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1321 - 1340 of 1799 chefs

Ningyocho Imahan

人形町 今半

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak

松尾 裕二Yuji Matsuo

He offers exquisite dishes to color the special moments of the guests.

He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.

松尾 裕二Yuji Matsuo

Tokyo Ebisu Kushitei Hakata Kooten

東京恵比寿 串亭 博多くうてん

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)

藤瀬 誠也Seiya Fujise

Seeking for his ideal world, he entered the cooking field. 

His dream in his teens was to have a job with which he could create something. While  working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant. 

藤瀬 誠也Seiya Fujise

Yakiniku Sansuien East Entrance

焼肉 三水苑 東口店

  • Sendai Station East Exit, Miyagi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

国本 仁基KUNIMOTO JINKI

Independently continuing the legacy of his grandmother and mother. Earnestly making yakiniku (Japanese BBQ).

He was born in 1969 in Sendai city, Miyagi prefecture. As a child, he helped out in the yakiniku restaurant started by his grandmother. Gaining experience over the years, he decided to branch out and open his own shop, the Yakiniku Sansuien. Gaining fame for its high quality meat and excellent cuts, a second branch, the Yakiniku Sansuien East Entrance was opened in June 2014.

国本 仁基KUNIMOTO JINKI

Teppanyaki Nakano

鉄板焼なか乃

  • Nishinakasu/Haruyoshi, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Wine / Sake

戸次 禎範Yoshinori Bekki

The Chef's Recommendations

Taking advantage of his experience with Western cuisine, he pays close attention to food arrangement and color

After graduating from college, he began working at a hotel. After that, he acquired experience working in a teppanyaki (griddle-cooked food) restaurant before becoming the head-chef of “Teppanyaki Nakano” in July of 2012.

戸次 禎範Yoshinori Bekki

Ryowa Daido

料和 大道

  • Shin-Kobe/Kitano, Hyogo
  • Kaiseki (course menu),Japanese / General / Sake / Shochu

大道 慎吾Shingo Daido

The Chef's Recommendations

With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients

Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.

大道 慎吾Shingo Daido

Fuji

ふぢ井

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Unagi (eel)

筬島 浩之Hiroyuki Osajima

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.

筬島 浩之Hiroyuki Osajima

Yakiniku Senzankaku

焼肉 千山閣

  • Himeji, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

金豊 英学Eigaku Kanetoyo

The Chef's Recommendations

His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers

Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.

金豊 英学Eigaku Kanetoyo

Shikiha - Kaiseki Yoshihito

志木葉〜懐石よしひと〜

  • Yokohama Chinatown/Ishikawacho, Kanagawa
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

渡邊 佳人Yoshihito Watanabe

The Chef's Recommendations

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes. 

He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito]. 

渡邊 佳人Yoshihito Watanabe

Atsugi Tachibana

厚木 たちばな

  • Hon-Atsugi/Atsugi, Kanagawa
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

毛利 裕太Yuta Mouri

He joined the restaurant with a part time job, staying on to become a chef

Chef Mori was born in Kanagawa prefecture on June 5th, 1992. He casually joined Atsugi Tachibana for part time work after being invited by a friend. Fascinated by the depth of Japanese cuisine, decided to become a chef. Chef Mori says that it is only natural for chefs to prepare delicious cuisine, and he is strict on himself and always has a high sense of awareness as a professional. Every day he continues to pursue cuisine that is not just delicious, but also impresses his customers and remains in their memory.

毛利 裕太Yuta Mouri

Bistro AUX AMIS

ビストロ オザミ

  • Ginza, Tokyo
  • French,Italian/French / French / Hamburger Steak / Wine

植田 良平Ryohei Ueda

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.  

植田 良平Ryohei Ueda

Shunsai Yamasaki

旬菜 山崎

  • Suita/Settsu, Osaka
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東 賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東 賢治Kenji Ito

ShiJiaCai

施家菜

  • Sannomiya, Hyogo
  • Chinese,Chinese / Szechuan / Cantonese / Chinese Sosaku (creative cuisine)

山本 孝YAMAMOTO TAKASHI

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

Steak House Kitchen Hida

ステーキハウス キッチン飛騨

  • Hida/Takayama, Gifu
  • Steak,Yakiniku/Steak

河本 敏久Toshihisa Kawamoto

The Chef's Recommendations

The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.

Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.

河本 敏久Toshihisa Kawamoto

Soshu Torigin Kamonomiya Branch

相州 鳥ぎん 鴨宮店

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken

嶌影 幸作Kosaku Shimakage

The Chef's Recommendations

He became interested in cooking after seeing his mother in the kitchen and soon began making things with her

He enjoyed making things from an early age and was particularly captivated by cooking. He would often cook with his mother for his whole family and it made him happy to see their smiles as they ate. After graduation, he found a job but was unable to forget the joy of cooking and the smiling faces of people eating delicious food, so he entered the restaurant industry. He searched for a place where customers' reactions could be seen and found an izakaya (Japanese bar) with an open kitchen, where he accumulated work experience. When that restaurant closed down, he became a chef at Soshu Torigin Kamonomiya, where he could interact with customers in the same way.

嶌影 幸作Kosaku Shimakage

Umakabo

うまか房

  • Osaki/Tome/Kurihara, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak

井口 寛Hiroshi Iguchi

The Chef's Recommendations

Mr. Iguchi just seeks for the happiness of the guests in front of him.

He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him. 

井口 寛Hiroshi Iguchi

Takeru Quindici

タケルクインディチ

  • Kamakura/Zushi, Kanagawa
  • Italian,Italian/French / Italian / Pasta / Pizza

頭山 威見Takeru Toyama

The Chef's Recommendations

A vague dream of living off the cooking he loves turned into a reality

Chef Toyama was born in Kanagawa Prefecture in March 1974. He has loved cooking since he can remember, and always wanted to someday own his own restaurant. With a strong desire to be immersed in the world of cooking, before he was 30, he had gained experience at French and Italian restaurants in his hometown, and also went to work in Italy to study authentic flavors. He shows off his skills every day at his current position, always challenging himself to try new things while attempting to convey the great flavors of local ingredients.

頭山 威見Takeru Toyama

Gyu-sho Ogata

牛匠おがた 

  • Oshu, Iwate
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Steak / Yakiniku (grilled meat)

皆川 剛之Takeyuki Minakawa

He would like to pass down what impressed him to the next generation.

He was impressed by meals he had at family eat out, which inspired him to become a professional chef. After his training at French restaurant in a Hotel, he received further training at another French restaurant in Tokyo. He has worked at [Gyu-sho Ogata] since 2012. His philosophy is only serving customers with dishes which he is certain to be the best. He works hard at the restaurant every day.

皆川 剛之Takeyuki Minakawa

L'ECAILLER OYSTER BAR

レカイエ オイスターバー

  • Hakata Station, Fukuoka
  • Oyster Bar,Dining bar / General / Steak / Western Sosaku (creative cuisine)

長尾 聖Takashi Nagao

This rich-experienced chef prepares oysters into exquisite dishes

He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.

長尾 聖Takashi Nagao

Steak Kaisen Teppanyaki Kitakaze

ステーキ・海鮮 鉄板焼 北風

  • Hakodate, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

荒谷 利幸Toshiyuki Araya

The Chef's Recommendations

As a chef, he is making the most of the customer service skills he learnt at a hotel

Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.

荒谷 利幸Toshiyuki Araya

Sha Tom Yum Kung Pochana

シャー・トムヤムクン・ポーチャナー

  • Ueno, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry

チャイ・ナ・ライChai Na Rai

A chef who loves his homeland of Thailand above all else

Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.

チャイ・ナ・ライChai Na Rai

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