221 - 240 of 1628 chefs
-
Nomikuidokoro Anzu
飲み食い処 あんず
- Kanda, Tokyo
- Beer Gardens/Halls,Taverns / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
-
![]()
工藤 光Hikaru Kudo
-
Mr. Kudo sets his goal to provide "attentive customer service." He takes on the challenge of making a highly satisfying restaurant.
Mr. Kudo was born in 1994 in Aomori prefecture. He began working in restaurants in his late teens. In Kantou area, he has experienced many types and genres of restaurants such as Izakaya(Japanese pub), Italian restaurant, and westernfood restaurant. Now, he works as a restaurant manager at Nomikuidokoro Anzu. He sets his goal to provide attentive customer service, and he tries his best to make a highly satisfying restaurant every day.
工藤 光Hikaru Kudo
-
-
Yakiniku RIKIO
焼肉RIKIO
- Yomitan/Chatan, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
-
![]()
田澤 大悟Daigo Tazawa
-
Mr. Tazawa is a cooking maestro and an experienced professional.
He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.
田澤 大悟Daigo Tazawa
-
-
Maruya Honten Chubu Centrair International Airport Branch
まるや本店 中部国際空港店
- Tokoname/Chita, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood
-
![]()
坂本 恵利Eri Sakamoto
-
Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
-
-
Craft Burger & Grill Jiro
Craft Burger＆Grill Jiro
- Ueno, Tokyo
- Hamburger,Western / General / American / Beer
-
![]()
高山 光弘Mitsuhiro Takayama
-
Mr. Takayama inherited the "genes of chefs" and followed the path of a professional.
He was born in 1976 in Tokyo to parents who run an izakaya (Japanese-style pub). From an early age, he aimed to be a chef and, after graduating from high school, entered a culinary school. Following graduation, he studied Western cuisine at hotels and wedding halls and continued training. Then, gaining experience in a variety of restaurants, he took over his parents' restaurant in 2010. He wanted to create a pet-friendly restaurant, so he researched hamburgers independently and opened Craft Burger & Grill Jiro in December 2019.
高山 光弘Mitsuhiro Takayama
-
-
Private Room Yakiniku GemBeef Namba Shinsaibashi Main Branch
完全個室焼肉 GemBeef 難波心斎橋本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
-
-
-
-
Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
根上 和義Kazuyoshi Negami
-
Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
-
-
Sushi Restaurant SAIKA
寿し処 彩華
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
-
![]()
永山 亮Ryo Nagayama
-
Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.
Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.
永山 亮Ryo Nagayama
-
-
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)
-
![]()
櫻井 輝Hikaru Sakurai
-
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
-
-
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
-
-
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
-
-
Konabe no Oden KEI
小鍋のおでん佳
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Oden,Japanese / Oden / Japanese Sosaku (creative cuisine) / Sake
-
![]()
藤本 佳奈美Kanami Fujimoto
-
Making a place for adults living busy daily lives to take a moment to relax and unwind.
Ms. Fujimoto was born in 1997 in Hyogo. After a long career in the beauty industry, she ventured into the food industry with no experience by a turn of fate. In December 2022, she opened KEI, a restaurant that serves oden in small earthenware pots so that customers can enjoy her original oden, which she takes pride in making from the dashi broth, always hot. As a place where adults who spend their daily lives in a hurry can relax and unwind, she aims to create an at-home atmosphere that welcomes everything from a quick drink for one person to a date or a dinner party.
藤本 佳奈美Kanami Fujimoto
-
-
TENKU YAKINIKU Restaurant SEIYUZAN
天空焼肉 星遊山
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Horumon (offal meat)
-
![]()
辻内 雄一郎Yuichiro Tsujiuchi
-
Inspired by grandfather to choose the path of cooking. A skilled chef with a thorough knowledge of beef.
Chef Tsujiuchi was born in 1966 in Aichi Prefecture and raised in Tokyo. He was inspired to become a chef by his grandfather who worked as a chef in the Shikoku area. After graduating from Tsuji Culinary Institute, he at first aimed to work in traditional Japanese cuisine, but after receiving a job offer from the yakiniku (Japanese BBQ) restaurant where he worked part time, he changed his focus to training in yakiniku cooking. After gaining experience working in various yakiniku restaurants, he has been active at Seiyusan since its opening in 2003. He works each day in the kitchen as head chef, applying his passion to drawing the ultimate flavor from carefully-selected cuts of beef.
辻内 雄一郎Yuichiro Tsujiuchi
-
-
Kitashinchi Yakiniku Satsuma Roppongi Branch
北新地焼肉さつま 六本木店
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
山田 智朗Tomoaki Yamada
-
Mr. Yamada is committed to creating a new type of restaurant and spreading the appeal of yakiniku (grilled meat).
He was born in 1987 in Tokyo. He fell in love with the taste of "Kitashinchi Yakiniku Satsuma," which he ate in Osaka and trained at the same restaurant. He was appointed the store manager at the newly opened "Kitashinchi Yakiniku Satsuma Roppongi branch" on February 23, 2023. He tries to create a new restaurant-style and welcomes guests with warm hospitality every day.
山田 智朗Tomoaki Yamada
-
-
The New World
ザ・ニューワールド
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General
-
![]()
鳥羽 周作Shusaku Toba
The Chef's Recommendations -
The owner-chef of The New World.
Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.
鳥羽 周作Shusaku Toba
-
-
Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef
ぶりあん ヒレ肉専門店 黒毛和牛炭火焼き
- Kokusai dori, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
-
![]()
具志堅 勇太Yuta Gushiken
-
Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.
Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.
具志堅 勇太Yuta Gushiken
-
-
Teppan Yakiniku Steak Mikinao
鉄板焼肉ステーキ樹直
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
大塚 直樹Naoki Otsuka
-
Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.
He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.
大塚 直樹Naoki Otsuka
-
-
Kamakura Fujiya
かまくら藤家
- Kamakura/Zushi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
-
![]()
小池 一晃Kazuaki Koike
-
The motto is to serve customers high-quality meats at an affordable price
Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."
小池 一晃Kazuaki Koike
-
-
Gratin Cafe
グラタンカフェ
- Iwade/Kinokawa/Hashimoto, Wakayama
- General,Western / General / Western Homemade Meal / Western Sosaku (creative cuisine)
-
![]()
有馬 卓Taku Arima
-
Joy was the starting point. Mr. Arima is the "creator" who manages Grattan Cafe.
He was born in 1969 in Hiroshima. As a young boy, a salmon meuniere he made in class inspired him to start cooking. He learned the joy of being a cook when he served the dish to adults who had heard of its reputation. In his youth, he worked as a food coordinator. While proposing dishes to numerous restaurants, he suggested "focusing on gratin" to one restaurant, which received a response beyond his thought. The response he received at that time became the starting point of Gratin Cafe.
有馬 卓Taku Arima
-
-
Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
-
![]()
青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
-
-
Honkaku Yakiniku Motsunabe Nikuemon
本格焼肉もつ鍋肉衛門
- Nishi-Kasai/Kasai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
-
![]()
安 成達Ahn Seondal
-
Because the meat is so delicious, Mr. Ahn wants to share it with many people.
He was born in 1978 in Fukuoka. Started his career as a chef at a popular Korean restaurant, Tamura, in his hometown, Fukuoka. He then moved to Tokyo and opened a restaurant in Ginza at 27. Since then, as the owner of Nikuemon in Ginza, he has entertained many people for 20 years. He is currently the manager of the Kasai branch, leaving the operations of the Ginza branch to his successor. To share delicious meat with many people, he tries to create a yakiniku restaurant that can be enjoyed by all ages and cultures while paying close attention to the quality of the food and the space.
安 成達Ahn Seondal
-
