大丸京都別邸

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

田中 喬也Takaya Tanaka

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.

田中 喬也Takaya Tanaka

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