241 - 260 of 1713 chefs
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Anan Akasaka Branch
あん庵 赤坂店
- Akasaka, Tokyo
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Tofu Dishes
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横川 達也Tatsuya Yokokawa
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Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.
Mr. Yokokawa was born in 1992 in Tottori. He has been interested in cooking ever since he was young, and he entertained his family with the food that he made. Because he also enjoyed talking with people, he decided to walk the path of dining in the future. When he was a student, he began working part-time at a restaurant, and after graduation, he entered the dining industry. Currently, he works as the restaurant head at Anan Akasaka Branch. He always shows his smiling face to guests visiting the restaurant and brightens the place with his lively voice.
横川 達也Tatsuya Yokokawa
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Yakiniku Hazangyu
焼肉 八山牛
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)
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夏森 威Takeshi Natsumori
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Mr. Natsumori serves carefully selected meats, with the priority on making his guests feel happy.
He was born in 1978. He has always been interested in cooking, and naturally, he went into the culinary field. After working at the famous Yakiniku (Japanese BBQ) restaurant Jyojyoen for about five years and at a Japanese restaurant for about ten years, he opened Yakiniku Hazangyu in Dogenzaka, Shibuya in 2022. He is proud of the high-quality meat he receives from reliable wholesalers. With the thought, "To make customers happy is the greatest joy for a chef," he continues to study to serve delicious meat.
夏森 威Takeshi Natsumori
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hale'aina HOA SHIBUYA
hale'aina HOA SHIBUYA
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Dining Bar,Dining bar
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和氣 正敏Masatoshi Wake
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Mr. Wake wants to hear his customers say “delicious” from the bottom of their hearts.
He says he was inspired to pursue a career in cooking after making meals for friends who were very pleased with the food he prepared for them. Pursuing true customer satisfaction, he is also involved in product development, including the restaurant's original menu. Trained in Japan and abroad, he is currently the executive chef, devoted to menu development and mentoring younger chefs.
和氣 正敏Masatoshi Wake
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Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch
串かつ酒場 ひろかつ 上野アメ横店
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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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
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Sousaku Kappo Norisue
想作割烹のりすゑ
- Jiyugaoka, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal)
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則末 修Osamu Norisue
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An owner who creates a new style by blending Japanese and French cuisine.
Mr. Norisue was born in 1971 in Tokyo. He grew up in the environment of a long-established Kappo restaurant (traditional Japanese restaurant) passed down for three generations, so he naturally aspired to become a chef. Started his 15-year career in Japanese cuisine at Kappo Restaurant in Akasaka in 1991. After serving as head chef at various restaurants, he moved to Australia. He shifted to French cuisine, which had always interested him. Then, gained experience at restaurants in Marunouchi and Shibuya, where he developed his free-flowing ideas that transcended genres. In 2013, he opened Restaurant NORI et NOJI in Shonan. In March 2021, he established Sousaku Kappo Norisue to explore new possibilities in Japanese cuisine.
則末 修Osamu Norisue
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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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KARAOKE HUNDRED Ikebukuro Nisiguchi Branch
KARAOKE HUNDRED 池袋西口店
- Ikebukuro West Exit, Tokyo
- Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer
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泉岡裕吏Yuuri Izuoka
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Mr. Izuoka came to the store once and felt it was life-changing.
He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.
泉岡裕吏Yuuri Izuoka
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KOBE BEEF STEAK PANDORA TAKUMI
神戸牛ステーキ パンドラ匠
- Shinjuku West Exit/Tochomae, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
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境 勇真Hidekazu Minami
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Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.
Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.
境 勇真Hidekazu Minami
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
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南 光和Mitsukazu Minami
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Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
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Karen Osaka Shinsaibashi Branch
華蓮 大阪心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak
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池田 康行Yasuyuki Ikeda
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Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.
He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.
池田 康行Yasuyuki Ikeda
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Syokudoen Namba Walk Branch
食道園 なんばウォーク店
- Namba, 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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Yakiniku Sawagi Nishiki Branch
焼肉さわぎ 錦店
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成 Kiyonari Takizawa
The Chef's Recommendations -
His diligence won his place as a chef at a yakiniku restaurant in the trendy Sakae area.
Born in 1981 in Aichi prefecture. Receiving high praise from the owner of Yakiniku Sawagi for his work and warm hospitality in the amusement industry, he was recruited as chef of the restaurant at its opening. He now spends considerable time from the selection of meat, preparation to quality control for serving fresh offal meat dishes before his customers.
滝澤 清成 Kiyonari Takizawa
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Musshu Mizuki
夢酒みずき
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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梅村 孝利Takatoshi Umemura
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Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.
He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.
梅村 孝利Takatoshi Umemura
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Niku Baru SHOUTAIAN Shibuya Branch
肉バル SHOUTAIAN 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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千葉 政敏Masatoshi Chiba
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Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.
He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.
千葉 政敏Masatoshi Chiba
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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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Wa Dining Sato
和Dining三十
- Jinbocho, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Umeshu (plum wine)
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佐藤 諒馬Ryoma Sato
The Chef's Recommendations -
Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.
Mr. Sato was born in 1990 in Chiba. Because of his love of cooking, he aspired to become a professional chef and studied at the international cooking department of Sakura-Higashi High School. After graduating, he studied hard for 8 years at Kagaya in Noto, a leading restaurant and ryokan inn in Japan. His dedicated devotion and careful handiwork have been highly evaluated. He has received many awards in cooking competitions, including being chosen to represent Ishikawa Prefecture in the Japanese Cuisine category at the National Skills Competition and receiving the Ishikawa Prefecture Youth Skill Award. With his motto of making Japanese food more familiar to people, in the fall of 2017, he opened his own restaurant Sato in Jimbocho, Tokyo.
佐藤 諒馬Ryoma Sato
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Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch
京の焼肉処 蓮蔵 烏丸本店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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得津 皓平Kouhei Tokutsu
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Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.
He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.
得津 皓平Kouhei Tokutsu
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Miso Senka Ramen Shop TSUBAKI SECOND
味噌専科 麺屋 椿 TSUBAKI SECOND
- Hakodate, Hokkaido
- Ramen,Ramen (noodles) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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手取 崇Takashi Tedori
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Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.
Mr. Tedori was born in 1982 in Hokkaido. As a young boy, he loved exercise and baseball. Though his parents wanted him to have a steady job, he was attracted to acquire a special skill. So he started working part-time as a high school student at Hakodate Noodle Kitchen Ajisai. After graduating from a vocational school, he was employed full-time at that same restaurant. While visiting various branches, he was promoted to main branch head when he was 24. After sharpening his general manager and restaurant head skills, he opened Ramen Shop TSUBAKI in 2022. The following spring, he opened the second branch, Miso Senka Ramen Shop TSUBAKI SECOND.
手取 崇Takashi Tedori
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Hana No Aru Sumika
花のある棲家
- Shinjuku-Sanchome, Tokyo
- Cafe,Cafe/Sweets / Parfait / General / General
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山下 純次Junji Yamashita
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A museum-style café and bar where architecture lovers can gather and connect.
Mr. Yamashita was born in 1976 in Tokyo. He has been involved in the hotel and real estate business for more than 20 years and currently works for the real estate company Banc. In 2021, he was appointed manager when the company's museum-style cafe for architecture lovers, Architecture Cafe Sumika, opened. "Through detailed architectural models, we hope to spread the appeal of architecture," he says, adding that the company also offers a wide range of services to connect people who want to create their ideal home with specialists who can make it a reality.
山下 純次Junji Yamashita
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Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch
牛ホルモンと鮮魚 牛冨屋 渋谷道玄坂店
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian restaurants.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.
小俣 卓也Takuya Omata
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