441 - 460 of 1826 chefs
-
TAJ NIKKO
タージ日光
- Nikko/Kinugawa, Tochigi
- Indian,Other Asian / Indian / Indian Curry / Beer
-
![]()
Vinod ChhetriVinod Chhetri
-
Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.
He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.
Vinod ChhetriVinod Chhetri
-
-
Ushini Kanabou Azabu-juban
牛に金棒 麻布十番
- Azabu-Juban, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
-
![]()
西田 鷹直Takanao Nishida
-
From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.
Mr. Nishida was born in 1991 in Shizuoka. After graduating from culinary school, he trained at a French restaurant in Tokyo for two years. Then he went to France for a year and a half to study. He worked with top chefs at a restaurant with a star. After returning to Japan, he worked as a head chef at a French restaurant in Tokyo. At 25, he became the head chef at Nishi-Azabu Kenshiro. He was also involved in the launch of a new branch. After that, he worked as the head chef of a members-only restaurant in Nishi-Azabu and is currently working as the head chef of Ushini Kanabou.
西田 鷹直Takanao Nishida
-
-
Feliz-malto
Feliz-團斗 Malto
- Shijo Karasuma/Karasuma Oike, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
-
![]()
田島 啓史Hiroshi Tajima
-
Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.
Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.
田島 啓史Hiroshi Tajima
-
-
JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
内野Uchino
-
A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.
Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.
内野Uchino
-
-
WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch
和牛焼肉 百名山 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
-
![]()
井上 卓志Takuji Inoue
-
Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.
Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.
井上 卓志Takuji Inoue
-
-
MINAMI sushi OSAKA
MINAMI sushi OSAKA
- Honmachi/Sakaisujihonmachi, Osaka
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
-
![]()
南 秀昌Hideaki Minami
-
A chef devoted to sushi offers sushi kaiseki, featuring the finest in seafood deliciousness.
Mr. Minami was born in 1986 in Osaka. With a love of sushi since childhood, he aspired to become a sushi chef. After honing his skills for many years at a renowned Sushi restaurant in Tsuruhashi and gaining insights from other culinary fields, he opened his own restaurant, Minami Sushi in Namba, in 2016. It developed a reputation for its delicious nigiri sushi and appetizers that highlight the unique flavors of the ingredients and has grown into a popular restaurant that is full every day. In 2024, he reopened the current restaurant in Shinsaibashi, increasing the number of seats to accommodate a wide range of guests. He attracts guests from Japan and abroad with his exquisite sushi kaiseki and refined hospitality.
南 秀昌Hideaki Minami
-
-
Unagi no Naruse Fukuoka Fukutsu Branch
鰻の成瀬 福岡福津店
- Munakata, Fukuoka
- Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)
-
![]()
野田 健留Takeru Noda
-
Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.
He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."
野田 健留Takeru Noda
-
-
Charcoal-grilled Yakiniku -shintan-
炭火焼肉 胤舌 -shintan-
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
田村 史也Fumiya Tamura
-
Mr. Tamura never forgets to handle the ingredients carefully because he believes in their potential.
Mr. Tamura was born in 1980 in Hokkaido. He had many chances to make food ever since he was a child and came to like cooking more over time as he saw how happy his family was when they ate his cooking. To become a chef, he entered a culinary institute. After graduation, he built up his experience at various restaurants. He has been involved in Charcoal-grilled Yakiniku -shintan- since its opening in October 2022.
田村 史也Fumiya Tamura
-
-
Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
-
![]()
中田 大輔Daisuke Nakada
-
Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
-
-
Hakata Uokura
博多魚蔵
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
林 剛寛Takehiro Hayashi
-
Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.
He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.
林 剛寛Takehiro Hayashi
-
-
Ayakaritai
あやかり鯛
- Yushima, Tokyo
- Local Japanese,Japanese / General / Local Japanese Cuisine / Sake
-
![]()
大山 和樹Kazuki Oyama
-
Mr. Oyama wants to provide guests with the best pairing of dishes and sake.
He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.
大山 和樹Kazuki Oyama
-
-
Kinfuku Sakaba
金福酒場
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Oden
-
![]()
MYO MINTHANTMyo Minthant
-
Dedicated to cooking. The authentic taste is born from years of experience.
Mr. Myo Minthant was born in 1987 in Myanmar. He became familiar with cooking at an early age and defected to Japan in 2008 after graduating from university in Myanmar. Having worked in this foreign country, he started his culinary career, gaining 16 years of experience at a yakiniku restaurant and 8 years at a Chinese restaurant. After years of study, he became the manager and head chef of Kinfuku Sakaba in November 2024. He offers authentic flavors and warm hospitality, putting the skill and passion he has cultivated into each dish.
MYO MINTHANTMyo Minthant
-
-
Mahoroba Teppan Okinawa
mahoroba 鉄板 沖縄
- Matsuyama/Kume/Wakasa, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak
-
![]()
新垣 淑也Yoshiya Arakaki
-
Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.
He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.
新垣 淑也Yoshiya Arakaki
-
-
Teppan Yakiniku Steak Mikinao
鉄板焼肉ステーキ樹直
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
大塚 直樹Naoki Otsuka
-
Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.
He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.
大塚 直樹Naoki Otsuka
-
-
Yakitori Kemuri [Sake specialty store]
焼き鳥けむり【日本酒専門店】
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake
-
![]()
池原 慎太郎Shintaro Ikehara
-
Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.
He was born in 1994 in Okinawa and is currently working at Yakitori Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.
池原 慎太郎Shintaro Ikehara
-
-
Taj Mahal Sapporo Factory Branch
タージ・マハールサッポロファクトリー店
- Sapporo Station, Hokkaido
- Indian,Other Asian / Curry / Indian Curry / Soup Curry
-
![]()
Deewan SinghDeewan Singh
-
Mr. Singh offers authentic tandoor cuisine based on his training experience in India.
He was born in India. Growing up in a family of cooks, he naturally decided to pursue a culinary career under the influence of his brothers and father. He gained various experiences in hotels all over India. In 2018, he came to Japan to replace his brother, who was the chef at Taj Mahal Sapporo Factory restaurant, when he returned to India. Specializing in tandoori cuisine, he brings the authentic flavors of India to Hokkaido.
Deewan SinghDeewan Singh
-
-
Aged Wagyu Yakiniku Aging Beef Shibuya Branch
熟成和牛焼肉エイジング・ビーフ 渋谷店
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others
-
![]()
尾関 岳Gaku Ozeki
-
Delivering the taste and pleasure that only "aged Wagyu beef" can provide.
Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.
尾関 岳Gaku Ozeki
-
-
Nikuko
肉幸
- Hiroo, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
-
![]()
島田 忠任Tadahide Shimada
-
The star chef presents blissful dishes using Kobe beef.
Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.
島田 忠任Tadahide Shimada
-
-
Yakitori Miyagawa Akasaka branch
やきとり宮川 赤坂店
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
-
![]()
橋本 淳Jun Hashimoto
-
The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
-
-
J.S. BURGERS CAFE Lalaport EXPOCITY Branch
J.S. BURGERS CAFEららぽーとEXPOCITY店
- Suita/Settsu, Osaka
- Hamburger,Western / Parfait / Sandwich / Hamburger
-
![]()
平野 巡Jun Hirano
-
On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.
He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.
平野 巡Jun Hirano
-
