561 - 580 of 1794 chefs
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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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hiroto
hiroto
- Komachi/Jizodori, Hiroshima
- French,Italian/French / French
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廣戸 良幸Yoshiyuki Hiroto
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He apprenticed at the prestigious restaurants in Tokyo and England.
Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.
廣戸 良幸Yoshiyuki Hiroto
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Niku Sakana Sai Murakami
肉 魚 菜 むらかみ
- Susukino, Hokkaido
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
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村上 輝明Teruaki Murakami
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Proposing courses that bring out the individuality of each ingredient for each season.
Mr. Murakami was born in 1973 in Osaka. He has been working as a chef, mainly in the Kansai region. Primarily focusing on French cuisine, he also learned Italian and expanded his possibilities and range as a chef. Currently, Mr. Murakami serves as the restaurant's owner and chef. Based on his experience, he constantly interacts with seasonal ingredients, identifying the ideal cooking techniques for the day's selection, and captivating guests with his Omakase Course.
村上 輝明Teruaki Murakami
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Hakata Motsunabe KASHO
博多もつ鍋嘉祥
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Local Japanese Cuisine / Horumon (offal meat)
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生田 雄一郎Yuichiro Ikuta
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Offering "truly delicious" horumon and motsu by utilizing years of experience.
Mr. Ikuta was born in 1975 in Fukuoka. He has been involved in the sale of hormones and motsu for 30 years. As the culmination of his career, he opened Hakata Motsunabe KASHO. With years of experience in judging horumon and motsu, he provides excellent selections that he confidently recommends as "truly delicious."
生田 雄一郎Yuichiro Ikuta
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Yakiniku House Daishogun Kanazawa Branch
焼肉ハウス大将軍 金沢店
- Korinbo/Katamachi, Ishikawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Sake
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金本 雄一Yuichi Kanemoto
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With the knowledge of meat acquired at a renowned restaurant, Mr. Kanemoto challenges the possibilities of meat and rice in the Noto region.
He was born in 1987 in Osaka. Began his apprenticeship at the popular yakiniku restaurant Manryo in Osaka at the age of 18. Over 15 years, he established his knowledge and expertise in meat. After leaving Manryo, he spent two years at Gyugujo in Tokyo. Currently, he is serving as the head chef at Yakiniku House Daishogun Kanazawa Branch.
金本 雄一Yuichi Kanemoto
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Kawaei
川栄
- Akabane, Tokyo
- Japanese,Japanese / Unagi (eel)
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石井 勇介Yusuke Ishii
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This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.
He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.
石井 勇介Yusuke Ishii
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Kurotan Yakiniku Aoki
黒タン焼肉 青木
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)
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青木 翼Tsubasa Aoki
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With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.
He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.
青木 翼Tsubasa Aoki
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Chinese Restaurant RAIKA shi kun shi so
中国料理 礼華 四君子草
- Hibiya/Yurakucho, Tokyo
- Shanghai,Chinese / General / Szechuan / Shanghai
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木村 旭Akira Kimura
The Chef's Recommendations -
Mr. Akira Kimura enchants his guests with Nouvelle Chinois cuisine and natural vegetarian courses.
Mr. Akira Kimura, the master chef of RAIKA shi kun shi so, was born in Tokyo in 1977. Fascinated by a Chinese chef on a TV cooking show, he decided to become a professional chef. He honed his skills at the restaurant Tsukushiro and Tokyo Dome Hotel in Tokyo, then joined RAIKA. After actively working as the master chef at RAIKA Shinjuku-gyoen branch, he took the current position when the hibiya branch opened in the spring of 2018. His Nouvelle Chinois cuisine has earned a solid reputation. Moreover, as a nutritional herbalist, he offers vegetarian courses that bring out the power of plants. His dishes created by his matured skills attract guests from Japan and abroad.
木村 旭Akira Kimura
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Yakiniku Kakura Gion Branch
焼肉かくら 祇園店
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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永原 圭修Keisuke Nagahara
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A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.
Mr. Nagahara was born in 2000 in Saga. After graduating from high school, he studied knowledge and skills at culinary school and obtained a cooking license. He then worked in kitchen operations at various establishments, including izakaya (Japanese pub). Then, he joined 55 Company based in Saga and operates several restaurants, serving Saga beef and other high-quality yakiniku at reasonable prices in the Kyushu area. Since the spring of 2023, he has worked in the kitchen and as a waiter at the Yakiniku Kakura Gion Branch in Hakata-, Fukuoka City. Currently, he is studying yakiniku very hard.
永原 圭修Keisuke Nagahara
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Restaurant ROSE FARM HOUSE
Restaurant ROSE FARM HOUSE
- Tsukuba, Ibaraki
- Creative,Sosaku (creative) / Western Sosaku (creative cuisine) / Soft Ice Cream
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木下 知也Tomoya Kinoshita
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Struggling but enjoying providing space and food that interacts with nature.
Mr. Kinoshita was born in 1988 in Ibaraki. After graduating from culinary school, he worked at a restaurant in Tokyo. Later, while moving from place to place in Japan, he came into contact with foodstuffs unique to the region. In April 2021, he returned to his hometown following the renovation of the facility and became the head chef and manager of Restaurant ROSE FARM HOUSE. He finds it interesting to offer meals that confront nature as a "rose farm" rather than the conventional cuisine and the facility's operation.
木下 知也Tomoya Kinoshita
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Sazanami
漣
- Toba/Shima, Mie
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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林 竜次Ryuji Hayashi
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He made his middle school dream a reality by becoming a head chef at the young age of 32.
He was born in 1973 and raised in Tokyo. His fascination with professional cooking started in middle school and led him to specialize in the culinary arts during his high school years. He went on to spend seven years studying at several traditional Japanese restaurants, which included Takamura in Roppongi, Egawa in Ginza, and Ajisai in Akasaka. Then, because of a connection he made in Mie Prefecture, he moved there at age 25 to start a job at Sazanami. After seven years on the job, he was promoted to a head chef at the age of 32. He makes his way to local fisheries every morning for fresh ingredients and takes advantage of his veteran skills and judgment to deliver the best food that Toba has to offer.
林 竜次Ryuji Hayashi
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Bogamari Cucina Marinara
ボガマリ・クチーナ・マリナーラ
- Sendagaya, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Seafood
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平山 貴之Takayuki Hirayama
The Chef's Recommendations -
Experience and skills presenting various Italian local seafood.
He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.
平山 貴之Takayuki Hirayama
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Japanese Noodle Issunbousi
Japanese Noodle 一寸法師
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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吉村 誠Makoto Yoshimura
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Mr. Yoshimura brings people together with hearty ramen.
He has always had a deep love for ramen and has continued his exploration of ingredients and techniques. With many years of experience, he cares about making each bowl of ramen with care. Paying attention not only to taste but also to presentation, he emphasizes beauty and delicacy. Now, he is at Japanese Noodle Issunbousi, which has the theme of "En-musubi," meaning to connect and nurture a good relationship.
吉村 誠Makoto Yoshimura
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Sumiyakikoubou Suzakumon
炭焼工房 朱雀門
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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吉岡 智也Tomoya Yoshioka
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Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.
He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.
吉岡 智也Tomoya Yoshioka
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Tsukishima Kaisen Monja Koboreya Nibangai
月島海鮮もんじゃ こぼれや 二番街
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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中島 勇樹Yuuki Nakajima
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Mr. Nakajima creates the future of Monjayaki culture with unorthodox ideas.
He was born in 1986 in Tokyo. As a founding member of Koboreya, which has several branches in Tsukishima, he has worked with the company since 2015. At first, he was part of the product planning department, serving dishes to customers in the kitchen while developing new menu items. He never stopped challenging himself and created many original dishes. Currently, as the head chef of Tsukishima Kaisen Monja Koboreya Nibangai, he leads the operation of the lively restaurant.
中島 勇樹Yuuki Nakajima
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Karen Kagoshima Branch
華蓮鹿児島店
- Tenmonkan/Bayside, Kagoshima
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General
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山下 竜吾Ryugo Yamashita
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Mr. Ryugo Tamashita brings delicious ingredients from Kagoshima to his guests' table.
He was born in 1976 in Kagoshima Prefecture. He's always been interested in cooking ever since he was little, and as years went by, his love for food increased. After graduating from high school, he was hired by A-Coop Kagoshima Inc. Then, he decided to become a chef and joined [Shoku no Oasis Zino], which is directly managed by the JA Kagoshima Prefectural Economic Foundation of Agricultural Cooperatives, to polish his skills. In 2017, he moved to [Karen Kagoshima Branch] managed by the same foundation. He is working in the kitchen every day with the sole purpose of bringing to his customers' table all the delicious ingredients from Kagoshima making the most of their flavor.
山下 竜吾Ryugo Yamashita
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Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch
雌牛専門店 板前焼肉一牛 なんば東心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- 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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CARNEYA ANTICA OSTERIA
カルネヤ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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高山 いさ己Isami Takayama
The Chef's Recommendations -
He has been surrounded by meats since he was born!
He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.
高山 いさ己Isami Takayama
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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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CHIKICHIKI Temma Branch
CHIKICHIKI 天満店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
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大倉 祥幸Yoshiyuki Okura
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With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."
He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.
大倉 祥幸Yoshiyuki Okura
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