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701 - 720 of 1813 chefs

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch

水たき料亭 博多華味鳥 博多駅筑紫口店

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

河津 善陽Yoshiharu Kawatsu

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

Kobe Beef Dining Wagyu Tok

Kobe Beef Dining 和牛特区

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak

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

Sushi no Ma

鮨の間

  • Okaido/Gintengai, Ehime
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

野間 美枝Mie Noma

Ms. Noma has accumulated determination since she was a teenager and entered the world of chefs, pursuing the same dream as her husband.

She was born in Ehime. Upon marrying the owner-chef, with whom she had been dating since high school, she decided to become the proprietress. She had been a hairdresser but entered the world of chefs to share her husband's dream of being a chef. With the eye, spirit, and concern for customer service she has acquired in her more than 10 years as a hairdresser, she handles various tasks from the kitchen to serving customers. With the "eye, spirit, and concern" for customer service that she has acquired over 10 years as a hairdresser, she handles a wide range of tasks from the kitchen to serving customers. Her warm smile and friendly atmosphere make her a popular proprietress at Sushi no Ma, and many regular customers keep coming back to the restaurant.

野間 美枝Mie Noma

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch

熟成和牛ステーキグリルド エイジング・ビーフ 神田淡路町店

  • Kanda, Tokyo
  • Dining Bar,Dining bar / Hamburger Steak / Steak / American

KATSUDON

喝鈍

  • Osaka Station/Umeda Station, Osaka
  • Japanese,Japanese / Katsudon (fried pork cutlet bowl)

渡邉 誉Homare Watanabe

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant. 

渡邉 誉Homare Watanabe

Hakata Motsunabe Yamanaka Hakata Branch

博多もつ鍋 やま中 博多店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

冨永 隆二Ryuji Tominaga

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches. 

冨永 隆二Ryuji Tominaga

Ebisu Shoten Minami 2 Nishi 5

恵美須商店 南2西5

  • Odori Park, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)

増田 義昭Yoshiaki Masuda

A manager who leads customers to a smile by paying attention to the space where they enjoy their meals.

Mr. Masuda was born in 1986 in Hokkaido. He was away from his home prefecture for 10 years but joined Ebisu Shoten after returning in 2017. Since 2022, he has worked as the restaurant manager at Ebisu Shoten Minami 2 Nishi 5. He serves dishes made with fresh Hokkaido ingredients and served with care, with the hope that customers will "enjoy Hokkaido's local cuisine." In addition, he values communication with guests that allows them to spend an enjoyable and comfortable time in a way that only izakaya bars can provide.

増田 義昭Yoshiaki Masuda

Chugokusai Kashiwanoki

中国菜 柏ノ木

  • Mito/Hitachinaka, Ibaraki
  • Chinese,Chinese / General / Cantonese / Shokoshu (Chinese Shaoxing wine)

柏 寛士Hiroshi Kashiwa

In this place where he was born and raised, Mr. Kashiwa wants to continue being a chef until his life's end. 

He was born in 1983 in Ibaraki. He aspired to become a chef naturally from an early age. After graduating from a vocational school, he worked as a chef in Kanagawa. In 2016, he opened Kashiwanoki in his hometown. The restaurant was flooded by the typhoon in October 2019 and forced to close, but with the support of many people, it reopened a year later. The restaurant moved to its current location in August 2024. He is a studious chef who does not forget his love and gratitude to the locals and people who have nurtured and supported him.

柏 寛士Hiroshi Kashiwa

Bistro TOMO

ビストロ TOMO

  • Shimbashi/Shiodome, Tokyo
  • Bistro,Italian/French / General / Italian / Wine

木下 智晴Tomoharu Kinoshita

Became a chef after being approached by a friend's father.

Mr. Kinoshita was born in 1986 in Kanagawa. He has always loved fishing and started cooking the fish he caught when he was in first grade in elementary school. Later, while contemplating a career as a professional bowler, he was approached by his friend's father, who owned an Italian restaurant, which set him on the path to becoming a chef. After gaining experience at Italian and French restaurants such as Katsu's and Restaurant Ratatouille, he is currently working at Bistro TOMO.

木下 智晴Tomoharu Kinoshita

Sushino Ikumi

寿しの いく味

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

中村 吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村 吉成Yoshinari Nakamura

Miyazaki Beef Yakiniku Matsushin

宮崎牛焼肉 松心

  • Higashi-Dori/Doyama, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾 利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices. 

松尾 利章Toshiaki Matsuo

Osakaya Hamaguchi Main Branch

大阪屋 浜口本店

  • Nagasaki City, Nagasaki
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

小松 貴之Takayuki Komatsu

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松 貴之Takayuki Komatsu

Toki

刻季

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / French / Western Teppanyaki (iron griddle grilling)

中尾 健二Kenji Nakao

With delicate sensibility and reliable technique, Mr. Nakao creates dishes that will catch the eye.

He was born in 1976 in Kyoto. After graduating from culinary school, he honed his skills at many restaurants and hotels. Since 2010, he has served as the head chef at Harmonie Embrassee Osaka, a prestigious luxury hotel featured in the Michelin Guide numerous times. His culinary creations enchanted many diners, leaving them deeply impressed. He currently serves as the chef at Toki, where he offers dishes showcasing his exceptional skills and delicate sensibilities.

中尾 健二Kenji Nakao

YORIMICHI Odaiba

YORIMICHI Odaiba

  • Odaiba, Tokyo
  • Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

大島 慎之輔Shinnosuke Oshima

Pursuing new ideas every day to deliver smiles through food.

Fascinated by the world of cooking, which can bring smiles to many people's faces, Mr. Oshima became a chef. After gaining experience in American and Italian restaurants, he now showcases his skills at YORIMICHI Odaiba, which opened on August 1, 2022. Drawing on his extensive background, he offers inventive fusion dishes that blend Japanese and Western culinary techniques.

大島 慎之輔Shinnosuke Oshima

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch

元祖海老出汁もんじゃのえびせん 渋谷ストリーム店

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

羽方 勇二Yuji Hagata

A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.

Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.

羽方 勇二Yuji Hagata

Creo-ru Dotonbori Branch

くれおーる道頓堀店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls)

中原 伸浩Nobuhiro Nakahara

Being told that the food he cooked was "delicious" was Mr. Nakahara's start.

He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.

中原 伸浩Nobuhiro Nakahara

Restaurant KEI

レストランKEI

  • Toyohashi, Aichi
  • French,Italian/French / General / French / Wine

今里 武Takeshi Imazato

The Chef's Recommendations

Food has been a part of his life since childhood, which led him to a career in the culinary world

He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.

今里 武Takeshi Imazato

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

JA Kagoshimaken Keizairen chokueiten Karen-Hakata branch

JA鹿児島県経済連直営店 華蓮博多店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

竹内 亘Wataru Takeuchi

Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart

Mr. Takeuchi was born in 1973 in Kagoshima. In his elementary school graduation essay, he wrote that he dreamed of becoming a chef. He studied cooking at the culinary department of Kagoshima Josei High School. After graduating, he began working in Osaka and returned to Kagoshima after several years. At Kagoshima, he trained at two hotels and became the head chef for Western food at the second hotel. At the age of 39, he started working at Kagoshima Karen. Now he is in his 3rd year as head chef at the Karen Hakata Branch. He prepares each dish with all his heart to please his customers.

竹内 亘Wataru Takeuchi

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