861 - 880 of 1843 chefs
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Matsuzaka-niku Ganso Wadakin
松阪肉元祖 和田金
- Matsusaka/Kisei, Mie
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)
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つやこTsuyako
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She ensures that every guest feels welcomed with nothing less than perfect hospitality.
Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.
つやこTsuyako
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FUJIWARA STEAK HOUSE
FUJIWARA STEAK HOUSE
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak
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山口 豊Yutaka Yamaguchi
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Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.
He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.
山口 豊Yutaka Yamaguchi
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Sushi JIN-E
鮨 甚江
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese
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加藤 聡Satoshi Kato
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Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.
He was born in 1971 in Kanagawa. Born to a long family line of fishermen, he has been interested in fish since he was young. Because his family was often busy, he had many chances to cook in their place, and he was happy to please them with his cooking. His starting point as a chef was at the restaurant Sushitatsu in his hometown when he was 16 years old. Later on, at the age of 25, he came to Tokyo. In 2017, he opened Sakurazaka Kato in Akasaka. He shut down this restaurant during the COVID-19 pandemic but, blessed by fate, opened another restaurant, Sushi JIN-È. JIN-È is the trade name of the fishery business run by Mr. Kato's relatives, which he had planned to use someday as the name of his restaurant.
加藤 聡Satoshi Kato
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Zerodo Jukusei Steak
０℃熟成ステーキ
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Hamburger Steak / Steak
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鬼塚 尚也Naoya Onizuka
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Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.
He was born in 1998 in Osaka. His grandmother was an excellent cook and used to serve him and his friends. Her food was delicious, and the people who ate it were smiling and saying, "Delicious." He became a chef because he wanted to make people smile with his own cooking. At 15, he entered the world of cooking and trained at Rakushoku Kukan Satoshiya. After that, he joined Creo-ru corporation at the age of 20. He is currently working as a chef at Zerodo Jukusei Steak Main Branch.
鬼塚 尚也Naoya Onizuka
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Italian Cuisine Bocca Buona
イタリア料理 ボッカボーナ
- Hida/Takayama, Gifu
- Italian,Italian/French / Italian / Pasta / Pizza
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村山 淳Atsushi Murayama
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Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].
He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.
村山 淳Atsushi Murayama
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Hakata Ajidokoro Iroha
博多味処いろは
- Kawabata/Gion, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)
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原田 隆史Takashi Harada
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Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.
Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.
原田 隆史Takashi Harada
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Ushikoi Shinjuku Branch
赤身焼肉のカリスマ「牛恋 新宿店」
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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小泉 孟Hajime Koizumi
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Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.
He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.
小泉 孟Hajime Koizumi
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Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch
北海道酒場 北の家族 なんば千日前店
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns
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Choi Oden Shinjuku Main Branch
ちょいおでん新宿本店
- Nishi-Shinjuku, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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佐藤 敬Takashi Sato
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Experienced as a chef at prestigious hotels and overseas. A chef who continues to attract guests.
Mr. Sato was born in 1958 in Tokyo. He has experienced various genres, mainly Japanese food, including Hotel New Otani, where he has worked for 13 years. He has worked not only in Japan but also as a chef in Singapore. He has been with CANVAS Inc. since around 2017 and now works at Choi Oden Shinjuku Main Branch. With his experience entertaining many guests at prestigious hotels and abroad, he continues to charm guests over the counter.
佐藤 敬Takashi Sato
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Sangubashi IBUSANA
参宮橋いぶさな
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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岡崎 安統Yasunori Okazaki
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Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.
Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.
岡崎 安統Yasunori Okazaki
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Kani Ryori Kanetsuna
かに料理 かね綱
- Saijo/Higashihiroshima, Hiroshima
- Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)
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兼綱 尚徳Hisanori Kanetsuna
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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
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Yakiniku Motoyama Akihabara Branch
焼肉もとやま 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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渡部 一彦Kazuhiko Watanabe
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Enjoy the carefully selected Kobe beef.
An unrivaled lover of yakiniku, Mr. Watanabe fell in love with the taste of Yakiniku Motoyama and left the company where he had worked for many years to join Yakiniku Motoyama. He started as a cooking assistant and later worked as a manager at all Yakiniku Motoyama restaurants. Currently, he is working hard as head of the food service division.
渡部 一彦Kazuhiko Watanabe
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Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch
中華居酒屋香香厨房 JR55ビル店
- Sapporo Station, Hokkaido
- Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)
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Shutoku 2nd Branch
秀徳2号店
- Tsukiji, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
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福里 優一郎Yuichiro Fukusato
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Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.
He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.
福里 優一郎Yuichiro Fukusato
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Toriya Otori
鶏屋 鳳
- Otaru/Yoichi/Shakotan, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
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八木 裕史Hirofumi Yagi
The Chef's Recommendations -
A chef with passion entered the cooking field to realize his dream since he was young.
He was born in June 1973 in Hokkaido. He wanted to be a chef since he was young, as he liked to please people with his food. To realize this dream, he entered the restaurant industry. While operating a bar and serving alcohol and delicious food there, he started thinking about opening a restaurant specializing in chicken, and the thought got stronger. In 2008, being fully prepared, he opened [Toriya Otori]. This restaurant has become popular serving delicious chicken dishes elaborated in their own ways, and many guests return as repeaters. He is always searching for dishes that the guests will become addicted to.
八木 裕史Hirofumi Yagi
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TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch
TOKYO FISHERMAN'S WHARF 魚秀～UOHIDE～渋谷宇田川店
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Japanese,Japanese
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中井 信之Nobuyuki Nakai
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After 20 years, Mr. Nakai teamed up with his senior apprentice.
He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."
中井 信之Nobuyuki Nakai
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Kagayasuke Main Branch
本店加賀彌助
- Kanazawa Station, Ishikawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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西川 正次Masatsugu Nishikawa
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A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.
Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.
西川 正次Masatsugu Nishikawa
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Kappa Ramen Honpo Izumisano Branch
河童ラーメン本舗 泉佐野店
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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伊藤 純Jun Ito
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Fell in love with KAPPA HONPO president and started a career in ramen (noodles).
Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.
伊藤 純Jun Ito
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Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch
四川伝統火鍋 蜀漢 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Szechuan,Chinese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Szechuan
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Niku no Tajima Ogibashi Main Branch
肉の田じま 扇橋本店
- Kiyosumi-Shirakawa, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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谷田川 良夫Yoshio Yatagawa
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Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.
He was born in 1962 in Tokyo. In junior high school, he discovered the joy of cooking and entered the food industry. He has been working at Niku no Tajima for more than 40 years since he was a high school student and is now the manager and head chef of the restaurant. Of all the meats, it is especially difficult to judge the internal organs, but he found it enjoyable to identify good meat as he gained experience over the years. He is a chef who continues to hone his skills to provide his customers with the best meat in the best condition. His desire to serve high-quality meat is reflected in his cuisine.
谷田川 良夫Yoshio Yatagawa
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