341 - 360 of 1800 chefs
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Charcoal-grilled Eel Doikatsuman Kinkakuji Branch
炭焼鰻 土井活鰻 金閣寺店
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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金谷 竜大Tatsuhiro Kanatani
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[Doikatsuman] Chef's skill and spirit learned at the main branch.
Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.
金谷 竜大Tatsuhiro Kanatani
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THE PARTY
THE PARTY
- Kita-Shinchi, Osaka
- Oyster Bar,Dining bar / Oyster / General / Seafood
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岸本 清吾Seigo Kishimoto
The Chef's Recommendations -
Mr. Kishimoto experienced the joy and pleasure of making people smile with his own cooking.
He was born in 1957 in Hyogo. His love of meat since childhood led him to develop an interest in the culinary world. After graduating from university, he ran a cattle ranch in Hokkaido and learned the basics. After that, he went to the United States for two years and further expanded his knowledge of meat. Experienced in a variety of culinary genres, mainly Western cuisine, he can cover a wide range of genres.
岸本 清吾Seigo Kishimoto
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Ginza Wagyu Lab
銀座和牛ラボ
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Steak
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角田 博史Hiroshi Kakuta
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Mr. Kakuta is one of the chefs who contributed to the global branding of Japanese food.
He is one of the key figures who contributed to the global branding of Japanese cuisine under the tutelage of the Iron Chef, Mr. Komei Nakamura. After working at Nadaman for nearly 30 years, he became the head chef. Since then, he has continued to support many prestigious hotels as head chef. He is currently working as the executive chief chef of Ginza Wagyu Lab.
角田 博史Hiroshi Kakuta
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BALInese Restaurant BUNGA LOTUS
バリニーズレストランBunga Lotus
- Himeji, Hyogo
- Halal,Global/International / Indonesian/South East Asian / Fruit / Others
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I WAYAN BAWAI WAYAN BAWA
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Enjoy the taste of Bali's top hotels in Japan.
Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].
I WAYAN BAWAI WAYAN BAWA
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Sotoroku
十十六 (そとろく)
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)
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荒川 正敏Masatoshi Arakawa
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Grown up with appreciating the fact his service and dishes please his guests
Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].
荒川 正敏Masatoshi Arakawa
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Shokudoen Kita Shinchi Branch
食道園 北新地店
- Kita-Shinchi, 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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Tsumuguito
つむぐいと
- Nishi-Azabu, Tokyo
- Japanese,Japanese / Fugu (blowfish) / Wine / Kaiseki (traditional multi-course meal)
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濱根 健太郎Kentaro Hamane
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Exploring Japan's finest fish delicacies, Mr. Hamane fascinates diners with blissful courses of pufferfish & blackthroat seaperch.
He was born in 1974 in Chiba. The Head chef of Tsumuguito. He studied at a kappo restaurant for many years and obtained a fugu chef's license. After gaining further experience at a Japanese restaurant in a foreign hotel in Tokyo, he worked as a chef at a restaurant combining Japanese and Western cuisine. While working as a private chef for celebrities in appreciation of his skills, he had the opportunity to learn the taste of the long-established pufferfish restaurant Yamadaya and explore blackthroat seaperch cuisine. He assumed his current position in August 2024, when the restaurant opened. He offers the finest in high-end seafood delicacies with honesty and integrity in his work.
濱根 健太郎Kentaro Hamane
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Kitashinchi Sushi Senkoudo
北新地 鮨 千功堂
- Kita-Shinchi, Osaka
- Sushi,Japanese / General / Sushi / Sake
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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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Bifteck Kawamura Premium Kitashinchi restaurant
ビフテキのカワムラPremium北新地店
- Kita-Shinchi, Osaka
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)
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荒井 拓也 Takuya Arai
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With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.
He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].
荒井 拓也 Takuya Arai
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Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA
旨い土鍋ご飯と天麩羅 浪速の台所ふじた
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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藤田 充紀Mitsunori Fujita
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Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.
He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.
藤田 充紀Mitsunori Fujita
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Washoku Teppan Ginza Sakutsuki
和食鉄板 銀座 朔月
- Ginza, Tokyo
- Japanese,Japanese
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大網 幸治Koji Ooami
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After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.
He was born in 1968 in Chiba. Since his parents were both working, he often cooked for himself and became interested in cooking naturally. After graduating high school, he worked in his family's transportation business. Still, he decided it was not for him and jumped into the culinary world, which he had been interested in since he was a student. After graduating from Tsuji Culinary Institute, he worked at a kappo (Japanese) restaurant in Akasaka, a Japanese-style restaurant in Kawasaki, a restaurant in Narita, and a hotel in Hakozaki before becoming the head chef at Manyoutei in Daikanyama at the age of 36. Five years later, he was appointed as the head chef of Sakutsuki, starting from the restaurant's establishment and continuing to the present.
大網 幸治Koji Ooami
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Teppanyaki Kobe
鉄板焼 神戸
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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平瀬 和豊Kazutoyo Hirase
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Admired the appearance of chefs and entered the world of cooking.
Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.
平瀬 和豊Kazutoyo Hirase
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Shinjuku Kotegaeshi
新宿こてがえし
- Shinjuku-Sanchome, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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THE TACORICE HOUSE
THE TACORICE HOUSE
- Kokusai dori, Okinawa
- Cafe,Cafe/Sweets / Mexican/Central American / Beer / Awamori
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藍原 裕太Yuta Aihara
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Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."
He was born in 1983 in Tokyo. Started his career at age 20 at an okonomiyaki restaurant in Tokyo. Although he had a gap during his career, he returned to the food and beverage industry before turning 40. Upon the opening in January 2023, he joined THE TACORICE HOUSE.
藍原 裕太Yuta Aihara
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Shunsai to Osake Anbai
旬菜とお酒 あんばい
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)
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池田 雅之Masayuki Ikeda
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Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.
He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.
池田 雅之Masayuki Ikeda
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Imajin
今甚
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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飯田 純一Junichi Iida
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Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.
He was born in 1982 in Ibaraki. Impressed by fried rice and dumplings, he developed a passion for Chinese food. His desire to recreate these delicacies with his hands led him to pursue a career as a chef. After graduating from culinary school, he trained for 7 years at the ramen restaurant Menya Musashi. Then, he worked at KINTAN, a Yakiniku restaurant, for 7 years to deepen his diverse skills and experience. In July 2022, he joined Imajin. He has grown to be a central restaurant member with his solid skills.
飯田 純一Junichi Iida
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Beef Cutlet Restaurant Kou Shu Ya
牛かつ専門店 甲州家
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Tonkatsu (fried pork cutlet),Japanese / General / Tonkatsu (fried pork cutlet) / Japanese Beef Steak
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和智 まみMami Wachi
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Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.
Ms. Wachi is the manager of Kou Shu Ya. As the area is a popular tourist destination for many guests from overseas, the restaurant responds to a wide range of guests by introducing multiple languages to the menu list while respecting the Japanese style, such as Japanese-style costumes. She warmly welcomes the many guests visiting the foot of Mt. Fuji, beyond the barriers of language and culture.
和智 まみMami Wachi
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Kappo Uzuki
割烹 うづき
- Ebisu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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阿部 誠司朗Seijiro Abe
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Mr. Abe serves dishes, devoting all his skills as a chef.
He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.
阿部 誠司朗Seijiro Abe
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Kyoufu Ippin Ryouri Kiyomizu
京風一品料理きよみず
- Okaido/Gintengai, Ehime
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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森脇 巧Takumi Moriwaki
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Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.
He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.
森脇 巧Takumi Moriwaki
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Kuroge Wagyu Yakiniku Shiro ka Kuro
黒毛和牛焼肉 白か黒
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Beer
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兒玉 宇則Hironori Kodama
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Mr. Kodama is a chef filled with a deep love for wagyu who brings out the best in meat with skill and passion.
He was born in 1984 in Hokkaido. At the age of 30, he reevaluated his life and decided to pursue a career as a chef, driven by the desire to show his child a father to be proud of. His journey began with the fond memories of enjoying wagyu sukiyaki with his grandfather. With a deep love for meat, he is dedicated to sharing the deliciousness of wagyu with as many people as possible, refining his skills every day. His sincere approach to ingredients and the passion he pours into every dish resonate with many. He is committed to offering dishes that fully bring out the allure of wagyu, pushing forward each day.
兒玉 宇則Hironori Kodama
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