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601 - 620 of 1843 chefs

Shozan

Shozan

  • Sendai City, Miyagi
  • French,Italian/French / French / Wine / Sake

八島 保Tamotsu Yashima

Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.

He was born in 1979 in Fukushima. Having loved cooking since childhood, he decided to pursue a professional career. After graduating from Ecole d'Art Culinaire de Miyagi, he began his professional training at Shozankan. At this banquet facility, he acquired various culinary skills and techniques focusing on French and Italian cuisine. Then he worked as a sous-chef atRistorante Padrino del Shozan in it. In 2023, he was appointed as the head chef of Shozan, which opened following the charm of the same restaurant. He collaborates with Mr. Monma, a sommelier from the Shozankan era, to create fascinating pairings.

八島 保Tamotsu Yashima

FUJIWARA STEAK HOUSE

FUJIWARA STEAK HOUSE

  • Kumamoto, Kumamoto
  • Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak

山口 豊Yutaka Yamaguchi

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

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

Hidatakayama Hida-Gyu Kyodo-ryori Shusai

飛騨高山 飛騨牛 郷土料理 酒菜

  • Hida/Takayama, Gifu
  • Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Local Japanese Cuisine

重森Shigemori

Cooking as a chance to bring happiness and joy to others

The chef has always truly loved cooking. Hearing customers say, "It was delicious! Thank you," is a continuous source of inspiration through which she wants to stir emotions in many people with her work. Through that desire, she strives to provide happiness, fascination, and hospitality to visitors, allowing them to enjoy the local cuisine that is unique to Hidatakayama.

重森Shigemori

Tenkaaji Sanbashi Main Branch

天下味桟橋本店

  • Kochi Station/Harimayabashi, Kochi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)

谷渕 聡Satoshi Tanibuchi

Takes a step forward, day by day, to become the ideal restaurant chef.

Mr. Tanibuchi was born in 1972 in Aomori and raised in Kochi. He was fascinated by a chef at a restaurant that his family had known since he was a child, and so naturally chose the path of cooking. Moved to Osaka at 18 and trained in various kinds of cuisine, mainly at restaurants. Later, he returned to his hometown in Kochi and joined Tenkaaji in 2006, attracted by the company's community-based efforts. Each day, he devotes himself to cooking to please his guests.

谷渕 聡Satoshi Tanibuchi

Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch

三笠会館 TEPPANYAKI 大和 麻布十番店

  • Azabu-Juban, Tokyo
  • Teppanyaki,Yakiniku/Steak

高山 康明Yasuaki Takayama

Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.

This veteran chef has, for 30 years, shown off his skills exclusively in Teppanyaki cuisine at Yamato on 7F of Mikasa Kaikan Main Branch while valuing a spirit of customer service. He now serves as the chef at the newly opened Mikasa Kaikan TEPPANYAKI Yamato in Azabujuban.

高山 康明Yasuaki Takayama

Cafe Marugo

cafe MARUGO(カフェ・マルゴ)

  • Yakuin, Fukuoka
  • Cafe,Cafe/Sweets / Cake / Ice Cream / Coffee

白石 泰隆Yasutaka Shiraishi

The Chef's Recommendations

From a part time job to the coffee business.

Through a part time job at his aunt's friend's shop, he learned the depth of the coffee world, and chose it as his path. Afterwards, he trained at a few cafes and in November 2010 opened "cafe MARUGO," which he runs now.

白石 泰隆Yasutaka Shiraishi

CHIKICHIKI Temma Branch

CHIKICHIKI 天満店

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

大倉 祥幸Yoshiyuki Okura

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.

大倉 祥幸Yoshiyuki Okura

Heiya Kurashiki Branch

へいや倉敷店

  • Kurashiki Station, Okayama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

溝渕 義雄Yoshio Mizobuchi

Mr. Mizobuchi became a chef because of a cooking manga! His skills and ingenuity are the result of his diverse experience.

He was born in Okayama. His first steps as a chef were influenced by a cooking manga he read as a child. From there, his passion for cooking led him to train at various restaurants in different genres, where he acquired a wide range of skills and knowledge. He joined Heiya Kurashiki Branch in 2013 and has since worked his way up to manager. He continues to serve a wide variety of dishes, mainly featuring yakiniku, believing in delivering a great impression to the people who visit his restaurant.

溝渕 義雄Yoshio Mizobuchi

Uni Senmonten Yoichiya Hakodate Asaichi Branch

うに専門店世壱屋 函館朝市店

  • Hakodate, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

五十嵐 秀平Syuhei Igarashi

Mr. Igarashi uses his dexterous hands to create beautifully presented dishes.

He was born in 1997 in Aomori. He wanted to find a career that would allow him to utilize his dexterity. Among the different options, he discovered the potential in cooking and started a career as a chef. As he continued his training, he began to feel the depth of the art of cooking and pushed himself even further. Appointed manager of Yoichiya Hakodate Asaichi Branch, which opened in April 2023, he has been creating his specialty dishes.

五十嵐 秀平Syuhei Igarashi

Hokkai Monja × Teppanyaki KIBORI Shinjuku

北海もんじゃ×鉄板焼き KIBORI 新宿

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

熟成和牛焼肉エイジング・ビーフ 渋谷店

  • Shibuya South Exit, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関 岳Gaku Ozeki 

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関 岳Gaku Ozeki 

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

Nihon Yakiniku Hasegawa Omotesando branch

日本焼肉はせ川 表参道店

  • Omotesando/Aoyama, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤 綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤 綱二Koji Saito

Ushikoi Ikebukuro Branch

赤身焼肉のカリスマ「牛恋 池袋店」

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

小泉 孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉 孟Hajime Koizumi

Raisin d'Or

レザン・ドール

  • Nishinakasu/Haruyoshi, Fukuoka
  • French,Italian/French / French / Wine

手塚 卓良Takayoshi Tezuka

The Chef's Recommendations

Experience at restaurants with stars led him to the exquisite flavor.

He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.

手塚 卓良Takayoshi Tezuka

Oniku Shoan Harubina

御肉匠庵 春日那

  • Oita, Oita
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean

桐村 将司Masashi Kirimura

A chef who welcomes diners with heartfelt service and carefully prepared food.

Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.

桐村 将司Masashi Kirimura

Yakumo Hashimoto

八雲はし元

  • Nishi-Azabu, Tokyo
  • Japanese,Japanese

橋元 健Ken Hashimoto

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

GION Yamaneko

GION 山根子

  • Gion, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake

泉 佳代子Kayoko Izumi

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.

泉 佳代子Kayoko Izumi

Bona Festa

ボナ フェスタ

  • Asakusa, Tokyo
  • General,Western / General / Russian

丸橋 一弥Kazuya Maruhashi

The Chef's Recommendations

Improved his skills at this restaurant for 24 years.

He was born in 1971 in Saitama. He liked eating since he was small. That was why he used to help his parents with cooking, cook simple dishes by himself, and enjoy touching cooking tools at a soba restaurant run by his friend's parents. Naturally, he decided to be a chef and started working at [Bona Festa] at the age of 19. He kept working there for 24 years, learning the fundamentals of the cooking and techniques of Russian cuisine, then finally became the master chef in 2015. His next goal is to create his own taste while respecting the tradition of the restaurant.

丸橋 一弥Kazuya Maruhashi

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