161 - 180 of 1799 chefs
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Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
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中田 大輔Daisuke Nakada
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Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
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Kyo-ryori Otabicho Tagoto
京料理 御旅町田ごと
- Shijokawaramachi/Teramachi, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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吉永 倫英Norihide Yoshinaga
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Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.
He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.
吉永 倫英Norihide Yoshinaga
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Seiryu Unagi Tsukishima Todai Akamon-mae Branch
清流うなぎ月島 東大赤門前店
- Hongo, Tokyo
- Unagi (eel),Japanese
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宝田 祐一Yuichi Takarada
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Bringing eel dishes closer to customers regardless of their generation or gender.
Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.
宝田 祐一Yuichi Takarada
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Tagoto Kouetsuho Keio Department Store Branch
田ごと 光悦舗 京王百貨店新宿店
- Shinjuku West Exit/Tochomae, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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幣原 幸秀Yukihide Shidehara
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Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.
He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.
幣原 幸秀Yukihide Shidehara
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Mahoroba Teppan Shinsaibashi
mahoroba 鉄板 心斎橋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French
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和田 征二 Seiji Wada
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Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.
He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.
和田 征二 Seiji Wada
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Shin-Okubo Kankoku Yokocho Hongdaepocha
新大久保韓国横丁 ホンデポチャ
- Okubo, Tokyo
- Korean,Other Asian / Korean / Makgeolli
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ソンスキSonsuki
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Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.
She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.
ソンスキSonsuki
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EL TORITO Nishikasai Branch
エルトリート 西葛西店
- Nishi-Kasai/Kasai, Tokyo
- Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / International/Fusion
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ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez
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The chef received training at restaurants in Mexico and has come to Japan.
Mr. Villalobos Rodriguez was born in Mexico and started his career at the restaurant his family ran in Mexico. He gained cooking experience in Mexico and came to EL TORITO to "introduce the taste of his home country to Japan."
ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez
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Nikomi Humburg Kobe Kippo
煮込ハンバーグ 神戸吉豊
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Steak
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久保 収Osamu Kubo
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Promoting the allure of Japan's proud Wagyu and Kobe beef culture.
Mr. Kubo, born in 1977 in Wakayama, is a chef at Kobe Kippo. Kobe Beef, a renowned brand of Wagyu, attracts attention from food enthusiasts both domestically and internationally. He is sharing the allure of this proud Japanese culinary culture from the Kobe Sannomiya area.
久保 収Osamu Kubo
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Menyasakaba Morimori Enoshima branch
麺屋酒場 盛盛 江ノ島店
- Enoshima/Kugenuma, Kanagawa
- Ramen,Ramen (noodles) / Nagoya Cochin (chicken) / Yum Cha/Dim Sum / Miso Ramen (miso sauce ramen)
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櫻井 輝Hikaru Sakurai
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Serving delicious food using attractive ingredients found through travels throughout Japan.
Mr. Sakurai was born in 1990 in Tokyo. He started his career in the food and beverage industry because he loves eating, especially delicious food, in a lively and lively atmosphere with many people. He gained extensive experience in Japanese cuisine, Chinese, and izakaya(Japanese pub), mainly in Tokyo. In 2021, he became the manager of Menyasakaba Morimori. While traveling around Japan, such as Hokkaido and Iwate, he is looking for attractive ingredients and learning deeply about the food in each region. He applies this experience to develop the restaurant's menu, offering fascinating dishes daily.
櫻井 輝Hikaru Sakurai
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neo earth cafe - Roots - Ishigakijima
neo earth cafe - Roots - 石垣島
- Miyako Island/Ishigaki Island, Okinawa
- Cafe,Cafe/Sweets / Western Sosaku (creative cuisine) / Others / Coffee
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田中 絢子Junko Tanaka
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An owner who continues to propose earth-friendly and people-friendly lifestyles.
An owner who continues to propose earth-friendly and people-friendly lifestyles. She started her career as an apparel brand owner. Moving to Ishigakijima Island made her rethink her "way of life = how to have a life" through what food should be like. After starting to handle household goods and food products, she was inspired by encounters with island farmers and opened a store specializing in smoothies in 2014. In 2024, it was renovated as a vegan cafe. Her menu is designed with the theme of "allergy-free, gluten-free, everyone can eat it whether they are vegan or not."
田中 絢子Junko Tanaka
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Shimbashi Ren / SAKE STAND R
新ばし煉 / SAKE STAND R
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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金内 健一Kenichi Kanauchi
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Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.
In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.
金内 健一Kenichi Kanauchi
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Nishiazabu Serendipity
西麻布Serendipity
- Nishi-Azabu, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
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廣瀬 剛Go Hirose
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As a bartender, Mr. Hirose makes the drink that the guest wants.
He began his career in the hotel industry, working as a hotelier at a prestigious hotel. With a passion for the service industry and an interest in making drinks, he became a bartender, and over the next ten years, he developed his expertise. He is currently in charge of Nishiazabu Serendipity, which opened in December 2021.
廣瀬 剛Go Hirose
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Kimukatsu Ebisu Branch
キムカツ恵比寿店
- Ebisu, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)
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泉 慎介Shinsuke Izumi
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Mr. Izumi wants to continue creating dishes that make everyone smile.
He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.
泉 慎介Shinsuke Izumi
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Shabu Shabu Kumeya
しゃぶしゃぶ久米家
- Matsuyama/Kume/Wakasa, Okinawa
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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新城 宗朋Munetomo Shinjo
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Mr. Shinjo was attracted to a cooking career that could bring people happiness.
From a love of eating delicious food and an interest in cuisine, he aspired to work in the food and beverage industry. Currently, he holds the position of Representative Director at several restaurants in Okinawa, including Kumeya. He provides delicious dishes in each of these restaurants featuring carefully selected meats, delighting many people.
新城 宗朋Munetomo Shinjo
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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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Sumiyaki Hitsumabushi Unagi Munagi
炭焼ひつまぶし鰻 むなぎ（武奈伎）
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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三浦 星一Seiichi Miura
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Love, passion, and commitment to eel
With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.
三浦 星一Seiichi Miura
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Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch
鰻 炭焼 ひつまぶし 美濃金 神田本店
- Akihabara, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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清水 仁詞Hitoshi Shimizu
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Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.
Mr. Shimizu was born in 1981 in Aichi. He aimed to become a chef because he was moved by the joy of cooking, the smiles on people's faces, and the voices of people saying, "Delicious!". Starting with an innovative cuisine restaurant, he also studied hard at French and Japanese restaurants. After that, he joined his current company. After working at the Charcoal grilled Unagi Minokin Kakamigahara branch, he became the restaurant head at Unagi Charcoal-grilled Hitsumabushi Minokin.
清水 仁詞Hitoshi Shimizu
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Kuroge Wagyu Dining YO-U
黒毛和牛ダイニング 様 （YO−U）
- Osakananko (Osaka South Port), Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)
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黒崎 次郎Jiro Kurosaki
The Chef's Recommendations -
From learning the ropes of the trade to realizing his dream of running his own restaurant...
Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.
黒崎 次郎Jiro Kurosaki
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Niku to Kaisen Grill Pastan Tenmonkan Branch
肉と海鮮グリル パスタン 天文館店
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood
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徳田 康介Kosuke Tokuda
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Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.
He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.
徳田 康介Kosuke Tokuda
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Steak AOHIGE
ステーキ青ひげ
- Hondori/Tatemachi, Hiroshima
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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谷 太輔Daisuke Tani
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Learned the know-how of restaurant management while working in a company and started an independent business.
Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."
谷 太輔Daisuke Tani
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