1301 - 1320 of 1810 chefs
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Sakedokoro Umaiya
酒処 うまいや
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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杉田 道治Michiharu Sugita
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Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.
Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today.
杉田 道治Michiharu Sugita
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Ichifuku Makurazaki no Ajidokoro
一福 枕崎の味処
- Ibusuki/Makurazaki, Kagoshima
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General
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井上 常大Jodai Inoue
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He is the second generation preserving 60 years of traditional flavors
[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.
井上 常大Jodai Inoue
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CAFE RESTAURANT Yayoi
CAFE RESTAURANT やよい
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Japanese,Japanese / General / Pasta / Cake
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久野Kuno
The Chef's Recommendations -
The chef values communications with customers.
Born in Kyoto. Before she became a cook, she was involved in the apparel industry, and practiced communications with customers. She has come back to the food industry where she had worked as a part-timer, as she wanted to hear [yummy] from the customers again. Both in the apparel and food industries, communication with customers is very important. She cooks everyday enjoying chats with customers.
久野Kuno
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Toriyaki Hajime
とり焼 一
- Suidobashi, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)
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上山 和巳Kazumi Kamiyama
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Mr. Kamiyama is a chef who serves skewers individually with care for customers.
He was born in Saitama. With an interest in the restaurant business and having been exposed to the depth and enjoyment of the industry through part-time work, he began his career as a chef. He decided to pursue a career as a skewer chef and has been honing his culinary skills, intending to become an authentic chef. Currently, he is a chef at Toriyaki Hajime. Using carefully selected ingredients, he cooks them in a way that brings out the best of each part. Once you taste the hot yakitori, you will be impressed by the spread of deliciousness. He continues to provide customers with pleasant experiences.
上山 和巳Kazumi Kamiyama
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Utsuwa Ryori Sano
うつわ料理 さ乃
- Asakura, Fukuoka
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine)
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佐野 純子Junko Sano
The Chef's Recommendations -
Heartfelt dishes prepared in a traditional Japanese guesthouse built over 90 years ago
Born in Fukuoka Prefecture, Ms. Sano took her long-held love of food and turned it into a culinary career. The dining space she employs is a traditional Japanese guesthouse with a history that spans over 90 years, and she maintains its homelike setting to make sure everything is well-suited for dining. When Ms. Sano started Utsuwa Ryori Sano, she encountered the work of a contemporary ceramics artist, which she found to be mesmerizing. You can see these influences when you catch a glimpse of her exceptional plating style that emphasizes each season.
佐野 純子Junko Sano
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Yamaji Yosuke
山地陽介
- Gion, Kyoto
- French,Italian/French / French / Wine
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山地 陽介Yosuke Yamaji
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A young and talented chef trained by top culinary elites like Ducasse and Bocuse.
Born in Osaka in 1977, Mr. Yamaji left for France in 2001 and graduated from Paul Bocuse's culinary institute. From there he went to train further at Alain Ducasse and Astrance. After that he returned home to work at Beige Alain Ducasse and Benoit Tokyo for a brief time before going back to France to serve as the executive chef and maintain the kitchen at Hotel Le Royal Lyon. He also served as an associate executive chef at L'Atelier de Joel Robuchon Etoile, before moving on to work as an executive chef at L'Office Paris. After that he returned home and opened Yamaji Yosuke in June of 2015.
山地 陽介Yosuke Yamaji
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Ashiya French Kitajima
芦屋フレンチ北じま
- Ashiya, Hyogo
- French,Italian/French / French / Wine / General
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北島 恭Yasushi Kitajima
The Chef's Recommendations -
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭Yasushi Kitajima
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SZECHWAN RESTAURANT
四川飯店
- Hakata Station, Fukuoka
- Szechuan,Chinese / General / Chahan (fried rice) / Szechuan
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菅 浩憲Hironori Kan
The Chef's Recommendations -
He hands down the traditional taste to the next generation.
He was born in 1962 in Ehime prefecture. After graduating from a culinary school, he entered [SZECHWAN RESTAURANT] in 1981. He started working at the Hiroshima branch, then accumulated training in other branches as well. In 1993, he became the master chef at the Kokura branch when it opened. He was also involved in opening the Matsuyama, Takamatsu, and also with the current Hakata branch in 2011.
菅 浩憲Hironori Kan
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Soshu Torigin Shimosoga Branch
相州 鳥ぎん 下曽我店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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児玉 久Hisashi Kodama
The Chef's Recommendations -
His love of cooking led to him becoming a chef and he now serves delicious yakitori (skewered and grilled chicken)
He was born in Akita Prefecture in August 1960. As he had always loved cooking, he gravitated naturally toward a culinary career. Capable of making food delicious through his own intuition, he was attracted to yakitori for its simplicity and depth, and he faithfully trains daily to make his yakitori ever more delicious. By being conscious of, not only the food, but also of customer service and customer comfort, he manages the restaurant with an attentiveness unique to veteran chefs.
児玉 久Hisashi Kodama
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Kitamae Soba Takadaya (Suehiro)
北前そば高田屋・末広店
- Takaoka, Toyama
- Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)
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市原 昭久Akihisa Ichihara
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He was inspired to become a chef because of his father
Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.
市原 昭久Akihisa Ichihara
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Okonomi Monja Seijyuro
お好み・もんじゃ 清十郎
- Hakata Station, Fukuoka
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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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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TOYOUKE Organics Restaurant
豊受オーガニクスレストラン
- Futako-Tamagawa/Yoga, Tokyo
- Japanese,Japanese / General
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本多 勝彦Katsuhiko Honda
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The maestro of Japanese cuisine sincerely faces organic vegetables.
He was born in 1966 in Niigata prefecture. After graduating from high school, he accumulated training at a kappo (traditional Japanese) restaurant, then moved to Tokyo where he actively worked in the field of Japanese cuisine including a kaiseki (traditional Japanese) restaurant, then became the master chef at the current restaurant when it opened in 2014. His daily routine is to wash muddy vegetables from the field with his own hands. He carefully prepares ingredients, as he places importance on checking their conditions. His way of cooking to bring out the original taste of safe organic ingredients to their maximum and his dishes with a simple yet deep taste are highly received.
本多 勝彦Katsuhiko Honda
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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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Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
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大須賀 誠Makoto Osuga
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He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).
He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.
大須賀 誠Makoto Osuga
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ShiJiaCai
施家菜
- Sannomiya, Hyogo
- Chinese,Chinese / Szechuan / Cantonese / Chinese Sosaku (creative cuisine)
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山本 孝YAMAMOTO TAKASHI
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Our chef seeks to push Chinese cuisine into the gourmet, drawing out the true flavors.
Born in Kobe city, Hyogo prefecture in 1963. It was while helping out part-time at the Chinese restaurant where his mother worked that his obsession with Chinese cuisine was born. At the age of 20 he set his heart on becoming a professional cook, and studied at a major, long-established Chinese restaurant chain with branches all over Japan before exercising his talents in the kitchens of famous top-flight hotels in Kobe and Yokohama. Later, he met the current owner of 'ShiJiaCai' at a different restaurant, and became involved in starting up the restaurant, which opened in June 2013. He is now head chef.
山本 孝YAMAMOTO TAKASHI
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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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Uosakaba Pin
魚酒場ピン
- Jinbocho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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田中 翔Sho Tanaka
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Displaying his talent with creative dishes that can only be found at Pin
Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.
田中 翔Sho Tanaka
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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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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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