41 - 60 of 159 chefs
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Musshu Mizuki
夢酒みずき
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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梅村 孝利Takatoshi Umemura
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Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.
He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.
梅村 孝利Takatoshi Umemura
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Hakata Tsurufuku Nishiazabu Branch
博多 鶴ふく 西麻布店
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Motsu Nabe (offal hot pot) / Gyoza (dumplings)
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Kushitei
串亭
- Koriyama/Shirakawa, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Pasta
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真壁 秀明Hideaki Makabe
The Chef's Recommendations -
From when he first started cooking during his student years, he has continued single-mindedly down a culinary path
He was born in Koriyama, Fukushima Prefecture on December 29, 1958. From when he was a student, he learned how to cook with what he had available. After that, he apprenticed at places such as hotel restaurants specializing in Western cuisine and restaurants in his hometown. He has worked at [Kushitei] from 2008 to the present.
真壁 秀明Hideaki Makabe
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Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch
北海道酒場 北の家族 なんば千日前店
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns
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Enishi Ginza
縁 銀座
- Tsukiji, Tokyo
- Izakaya (Japanese tavern),Taverns / Sake
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Nihonbashi Suminoe COREDO Muromachi Branch
日本橋 墨之栄 コレド室町店
- Mitsukoshimae, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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伊藤 将宏Masahiro Ito
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Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
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Ebisu Shoten Shin-Sapporo Branch
恵美須商店 新札幌店
- Shin-Sapporo/Shiroishi, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)
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舘野 友紀Yuuki Tateno
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To see the happy faces of customers. A chef who delivers delicious food and smiles.
Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese‐style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shin-Sapporo Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.
舘野 友紀Yuuki Tateno
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YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch
北海道焼鳥 いただきコッコちゃん 五反田店
- Gotanda, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine
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Hananomai Plena Makuhari Branch
はなの舞 プレナ幕張店
- Kaihin-Makuhari, Chiba
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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浦口 正勝Masakatsu Uraguchi
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Mr. Uraguchi creates a restaurant from the perspective of a chef and service person.
He was born in 1976 in Shizuoka. Started his career in the food and beverage industry as a chef. He worked as a Western and French chef in a hotel for about four years and in a Japanese restaurant for five years. After that, he shifted from cooking to customer service, working mainly in Tokyo and overseas. Currently, he is the manager of the Hananomai Makuhari Plena Branch. He contributes his perspectives as a chef and service person to make the restaurant be supported by a wide range of customers.
浦口 正勝Masakatsu Uraguchi
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Sakanaya Menoji Umeda Branch
魚屋 めのじ 梅田店
- Higashi-Dori/Doyama, Osaka
- Izakaya (Japanese tavern),Taverns
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西村 悠貴Yuuki Nishimura
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Moved from a place of communicating with customers to a place of serving meals.
Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.
西村 悠貴Yuuki Nishimura
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Bishu Bikou Otentosan Nihonbashi Branch
美酒美肴 おてんとさん 日本橋店
- Mitsukoshimae, Tokyo
- Izakaya (Japanese tavern),Taverns / Sake / Sashimi (raw fish)/Seafood / Japanese Beef Steak
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吉松 良Ryo Yoshimatsu
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Mr. Yoshimatsu is a navigator of truly delicious sake and ingredients accumulated through a network of people in the izakaya industry.
He was born in 1977 in Saitama and is the owner and manager of Otentosan. He has over 20 years of experience working in izakayas and managing several other restaurants. His motto is to provide guests with truly delicious sake and high-quality ingredients gathered through his personal connections in the best possible condition. He is a skilled chef, but what he loves most is serving guests in the hall. Feel free to ask him anything about Japanese sake or ingredients.
吉松 良Ryo Yoshimatsu
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Nishi Shinjuku Moyan Curry Nagoya
西新宿もうやんカレー なごや
- Nagoya Station, Aichi
- Izakaya (Japanese tavern),Taverns / Asian Creative Cuisine
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辻 智太郎Tomotaro Tsuji
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Chef's curry with his belief [Eating is the essence of a body]
The founder first made the curry at the company dormitory of sport related business he joined after graduating the university. The curry was so popular with the colleagues and their word [How delicious!] made him decide to start a curry restaurant. After training at a famous restaurant, became independent at 25 years old. He feels happy when people smiling having his dishes. His goal is to spread the taste of Moyan Curry to all over Japan, and to the world.
辻 智太郎Tomotaro Tsuji
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Torisakana Umeda Branch
トリサカナ 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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西村 悠貴Yuuki Nishimura
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Moved from a place of communicating with customers to a place of serving meals.
Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.
西村 悠貴Yuuki Nishimura
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Real grande
レアル grande
- Nagoya Station, Aichi
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine
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奥村 悠介Yusuke Okumura
The Chef's Recommendations -
Expresses himself by contacting with various custmers
He was born on March 12 in 1983 in Nagoya, Aichi prefecture. Graduating university, he started his career at [Hinotetsu] in Fujigaoka, and [Real -grande-] is the 3rd shop, after [Real -hon ten-] (Fujigaoka), and [Real -Hoshigaoka-]. Mr. Okumura says [being a man of a big influence] is his lifelong theme. He chose the current size of restaurant where he can be himself with honest attitude in front of many customers.
奥村 悠介Yusuke Okumura
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Akoya
あこや
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake
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伊藤 祐介Yusuke Ito
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Authentic skills learned from Japanese cuisine highlighting shellfish taste.
He was born in 1982 in Oita prefecture. Soon after graduating high school, he moved to Tokyo and started his apprenticeship of Japanese cuisine at a mizutaki hotpot restaurant in Shinjuku. When he was just about to demonstrate his talent, he fell in love with [Abusan]. After 6 years as a repeat customer, he became a pupil of the owner, Mr. Zenkei Nobeta, a leading expert of shellfish cuisine. Acquiring the in-depth skill and the knowledge of shellfish cooking in 3 years, he became the chef of the new restaurant [Akoya] at the end of 2013. His outstanding skill catapulted the restaurant to the top.
伊藤 祐介Yusuke Ito
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Kushiyaki no Tatsumi
串焼きのたつみ
- Oita, Oita
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)
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高山 健一Kenichi Takayama
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Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki
He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined “Kushiyaki no Tatsumi.” He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.
高山 健一Kenichi Takayama
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Sumibiyaki Dining Okageya Umeda Branch
炭火焼dining おかげ家 梅田店
- Chayamachi/Nakazakicho, Osaka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)
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西村 悠貴Yuuki Nishimura
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Moved from a place of communicating with customers to a place of serving meals.
Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.
西村 悠貴Yuuki Nishimura
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Minami Aoyama Hifumi
南青山 ひふみ
- Omotesando/Aoyama, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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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
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GION Yamaneko
GION 山根子
- Gion, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake
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泉 佳代子Kayoko Izumi
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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
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Itamae Bar LIVE FISH MARKET Shinjuku Branch
板前バル LIVE・FISH・MARKET 新宿店
- Nishi-Shinjuku, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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佐藤 敬Takashi Sato
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Experienced as a chef at prestigious hotels and overseas. A chef who continues to attract guests.
Mr. Sato was born in 1958 in Tokyo. He has experienced various genres, mainly Japanese food, including Hotel New Otani, where he has worked for 13 years. He has worked not only in Japan but also as a chef in Singapore. He has been with CANVAS Inc. since around 2017 and now works at LIVE FISH MARKET. With his experience entertaining many guests at prestigious hotels and abroad, he continues to charm guests over the counter.
佐藤 敬Takashi Sato
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