821 - 840 of 1796 chefs
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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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KOHAKU CHIBO Toranomon
琥 千房 虎ノ門
- Toranomon, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / Japanese Beef Steak
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原 敬規Takanori Hara
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Mr. Hara is a chef who puts his passion for teppanyaki, hoping people will enjoy them using all five senses.
He was born in 1983 in Hiroshima. Since childhood, he has loved to cook. After graduating from culinary school, he trained at a Japanese restaurant for two years. When he wanted to be involved in okonomiyaki, the soul food of his hometown, Hiroshima, he came across and joined CHIBO, a company that operates mainly okonomiyaki restaurants nationwide. Since 2020, he has been working as the manager of KOHAKU CHIBO Toranomon. As teppanyaki is cooked right in front of the guests, he ensures that they can enjoy not only the taste of the food but also the sight of it.
原 敬規Takanori Hara
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Motoyu Yamadaya Ryokan
元湯 山田屋旅館
- Hitachi/Hitachiota, Ibaraki
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General
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小林 康昭Yasuaki Kobayashi
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Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.
He was born in 1978 in Ibaraki. Grew up as the heir to a long-established inn, Motoyu Yamadaya Ryokan, he naturally decided to become a chef. He began his career at a ryokan in Kanagawa, and after studying at various places, including a Japanese restaurant, a pike eel restaurant, and a restaurant specializing in pufferfish, he became the 20th generation in 2008. His specialty is colorful and delicate cuisine that uses his wealth of experience. His innovative dishes, which use abundant local ingredients from Ibaraki, are very popular, and he has many repeat customers who come back for his cuisine.
小林 康昭Yasuaki Kobayashi
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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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Japanese Cuisine Matsumae
日本料理 松前
- Hakodate, Hokkaido
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Sashimi (raw fish)/Seafood
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大吉 孝幸Takayuki Oyoshi
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Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].
He was born in 1963 in Hokkaido. As he liked cooking since his elementary school days, and liked to be told [delicious] by those who ate his dishes, he decided to become a chef. After graduating from high school, he trained at [Ginzushi Chuo-tei] in Tomakomai, then actively worked at various restaurants including one at a hotel in Hakodate city. Currently he shows his skillful techniques as the master chef at [Nihon Ryori Matsumae], welcoming guests with dishes carefully and wholeheartedly created one by one.
大吉 孝幸Takayuki Oyoshi
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Kanzen Koshitsu Yakiniku Ushimasa
完全個室焼肉 牛まさ
- Machida, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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Yamato Ryori Tsukiji Ihachi Nigou
倭料理 築地伊八 弐號
- Tsukiji, Tokyo
- Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak
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岩本 隆嗣Takashi Iwamoto
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Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.
He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.
岩本 隆嗣Takashi Iwamoto
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Sugita
すぎ田
- Asakusa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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佐藤 光朗Mitsuo Sato
The Chef's Recommendations -
Making proper efforts to pursue a deliciousness hidden in the traditional dish.
Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].
佐藤 光朗Mitsuo Sato
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Toritaberuka
トリタベルカ
- Nishi 11 Chome/18 Chome, Hokkaido
- Dining Bar,Dining bar / General / Craft Beer
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坂田 睦Makoto Sakata
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A sensibility that transcends the boundaries of the chef brings out the best in the ingredients.
Mr. Sakata was born in 1983 in Hokkaido. Having originally started his career as a hairdresser, he moved into the culinary world. He has seven years of experience working in Latin American restaurants. With seven years of experience working in a Latin American restaurant, his wealth of experience gives the imagination and depth to his cuisine. At Tritaberuka, which opened in 2016, he has been a chef since its opening, always pursuing how to make the chicken and vegetables taste better. The free and creative dishes that come out of not being a dedicated cook have captivated visitors to the restaurant.
坂田 睦Makoto Sakata
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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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Izakaya kappo Tamura
居酒屋割烹 田村
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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玉木 進Susumu Tamaki
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Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.
It was a connection with the Kanazawa City Cooking and Restaurant Association chairman at the time that led him into the world of chefs. He decided to change his career from the publishing industry because he was fascinated by the charm of Kaga cuisine. Since then, he has been supporting Tamura in Kanazawa for 20 years. Lined up in the restaurant are photos of people everyone has seen on TV, taken when they visited the restaurant. The restaurant is renowned among celebrities as a top-rated store. Mr. Tamaki continues to study Kaga cuisine and has many repeat customers for his menu, resulting from his curiosity.
玉木 進Susumu Tamaki
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Jizakanaya Hamamatsucho Branch
海鮮問屋 地魚屋 浜松町店
- Hamamatsucho/Daimon, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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奥山 直之Naoyuki Okuyama
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Delivering smiles to customers through fresh fish cuisine.
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
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Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch
雌牛専門店 板前焼肉一牛 三宮店
- Shin-Kobe/Kitano, Hyogo
- 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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Tenkaaji Sanbashi Main Branch
天下味桟橋本店
- Kochi Station/Harimayabashi, Kochi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)
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谷渕 聡Satoshi Tanibuchi
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Takes a step forward, day by day, to become the ideal restaurant chef.
Mr. Tanibuchi was born in 1972 in Aomori and raised in Kochi. He was fascinated by a chef at a restaurant that his family had known since he was a child, and so naturally chose the path of cooking. Moved to Osaka at 18 and trained in various kinds of cuisine, mainly at restaurants. Later, he returned to his hometown in Kochi and joined Tenkaaji in 2006, attracted by the company's community-based efforts. Each day, he devotes himself to cooking to please his guests.
谷渕 聡Satoshi Tanibuchi
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Yakiniku Nabedonya Shikata
焼肉鍋問屋 志方
- Nakameguro, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)
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前西 貴哉Takaya Maenishi
The Chef's Recommendations -
Providing pleasure with outstanding meat delicacies chosen by meat professionals.
Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.
前西 貴哉Takaya Maenishi
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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)
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山田 幸隆Yukitaka Yamada
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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
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IOTO - Kyoto Vegetable and Charcoal Grill -
京野菜と炭火料理 庵都
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine
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中村 健治Kenji Nakamura
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Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.
Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.
中村 健治Kenji Nakamura
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Ponta Honke
ぽん多本家
- Okachimachi, Tokyo
- General,Western / Tonkatsu (fried pork cutlet) / General
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島田 良彦Yoshihiko Shimada
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He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.
Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.
島田 良彦Yoshihiko Shimada
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Tofu-ya
とうふや
- Ise, Mie
- Japanese,Japanese / General / Tofu Dishes
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千原 昌也Masaya Chihara
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His signature crafted tofu cuisine comes backed by years of Japanese culinary training.
He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.
千原 昌也Masaya Chihara
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Ristorante Kurodino
リストランテ クロディーノ
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta
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丸山 孝一Koichi Maruyama
The Chef's Recommendations -
The dream of a boy who liked cooking has come true after working in the kitchen of a renowned restaurant.
He was born in 1975 in Saitama. As he liked cooking since he was an elementary school student, when he became a high school student he started working part time at a cake shop, while belonging to a Judo club. He decided to be an Italian chef by recommendation of the cake shop owner, and entered a cooking school. In 1995, he entered the company [ENOTECA PINCHIORRI TOKYO]. After working their main branch in Florence as a patissier, he worked at Tokyo branch as the sous-chef for 5 years from 2005. His stylish dishes bring out the original tastes of the ingredients.
丸山 孝一Koichi Maruyama
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