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201 - 220 of 1810 chefs

Unagimae Etou

鰻前えとう

  • Kamata, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

衛藤 進一Shinichi Etou

Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.

He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.

衛藤 進一Shinichi Etou

Unagi Sansho Gogyou

鰻山椒五行

  • Nijo Castle, Kyoto
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

前原 喬Takashi Maehara

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."

前原 喬Takashi Maehara

Bar KatsuHaru Karuizawa

Bar 勝治 -Bar KatsuHaru Karuizawa-

  • Karuizawa, Nagano
  • Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits

宮澤 英治Eiji Miyazawa

Mr. Miyazawa offers a blissful cup of sake in an extraordinary, high-quality space where one can relax from the bottom of one's heart.

He was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender.  In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.

宮澤 英治Eiji Miyazawa

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

三浦 星一Seiichi Miura

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

Kimukatsu Ebisu Branch

キムカツ恵比寿店

  • Ebisu, Tokyo
  • Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)

泉 慎介Shinsuke Izumi

Mr. Izumi wants to continue creating dishes that make everyone smile.

He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.

泉 慎介Shinsuke Izumi

Motsunabe Nagamasa Chikushiguchi Branch

もつ鍋ながまさ 筑紫口店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)

梅根 充輝Mitsuski Umene

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.

梅根 充輝Mitsuski Umene

Taishu Izakaya UOHIDE Yoyogi-Hachiman Branch

大衆居酒屋 魚秀 代々木八幡店

  • Shinjuku Station South Exit/Yoyogi, 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

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)

左舞璃菜 鳳Saburina Hou

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

Kobe Beef DAIA Nihonbashi-Muromachi Branch

神戸牛ダイア 日本橋室町店

  • Mitsukoshimae, Tokyo
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

大坪 辰Shin Otsubo

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.

大坪 辰Shin Otsubo

Maruya Honten Chubu Centrair International Airport Branch

まるや本店 中部国際空港店

  • Tokoname/Chita, Aichi
  • Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood

坂本 恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本 恵利Eri Sakamoto

Gionshinbashi Nakatani

祇園新橋中谷

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

中谷 一郎Ichiro Nakatani

Over 20 years dedicated to Japanese cuisine! A skilled chef honed in Kyoto's renowned restaurants.

Mr. Nakatani was born in 1975 in Kyoto. Coming from a family that ran a pottery shop, with close ties to chefs from a young age, it was only natural to pursue a career in cooking. This craftsman-like chef spent 20 years honing his skills in Japanese cuisine at renowned hotels and esteemed restaurants in Kyoto. Utilizing his extensive skills and experience, he became independent in October 2015, opening his restaurant, Gionshinbashi Nakatani, in the atmospheric area of Gion. The restaurant's reputation quickly spread through word of mouth, attracting the attention of food enthusiasts.

中谷 一郎Ichiro Nakatani

Oyakama Yakiniku Juraku no Sono

岡山焼肉 聚楽の園

  • Okayama Station, Okayama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

仲吉 司Tsukasa Nakayoshi

The "fun of cooking" that Mr. Nakayoshi learned in practical work is the start of everything. 

He was born in 1988 in Okinawa. When he went to a vocational school in Okayama, he experienced a part-time job at a restaurant. Through his experiences, he learned the "fun of cooking" and aspired to be a chef. In a creative Izakaya where he has worked for five years, he was influenced by the research enthusiastic owner and developed a growing admiration for the work of a chef. After that, he started his life as a chef in earnest. He has experience as a chef in Italian and meat bars and is currently active at Juraku no Sono. 

仲吉 司Tsukasa Nakayoshi

Robatayaki Isshin Namba branch

炉端焼き一新 難波店

  • Namba, Osaka
  • Japanese,Japanese

松本 悠一Yuichi Matsumoto

Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.

Mr. Matsumoto was born in 1993 in Osaka. He originally started out with a love of cooking and the joy of having people tell him how delicious his food was. His quest for more delicious food and flavors led him to become a professional chef. After gaining experience as a part-timer at various restaurants, he ended up at Isshin. Always remembering his original intention, he continues to put his heart and soul into satisfying his customers so they will want to return.

松本 悠一Yuichi Matsumoto

WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch

和牛焼肉 百名山 名駅西店

  • Nagoya Station, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

井上 卓志Takuji Inoue

Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.

Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.

井上 卓志Takuji Inoue

Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch

四川伝統火鍋 蜀漢 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Szechuan,Chinese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Szechuan

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

Shiba KOSO

芝KOSO

  • Shibakoen/Tokyo Tower, Tokyo
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine

狩野 義忠Yoshitada Kano

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.

狩野 義忠Yoshitada Kano

Miracle Yukiya

味楽屡 ゆきや

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry

齋藤 行哉Yukiya Saito

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."

齋藤 行哉Yukiya Saito

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

越智 哲也Tetsuya Ochi

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

Otaru Bungaku Cafe & Restaurant KAIYOTEI KOSHIJI

小樽文学カフェ&レストラン魁陽亭越治 KAIYOTEI KOSHIJI

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Cafe,Cafe/Sweets / General / Omurice (omelet rice) / Cake

Jingisukan Temujin Yunokawa Branch

ジンギスカン テムジン 湯川店

  • Hakodate, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Genghis Khan (grilled mutton)

村岡 孝彦Takahiko Muraoka

Inheriting the thoughts of his father, Mr. Muraoka wants to bring smiles to people's faces through food.

He was born on January 29, 1989 in Hokkaido. Following in the footsteps of his father, who was in charge of Jingisukan Temujin, he decided to take on the challenge of running a restaurant. He moved to Tokyo in his early 20s and gained experience and management skills in a variety of restaurants, including izakaya, ramen, and yakiniku restaurants. Respecting the flavors and traditions established by his father, he has paved his way and continues to offer a new style of Jingisukan that many guests love.

村岡 孝彦Takahiko Muraoka

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