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421 - 440 of 1837 chefs

Niku to Kaisen Grill Pastan Tenmonkan Branch

肉と海鮮グリル パスタン 天文館店

  • Tenmonkan/Bayside, Kagoshima
  • Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood

徳田 康介Kosuke Tokuda

Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.

He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.

徳田 康介Kosuke Tokuda

cafe&bar YOKACHORO

cafe&bar YOKACHORO

  • Tanba/Kinosaki, Hyogo
  • Dining Bar,Dining bar / General / Cake / Wine

角田 大和Yamato Tsunoda

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.

角田 大和Yamato Tsunoda

Hakata Kawaya Kanazawa-katamachi Branch

博多かわ屋 金沢片町店

  • Korinbo/Katamachi, Ishikawa
  • Yakitori/Kushiyaki (grilled skewers),Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

山津 和也Kazuya Yamazu

Always provides heartwarming customer service that is familiar to the guests.

Mr. Yamazu was born in 1990 in Ishikawa. His career as a chef began in his mid-twenties. Initially, he worked at a Japanese restaurant, where he acquired the know-how as a chef during his two years of service. After working at various places, including a yakiniku restaurant, he is currently the manager of the Hakata Kawaya Kanazawa-katamachi Branch. His policy is to provide heartwarming service that makes customers want to return.

山津 和也Kazuya Yamazu

Sushi Murohashi

鮨むろ橋

  • Nishiki-sanchome, Aichi
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

室橋 圭介Keisuke Murohashi

Mr. Murohashi is a passionate chef pursuing an ideal who has made the restaurant he wants to go to reality.

He was born in 1986 in Aichi. What inspired him to become a chef was the desire to make a restaurant that he would really like to go to. Trained at a prestigious ryotei restaurant in Gifu for eight years, he acquired traditional skills and a spirit of innovation. After that, he opened his own restaurant in Kariya City, where he continued his efforts for another eight years. In September 2024, he moved to Sakae, Nagoya City, as a new stage. He continues to pursue deliciousness by making the most of the ingredients he selects with his own eyes while maximizing their flavor.

室橋 圭介Keisuke Murohashi

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

北井 幸雄Yukio Kitai

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

Shimbashi Ren / SAKE STAND R

新ばし煉 / SAKE STAND R

  • Shimbashi/Shiodome, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

金内 健一Kenichi Kanauchi

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.

金内 健一Kenichi Kanauchi

Steak AOHIGE

ステーキ青ひげ

  • Hondori/Tatemachi, Hiroshima
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

谷 太輔Daisuke Tani

Learned the know-how of restaurant management while working in a company and started an independent business.

Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."

谷 太輔Daisuke Tani

PACE ITALIAN LOUNGE

PACE ITALIAN LOUNGE

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian / Cocktail / Wine

瀬戸 恵多SETO KEITA

Became a chef before I knew it. My intuition tells me it was the best choice.

He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.

瀬戸 恵多SETO KEITA

Wagyu Yakiniku KIM

和牛焼肉 KIM

  • Shirokane/Shirokanedai, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

Sushi Dokoro Mitsumoto

寿し処光本

  • Moji, Fukuoka
  • Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

光本 健二Kenji Mitsumoto

With skill and passion inherited from his parents, Mr. Mitsumoto shows artisan techniques born of tradition and experience.

He was born in 1975 in Fukuoka and was raised in an environment surrounded by sushi since he was young. Inspired by the sushi restaurant run by his parents, he naturally resolved to walk the path of cuisine. First, he trained for 10 years in the family business. Then, to further improve his technique, he also gained experience at two different restaurants, one year at each. He opened his own restaurant, Sushi Dokoro Mitsumoto, 19 years ago. With his refined technique and careful judgment, he continues to provide amazing sushi to his guests.

光本 健二Kenji Mitsumoto

Restaurant and Bar HIDE OUT

レストラン&バー HIDE OUT

  • Meriken Park, Hyogo
  • Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine

岡田 康人Yasuto Okada

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.

岡田 康人Yasuto Okada

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)

手取 崇Takashi Tedori

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

Yakitori Miyagawa Yotsuya branch

やきとり宮川 四ツ谷店

  • Ichigaya, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山崎 智弘Tomohiro Yamazaki

The young leader advances towards [the best yakitori (chicken skewer) shop in the world].

He was born in 1988 in Tokyo. Being influenced by his mother who worked in the restaurant field, he got interested in cooking  and had training for 4 years at a ramen noodle shop in Tokyo. He entered the current restaurant in 2011, since then, his sociable personality has been the life of the restaurant. Currently he manages the branch as its manager. As the restaurant has an open kitchen, he makes the best effort to behave well and have good communication with the guests. He improves his cooking skills everyday to realize his dream to make his restaurant, which started from Nihombashi, Tokyo, [the best yakitori shop in the world].

山崎 智弘Tomohiro Yamazaki

Hakodate Marukan Gyogyobu Umigaki Main Branch

はこだてマルカン漁業部 海がき 本店

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Crab

前田 秀春Hideharu Maeda

After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.

He was born in 1956 in Hokkaido. Since childhood, he had been on board his family's boat, which is a fishing business. During the 10 years he helped in the family business, he made lunch boxes and makanai (meals for the crew). After working as a fisherman, he began training as a chef at a skewer restaurant in Yokohama. Finding it rewarding to see guests happy when he served fish dishes, he returned to Hakodate to start his own business. His fisherman's makanai menu such as "Chanchan-yaki (grilled fish and vegetables with miso)," "Burikama (grilled yellowtail collar)," and "Jaga-bata shiokara (potatoes with butter and salted squid guts)" are very popular. 

前田 秀春Hideharu Maeda

Originator of Teppanyaki Steak Misono Shinjuku branch

元祖鉄板焼ステーキみその新宿店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

長野 広一Koichi Nagano

Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.

He was born on October 12, 1961 in Nerima-ku, Tokyo. After graduating from a culinary school, he experienced Japanese, Western, and Chinese cuisines. He also worked as a French chef at Ginza Mikasa Kaikan for 4 years, then has actively cooked teppanyaki (grilled on iron griddle)-style dishes for 35 years. His motto is to offer fun exciting moments to the guests with teppanyaki with the original savory tastes of the ingredients. Currently he works at Steak Misono, while enjoying communicating with the guests from a close distance. 

長野 広一Koichi Nagano

Nick

Nick

  • Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
  • Steak,Yakiniku/Steak / Steak

錦 昭光Akimitsu Nishiki

Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.

He was born in 1980 in Kobe. He is a chef full of love for his hometown who decided to open Nick out of a desire to convey the appeal of Kobe beef. In addition to selling meat as a butcher store, he has also set up an eat-in space for people to casually enjoy meat, showing a new way of being a meat shop. Not only does he sell carefully selected meats, including Kobe beef, but he also attracts attention for his style of cooking meat of the visitor's choice in the shop.

錦 昭光Akimitsu Nishiki

Sushi no Daripin

寿司のだりぴん

  • Osaka Station/Umeda Station, Osaka
  • Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

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

IOTO - Kyoto Vegetable and Charcoal Grill -

京野菜と炭火料理 庵都

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine

中村 健治Kenji Nakamura

Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.

Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022. 

中村 健治Kenji Nakamura

J.S. BURGERS CAFE Lalaport EXPOCITY Branch

J.S. BURGERS CAFEららぽーとEXPOCITY店

  • Suita/Settsu, Osaka
  • Hamburger,Western / Parfait / Sandwich / Hamburger

平野 巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野 巡Jun Hirano

Shibuya Teppanyaki Rin

渋谷 鉄板焼き 凛

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

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