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21 - 40 of 166 chefs

Hikariya & yajimon

ひかりや&yajimon

  • Omicho Market, Ishikawa
  • Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

石原 亨Toru Ishihara

The global food culture Mr. Ishihara experienced as an athlete inspired him to pursue a food and beverage industry career.

He was born in 1972 in Ishikawa. Initially, he was a member of the Japanese national canoe freestyle team. While traveling around the world for about 20 years as an athlete, he enjoyed eating each country's cuisine. His turning point came in 2002 when he encountered Wiener Schnitzel (veal cutlet) in Austria. He decided to pursue a second career in the restaurant industry to convey the appeal of the dish in Japan. He currently demonstrates his culinary skills as both the owner and chef.

石原 亨Toru Ishihara

Steak House Nakama

STEAK HOUSE NAKAMA

  • Onna-son, Okinawa
  • Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak

菱田 和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田 和寛Kazuhiro Hishita

Isshinmaru Dogo Branch

一進丸 道後店

  • Dogo Onsen, Ehime
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

替地 亮介Ryosuke Kaechi

Cooking and foodstuffs have been a part of Mr. Kaechi's life since childhood, as his parents owned a fresh fish store.

He was born in 1976 in Ehime. His parents ran a fresh fish store, so cooking and foodstuffs were familiar to him from an early age. After working in the aquaculture business, he became independent at 27 and opened a restaurant.  After that, he launched a company and currently operates seven restaurants in Ehime Prefecture. In January 2025, he opened the Isshinmaru Dogo branch as an affiliate of the popular Isshinmaru restaurant in the Okaido shopping street in Matsuyama City. Like the main branch, it is a place where you can enjoy the "deliciousness of Ehime" to the fullest.

替地 亮介Ryosuke Kaechi

Shibuya Niku-Yokocho Teppan

渋谷肉横丁 てっぱん

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Izakaya (Japanese tavern),Taverns

宮坂 学Manabu Miyasaka

Former Thai restaurant owner, pioneer of Thai cuisine in Japan.

Mr. Miyasaka was born on February 6, 1963, in Tokyo. He opened a Thai restaurant in Kichijoji in 1986. Traveled abroad for 10 years to train in Thai cuisine. He also has a unique background, serving as a high school baseball coach for 17 years. Also becoming well-known as the father of one of Comdot's (famous Japanese Youtuber) local friends, Kanata. He is a friendly and friendly person who puts his heart and soul into every dish.

宮坂 学Manabu Miyasaka

Hokkaisushi to Robata Sushiyama Shinjuku

寿司と炉端 すし山 新宿

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sushi / General / Oyster

Private Room Izakaya -shikinouta- Kyoto Ekimae Branch

全席個室居酒屋 四季の詩-shikinouta-京都駅前店

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

箕浦 幸一Koichi Minoura

The Chef's Recommendations

Mr. Minoura has been very interested in cooking ever since he was a child.

Mr. Minoura was born in 1985 in Gifu. Having been very interested in cuisine since he was a child, from the age of 16, he began walking the path of cooking. After honing his cooking skills for 6 years at a famous Japanese inn in Gifu, he served as head chef at a long-standing Japanese restaurant in Shimbashi called Ikkoku. He was then selected to be the head chef at -shikinouta-, where he works even now. He works tirelessly every day to deliver delicious food and smiles to his customers. 

箕浦 幸一Koichi Minoura

Hakodate Kaisen Izakaya Yan-shugyoba Nidaime Shoueimaru

函館海鮮居酒屋 ヤン衆漁場二代目昌栄丸

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

前田 秀喜Hideki Maeda

Mr. Maeda takes pride in freshly caught local fish and devotes his life to providing delicious beach cuisine.

He was born in 1958 in Hokkaido. Growing up watching his father, a fisherman, he also engaged in fishing in Hokkaido aboard the fishing boat Shoueimaru. His father founded a restaurant in Hakodate, hoping to serve local fresh fish dishes. Inspired by that, he became fascinated with the work of a chef and opened his restaurant in Goryokaku, Hakodate, in 1994 under the name "Nidaime (second generation)." Since then, he has devoted himself to purchasing in Minami-Kayabe, maintaining fish in the fish tank, and his knife-handling skills. The restaurant moved to Matsukaze-cho in 2016. His signature beach cuisine and cool hospitality attract locals and tourists.

前田 秀喜Hideki Maeda

Niku to Kaisen Grill Pastan Tenmonkan Branch

肉と海鮮グリル パスタン 天文館店

  • Tenmonkan/Bayside, Kagoshima
  • Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood

徳田 康介Kosuke Tokuda

Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.

He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.

徳田 康介Kosuke Tokuda

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch

牛ホルモンと鮮魚 牛冨屋 渋谷道玄坂店

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣 卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣 卓也Takuya Omata

Izakaya Asahi

居酒屋あさひ

  • Nagaokakyo, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

古本 真也Shinya Furumoto

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.

古本 真也Shinya Furumoto

Hakodate Dining Gaya

函館ダイニング雅家

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Sushi / Sashimi (raw fish)/Seafood / Crab

築城 明博Akihiro Tsuiki

His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya

Born in Hakodate, he enjoyed eating from a young age and developed an interest in cooking. When he was heavily into boxing, he often ate ramen. This prompted him to move to Tokyo to study Chinese cuisine. After that he developed an extraordinary talent for cooking and built up experience and expertise across a range of different culinary styles including provincial cuisine and traditional Japanese cuisine. "What you see and what you eat will be a very powerful thing for a chef," he says. He continues to study cooking by trying dishes at many different restaurants. His expertise and constant self-improvement play a central role in the food served at Hakodate Dining Gaya today.

築城 明博Akihiro Tsuiki

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch

全席個室居酒屋 九州和食 八州 中洲店

  • Nakasu, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)

塩田 頼己Rai Shiota

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers.  After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.

塩田 頼己Rai Shiota

Minami Aoyama Hifumi

南青山 ひふみ

  • Omotesando/Aoyama, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

加藤 寛史Hirofumi Kato

The Chef's Recommendations

Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible

Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.

加藤 寛史Hirofumi Kato

Niku-ryori Zushio

肉料理 Zushio

  • Fukuyama/Fuchu, Hiroshima
  • Izakaya (Japanese tavern),Taverns / General / Steak / Wine

大橋 一志Kazushi Ohashi

Mr. Ohashi is a chef who attracts many people with his skillful technique to offer the best ingredients.

He was born in 1978 in Hiroshima. He started his chef career at an Italian restaurant in Osaka. After that, he experienced Japanese cuisine, kaiseki cuisine, and charcoal grilling for seven years in Hiroshima and came across teppan cuisine. After studying teppan cuisine for nine years, he opened Zushio in Fukuyama, Hiroshima. His motto is to provide the best food at the most reasonable price possible. Some ingredients are offered at less than half the typical restaurant prices, showing Mr. Ohashi's strong enthusiasm.

大橋 一志Kazushi Ohashi

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch

炭火焼き鳥と博多もつ鍋 ながれ 錦本店

  • Nishiki-sanchome, Aichi
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

寺口 真央Mao Teraguchi

The Chef's Recommendations

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.

寺口 真央Mao Teraguchi

GION Yamaneko

GION 山根子

  • Gion, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake

泉 佳代子Kayoko Izumi

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.

泉 佳代子Kayoko Izumi

Koshitsu Niku Kappo KATANA Namba Branch

個室 肉割烹 KATANA 難波店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)

平田 友美Tomomi Hirata

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.

平田 友美Tomomi Hirata

tsugumi

tsugumi つぐみ

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Wine

木原 良尚Yoshinao Kihara

Mr. Kihara proposes highly flexible menus based on his experience as a French chef.

He was born in 1978 in Tokyo. Began his career as a French chef at the age of 19. He has gained experience as a chef in Japan and abroad, including in Tokyo, Hokkaido, France, and Singapore. tsugumi is Mr. Kihara's third restaurant. While keeping a Japanese food base, he offers a highly flexible menu by combining elements of various genres, including his experience as a French chef.

木原 良尚Yoshinao Kihara

Hidatakayama Hida-Gyu Kyodo-ryori Shusai

飛騨高山 飛騨牛 郷土料理 酒菜

  • Hida/Takayama, Gifu
  • Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Local Japanese Cuisine

重森Shigemori

Cooking as a chance to bring happiness and joy to others

The chef has always truly loved cooking. Hearing customers say, "It was delicious! Thank you," is a continuous source of inspiration through which she wants to stir emotions in many people with her work. Through that desire, she strives to provide happiness, fascination, and hospitality to visitors, allowing them to enjoy the local cuisine that is unique to Hidatakayama.

重森Shigemori

Yakitori to Sousakusumibiyaki Kokoko

焼き鳥と創作炭火焼 こここ

  • Shijokawaramachi/Teramachi, Kyoto
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤 翔Sho Kato

Charcoal grills connect people. Diverse experiences create a unique taste and sense of wonder.

Mr. Sho Kato was born in 1990 in Kyoto. After graduating high school, he started his culinary journey, gaining ten years of experience at a yakitori restaurant, Yakitori Daikichi. He then broadened his expertise by exploring various culinary fields, including ramen and yakiniku. In March 2024, he fulfilled his dream of opening his own yakitori restaurant, Sumibiyaki Koteppan Kiyamachi, in Kawaramachi, Kyoto. By November, he expanded with a second restaurant, Yakitori to Sousakusumibiyaki Kokoko. As a chef-owner, he continually seeks to discover new culinary delights, drawing from his vast experiences and refined skills.

加藤 翔Sho Kato

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