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861 - 880 of 1837 chefs

Hakata Motsunabe Yamanaka Ohashi Main Branch

博多もつ鍋 やま中 大橋本店

  • Minami-ku, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中 幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for HHakata Motsunabe Yamanaka Ohashi Main Branch, taking an active role in the workplace. 

山中 幸一Koichi Yamanaka

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch

京都スタンドきよきよ三条神泉店

  • Shijo Omiya, Kyoto
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野 陽平Yohei Ono

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.

小野 陽平Yohei Ono

Jukusei-zushi Koshiro

熟成鮨 光史郎

  • Hirao/Kiyokawa, Fukuoka
  • Sushi,Japanese / General / Sushi / Sake

菅 浩一郎Koichiro Suga 

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

Mr. Koichiro Suga was born in 1972 in Fukuoka Prefecture. He jumped into the food and beverage industry as he was interested in cooking. He started his career at a Japanese restaurant. After that, he improved his skills at ryokans (Japanese-style hotels), hotels, and traditional Japanese cuisine restaurants. Although he has been focusing on Japanese dishes, he also has been studying sushi. At 37, he started working at Tshubakitei in Hotel De Shiki in Kurume City. He then became a manager. After working for about 8 years, he left the company. In December 2017, he opened his own restaurant, Jukusei-zushi Koshiro, as the head chef.

菅 浩一郎Koichiro Suga 

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch

炭火焼き鳥と博多もつ鍋 ながれ 錦本店

  • Nishiki-sanchome, Aichi
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

寺口 真央Mao Teraguchi

The Chef's Recommendations

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.

寺口 真央Mao Teraguchi

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

熟成和牛焼肉エイジング・ビーフ 渋谷店

  • Shibuya South Exit, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関 岳Gaku Ozeki 

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関 岳Gaku Ozeki 

Nihon Yakiniku Hasegawa Omotesando branch

日本焼肉はせ川 表参道店

  • Omotesando/Aoyama, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤 綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤 綱二Koji Saito

Kobe Beef Yakiniku Okatora

神戸ビーフ焼肉 お加虎

  • Sannomiya, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

坂本 敏章Toshinori Sakamoto

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.

坂本 敏章Toshinori Sakamoto

Kobe Beef Dining Wagyu Tok

Kobe Beef Dining 和牛特区

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

Yurayura Asakusa Branch

ユラユラ 浅草店

  • Asakusa, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

横尾 太陽Taiyo Yokoo

Mr. Yokoo developed steadily, learning not only culinary skills but also skills in customer service.

He was born in 2003 in Tokyo. Helping out at his father's yakitori restaurant sparked his interest in pursuing a culinary career. Gradually, he became fascinated by the cooking depth and honed his skills. He gained experience working at an izakaya in Kitasenju, solidifying his foundation as a chef. At the Yurayura Asakusa Branch, he began as a part-time worker. His sincere attitude and passion for the job were recognized, leading to a full-time position.

横尾 太陽Taiyo Yokoo

Ebisu Shoten Shinsatsu BLOCK Branch

恵美須商店 シンサツBLOCK店

  • Shin-Sapporo/Shiroishi, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)

舘野 友紀Yuuki Tateno

To see the happy faces of customers. A chef who delivers delicious food and smiles.

Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese - style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shinsatsu BLOCK Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.

舘野 友紀Yuuki Tateno

Sukiyaki Jyuniten

すき焼き 十二天

  • Marunouchi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

浅川 吉継Yoshitsugu Asakawa

Mr. Asakawa wants to deliver the ingredients that professional experts have carefully chosen in their most delicious state.

He was born in 1971 in Osaka. After graduating from college, he started his culinary career at 23. Beginning at a hotel in Takaragaike, Kyoto, he gained experience as a French chef. He then moved to France in his mid-twenties, honing his skills in various restaurants for six and a half years. Returning to Japan, he opened his own restaurant and became an owner-chef. After that, he joined Sukiyaki Jyuniten with the skills and knowledge he had acquired over the years.

浅川 吉継Yoshitsugu Asakawa

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)

福嶋 優太Yuta Fukushima

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

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

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

Shin Asakusa

新浅草

  • Kita-Shinchi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小川 正剛Masataka Ogawa

Offering a delightful and fun time with exquisite Japanese cuisine and delicious sake.

Mr. Ogawa was born in 1976 in Osaka. He was inspired by the demeanor, speed, and precision of chefs, admiring every movement, and decided to pursue a career as a chef himself. After dedicating 25 years to specializing in Kaiseki cuisine, he became the head chef at Shin Asakusa.

小川 正剛Masataka Ogawa

Yakiniku Okuu Shinbashi branch

焼肉おくう新橋店

  • Shimbashi/Shiodome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu

笠原 大輝Daiki Kasahara

The Chef's Recommendations

His love of cooking naturally led him on the path to becoming a chef.

Chef Kasahara was born on November 19th, 1980 in Kanagawa Prefecture. He always loved cooking, so after graduation, he enrolled at Tokyo Seishin Culinary Academy to begin his journey toward becoming a chef. While training at the academy, he worked for a year and a half at an Italian restaurant, and for two years at a yakiniku (Japanese BBQ) restaurant in Ginza to accumulate experience. After graduating, he became a chef at a yakiniku restaurant. He never fails to make the perfect cut to make the meat easy for guests to eat.

笠原 大輝Daiki Kasahara

Sushi Kaki Shinjuku Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch

寿司 牡蠣 新宿スシエビス 新宿西口小滝橋通り

  • Nishi-Shinjuku, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

飯田 徹也Tetsuya Iida

The love of sushi comes to shape: A reliable chef's challenge utilizing the experience at a major restaurant.

Mr. Iida was born in 1982 in Chiba. His love of sushi led him to a career in the culinary arts. He trained for 17 years at a major sushi chain and developed solid skills and experience.  In 2023, at the chairman's invitation, he joined the Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch. With his inquisitive mind and skill, he contributes to developing popular menus and quality improvement at the restaurant. He became the head chef in February 2024.

飯田 徹也Tetsuya Iida

Yakitori Miyagawa Otemachi branch

やきとり宮川 大手町店

  • Otemachi, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

柴田 勲Isao Shibata

In the battleground of restaurants, he is aiming to be the overwhelming No.1 restaurant in the area.

He was born in 1963 in Toyama prefecture. He found that the restaurant field was fun and deep while working a part time job in his school days. After graduating from high school, he trained at a Japanese pub in Tokyo for 7 years, and entered MIYAGAWA Co., Ltd. in 1989. He became the manager of the Otemachi branch when it opened, and managed the whole kitchen. His current goal is to be the overwhelming No.1 restaurant in the battleground of restaurants of Tokyo. He inspects the branches every month, to develop ideas to improve the working environment and operation of his restaurant. He attracts many repeaters with his friendly personality.

柴田 勲Isao Shibata

Matsusaka Gyuu Amiyaki Okuyama

松阪牛網焼き おくやま

  • Yokkaichi, Mie
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General

奥山 博Hiroshi Okuyama

The Chef's Recommendations

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.

奥山 博Hiroshi Okuyama

Yurakucho Kakida

有楽町かきだ

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

蛎田 一博Kazuhiro Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.

蛎田 一博Kazuhiro Kakida

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