561 - 580 of 1796 chefs
-
Miyajimazushi Maimon
宮島鮨まいもん
- Hatsukaichi/Otake, Hiroshima
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
-
![]()
原田直幸Naoyuki Harada
-
Mr. Harada offers a "luxurious time" with the finest ingredients.
He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.
原田直幸Naoyuki Harada
-
-
Namba Teppanyaki Sublime
難波 鉄板焼き Sublime
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
-
-
-
-
Sushi Mukau
鮨 無何有
- Shirokane/Shirokanedai, Tokyo
- Sushi,Japanese / Sushi / Wine
-
![]()
大山 武雄Takeo Oyama
-
Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.
Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.
大山 武雄Takeo Oyama
-
-
Matsuzaka-niku Ganso Wadakin
松阪肉元祖 和田金
- Matsusaka/Kisei, Mie
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)
-
![]()
つやこTsuyako
-
She ensures that every guest feels welcomed with nothing less than perfect hospitality.
Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.
つやこTsuyako
-
-
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
-
-
Kawagoe Kousushi
川越 幸すし
- Kawagoe, Saitama
- Japanese,Japanese / General / Unagi (eel) / Sushi
-
![]()
長島 貴子Takako Nagashima
-
Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.
She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.
長島 貴子Takako Nagashima
-
-
Yufuin Sansyorou
ゆふいん山椒郎
- Yufuin(Yufu), Oita
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
-
![]()
山田 竜也Tatsuya Yamada
-
To be a chef who always connects with his customers
Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.
山田 竜也Tatsuya Yamada
-
-
Nihonryori Tomita
日本料理とみた
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
冨田 浩Hiroshi Tomita
-
Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.
He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.
冨田 浩Hiroshi Tomita
-
-
Ryuzushi
龍寿し
- Yuzawa/Okutadami, Niigata
- Sushi,Japanese / Sushi
-
![]()
佐藤 正幸Masayuki Sato
-
Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.
He was born in 1969 in Niigata. He is the second generation of Ryuzushi, which has lasted for more than 50 years in Minami-uonuma. After graduating high school, he moved to Tokyo and trained there, then in Nagaoka City, Niigata Prefecture. He took over the restaurant at 28 and built a fish purchase route that does not pass through the market, aiming to provide "the world's most cost-effective sushi." On the occasion of the restaurant renovation in July 2021, it became a counter sushi restaurant. His sushi, which uses wild vegetables and local produce of Minami-uonuma, attracts the attention of food connoisseurs from all over the country.
佐藤 正幸Masayuki Sato
-
-
Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch
ひとりしゃぶしゃぶ七代目松五郎 新宿東宝ビル店
- Shinjuku West Exit/Tochomae, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
百瀬 和輝Kazuki Momose
-
Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.
He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.
百瀬 和輝Kazuki Momose
-
-
Tetsuju
鉄じゅう
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
多々納 大展Hironobu Tatano
-
Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.
He is a native of Osaka. After graduating high school, he trained at the famous Osaka restaurant Kushinobo. Four years later, he left the restaurant business. But at 25, he opened a 5-square-meter restaurant in Soemon-cho, Minami, Osaka. That was the beginning of it all. He acquired qualifications as a sommelier, sake connoisseur, and cheese sommelier and also started his own farming in Kushimoto, Wakayama. He is a chef born and raised in Osaka, a city of kuidaore (to eat until drop) filled with human kindness.
多々納 大展Hironobu Tatano
-
-
Osteria da K. [Kappa]
Osteria da K.［Kappa］
- Shimbashi/Shiodome, Tokyo
- Italian,Italian/French / Italian / Pasta
-
![]()
礒貝 勝成Katsunari Isogai
The Chef's Recommendations -
Various experience from famous Trattoria to a 3-star sushi restaurant.
He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].
礒貝 勝成Katsunari Isogai
-
-
Tawaramoto Maruto Shoyu
田原本 マルト醤油
- Kashihara, Nara
- Japanese,Japanese / General
-
![]()
大田 雄也Yuya Ota
-
Offering local gastronomy with ingredients from Nara and MARUTO soy sauce.
Mr. Ota was born in 1981 in Mie. Started his culinary career after graduating from university. With 10 years of cooking experience in Tokyo, he relocated to Nara. He has worked in Japanese cuisine and a café-restaurant using Nara Prefecture's ingredients. In 2021, he became the head chef at Tawaramoto Maruto Shoyu. Every day, he goes to the farm to grow, harvest, and cook nearly 150 varieties of vegetables a year. He welcomes guests with dishes that make the most of MARUTO soy sauce and Nara's ingredients.
大田 雄也Yuya Ota
-
-
Hida beef bone TAKAYAMA RAMEN MATSURI Osu Branch
飛騨牛骨高山ラーメン祭 大須店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Shio Ramen (salt-flavored ramen),Ramen (noodles) / Sousaku Sushi (creative sushi) / Gyoza (dumplings) / Shoyu Ramen (soy sauce ramen)
-
![]()
荻島 剛Takeshi Ogishima
-
Mr. Ogishima fascinates his guests with ramen, which he puts in the flavor of Hida.
He was born in 1984 in Fukuoka. When he was about to start his career, the timing was right, and he decided to go into the culinary field. His love for ramen led him to train at Matsuri Takayama Branch, where he dedicated himself to making ramen. Currently, he is serving at the Matsuri Osu Branch. His delicate flavors and high skill level captivate guests and drive the restaurant's popularity.
荻島 剛Takeshi Ogishima
-
-
Matsusaka Ushi Tajima
松阪牛田じま
- Toyocho/Minami-Sunamachi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
水原 裕文Hirofumi Mizuhara
-
Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.
He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.
水原 裕文Hirofumi Mizuhara
-
-
Beef-Professional private Shinjuku Main Branch
完全個室 牛の達人 private 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
-
![]()
堀江 直人Naoto Horie
-
Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
-
-
Yakiniku Ten Gamushara Marunouchi
焼肉 天 がむしゃら 丸の内
- Marunouchi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
國吉 将斗Masato Kuniyoshi
-
An aggressive, well-trained chef with a strong body and mind.
Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.
國吉 将斗Masato Kuniyoshi
-
-
Yakiniku Hanabi Nishiki Branch
焼肉華火 錦店
- Fushimi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
-
![]()
杉山 勝高Masataka Sugiyama
-
Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.
Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.
杉山 勝高Masataka Sugiyama
-
-
SAI.teppan
SAI.teppan
- Kuwana, Mie
- Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Wine
-
![]()
酒井 美歌子Mikako Sakai
-
Aiming to be a chef whose dishes leave an unforgettable impression.
Ms. Mikako Sakai is a chef who devotes her skills and heart to making her dishes come to mind when people think of 'what to eat.' SAI.teppan is a teppanyaki restaurant specializing in premium Japanese Black beef and fresh vegetables prepared right before guests. It is well-maintained, and the hospitality of the staff warmly welcomes visitors. She respects the appropriate distance from others and provides a comfortable and pleasant dining experience. The attention to detail from a woman's point of view is an element that enhances the deliciousness of the dishes.
酒井 美歌子Mikako Sakai
-
-
76Vin
76vin
- Nippori, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine
-
![]()
江村 謙Ken Emura
The Chef's Recommendations -
His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.
Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.
江村 謙Ken Emura
-
