1281 - 1300 of 1800 chefs
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ROSEMARY'S TOKYO
ROSEMARY’S TOKYO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / General / Italian / Cake
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鈴木 雅人Masato Suzuki
The Chef's Recommendations -
He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.
He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y.
鈴木 雅人Masato Suzuki
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Kako Usui
嘉肴 うす井
- Sannomiya, Hyogo
- Japanese,Japanese / General / Sushi
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臼井 信一Shinichi Usui
The Chef's Recommendations -
A veteran chef of 30 years
Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.
臼井 信一Shinichi Usui
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L'ECAILLER OYSTER BAR
レカイエ オイスターバー
- Hakata Station, Fukuoka
- Oyster Bar,Dining bar / General / Steak / Western Sosaku (creative cuisine)
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長尾 聖Takashi Nagao
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This rich-experienced chef prepares oysters into exquisite dishes
He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.
長尾 聖Takashi Nagao
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Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
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Ryowa Daido
料和 大道
- Shin-Kobe/Kitano, Hyogo
- Kaiseki (course menu),Japanese / General / Sake / Shochu
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大道 慎吾Shingo Daido
The Chef's Recommendations -
With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients
Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.
大道 慎吾Shingo Daido
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Kappo Nakanoya
割烹 仲乃家
- Tochigi City/Oyama/Shimotsuke, Tochigi
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)
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板長 杉山 謙二Master Chef: Kenji Sugiyama
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Always pursuing high-quality Japanese cuisine diligently.
He was born in 1969 in Ibaraki Prefecture. He has 30 year of cooking experience exclusively in the field of Japanese cuisine from a sushi kappo (traditional Japanese cuisine) in Tokyo to a pufferfish specialized restaurant and an eel specialized restaurant. He is persistent in pursuing high-quality Japanese cuisine using primarily fresh local ingredients.
板長 杉山 謙二Master Chef: Kenji Sugiyama
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Soshu Torigin Kamonomiya Branch
相州 鳥ぎん 鴨宮店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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嶌影 幸作Kosaku Shimakage
The Chef's Recommendations -
He became interested in cooking after seeing his mother in the kitchen and soon began making things with her
He enjoyed making things from an early age and was particularly captivated by cooking. He would often cook with his mother for his whole family and it made him happy to see their smiles as they ate. After graduation, he found a job but was unable to forget the joy of cooking and the smiling faces of people eating delicious food, so he entered the restaurant industry. He searched for a place where customers' reactions could be seen and found an izakaya (Japanese bar) with an open kitchen, where he accumulated work experience. When that restaurant closed down, he became a chef at Soshu Torigin Kamonomiya, where he could interact with customers in the same way.
嶌影 幸作Kosaku Shimakage
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Premium Wagyu-no-Mise Mikura-no-Mori
プレミアム和牛の店 味蔵の杜
- Musashi-Kosugi/Motosumiyoshi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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井上 拳一Kenichi Inoue
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Mr. Kenichi Inoue, the master of Japanese beef, keeps evolving his Japanese BBQ restaurant with 60 years of history, while keeping its tradition.
He was born in 1973 in Kanagawa prefecture. The third generation of the yakiniku (Japanese BBQ) restaurant [Mikura-no-Mori] which was established by his grandmother in 1958, and succeeded by his father. He was born and brought up in this restaurant, and naturally entered the same field. While he was still young, he obtained the ability to select good meat, as well as to prepare and cook them. He worked in this restaurant in cooperation with his father, then became the owner in 1999. In 2018, he renovated the restaurant to what it is now. His restaurant is highly received by gourmets, as they serve the highest-grade and perfectly-grilled yakiniku and steak.
井上 拳一Kenichi Inoue
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Teppanyaki Bian Shinagawa-Takanawa
鉄板焼 美安 品川高輪
- Shinagawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine
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加藤 信也Shinya Kato
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Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.
He was born in January 1972 in Tokyo. His love of cooking began as a child, and he used to make hamburger steak with his mother. Having had a part-time job at a family restaurant, he pursued a career in cooking. He has 11 years of experience at the Takanawa Prince Hotel, 3.5 years at a members club in Aoyama, and 1 year at Teppanyaki Kaoru in Nishi-Azabu. Today, he is motivated to improve his skills daily so that more and more customers can enjoy his food.
加藤 信也Shinya Kato
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Himeji Sushi-Ichi
姫路 すし一 （スシイチ）
- Himeji, Hyogo
- Japanese,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Fugu (blowfish)
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久宗 隆一Ryuichi Hisamune
The Chef's Recommendations -
A chef who is passionate about the flavor of ingredients
Chef Hisamune was born in Himeji on January 22nd, 1975. He was born into his current position as a second generation chef at Himeji Sushi-Ichi. He was raised looking over his father's shoulder as he worked. His parents' home was in Yamasakicho, Shiso, a town in Hyogo Prefecture surrounded by mountains and rivers, where he was in close touch with nature. That experience influenced him to strive to use techniques that highlight, rather than mask, the essential flavors of his ingredients. After graduating from university, he learned at restaurants in Kyoto, Kobe, and elsewhere before returning to his family restaurant, where he continues to work diligently to build upon his 20 years of experience to become an even better chef.
久宗 隆一Ryuichi Hisamune
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Fujiwara
ふじ原
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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藤原 光章Mitsuaki Fujiwara
The Chef's Recommendations -
Became interested in the world of cooking through a desire to delight others.
Born in December 1969 in Aichi prefecture, Mr. Fujiwara loved making others happy, and so decided to become a chef to bring joy to people with cooking. After graduating, he trained for 16 years at the Japanese restaurant Sakuichi in Osaka. In 2004, he opened his own store, Fujiwara, and became the owner and chef. In 2016, the restaurant moved to a new location and went through a renewal. He still continues to work diligently so as not to bring shame to Sakuichi, which was where he learned everything and which still is at the core of his cooking.
藤原 光章Mitsuaki Fujiwara
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Teppanyaki Nakano
鉄板焼なか乃
- Nishinakasu/Haruyoshi, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Wine / Sake
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戸次 禎範Yoshinori Bekki
The Chef's Recommendations -
Taking advantage of his experience with Western cuisine, he pays close attention to food arrangement and color
After graduating from college, he began working at a hotel. After that, he acquired experience working in a teppanyaki (griddle-cooked food) restaurant before becoming the head-chef of “Teppanyaki Nakano” in July of 2012.
戸次 禎範Yoshinori Bekki
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Din Tai Fung
鼎泰豊（ディンタイフォン）
- Hakata Station, Fukuoka
- Dim Sum,Chinese / Gyoza (dumplings) / Yum Cha/Dim Sum / Taiwanese
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羽田野 正法Masanori Hatano
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The dim sum chef brings life into each xiaolongbao (Eastern Chinese steamed bun).
He was born in 1984 in Fukuoka prefecture. In his school days, he worked part time at a restaurant and found that it was fun to impress people with food. After entering the cooking field, he has been working at [Din Tai Fung] since 2011. He mastered xiaolongbao (Eastern Chinese steamed bun) through his training at the main branch in Taiwan, then has actively worked as the master chef since 2016. He respects each of the procedures to make xiaolongbao, such as size, shape, and thin dough, to bring them life.
羽田野 正法Masanori Hatano
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Sakedokoro Umaiya
酒処 うまいや
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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杉田 道治Michiharu Sugita
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Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.
Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today.
杉田 道治Michiharu Sugita
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Torisen Ippo
鳥専一保
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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服部 亨Toru Hattori
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After a childhood spent at his mother's food stall, continuing her legacy was a natural choice
Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.
服部 亨Toru Hattori
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Uogashi Maruten Minato
魚河岸丸天 みなと店
- Numazu, Shizuoka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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坪井 徹TSUBOI TORU
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In the pursuit of new cooking while inheriting the founder's knowledge.
He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.
坪井 徹TSUBOI TORU
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French Restaurant Bon Vivant
フランス料理 ボンヴィヴァン
- Ise, Mie
- French,Italian/French / French
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河瀬 毅Takeshi Kawase
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For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown
Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.
河瀬 毅Takeshi Kawase
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Yakitori only Restaurant Sakuraya
焼鳥専門店さくら屋
- Miki/Ono, Hyogo
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
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竹内 浩司TAKEUCHI KOJI
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Our local chef takes pride in seeing not only his restaurant but the people of the area flourish
Born in 1975, a native of Kato city in Hyogo prefecture. A part-time job as a dishwasher gave him his start in the industry, and by the age of 18 he aspired to become a chef. While training up his skills at Japanese and pub cuisine, he also built up experience as a skilled manager and staff supervisor. Although by that point he was able to compete with the best of chefs, he decided to move back to Hyogo and open his own restaurant. As of August 2013 he became our head chef here at Restaurant Sakuraya.
竹内 浩司TAKEUCHI KOJI
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Gyugyu Nishiazabu Main Store
牛牛 西麻布 総本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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竹内 亮 氏Ryo Takeuchi
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Having a connection with yakiniku, the path led to becoming a chef.
He was born in Niigata Prefecture in 1989. He worked in a different area before becoming a chef, but he always enjoyed eating, especially yakiniku. He also worked part-time at a yakiniku restaurant in Aoyama, and after being approached by an old acquaintance, he entered the world of yakiniku.
竹内 亮 氏Ryo Takeuchi
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Shikiha - Kaiseki Yoshihito
志木葉〜懐石よしひと〜
- Yokohama Chinatown/Ishikawacho, Kanagawa
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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渡邊 佳人Yoshihito Watanabe
The Chef's Recommendations -
Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.
He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito].
渡邊 佳人Yoshihito Watanabe
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