181 - 200 of 416 chefs
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ISAGO (Hotel ISAGO Kobe)
いさご（ほてるISAGO神戸）
- Shin-Kobe/Kitano, Hyogo
- Kaiseki (course menu),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal)
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川向 和美Kazumi Kawamukai
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Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.
He was born on June 22, 1959, in Kada, Wakayama Prefecture. To master the art of Japanese cuisine, he trained at some of Japan's finest ryotei (Japanese-style restaurants) and ryokan (Japanese-style inns). After studying the essence of Japanese cuisine and honing his skills at "Villa Jyusouya" in Shigisan, Nara, "Kyoto Cuisine Hamatoku" in Kyoto, "Kappo Nakano" in Osaka, "Ogawaya" in Gero Onsen, and "Tenryukaku" at Ryozenji in Nara, he joined ISAGO. With a wealth of experience and solid skills, he expresses the tradition and delicacy of Japanese cuisine in each dish. He continues to face Japanese cuisine with deep knowledge and passion.
川向 和美Kazumi Kawamukai
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Nikusho Gyuko Shinsaibashi Branch
肉匠 牛虎 心斎橋店
- Minamisemba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小川 智大Tomohiro Ogawa
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Seeing Mr. Ogawa's experienced coworkers made him realize the joys of customer service.
He was born in 1984 in Nara. When Mr. Ogawa worked part-time at the Japanese BBQ restaurant Urae-tei, he was inspired by senior employees and learned the joys of customer service. This experience led him to become a chef who discovered the joys of cooking in addition to customer service. He then trained and refined his skills at another Japanese BBQ restaurant. He currently works at the Shinsaibashi branch of Nikusho Gyuko. He talked about the importance of customer service, which values thoughtful care.
小川 智大Tomohiro Ogawa
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Yakiniku Sin
Yakiniku 真
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine
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Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch
雌牛専門店 板前焼肉一牛 なんば東心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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Pontocho Kyoshikian
先斗町 京四季庵
- Kiyamachi/Pontocho, Kyoto
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak
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Gion Kitagawa Hanbee
祇園 北川半兵衞
- Gion, Kyoto
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea
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山形 陽Yo Yamagata
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Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.
After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.
山形 陽Yo Yamagata
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Kushinobo Kyoto Station Branch
串の坊 京都駅店
- Kyoto Station, Kyoto
- Japanese,Japanese / Kushiage (deep-fried skewers)
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木本 龍治Ryuji Kimoto
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Simple in appearance but requires creativity and meticulous preparation.
Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.
木本 龍治Ryuji Kimoto
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Naniwa Yakiniku Nikutareya
浪花焼肉 肉タレ屋
- Tennoji/Abenobashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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今井 祐貴Yuuki Imai
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Mr. Imai always has a desire to improve and approaches his daily work with a sincere attitude.
He was born in 1987 in Osaka. As a child, he wanted to become an itamae (Sushi chef), but through a part-time job in high school, he was exposed to meat dishes and became fascinated by the attraction of meat. Later, he gained experience at an izakaya (Japanese-style bar) and a Yakiniku restaurant and deepened his understanding of food. Through a connection with the owner, he joined Naniwa Yakiniku Nikutareya. Utilizing his years of experience and the skills he has cultivated, he is now also responsible for the management of the restaurant as manager.
今井 祐貴Yuuki Imai
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Japanese cuisine Saga SUN MEMBERS Kyoto Saga
日本料理嵯峨 サンメンバーズ京都嵯峨
- Sagano/Uzumasa, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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竹内 千秋Chiaki Takeuchi
The Chef's Recommendations -
Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.
He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.
竹内 千秋Chiaki Takeuchi
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La Cuisine Enju
Ｌａ Ｃｕｉｓｉｎｅ 槐
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak / French
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山田 章裕Akihiro Yamada
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Trained in Kyoto, France, and Shima.
Mr. Yamada joined Miyako Hotel in 1988. In 1993, he moved to France, where he studied in three- and two-star restaurants for about two years. After returning to Japan, he became the chef of the restaurant Grand View and the contemporary French restaurant Espoir in 2002. In 2009, he became the owner-chef of the restaurant Grand View. In 2016, he was appointed head chef at Shima Kanko Hotel's The Club; in 2019, he became head chef and head of the food and beverage department. In 2020, he opened La Cuisine Enju.
山田 章裕Akihiro Yamada
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Tofu-ya
とうふや
- Ise, Mie
- Japanese,Japanese / General / Tofu Dishes
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千原 昌也Masaya Chihara
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His signature crafted tofu cuisine comes backed by years of Japanese culinary training.
He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.
千原 昌也Masaya Chihara
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Kawaume
川うめ
- Toba/Shima, Mie
- Japanese,Japanese / General / Unagi (eel)
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山路 太一Taichi Yamaji
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He converted his inn into a restaurant specializing in unagi (eel) to carry on his hometown’s tradition of unagi cuisine.
He was born in 1959 and raised in Mie Prefecture. After he graduated from college, he took a job at Hotel Taiike, which used to be in Toba, since he was going to eventually take over his parents' traditional Japanese inn that they were running at the time. During his time working at the hotel, he worked in the kitchen as well as the front desk, so he built experience with customer service in addition to cooking. After three years, he came back home to handle reception, cooking, and management at Kawaume. When his father passed away in 2008, he took over Kawaume as the 4th generation inheritor, and converted it from an inn into a restaurant specializing in unagi cuisine. Nowadays, he works hard to preserve the local traditions of unagi cuisine and has worked up a reputation for his original donburi (rice bowl) recipe.
山路 太一Taichi Yamaji
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Kappa Ramen Honpo Izumisano Branch
河童ラーメン本舗 泉佐野店
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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伊藤 純Jun Ito
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Fell in love with KAPPA HONPO president and started a career in ramen (noodles).
Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.
伊藤 純Jun Ito
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Kobe Koushiya
神戸仔牛屋
- Okamoto/Motoyama, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
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イリタIrita
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Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.
He was born in 1975 in Osaka. When he was around 24, he started his culinary training after working at a yakiniku restaurant. Since then, he has honed his skills in yakiniku exclusively for more than 20 years. As the manager of Kobe Koushiya, which serves only quality meat, including Kobe beef, he cuts each slice by hand with great care and thought. Respecting the delicacy of the meat, which changes in taste depending on the thickness and the way it is cut, he uses a special cutting method to serve the meat. He is committed to serving delicious meat in its best condition.
イリタIrita
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Butashabu Seiromushi Butasho Nambatei
豚しゃぶ せいろ蒸し 豚匠 なんば邸
- Amerikamura, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)
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梁 征哉Seiya Ryo
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Mr. Ryo was introduced to the culinary world by his friend.
He was born in December 1994 in Osaka.
梁 征哉Seiya Ryo
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J.S. BURGERS CAFE Lalaport EXPOCITY Branch
J.S. BURGERS CAFEららぽーとEXPOCITY店
- Suita/Settsu, Osaka
- Hamburger,Western / Parfait / Sandwich / Hamburger
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平野 巡Jun Hirano
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On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.
He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.
平野 巡Jun Hirano
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Niku Kappo Futago THE JUNEI HOTEL KYOTO
肉割烹ふたごTHE JUNEI HOTEL KYOTO
- Shichijo/Tambaguchi, Kyoto
- Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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稲田 慎也Shinya Inada
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Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.
He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.
稲田 慎也Shinya Inada
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Namba Teppanyaki Sublime
難波 鉄板焼き Sublime
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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Japanese Restaurant Hana-Goyomi
日本料理「花暦」
- Namba, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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花田 浩之Hiroyuki Hanada
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Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.
He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.
花田 浩之Hiroyuki Hanada
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Shotaro
笑太郎
- Yodoyabashi, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Soba (noodles)
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寺脇 拓Hiraku Terawaki
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Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.
He was born in 1981 in Toyonaka, Osaka. He started his training as a chef at a sushi restaurant when he was 17. After working at a sushi restaurant for 9 years, he worked at a soba restaurant for 7 years. After years of gaining experience, he became independent at 34. In 2011, he opened Rakutaro as the owner. In December 2021, the restaurant was relocated, and he began a new restaurant, Shotaro. He personally selects seafood and other ingredients at the market, purchasing high-quality ingredients and always striving to provide guests with the most delicious meals.
寺脇 拓Hiraku Terawaki
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