361 - 380 of 1810 chefs
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Manyotei Suidobashi Branch Sakura
萬葉亭 水道橋店 桜
- Suidobashi, Tokyo
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Beer
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Wa Dining Sato
和Dining三十
- Jinbocho, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Umeshu (plum wine)
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佐藤 諒馬Ryoma Sato
The Chef's Recommendations -
Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.
Mr. Sato was born in 1990 in Chiba. Because of his love of cooking, he aspired to become a professional chef and studied at the international cooking department of Sakura-Higashi High School. After graduating, he studied hard for 8 years at Kagaya in Noto, a leading restaurant and ryokan inn in Japan. His dedicated devotion and careful handiwork have been highly evaluated. He has received many awards in cooking competitions, including being chosen to represent Ishikawa Prefecture in the Japanese Cuisine category at the National Skills Competition and receiving the Ishikawa Prefecture Youth Skill Award. With his motto of making Japanese food more familiar to people, in the fall of 2017, he opened his own restaurant Sato in Jimbocho, Tokyo.
佐藤 諒馬Ryoma Sato
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Yakiniku Motoyama Main Branch
焼肉もとやま 本店
- Okachimachi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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渡部 一彦Kazuhiko Watanabe
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Enjoy carefully selected Kobe beef.
Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.
渡部 一彦Kazuhiko Watanabe
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Kyoufu Ippin Ryouri Kiyomizu
京風一品料理きよみず
- Okaido/Gintengai, Ehime
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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森脇 巧Takumi Moriwaki
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Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.
He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.
森脇 巧Takumi Moriwaki
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Taishu Yakiniku Birichan Namba Shinsaibashi Branch
大衆焼肉びりちゃん 難波心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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山本 悠貴Yuuki Yamamoto
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Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."
He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.
山本 悠貴Yuuki Yamamoto
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AO
AO
- Miyako Island/Ishigaki Island, Okinawa
- Cafe,Cafe/Sweets / General / Western Sosaku (creative cuisine) / Cocktail
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大田 路加Ruka Ohta
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Utilizing her extensive experience, Ms. Ohta proposes a new style of enjoying Ishigaki Island's ingredients.
The chef at CAFE BAR AO is an experienced cook who has worked at various establishments, including bars. With her own experience, she has developed recipes based on the theme of "proposing healthy food using ingredients from Ishigaki Island." Making the most of local ingredients, she offers delicious and healthy meals filled with the charms of Ishigaki Island, aiming as a restaurant to delight both tourists and locals alike.
大田 路加Ruka Ohta
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Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
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青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
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Yakiniku Tarafuku Suzuka Chuo-dori-ten
焼肉たらふく 鈴鹿中央通り店
- Suzuka, Mie
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer
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田端 唯史Yuishi Tabata
The Chef's Recommendations -
From musician to master of selecting better meats
Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.
田端 唯史Yuishi Tabata
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Brasserie Potiron
Brasserie Potiron
- Sannomiya, Hyogo
- French,Italian/French / General / French / Wine
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萱澤 昌浩Masahiro Kayazawa
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Offering Western culinary techniques in a more casual setting.
Mr. Kayazawa was born in 1984 in Nara. After building a career as a chef in Tokyo and Osaka, he opened Brasserie Potiron. Mr. Kayazawa has studied Western cuisine, including French and Italian. As a place that allows diners to casually enjoy dishes that make the most of the skills he has cultivated, he continues to operate Brasserie Potiron.
萱澤 昌浩Masahiro Kayazawa
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Shimbashi Ren / SAKE STAND R
新ばし煉 / SAKE STAND R
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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金内 健一Kenichi Kanauchi
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Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.
In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.
金内 健一Kenichi Kanauchi
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Shunsai to Osake Anbai
旬菜とお酒 あんばい
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)
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池田 雅之Masayuki Ikeda
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Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.
He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.
池田 雅之Masayuki Ikeda
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neo earth cafe - Roots - Ishigakijima
neo earth cafe - Roots - 石垣島
- Miyako Island/Ishigaki Island, Okinawa
- Cafe,Cafe/Sweets / Western Sosaku (creative cuisine) / Others / Coffee
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田中 絢子Junko Tanaka
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An owner who continues to propose earth-friendly and people-friendly lifestyles.
An owner who continues to propose earth-friendly and people-friendly lifestyles. She started her career as an apparel brand owner. Moving to Ishigakijima Island made her rethink her "way of life = how to have a life" through what food should be like. After starting to handle household goods and food products, she was inspired by encounters with island farmers and opened a store specializing in smoothies in 2014. In 2024, it was renovated as a vegan cafe. Her menu is designed with the theme of "allergy-free, gluten-free, everyone can eat it whether they are vegan or not."
田中 絢子Junko Tanaka
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Sushi Senzu Osaka Station
鮨仙酢 本店 大阪駅前
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood
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竹地 輝昌Terumasa Takechi
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Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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根上 和義Kazuyoshi Negami
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Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
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Sapporo Yakiniku Itsumokoko Susukino Main Branch
札幌焼肉いつもここ すすきの本店
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Yakiniku (grilled meat)
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千葉 洋之Hiroyuki Chiba
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The owner enjoys cooking based on his grandfather's instruction.
Mr. Chiba was born in 1982 in Hokkaido. Receiving guidance from his grandfather, who ran a Yakitori restaurant in Sapporo, triggered his interest in cooking, and he woke up to the joy of cooking from elementary school. He worked in a department store as a vegetable buyer, spotlighting ingredients that are the starting point of food. After that, he trained at a Yakiniku restaurant and became the manager, performing his skills as both a manager and a chef. Then, he left the company to open his own Yakiniku restaurant and opened Sapporo Yakiniku Itsumokoko Susukino Main Branch in August 2024.
千葉 洋之Hiroyuki Chiba
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Hakata Unagiya Fujiuna Tenjin Main Branch
博多うなぎ屋 藤う那 天神本店
- Daimyo, Fukuoka
- Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake
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竹井 宏Hiroshi Takei
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Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.
He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.
竹井 宏Hiroshi Takei
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Shintomicho Maruyasu
新富町 丸安
- Hatchobori, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake
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小栗 洸介Kosuke Oguri
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Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.
He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.
小栗 洸介Kosuke Oguri
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Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch
焼肉ホルモン上田屋 両国清澄通り店
- Ryogoku/Kikugawa, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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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
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加藤 翔Sho Kato
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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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Birra Ristrante GAJA
ガヤ 小樽店（Birra Ristrante GAJA）
- Otaru/Yoichi/Shakotan, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle) / Horumon (offal meat)
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番場 俊晃Toshiaki Banba
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Since the opening, Mr.Banba has pursued the goal of making his customers smile with delicious food.
Since the opening of GAJA Otaru, he has been a central figure in the dining hall, bringing energy and liveliness to the restaurant. He constantly strives to improve himself as a waiter and chef, all for the sake of the customers' satisfaction. Currently, he oversees several locations, including Otaru, Seizan, and Eniwa, commuting between each. He is continuously pursuing "better service" to further improve the quality of his food and service.
番場 俊晃Toshiaki Banba
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