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101 - 120 of 166 chefs

Kaisen-sumiyakidokoro Genya

海鮮炭焼処 源や

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

小川 謙一Kenichi Ogawa

A Japanese chef who has built a career in Tokyo and tourist destinations.

Mr. Ogawa was born in 1966 in Chiba. He experienced as a chef at Japanese restaurants in various parts of Tokyo, including Ginza, Roppongi, Nihonbashi, and Shinjuku, and hotels in the Hakone area. Following a career as a Japanese chef, he joined Shoheikan Corporation in 2008. Currently, he is active as a chef at Genya.

小川 謙一Kenichi Ogawa

Umakabo

うまか房

  • Osaki/Tome/Kurihara, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak

井口 寛Hiroshi Iguchi

The Chef's Recommendations

Mr. Iguchi just seeks for the happiness of the guests in front of him.

He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him. 

井口 寛Hiroshi Iguchi

Torisen Ippo

鳥専一保

  • Tenmonkan/Bayside, Kagoshima
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

服部 亨Toru Hattori

After a childhood spent at his mother's food stall, continuing her legacy was a natural choice

Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.

服部 亨Toru Hattori

Fried Chicken and Highball Link

フライドチキンとハイボール リンク

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / Chicken / Western Sosaku (creative cuisine) / Highball

北川 浩次Koji Kitagawa

Became a chef to cook the deep-fried dishes that he has loved since he was a child.

He was born in 1979 in Ishikawa prefecture. He has loved deep fried dishes such as fried chicken since he was a child, but never thought of entering the restaurant field. After graduating from school, he started working at an izakaya (Japanese pub) and a dining kitchen, and accumulating experiences as a chef and a server also. He is still pursuing how to make delicious fried chicken.

北川 浩次Koji Kitagawa

Torisei Kyoto Tower Sando branch

鳥せい 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

冨田 潤Jun Tomita

He has been fascinated with creating food and the atmosphere in a restaurant.

He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch]. 

冨田 潤Jun Tomita

Sakanaya Oaji

サカナヤ オアジ

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake

荒井 拓也ARAI TAKUYA

The Chef's Recommendations

The hometown taste of Toyama that you can enjoy in Shimbashi

I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.

荒井 拓也ARAI TAKUYA

Nishi Azabu Bancho

西麻布 晩鶏

  • Nishi-Azabu, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

荻田 直紀OGITA NAOKI

The Chef's Recommendations

In desire of the betterment of yakitori, the grilled chicken dish of the people of Japan

Coming from Kagawa, his family managed a restaurant and cookery was present nearby from his childhood onward. So it's only natural he came to love food and chose to work at a restaurant for his university part-time job. After graduation, he engaged in training at Japanese-style and Japanese traditional restaurants, realizing his long-sought independence after his experience at a yakitori (grilled chicken) shop. Yakitori has the potential to be a dish of national ranking; he wants to take this food of the people and elevate it even further through the addition of flavor, hospitality, and accommodation to his customers.

荻田 直紀OGITA NAOKI

Ampuku Ikebukuro

あんぷく 池袋店

  • Ikebukuro West Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Udon (noodles) / Curry Udon (noodles)

安江 勇治YASUE YUJI

Our young chef studied under master creative Japanese chef Rokusaburo Michiba to master the art of culinary harmony

As the son of the owner of Western-style restaurant Ampuku, our chef has been accustomed to working in the kitchen since a young age. He got his start as a chef at the age of 19, working for a restaurant that served course banquets in Gifu, before refining his skills at places like Poisson Rokusaburo in Akasaka, Tokyo. During these studies he took part in founding the creative Japanese restaurant NINJA in New York, famed for elegant and captivating dishes. After returning to Japan he decided to follow in his father's footsteps and found his own eatery: Ampuku, serving original udon dishes.

安江 勇治YASUE YUJI

Suzunoya

牛たん・旬菜 鈴の屋

  • Susukino, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Hamburger Steak / Gyutan (beef tongue)

深谷 仁博 FUKAYA KIMIHIRO

The Chef's Recommendations

Having two busy working parents, devoted himself to learning the preparation of Japanese cuisine since elementary school

Born August 7th, 1973, raised in Kamigawa-gun, Hokkaido. Both his parents worked, so learning to cook in elementary school, he enjoyed learning how to season and prepare dishes. After graduating high school he trained in a Japanese restaurant, learning many skills and techniques. After that he worked as a chef in a Japanese hotel restaurant. In May of 2011 he struck off on his own and opened Suzunoya.

深谷 仁博 FUKAYA KIMIHIRO

Unagi Kushiyaki Shinten

うなぎ 串焼 心天

  • Ningyocho/Kodenmacho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Unagi (eel) / Hitsumabushi (eel bowl)

林 成Rin Sei

A part-time job in Toyko led him down the path to where he is today.

When he was 21, Sei Rin came to Okinawa as an exchange student from China, after which he went to Tokyo. He trained for 5 years in the restaurant Unashin in Shimbashi, before opening Unagi Kushiyaki Shinten 5 years ago.

林 成Rin Sei

Hakata Hotaru Azabujuban

博多ほたる 麻布十番店

  • Azabu-Juban, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

斉藤 俊輔SAITO SHUNSUKE

His mother's smiling face ignited a spark in him.

When he was in the second grade, he made a cake with his elder sister and let his mother try it. Her delighted expression and praise for the delicious cake gave rise to his feelings of wanting to bring joy to other people besides his mother. Hence, he decided to become a chef when he was in the fourth grade.

斉藤 俊輔SAITO SHUNSUKE

Fujimura

藤むら

  • Fukushima Station, Fukushima
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake

矢吹 光央YABUKI MITSUO

Our chef wanted to understand the complex flavors of sake

Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.

矢吹 光央YABUKI MITSUO

Shunsai Izakaya Furuichi Tsubogin

旬彩居酒屋 古市 つぼ銀

  • Ise, Mie
  • Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)

伊藤 剛ITO TSUYOSHI

His dream is to open an izakaya of his own one day

He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.

伊藤 剛ITO TSUYOSHI

Gyutan Sumiyaki Rikyu Izumichuo

牛たん炭焼利久 泉中央店

  • Izumi-Chuo, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

若生博利WAKOHIROTOSHI

15 Years Uninterruptedly at Rikyu

He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.

若生博利WAKOHIROTOSHI

Gyutan Sumiyaki Rikyu Matsushima

牛たん炭焼利久 松島店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General

相沢幸宏AIZAWAYUKIHIRO

Bringing out the full flavor of beef tongue

Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.

相沢幸宏AIZAWAYUKIHIRO

Sumiyaki Ishokutei Nagomiya

炭焼居食亭 和や

  • Kokura, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)

橋本 淳HASHIMOTO JUN

Sumiyaki resulting from the long pursuit of the most delicious cooking method.

Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya

橋本 淳HASHIMOTO JUN

Roppakuya KADO

Roppakuya KADO

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / General / Wine

山口 将吾YAMAGUCHI SHOGO

The Chef's Recommendations

After seeing the smiles of people leaving restaurants, he set out to become a chef.

Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.

山口 将吾YAMAGUCHI SHOGO

Katsu Shimokitazawa

克ッ 下北沢

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Umeshu (plum wine)

金澤 和輝KANAZAWA KAZUTERU

A pure and simple Izakaya! Nothing pleases us more than making our customers happy.

Since graduating from university, I've spent all my time working in various izakaya Japanese bars. This one's my tenth! Unlike other jobs, I love how you can see the customers' genuine reactions. I try my best everyday to prepare whatever dish the customer wants, even if it's not on the menu.

金澤 和輝KANAZAWA KAZUTERU

Kokera

こけら

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

渡邊 兼二朗WATANABE KENJIRO

I had a fascination with the hospitality industry and I always hoped to have my own place!

My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.

渡邊 兼二朗WATANABE KENJIRO

Shimagohan Kokoro Hokkori Okinawa Meshi

島ごはん こころほっこり沖縄めし

  • Nishi-Kasai/Kasai, Tokyo
  • Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General

東 尚亮AZUMA NAOAKI

A chef fascinated by Okinawan people, culture, and cuisine

He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."

東 尚亮AZUMA NAOAKI

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