1281 - 1300 of 1799 chefs
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Hidagyu Tabedokoro Tengu
飛騨牛食処 天狗
- Hida/Takayama, Gifu
- Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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田川 徹平Teppei Tagawa
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A naturally-born chef taking over his long-standing family business.
Born in 1985, a native of Gifu prefecture. Raised in a family that manages an established meat shop Tengu Sohonten founded in 1927 in Hida Takayama area, it was natural for him to pursue a career in cooking. After training himself in the culinary art, he started working as a chef at Hidagyu Tabedokoro Tengu from 2014 which is under the direct management of Tengu Sohonten located next to the restaurant. This main shop is designated as one of Takayama city's important architecture.
田川 徹平Teppei Tagawa
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Ryukyu Chinese Dining Tama
琉球チャイニーズダイニング TAMA
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Chinese,Chinese / Okinawa Cuisine / General / Wine
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玉代勢 文廣TAMAYOSE FUMIHIRO
The Chef's Recommendations -
After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home
Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.
玉代勢 文廣TAMAYOSE FUMIHIRO
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restaurant Artisan
restaurant Artisan（レストラン アルティザン）
- Kannai/Bashamichi, Kanagawa
- French,Italian/French / French / Wine / Cocktail
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佐藤 剛Tsuyoshi Sato
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Mr. Tsuyoshi Sato offers addictive savory dishes with a strong impact.
He was born in 1972 in Niigata prefecture. After working part time at a steak house, he entered [Atsugi Royal Park Hotel]. In his 4th winter there, he was fascinated with the high-quality cuisine and speediness of Phillipe Batton who was visiting Japan for a hotel fair. Then he trained at a renowned French restaurant in Japan, and went to France. After returning to Japan, he opened [restaurant Artisan] in 2000 in Naha city. In 2007, he closed the restaurant to go to Tokyo. In 2018, he reopened the restaurant in Nihon-odori, Yokohama.
佐藤 剛Tsuyoshi Sato
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Sushidokoro Tsunoda
鮨處 つの田
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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角田 哲也TSUNODA TETSUYA
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Purists, bringing to life their aspirations gained from TV dramas.
He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.
角田 哲也TSUNODA TETSUYA
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Himeji Sushi-Ichi
姫路 すし一 （スシイチ）
- Himeji, Hyogo
- Japanese,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Fugu (blowfish)
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久宗 隆一Ryuichi Hisamune
The Chef's Recommendations -
A chef who is passionate about the flavor of ingredients
Chef Hisamune was born in Himeji on January 22nd, 1975. He was born into his current position as a second generation chef at Himeji Sushi-Ichi. He was raised looking over his father's shoulder as he worked. His parents' home was in Yamasakicho, Shiso, a town in Hyogo Prefecture surrounded by mountains and rivers, where he was in close touch with nature. That experience influenced him to strive to use techniques that highlight, rather than mask, the essential flavors of his ingredients. After graduating from university, he learned at restaurants in Kyoto, Kobe, and elsewhere before returning to his family restaurant, where he continues to work diligently to build upon his 20 years of experience to become an even better chef.
久宗 隆一Ryuichi Hisamune
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Sushidokoro Yamamoto
鮨処 やま本
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / Sushi / General
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横田 駿Suguru Yokota
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Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.
He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.
横田 駿Suguru Yokota
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Ristorante QUINTOCANTO
Ristorante QUINTOCANTO
- Nakanoshima, Osaka
- Italian,Italian/French / Italian / Pasta
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弓削 啓太YUGE KEITA
The Chef's Recommendations -
He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant
Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.
弓削 啓太YUGE KEITA
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Unagi Toku
うなぎ 徳
- Hakata Station, Fukuoka
- Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine
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伊窪 純一郎Junichiro Ikubo
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A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie.
He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.
伊窪 純一郎Junichiro Ikubo
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Sushi Shirahata
鮨 しらはた
- Matsushima, Miyagi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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白幡 邦友Kunitomo Shirahata
The Chef's Recommendations -
Raised by parents running a sushi restaurant, naturally chose to become a sushi chef.
Born in Miyagi Prefecture, 1945. Parents ran a sushi restaurant and a fishmonger, naturally chose to become a sushi chef. After graduating from high school, trained at [Sushi Nakata] in the Imperial Hotel. Returns to his home province, continues to pursue the path of a Sushi craftsman. Puts heart and soul into imparting the joy of the seasonal tastes to the customers that choose this establishment out of the myriad of sushi restaurants around. The delicate craftsmanship has become popular with locals as well as people visiting for business or leisure in the Sendai area.
白幡 邦友Kunitomo Shirahata
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Torisen Ippo
鳥専一保
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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服部 亨Toru Hattori
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After a childhood spent at his mother's food stall, continuing her legacy was a natural choice
Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.
服部 亨Toru Hattori
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Yakiniku Okuu Fujisawa branch
焼肉おくう藤沢店
- Enoshima/Kugenuma, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
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木村 隆二Ryuji Kimura
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Applying skills honed in hotels and robata (fireside-cooking) restaurants to yakiniku (Japanese BBQ).
Chef Kimura was born in 1965 in Kanagawa Prefecture. The influence of his chef father made him naturally want to follow his footsteps in the restaurant world. He worked at restaurants including the Luke Plaza Hotel in Nagasaki and high end robata restaurant Inakaya in Tokyo before joining Okuu in 2011. It was the first time in his career working at a yakiniku restaurant, but the technique and expertise he fostered elsewhere were an advantage in his pursuit of meat knowledge. He currently manages the kitchen at the Fujisawa branch.
木村 隆二Ryuji Kimura
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Hitotsu
Hitotsu –ひとつ-
- Totsuka/Higashi-Totsuka, Kanagawa
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
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野田 一寿Kazutoshi Noda
The Chef's Recommendations -
This chef offers a happy moment with his artistic dishes full of the sense of the season.
He was born in 1981 in Yokohama. In his university days, he wanted to give services at a restaurant, so he got a part time job. As he found the restaurant field was wonderful as he could share a happy moment with smiling guests who received good services, he decided to be a professional chef. After working at French and Italian restaurants, he went to France to learn about French cuisine to open his own restaurant in the future. After coming back to Japan, he opened [Hitotsu] in 2012. Now he is devoting himself into studying day by day with his wife, giving the first priority to offering the ultimately happy moment to his guests.
野田 一寿Kazutoshi Noda
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Sushi Kapppo Otanko Funabashi Branch
寿司割烹 御旦孤 船橋店
- Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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市川 正ICHIKAWA TADASHI
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Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.
He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".
市川 正ICHIKAWA TADASHI
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Ryuen
龍圓
- Asakusa, Tokyo
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine)
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栖原 一之Kazuyuki Suhara
The Chef's Recommendations -
Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation
Born in Tokyo in 1964. When he was in elementary school his father took him to the former famous chinese restaurant Dai Ichiro. The impact of the shark fin soup he had there would lead him to choose his career path later. From the age of 21 he trained at a Shanghai-style restaurant in the city, and at the age of 28 he opened Ryuen in his native Asakusa. At first it was mainly a noodle shop, but after exchanging ideas with chefs of specializing in a variety of cuisines, it changed into its present creative Chinese food style. It has been open for 20 years now and it continues to evolve.
栖原 一之Kazuyuki Suhara
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Shunsai Oguraya
旬菜 おぐら家
- Ikejiri-Ohashi/Mishuku, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop
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堀内 誠Makoto Horiuchi
The Chef's Recommendations -
A creative chef who has devoted himself to the art of Japanese cuisine.
Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.
堀内 誠Makoto Horiuchi
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Sushi Yoshida
鮨 よし田
- Kurume, Fukuoka
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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吉田 健司Kenji Yoshida
The Chef's Recommendations -
A sushi chef who truly values the ability to socialize with guests face to face
Born in Fukuoka Prefecture in 1969, from a young age Mr. Yoshida knew that he wanted to work in a profession that made people feel happy and delighted. He set his sights on becoming a sushi chef in particular, since he wanted to interact with customers each day and see them smile, rather than be isolated in a kitchen. He started his career at a sushi restaurant in his hometown of Kurume, and then after 8 years there he moved on to Japanese cuisine and other styles to build up his culinary repertoire. After that in June of 2005 he was in a position to make his dreams a reality by setting out independently to open Sushi Yoshida. Today you can find him there showcasing his talents as owner and head chef.
吉田 健司Kenji Yoshida
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Tori no koku Bar Time to Drink
酉の刻 Bar Time to Drink
- Shijokawaramachi/Teramachi, Kyoto
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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中山 武Takeshi Nakayama
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Mr. Nakayama has the creativity to capture the thoughts and feelings of each guest.
He was born in 1985 in Aichi. After reading a manga about bartenders, he was fascinated by the world of warm hospitality that brings customers closer together, so decided to pursue this career. He is an award-winning cocktail competition veteran but has also worked in a diverse range of food and beverage businesses, including cafes, izakaya, and restaurants. In addition, he has been active in various fields, appearing at events, developing original drinks, and providing consulting services at the request of department stores and beauty and beverage manufacturers.
中山 武Takeshi Nakayama
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Salon Bar Thistle
Salon Bar Thistle
- Hikone/Taga/Aisho, Shiga
- Cigar Bar,Bars (pubs) / General / Beer / Cocktail
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宮下 純Jun Miyashita
The Chef's Recommendations -
This bartender skillfully creates cocktails to suit the tastes of each and every customer
Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.
宮下 純Jun Miyashita
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Teshigoto Zefu
てしごと是歩
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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菊田 正見Masami Kikuta
The Chef's Recommendations -
A genuine cook who prepares each ingredient in a way that brings out its best qualities
Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].
菊田 正見Masami Kikuta
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Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
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