241 - 260 of 1826 chefs
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Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
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青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
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Hormone Yakiniku Shichifuku Namba branch
ホルモン焼肉 七福 難波店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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キムChef Kim
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The master chef keeps creating the tastes of Korea where he grew up.
He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].
キムChef Kim
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Yonezawa Gyu Sankai Ryori Yoshi-tei
米沢牛・山懐料理吉亭
- Yonezawa, Yamagata
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine
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高橋 光也Mitsuya Takahashi
The Chef's Recommendations -
Exhibiting skills that are backed up by experience for the sake of all customers.
Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.
高橋 光也Mitsuya Takahashi
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Yakiniku Horumon Seiji
焼肉ホルモンせいじ
- Kanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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金 太河Taeha Kim
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Mr. Kim deepened his knowledge and honed his skills through practical work.
He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.
金 太河Taeha Kim
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Okonomiyaki Matochan
お好み焼まとちゃん
- Miyajima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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的場 佳織Kaoru Matoba
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Mr. Matoba wants the restaurant to be where you can feel free to return anytime.
He was born in 1986 in Hiroshima. It was when his father-in-law opened Okonomiyaki Matochan that he became involved in okonomiyaki. He started helping out in the family business in 2016, and since 2017, he has been a second-generation restaurant owner. He tirelessly works to develop new menu items and improve his services.
的場 佳織Kaoru Matoba
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Tagoto Kouetsuho Keio Department Store Branch
田ごと 光悦舗 京王百貨店新宿店
- Shinjuku West Exit/Tochomae, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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幣原 幸秀Yukihide Shidehara
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Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.
He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.
幣原 幸秀Yukihide Shidehara
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Kamakura Fujiya
かまくら藤家
- Kamakura/Zushi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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小池 一晃Kazuaki Koike
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The motto is to serve customers high-quality meats at an affordable price
Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."
小池 一晃Kazuaki Koike
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Beef Cutlet Restaurant Kou Shu Ya
牛かつ専門店 甲州家
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Tonkatsu (fried pork cutlet),Japanese / General / Tonkatsu (fried pork cutlet) / Japanese Beef Steak
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和智 まみMami Wachi
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Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.
Ms. Wachi is the manager of Kou Shu Ya. As the area is a popular tourist destination for many guests from overseas, the restaurant responds to a wide range of guests by introducing multiple languages to the menu list while respecting the Japanese style, such as Japanese-style costumes. She warmly welcomes the many guests visiting the foot of Mt. Fuji, beyond the barriers of language and culture.
和智 まみMami Wachi
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Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch
肉と魚とカキ OYSTER Bar&Bistro 魚秀 ～UOHIDE～渋谷桜丘店
- Dogenzaka/Shinsen, Tokyo
- Japanese,Japanese
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中井 信之Nobuyuki Nakai
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After 20 years, Mr. Nakai teamed up with his senior apprentice.
He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."
中井 信之Nobuyuki Nakai
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Yasuda Shokudo
安田食堂
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
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安田 愛里Airi Yasuda
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Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.
She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.
安田 愛里Airi Yasuda
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Hakata Unagiya Fujiuna Tenjin Main Branch
博多うなぎ屋 藤う那 天神本店
- Daimyo, Fukuoka
- Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake
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竹井 宏Hiroshi Takei
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Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.
He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.
竹井 宏Hiroshi Takei
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Osaka Teppanyaki Tetsuju
大坂鉄板焼 鉄十
- Ginza, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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水野 大志Taishi Mizuno
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Creating an extraordinary time for guests with exceptional cuisine in a special space.
Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.
水野 大志Taishi Mizuno
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Shibuya Kotegaeshi
渋谷こてがえし
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Kai Sya
膾炙
- Hirao/Kiyokawa, Fukuoka
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine
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伊藤 保将Yasumasa Ito
The Chef's Recommendations -
After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.
He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.
伊藤 保将Yasumasa Ito
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Restaurant and Bar HIDE OUT
レストラン＆バー HIDE OUT
- Meriken Park, Hyogo
- Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine
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岡田 康人Yasuto Okada
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Mr. Okada values the hotel's hospitality and provides attentive service to his guests.
He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.
岡田 康人Yasuto Okada
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Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi
小林シェフが手掛ける 夜のべジストロ 大井町
- Oimachi, Tokyo
- French,Italian/French / French / Italian / Wine
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小林 貴宏Takahiro Kobayashi
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Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.
He was born in 1975 in Niigata. After graduating from Tsuji Culinary Institute in France, he trained at the legendary restaurant "La Pyramide" in the suburbs of Lyon. While honing his cooking skills and creativity at the famous restaurant that has produced top chefs, he became familiar with authentic ingredients, wine, and food culture in France. After returning to Japan, he worked in a wide range of genres, including French, pastry, Hawaiian, and Mediterranean cuisine. As the culmination of his efforts, he opened his current restaurant in March 2024. He is committed to providing the appeal of seasonal vegetables and natural wines with his sincere and careful work.
小林 貴宏Takahiro Kobayashi
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Nikomi Humburg Kobe Kippo
煮込ハンバーグ 神戸吉豊
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Steak
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久保 収Osamu Kubo
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Promoting the allure of Japan's proud Wagyu and Kobe beef culture.
Mr. Kubo, born in 1977 in Wakayama, is a chef at Kobe Kippo. Kobe Beef, a renowned brand of Wagyu, attracts attention from food enthusiasts both domestically and internationally. He is sharing the allure of this proud Japanese culinary culture from the Kobe Sannomiya area.
久保 収Osamu Kubo
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Ebisu Shisha Club
Ebisu Shisha Club
- Ebisu, Tokyo
- Bar/Cocktails,Bars (pubs) / General / Coffee / Beer
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澤一樹Kazuki Sawa
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Mr. Sawa entered the industry with the desire to realize his ideal restaurant.
He entered the industry with the desire to realize his ideal restaurant. The condition of the restaurant at the time was not something quite favorable. As he worked part-time to learn about cooking, his passion for cuisine and ideal restaurant management grew stronger, so he entered the restaurant industry as a full-time employee. When smoking shisha as a pleasure, he was attracted by the similarities between flavors, ingredients, and seasonings, which can have infinite possibilities (taste) depending on their combination, and has continued to this day.
澤一樹Kazuki Sawa
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Kuroge Wagyu Dining YO-U
黒毛和牛ダイニング 様 （YO−U）
- Osakananko (Osaka South Port), Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)
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黒崎 次郎Jiro Kurosaki
The Chef's Recommendations -
From learning the ropes of the trade to realizing his dream of running his own restaurant...
Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.
黒崎 次郎Jiro Kurosaki
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Wagyu Yakiniku Kakunoshin Roppongi Branch
和牛焼肉 格之進 六本木店
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)
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柏木 悠希Yuki Kashiwagi
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Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.
Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.
柏木 悠希Yuki Kashiwagi
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