841 - 860 of 1799 chefs
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Itamae Yakiniku Ikko Sennichimae Branch
板前焼肉一光 千日前店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.
He is from Hyogo. With a love for eating, he entered the culinary world from a hotel kitchen. After honing his skills at French restaurants in Ashiya and several yakiniku (Japanese BBQ) restaurants, he desired to further explore high-quality meats. At the age of 30, he started running a butcher shop. He dedicated 15 years to selecting meat and sales. In 2018, by fate, he joined Itamae Yakiniku Ikko. Currently, he approaches the purchase of high-quality meat with a discerning eye and strives to make guests even more satisfied.
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Sushi Genya Miyako Rikyu
鮨 げん家 宮古離宮
- Miyako/Other remote islands, Okinawa
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sushi / Sake
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中野 弘嗣Hiroshi Nakano
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Mr. Nakano is a sushi chef who trains the next generation to deliver excitement beyond the dining table.
He was born in 1978 in Osaka. Since his grandfather ran a sushi restaurant, he has been familiar with cooking from an early age. At 18, he entered the world of cooking in earnest. After honing his skills at Tsuji Culinary Institute, he trained at a long-established sushi restaurant in Osaka. Following further experience at a hotel, he opened his own restaurant, Sushi Genya, in Osaka. He also teaches part-time at his alma mater to help develop the next generation of chefs. Continuing his pursuit of "dishes that cannot be tasted at home," he listens to the voice of the ingredients and sublimates them into exquisite dishes.
中野 弘嗣Hiroshi Nakano
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Osakaya Hamaguchi Main Branch
大阪屋 浜口本店
- Nagasaki City, Nagasaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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小松 貴之Takayuki Komatsu
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An expert connoisseur of meat and responsible for menu development for the Osakaya Group.
Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.
小松 貴之Takayuki Komatsu
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Yakitori Kappou Shouchan Kichijoji-bettei
焼鳥割烹しょうちゃん 吉祥寺別邸
- Kichijoji, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Kaiseki (tea-ceremony dishes)
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河村 俊樹Toshiki Kawamura
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Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.
He was born in 1980 in Shizuoka. Influenced by his grandparents, who were artisans, he aspired to be a chef since high school. After graduating from a culinary school in Niigata, he worked at a Kaiseki (tea-ceremony dishes) restaurant in Akasaka for three years, a hotel in Shinagawa for three years, and a Sushi restaurant in Tsukiji for five years. After that, he worked at a Japanese restaurant for ten years before joining Yakitori Kappou Shou-chan Kichijoji-bettei last year. Currently, he is working as the head chef.
河村 俊樹Toshiki Kawamura
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Pontocho HOUSHOAN
先斗町 烹祥庵
- Kiyamachi/Pontocho, Kyoto
- Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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Nick
Nick
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Steak,Yakiniku/Steak / Steak
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錦 昭光Akimitsu Nishiki
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Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.
He was born in 1980 in Kobe. He is a chef full of love for his hometown who decided to open Nick out of a desire to convey the appeal of Kobe beef. In addition to selling meat as a butcher store, he has also set up an eat-in space for people to casually enjoy meat, showing a new way of being a meat shop. Not only does he sell carefully selected meats, including Kobe beef, but he also attracts attention for his style of cooking meat of the visitor's choice in the shop.
錦 昭光Akimitsu Nishiki
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Ginza Namiki Hyotan
銀座並木 瓢箪 hyotan
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese
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Restaurant Virbius
レストラン ウィルビウス
- Mitaka, Tokyo
- French,Italian/French / French
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赤松 如記Yukinori Akamatsu
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Culinary career built up by experiences supported by lucky encounters at various prestigious restaurants
Born in 1973 in Shizuoka Prefecture. After graduating from a senior high school, he entered a company, but changed his career to pursue his childhood dream to be a chef. He started working at a western restaurant, where he was fascinated with French cuisine. When he was 22, he went to France and spent 5 years and a half to build up his experience at various places such as a three stars restaurant [Georges Blanc] in Paris, [Hostellerie Due Vieux Moulin] in Bourgogne, and [Saint James] in Bordeaux. After returning to Japan, he entered a famous French restaurat "Kitajimatei". 3 years later, he became independent and opened a small bistro in downtown. In 2012, he opened [Virbius].
赤松 如記Yukinori Akamatsu
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Ryotei Omiya ICHI-NO-YA
料亭 大宮 一の家
- Omiya, Saitama
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)
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赤石 純一Junichi Akaishi
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The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.
Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.
赤石 純一Junichi Akaishi
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Grilled Aging Beef Yokohama Branch
グリルド エイジング・ビーフ 横浜店
- Yokohama Station, Kanagawa
- Dining Bar,Dining bar / Steak / General / Garlic
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田村 和人Kazuto Tamura
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With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.
He was born in 1979 in Ibaraki. His grandmother, a chef, has always treated him to delicious dishes since he was a young child. His admiration for his grandmother made him desire to create dishes, and he decided to pursue a career as a chef. After graduating from Ecole Culinaire Kunitachi at 18, he studied cooking in France, the home of authentic French cuisine. He trained for 8 years at a French restaurant in Tokyo and worked as a chef at a French restaurant in Kamakura. In July 2015, he joined Grilled Aging Beef Yokohama and currently works as the Kitchen Chief.
田村 和人Kazuto Tamura
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Mar de Christiano's
マル・デ・クリスチアノ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine
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佐藤 幸ニKoji Sato
The Chef's Recommendations -
Cooking style supported by global experience from Europe to Asia.
He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.
佐藤 幸ニKoji Sato
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Ryokichi
漁吉
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)
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平本 清忠Kiyotada Hiramoto
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Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.
He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.
平本 清忠Kiyotada Hiramoto
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Gion Kitagawa Hanbee
祇園 北川半兵衞
- Gion, Kyoto
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea
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山形 陽Yo Yamagata
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Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.
After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.
山形 陽Yo Yamagata
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Unoshima Villa
うのしまヴィラ
- Mito/Hitachinaka, Ibaraki
- Japanese,Japanese / General
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原田 顕命Kenmei Harada
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Through cooking, Mr. Harada wants to deliver an appreciation for nature and the excitement of food.
He was born in 1995 in Ibaraki. One cook he saw on TV became the catalyst for a significant change in his life. He decided to pursue a career in Japanese cuisine out of a desire to enrich people's hearts and minds through Japanese food. After graduating from a vocational school, he honed his culinary sensibility at a ryotei restaurant in Kyoto. Then, he worked at a kappo restaurant in Tokyo, where he served as sous chef for six months at a branch in Shanghai. Currently, as the head chef of the inn run by his family, he provides personalized cuisine to ensure that each guest is truly satisfied.
原田 顕命Kenmei Harada
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Ninja Yakiniku
忍者焼肉
- Asakusa, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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松本 慎也Shinya Matsumoto
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A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.
Mr. Matsumoto was born in 1970 in Kanagawa. At the age of 18, he joined a major restaurant chain. After working there for ten years, he became involved in the sixth industry, which covers a wide range of activities from production to sales. His work at the Tokyo Metropolitan Central Wholesale Market has deepened his knowledge and understanding of meat. By chance, he started working at Ninja Yakiniku in July 2024. He cuts meat based on his experience. "It's a matter of course that it tastes good. I want to impress my guests," he says, revealing his passion for the food and the restaurant.
松本 慎也Shinya Matsumoto
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Kappo Hakutaka
割烹 白鷹
- Nagarekawa/Yagembori, Hiroshima
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
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河口 洋平Yohei Kawaguchi
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He succeeded his family business as he found in Tokyo that working at a kitchen counter was fun and made him happy.
Born in 1975 in Hiroshima Prefecture. His grandmother is the founder of [Hakutaka]. As the restaurant was a part of his daily life since he was small, naturally he decided to be a chef. He went up to Tokyo after graduating from high school and had training at [Tsuyama], a kappo (traditional Japanese) restaurant in Akasaka for about 5 years, then worked as an opening staff at a Japanese restaurant in Roppongi. In Tokyo, he learned cooking techniques and realized that it was fun working as a chef at a kitchen counter. He went back to his hometown and worked at [Hakutaka] run by his family, and became the 3rd generation at the age of 28.
河口 洋平Yohei Kawaguchi
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Asakusa Kusatsutei Ariake Branch
浅草 草津亭 有明店
- Ariake, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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澤田 清美Kiyomi Sawada
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Mr. Sawada continues to lead a life as a chef filled with enthusiasm and hard work.
He was born in Fukushima. At 18, he chose the culinary world in order to develop his skills. At Asakusa Kusatsutei, a renowned restaurant in Asakusa, he trained and honed his techniques while experiencing the depth of the cuisine. In April 2023, Asakusa Kusatsutei Ariake Branch was opened in Ariake. He has now moved to this new career stage and displays his shrewdness.
澤田 清美Kiyomi Sawada
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Beef-Professional Akihabara Branch
完全個室 牛の達人 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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Miyashin
宮新
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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猪股 善人Yoshito Inomata
The Chef's Recommendations -
His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).
Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.
猪股 善人Yoshito Inomata
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Fukusho
ふく匠
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)
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村田Murata
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Offers "a little bit better" at an affordable price, providing luxury for adults.
Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.
村田Murata
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