641 - 660 of 1843 chefs
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Kuma no yakitori cocoro
熊の焼鳥cocoro
- Shinjuku-Sanchome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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安保 大樹Taiki Anbo
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Mr. Anbo uses his cultivated skills to bring out the best of the finest ingredients.
He was born in 1998 in Kyoto. At 16, he entered the world of food and drink. He worked at Japanese restaurants, tempura specialty restaurants, and izakayas (Japanese-style pubs), mainly in Kyoto Prefecture. He has acquired skills as a chef and an observant eye for identifying ingredients. Currently, he is a chef at cocoro. He uses his cultivated techniques to bring out the charm of the finest ingredient, the "ultimate chicken."
安保 大樹Taiki Anbo
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Korean Restaurant Yuchun
焼肉冷麺ユッチャン
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
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安川 秀一Shuichi Yasukawa
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Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.
He was born in 1985 in Shimane. He has loved Yakiniku since he was a child. When deciding on a career path after graduating from high school, he chose to enter the restaurant industry because he wanted to entertain guests with the "finest Yakiniku." Gained experience at restaurants such as Korean Restaurant Renge and Ginmiya, learning how to recognize delicious meat, cut it, and serve it. In December 2020, he joined the restaurant as a chef at the same time as Yuchun opened in Kitashinchi.
安川 秀一Shuichi Yasukawa
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Sazanami
漣
- Toba/Shima, Mie
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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林 竜次Ryuji Hayashi
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He made his middle school dream a reality by becoming a head chef at the young age of 32.
He was born in 1973 and raised in Tokyo. His fascination with professional cooking started in middle school and led him to specialize in the culinary arts during his high school years. He went on to spend seven years studying at several traditional Japanese restaurants, which included Takamura in Roppongi, Egawa in Ginza, and Ajisai in Akasaka. Then, because of a connection he made in Mie Prefecture, he moved there at age 25 to start a job at Sazanami. After seven years on the job, he was promoted to a head chef at the age of 32. He makes his way to local fisheries every morning for fresh ingredients and takes advantage of his veteran skills and judgment to deliver the best food that Toba has to offer.
林 竜次Ryuji Hayashi
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Japanese cuisine Saga SUN MEMBERS Kyoto Saga
日本料理嵯峨 サンメンバーズ京都嵯峨
- Sagano/Uzumasa, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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竹内 千秋Chiaki Takeuchi
The Chef's Recommendations -
Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.
He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.
竹内 千秋Chiaki Takeuchi
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Baniku to Kaki no Sousaku Bal motto.
馬肉と牡蠣の創作バル motto.
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster
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高田 将規Masanori Takada
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Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.
He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.
高田 将規Masanori Takada
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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)
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田中 泰宏Yasuhiro Tanaka
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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
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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
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堀江 直人Naoto Horie
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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
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Yakitori Shouchan Roppongi Branch
焼き鳥 ショウチャン 六本木店
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Beer
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寺田 大地 Daichi Terada
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Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.
He was born in 1990 in Tokyo. A part-time job he started in high school brought him to the fascination of the food and beverage industry. After five years of part-time work, he was promoted to manager, a position he held for six years. Later, he became interested in serving customers at Izakaya (Japanese-style pubs) and moved to his current company to gain more experience. He acquired more experience in affiliated restaurants and now manages the Yakitori Shochan Roppongi Branch as a manager.
寺田 大地 Daichi Terada
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Wafuchuka Shoryutei
和風中華 招龍亭
- Teramachi/Arimatsu, Ishikawa
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)
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池田 和幸Kazuyuki Ikeda
The Chef's Recommendations -
Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine
Born November 19th, 1974, a native of Takaoka, Toyama Prefecture. Since his parents were also Chinese food cooks, Kazuyuki Ikeda grew up being naturally acquainted with food since a young age. He liked all of the food that his parents made and felt that he wanted to make the same kind of food too. At the age of 20, his official training began in Kanazawa. He went around about four restaurants and went on to learn all about seasoning, working with ingredients, and more. He joined Wafuchuka Shoryoten in 2008. This head chef comes up with menu items that include a wealth of local seafood.
池田 和幸Kazuyuki Ikeda
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DUMBO PIZZA FACTORY Sendai
DUMBO PIZZA FACTORY 仙台
- Sendai Station East Exit, Miyagi
- Italian,Italian/French / Italian / Pizza / Pasta
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Sushi Genya Miyako Rikyu
鮨 げん屋 宮古離宮
- Miyako/Other remote islands, Okinawa
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sushi / Sake
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中野 弘嗣Hiroshi Nakano
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Mr. Nakano is a sushi chef who trains the next generation to deliver excitement beyond the dining table.
He was born in 1978 in Osaka. Since his grandfather ran a sushi restaurant, he has been familiar with cooking from an early age. At 18, he entered the world of cooking in earnest. After honing his skills at Tsuji Culinary Institute, he trained at a long-established sushi restaurant in Osaka. Following further experience at a hotel, he opened his own restaurant, Sushi Genya, in Osaka. He also teaches part-time at his alma mater to help develop the next generation of chefs. Continuing his pursuit of "dishes that cannot be tasted at home," he listens to the voice of the ingredients and sublimates them into exquisite dishes.
中野 弘嗣Hiroshi Nakano
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Obanzai Kappo Minoru
おばん菜割烹みのる
- Ichinomiya, Aichi
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
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大竹 堂進Takanobu Otake
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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
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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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Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch
旭川ジンギスカン大黒屋 旭川五丁目店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
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手塚 慎太郎Shintaro Tezuka
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Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.
The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.
手塚 慎太郎Shintaro Tezuka
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Sushikappou Ku-kai
寿司割烹空海
- Chiba Station, Chiba
- Sushi,Japanese / Sushi / General
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村木 未来Mirai Muraki
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Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.
He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.
村木 未来Mirai Muraki
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Yakiniku Muraki
焼肉むらき
- Yokohama Station, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)
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佐久間 裕大Yuta Sakuma
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Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.
He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.
佐久間 裕大Yuta Sakuma
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Jingisukan Eijin Bettei
ジンギスカンえいじん 別邸
- Niseko/Kutchan/Rusutsu, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton) / Nabe (hot pot)
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長谷川 祐太Yuta Hasegawa
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Mr. Hasegawa's high-quality Genghis Khan (grilled mutton), made with only the best ingredients, makes food lovers cry out with delight.
Mr. Hasegawa was born in 1986 in Hokkaido. He was born and raised in Iwanai, a town with abundant nature located on the west side of the Shakotan Peninsula and which faces the Japan Sea and the Niseko Volcanic Group. Taking advantage of the know-how gained from his extensive experience managing restaurants, he opened Genghis Khan Eijin Betteiin in Niseko Hirafu, Kutchan, in December 2022. The lamb is not brought over frozen from its place of origin, Australia. Instead, it is chilled, and great care is taken with the quality when purchasing. In addition to the lamb, the fresh seafood unique to Hokkaido makes food lovers visiting from Japan and overseas cry out with delight.
長谷川 祐太Yuta Hasegawa
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Cambusa
カンブーザ
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pasta / Pizza
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小林 範好Noriyoshi Kobayashi
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Mr. Kobayashi captivates guests with dishes full of passion and creativity.
Growing up watching his parents working as chefs, he entered the restaurant industry to take over the family business. As he honed his skills and knowledge, he became captivated by the depth of Italian cuisine. Driven by a desire to learn authentic flavors, he went to Italy to train in Sicily. After returning to Japan, he worked as a chef at an Italian restaurant. In 2024, he assumed the role of chef at Cambusa. He creates dishes that maximize ingredients' natural flavors, offering a simple yet profound tasting experience.
小林 範好Noriyoshi Kobayashi
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Truffle Restaurant and Bar HIDE OUT
トリュフ料理専門店＆バー HIDE OUT
- Meriken Park, Hyogo
- Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine
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岡田 康人Yasuto Okada
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Mr. Okada values the hotel's hospitality and provides attentive service to his guests.
He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.
岡田 康人Yasuto Okada
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Jingisukan Juttetsu
ジンギスカン 十鉄
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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中野 太貴Daiki Nakano
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Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.
He was born in 1995 in Hokkaido. He started working part-time at his father's Jingisukan restaurant while studying at a medical university. While working at the restaurant, he learned cooking skills on-site under the guidance and supervision of the store manager at that time. As he saw the guests enjoying their meals and smiling while eating Genghis Khan, he gradually developed a strong attraction to the restaurant industry. After graduating, he decided to pursue a career as a chef. He is currently dedicated to his role as the manager of Juttetsu with the belief that he wants more people to experience the unique Jingisukan of Hokkaido.
中野 太貴Daiki Nakano
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