781 - 800 of 1837 chefs
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Fugetsu Tanukikoji 4-chome Branch
風月 狸小路4丁目店
- Susukino, Hokkaido
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Yakisoba (fried noodle)
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吉田 和輝Kazuki Yoshida
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Spending days being active not only in customer service and cooking, but also as a middle manager.
Mr. Yoshida was born in 1998 in Hokkaido. He joined the company in December 2017 and is also the area manager in addition to the restaurant manager of Fugetsu Tanukikoji 4-chome Branch. As a store manager, he says his goal is to serve as a bridge between staff and the company. Every day, he communicates to the company the atmosphere of the workplace, which he can understand by actually being there, and works to clarify current problems and build a foundation to solve them.
吉田 和輝Kazuki Yoshida
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Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch
雌牛専門店 板前焼肉一牛 三宮店
- Shin-Kobe/Kitano, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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Chukashusai Eigetsu
中華酒菜 瑛月
- Tenmabashi, Osaka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)
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道浦 涼介Ryosuke Michiura
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Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.
He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.
道浦 涼介Ryosuke Michiura
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Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch
ひとりしゃぶしゃぶ七代目松五郎 新宿東宝ビル店
- Shinjuku West Exit/Tochomae, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.
He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.
百瀬 和輝Kazuki Momose
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Restaurant Vascu
レストラン バスク
- Hakodate, Hokkaido
- Spanish/Mediterranean,Global/International / Spanish
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深谷 宏治Koji Fukaya
The Chef's Recommendations -
Honoring the philosophy of Luis Irizar, the father of Basque cuisine.
Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].
深谷 宏治Koji Fukaya
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Itamae Yakiniku Ikko Sennichimae Branch
板前焼肉一光 千日前店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.
He is from Hyogo. With a love for eating, he entered the culinary world from a hotel kitchen. After honing his skills at French restaurants in Ashiya and several yakiniku (Japanese BBQ) restaurants, he desired to further explore high-quality meats. At the age of 30, he started running a butcher shop. He dedicated 15 years to selecting meat and sales. In 2018, by fate, he joined Itamae Yakiniku Ikko. Currently, he approaches the purchase of high-quality meat with a discerning eye and strives to make guests even more satisfied.
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Ushikoi Shibuya Branch
赤身焼肉のカリスマ「牛恋 渋谷店」
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)
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小泉 孟Hajime Koizumi
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Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.
He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.
小泉 孟Hajime Koizumi
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Osteria da K. [Kappa]
Osteria da K.［Kappa］
- Shimbashi/Shiodome, Tokyo
- Italian,Italian/French / Italian / Pasta
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礒貝 勝成Katsunari Isogai
The Chef's Recommendations -
Various experience from famous Trattoria to a 3-star sushi restaurant.
He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].
礒貝 勝成Katsunari Isogai
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Naizou Yakiniku Senmon Kimoyakiya
内臓焼肉専門 きもやき屋
- Nakamura-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Shochu
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小林 政彦Masahiko Kobayashi
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High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.
He was born in 1977 in Aichi. His father owned a butcher store, and quality meat has been close to his heart since he was a boy. He started working part-time at a butcher store at 16 and was later hired as a regular staff member. After ten years of working in a face-to-face sales-style butcher store, he started his career in the restaurant business. Following working at Wagyu Yakiniku Kojiro, the predecessor of his current restaurant, he became the manager of Naizou Yakiniku Senmon Kimoyakiya. He continues to convey the appeal of offal meat to many people daily.
小林 政彦Masahiko Kobayashi
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Kamakura Sukiyaki Shabu Shabu Restaurant Sasho
鎌倉すき焼きしゃぶしゃぶレストラン Sasho
- Kamakura/Zushi, Kanagawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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横井 良介Ryosuke Yokoi
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Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.
He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.
横井 良介Ryosuke Yokoi
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Ginza Mitsuyoshi Restaurant
銀座 光よし
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Unagi (eel) / Kushiyaki (grilled skewers)
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井川 光由Mitsuyoshi Igawa
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With his father's encouragement, Mr. Igawa decided to become a chef when he was a high school student.
He was born in 1984 in Tokyo. With his father's encouragement, he decided to become a chef as a high school student. He went to a culinary school and became a chef after graduation. After studying Kyoto cuisine at Kyokaiseki Minokichi for eight years, he left the company and entered a different business field. Four years later, he returned to the culinary industry to help at a friend's Kushiage restaurant, Choeat. In 2022, he became independent and opened Ginza Mitsuyoshi. Every day, he serves excellent dishes based on delicate Kyoto cuisine.
井川 光由Mitsuyoshi Igawa
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Hokkoriya
ほっこり家
- Yakuin, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine
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梅野Umeno
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Switching from Japanese cuisine to Teppanyaki, Mr. Umeno has a delicate technique that brings out the charm of the ingredients in a simple way.
He was born in 1981 in Fukuoka. At first, he started his career as a Japanese chef. After 8 years of experience as a chef at a Japanese restaurant in Tokyo, he changed to Teppanyaki. Following studying in Fukuoka, he opened Hokkoriya.
梅野Umeno
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Kaisen Ryori Hama no Ie
海鮮料理浜の家
- Onna-son, Okinawa
- Japanese,Japanese / General / Local Japanese Cuisine / Sashimi (raw fish)/Seafood
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長浜 厚史Atsushi Nagahama
The Chef's Recommendations -
He began his career as a chef by helping out at home
Born in Okinawa on November 15th, 1972, he has been helping out in Hama no Ie, the restaurant that his parents established, since he was a child. He decided to become a chef because he always wanted to make the food with which he was most familiar with. While working in the restaurant, he developed a solid foundation in cooking. He is particularly skilled at cooking all kinds of fish dish. He is a known authority on ikezukuri (preparing sashimi made from live seafood).
長浜 厚史Atsushi Nagahama
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Hitori Shabu Shabu Nanadaime Matsugoro
ひとりしゃぶしゃぶ七代目松五郎
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.
While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.
百瀬 和輝Kazuki Momose
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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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Sushi Senzu Kitashinchi Souhonten
鮨仙酢 北新地 総本店
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Drammatico
Drammatico
- Ogikubo, Tokyo
- Italian,Italian/French / Italian
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重岡 中也Chuya Shigeoka
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Steadily achieving his dreams through unshakeable conviction and efforts.
Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.
重岡 中也Chuya Shigeoka
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SYCAMORE CAFE TERRACE
SYCAMORE CAFE TERRACE シカモアカフェテラス
- Isesaki/Kiryu, Gunma
- Cafe,Cafe/Sweets / Others / Coffee / Black Tea
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新井 翔也 Shoya Arai
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From Japanese, Western, and Chinese cuisine to sweets, Mr. Arai makes people smile with delicious taste.
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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Sandaime Wakihiko Shouten Shin-Fukushima Main Branch
三代目 脇彦商店 新福島本店
- Fukushima/Noda, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)
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松本 龍彦Tatsuhiko Matsumoto
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If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.
Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.
松本 龍彦Tatsuhiko Matsumoto
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Kyoto Stand Kiyokiyo Kiyamachi Main Branch
京都スタンドきよきよ木屋町本店
- Kiyamachi/Pontocho, Kyoto
- Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake
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山本 由矢Yuya Yamamoto
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His efforts and fate have led Mr. Yamamoto to build a career as a chef.
Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.
山本 由矢Yuya Yamamoto
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