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621 - 640 of 1813 chefs

BONSAI1877

BONSAI1877

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Italian,Italian/French / Italian / Pizza / Wine

鳴嶋 喜永Yoshinori Narushima

Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.

He was born in 1983 in Shizuoka and began his culinary career at 20. He spent three years training in Italy, honing his skills as a chef through the local food culture and among Italian chefs. Upon returning to Japan, he worked at a Japanese pizzeria. He is currently the chef and Primo Pizzaiolo at BONSAI1877, offering unique dishes crafted with expertise gained in Italy and high-quality ingredients sourced primarily from Kyoto.

鳴嶋 喜永Yoshinori Narushima

Hiroshimagyu A5 to Meibutsu Tan Yakiniku Horumon Nikucho

広島牛A5と名物タン 焼肉ホルモン にくちょ

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

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

Shabuzen Roppongi Branch

しゃぶ禅 六本木店

  • Roppongi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)

田中 泰宏Yasuhiro Tanaka

From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.

Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.

田中 泰宏Yasuhiro Tanaka

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)

柴田 哲滝Satoru Shibata

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

Teppanyaki Steak Kitanozaka

鉄板焼 ステーキ 北野坂

  • Shinjuku-Sanchome, Tokyo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak

Nihon Yakiniku Hasegawa Bettei Ginza

日本焼肉はせ川 別亭 銀座店 

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

山田 幸隆Yukitaka Yamada

Collaboration of Japanese cuisine and Yakiniku, composed of Japanese cuisine techniques.

Mr. Yamada is from Chiba. After graduating from a local high school, he started working at a Kappo (Japanese-style cooking) restaurant in Asakusa, Tokyo. He honed his skills at famous restaurants and hotels in Tokyo. At 30, he was appointed head chef at a long-established Kappo restaurant in Roppongi. He continued to serve as a head chef at various restaurants, including sushi and Kaiseki (traditional multi-course meal) restaurants, further refining his expertise. In 2019, he joined Nihon Yakiniku Hasegawa. In 2022, he became a head chef at the opening of Nihon Yakiniku Hasegawa Bettei Ginza.

山田 幸隆Yukitaka Yamada

Fugu Ryori UMEI

ふぐ料理 うめい

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

梅井 聖寿Kiyotoshi Umei

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.

梅井 聖寿Kiyotoshi Umei

Obanzai Kappo Minoru

おばん菜割烹みのる

  • Ichinomiya, Aichi
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

大竹 堂進Takanobu Otake

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

He was born in 1963 in Aichi. Since childhood, he has loved "making things" and chose the culinary world because he wanted to become an expert. After graduating from high school, he started his training as a chef. He has experience in various genres, including Japanese restaurants, Western restaurants, and hotels. He is currently working at Obanzai Kappo Minoru. With a wealth of knowledge about ingredients that comes from years of experience, he is a chef who approaches ingredients with sincerity and delivers the happiness of eating.

大竹 堂進Takanobu Otake

Hakata Ajidokoro Iroha

博多味処いろは

  • Kawabata/Gion, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)

原田 隆史Takashi Harada

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.

原田 隆史Takashi Harada

Sushi Yoshitatsu

すし 吉辰

  • Yakuin, Fukuoka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

古川 純弥Junya Furukawa

A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.

He was born in 1979 in Fukuoka. Since he started working in the restaurant business, he has always valued customer service, which puts the guests' feelings first. He chose to become a Sushi chef and studied culinary arts because he believed that a deep understanding of cuisine was necessary to understand the hearts and minds of his guests. After training at a Japanese restaurant and a Sushi restaurant, he opened his own restaurant, Azito, at the age of 25. After that, he took advantage of his experience working exclusively with sushi to establish a new restaurant, Sushi Yoshitatsu, which specializes in authentic sushi.

古川 純弥Junya Furukawa

Genghis Khan Hitsujikai no Mise "Itadakimasu"

ジンギスカン羊飼いの店『いただきます。』

  • Susukino, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine

中島 康晴Yasuharu Nakajima

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido's soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise "Itadakimasu". As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.

中島 康晴Yasuharu Nakajima

Chanko Sakaba Edosawa Ryogoku-Ekimae Branch

ちゃんこ酒場江戸沢 両国駅前店

  • Ryogoku/Kikugawa, Tokyo
  • Nabe (hot pot),Japanese

奥山 直之Naoyuki Okuyama

Delivering smiles to customers through dining.

Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs. 

奥山 直之Naoyuki Okuyama

Beef-Professional Ginza

牛の達人 GINZA

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Korean

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 

Teppanyaki VUE MER

鉄板焼 ビュメール

  • Hakodate, Hokkaido
  • Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)

五十嵐 彬Akira Igarashi

Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.

Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.

五十嵐 彬Akira Igarashi

RUSTEAKS

RUSTEAKS

  • Hiroo, Tokyo
  • Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine

加藤 良介Ryosuke Kato

Maximizing the potential of meat and pursuing the ideal meat dish.

Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.

加藤 良介Ryosuke Kato

Kani Ryori Kanetsuna

かに料理 かね綱

  • Saijo/Higashihiroshima, Hiroshima
  • Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)

兼綱 尚徳Hisanori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

He was born in 1960 in Hiroshima. Started his career as a crab chef at Kani Doraku in Osaka. After honing his skills for over 20 years, he returned to his hometown of Hiroshima. After that, he worked hard to have his own restaurant and opened Kanetsuna in 2000 as the owner. With a keen eye for selecting crabs and a proven skill honed over many years specializing in crab dishes, he invites visitors to enjoy a moment of bliss.

兼綱 尚徳Hisanori Kanetsuna

Kushiyaki no Tatsumi

串焼きのたつみ

  • Oita, Oita
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)

高山 健一Kenichi Takayama

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.

高山 健一Kenichi Takayama

HUDSON MARKET BAKERS

HUDSON MARKET BAKERS

  • Azabu-Juban, Tokyo
  • Sweets,Cafe/Sweets / Cake / Others / Bread

おおつぼ ほまれHomare Ostubo

Because of the solid foundation, Ms. Ostubo has the flexibility to break down and choose to reproduce.

Having spent 10 years in New York, she developed a passion for exploring food. From supermarket sweets to high-end restaurant desserts, she experienced a wide range of flavors, discovering the exciting fusion of food shaped by cultural diversity. While working as a coordinator, she was also involved in interior design and menu development. After returning to Japan, she realized the kind of bake shops common in New York did not exist in Tokyo. Driven by the desire to create one herself, she opened HUDSON MARKET BAKERS in 2012.

おおつぼ ほまれHomare Ostubo

Originator of Teppanyaki Steak Misono, Kobe Main branch

元祖鉄板焼ステーキみその神戸本店

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

元谷 和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs. 

元谷 和之Kazuyuki Motoya

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