301 - 320 of 1640 chefs
-
L'Auberge de l'ill Tokyo
オーベルジュ・ド・リル トーキョー
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Wine
-
![]()
寺田 信一Shinichi Terada
-
Successor of tradition and quality taste based on an apprenticeship in France and broad experience.
Born in 1969 in Nagoya Prefecture, he entered the world of French cuisine at the age of 19. After apprenticing at hotels and restaurants in Nagoya, he travelled to France when he was 30. Developing his experience in Lyon and Province for about 2 years, he entered [Restaurant Hiramatsu]. He explored restaurants in Hakata, Nagoya, and Paris, became a sous-chef at [L'Auberge de l'ill Nagoya], and became an executive chef at [L'Auberge de l'ill Tokyo] in 2008 at the age of 39.
寺田 信一Shinichi Terada
-
-
Shabuzen Umeda Branch
しゃぶ禅 梅田店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
-
![]()
袖岡 雅彦Masahiko Sodeoka
-
Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.
Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".
袖岡 雅彦Masahiko Sodeoka
-
-
ESqUISSE
ESqUISSE
- Ginza, Tokyo
- French,Italian/French / French
-
![]()
リオネル・ベカLionel Beccat
The Chef's Recommendations -
Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.
He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.
リオネル・ベカLionel Beccat
-
-
Hokkaido Kita Sakaba Umeda Branch
北海道 キタ酒場 梅田店
- Nishi-Umeda, Osaka
- Izakaya (Japanese tavern),Taverns
-
-
-
-
Honkaku Edomae Zushi Matsuki Sushi
本格江戸前寿司 松喜すし
- Hida/Takayama, Gifu
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)
-
![]()
中才 一彦Kazuhiko Nakasai
-
Having experience with fish from a young age, he decided that "making delicious things will be my job"
Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.
中才 一彦Kazuhiko Nakasai
-
-
Kushitei Kyobashi Ginza-itchome
串亭 京橋銀座一丁目
- Kyobashi, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
-
![]()
赤石 雄Yu Akaishi
-
Since school age, Mr. Akaishi has set out for a career in the culinary world.
After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.
赤石 雄Yu Akaishi
-
-
Restaurant Vascu
レストラン バスク
- Hakodate, Hokkaido
- Spanish/Mediterranean,Global/International / Spanish
-
![]()
深谷 宏治Koji Fukaya
The Chef's Recommendations -
Honoring the philosophy of Luis Irizar, the father of Basque cuisine.
Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].
深谷 宏治Koji Fukaya
-
-
Japanese Restaurant Gin
日本料理 吟
- Kamakura/Zushi, Kanagawa
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General
-
![]()
佐々塚 雅也Masaya Sasazuka
-
A seasoned Japanese cuisine chef whose mission is to convey even the background of the ingredients.
Mr. Sasazuka was born in 1979 in Aichi. As a student, he worked part-time at a kappo restaurant (traditional Japanese), which led him to become a chef. After training at a renowned restaurant in Kyoto, he opened his own Japanese restaurant. During ten years in business, he caught the eye of Mr.Yoshinori Nagumo, a medical doctor who had been a regular customer. At his invitation, he became the head chef of Gin when it opened in 2019. His goal is not only to cook but also to understand and pass down the hard work and thoughts of the primary producers.
佐々塚 雅也Masaya Sasazuka
-
-
Hanzomon
炭火焼肉 半蔵門
- Sumikawa/Makomanai/Moiwa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
小滝 真司Shinji Kotaki
The Chef's Recommendations -
Born to be a yakiniku chef.
Shinji Kotaki was born on July 13th, 1979, in Asahikawa, Hokkaido. His father worked in the livestock business, so Kotaki's relationship with meat began from birth. These early years were formative for him, as his ability to pick out good meat developed naturally through being exposed to various products. After graduating high school, he went on to culinary school and then began working at Hanzomon, run by his father, where he is now representative director. His abilities extend beyond meat, as he also has a strong sense of what defines a good tare (dipping sauce), and has honed special techniques for flavoring meat.
小滝 真司Shinji Kotaki
-
-
Unagi Komagata Maekawa Main Branch
鰻 駒形 前川 本店
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
-
![]()
小林 秀之Hideyuki Kobayashi
-
Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.
He was born in 1975 in Chiba. After graduating from a cooking school, he started working at a sushi restaurant. He worked there for about a year, but was always feeling that the job was not for him. He then started working for an unagi (eel) restaurant as a part-timer, where he eventually became a full-time worker. He gained a wide variety of experience as an unagi chef. In 2011, he started working at Unagi Komagata Maekawa Main Branch, and is now working as a chef for this restaurant.
小林 秀之Hideyuki Kobayashi
-
-
Japanese Restaurant Hana-Goyomi
日本料理「花暦」
- Namba, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
-
![]()
花田 浩之Hiroyuki Hanada
-
Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.
He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.
花田 浩之Hiroyuki Hanada
-
-
Recette
Recette
- Shin-Kobe/Kitano, Hyogo
- French,Italian/French / French / Wine
-
![]()
依田 英敏Hidetoshi Yoda
The Chef's Recommendations -
Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.
He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.
依田 英敏Hidetoshi Yoda
-
-
Agu Tonkatsu Coshon
アグーとんかつコション
- Okinawa Prefectural Office, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
-
![]()
宮城 康司Koji Miyagi
-
As he liked cooking since he was a child, he worked part time at a restaurant.
He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].
宮城 康司Koji Miyagi
-
-
Yakiniku Toraji Shinjuku Branch
焼肉トラジ 新宿店
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
-
-
-
-
El Torito Ikebukuro Nishiguchi
エルトリート 池袋西口店
- Ikebukuro West Exit, Tokyo
- Mexican/Central American,Global/International / American / Mexican/Central American / Imported Beer
-
![]()
ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
The Chef's Recommendations -
Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.
Mr. Rodriguez was born in Mexico in 1993. He started his career at his family restaurant in Mexico. Having gained experience in the kitchen there, he decided to take on the challenge of bringing his native flavors to Japan by joining the kitchen staff at El Torito.
ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
-
-
Steak House Nakama
STEAK HOUSE NAKAMA
- Onna-son, Okinawa
- Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak
-
![]()
菱田 和寛Kazuhiro Hishita
-
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
-
-
Katsuemon
勝衞門
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)
-
![]()
安田 達志Tatsushi Yasuda
-
A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.
Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.
安田 達志Tatsushi Yasuda
-
-
Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
-
![]()
日髙 良実Yoshimi Hidaka
-
A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
-
-
Au Bord d'Eau Fukuoka
オ・ボルドー・フクオカ
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / General / French / Pasta
-
![]()
川野 誠児Seiji Kawano
-
A skilled chef with a passion for learning who constantly challenges himself.
Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.
川野 誠児Seiji Kawano
-
-
RRR Kobe Beef & Wine Otemachi
RRR Kobebeef&Wine otemachi
- Otemachi, Tokyo
- French,Italian/French / French / Steak / Wine
-
![]()
大和田 龍之介Ryunosuke Owada
-
Mr. Owada is creating new landscapes in Roppongi's French cuisine with charming dishes that blend the classic and modern.
Mr. Owada was born in 1988 in Chiba Prefecture. Growing up watching his father, who was a French chef, he aimed to walk the same path. After graduating high school, he went to France, where he became accustomed to the food and culture of that country. He then studied under the chef Mr. Koji Watanabe at the famous Tokyo restaurant L'ecrin Ginza. After working in several restaurants, such as Quintessence in Kitashinagawa, Marche de Jyuban in Azabu-Juban, Le Bistro, and 336ebisu in Ebisu, he currently works at RRR Kobe Beef & Wine Otemachi.
大和田 龍之介Ryunosuke Owada
-
