301 - 320 of 1640 chefs
-
Niku Bakuren
肉ばくれん
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
鈴木 昭宏Akihiro Suzuki
-
Mr. Suzuki provides a higher grade of food and atmosphere to create an inspiring dining-out experience.
He was born in 1973 in Osaka. At the age of 28, he started working for a company that operates a restaurant business, gaining experience mainly in Italian cuisine. In February 2023, he joined the newly opened Niku Bakuren, where he warmly welcomes guests from Japan and abroad.
鈴木 昭宏Akihiro Suzuki
-
A la ferme de Shinjiro
A la ferme de Shinjiro
- Omicho Market, Ishikawa
- French,Italian/French / French / Wine
-
澤部 沢也Takuya Sawabe
-
Trained in hotels and restaurants in Japan and three-star restaurants in France, Mr. Sawabe worked as a chef in various hotels and restaurants. In Japan's Hokuriku region, he has served at Kanazawa PREEMINENCE and Yoichi Sanso Auberge de Mikuni. Sympathizing with the concept of "A la ferme de Shinjiro," under the guidance of Mr. Shinjiro Imura, he creates French cuisine at traditional wooden townhouses in Kanazawa.
澤部 沢也Takuya Sawabe
-
Yakiniku Shoten Urashimaya Kobe-Motomachi Branch
焼肉商店 浦島屋 神戸元町店
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
-
横山 晋也Shinya Yokoyama
-
Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.
He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Syoten Urashimaya Kobe-Motomachi Branch. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.
横山 晋也Shinya Yokoyama
-
Sake to Sakana Maruhai
酒と肴 盃(まるはい)
- Kochi Station/Harimayabashi, Kochi
- Izakaya (Japanese tavern),Taverns / General / Sake / Sashimi (raw fish)/Seafood
-
清水 健太Kenta Shimizu
-
Mr. Shimizu's favorite thing to do naturally became his job.
Enjoy sake pairings with dishes prepared by the owner, who has many years of experience in purchasing and brewing sake through his work in the fisheries industry.
清水 健太Kenta Shimizu
-
Irifune Odawara-ekimae Branch
入船小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Sushi,Japanese / Sushi
-
金井 勇弥Yuya Kanai
-
Dedicated to seasonal local fish and vegetables.
Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.
金井 勇弥Yuya Kanai
-
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)
-
千葉 政敏Masatoshi Chiba
-
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
-
Okonomiyaki Matochan
お好み焼まとちゃん
- Miyajima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
-
的場 佳織Kaoru Matoba
-
Mr. Matoba wants the restaurant to be where you can feel free to return anytime.
He was born in 1986 in Hiroshima. It was when his father-in-law opened Okonomiyaki Matochan that he became involved in okonomiyaki. He started helping out in the family business in 2016, and since 2017, he has been a second-generation restaurant owner. He tirelessly works to develop new menu items and improve his services.
的場 佳織Kaoru Matoba
-
Kokusan Baniku Senmonten GAISENMON
国産馬肉専門店凱旋門
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
-
梶原 淳司Junji Kajiwara
-
Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
-
Japanese Cuisine Shingetsu
日本料理 新月
- South Otsu, Shiga
- Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
和田 知子Tomoko Wada
-
The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.
Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.
和田 知子Tomoko Wada
-
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
-
Robata to Oden Kyosuke Shinbashi Branch
炉端とおでん きょうすけ 新橋店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Oden
-
照本 啓人Hiroto Terumoto
-
Mr. Terumoto offers his guests a relaxing and enjoyable time with delicious food and drinks.
He was born in 1992 in Kanagawa. As a child, he became interested in the culinary world by occasionally cooking dinner to help his busy mother. Deciding to pursue a career in the culinary world, he entered a high school where he could obtain a cooking license. Studying all the basics of Japanese, Western, and Chinese cuisine, he graduated from the school and joined a company that operates Italian restaurants. For 13 years, he honed his skills in Italian cuisine and worked as a head chef. In April 2023, he moved to his current company by chance. In May, he became the manager and head chef of Robata to Oden Kyosuke Shinbashi Branch.
照本 啓人Hiroto Terumoto
-
Yonpachi Gyojou Akihabara Showa-doriguchi Branch
四十八漁場 秋葉原昭和通り口店
- Akihabara, Tokyo
- Japanese,Japanese
-
伊藤 将宏Masahiro Ito
-
Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
-
Temma Sakaba Sushikin
天満酒場 すし金
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden
-
竹地 輝昌Terumasa Takechi
-
Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
-
Kaisen Shokuin Ichiba MARUKAMI SHOKUDO Dockyard
海鮮食飲市場 マルカミ食堂 ドックヤード
- Minatomirai, Kanagawa
- Izakaya (Japanese tavern),Taverns
-
-
-
Teppan Dining Shiroya Ginza-tei
鉄板焼 しろや 銀座亭
- Ginza, Tokyo
- Teppanyaki,Yakiniku/Steak
-
西田 孝Takashi Nishida
-
A chef who never forgets to be friendly and smiley.
Since 1997, Mr. Nishida has dedicated 15 years to honing his skills at the Park Hyatt Tokyo's New York Grill. He also took on the role of head chef at Patina, a one-star Michelin restaurant in Los Angeles, when it opened its Tokyo branch in 2012. Then, he served as executive chef at two restaurants before assuming the executive chef position at Teppan Dining Shiroya Ginza-tei. He offers teppan "Teppan Kaiseki (traditional multi-course meal)," a fusion of Western modernity and Japanese tradition, as a theme.
西田 孝Takashi Nishida
-
Healthy Home Cooking & Zoni Bar [Zen]
健康家庭料理&雑煮バー『膳』
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / General / Wagashi (traditional Japanese sweets) / Shochu
-
椎葉 雅世Masayo Shiiba
-
Started from helping out at a kappo restaurant to becoming a chef. Ms. Shiiba pursues delicious food that is good for the body.
Ms. Shiiba was born in 1969 in Osaka. She has been helping her parents run a kappo (traditional cuisine) restaurant since elementary school. After graduating from junior high school, she took a professional career in the culinary field, focusing on Japanese cuisine. After leaving the culinary business for a while when she got married, she resumed her work when her life settled down and was involved in the opening of Zen in April 2023 as the head chef from the beginning. She has gained popularity for her cuisine, in which she carefully selects good ingredients for the body and pursues a balance of flavors through trial and error.
椎葉 雅世Masayo Shiiba
-
Tofu-ya
とうふや
- Ise, Mie
- Japanese,Japanese / General / Tofu Dishes
-
千原 昌也Masaya Chihara
-
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
-
Uni Senmonten Yoichiya Hakodate Asaichi Branch
うに専門店世壱屋 函館朝市店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
-
五十嵐 秀平Syuhei Igarashi
-
Mr. Igarashi uses his dexterous hands to create beautifully presented dishes.
He was born in 1997 in Aomori. He wanted to find a career that would allow him to utilize his dexterity. Among the different options, he discovered the potential in cooking and started a career as a chef. As he continued his training, he began to feel the depth of the art of cooking and pushed himself even further. Appointed manager of Yoichiya Hakodate Asaichi Branch, which opened in April 2023, he has been creating his specialty dishes.
五十嵐 秀平Syuhei Igarashi
-
Yakiniku Takachan
焼肉たかちゃん
- Tonami/Gokayama, Toyama
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
-
三輪 貴博Takahiro Miwa
The Chef's Recommendations -
He makes efforts everyday to master beef based on Japanese cuisine.
He was born in 1982 in Toyama prefecture. As his parents operated a yakiniku (Japanese BBQ) restaurant, naturally he decided to be a chef after graduating from high school. As his parents always cooked Japanese cuisine at home, after graduating from a culinary school he trained at a traditional Japanese restaurant in Kanazawa to learn Japanese cuisine. Then he studied hard about meat, as he decided to succeed his parents' yakiniku restaurant. In 2012, he became the representative of [Yakiniku Takachan]. Currently, he works as its president and chef, offering local community-based service aiming for fusing yakiniku and Japanese cuisine.
三輪 貴博Takahiro Miwa
-
Modern Chinese YUJIAN`S KITCHEN
Modern Chinese YUJIAN`S KITCHEN
- Nagoya Station, Aichi
- Chinese,Chinese / General / Gyoza (dumplings) / Yum Cha/Dim Sum
-
稲垣 徳人Norito Inagaki
The Chef's Recommendations -
He gives services filled with hospitality obtained through his experience as a sales staff.
He was born in 1986 in Aichi Prefecture. After graduating from school, he worked as a sales staff, and obtained hospitality through his encounters with many people. Seeking for a new place to show his spirit of hospitality, he decided to enter the restaurant field, one of the reason being him studying about meat in his student days. In 2009, he entered [Aloha Dining Lure's Lana], a Hawaiian restaurant in Nagoya, where he worked for 10 years to learn how to cook, give service, and about the philosophies of business. In 2019, he was involved in opening [Modern Chinese YUJIAN`S KITCHEN], where he is currently working actively as the manager.
稲垣 徳人Norito Inagaki