781 - 800 of 1754 chefs
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Sushi Hakata Matsumoto Yaesu Branch
鮨 博多まつもと 八重洲店
- Nihonbashi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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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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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
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國吉 将斗Masato Kuniyoshi
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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
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Kochu no Tenchi
壺中の天地
- Oita, Oita
- Creative,Sosaku (creative) / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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甲斐Kai
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Using the high expectations and hopes of those around him as a source of motivation, he forges his own path
He was born in Oita Prefecture in 1970. His parents ran a “fugu (blowfish) restaurant and Japanese restaurant” and he grew up in a family of dyed-in-the-wool chefs. As he was raised in constant contact with the culinary world and delicious food from early on, he was naturally aware of the fact that he too would become a chef. After graduating from university, he studied mainly fugu and Japanese dishes, then, in his 30s, sought to make a further leap in his development and gave Western cuisine a try. His insatiably curious mind, which did not stop at Japanese cuisine, continues to create new and spirited dishes.
甲斐Kai
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Sumibi Yakiniku Kyoro-chan
炭火焼肉キョロちゃん
- Tenmabashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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琢磨 愛帆Naruho Takuma
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Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.
She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.
琢磨 愛帆Naruho Takuma
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Private Room Yakiniku Wagyu Horumon Isshin
個室焼肉 和牛ホルモン 一新
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Le Ciel
Le Ciel
- Kunitachi, Tokyo
- French,Italian/French / French
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荻原 哲哉Tetsuya Ogiwara
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Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base
Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].
荻原 哲哉Tetsuya Ogiwara
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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
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中島 康晴Yasuharu Nakajima
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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
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101 ICHI-MARU-ICHI
101 ICHI-MARU-ICHI
- Asakusa, Tokyo
- Dining Bar,Dining bar / General / Cake / Whisky
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鈴木 隆介Ryusuke Suzuki
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Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.
He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.
鈴木 隆介Ryusuke Suzuki
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Ushini Kanabou Azabu-juban
牛に金棒 麻布十番
- Azabu-Juban, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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西田 鷹直Takanao Nishida
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From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.
Mr. Nishida was born in 1991 in Shizuoka. After graduating from culinary school, he trained at a French restaurant in Tokyo for two years. Then he went to France for a year and a half to study. He worked with top chefs at a restaurant with a star. After returning to Japan, he worked as a head chef at a French restaurant in Tokyo. At 25, he became the head chef at Nishi-Azabu Kenshiro. He was also involved in the launch of a new branch. After that, he worked as the head chef of a members-only restaurant in Nishi-Azabu and is currently working as the head chef of Ushini Kanabou.
西田 鷹直Takanao Nishida
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Sennaritei Kyara
せんなり亭 伽羅
- Hikone/Taga/Aisho, Shiga
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese
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久木 修次Shuji Hisaki
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Pursuing dishes that incorporate Omi beef into Japanese cuisine.
Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses.
久木 修次Shuji Hisaki
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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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Ninja Yakiniku
忍者焼肉
- Asakusa, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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松本 慎也Shinya Matsumoto
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A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.
Mr. Matsumoto was born in 1970 in Kanagawa. At the age of 18, he joined a major restaurant chain. After working there for ten years, he became involved in the sixth industry, which covers a wide range of activities from production to sales. His work at the Tokyo Metropolitan Central Wholesale Market has deepened his knowledge and understanding of meat. By chance, he started working at Ninja Yakiniku in July 2024. He cuts meat based on his experience. "It's a matter of course that it tastes good. I want to impress my guests," he says, revealing his passion for the food and the restaurant.
松本 慎也Shinya Matsumoto
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Bona Festa
ボナ フェスタ
- Asakusa, Tokyo
- General,Western / General / Russian
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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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Hakodate Asaichi Aji no Ichiban
函館朝市 味の一番
- Hakodate, Hokkaido
- Japanese,Japanese / Hokkaido Cuisine / Donburi (rice bowl) / Shio Ramen (salt-flavored ramen)
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日下 隆二Ryuji Kusaka
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As his parents originally ran a ramen shop in Chitose, Hokkaido...
The thing that prompted his interest in cooking was the fact that his parents ran a ramen shop in Chitose, Hokkaido and the fact that he could closely observe them from a young age. After graduating from high school, he went on to culinary school, after which he opened [Aji no Ichiban,] a restaurant that is now popular with both tourists and the working people Asaichi!
日下 隆二Ryuji Kusaka
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Ryotei Tamaya
料亭 玉家
- Urawa, Saitama
- Kaiseki (course menu),Japanese
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西川 和良Kazuyoshi Nishikawa
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Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.
He was born in 1974 in Urawa, the fourth-generation owner of Ryotei Tamaya. Born and raised in a ryotei restaurant established in 1927, he became familiar with diverse ingredients and cuisine early. He started his career in food and beverage as a bartender at a prestigious restaurant in Tokyo. Later, he was involved in establishing and operating restaurants of varied genres while working on various banquets. At 30, he returned to his hometown to take over the ryotei restaurant after his father, the third generation, passed away. Since then, he has been weaving a new history for the famous ryotei by pursuing the delicacies and tastes of today while inheriting the tradition.
西川 和良Kazuyoshi Nishikawa
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Wagyu Yakiniku Mankai
和牛やきにく満開
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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末本 実Minoru Suemoto
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Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.
He was born in 1956 in Oita. Having been interested in the world of food since his teenage years, he aspired to become a chef, hoping to "bring joy to many people with my cooking." He trained at a Western-style restaurant for 10 years, honing his culinary experience. Later, while working in various restaurants of different genres, he became strongly attracted to yakiniku. His yakiniku, made with quality ingredients he carefully selects and prepares with care, is favored by many repeat customers.
末本 実Minoru Suemoto
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Yakiniku no Meimon Tendan Gion Main Branch
焼肉の名門 天壇 祇園本店
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine
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樋口 隆士 Takashi Higuchi
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Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.
He was born in 1967 in Kyoto. While working as a bartender at a hotel, he was fascinated by the delicious taste of wine and decided to become a sommelier. He trained at the main bar and wine bar of the Kyoto Brighton Hotel and is currently the owner-sommelier at Tendan. Still learning about wine, he provides special moments with his wealth of knowledge and passion for wine.
樋口 隆士 Takashi Higuchi
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Sake to Soba Taihoku
酒と蕎麦 大北
- Matsumoto Station, Nagano
- Soba (noodles),Japanese / Soba (noodles) / General / Sake
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江崎 隆信Takanobu Ezaki
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No compromise in the pursuit of cuisine! Mr. Ezaki is a Japanese artisan chef who pours his sincere love for ingredients.
He was born in 1967 in Nagano. Trained as a chef in Osaka and Tokyo for a long time, he also studied in the Netherlands for six years. After returning to Japan, he moved to his hometown of Nagano, where he is currently the general chef of Taihoku, coordinating the flavor of the entire restaurant. His policy is to treat each ingredient with sincerity and love. By incorporating seasonal produce into his dishes, he brings out the best of it. His efforts to surprise and delight his guests never stop.
江崎 隆信Takanobu Ezaki
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Shabuzen Shibuya Branch
しゃぶ禅 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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福嶋 優太Yuta Fukushima
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Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.
Mr. Fukushima was born in 1990. Upon graduating from college, he entered the culinary world. In 2013, he joined Diamond Dining Co., Ltd. Then, he was assigned to a creative Japanese restaurant, where he continued to hone his skills for the next 6 years. Afterwards, he started working for Shabuzen Co., Ltd. and obtained his chef's license and fugu (pufferfish) preparation certificate. He currently works at the Shabuzen Shibuya Branch, where he trains more daily.
福嶋 優太Yuta Fukushima
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