161 - 180 of 741 chefs
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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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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
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越智 哲也Tetsuya Ochi
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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
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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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Sushi Akagi
鮨 赤木
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian
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赤木 伸行Nobuyuki Akagi
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Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.
He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.
赤木 伸行Nobuyuki Akagi
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Sushi Nakao
鮨なか尾
- Shimokitazawa, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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中尾 康高 Yasutaka Nakao
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Mr. Nakao makes sushi using his own unique philosophy and style.
He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.
中尾 康高 Yasutaka Nakao
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Kyoto Senryou
京都千両
- Kyoto Station, Kyoto
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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大森 三夫Mitsuo Omori
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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
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Nihonbashi Tamai Muromachi Branch
日本橋 玉ゐ 室町店
- Mitsukoshimae, Tokyo
- Seafood,Japanese / General
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市川 清三Kiyomi Ichikawa
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With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.
He trained at a Japanese and vegetarian restaurant from April 1975 and at a tempura restaurant from January 1983. And then after working at a hotel and an airport restaurant, he joined Nihonbashi Tamai in 2012. Currently, he works as the head chef at Nihonbashi Tamai Muromachi Branch.
市川 清三Kiyomi Ichikawa
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Location Dining Nagi
ロケーションダイニング 凪
- Onna-son, Okinawa
- Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion
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岩下 拓人Takuto Iwashita
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With his highly creative cuisine, this chef is on a mission to invent dishes that never get old
Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.
岩下 拓人Takuto Iwashita
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Kitsune
きつね
- Nara, Nara
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Sousaku Sushi (creative sushi) / Hitsumabushi (eel bowl)
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木田 翼Tsubasa Kida
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A man who inherits the passion of Mr. Shusaku Toba.
Mr. Kida was born in 1992 in Chiba. He reconsidered his career path after being passed over for a recommendation at the university he had been aiming for since entering high school. Despite his parents' opposition, he went on to a culinary school. After graduation, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he became o/sio chef after experiencing the launch of Parlor Ohashi. From April 2021, he represents sio's ism as the chef of the new sukiyaki restaurant Kitsune in Nara.
木田 翼Tsubasa Kida
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Sushi Dokoro Mitsumoto
寿し処光本
- Moji, Fukuoka
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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光本 健二Kenji Mitsumoto
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With skill and passion inherited from his parents, Mr. Mitsumoto shows artisan techniques born of tradition and experience.
He was born in 1975 in Fukuoka and was raised in an environment surrounded by sushi since he was young. Inspired by the sushi restaurant run by his parents, he naturally resolved to walk the path of cuisine. First, he trained for 10 years in the family business. Then, to further improve his technique, he also gained experience at two different restaurants, one year at each. He opened his own restaurant, Sushi Dokoro Mitsumoto, 19 years ago. With his refined technique and careful judgment, he continues to provide amazing sushi to his guests.
光本 健二Kenji Mitsumoto
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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
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甲斐 悠介Yusuke Kai
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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
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Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
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青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
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Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
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中田 大輔Daisuke Nakada
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Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
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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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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
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三浦 星一Seiichi Miura
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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
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Sumiyaki Hitsumabushi Unagi Munagi
炭焼ひつまぶし鰻 むなぎ（武奈伎）
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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三浦 星一Seiichi Miura
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Love, passion, and commitment to eel
With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.
三浦 星一Seiichi Miura
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Motsunabe Nagamasa Hakata Main Branch
もつ鍋ながまさ 博多本店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)
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上野 智司Satoshi Ueno
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Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.
He was born in 1979 in Fukuoka. Through cooking and serving his family since childhood, he learned the joy of making people happy. He entered Fukuoka Culinary Academy to become a chef. After graduation, he entered the world of French cuisine, where he acquired refined techniques and a sense of taste. After gaining further experience at an Izakaya (Japanese-style pub), he joined his current company. Having gained experience at affiliated restaurants, he now serves at the Motsunabe Nagamasa Hakata Main Branch.
上野 智司Satoshi Ueno
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Shabu-shabu Temujin
しゃぶしゃぶテムジン
- Hakodate, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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村岡 孝彦Takahiko Muraoka
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Utilizing the experience and knowledge he has cultivated, Mr. Muraoka proposes a new way to enjoy meat.
He was born on January 29, 1989 in Hokkaido. To follow in his father's footsteps, who took charge at Jingisukan Temujin, he decided to take on the challenge of managing a restaurant. He moved to Tokyo in his early 20s and gained experience in a variety of restaurants, including izakaya (Japanese-style pub), ramen, and yakiniku restaurant, and acquired management know-how. While respecting the flavors and traditions established by his father, he has forged his own path, opened Shabu-shabu Temujin in Hakodate on April 25, 2024, at Hakobiva in front of Hakodate Station, in addition to the Jingisukan restaurant.
村岡 孝彦Takahiko Muraoka
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Higashiazabu Ito
東麻布 いと
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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伊東 彰Akira Ito
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The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.
Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.
伊東 彰Akira Ito
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Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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根上 和義Kazuyoshi Negami
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Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
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