1081 - 1100 of 1837 chefs
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Kazumiya
かず味家
- Okachimachi, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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川内谷 一美Kazumi Kawauchiya
The Chef's Recommendations -
After hard training days, he was fully prepared to be independent.
He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.
川内谷 一美Kazumi Kawauchiya
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FIFTY-FIVE TOKYO Ebisu Branch
FIFTY-FIVE TOKYO 恵比寿店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)
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川島 貴彦Takahiko Kawashima
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Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!
He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.
川島 貴彦Takahiko Kawashima
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Sushi Fukushima
寿司福島
- Fukushima/Noda, Osaka
- Sushi,Japanese / General / Sushi / Sake
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山? 誠生Seiki Yamasaki
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His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.
He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.
山? 誠生Seiki Yamasaki
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Sushi Kondo
鮨こん藤
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
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近藤 元貴Motoki Kondo
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Mr. Kondo wants to provide the four seasons and sophistication through his sushi and the excitement that spreads beyond that.
He was born in 1995 in Tokyo. He has pursued his passion for cooking since childhood. After graduating from culinary school, he refined his skills at the renowned Kyoto restaurant Kyoryori Kinobu for five years to master traditional Japanese cuisine. As a further challenge, he worked at Sushi Yuu in Roppongi, honing his Edo-mae style and techniques. There, he was captivated by the possibilities of sushi and named his own restaurant Sushi Kondo, which opened in January 2024. His creative and delicate cuisine, a fusion of Kyoto cuisine and Edo-mae sushi, has impressed visitors.
近藤 元貴Motoki Kondo
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Gion Shirakawa Ramen
祇園白川ラーメン
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)
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石浦 達也Tatsuya Ishiura
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The goal is to make the ramen restaurant loved by many people in the region and beyond.
Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.
石浦 達也Tatsuya Ishiura
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Sushi Hanayoshi
鮨 花吉
- Niseko/Kutchan/Rusutsu, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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吉岡 亮平Ryohei Yoshioka
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A skillful chef who offers exquisite seafood from Hokkaido.
Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.
吉岡 亮平Ryohei Yoshioka
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Taishabu to Nihonshu Satsuki
鯛しゃぶと日本酒 皐月
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake
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木下 智揮Tomoki Kinoshita
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Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.
He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at Satsuki. In a calm atmosphere, he treats visitors with exquisite sea bream sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.
木下 智揮Tomoki Kinoshita
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Yakiniku Fuji
焼肉富士
- Oshiage, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山本 賢Ken Yamamoto
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Mr. Yamamoto combines trendy style with the image of the Yakiniku restaurant run by his grandmother.
He was born in 1987 in Tokyo. His grandmother ran a Yakiniku restaurant, and his father ran an Okonomiyaki restaurant. As a result, cooking has been familiar to him since he was young. He aspired to be a chef, and trained at his father's restaurant after graduating from school. He then worked at a Yakiniku restaurant in Ginza to hone his skills. Although he served as executive chef, his desire to open his own restaurant grew more substantial, and he invited his colleague, Mr. Takagi, to join him in becoming independent. In December 2024, Yakiniku Fuji opened. "I want people to enjoy really delicious Yakiniku," he says.
山本 賢Ken Yamamoto
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Japanese Cuisine RAKUSEIAN
日本料理 楽精庵
- Atami, Shizuoka
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake
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神山 亮Ryo Kamiyama
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Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.
Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.
神山 亮Ryo Kamiyama
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Sushi Nakao
鮨なか尾
- Shimokitazawa, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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中尾 康高 Yasutaka Nakao
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Mr. Nakao makes sushi using his own unique philosophy and style.
He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.
中尾 康高 Yasutaka Nakao
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KYOTO STAR BAR
KYOTO STAR BAR
- Kiyamachi/Pontocho, Kyoto
- Bar/Cocktails,Bars (pubs) / Cocktail
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松田 高雅Takamasa Matsuda
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Realized that "eating delicious food" is crucial.
Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.
松田 高雅Takamasa Matsuda
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Tempura Miyashiro
天婦羅 みやしろ
- Nakameguro, Tokyo
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)
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宮代 直亮Naoaki Miyashiro
The Chef's Recommendations -
Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.
Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura.
宮代 直亮Naoaki Miyashiro
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Kobe Beef Teppan Steak Sayaka
神戸牛鉄板ステーキ沙耶香
- Shijokawaramachi/Teramachi, Kyoto
- Steak,Yakiniku/Steak / Steak
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Kappa Ramen Honpo America Mura Branch
河童ラーメン本舗 米国村店
- Amerikamura, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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上田 忠義Tadayoshi Ueda
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Fan and Repeater Chef of Kappa Ramen (noodle)
Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.
上田 忠義Tadayoshi Ueda
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RUBY JACK'S Steakhouse & Bar
RUBY JACK’S Steakhouse＆Bar
- Akasaka, Tokyo
- Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak
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マシュー クラブMatthew Crabbe
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A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.
Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.
マシュー クラブMatthew Crabbe
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ESPICE
ESPICE
- Sannomiya, Hyogo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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江見 常幸Tsuneyuki Emi
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A chef who preserves long-standing traditions while offering the joy of new culinary experiences.
Mr. Tsuneyuki Emi was born in 1981 in Kobe, Hyogo. After training at a famous restaurant in Kobe, he moved to France. He studied at Michelin 3-star Auberge du Vieux Puits in the Languedoc region of southern France and Michelin 3-star Arpège in Paris. Upon returning to Japan, he served at a gastro bar, KNOT, which was awarded the Michelin Bib Gourmand three years in a row, and became chef at ESPICE in 2016. With a deep love and respect for his hometown of Kobe, he continues to lead Kobe's French culinary scene.
江見 常幸Tsuneyuki Emi
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Kioicho Hassan
紀尾井町 八山
- Nagatacho, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)
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比留川 元章Motoaki Hirukawa
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Impressed by people enjoying his cooking, Mr. Hirukawa entered the culinary world.
He was born in 1961 in Kanagawa. Since childhood, he has loved to cook. When he served food to his friends and family, he was so happy to see them enjoy it that he decided to work at a Japanese restaurant to cook authentic Japanese cuisine. He trained in Japanese cuisine at such restaurants as Yokohama Kadoya Main Branch, Nagoya Seryna, Tsuruyoshi, Takahama, Ginza Kansai Kappo Amano, Kamakura Ayatei, and Kissyo Yokohama Branch. Currently, he is the head chef at Kioicho Hassan.
比留川 元章Motoaki Hirukawa
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RRR Kobe Beef & Wine Otemachi
RRR Kobebeef&Wine otemachi
- Otemachi, Tokyo
- French,Italian/French / French / Steak / Wine
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大和田 龍之介Ryunosuke Owada
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Mr. Owada is creating new landscapes in Roppongi's French cuisine with charming dishes that blend the classic and modern.
Mr. Owada was born in 1988 in Chiba Prefecture. Growing up watching his father, who was a French chef, he aimed to walk the same path. After graduating high school, he went to France, where he became accustomed to the food and culture of that country. He then studied under the chef Mr. Koji Watanabe at the famous Tokyo restaurant L'ecrin Ginza. After working in several restaurants, such as Quintessence in Kitashinagawa, Marche de Jyuban in Azabu-Juban, Le Bistro, and 336ebisu in Ebisu, he currently works at RRR Kobe Beef & Wine Otemachi.
大和田 龍之介Ryunosuke Owada
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Oku-Akasaka Sushi Tanji
奥赤坂 鮨 淡師
- Akasaka, Tokyo
- Sushi,Japanese / General / Sushi / Japanese Tea
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?田 達央Tatsuo Takada
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Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.
He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of. In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."
?田 達央Tatsuo Takada
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Katsura Hanare
かつら はなれ
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood
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井上 桂Kei Inoue
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Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.
She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.
井上 桂Kei Inoue
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