901 - 920 of 1794 chefs
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TeppanYaki KOBE Beef Steak EBISU84
TeppanYaki KOBE Beef Steak EBISU84
- Ebisu, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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曽我 竜也Tatsuya Soga
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Mr. Soga celebrates life as a chef every moment so as not to have any regrets.
Mr. Soga was born in 1976 in Kanagawa. Admiring the manager of the restaurant he worked at part-time as a high school student, he aimed to become a chef. After gaining experience, on January 8, 2021, he joined TeppanYaki KOBE Beef Steak EBISU84 as an assistant at the same time the restaurant opened. Currently, he is the backbone of the store and manages it.
曽我 竜也Tatsuya Soga
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Mori no Kenja
森の賢者
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
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鈴木 淳Jun Suzuki
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He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.
He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.
鈴木 淳Jun Suzuki
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Agezuki
あげづき
- Kagurazaka, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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保科 剛Go Hoshina
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Decided to be a chef at the age of 17, still seeking for the ideal taste.
Born in 1972 in Chiba prefecture, he decided to open his own pork cutlet restaurant when he had a pork cutlet in a Japanese cuisine restaurant during the stay in the US as a high school student. After graduation, he had training at several Japanese restaurants to learn culinary fundamentals, and also studied how to cook pork cutlets in his own way. He visited many renowned pork cutlet restaurants to steal their tastes, and spent most of his salary on it. Finally he opened [Agezuki] at the age of 37, he has since been making efforts to realize his ideal pork cutlet.
保科 剛Go Hoshina
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Jukusei Sushi Rita
熟成鮨利他
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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小森 将也Masaya Komori
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Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.
He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.
小森 将也Masaya Komori
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Gendai Saryo Ginza Fugetsudo
現代茶寮 銀座風月堂
- Ginza, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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槙 紫音Sion Maki
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A French chef who cooks earnestly, preserving the old while continuing to evolve.
Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.
槙 紫音Sion Maki
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Sushisho Fukuoka Branch
すし笑 福岡店
- Daimyo, Fukuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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山元 慎Makoto Yamamoto
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Mr. Yamamoto serves sushi with heart and soul with over 20 years of experience, driven by a childhood yearning.
He was born in 1985 in Miyazaki. As a child, he often went to sushi restaurants with his family for birthdays and other occasions, which inspired him to become a sushi chef. After four years of training in Miyazaki and 18 years of training in Tokyo, Ginza, and Roppongi, he took up his current position. He has a strong desire to please his customers based on his childhood memories, and he always tries to provide thoughtful cuisine and hospitality while using his more than 20 years of experience as a sushi chef.
山元 慎Makoto Yamamoto
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Uni Murakami Hakodate Main Branch
うに むらかみ 函館本店
- Hakodate, Hokkaido
- Japanese,Japanese / Sashimi (raw fish)/Seafood
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村上 朋子Tomoko Murakami
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Childhood with sea urchin experience. Followed her mother, she took over the restaurant.
She was born in Hokkaido in 1978. Her grandparents owned a sea urchin factory where she played as a child. Graduated from a technical school, she started working in Sapporo as a physical therapist. At the age of 24, she joined her mother's restaurant [Uni (sea urchin) Murakami Hakodate Main Branch]. 13 years have passed since she took over her mother's restaurant and passion for sea urchin, as a young owner.
村上 朋子Tomoko Murakami
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Restaurant La Veranda APA Hotel & Resort Yokohama Bay Tower
ラ･ベランダ アパホテル横浜ベイタワー
- Kannai/Bashamichi, Kanagawa
- Buffet,Buffet / General / General / Others
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太田 欽午Kingo Ota
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Continually refined techniques and experience realize high-quality cuisine and hospitality.
Mr. Ota was born in 1969 in Tokyo. After working part-time as a student, he pursued a career in the culinary field. He has served in restaurants and banquets at major hotels, as well as as executive chef at an Italian restaurant and as a chef at a cruise restaurant. In 2016, he joined APA Hotel. In 2017, as head chef of APA Hotel Osaka Higobashi Ekimae, he improved the quality of food and efficient cooking operation. In 2023, he was appointed head chef of APA Hotel & Resort Yokohama Bay Tower. He provides high-quality dishes and hospitality to guests from Japan and abroad.
太田 欽午Kingo Ota
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UERUMA SHIMIN SHOKUDO
うるま市民食堂
- Okinawa/Uruma, Okinawa
- General,Western / General / Okinawa Cuisine / General
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西兼盛 大和Nishikanemori Yamato
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Mr. Yamato entered the world of cooking without hesitation because his family also owned an izakaya (Japanese pub).
He was born in 1983 in Okinawa. He had been interested in cooking since he was a child, with his family owning an Izakaya, a Japanese-style pub. He had been helping out at home since he was a student, and after graduation, he entered the world of cooking without hesitation. After training in Kyoto and Shiga, he returned to Okinawa, where he has been working as a chef at [Uruma Shimin Shokudo] since May 2019. He says, "I want people to have a chance to eat delicious food made with the ingredients of Uruma City and deliver it to the producers."
西兼盛 大和Nishikanemori Yamato
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Kurubushi
踝
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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本田 喜世一Kiyokazu Honda
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Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.
He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.
本田 喜世一Kiyokazu Honda
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Ginza Inaba
銀座 稲葉
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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稲葉 正信Masanobu Inaba
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From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.
Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.
稲葉 正信Masanobu Inaba
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Nishiazabu Yakiniku X ~TEN~
西麻布 焼肉X ~TEN~
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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川崎 亮Ryo Kawasaki
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Mr. Kawasaki is a chef who presents the charm of Yakiniku, which continues to evolve.
He was born in 1976 in Hokkaido. Specializing in meat dishes, he has extensively researched meat connoisseurship and cooking methods. His career as a chef began at Brasserie Tablose in Daikanyama, Tokyo. After that, he became the chef of the French restaurant Stellato in Shirokane. He then moved to the French restaurant Stellato in Shirokane, Tokyo. Then, he served as sous chef at Ogasawara Hakushakutei and as chef at both AW Kitchen and BLT STEAK TOKYO. In 2019, he was appointed as chef of Nishiazabu Yakiniku TEN, which further explores the appeal of yakiniku.
川崎 亮Ryo Kawasaki
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arkua
arkua
- Kokubuncho/Ichibancho, Miyagi
- French,Italian/French / French / Wine
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渡邊 政也Masaya Watanabe
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A chef who creates playful dishes while utilizing French techniques.
Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.
渡邊 政也Masaya Watanabe
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Ryoheisushi
量平寿司
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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島田 勝正Katsumasa Shimada
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Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.
Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.
島田 勝正Katsumasa Shimada
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Series the sky
Series the sky
- Oshiage, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum
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金子 優貴Yuki Kaneko
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Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.
He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.
金子 優貴Yuki Kaneko
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Steak&Wine Ishizaki
ステーキ＆ワイン いしざき
- Susukino, Hokkaido
- Teppanyaki,Yakiniku/Steak / Steak / General / Teppanyaki (iron griddle grilling)
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石崎 俊彦Toshihiko Ishizaki
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Enjoy a delicious experience of high-quality Kuroge Wagyu beef.
Mr. Ishizaki was born in 1969, in Sapporo, Hokkaido. In 1970, his grandfather started a butcher shop and associated farm. His parents then opened a sukiyaki (hot pot stew) and shabu-shabu (sliced meat parboiled with vegetables) restaurant, which led him to develop an interest in cooking. He decided to pursue cooking as a career upon graduating from high school, beginning his training in a teppanyaki (ingredients grilled on an iron griddle) restaurant. After honing his skills for over four years, he opened Steak&Wine Ishizaki in 2013. This restaurant delights its guests with its own high-quality Kuroge Wagyu beef dishes, including teppanyaki and roast beef.
石崎 俊彦Toshihiko Ishizaki
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BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / American / General
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef who trained in Canada for ten years thoroughly pursues European cuisine.
Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.
一ノ宮 義孝Yoshitaka Ichinomiya
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La Veranda APA Hotel & Resort Tokyo Bay Makuhari
ラ･ベランダ アパホテル 東京ベイ幕張
- Kaihin-Makuhari, Chiba
- Buffet,Buffet / General / General / Steak
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中辻Nakatsuji
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Offering hospitality with a live atmosphere utilizing extensive experience.
Mr. Nakatsuji was born in 1962 in Chiba. He is an experienced chef who has honed his skills since his mid-twenties. Since July 2006, he has worked at the buffet restaurant "La Veranda" in APA Hotel & Resort Tokyo Bay Makuhari. Currently serving as the sous-chef, he utilizes the skills he has cultivated to offer many visitors a dining experience with a live atmosphere.
中辻Nakatsuji
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quinto
quinto
- Nakameguro, Tokyo
- Innovative/Fusion,Sosaku (creative) / General / General / Wine
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今井 恒三Kozo Imai
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Always with the guest in mind, Mr. Imai seeks out the most innovative and unique dishes.
He was born in 1982 in Kanagawa. He developed a passion for bringing joy to people through cooking. After graduating from culinary school, he began a career as a Japanese cuisine chef. He dedicated himself to Japanese cuisine during his twenties, training under a respected chef. At the age of 30, he switched to Italian cuisine. He took on a new challenge as an opening staff member of an Italian restaurant. Later, he joined his current company. Involved in managing several restaurants, he is currently the chef of quinto.
今井 恒三Kozo Imai
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Teppanyaki Asagi
鉄板焼 浅黄
- Tenjin, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Yakiniku (grilled meat)
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野村 淳Jun Nomura
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Mr. Nomura is a passionate chef who continues to explore so that his guests can say "delicious."
He was born in 1970 in Fukuoka. In high school, a part-time job at a coffee shop sparked his interest in the culinary world, and he entered a culinary school. Later, he entered the current hotel. He has continued honing his Western cuisine skills in restaurants and the wedding hall. While gaining extensive experience, he encountered teppanyaki and was delighted to be able to directly feel the reactions of customers right in front of his eyes. Now, he is pursuing a new style of teppanyaki to take it to the next level. The chef's insatiable challenge will continue in the future.
野村 淳Jun Nomura
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