321 - 340 of 1837 chefs
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8TH SEA OYSTER Bar Shibuya Hikarie
8TH SEA OYSTER Bar 渋谷ヒカリエ
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine
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三中西 歩Ayumu Sannakanishi
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Invite you to a new world of food created by the curious mind.
Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.
三中西 歩Ayumu Sannakanishi
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BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch
ビーフキッチンスタンド アパホテル歌舞伎町タワー店
- Shinjuku East Exit/Kabukicho, Tokyo
- Bar,Italian/French / General / Steak / Shoyu Ramen (soy sauce ramen)
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Wasanbon Ginza Branch
和三盆 銀座店
- Ginza, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐藤 宗雄Muneo Sato
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Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.
He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.
佐藤 宗雄Muneo Sato
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SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO
SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO
- Susukino, Hokkaido
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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堀野 衣真里Imari Horino
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A bartender who proposes a blissful moment on the night of Sapporo.
Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.
堀野 衣真里Imari Horino
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Okonomiyaki Teppanyaki Enmusubi
お好み焼き 鉄板焼き 縁むすび
- Shimbashi/Shiodome, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Wine
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長谷川 義洋Yoshihiro Hasegawa
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Proposing suitable food and space for the important encountering of guests.
Mr. Hasegawa was born in 1982 in Tokyo. He worked at a restaurant in Tokyo at 18 and started his career as a chef. Experience the core genre of high-quality ingredients such as teppanyaki dishes and sushi. He deepened his knowledge as a chef in various areas such as Setagaya, Shibuya, and Ikebukuro. Currently, he works as an owner and chef at Enmusubi, a restaurant often used for business entertainment and special occasions. He offers food and space suitable for guests' important "En (encountering)."
長谷川 義洋Yoshihiro Hasegawa
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WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch
和牛焼肉 百名山 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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井上 卓志Takuji Inoue
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Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.
Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.
井上 卓志Takuji Inoue
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Okonomiyaki Columbus Ishikawacho ekimae Branch
お好み焼ころんぶす石川町駅前店
- Yokohama Chinatown/Ishikawacho, Kanagawa
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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金森 余翰Yohan Kanamori
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Mr. Kanamori takes care to make his essential restaurant important to many people as well.
He was born in 1993 in Kanagawa. Initially trained as a French chef, he switched to teppanyaki after five years. He served as the head chef at a teppanyaki restaurant in Kannai. Since 2023, he has been working at Okonomiyaki Columbus. It is one of Mr. Kanamori's favorites from his school days. He strives to improve the menu, space, and customer service every day to make the restaurant as important to him as it is to so many others.
金森 余翰Yohan Kanamori
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Shabu Shabu Kyu Nishiazabu Main Branch
完全個室 しゃぶしゃぶ九 西麻布本店
- Nishi-Azabu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster
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富樫陸也Rikuya Togashi
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Creating dishes inspired by the ingredients to be enjoyed by all five senses.
Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.
富樫陸也Rikuya Togashi
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Yakiniku Kanda Seinikuten
焼肉 神田精肉店
- Kanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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大澤 一也Kazuya Ozawa
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Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku."
He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.
大澤 一也Kazuya Ozawa
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Go-En Kyoto Sanjo Shinmachi
Go-En 京都三条新町
- Nijo Castle, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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石原 慎Susumu Ishihara
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Offering smiles and satisfaction is what drives Mr. Ishihara to keep improving himself.
His love of cooking led him naturally to choose a culinary career. As a chef, he takes pleasure in serving delicious food to many people every day. He strives to maximize the appeal of yakiniku while paying close attention to every detail, from the selection of meat to the degree of grilling and sauce.
石原 慎Susumu Ishihara
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Yakiniku Motoyama Main Branch
焼肉もとやま 本店
- Okachimachi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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渡部 一彦Kazuhiko Watanabe
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Enjoy carefully selected Kobe beef.
Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.
渡部 一彦Kazuhiko Watanabe
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Syokudoen Soemon-cho Main Branch
食道園 宗右衛門町本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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Gyujutsu Kuroobi
牛術黒帯
- Okachimachi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Steak
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橋場 耕平Kohei Hashiba
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Mr. Hashiba aims to create a comfortable restaurant full of smiles and vitality.
Mr. Hashiba has demonstrated his skills as the manager of Gyujutsu Kuroobi, which reopened in March 2024. His welcoming attitude with a smile has led to the acquisition of many repeat customers. He values communication with staff and guests and comes up with ideas for menus and services on a daily basis. With his commitment to Japanese Wagyu beef and fresh horumon (offal meat), he has been trying to convey the appeal of these ingredients through trial and error.
橋場 耕平Kohei Hashiba
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Sushi Senzu Osaka Station
鮨仙酢 本店 大阪駅前
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood
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竹地 輝昌Terumasa Takechi
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Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Izakaya Asahi
居酒屋あさひ
- Nagaokakyo, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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古本 真也Shinya Furumoto
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Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.
Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.
古本 真也Shinya Furumoto
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Hakata Mata
博多 又
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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松永 啓介Keisuke Matsunaga
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Providing dishes that are carefully prepared with ingredients and presentation to offer more impressions than expected.
Mr. Matsunaga was born in Kumamoto in 2000. Working as a chef since his teenage to gain lots of experience. He has been focusing on Japanese cuisine, mainly seafood, and brushing up his skills as a chef in various restaurants in the Hakata area. Currently working as a head chef in Hakata Mata. He dedicates himself to delivering a dining experience that exceeds the expectations of the customers, paying special attention to the presentation as well as the ingredients for the dishes.
松永 啓介Keisuke Matsunaga
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India Nepal Restaurant Everest Cafe
インド・ネパール料理 エベレスト カフェ
- Shijo Karasuma/Karasuma Oike, Kyoto
- Indian,Other Asian / Curry / Indian / Nepalese
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SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR
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Brings joy and excitement to people through cooking.
Driven by a passion for cooking, Mr. Bahadur decided to pursue a career as a chef. He realizes the joy of eating and its importance and finds the greatest pleasure in serving each dish with that thought behind it. Currently, he works at Everest Cafe, where he offers his heartfelt cuisine to the visitors.
SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR
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cafe&bar YOKACHORO
cafe&bar YOKACHORO
- Tanba/Kinosaki, Hyogo
- Dining Bar,Dining bar / General / Cake / Wine
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角田 大和Yamato Tsunoda
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Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.
He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.
角田 大和Yamato Tsunoda
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Yoryutei
楊柳亭
- Saga, Saga
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)
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菱岡 範之Noriyuki Hishioka
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Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.
He was born in 1963 in Saga. At 18, he entered the world of Japanese cuisine and continued to train. Having honed his skills for a long time at Saga's long-established ryotei restaurant, Yoryutei, established in 1882, he took charge of its kitchen at 40. Under the concept of " respectfully producing the life milestones of the customers," he always earnestly approaches his cuisine with a feeling of gratitude. He continues to attract many people with his taste and heartfelt hospitality by selecting the best seasonal ingredients available in each season: spring, summer, fall, and winter.
菱岡 範之Noriyuki Hishioka
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Sichuan Dentou Hinabe Shokukan Main Branch
四川伝統火鍋 蜀漢 本店
- Sakae, Aichi
- Szechuan,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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