521 - 540 of 1826 chefs
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SUMI TERRACE BBQ MiIZUNUMA
SUMI TERRACE BBQ 水沼
- Isesaki/Kiryu, Gunma
- Beer Garden/BBQ,Other / General / Steak / Beer
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新井 翔也Shoya Arai
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Mr. Arai was captivated by the culinary world, where he could bring smiles to many people.
He was born in 1996 in Gunma. When he applied for high school, he reexamined his career path after being unable to enter the preparatory high school of his choice. Upon entering a high school with a culinary department, he became fascinated with the world of cooking. Over three years, he learned the fundamentals and honed skills in Japanese, Western, and Chinese cuisines and pastry making. After graduation, he spent eight years improving his skills in the Western cuisine department and restaurants of the Hotel New Otani in Kioicho. He then returned to Gunma and joined his current company. He was involved in the launch of operations and became the manager of two restaurants in the Mizunuma Village.
新井 翔也Shoya Arai
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76Vin
76vin
- Nippori, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine
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江村 謙Ken Emura
The Chef's Recommendations -
His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.
Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.
江村 謙Ken Emura
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Fukusho
ふく匠
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)
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村田Murata
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Offers "a little bit better" at an affordable price, providing luxury for adults.
Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.
村田Murata
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Hakata Motsunabe Yamanaka Ohashi Main Branch
博多もつ鍋 やま中 大橋本店
- Minami-ku, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine
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山中 幸一Koichi Yamanaka
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An advisor who has maintained a particular taste since the days just after the founding of the company.
Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for HHakata Motsunabe Yamanaka Ohashi Main Branch, taking an active role in the workplace.
山中 幸一Koichi Yamanaka
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Ryokichi
漁吉
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)
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平本 清忠Kiyotada Hiramoto
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Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.
He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.
平本 清忠Kiyotada Hiramoto
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Dashi Shabu Obanzai OKAKA Tokyo
出汁しゃぶおばんざい おかか 東京
- Otemachi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Sake
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FUJIWARA STEAK HOUSE
FUJIWARA STEAK HOUSE
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak
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山口 豊Yutaka Yamaguchi
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Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.
He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.
山口 豊Yutaka Yamaguchi
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Ajiyoshi Sennichimae Branch
アジヨシ 千日前店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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中谷 典史Norifumi Nakatani
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Ensuring guests' smiles is the top priority. Mr. Nakatani is a manager who offers the delicious flavor of Wagyu beef from Osaka.
He was born in 1983 in Okayama. He jumped into the world of food and beverage after working part-time at a yakiniku restaurant as a student. His pure love for yakiniku eventually led him to join Ajiyoshi Co. He gained experience at all the Osaka City branches and is now Ajiyoshi Sennichimae Branch's manager. The smiles of his guests are his top priority, and he does not compromise on every dish he serves. This spirit is shared with other staff members, creating a comfortable atmosphere throughout the restaurant.
中谷 典史Norifumi Nakatani
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Yakiniku Sin
Yakiniku 真
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine
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TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch
TOKYO FISHERMAN'S WHARF 魚秀～UOHIDE～渋谷宇田川店
- Shibuya Center-Gai/Koen-Dori, 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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Fukunoi Ichinomatsu
福の井 一乃松
- Fukui Station, Fukui
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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坂 勇哉Yuya Saka
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Serves seasonal Japanese cuisine and pays particular attention to the presentation and tableware
Born in 1980 in Fukui Prefecture. Upon graduating from the Tsuji Culinary Institute in Abeno, Osaka, he trained at a Japanese restaurant in Kyoto. Later, he joined [Fukunoi Ichinomatsu] in Fukui, and now leads the team as its head chef. Renowned for seasonal dishes made with fresh ingredients in accordance to the fundamentals of Japanese cuisine. These foods are presented beautifully on exquisite plates. The chef visits a variety of restaurants himself and is constantly honing his skills. Making Japanese food makes him "glad he was born Japanese."
坂 勇哉Yuya Saka
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Restaurant Virbius
レストラン ウィルビウス
- Mitaka, Tokyo
- French,Italian/French / French
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赤松 如記Yukinori Akamatsu
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Culinary career built up by experiences supported by lucky encounters at various prestigious restaurants
Born in 1973 in Shizuoka Prefecture. After graduating from a senior high school, he entered a company, but changed his career to pursue his childhood dream to be a chef. He started working at a western restaurant, where he was fascinated with French cuisine. When he was 22, he went to France and spent 5 years and a half to build up his experience at various places such as a three stars restaurant [Georges Blanc] in Paris, [Hostellerie Due Vieux Moulin] in Bourgogne, and [Saint James] in Bordeaux. After returning to Japan, he entered a famous French restaurat "Kitajimatei". 3 years later, he became independent and opened a small bistro in downtown. In 2012, he opened [Virbius].
赤松 如記Yukinori Akamatsu
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Hakata Motsunabe Yamanaka Hakata Branch
博多もつ鍋 やま中 博多店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake
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冨永 隆二Ryuji Tominaga
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Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.
Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches.
冨永 隆二Ryuji Tominaga
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Azabujuban Nikukappo Okadamae
麻布十番肉割烹 岡田前
- Azabu-Juban, Tokyo
- Japanese,Japanese
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岡田賢一郎 Kenichiro Okada
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Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.
After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.
岡田賢一郎 Kenichiro Okada
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Ristorante Fontana
リストランテ フォンタナ
- Watanabe Dori, Fukuoka
- Italian,Italian/French / General / Italian / Western Sosaku (creative cuisine)
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小川 祐樹Yuuki Ogawa
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Mr. Ogawa constantly strives to achieve the best cooking by engaging in a dialogue with the ingredients and the customers.
He was born in 1984 in Fukuoka. After graduating from Nakamura Culinary School, he worked at the Hotel New Otani Hakata for four years. He then moved to Tokyo and trained at Reims Yanagidate and other restaurants. Returning to Fukuoka, he worked at Bistro En Cocotte and Ristorante Canoviano Fukuoka before joining Ristorante Fontana. He continues to pursue the best cooking every day, not only to make the most of the day's ingredients but also to "adjust to the customer's tastes," his priority.
小川 祐樹Yuuki Ogawa
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SUSHIGEN
すし験
- Marunouchi, Aichi
- Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)
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秋枝 泰祐Hiromasa Akieda
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Crafting a perfect experience for each day's guests.
Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.
秋枝 泰祐Hiromasa Akieda
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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Kyoto Gion Kawamuraryorihei
京都祇園 川村料理平
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)
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川村 良平Ryohei Kawamura
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He started his cooking career at the age of 15
He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.
川村 良平Ryohei Kawamura
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Yufuin Sansyorou
ゆふいん山椒郎
- Yufuin(Yufu), Oita
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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山田 竜也Tatsuya Yamada
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To be a chef who always connects with his customers
Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.
山田 竜也Tatsuya Yamada
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Wasai Yakura
和彩 八倉
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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有賀 宏樹Hiroki Ariga
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Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.
He was born in 1977 in Kanagawa. The sous-chef at Wasai Yakura. He grew up familiar with ingredients from the Kanagawa Prefecture, such as Kamakura and Miura and began his culinary career. Having gained experience at a seafood Japanese restaurant, he learned culinary skills and styles that bring out the best of varied ingredients from his hometown. Because of his skills, he was appointed to his current position. He serves authentic Japanese cuisine of local production for local consumption to guests from Japan and abroad who visit Kamakura. He always works with sincerity and hospitality, feeling motivated to connect with people through food and bring joy and pleasure to them.
有賀 宏樹Hiroki Ariga
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