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181 - 200 of 1627 chefs

HILLS CLUB

HILLS CLUB

  • Marunouchi, Aichi
  • Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak

武田 茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田 茂雄Shigeo Takeda

Kaisen & Nikusen Steak Maruyama Main Branch

海鮮&肉鮮ステーキ円山本店

  • Maruyama Park, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine

甲斐 啓介Keisuke Kai

Aspired to be a professional chef who could serve hospitable dishes.

Mr. Kai was born in 1974 in Tokyo and raised in Sapporo. Since both parents worked, he often ate alone. Influenced by a cooking show he was watching then, he decided to pursue a career in the culinary field, hoping to learn how to make warm dishes by himself. After graduating from a vocational school, he joined a hotel in Tokyo to start his career in earnest. Later, he moved to an Italian restaurant in Sapporo, and then he encountered teppanyaki at Maruyama Main Branch.

甲斐 啓介Keisuke Kai

Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch

串かつ酒場 ひろかつ 渋谷道玄坂店

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣 卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣 卓也Takuya Omata

Fuuka

風香

  • Nishi 11 Chome/18 Chome, Hokkaido
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Hokkaido Cuisine

竹澤 哲也Tetsuya Takezawa

Mr. Takezawa presents seasonal Japanese cuisine emphasizing "aroma" by carefully selecting seasonal ingredients from Hokkaido.

He was born in 1973 in Hokkaido. The owner of Fuuka. After working part-time at a Yakitori (grilled chicken skewers) restaurant in Sapporo, he was attracted to the enjoyment and depth of the cuisine. Aiming for a professional career, he honed his skills for many years at a Japanese restaurant in Sapporo and established his current restaurant in 2010. Since then, he has been serving authentic seasonal Japanese cuisine where the flavors of Hokkaido ingredients stand out. His motto, "cuisine that respects aroma," is reflected in the restaurant's name. With a reputation for hospitality that shows the sincerity of his personality, he continues to attract an increasing number of guests from both inside and outside of Hokkaido.

竹澤 哲也Tetsuya Takezawa

Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch

焼肉ホルモン上田屋 両国清澄通り店

  • Ryogoku/Kikugawa, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Syunmi Karoku 

旬味 鹿六

  • Hakodate, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

布施 直樹Naoki Fuse

Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.

Mr. Naoki Fuse was born in 1980 in Miyagi. At the age of 20, he started working as a chef. After learning the basics of cooking at Syunmi Karoku, he contributed to Shunka, located in Goryokaku Tower. After gaining many experiences as a chef, he took over Shunmi Karoku. The restaurant has been supported by not only local people but also a lot of guests since it opened in 2013. He has maintained the tastes many people love and a flexible style that can adjust to various scenes.

布施 直樹Naoki Fuse

3-second All-you-can-drink Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch

3秒飲み放題 焼肉酒場 南海本線堺駅本店

  • Sakai, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Horumon (offal meat)

生野 晋二Shinji Ikuno

"Yakiniku is a feast." Mr. Ikuno supports guests to have a good time.

He was born in 1977 in Osaka. While working part-time at restaurants as a student, he became fascinated with the world of chefs. After gaining experience in creative cuisine izakaya and robatayaki izakaya, he joined Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch. With the motto of "thinking from the guest's perspective," he tries to work carefully to meet each person's needs.

生野 晋二Shinji Ikuno

Naniwa Japanese barbecue restaurant, Hakkaku Dai Nagoya building Branch

浪花ろばた八角 大名古屋ビルヂング店 

  • Nagoya Station, Aichi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)

足達 智浩Tomohiro Adachi

Mr. Adachi returned to reataurant Hakkaku where he can back to basics when he worked as a part-timer

He was born in Hyogo prefecture on July 3, 1974. He happened to meet [Naniwa Japanese barbecue Hakkaku] as a part-timer and felt the enjoyment of cooking. He planned to become a cook and thought that he would be an owner one day. After he was trained at many restaurants such as Korean barbecue restaurant, barbecue chicken shop and Japanese restaurant, etc., he met [Hakkaku] again. Valuing the encounter, he will exercise his skills with past memory in Dai Nagoya building.

足達 智浩Tomohiro Adachi

bistro Chic

bistro Chic

  • Kyotogosho/Nishijin, Kyoto
  • French,Italian/French / French / Wine

石橋 賢Ken Ishibashi

The accumulation of life experiences, knowledge, and wisdom gained through ups and downs is the answer that defines who I am.

Mr. Ishibashi was born in 1982 in Shichiku, Kita-ku, Kyoto-shi. After retiring from an IT job, he started his career at Manuel Cozinha Portuguesa, a Portuguese restaurant in Shibuya, Tokyo. He then returned to Kyoto and excelled in French and Italian cuisine at Cafe Independands and Osteria Bastille, among others. As he had always planned to become independent at the age of 35, he constantly considered what he needed at the present moment and gained experience as a chef in various genres of restaurants. After achieving his independence, he opened Bistro Chic in 2018.

石橋 賢Ken Ishibashi

Hakodate Minnano Izakaya Suzuya

函館 みんなの居酒家 すずや

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

伊藤 昭良Akiyoshi Ito

From a shipboard chef to a "wizard of squid". A master chef who delivers the taste of Hakodate.

Mr. Ito was born in 1950 in Hokkaido. He has trained as the ship's exclusive chef for many years and has entertained many passengers. After getting off the ship, he opened his own restaurant, which he had longed for. But due to his deteriorating health, he regrettably had to close it. Now he has regained his health and serving at Suzuya in Hakodate. He is known as the "Ika Sennin (wizard of squid)" and is loved by many repeat customers for how he processes live squid right in front of them.

伊藤 昭良Akiyoshi Ito

Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch

旭川成吉思汗 大黒屋 函館五稜郭店

  • Hakodate, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak

手塚 慎太郎Shintaro Tezuka

Mr. Tezuka has loved Jingisukan ever since he was a child.

The first time Mr. Tezuka went to eat Jingisukan at Daikokuya, he was so impressed! The employees worked hard and were lively, the restaurant atmosphere was energetic, and the fresh lamb was delicious. From that experience, he knew he wanted to work there, so he conveyed his passion for Jingisukan to Daikokuya's owner and joined the company. He currently serves as head of the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch, which opened on October 29, 2021.

手塚 慎太郎Shintaro Tezuka

Cafe Lapis

Cafe Lapis

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Cafe,Cafe/Sweets / General / Cake / Coffee

田村 仁志Hitoshi Tamura

Mr. Tamura creates a fantasy-like space that allows you to immerse yourself in a happy mood.

He worked for a securities company for 33 years. Then, with the determination to create a place that expresses his favorite world, he opened Cafe Lapis on July 23, 2023. The concept is to create a place where guests, from children to adults, can feel happiness. As the owner, he has demonstrated his skills, focusing on creating a space and developing a menu based on the theme of the storybook world.

田村 仁志Hitoshi Tamura

Kaga Namafu Kappo Kagurazaka MAEDA

加賀生麩割烹 神楽坂 前田

  • Kagurazaka, Tokyo
  • Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine / Sake

後藤 尚彦Naohiko Goto

The Chef's Recommendations

Using the skills of more than 30 years of Japanese cuisine, Mr. Goto elevates seasonal ingredients to Kaga cuisine.

After training at renowned restaurants such as Ginza Kachou and Atami Koarashitei, he became the head chef at a Japanese restaurant in Ginza. With over 30 years of experience in Japanese cuisine, he utilizes his skills to elevate seasonal ingredients into exquisite Kaga cuisine.

後藤 尚彦Naohiko Goto

CRAFT BEER FACTORY SHINJUKU ALE

クラフトビール工房 新宿エール

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷 茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷 茶来羅Chakura Fukaya

Yakiniku Kappo Bimi

焼肉割烹 美味

  • Oji/Koryo/Kashiba, Nara
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / General

平居 俊昭Toshiaki Hirai

The Yakiniku (Japanese BBQ) business, which had been by Mr. Nakano's side since childhood, became his calling.

He was born in Tsuruhashi, Osaka, and grew up in Nara. After the war, his grandmother opened a Yakiniku restaurant in Tsuruhashi, saying she wanted to cheer everyone up with meat. Cheer up with meat. That impressed young him. So, he visited the restaurant in Tsuruhashi several times a week from Nara and spent his days with Yakiniku since he was 4-5. Later, he opened his Yakiniku restaurants offering fresh horumon (innards) and meat by purchasing whole heads of A4-A5 ranked Japanese black cattle. One of them, Yakiniku Nanami Kashiba Branch, was listed in "Michelin Guide Nara 2017 Special Edition." Currently, he works in several directly managed restaurants and produces Yakiniku restaurants.

平居 俊昭Toshiaki Hirai

Kobe Beef Daia Kaminarimon-Nishi Branch

神戸牛ダイア 雷門西店

  • Asakusa, Tokyo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

佐々木 康二Koji Sasaki

Mr. Sasaki wants to make customers happy and put smiles on their faces with his delicious food.

He was born in 1975 in Hyogo. Enjoying eating delicious food, he wanted to become a chef who makes delicious dishes himself in the future. He began his training at Japanese restaurants in his hometown. He then left his hometown and gained experience with many cities and cuisines - a sushi restaurant in Tokyo, a Japanese restaurant in Kyoto, and an eel restaurant in Nagoya. In 2008, he became independent. In 2023, he joined the restaurant in May, where his skills were anticipated. He was immediately appointed as head chef. In August 2023, the Kobe Beef Daia Kaminarimon-Nishi Branch opened.

佐々木 康二Koji Sasaki

Osaka Cocktail Library Akashic Records

Osaka Cocktail Library Akashic Records

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others

濵口 貴志Takashi Hamaguchi

Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.

Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.

濵口 貴志Takashi Hamaguchi

Wagyu Kurosawa Main Branch

和牛黒澤 本店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)

兪 昌日Masahi Yu

Running the ideal restaurant with a passion for flavor.

Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.

兪 昌日Masahi Yu

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

清水 仁詞Hitoshi Shimizu

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

Yakiniku Saigyu Shibuya branch

焼肉 最牛 渋谷店

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

夏森 威Takeshi Natsumori

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.

夏森 威Takeshi Natsumori

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