121 - 140 of 741 chefs
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Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri
心斎橋寿司居酒屋おやじ最後の握り
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.
He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.
梶原 淳司Junji Kajiwara
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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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Sushi Renma
鮨練磨
- Matsuyama/Kume/Wakasa, Okinawa
- Sushi,Japanese / General / Sushi
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宇江城 喜尊Yoshitaka Ueshiro
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To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.
Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.
宇江城 喜尊Yoshitaka Ueshiro
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Kuromon Kuragin
黒門 蔵銀
- Nipponbashi, Osaka
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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越田 千枝子Chieko Koshida
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Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.
She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.
越田 千枝子Chieko Koshida
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Wagyu Kurosawa Sakaimachi-dori Branch
和牛黒澤 堺町通り店
- Otaru/Yoichi/Shakotan, Hokkaido
- Unagi (eel),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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Sushi Yoshitatsu
すし 吉辰
- Yakuin, Fukuoka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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古川 純弥Junya Furukawa
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A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.
He was born in 1979 in Fukuoka. Since he started working in the restaurant business, he has always valued customer service, which puts the guests' feelings first. He chose to become a Sushi chef and studied culinary arts because he believed that a deep understanding of cuisine was necessary to understand the hearts and minds of his guests. After training at a Japanese restaurant and a Sushi restaurant, he opened his own restaurant, Azito, at the age of 25. After that, he took advantage of his experience working exclusively with sushi to establish a new restaurant, Sushi Yoshitatsu, which specializes in authentic sushi.
古川 純弥Junya Furukawa
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Wafuu-dokoro Usagi
和風処 うさぎ
- Asakusa, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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母良田 良平Ryohei Horota
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Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.
He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.
母良田 良平Ryohei Horota
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Maruya Honten Meieki 3-chome Branch
まるや本店 名駅3丁目店
- Nagoya Station, Aichi
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Hitsumabushi (eel bowl) / Unagi (eel)
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坂本 恵利Eri Sakamoto
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Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.
She has loved cooking since she was a child and joined Maruya Honten upon graduation from high school. While learning the basics of Japanese cuisine, she made her way to becoming an eel chef. She has experience in most of the restaurant's branches and is now the head chef. With her many years of experience, she works daily to satisfy her guests further.
坂本 恵利Eri Sakamoto
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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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Yonezawa Gyu Sankai Ryori Yoshi-tei
米沢牛・山懐料理吉亭
- Yonezawa, Yamagata
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine
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高橋 光也Mitsuya Takahashi
The Chef's Recommendations -
Exhibiting skills that are backed up by experience for the sake of all customers.
Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.
高橋 光也Mitsuya Takahashi
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Roppongi Sunahama
六本木 砂浜
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Okinawa Cuisine
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山田 有輝 Yuuki Yamada
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Serving dishes that reflect the rich ingredients and flavors of Okinawa.
Mr. Yamada chose a career in the restaurant business because he loves to communicate with people. To provide a cozy space and create a heartwarming place for visitors, he continued working hard day by day. His love for Okinawan cuisine led him to open Roppongi Sunahama to share its charm with as many people as possible.
山田 有輝 Yuuki Yamada
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Hakata Kawaya Kanazawa-katamachi Branch
博多かわ屋 金沢片町店
- Korinbo/Katamachi, Ishikawa
- Yakitori/Kushiyaki (grilled skewers),Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
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山津 和也Kazuya Yamazu
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Always provides heartwarming customer service that is familiar to the guests.
Mr. Yamazu was born in 1990 in Ishikawa. His career as a chef began in his mid-twenties. Initially, he worked at a Japanese restaurant, where he acquired the know-how as a chef during his two years of service. After working at various places, including a yakiniku restaurant, he is currently the manager of the Hakata Kawaya Kanazawa-katamachi Branch. His policy is to provide heartwarming service that makes customers want to return.
山津 和也Kazuya Yamazu
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Shintomicho Maruyasu
新富町 丸安
- Hatchobori, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake
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小栗 洸介Kosuke Oguri
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Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.
He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.
小栗 洸介Kosuke Oguri
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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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Yurakucho Kotegaeshi
有楽町こてがえし
- Hibiya/Yurakucho, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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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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Sushi Hasegawa Nishiazabu Branch
寿司 はせ川 西麻布店
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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黒坂 俊和Toshikazu Kurosaka
The Chef's Recommendations -
Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.
Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.
黒坂 俊和Toshikazu Kurosaka
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Wasanbon Ginza Branch
和三盆 銀座店
- Ginza, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐藤 宗雄Muneo Sato
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Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.
He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.
佐藤 宗雄Muneo Sato
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Syunmi Karoku
旬味 鹿六
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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布施 直樹Naoki Fuse
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Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.
Mr. Naoki Fuse was born in 1980 in Miyagi. At the age of 20, he started working as a chef. After learning the basics of cooking at Syunmi Karoku, he contributed to Shunka, located in Goryokaku Tower. After gaining many experiences as a chef, he took over Shunmi Karoku. The restaurant has been supported by not only local people but also a lot of guests since it opened in 2013. He has maintained the tastes many people love and a flexible style that can adjust to various scenes.
布施 直樹Naoki Fuse
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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
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高堰 晴信Harunobu Takaseki
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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
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