641 - 660 of 1796 chefs
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Tokachi Butadon Ippin Chitose Branch
十勝豚丼いっぴん 千歳店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine
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尾? 将志Masashi Ozaki
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For that single word "delicious", Mr Ozaki carefully grills the pork every day.
He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."
尾? 将志Masashi Ozaki
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hiroto
hiroto
- Komachi/Jizodori, Hiroshima
- French,Italian/French / French
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廣戸 良幸Yoshiyuki Hiroto
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He apprenticed at the prestigious restaurants in Tokyo and England.
Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.
廣戸 良幸Yoshiyuki Hiroto
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Cow specialty store Itamae Yakiniku Ichigyu Namba Dotonbori Branch
雌牛専門店 板前焼肉一牛 難波道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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Suijin-En
水神苑
- Chofu, Tokyo
- Kaiseki (course menu),Japanese / Soba (noodles) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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堀内 郁朗Ikuro Horiuchi
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Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter.
Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter. While helping out at his grandfather's udon restaurant in Yamanashi Prefecture, he grew up watching his grandfather's back. Naturally, he longed to become a chef and trained at a hotel in Shinjuku. Around that time, he came across Suijin-En when he visited Jindaiji Temple. Impressed by its greatness, he became a chef at Suijin-En with a strong desire to work there. Today, he brings his passion and experience to the table, serving dishes that delight his guests.
堀内 郁朗Ikuro Horiuchi
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37 Steakhouse & Bar Naha
37Steakhouse＆Bar那覇
- Kokusai dori, Okinawa
- Steak,Yakiniku/Steak / American / Hamburger Steak / Steak
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高橋 大樹Hiroki Takahashi
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A patissier-turned-chef, showing his excellent skills.
Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].
高橋 大樹Hiroki Takahashi
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PIZZAHOUSE
PIZZAHOUSE ピザハウス
- Urasoe, Okinawa
- Italian,Italian/French / Italian / Pizza / Steak
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坂本 昭司Shoji Sakamoto
The Chef's Recommendations -
He was brought up with home-grown vegetables, fruits, and rice, and always felt close to food
He was born in Saitama in 1960. He moved to Tokyo when he was 18 years old, after working part-time in a western style restaurant, he made up his mind to live as a chef. He was trained by chef Sakai of [La Rochelle] for 10 years beginning in 1987. On his days off, he deepened his knowledge of ingredients at a specialized butcher and Tsukiji fish market. During that time he had experienced as chef at the official residence of the Japanese ambassador as well as being in charge of catering for the Consulate General. In 1992 he started his training again under chef Sakai and in 2004 started working at [PIZZA HOUSE]. In 2015 he became the third head of the company, now he is playing an active role as an owner chef who both serves customers and develops new menus.
坂本 昭司Shoji Sakamoto
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Shibuya Teppanyaki Rin
渋谷 鉄板焼き 凛
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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Butashabu Seiromushi Butasho Nambatei
豚しゃぶ せいろ蒸し 豚匠 なんば邸
- Amerikamura, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)
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梁 征哉Seiya Ryo
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Mr. Ryo was introduced to the culinary world by his friend.
He was born in December 1994 in Osaka.
梁 征哉Seiya Ryo
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Otaru Ankake Yakisoba Kakuryu
小樽あんかけ焼きそば 鶴龍
- Otaru/Yoichi/Shakotan, Hokkaido
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)
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坂口 亨Toru Sakaguchi
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Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.
Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.
坂口 亨Toru Sakaguchi
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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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Akahagi Sushi Tamahagane
赤萩 鮨 玉鋼
- Chikusa/Imaike/Ikeshita, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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市來 隆司Takashi Ichiki
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Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.
He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food.
市來 隆司Takashi Ichiki
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Shinmura Chikusan Miyakonojo
新村畜産 都城店
- Miyakonojo/Kobayashi, Miyazaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer
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江田 竜二Ryuji Eta
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It is only because he has a firm foundation that he has thrived as a chef
Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.
江田 竜二Ryuji Eta
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Ryotei Omiya ICHI-NO-YA
料亭 大宮 一の家
- Omiya, Saitama
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)
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赤石 純一Junichi Akaishi
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The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.
Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.
赤石 純一Junichi Akaishi
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Hakata Hatanaka
博多 畑中
- Hakata Station, Fukuoka
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / General
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畑中 裕次Yuji Hatanaka
The Chef's Recommendations -
Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.
He was born in 1978 in Fukuoka. His grandfather owned a fish store, and his father was a chef, so it was natural for him to become a chef. His first job was at a Japanese restaurant in the "Yamanoue Hotel." After 3 years of training, he gained experience mainly in Japanese restaurants in hotels, including "Senbazuru," a Japanese kaiseki restaurant at "Hotel New Otani." After that, he decided to open his restaurant, Hakata Hatanaka, in 1996, aiming to create a restaurant serving delicious Japanese cuisine. Using carefully selected seasonal ingredients, he has continued to work earnestly on his cuisine.
畑中 裕次Yuji Hatanaka
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Robatayaki Isshin Moriguchi Branch
炉端焼き一新 守口店
- Moriguchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Sake
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天羽 智哉Tomoya Amou
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Providing "the joy of food" that spreads a chain of smiles.
After gaining knowledge of foods by working in school meal services, Mr. Amou entered the restaurant industry. He shows his skills as a manager at Robatayaki Isshin Moriguchi Branch, which opened in November 2022. He carefully selects seasonal ingredients to provide guests with the "joy of food" through robatayaki, which allows them to offer the natural flavor of ingredients.
天羽 智哉Tomoya Amou
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San Bettei Kitashinchi Branch
燦別邸 北新地店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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井上 学Manabu Inoue
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Mr. Inoue values the relationships and bonds with people in his life.
Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.
井上 学Manabu Inoue
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Uni Senmonten Yoichiya Otaru Unga Branch
うに専門店世壱屋 小樽運河店
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐藤 勇太Yuta Sato
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With local pride, Mr. Sato warmly welcomes and greets visitors.
He was born in 1989 in Hokkaido. Influenced by his father, he developed a passion for cooking and entered the culinary world. In 2018, he joined Yoichiya and started his career as a chef. After gaining experience at affiliated stores, he moved to Yoichiya Otaru Unga Banh in 2022, where he is currently the manager. With dishes that respect the fresh ingredients and traditions unique to Hokkaido, he provides satisfaction and excitement to his guests.
佐藤 勇太Yuta Sato
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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Unagi Jinta
うなぎじん田
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Japanese,Japanese / General / Unagi (eel)
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甚田 國晴Kuniharu Jinta
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Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.
He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.
甚田 國晴Kuniharu Jinta
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Sumiyakikoubou Suzakumon
炭焼工房 朱雀門
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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吉岡 智也Tomoya Yoshioka
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Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.
He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.
吉岡 智也Tomoya Yoshioka
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