101 - 120 of 1841 chefs
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Agu-buta-shabu Izakaya Hakuryu Nishiki
あぐー豚しゃぶ居酒屋 はくりゅう 錦
- Nishiki-sanchome, Aichi
- Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine
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杉崎 栄二Eiji Sugisaki
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Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.
He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.
杉崎 栄二Eiji Sugisaki
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Hikizan
引算
- Nagarekawa/Yagembori, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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青木 伸一Shinichi Aoki
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Mr. Aoki delivers the best Japanese cuisine with his "Hikizan (subtraction)" cooking style, in which the deliciousness of seasonal ingredients shines through.
He was born in 1975 in Hiroshima. The owner of Hikizan. After training at a major restaurant in Hiroshima-shi, he produced a sake izakaya, Kokoroya, in Otemachi, the same city, and developed it into a popular restaurant. While cooking dishes that go well with alcohol, he realized the depth of Japanese cuisine again, so he honed his skills in authentic Japanese cuisine. In 2014, he gained the management rights of Kokoroya and became independent. As he operated the restaurant, he prepared to open a Japanese restaurant, and in April 2020, he opened his current restaurant. He entertains guests from Japan and abroad with seasonal Japanese cuisine that is skillfully prepared with the best of ingredients.
青木 伸一Shinichi Aoki
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Tetue. ~classique et nature~
Tetue.〜classique et nature〜
- Shirokane/Shirokanedai, Tokyo
- French,Italian/French / French / Wine / General
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小村 健次Kenji Omura
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Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.
He was born in 1975 in Shimane. Growing up watching his parents running a small restaurant, he naturally became a chef. Influenced by his father's Japanese cuisine but admiring the chefs on cooking shows, he chose the path of French cuisine to see a different world. After gaining experience at several stores in Tokyo, he moved to France. After returning to Japan, he worked as a chef at famous restaurants such as AUX BACCHANALES and L'ARTEMIS. In 2017, he became independent. In 2021, the name of the restaurant changed to Tetue.~classique et nature~ and rebranded. He is also a certified sommelier.
小村 健次Kenji Omura
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Hokkaido Jingisukan Lemon
北海道ジンギスカン 檸檬
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Whisky
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宮越 瑠花Ruka Miyakoshi
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Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.
She was born in 1998 and has been the manager of Hokkaido Jingisukan Lemon since its opening in 2024. It is her second store, having previously also served as the manager of an affiliate branch. She has extensive knowledge of ingredients and drinks and makes every effort to share this knowledge with her staff. Through her daily study and information gathering, she deepens her passion for the restaurant's service and hospitality, and her motto is to make it an attractive place for guests. With her cheerful and responsible personality, she works with younger staff members to develop the restaurant.
宮越 瑠花Ruka Miyakoshi
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Miyakami
みやかみ
- Asamashita, Kanagawa
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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宮上 圭介Keisuke Miyakami
The Chef's Recommendations -
Mr. Miyakami is a professional who has inherited the DNA of chefs and has been trained exclusively in Japanese cuisine.
He was born in 1979 in Kanagawa in 1979. Born to parents who owned a restaurant, he aspired to be a chef from an early age. Because the restaurant was located in a market, he grew up surrounded by quality ingredients and naturally developed the ability to judge them. After graduating from Hattori Nutrition College, he became certified as a dietitian and sommelier. He joined Tokyo Kitcho, where he had worked part-time since he was a student and continued training for about 13 years. Then, in 2007, he became independent and opened Miyakami.
宮上 圭介Keisuke Miyakami
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Yakiniku GUTS Hanare
焼肉GUTS 離れ
- Tanimachi/Tanimachi-yonchome, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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濵﨑 辰也Tatsuya Hamasaki
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Through the connections with others, Mr. Hamasaki grew as a person.
He was born in 1989 in Osaka. While in high school, he started working part-time at a local izakaya (Japanese-style pub) and went on to become a chef. Based on the foundation he developed there, he moved on to Italian cuisine and mastered the techniques of different cuisines. After that, he moved to a yakiniku restaurant in Umeda to gain more experience before joining Yakiniku GUTS Hanare.
濵﨑 辰也Tatsuya Hamasaki
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Tempura nasubi
天ぷらnasubi
- Nishinakasu/Haruyoshi, Fukuoka
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)
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柿本 博史Hiroshi Kakimoto
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Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.
He was born in Fukuoka. Having been deeply impressed by the skilled tempura chefs featured in the media, He decided to pursue a career as a tempura chef. After 10 years of experience at tempura specialty restaurants in the Fukuoka area, he opened Tempura Nasubi, with the concept of "to casually enjoy sake and tempura". He is currently working as both the owner and chef.
柿本 博史Hiroshi Kakimoto
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Kobe Beef Steak Hana-Houbi
神戸牛ステーキ 花ほうび
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak
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廣瀬 政彦Masahiko Hirose
The Chef's Recommendations -
Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.
He was born in 1961 in Kyoto. At 19, he started working at the Kobe Portopia Hotel, taking his first steps on the chef's path. After studying Teppanyaki cuisine performance overseas for 2 years, he returned to Japan and assumed the head chef position. For 30 years, he has been a driving force in the Japanese Teppanyaki cuisine industry as a head chef. He also serves as director of the Japan Teppanyaki Association and pours his heart and soul into training the younger generation as a teacher. Currently, he works at Kobe Beef Steak Hana-Houbi. He welcomes guests with his skilled handling and witty conversation.
廣瀬 政彦Masahiko Hirose
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Yakiniku Kappo Hajime
焼肉割烹はじめ
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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久保 沙佑Sasuke Kubo
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Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.
He was born in 2001 in Hokkaido. After experiencing several popular Yakiniku restaurants in Hokkaido, including Shimadaya, Nikudokoro Ginbeko, and Yakiniku Gurumanzu Ito, he joined Yakiniku Kappo Hajime in April 2024. In addition to meat, he offers a wide variety of attractive ingredients from producers throughout Hokkaido to numerous guests.
久保 沙佑Sasuke Kubo
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Kuroge Wagyu Junniku Yakiniku M.M.ya
黒毛和牛純肉焼肉 M.M.ya
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu
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濱 健一Kenichi Hama
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Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.
Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.
濱 健一Kenichi Hama
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Shabu Shabu Ogami
しゃぶしゃぶ 尾がみ
- Shimbashi/Shiodome, 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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小栗 浩輔Kosuke Oguri
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Mr. Oguri offers shabu-shabu that respects "Japaneseness," which he has perfected through his efforts.
He was born in 1980 in Shizuoka. At 27, he started his career in the food industry and studied at restaurants in Tokyo. He had experienced at Kissho, Shabu-gen, Shabu-shabu Yamawarau. He has been working as a restaurant manager and a sommelier. At Ogami, he currently offers shabu-shabu that respects "Japaneseness," such as using seasonal ingredients from his experience in Japanese cuisine and shabu-shabu.
小栗 浩輔Kosuke Oguri
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Paradise of Japanese sake and shochu, Ajihanya
日本酒焼酎の楽園味範家
- Sannomiya, Hyogo
- Japanese,Japanese / Fugu (blowfish) / General / Sake
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三原 範也Noriya Mihara
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Diligently building up his cooking skills day by day, Mr. Mihara achieved his dream.
He was born in 1988 in Osaka. From a young age, he dreamed of having a skill in "cooking," so he entered the Abeno Tsuji Culinary School after graduating from high school. After graduating from culinary school, he honed his culinary skills at sushi restaurants in Kita-Shinchi and Nishi-Azabu. With the belief that a chef should own their own restaurant, he set a personal goal of becoming independent by the age of 30. As a manager at a seafood izakaya, he gained experience in preparations for grand openings, management, and business operations. He made it to open Minoriya, a restaurant embodying his ideals, in Sannomiya, Kobe.
三原 範也Noriya Mihara
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BAR SMOKED Kotobuki Ibushi Kobo
バルスモーク寿燻工房
- Asakusa, Tokyo
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine
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蒲池 修Osamu Kamachi
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Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.
He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.
蒲池 修Osamu Kamachi
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Wine Lounge & Restaurant Cepages
Wine Lounge & Restaurant Cepages
- Nagoya Station, Aichi
- French,Italian/French / French / Wine / Whisky
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Han no Daidokoro Bettei Shibuya Branch
韓の台所別邸 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)
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大島 孝之Takayuki Oshima
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The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.
He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.
大島 孝之Takayuki Oshima
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Sumiyaki Jidori SANZO
炭焼地鶏 山蔵（SANZO）
- Dazaifu/Chikushino, Fukuoka
- Yakitori/Kushiyaki (grilled skewers),Japanese / General / Kushiyaki (grilled skewers) / Chicken
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熊本 義宗Yoshimune Kumamoto
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Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.
He was born in Fukuoka. He has experience in cooking in 10 countries around the world. After returning to Japan, he further studied as a chef at luxury hotels such as the Hyatt Regency Fukuoka. While incorporating new ideas gained from diverse perspectives, he also has an excellent ability to present Japanese cuisine.
熊本 義宗Yoshimune Kumamoto
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Sushi Ogido
鮨おぎ堂
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
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荻堂 胤志Tsugushi Ogido
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Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.
Mr. Tsugushi Ogido, born in 1974 in Okinawa, is the owner of Sushi Ogido. With a passion for culinary arts from an early age, he honed his skills in his hometown before moving to Osaka at age 20 to pursue his dreams. In 2008, he opened his first sushi restaurant in Kitashinchi, marking his independence. In 2016, he relocated and reopened the restaurant to its current place. It is a dining space with a beautiful cypress counter where the finest nigiri and seasonal dishes are prepared with care, such as aging, and presented with chic gestures. His warm hospitality is also well-received.
荻堂 胤志Tsugushi Ogido
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Kyoto Kanigin Kawaramachi Branch
京都 かに銀 河原町店
- Shijokawaramachi/Teramachi, Kyoto
- Seafood,Japanese / General
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大山 武Takeshi Oyama
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An experienced Japanese chef offers all-you-can-eat crab.
Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.
大山 武Takeshi Oyama
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Kitashinchi THE
北新地 坐
- Kita-Shinchi, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine
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河原 瑞樹Mizuki Kawahara
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Valuing dialogue with guests, an experienced chef opens up a new frontier.
Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.
河原 瑞樹Mizuki Kawahara
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Innovative Japanese food Lufu
日本料理 るふ
- Hirao/Kiyokawa, Fukuoka
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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長谷川 竜也Tatsuya Hasegawa
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Offering global dishes that transcend the boundaries of Japanese cuisine, welcoming guests from around the world.
Mr. Hasegawa pursued his culinary career while experiencing diverse international cultures and further enhanced his skills and knowledge by visiting Michelin's three-star restaurants in Japan. After moving to Kagoshima to the potential of local cuisine, he became independent in 2023. Currently, he handles everything from sourcing ingredients and preparation to cooking and serving customers. He visits producers across Japan to deepen his understanding of local flavors and ingredients, breathing new life into his dishes. He values his relationship with the community and passionately seeks to refine his culinary skills daily.
長谷川 竜也Tatsuya Hasegawa
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