1421 - 1440 of 1810 chefs
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Ubuka
うぶか
- Yotsuya, Tokyo
- Kaiseki (course menu),Japanese / General / Crab
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加藤 邦彦KATO KUNIHIKO
The Chef's Recommendations -
A love for large shellfish, leading him into the culinary world
He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.
加藤 邦彦KATO KUNIHIKO
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Asakusa Umaimon Azuma
浅草うまいもん あづま
- Asakusa, Tokyo
- Japanese,Japanese
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染谷大樹Daiki Someya
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Feel the depth of Asakusa's generosity and warm spirit.
Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant.
染谷大樹Daiki Someya
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Gyoza-Dokoro Sukemasa Kyoto Tower Sando branch
ぎょうざ処 亮昌 京都タワーサンド店
- Kyoto Station, Kyoto
- Gyoza (dumplings),Chinese / Gyoza (dumplings)
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今西 貴広Takahiro Imanishi
The Chef's Recommendations -
His restaurant serves only gyoza (dumpling). That is why he really seriously works at it.
He was born in 1980 in Osaka. After working as a server for 17 years, he is currently working in the kitchen. As his restaurant offers only gyoza (dumpling), he sticks to serving it in a perfect condition with a beautiful brown color to meet the expectations of the guests visiting the restaurant for special [Wa-Gyoza (Japanese style dumpling)] made with local ingredients from Kyoto. He is working hard every day to serve his gyoza to many guests.
今西 貴広Takahiro Imanishi
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The Roots of all evil.
The Roots of all evil.
- Kyoto Station, Kyoto
- Standing Bar,Bars (pubs) / Cocktail
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セキネ トモイキTomoiki Sekine
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Enjoy spirits and cocktails more casually with fun.
He was born in 1985. At the age of around 20, he went to Italy dreaming of being a bartender and became fascinated with cocktails. That is why he decided to work at bars. After training at bars of various sizes in Tokyo and Yokohama, he opened [NokishitaEdibleGarden] in Kyoto in 2014, then [nokishita711] in 2015. While managing these bars, he is working actively to organize craft gin events and develop cocktail menus.
セキネ トモイキTomoiki Sekine
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Sumibi Jidori Bishu Ayamuya
炭火地鶏・美酒 あやむ屋
- Fukushima/Noda, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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永沼 巧Takumi Naganuma
The Chef's Recommendations -
An experienced chef who uses well-honed techniques to present guests with delicious yakitori (grilled chicken skewers).
He was born in 1966 and grew up in Sapporo, Hokkaido. His love of food encouraged him to pick up a job at a yakitori restaurant in Osaka and start building up experience. After that, he decided to spend six months at a time working at different restaurants in order to develop a wide-ranging knowledge of yakitori. He then moved on to open Sumibi Jidori Bishu Ayamuya, where he devotes each day to preparing food with strict adherence to traditional preparation methods.
永沼 巧Takumi Naganuma
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Ariran Beppu
亜李蘭 別府店
- Beppu, Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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港 船太郎MINATO SENTARO
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Raised in the world of cuisine with his father and grandfather before the cutting board
Raised from birth in an environment with chefs nearby, he had vague images of being a chef in the future for as long he can remember, but it was being invited to his grandfather's Japanese restaurant that started him on the road. Afterwards, he accumulated experience in Japan and thus came to where he is now.
港 船太郎MINATO SENTARO
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Kinosuke
喜之助
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Sawa (cocktail of spirits and soda) / Highball
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永井 孝司Takashi Nagai
The Chef's Recommendations -
Always making efforts to please the guests with his dishes.
He was born in 1971 in Kanagawa prefecture. He got interested in cooking for the first time in his middle school days when he made sunny side up eggs and was told [delicious]. He has accumulated trainings and improved his knowledge and skills, only to serve delicious food. He sticks to using high-quality ingredients to bring out the original tastes of the ingredients to their maximum. Now he is devoting himself in studying about ingredients, especially to increase his repertory with [boiled fish with soy sauce].
永井 孝司Takashi Nagai
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Hamburger Steak GRILL Omiya JR HAKATA CITY branch
ハンバーグ・ステーキ グリル大宮 JR博多シティ店
- Hakata Station, Fukuoka
- General,Western / Hamburger Steak / General / Steak
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大宮 勝雄Katsuo Omiya
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He sticks to keep working as an active chef.
He decided to be a chef at the age of 18 by being influenced by his uncle and started training at a French restaurant. At the age of 26, he became a sous chef at a hotel restaurant in New Zealand. At the age of 28, he went to England, France, Greece, and Morocco to learn their local cuisines. After returning to Japan, he worked at the French restaurant [La Terre], under Mr. Gerard Jordan from La Nappoule who had worked at [L'Oasis] in Southern France. In 1982, at the age of 32, he opened the current [Restaurant Omiya] in Asakusa.
大宮 勝雄Katsuo Omiya
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Shunsaiten Tsuchiya
旬彩天つちや
- Esaka, Osaka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (tea-ceremony dishes) / Wine
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土阪 幸彦Yukihiko Tsuchisaka
The Chef's Recommendations -
His culinary dreams were fueled by a chance encounter with a future mentor and beautifully crafted food
Born in Shiga Prefecture in 1971, Mr. Tsuchisaka found his passion for cooking after witnessing a sushi chef prepare a vivid display of handcrafted food. After enrolling in culinary school, he took on a part-time job and ended up meeting the chef who would prove to be a professional mentor throughout his career. From there he took on jobs at various restaurants that specialized in Japanese cuisine in order to learn all that he could. At age 27 he moved up to work as a head chef, and then 10 years after that at age 37 he set out on his own to open Shunsaiten Tsuchiya in the Esaka area of Osaka. Mr. Tsuchisaka prepares tempura (deep fried foods) with fresh, seasonal ingredients that are fried with perfect timing. He also devotes himself to providing his staff with exceptional training.
土阪 幸彦Yukihiko Tsuchisaka
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Kaiseki Kappo Nagasaka
懐石割烹 なが坂
- Sannomiya, Hyogo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)
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長坂 俊明Toshiaki Nagasaka
The Chef's Recommendations -
The delight he felt after having his cooking complimented as a child inspired him to become a chef
He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.
長坂 俊明Toshiaki Nagasaka
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Soshu Torigin Odawara Ekimae Branch
相州 鳥ぎん 小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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柴田 久人Hisato Shibata
The Chef's Recommendations -
The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time
Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.
柴田 久人Hisato Shibata
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Daiki-Suisan Kaiten-Zushi
大起水産 回転寿司
- Kyoto Station, Kyoto
- Kaitenzushi (conveyor belt sushi),Japanese / Sushi
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林 盛Shigeru Hayashi
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His career started when he became interested in serving guests.
He was born in 1988 and grew up in Osaka. While working a part time job at a yakiniku (Japanese BBQ) restaurant during his high school days, he decided to become a professional in the restaurant field. After graduating from high school, he entered [Taiki-Suisan]. With experiences as a server, chef, and background staff, he found that working at a restaurant was more fun and deeper than he had thought. He is currently working hard as the manager to support the whole restaurant to make as many guests as possible happy.
林 盛Shigeru Hayashi
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Sisiliya
Sisiliya
- Kannai/Bashamichi, Kanagawa
- Pasta/Pizza,Italian/French / Pizza
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小笠原 敦OGASAWARA ATSUSHI
The Chef's Recommendations -
Aiming for Japan's ultimate pizza instead of an Italian replica
He was born in Chiba prefecture in 1965. He was impressed by the Neapolitan pizza that he encountered by chance on a vacation, and decided to change to a pizza artisan. After that, one of his connections gave him a chance to go to the island of Sicily, and after returning to Japan in 2001, he opened "Sisiliya" in Yokohama. In order to create the ultimate pizza in Japan different from that in Italy, he adjusted everything from the flour and water to the temperature and humidity in a trial-and-error process. The current flavor is largely a result of self-learning from this repeated process. Subsequently, he also obtained the maestro qualification from the Associazione Pizzaiuoli Napoletani in Giappone.
小笠原 敦OGASAWARA ATSUSHI
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Teppanyaki Sanga
鉄板焼 山河
- Nara, Nara
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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中川 千春Chiharu Nakagawa
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She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.
She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.
中川 千春Chiharu Nakagawa
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Torishige
鳥茂
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General
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酒巻 祐史SAKAMAKI YUJI
The Chef's Recommendations -
Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.
He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.
酒巻 祐史SAKAMAKI YUJI
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BERNARD
ベルナール
- Omicho Market, Ishikawa
- French,Italian/French / French
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牛山 隆之Takayuki Ushiyama
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He does not want to have any specialties, but rather keep new recipes expressing [now].
He was born in 1977 in Kanazawa city. He was interested in cooking since he was very young, and was already treating his friends with his dishes in his elementary school days. He learned cooking at the TSUJI Culinary Institute in Osaka and France, then accumulated experience in a French restaurant in Kanazawa. At the age of 28, he went to France again to accumulate further experience at a French restaurant with the stars in Jurancon in southwest France, then returned to Japan and opened the current restaurant in 2009. He has kept offering exquisite seasonal dishes which can be enjoyed only in that season of that year. His wholehearted dishes have been highly received, and his restaurant acquired the stars in 2016.
牛山 隆之Takayuki Ushiyama
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SHIROSAKA - Sumibi Kappo
炭火割烹 白坂
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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井伊 秀樹Hideki Ii
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He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.
He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.
井伊 秀樹Hideki Ii
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NoMad Grill Lounge
NoMad Grill Lounge
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / Italian / Wine
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河野 大介Daisuke Kono
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Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.
He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.
河野 大介Daisuke Kono
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Naniwa Kappo Kigawa
浪速割烹 喜川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Cookshop
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上野 修UENO OSAMU
The Chef's Recommendations -
His experience with French cuisine has shaped his current culinary style
Our chef was born in Osaka in 1961. At the age of 50, this year marks a turning point in his life as the successor to the established restaurant Kigawa. He first entered the the world of cooking at the age of 19 just for the experience, but he found he wanted to learn more, so he trained in French cuisine. After about five years, he returned to Kigawa, where he has worked for 30 straight years since. He incorporates French culinary techniques in an original style that allows his Osaka-style restaurant to flourish.
上野 修UENO OSAMU
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Azabujuban Shimoi
麻布十番 しも井
- Azabu-Juban, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General
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直井 三千輝Michiteru Naoi
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His passion for cooking led Mr. Naoi to this career.
He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.
直井 三千輝Michiteru Naoi
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