521 - 540 of 1794 chefs
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Ginza Namiki Hyotan
銀座並木 瓢箪 hyotan
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese
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El Torito Ikebukuro Nishiguchi
エルトリート 池袋西口店
- Ikebukuro West Exit, Tokyo
- Mexican/Central American,Global/International / American / Mexican/Central American / Imported Beer
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ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
The Chef's Recommendations -
Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.
Mr. Rodriguez was born in Mexico in 1993. He started his career at his family restaurant in Mexico. Having gained experience in the kitchen there, he decided to take on the challenge of bringing his native flavors to Japan by joining the kitchen staff at El Torito.
ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
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Au Bord d'Eau Fukuoka
オ・ボルドー・フクオカ
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / General / French / Pasta
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川野 誠児Seiji Kawano
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A skilled chef with a passion for learning who constantly challenges himself.
Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.
川野 誠児Seiji Kawano
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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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ESqUISSE
ESqUISSE
- Ginza, Tokyo
- French,Italian/French / French
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リオネル・ベカLionel Beccat
The Chef's Recommendations -
Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.
He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.
リオネル・ベカLionel Beccat
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Shabuzen Shibuya Branch
しゃぶ禅 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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福嶋 優太Yuta Fukushima
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Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.
Mr. Fukushima was born in 1990. Upon graduating from college, he entered the culinary world. In 2013, he joined Diamond Dining Co., Ltd. Then, he was assigned to a creative Japanese restaurant, where he continued to hone his skills for the next 6 years. Afterwards, he started working for Shabuzen Co., Ltd. and obtained his chef's license and fugu (pufferfish) preparation certificate. He currently works at the Shabuzen Shibuya Branch, where he trains more daily.
福嶋 優太Yuta Fukushima
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Sumibi Yakiniku Hibinotei Nakamozu Branch
炭火焼肉ひびの亭 中百舌鳥店
- Sakai, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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岸本 英則Hidenori Kishimoto
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Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.
He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.
岸本 英則Hidenori Kishimoto
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SH’UN Wine & Dine
ワイン＆ダイン「シュン」
- Namba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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森田 浩史Hirofumi Morita
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Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.
He was born in 1993 in Osaka. When he was a student, he was captivated by the sight of a chef working across the counter of a Kappo restaurant, and his dream from then on was to become a chef. He began his career in 2013 at Swissotel Nankai Osaka SH'UN Wine & Dine. After training at Steak Kappo Tsune-zune, he gained further experience by returning to his current workplace, SH'UN Wine & Dine, and since November 2024, he has displayed his skills as the restaurant's head chef.
森田 浩史Hirofumi Morita
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Baniku to Kaki no Sousaku Bal motto.
馬肉と牡蠣の創作バル motto.
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster
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高田 将規Masanori Takada
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Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.
He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.
高田 将規Masanori Takada
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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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Ryuzushi
龍寿し
- Yuzawa/Okutadami, Niigata
- Sushi,Japanese / Sushi
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佐藤 正幸Masayuki Sato
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Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.
He was born in 1969 in Niigata. He is the second generation of Ryuzushi, which has lasted for more than 50 years in Minami-uonuma. After graduating high school, he moved to Tokyo and trained there, then in Nagaoka City, Niigata Prefecture. He took over the restaurant at 28 and built a fish purchase route that does not pass through the market, aiming to provide "the world's most cost-effective sushi." On the occasion of the restaurant renovation in July 2021, it became a counter sushi restaurant. His sushi, which uses wild vegetables and local produce of Minami-uonuma, attracts the attention of food connoisseurs from all over the country.
佐藤 正幸Masayuki Sato
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Kobe Koushiya
神戸仔牛屋
- Okamoto/Motoyama, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
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イリタIrita
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Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.
He was born in 1975 in Osaka. When he was around 24, he started his culinary training after working at a yakiniku restaurant. Since then, he has honed his skills in yakiniku exclusively for more than 20 years. As the manager of Kobe Koushiya, which serves only quality meat, including Kobe beef, he cuts each slice by hand with great care and thought. Respecting the delicacy of the meat, which changes in taste depending on the thickness and the way it is cut, he uses a special cutting method to serve the meat. He is committed to serving delicious meat in its best condition.
イリタIrita
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APA HOTEL [Kanazawa Ekimae] Arcen Ciel
アパホテル〈金沢駅前〉アルカンシェール
- Kanazawa Station, Ishikawa
- Italian,Italian/French / General / French / Italian
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松木 知生Tomoo Matsuki
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He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.
He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.
松木 知生Tomoo Matsuki
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Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
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日髙 良実Yoshimi Hidaka
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A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
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Yakiniku Gyugujo Bettei
焼肉 牛宮城 別邸
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli
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Yakumo Hashimoto
八雲はし元
- Nishi-Azabu, Tokyo
- Japanese,Japanese
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橋元 健Ken Hashimoto
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A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.
Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food.
橋元 健Ken Hashimoto
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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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Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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Teppan Dining SEEKS
鉄板Dining SEEKS
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Western Teppanyaki (iron griddle grilling)
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坂野 稔Minoru Sakano
The Chef's Recommendations -
Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.
He was born in 1981 in Toyama. Influenced by the dishes his father cooked for him as a child, he naturally learned to cook because he began to cook for himself. Since working part-time in restaurants as a student, he has been pursuing a career in the food and beverage industry. Experienced working in a hotel kitchen and as a head chef at a kappo restaurant. Attracted by teppanyaki, which can be cheated, he opened his current restaurant.
坂野 稔Minoru Sakano
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Waketokuyama
分とく山
- Hiroo, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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阿南 優貴Yuki Anan
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Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.
Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.
阿南 優貴Yuki Anan
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