41 - 60 of 1826 chefs
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Sosaku Ryori Matsu
創作料理 真都
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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大葉 敬太 Keita Oba
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Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.
He was born in 1990 in Miyagi. He began to cook as part of his physical preparation for sports and became a chef. Upon moving to Tokyo, he trained for three years at a famous French restaurant. Later, he studied at a Japanese restaurant and teppanyaki restaurant in Miyagi Prefecture. In May 2020, he opened Matsu to realize his wish to make "a restaurant that can fulfill the desire of adults." He responds flexibly to each person's request and attracts guests with various dishes.
大葉 敬太 Keita Oba
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Kuroge Wagyu Junniku Yakiniku M.M.ya
黒毛和牛純肉焼肉 M.M.ya
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu
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濱 健一Kenichi Hama
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Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.
Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.
濱 健一Kenichi Hama
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Sushi Ogido
鮨おぎ堂
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
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荻堂 胤志Tsugushi Ogido
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Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.
Mr. Tsugushi Ogido, born in 1974 in Okinawa, is the owner of Sushi Ogido. With a passion for culinary arts from an early age, he honed his skills in his hometown before moving to Osaka at age 20 to pursue his dreams. In 2008, he opened his first sushi restaurant in Kitashinchi, marking his independence. In 2016, he relocated and reopened the restaurant to its current place. It is a dining space with a beautiful cypress counter where the finest nigiri and seasonal dishes are prepared with care, such as aging, and presented with chic gestures. His warm hospitality is also well-received.
荻堂 胤志Tsugushi Ogido
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Okonomiyaki Teppanyaki Ryo
お好み焼き 鉄板焼き 遼
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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小川 遼Ryo Ogawa
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Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.
He was born in 1998 in Hyogo. Working part-time in a restaurant, he discovered the joy of cooking and became interested in the restaurant industry. With the desire to own his restaurant, he gained experience. In November 2023, he opened a creative teppan restaurant, Okonomiyaki Teppanyaki Ryo, featuring seasonal ingredients. He values local production for local consumption, delighting guests with dishes that incorporate an abundance of locally sourced ingredients.
小川 遼Ryo Ogawa
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Nikutareya Namba BAL Branch
肉タレ屋 なんばBAL店
- Namba, Osaka
- Dining Bar,Dining bar / Gyudon (beef bowl) / Donburi (rice bowl) / Steak
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櫻本 昂大Takahiro Sakuramoto
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Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.
He was born in 1999 in Kagoshima. His involvement with cuisine in a part-time job during high school led him to be charmed by the joy of cooking and food arrangements. He gained various kinds of experience through his work, like meat processing at a Yakiniku restaurant. Pursuing a workplace where he could utilize the know-how gained through those experiences led him to the Nikutareya Namba BAL Branch. He works hard every day to provide better cuisine by polishing his skills.
櫻本 昂大Takahiro Sakuramoto
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rece
rece
- Nihonbashi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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渡辺 勉Tsutomu Watanabe
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Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.
Mr. Watanabe was born in 1975 in Ibaraki. He is a chef of rece. He trained for seven years in Florence, a city in central Italy, under the renowned chef Mr. Daniele Pescatore, where he learned the traditional techniques of authentic cuisine and honed his unique sense of bringing out the best ingredients. After returning to Japan, he showcased his skills at Italian government-certified restaurants. Eventually, he got a connection with his current restaurant, where he has been working since its founding in 2019. His meticulous and precise cooking captivates guests with exquisite flavors, and his collaborations with the sommelier for wine pairings have also received high praise.
渡辺 勉Tsutomu Watanabe
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Gion Kankanderi Rei
祇園かんかんでり麗
- Gion, Kyoto
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean
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細見 哲朗Tetsuro Hosomi
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A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.
For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.
細見 哲朗Tetsuro Hosomi
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Sushi Fujiro
鮨 不二楼
- Kayabacho, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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古川 和希Kazuki Furukawa
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Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.
He was born in 1983 in Fukuoka and is the head chef at Sushi Fujiro. In his late teens, he ate at the famous Fukuoka restaurant Yamanaka, and was truly impressed. He studied at a culinary school with a vision of working at Yamanaka and started working there after graduation. He trained hard studying Hakatamae Sushi. After moving to Tokyo and gaining experience at Edomae Sushi restaurants in Ginza and Roppongi, he connected with Mr. Muneshige Takatori, the general manager of Fujiro, and participated in the launch of the current restaurant. He has been in his current position since its founding in 2017. He charms guests from Japan and overseas with his unique sushi that has a fusion of freshness and aging, Eastern and Western styles.
古川 和希Kazuki Furukawa
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Korean Cuisine Sumibi Yakiniku Ryuchan
韓国料理 炭火焼肉 龍ちゃん
- Hokkaido University, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Makgeolli
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朴 炳龍Park Byungyeon
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Mr. Park wants to offer thoughtful dishes made from the traditions of Korea and his experience in Japan.
He was born in 1977 in Korea. His mother runs a restaurant, so cooking has been a familiar part of his life since he was a child. He came to Japan to study in 2000. He continued his exploration of techniques and flavors through 10 years of training at a yakiniku restaurant in Tokyo, where he had a part-time job as a student. After his marriage and wife's pregnancy, he moved to Hokkaido and opened his own restaurant, Ryuchan, in 2011. The cuisine, which combines tradition with a unique sense of style, delivers warmth and excitement to the people who eat it.
朴 炳龍Park Byungyeon
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Kibune WHAT'S
貴船WHAT’S
- Kurama/Kifune/Sakyo-ku, Kyoto
- Kaiseki (course menu),Japanese
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若林 良Ryo Wakabayashi
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Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.
He was born in 1987 in Wakayama. Grew up fishing and enjoying nature in his childhood. After graduating from high school, he entered Taiwa Gakuen Kyoto Culinary Art College to pursue a career in culinary arts. After graduation, he worked at a major hotel, honing his culinary skills in the cooking department, focusing on Japanese cuisine. Later, through a relationship with a senior colleague from his hotel days, he joined Matsusakagyu WHAT'S Kyoto Muromachi Branch. In addition to enhancing his knowledge of beef, he utilized his own experience to be involved in menu development and the launch of the branch and supervise the overall cuisine at the Kibune branch.
若林 良Ryo Wakabayashi
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Steak House Kanai Odawara-ekimae Branch
ステーキハウス金井小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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金井百香Momoko Kanai
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Ms. Kanai came across delicious local beef.
She trained and experienced in service and cooking for eight years at Steak House Kanai Omuro-Kogen branch in Ito, Shizuoka. Having studied teppanyaki and Western cuisine, she is currently working at Steak House Kanai Odawara Ekimae branch.
金井百香Momoko Kanai
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Nihonryori Mochizuki
日本料理もちづき
- Oshiage, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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内海 圭史Keiji Utsumi
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Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.
He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.
内海 圭史Keiji Utsumi
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HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya
HONMACHI豚テキ×昭和ホルモン焼肉てんぐ屋
- Honmachi/Sakaisujihonmachi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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グエンバンクアンNguyen Van Quang
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Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.
He was born in 1993 in Vietnam. In his early 20s, he began his career as a restaurant staff in Japan. After gaining experience in several restaurants, he joined his current company. He has supported Tenguya and other affiliated restaurants as a kitchen staff. By experiencing different menu genres, he has honed his knowledge and skills as a chef. Currently, he is working as a chef at HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya.
グエンバンクアンNguyen Van Quang
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Unagi House Shinoya
Unagi House 志の家
- Kinshicho/Sumiyoshi, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / General
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辻 光洋Mitsuhiro Tsuji
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The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.
Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.
辻 光洋Mitsuhiro Tsuji
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Shabu Shabu Ogami
しゃぶしゃぶ 尾がみ
- Shimbashi/Shiodome, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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小栗 浩輔Kosuke Oguri
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Mr. Oguri offers shabu-shabu that respects "Japaneseness," which he has perfected through his efforts.
He was born in 1980 in Shizuoka. At 27, he started his career in the food industry and studied at restaurants in Tokyo. He had experienced at Kissho, Shabu-gen, Shabu-shabu Yamawarau. He has been working as a restaurant manager and a sommelier. At Ogami, he currently offers shabu-shabu that respects "Japaneseness," such as using seasonal ingredients from his experience in Japanese cuisine and shabu-shabu.
小栗 浩輔Kosuke Oguri
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Hareya Bettei
はれや 別邸
- Kita-Shinchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake
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寺田 竜之進Ryunoshin Terada
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Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.
Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.
寺田 竜之進Ryunoshin Terada
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Sushi Shinkai
鮨 信海
- Akasaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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小池 晃賢Akinori Koike
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Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.
Mr. Koike was born in 1975 in Shizuoka. He is a head chef at Sushi Shinkai. Growing up in the coastal city of Numazu, a seafood paradise, he has enjoyed a wide array of fish since childhood. Started his career in the Japanese cuisine restaurant of a high-class hotel in his hometown, he learned the techniques and nuances of Japanese cooking. In addition, attracted by the depth of sushi, he gained experience under a trusted master sushi chef and also worked in a sushi restaurant. Later, he got a connection with the current restaurant, which originated in Shizuoka, and took his current position at the opening in June 2023. Since then, he has been dedicated to offering genuine flavors in a warm and welcoming environment at affordable prices.
小池 晃賢Akinori Koike
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Binchotan Steak Ro Sakai
備長炭ステーキ炉sakai
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Steak,Yakiniku/Steak / General / Steak / Wine
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上田 徹也Tetsuya Ueda
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Mr. Ueda thinks of his guests and delivers moments of joy.
He was born in 1973 in Aichi. After working part-time as a student, he chose to become a chef. He is currently working as a chef at Sakai, which inspired him to pursue a career in food and beverage. He coordinates excellent courses, which are derived from the selected ingredients of each day, to suit each guest without being restricted by the menu. Creating a restaurant where customers can enjoy more than just eating is important to him.
上田 徹也Tetsuya Ueda
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Yakiniku Horumon Teppan Nabe Yun
焼肉・ホルモン鉄板鍋 ゆん
- Honmoku/Yamate, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)
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権 奇鎬Giho Kwon
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Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.
He was born in 1957 in Yamaguchi. His family owned a Yakiniku restaurant in Shimonoseki, so he acquired his cooking skills as a young boy while helping his family with their business. Then, he worked as a chef from his 20s to 30s. He left the food and beverage industry once but returned to it around 2021. Later, he opened Yakiniku and Horumon Teppan Nabe Yun in Yokohama as the owner and chef. He now serves Yakiniku, Horumon, and Teppan Nabe, which are his roots as a chef, in Yokohama.
権 奇鎬Giho Kwon
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Nepali & Indian Restaurant BASURI Teradacho
ネパール＆インド レストラン BASURI 寺田町
- Tennoji/Abenobashi, Osaka
- Indian Curry,Curry / Indian / Nepalese / Indian Curry
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サプコタ アジャヤAjaya Sapkota
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Mr. Sapkota provides heartwarming hospitality with Nepalese food.
He was born in Nepal. With a dream of opening a restaurant in Japan, he came to Japan. He has been researching the authentic Indian and Nepalese cuisine he learned in his home country to match the Japanese palate. On November 20, 2023, he opened Nepali & Indian Restaurant BASURI with his family. He tries to maintain a restaurant with warm hospitality, the aroma of spices, and a smile on the faces of his guests.
サプコタ アジャヤAjaya Sapkota
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