941 - 960 of 1796 chefs
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Chatei
茶亭
- Gotenba/Susono, Shizuoka
- Chinese,Chinese / Szechuan / General / Chinese Sosaku (creative cuisine)
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嘉手納 亮Ryo Kadena
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A chef who creates uncompromising dishes with a bold yet delicate sensibility.
Mr. Kadena was born in 1981 and is a native of Okinawa. When he was in high school, he started working part time at a French restaurant in Yokohama and was awakened to the charms of cuisine. After graduating, he studied French cuisine and banquet cuisine at the Ritz-Carlton and Grand Hyatt Tokyo. As chef at Chatei, he dives headfirst into the world of modern Chinese, which is a new genre. He shows his skills every day with his delicious cuisine. With his belief in working diligently every day to make Chatei more widely known, he continues to pursue ingenious cuisine.
嘉手納 亮Ryo Kadena
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Kagurazaka Sushi Konkon
神楽坂 寿司 こんこん
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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近藤 昌弘Masahiro Kondo
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Mr. Kondo has pride as a sushi artisan and continues to refine his skills.
He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.
近藤 昌弘Masahiro Kondo
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Yakiniku Kokon
焼肉古今
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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馬場 祐次Yuji Baba
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Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.
Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.
馬場 祐次Yuji Baba
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BLACK TERRACE
BLACK TERRACE
- Ikejiri-Ohashi/Mishuku, Tokyo
- Steak,Yakiniku/Steak / General / Seafood / Steak
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小川 健太Kenta Ogawa
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Fascinated by BLACK TERRACE, Mr. Ogawa turned from a photographer to the world of food.
He was born in 1992 in Kanagawa. When he was working as a photographer after graduating from university, he reached a turning point when he met BLACK TERRACE. That restaurant has a unique atmosphere which fascinated him, then he decided to transition into a chef. Having always enjoyed cooking, he began his career as a chef at the age of 25. After that, he has devoted himself to further study and is now active as a chef. He pursues sensitive cuisine worthy of the expressive restaurant.
小川 健太Kenta Ogawa
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Ginza Shabutsu Yoshinosasa Ginza Branch
銀座しゃぶ通好の笹銀座店
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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伊藤 扇次郎Senjiro Ito
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Offering customers food with warmth and kindness.
Since Mr. Ito's family owned a fresh fish shop and deli, he spent a lot of time cooking from a young age, so he naturally decided to become a chef. After graduating from high school, he went to culinary school. Recommended by a friend, he began working at the Haute Cuisine Restaurant Kiku. Here, he met the master who would later become his mentor, and he learned the basics of cooking. He endeavors to serve "dishes with warmth and kindness" in terms of taste, aroma, and presentation.
伊藤 扇次郎Senjiro Ito
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Kyoboshi
京星
- Gion, Kyoto
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)
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榊原 俊徳Toshinori Sakakibara
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Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].
He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.
榊原 俊徳Toshinori Sakakibara
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Pes.
Pes.ペス
- Nagoya Station, Aichi
- Mexican/Central American,Global/International / Mexican/Central American / Brazilian/South American / Wine
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岡山 雄磨Yuma Okayama
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Mr. Okayama opened his restaurant inspired by Peruvian and Latin American cuisine, which was a new frontier for him.
He was born in 1988 in Aichi. His interest in cooking began when he was young, watching his mother cook at home and helping her in the kitchen. After graduating from culinary school, he started his career at an Italian restaurant in Nagoya. Having accumulated training at many famous restaurants, he moved to Italy when he was 24 years old. After returning to Japan, he became a chef at an Italian restaurant in Tokyo. Upon returning to Nagoya, he was involved in the launch of a Peruvian restaurant and was fascinated with Peruvian cuisine, which he had no experience with. In November 2022, he opened Pes. and became independent.
岡山 雄磨Yuma Okayama
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Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
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松本 大典Daisuke Matsumoto
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World renowned chef of traditional Tokyo-style Sushi in Kyoto.
He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.
松本 大典Daisuke Matsumoto
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RUBY JACK'S Steakhouse & Bar
RUBY JACK’S Steakhouse＆Bar
- Akasaka, Tokyo
- Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak
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マシュー クラブMatthew Crabbe
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A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.
Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.
マシュー クラブMatthew Crabbe
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il Cardinale
il Cardinale
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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菊地 将太Syota Kikuchi
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Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.
He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.
菊地 将太Syota Kikuchi
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KATSUDON
喝鈍
- Osaka Station/Umeda Station, Osaka
- Japanese,Japanese / Katsudon (fried pork cutlet bowl)
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渡邉 誉Homare Watanabe
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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
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Sushi Naoki
壽司 なを㐂
- Higashi Chaya District, Ishikawa
- Sushi,Japanese / Sushi / Wine / Sake
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北 直幸Naoyuki Kita
The Chef's Recommendations -
Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.
Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.
北 直幸Naoyuki Kita
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Honmachi Saryo
本町茶寮
- Inuyama, Aichi
- Japanese,Japanese / Local Japanese Cuisine / Wagashi (traditional Japanese sweets) / Soft Ice Cream
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久世 高裕Takahiro Kuze
The Chef's Recommendations -
Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.
He was born 1981 in Aichi Prefecture. In an effort to liven up his city, Mr. Kuze started setting up his own food stall at events such as the Inuyama Festival, and was able to learn practical restaurant management and service skills from on-the-ground experience. In 2014, he opened [Honmachi Saryo] with the conviction that an effort to boost the tourism economy shouldn't be based on tax incentives. The tea house has created a photo-worthy menu, focusing on dengaku (grilled miso skewers), which is gaining popularity as an affordable yet delicious treat of Inuyama.
久世 高裕Takahiro Kuze
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Agezuki
あげづき
- Kagurazaka, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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保科 剛Go Hoshina
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Decided to be a chef at the age of 17, still seeking for the ideal taste.
Born in 1972 in Chiba prefecture, he decided to open his own pork cutlet restaurant when he had a pork cutlet in a Japanese cuisine restaurant during the stay in the US as a high school student. After graduation, he had training at several Japanese restaurants to learn culinary fundamentals, and also studied how to cook pork cutlets in his own way. He visited many renowned pork cutlet restaurants to steal their tastes, and spent most of his salary on it. Finally he opened [Agezuki] at the age of 37, he has since been making efforts to realize his ideal pork cutlet.
保科 剛Go Hoshina
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Daiki Suisan Kaiten Sushi Dotonbori Branch
大起水産回転寿司 道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaitenzushi (conveyor belt sushi),Japanese / Sushi
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今村 哲也Tetsuya Imamura
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Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.
He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.
今村 哲也Tetsuya Imamura
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Tempura Miyashiro
天婦羅 みやしろ
- Nakameguro, Tokyo
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)
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宮代 直亮Naoaki Miyashiro
The Chef's Recommendations -
Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.
Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura.
宮代 直亮Naoaki Miyashiro
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Sushi Fukushima
寿司福島
- Fukushima/Noda, Osaka
- Sushi,Japanese / General / Sushi / Sake
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山? 誠生Seiki Yamasaki
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His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.
He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.
山? 誠生Seiki Yamasaki
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Nishiazabu Yakiniku X ~TEN~
西麻布 焼肉X ~TEN~
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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川崎 亮Ryo Kawasaki
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Mr. Kawasaki is a chef who presents the charm of Yakiniku, which continues to evolve.
He was born in 1976 in Hokkaido. Specializing in meat dishes, he has extensively researched meat connoisseurship and cooking methods. His career as a chef began at Brasserie Tablose in Daikanyama, Tokyo. After that, he became the chef of the French restaurant Stellato in Shirokane. He then moved to the French restaurant Stellato in Shirokane, Tokyo. Then, he served as sous chef at Ogasawara Hakushakutei and as chef at both AW Kitchen and BLT STEAK TOKYO. In 2019, he was appointed as chef of Nishiazabu Yakiniku TEN, which further explores the appeal of yakiniku.
川崎 亮Ryo Kawasaki
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Sushi Hanayoshi
鮨 花吉
- Niseko/Kutchan/Rusutsu, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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吉岡 亮平Ryohei Yoshioka
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A skillful chef who offers exquisite seafood from Hokkaido.
Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.
吉岡 亮平Ryohei Yoshioka
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Fugu Ryori Tomoe
ふぐ料理 ともえ
- Kyotogosho/Nishijin, Kyoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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亀井 一洋Kazuhiro Kamei
The Chef's Recommendations -
His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.
He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).
亀井 一洋Kazuhiro Kamei
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