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1 - 20 of 23 chefs

HILLS CLUB

HILLS CLUB

  • Marunouchi, Aichi
  • Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak

武田 茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田 茂雄Shigeo Takeda

Wai Labo

湧Labo

  • Ikuno/Hirano, Osaka
  • Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森　康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森　康晴Yasuharu Mori

TREE by NAKED yoyogi park

TREE by NAKED yoyogi park

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

Kochu no Tenchi

壺中の天地

  • Oita, Oita
  • Creative,Sosaku (creative) / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

甲斐Kai

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

He was born in Oita Prefecture in 1970. His parents ran a “fugu (blowfish) restaurant and Japanese restaurant” and he grew up in a family of dyed-in-the-wool chefs. As he was raised in constant contact with the culinary world and delicious food from early on, he was naturally aware of the fact that he too would become a chef. After graduating from university, he studied mainly fugu and Japanese dishes, then, in his 30s, sought to make a further leap in his development and gave Western cuisine a try. His insatiably curious mind, which did not stop at Japanese cuisine, continues to create new and spirited dishes.

甲斐Kai

Truffle Restaurant and Bar HIDE OUT

トリュフ料理専門店＆バー HIDE OUT

  • Meriken Park, Hyogo
  • Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine

岡田　康人Yasuto Okada

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.

岡田　康人Yasuto Okada

Restaurant ROSE FARM HOUSE

Restaurant ROSE FARM HOUSE

  • Tsukuba, Ibaraki
  • Creative,Sosaku (creative) / Western Sosaku (creative cuisine) / Soft Ice Cream

木下　知也Tomoya Kinoshita

Struggling but enjoying providing space and food that interacts with nature.

Mr. Kinoshita was born in 1988 in Ibaraki. After graduating from culinary school, he worked at a restaurant in Tokyo. Later, while moving from place to place in Japan, he came into contact with foodstuffs unique to the region. In April 2021, he returned to his hometown following the renovation of the facility and became the head chef and manager of Restaurant ROSE FARM HOUSE. He finds it interesting to offer meals that confront nature as a "rose farm" rather than the conventional cuisine and the facility's operation.

木下　知也Tomoya Kinoshita

TWO ROOMS GRILL | BAR

TWO ROOMS GRILL | BAR

  • Omotesando/Aoyama, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe

Koukian

香季庵

  • Ginza, Tokyo
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine)

鷲尾　力人Rikihito Washio

Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.

He was born in Tokyo. Growing up watching his parents running an izakaya (Japanese-style pub), he naturally entered the culinary world. He was fascinated by the depth of Japanese cuisine, which makes the most of the richness of Japanese ingredients. After working at his parents' izakaya, he joined Koukian. His skillful technique of bringing out the best seasonal ingredients captivates his guests.

鷲尾　力人Rikihito Washio

Restaurant Sunpeer

レストラン　サンピア

  • Nanjo, Okinawa
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General

仲宗根　弘二Koji Nakasone

Welcomes guests with the goal of promoting local cuisine.

Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.

仲宗根　弘二Koji Nakasone

Kyoto Fusion Restaurant Les Confluents

京フュージョン　レ　コンフリュアン

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

田村　和儀Tamura Kazuyoshi

The Chef's Recommendations

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.

田村　和儀Tamura Kazuyoshi

SPICE LAB TOKYO

SPICE　LAB　TOKYO

  • Ginza, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Indian / General / French

Tejas SovaniTejas Sovani

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."

Tejas SovaniTejas Sovani

Virtue

Virtue

  • Azabu-Juban, Tokyo
  • Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

山下　浩幸Hiroyuki Yamashita

A chef with experience working at multiple Michelin-starred restaurants.

Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.

山下　浩幸Hiroyuki Yamashita

HANARÉ

HANARE

  • Miyako Island/Ishigaki Island, Okinawa
  • Innovative/Fusion,Sosaku (creative) / General / French / General

反町　世俊Seigon Sorimachi

Mr. Sorimachi expresses inner art on plates through food.

He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.

反町　世俊Seigon Sorimachi

illimité

illimité

  • Nishinakasu/Haruyoshi, Fukuoka
  • Innovative/Fusion,Sosaku (creative) / French / Western Sosaku (creative cuisine) / Wine

中川　巧Takumi Nakagawa

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.

中川　巧Takumi Nakagawa

#Nikutoieba Matsuda Nara Main Branch

#肉といえば松田　奈良本店

  • Kashihara, Nara
  • Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak

増田　真志Shinji Masuda 

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.

増田　真志Shinji Masuda 

Secrets By Seashore

浜辺のかくれんぼ　Secrets　by　Seashore

  • Kaihin-Makuhari, Chiba
  • Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee

T・ヨッコT. Yokko

The Chef's Recommendations

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

Japanese Restaurant Ryo

Japanese　Restaurant　りょう

  • Miyazaki City, Miyazaki
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Local Japanese Cuisine

吉岡　良祐Ryosuke Yoshioka

The Chef's Recommendations

He wrote that his dream was [to be a chef] in a graduation essay.

He was born in 1979 in Miyazaki prefecture. He liked cooking since he was small, and he wrote that his dream was [to be a chef] in a graduation essay. He was showing his aptitude as a chef by going to a cooking school and cooking for his family, etc. He started training at the age of 15, then actively worked at various restaurants including [Nadaman] in Osaka and [Phoenix Resort]. In April 2014, he opened [Japanese Restaurant Ryo] where guests can casually enjoy Japanese cuisine.

吉岡　良祐Ryosuke Yoshioka

Gotemba Restaurant Kuishinbogomi

御殿場レストラン　くいしんぼ五味

  • Gotenba/Susono, Shizuoka
  • Creative,Sosaku (creative) / General / French / Italian

五味　正博Masahiro Gomi

The influence of his father, who worked in the food industry, led him to become a chef

He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.

五味　正博Masahiro Gomi

Sosaku Kushiage Tsuda

創作串揚げ　つだ

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

津田　猛TSUDATAKESHI

The Chef's Recommendations

Bringing a new style of making kushiage

After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.

津田　猛TSUDATAKESHI

GRIDDLE FORCE Itsuraku

GRIDDLE FORCE 逸楽

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)

吉田　真也Shinya Yoshida

The Chef's Recommendations

Through experience in a variety of restaurants, he has honed his culinary and arrangement skills

He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.

吉田　真也Shinya Yoshida
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