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1181 - 1200 of 1810 chefs

Kanda Unomaru

神田 宇廼丸

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田 浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田 浩二Koji Nagata

Enji

煙事

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / Curry / General / General

尾花 敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花 敬史Keishi Obana

37 PASTA

37 PASTA

  • Hakata Station, Fukuoka
  • Pasta/Pizza,Italian/French / Italian / Pasta

松元 博文Hirofumi Matsumoto

As he really liked cooking pasta, he wanted to try it again. 

He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.

松元 博文Hirofumi Matsumoto

Nishijin Hatsuki Kuten Hakata Branch 

西新初喜くうてん博多店

  • Hakata Station, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

坂口 存澄Masazumi Sakaguchi

Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.

He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.

坂口 存澄Masazumi Sakaguchi

Mexican Restaurant ViVA LA ViDA

本格メキシコ料理 ViVA LA ViDA

  • Susukino, Hokkaido
  • Mexican/Central American,Global/International / General / Steak / Mexican/Central American

中村 貴信Takanobu Nakamura

A top-grade chef who learned not only Mexican but also other countries' cuisine such as French.

Mr. Nakamura was born in 1980 in Hokkaido. He started training at an ethnic restaurant in Sapporo in 1999. In 2004, came to Tokyo. He gained more experience as a chef at a Mexican restaurant with a long history in Tokyo, then became a sous chef (the second most important cook). To have more experience, he started working at a restaurant in Tokyo which had been awarded a Michelin star for consecutive years. After working three years there, he came back to Hokkaido. He experienced as a head chef at several restaurants in Sapporo and finally opened ViVA LA ViDA in 2015.

中村 貴信Takanobu Nakamura

Hitsumabushi Nagoya Bincho Grand Front Osaka Location

ひつまぶし備長 グランフロント大阪

  • Osaka Station/Umeda Station, Osaka
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室 孝則Takanori Matsumuro

 

 

松室 孝則Takanori Matsumuro

Hokkai Seafood & Tokachi Beef Steak Restaurant   Norte

北海シーフード&十勝牛ステーキレストラン ノルテ

  • Hakodate, Hokkaido
  • General,Western / General / French / Steak

酒井 諭Satoshi Sakai

He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].

He was born in 1962 in Hokkaido. He liked cooking for his family, and seeing them pleased. After graduating from TSUJI Culinary Institute, he actively worked in the kitchen of [Bistro Kanapeshu] in Sapporo for 10 years. He also accumulated many years of experience at the [Obihiro Grand Hotel] and [JR Hotel Nikko Northland Obihiro], then entered [LA VISTA HAKODATE BAY] in 2011. Currently, he actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY] and [HAKODATE BAY GOURMET CLUB].

酒井 諭Satoshi Sakai

Kyobashi Basara

京橋 婆娑羅

  • Kyobashi, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)

管 武敏Taketoshi Kan

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.

管 武敏Taketoshi Kan

Sushi Kappo Kakihachi

すし割烹 柿八

  • Soen, Hokkaido
  • Japanese,Japanese / General / Sushi / Sake

TOC-TOC

トクトク

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小林 真太郎Shintaro Kobayashi

He warmly welcomes the guests like welcoming his best friends.

He was born in 1979 in Fukuoka prefecture. He entered the restaurant field in his teens and got a live-in job where he learned cooking techniques and hospitality for serving the guests. Then he actively worked at an izakaya (Japanese pub), yakiniku (Japanese BBQ) restaurant, sake (Japanese alcohol) shop, etc. Currently, he is actively working at [TOC-TOC] in [JR HAKATA CITY], where he makes efforts to warmly welcomes the guests like welcoming his best friends at his home party. 

小林 真太郎Shintaro Kobayashi

Kappou Sanchou

割烹三長

  • Dogenzaka/Shinsen, Tokyo
  • Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)

村山 直樹Naoki Murayama

The Chef's Recommendations

His dream since he was young has come true. A chef who is always seeking delicious tastes. 

He was born in 1980 in Saitama prefecture. When he was young, he was fascinated by chefs on TV and cartoons and decided to be a chef himself as well. After graduating from high school, he started training as a chef at [Kappou Tappi], since then he has been seeking for delicious tastes in the field of Japanese cuisine. Being influenced by his master chef under whom he worked, he follows the traditional ways of Japanese cuisine, however he also receives a high reputation by using western ingredients such as caviar and truffle to create more delicious Japanese dishes.  

村山 直樹Naoki Murayama

Mentai-ryori Hakata Shobo-an

めんたい料理 博多 椒房庵

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Sake / Shochu

西垣 良太Ryota Nishigaki

He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.

He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef,  when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years. 

西垣 良太Ryota Nishigaki

Kagoshima Kurokatsu-tei

鹿児島 黒かつ亭

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Miso Katsu (pork cutlet in miso sauce)

藤本 竜司Ryuji Fujimoto

He creates exquisite dishes with high-quality ingredients, through experience he accumulated.

He was born in 1988 in Fukuoka prefecture. He entered the restaurant field around 2007, then accumulated experience as a chef at a restaurant in Tokyo for 7 years. After returning to Fukuoka and working at [Ore-no-Kappo Hakata Nakasu], he entered the current company in 2017. [Kurokatsu-tei] uses various high-quality ingredients, such as black pork from Kagoshima. He elaborates dishes everyday, while considering how to make use of the experience he accumulated to cook these exquisite ingredients.   

藤本 竜司Ryuji Fujimoto

Matsusaka Ushi Yakiniku Ittetsu

松阪牛焼肉 一徹

  • Takaoka, Toyama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

田上 圭介Keisuke Tagami

Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.

Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.

田上 圭介Keisuke Tagami

IKKYU 19HITOYASUMI Takaoka Toide branch

一休 19HITOYASUMI 高岡戸出店

  • Takaoka, Toyama
  • Japanese,Japanese / General / Sousaku Sushi (creative sushi) / Coffee

山崎 愛Ai Yamazaki

Making use of her attentive hospitality, she became a barista.

She was born in 1989 in Inami, Nanto city, Toyama prefecture. After graduating from high school in her hometown, she entered a confectionery school in Kyoto, where she obtained a certificate as a confectionery hygiene master. After accumulating experience at several cafes and restaurants, she went back to her hometown of Toyama with the aim of opening a restaurant there in the future. To improve her skill, she entered [19HITOYASUMI] where she obtained the knowledge of the latte art, coffee, tea, and herbs, and mastered brewing good coffee and tea. Currently, as a skilled barista and service staff, she welcomes the guests day and night with great hospitality.

山崎 愛Ai Yamazaki

Gyuniku Senmonten KAZU ~Beef Dinning~

牛肉専門店 KAZU ~焼きすきと牛肉ハムのお店~

  • Yamagata, Yamagata
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)

丹野 健一郎Kenichiro Tanno

He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.

He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.

丹野 健一郎Kenichiro Tanno

Handmade Soba Makino

手打そば まきの

  • Kakuozan/Higashiyama Park, Aichi
  • Soba (noodles),Japanese / Soba (noodles)

牧野 満Mitsuru Makino

The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.

Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes. 

牧野 満Mitsuru Makino

Hitsumabushi Nagoya Bincho Esca Location

ひつまぶし備長 エスカ店

  • Nagoya Station, Aichi
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

藤井 光Hikaru Fujii

The Chef's Recommendations

 

 

藤井 光Hikaru Fujii

Sendai Bar MUSUBI

仙台バルMUSUBI

  • Sendai Station West Exit, Miyagi
  • Seafood,Japanese / General / Sashimi (raw fish)/Seafood

斎藤 直貴Naoki Saito

Proposing new delicious dishes that feature local ingredients.

After training mainly in Japanese cuisine, Mr. Saito sought to devise creative dishes from different cuisines. The Sendai Bar MUSUBI opened on February 2, 2023. Here, he is creating original dishes that skillfully use ingredients from Sendai and the local area.

斎藤 直貴Naoki Saito

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location

鰻 ひつまぶし備長 三越銀座店

  • Ginza, Tokyo
  • Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)

中川 代智Daichi Nakagawa

 

 

中川 代智Daichi Nakagawa

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