241 - 260 of 1735 chefs
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Kai Sya
膾炙
- Hirao/Kiyokawa, Fukuoka
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine
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伊藤 保将Yasumasa Ito
The Chef's Recommendations -
After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.
He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.
伊藤 保将Yasumasa Ito
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Kuromon Kuragin
黒門 蔵銀
- Nipponbashi, Osaka
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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越田 千枝子Chieko Koshida
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Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.
She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.
越田 千枝子Chieko Koshida
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ROLLER COAST MinatoMirai Branch
ROLLER COAST みなとみらい店
- Kannai/Bashamichi, Kanagawa
- Dining Bar,Dining bar / Steak / Sandwich / Hamburger
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大仲 亮介Ryosuke Onaka
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Miscellaneous goods, cars, food... A chef who loves American culture and insists on handmade.
Mr. Ryosuke Onaka was born in 1980 in Yokohama, Kanagawa. He gained experience working at American diners and Hawaiian cafes in Tokyo. In 2009, he opened ROLLER COAST near Nakagawa Station on Yokohama Municipal Subway. The popular restaurant expanded with a second location, MinatoMirai, in Marine & Walk in September 2019. Focused on capturing the charm of a classic American diner, he is dedicated to creating a cozy and welcoming atmosphere.
大仲 亮介Ryosuke Onaka
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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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LOW-NON-BAR #RTS
LOW-NON-BAR #RTS
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits
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宮澤 英治Eiji Miyazawa
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Providing a BAR where both drinkers and non-drinkers can enjoy a fascinating cocktail.
Mr. Miyazawa was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.
宮澤 英治Eiji Miyazawa
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Sushi Renma
鮨練磨
- Matsuyama/Kume/Wakasa, Okinawa
- Sushi,Japanese / General / Sushi
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宇江城 喜尊Yoshitaka Ueshiro
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To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.
Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.
宇江城 喜尊Yoshitaka Ueshiro
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Yakiniku Kanda Seinikuten
焼肉 神田精肉店
- Kanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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大澤 一也Kazuya Ozawa
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Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku."
He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.
大澤 一也Kazuya Ozawa
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Agu-buta Shabu & Okinawa ryori Asatoya
アグー豚しゃぶ&沖縄料理 安里家
- Asato/ Sakaemachi Market, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Okinawa Cuisine
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大濱 太彰Hiroaki Ohama
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Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.
He wanted to work in a job where he could interact with people, so he entered the world of food and beverage. As he worked in restaurants, he became more and more interested in serving customers as well as in making food. Wanting to cook delicious food himself, he began learning about cooking enthusiastically. At Asatoya, he shows his natural cheerfulness and adds energy to the restaurant.
大濱 太彰Hiroaki Ohama
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KINOE
KINOE
- Ebisu, Tokyo
- Italian,Italian/French / French / Italian / Wine
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夏目 治樹Haruki Natsume
The Chef's Recommendations -
Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.
He was born in Tokyo. In elementary school, he went to a teppanyaki restaurant with his family and was impressed by how cool and delicious the food was, which inspired him to pursue a career as a chef. After graduating from culinary school, he joined the Hilton Hotel and gained experience in various kitchens. He later worked at an Italian restaurant before becoming the chef at Tim's NY in Ebisu. Subsequently, he spent 15 years as the head chef at Ricos Kitchen, transforming it into a popular dining spot. In 2015, he opened KINOE, where he serves as the owner-chef.
夏目 治樹Haruki Natsume
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YAKINIKU Maru Kitashinchi
焼肉マル 北新地店
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Gyutan (beef tongue)
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佐々木 雅之Masayuki Sasaki
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Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.
He was born in 1973 in Nara. After working as a sales representative, he changed his job in 2017aiming to own his own restaurant someday. He made a fresh start at Yakiniku Maru Shinsaibashi branch. Later, he was transferred to the Kitashinchi branch and took on the manager role. Among the many restaurants, he chose Yakiniku restaurant because he had an image of Yakiniku as a feast in his mind. He strives to provide pleasant service to delight his guests.
佐々木 雅之Masayuki Sasaki
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SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO
SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO
- Susukino, Hokkaido
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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堀野 衣真里Imari Horino
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A bartender who proposes a blissful moment on the night of Sapporo.
Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.
堀野 衣真里Imari Horino
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Tagoto Main Branch
田ごと 本店
- 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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Oden Wajimafugu Nodoguro AMIYA
おでん 輪島ふぐ のどぐろ AMIYA
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake
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石田 寛Yutaka Ishida
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Wants many customers to know about gourmet food in Kanazawa.
Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.
石田 寛Yutaka Ishida
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Sushi Aounabara
鮨 青海原
- Kamihonmachi, Osaka
- Sushi,Japanese / General / Sushi / Japanese Beef Steak
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松田 俊昭Toshiaki Matsuda
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"Food makes people happy." To be a chef who can give dreams to guests.
Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Sushi Aounabara.
松田 俊昭Toshiaki Matsuda
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Syokudoen Soemon-cho Main Branch
食道園 宗右衛門町本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, 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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Steak House Nakama
STEAK HOUSE NAKAMA
- Onna-son, Okinawa
- Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak
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菱田 和寛Kazuhiro Hishita
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Nothing motivates him more than the kind words of a customer
Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.
菱田 和寛Kazuhiro Hishita
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Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
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北井 幸雄Yukio Kitai
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To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
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Yakitori TAKE
丈 -Yakitori TAKE-
- Shimbashi/Shiodome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken
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加藤丈法Takenori Kato
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Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.
Mr. Kato gained experience and skills at renowned Japanese restaurants such as Nadaman Co., Ltd., THE RITZ-CARLTON TOKYO Hinokizaka, and Park Hotel Tokyo Hanasansho. As the owner of Ginza Yakitori Tsukiya, he attracted many guests from Japan and abroad with his fusion of yakitori and Japanese cuisine that brings out the best in the ingredients. In October 2024, he opened Yakitori TAKE to provide guests worldwide with a more fulfilling and happy experience through yakitori and to spread the value of yakitori, a traditional Japanese culture, throughout the world.
加藤丈法Takenori Kato
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Yakitori Bancho Sapporo Tunagu-Yokocho Branch
やきとり番長 札幌つなぐ横丁店
- Sapporo Station, Hokkaido
- Yakitori/Kushiyaki (grilled skewers),Japanese
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名畑 いるかIruka Nahata
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Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!
Mr. Nahata was born in 1998 in Sapporo, Hokkaido. After graduating high school, he attended Campbellsville University in Kentucky, United States. He then transferred to the College of Central Florida and graduated. He worked as a manager at Kotoya Japanese restaurant in California for a year after graduation. Still, he came back to Japan due to the pandemic of COVID-19. He has worked as a general manager of Yakitori Bancho and Tebasaki Bancho for Bancho for 2 years.
名畑 いるかIruka Nahata
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Matsusakagyu WHAT'S Kyoto Muromachi Branch
松阪牛 WHAT’S 京都室町店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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石原 彰大Akihiro Ishihara
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Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.
Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.
石原 彰大Akihiro Ishihara
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