301 - 320 of 1794 chefs
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Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA
旨い土鍋ご飯と天麩羅 浪速の台所ふじた
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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藤田 充紀Mitsunori Fujita
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Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.
He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.
藤田 充紀Mitsunori Fujita
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Unagi no Naruse Kawagoe Branch
鰻の成瀬 川越店
- Kawagoe, Saitama
- Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Kaiseki (tea-ceremony dishes)
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福岡 穂香Honoka Fukuoka
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With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.
She was born in Saitama and has loved to eat since she was a child. She also had a deep interest in cooking, so she learned to cook while working at the izakaya, where she trained for about two years. Currently, she is working at Unagi no Naruse Kawagoe Branch. Because she has confidence in the eel she serves and wants diners to enjoy its deliciousness to their heart's content, she makes no compromises, from cooking to service. She pays attention to every detail to make the guests feel at home.
福岡 穂香Honoka Fukuoka
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KARAOKE HUNDRED Ikebukuro Nisiguchi Branch
KARAOKE HUNDRED 池袋西口店
- Ikebukuro West Exit, Tokyo
- Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer
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泉岡裕吏Yuuri Izuoka
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Mr. Izuoka came to the store once and felt it was life-changing.
He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.
泉岡裕吏Yuuri Izuoka
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Sotoroku
十十六 (そとろく)
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)
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荒川 正敏Masatoshi Arakawa
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Grown up with appreciating the fact his service and dishes please his guests
Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].
荒川 正敏Masatoshi Arakawa
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Hakodate Seafood Izakaya Uomasa Goryokaku Main branch
函館海鮮居酒屋 魚まさ 五稜郭総本店
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine
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高野 信子Nobuko Takano
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Knowing everything about ingredients, distribution, and management, she has devoted herself to working for the guests!
She was born in 1985 in Hakodate city. After graduating from Hokkaido Automotive Engineering College, she entered the service industry. She worked hard to open [Hakodate Seafood Izakaya Uomasa Susukino branch] in 2011. From 2012, she worked as the manager at [Hakodate Seafood Izakaya Uomasa Mihara branch]. Since 2016, she has been devoting herself to [improving service quality] for the guests at [Hakodate Seafood Izakaya Uomasa Goryokaku Main branch].
高野 信子Nobuko Takano
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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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THE WAGYU BROTHERS
THE WAGYU BROTHERS
- Asakusa, Tokyo
- Hamburger,Western / American / Steak / Hamburger
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菊池 航Wataru Kikuchi
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Maintaining a passion for burgers and a commitment to ingredients and cooking methods.
Mr. Kikuchi was born in 1991 in Tokyo. Being involved in a creative izakaya as an opening staff member when he was 20 years old, he was attracted to the world of cuisine. After that, he worked at an izakaya for four years, where he also took on the role of manager. Then, attracted by American cuisine, especially hamburgers, he worked four years as a manager at a restaurant specializing in hamburgers. In the meantime, he decided to open a burger restaurant in Asakusa with an offer from his brother, and the brothers opened THE WAGYU BROTHERS on November 11, 2024.
菊池 航Wataru Kikuchi
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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)
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野田 健留Takeru Noda
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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
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Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store
酒ト和食ほっこり京都木屋町本店
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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富山 梓Azusa Tomiyama
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Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.
He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.
富山 梓Azusa Tomiyama
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Kappo Uzuki
割烹 うづき
- Ebisu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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阿部 誠司朗Seijiro Abe
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Mr. Abe serves dishes, devoting all his skills as a chef.
He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.
阿部 誠司朗Seijiro Abe
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Chatan Dining Chaaboo
北谷ダイニング ちゃぁぶー
- Yomitan/Chatan, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)
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宮里 航貴Kouki Miyazato
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Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.
Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!
宮里 航貴Kouki Miyazato
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JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
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内野Uchino
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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
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Osakaya Hamanomachi Branch
大阪屋 浜町店
- Nagasaki City, Nagasaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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小松 貴之Takayuki Komatsu
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An expert connoisseur who is behind the sourcing of ingredients for Osakaya.
Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.
小松 貴之Takayuki Komatsu
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Yakiniku Tattontei
焼肉 たっとん亭
- Asakusabashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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川口 一輝Ikki Kawaguchi
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Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.
He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.
川口 一輝Ikki Kawaguchi
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Miyazaki Beef Restaurant NAHA MIYACHIKU
宮崎牛専門店 那覇 みやちく
- Miebashi, Okinawa
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Kaiseki (traditional multi-course meal) / Steak
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加藤 清隆Kiyotaka Kato
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Bringing out the potential of "Miyazaki Beef" from various perspectives.
Mr. Kato was born in 1982 in Osaka. With over a decade of experience as a chef at a renowned French restaurant in Ashiya, Hyogo, he later joined the "Miyachiku Osaka Branch." Currently, in addition to entertaining guests as a teppanyaki chef, he also develops menus featuring "Miyazaki beef." Mr. Kato is an expert in French and teppan cuisine and a sommelier. From various angles, he proposes menus that bring out the full potential of Miyazaki beef.
加藤 清隆Kiyotaka Kato
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Kyoto Style Teppan Hasegawa
京風鉄板 はせ川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine
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肥後 悟 氏Satoru Higo
The Chef's Recommendations -
Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi
Satoru Higo is a chef who started his culinary journey with Western cuisine and later discovered teppanyaki. After working as the manager and head chef at a steakhouse in Kitashinchi, he assumed the position of head chef at Kyoto-style Teppanyaki Hasegawa in Shinsaibashi in February 2022.
肥後 悟 氏Satoru Higo
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Akaushi Dining yoka-yoka Teppan & Grill
あか牛Dining yoka-yoka 鉄板&グリル
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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牛嶋 隆志Takashi Ushijima
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Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.
He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.
牛嶋 隆志Takashi Ushijima
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Sukiyaki Shabu-shabu Isshin
すき焼き しゃぶしゃぶ 一芯
- Sannomiya, Hyogo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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廣瀬 恭也Yasunari Hirose
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Mr. Hirose offers his specialties utilizing his knowledge and skills.
He was born in 1978 in Hyogo Prefecture. Having loved cooking and eating since childhood, he worked part-time in restaurants and gained firsthand experience in the culinary field. After graduating from school, he became a chef and began his training. He honed his skills at izakaya (Japanese-style pubs) and Japanese restaurants and improved his knowledge of ingredients. He is currently working as a chef at Sukiyaki Shabu-shabu Isshin, which opened in March 2025. With the knowledge and skills he has accumulated over the years, he offers exquisite dishes.
廣瀬 恭也Yasunari Hirose
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oh! My Steak
oh！ マイステーキ
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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秦 幸治Koji Hata
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Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.
Mr. Hata was born in 1966 in Fukuoka. He has loved food ever since he was a student. Even though he worked at a communications company, his passion for cooking was very strong. So, diving head-first into a job at a Japanese restaurant in Fukuoka, he trained there for 7 years. After that, he trained at a Japanese restaurant in Tokyo for 4 years, eventually serving as sous chef. After his time as sous chef at a Teppanyaki restaurant in Tokyo and as a head of a Teppanyaki restaurant in Osaka, he opened his own Teppanyaki restaurant, "oh! My Steak" in Osaka. He spends his busy days working as the owner and chef.
秦 幸治Koji Hata
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Birra Ristrante GAJA Eniwa branch
ビラ・リストランテ GAJA 恵庭店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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名畑 優樹Yuki Nahata
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Customer's happiness is his happiness!
Mr. Nahata was born in November 1982 in Hokkaido. He has been involved in the restaurant industry for about 20 years, since he was 18 years old. He has taken over from his predecessor, but he will provide his customers the best space and service with his natural cheerfulness and energy! Please feel free to talk to him when you visit the restaurant! All of the employees look forward to serving you!
名畑 優樹Yuki Nahata
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