521 - 540 of 1634 chefs
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Le Ciel
Le Ciel
- Kunitachi, Tokyo
- French,Italian/French / French
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荻原 哲哉Tetsuya Ogiwara
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Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base
Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].
荻原 哲哉Tetsuya Ogiwara
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RISTORANTE & BAR ITALIANA Mia Angela Daimaru Sapporo Branch
RISTORANTE ＆BAR ITALIANA Mia Angela 大丸札幌店
- Sapporo Station, Hokkaido
- Italian,Italian/French / Italian / Pizza / Pasta
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Pengin Shokudo
辺銀食堂
- Miyako Island/Ishigaki Island, Okinawa
- Creative,Sosaku (creative) / Okinawa Cuisine / Chinese Sosaku (creative cuisine) / International/Fusion
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辺銀 暁峰Gyoho Pengin
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He used to cook for his family. Now he cooks to see the smile of many guests.
He was born in 1963 in Xian, China. He used to cook for his family since he was very young, as his parents were busy. He once actively worked as movie still photographer, but he decided to enter the cooking field to make many people happy with his tasty cuisine. He came to Japan when he got married to his wife, Airi. After training at a ramen noodle shop, he moved to Ishigaki-Jima Island in 1999. The next year, he opened [Pengin Shokudo] to spread the deep savory taste of [Ishigaki-jima Chili Oil], which has attracted many people.
辺銀 暁峰Gyoho Pengin
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Yakiniku Gyugujo
焼肉 牛宮城
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli
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Nyorosuke Ginza
にょろ助 銀座
- Hibiya/Yurakucho, Tokyo
- Unagi (eel),Japanese
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Unagi-ka Shibafuku-ya
うなぎ家 しば福や
- Nagoya Station, Aichi
- Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)
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柴田 哲滝Satoru Shibata
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He went from observing his father who was farming eel, to entering the cooking field.
He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].
柴田 哲滝Satoru Shibata
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Robatayaki Isshin Moriguchi Branch
炉端焼き一新 守口店
- Moriguchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Sake
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天羽 智哉Tomoya Amou
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Providing "the joy of food" that spreads a chain of smiles.
After gaining knowledge of foods by working in school meal services, Mr. Amou entered the restaurant industry. He shows his skills as a manager at Robatayaki Isshin Moriguchi Branch, which opened in November 2022. He carefully selects seasonal ingredients to provide guests with the "joy of food" through robatayaki, which allows them to offer the natural flavor of ingredients.
天羽 智哉Tomoya Amou
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Nagomi
和（ナゴミ）~nagomi~
- Shinjuku-Sanchome, Tokyo
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Highball
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北澤 彰斗Akito Kitazawa
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Mr. Kitazawa proposes a glass of healing in a corner of downtown.
He was born in 1990 in Nagano. As a bartender at bars in Tokyo and Osaka, he has continued to serve healing drinks to people passing through the downtown area. Currently, Mr. Kitazawa is the manager of Nagomi. He proposes a moment of relaxation in the corner of Shinjuku-sanchome.
北澤 彰斗Akito Kitazawa
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#uni seafood
#uni seafood
- Roppongi, Tokyo
- Bar,Italian/French
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國分 翔矢Shoya Kokubun
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Mr. Kokubun entered into the world, inspired by his father who was a chef.
He was born in 1993 in Tokyo. After obtaining a chef's and nutritionist's license at a technical college in Tokyo, he studied the basics of French for 4 years at Chez Matsuo Shoto Restaurant with a star 7 years in a row. After that, he trained at a multiethnic food restaurant, Restaurant KIHACHI, for 5 years, and established his own style of French-based cuisine. Since January 2023, he has been working as the chef of #uni seafood.
國分 翔矢Shoya Kokubun
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Hanzomon
炭火焼肉 半蔵門
- Sumikawa/Makomanai/Moiwa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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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
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ILBrio Azabu
ILBrio 麻布
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Wine / Sake
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小柳 岳志Takeshi Oyanagi
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A chef who sincerely faces carefully selected ingredients and tailors them into the best dish.
Mr. Oyanagi was born in 1965 in Fukui. He started his career at a kaiseki (tea-ceremony dishes) restaurant in Kyoto at 18. He has shown his skills at famous Japanese restaurants and attracts many guests. He became a member of Azabu in February 2023, and it has been up to the present.
小柳 岳志Takeshi Oyanagi
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Yakumo Hashimoto
八雲はし元
- Nishi-Azabu, Tokyo
- Japanese,Japanese
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橋元 健Ken Hashimoto
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A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.
Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food.
橋元 健Ken Hashimoto
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Fukunoi Ichinomatsu
福の井 一乃松
- Fukui Station, Fukui
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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坂 勇哉Yuya Saka
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Serves seasonal Japanese cuisine and pays particular attention to the presentation and tableware
Born in 1980 in Fukui Prefecture. Upon graduating from the Tsuji Culinary Institute in Abeno, Osaka, he trained at a Japanese restaurant in Kyoto. Later, he joined [Fukunoi Ichinomatsu] in Fukui, and now leads the team as its head chef. Renowned for seasonal dishes made with fresh ingredients in accordance to the fundamentals of Japanese cuisine. These foods are presented beautifully on exquisite plates. The chef visits a variety of restaurants himself and is constantly honing his skills. Making Japanese food makes him "glad he was born Japanese."
坂 勇哉Yuya Saka
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Yonpachi Gyojou Nishi-Shinjuku Branch
四十八漁場 西新宿店
- Nishi-Shinjuku, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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伊藤 将宏Masahiro Ito
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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
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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FUJIWARA STEAK HOUSE
FUJIWARA STEAK HOUSE
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak
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山口 豊Yutaka Yamaguchi
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Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.
He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.
山口 豊Yutaka Yamaguchi
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Sake bar KoKoN
Sake bar KoKoN
- Asagaya/Koenji, Tokyo
- Sake Bar,Bars (pubs) / Sake / Highball
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大森 健司Kenji Omori
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Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.
He was born in 1988 in Hyogo. While working as a freelance makeup artist in New York City, he also worked as a server in a Japanese restaurant, which hooked him on sake. After returning to Japan, he realized that although there were places where he could drink sake, there were not many places dedicated only to sake in Japan. So, after three years of study at a Japanese restaurant, he opened his own restaurant, Sake bar KoKoN. As a bridge between sake breweries and consumers, he promotes the goodness of sake.
大森 健司Kenji Omori
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Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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Yakitori Miyagawa Otemachi branch
やきとり宮川 大手町店
- Otemachi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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柴田 勲Isao Shibata
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In the battleground of restaurants, he is aiming to be the overwhelming No.1 restaurant in the area.
He was born in 1963 in Toyama prefecture. He found that the restaurant field was fun and deep while working a part time job in his school days. After graduating from high school, he trained at a Japanese pub in Tokyo for 7 years, and entered MIYAGAWA Co., Ltd. in 1989. He became the manager of the Otemachi branch when it opened, and managed the whole kitchen. His current goal is to be the overwhelming No.1 restaurant in the battleground of restaurants of Tokyo. He inspects the branches every month, to develop ideas to improve the working environment and operation of his restaurant. He attracts many repeaters with his friendly personality.
柴田 勲Isao Shibata
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Grilled Aging Beef TOKYO Shinjuku-sanchome Branch
グリルド エイジング・ビーフTOKYO新宿三丁目店
- Shinjuku-Sanchome, Tokyo
- Dining Bar,Dining bar / Steak / General / Wine
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鈴木 邦夫Kunio Suzuki
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Attracted by the depth of the cooking, Mr. Suzuki honed his skills at several prestigious hotels and on luxury cruise ships.
He was born in 1974 in Tokyo. Curious since childhood, he was especially strongly attracted to cooking. After studying French cuisine and experiencing the depth of traditional cuisine nurtured by history and climate, he decided to become a professional chef to further master cooking. He has honed his skills at prestigious hotels such as the Hotel Okura Tokyo and the Marriott Hotel, as well as on luxury cruise ships, acquiring a wide range of knowledge and techniques. While working in the kitchen, he always looks for new ideas and uses them to develop his menu.
鈴木 邦夫Kunio Suzuki
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