101 - 120 of 1830 chefs
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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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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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ZEN
ZEN 繕
- Kusatsu, Gunma
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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小田 和広Kazuhiro Oda
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Mr. Oda started as a hotel chef and became a meat specialist.
He was born in 1993 in Ibaraki. He started his career as a chef in his early 20s. Initially working as a Chinese chef in a major hotel, he spent his early years in training until his mid-twenties. After that, he turned to specializing in meat and has served many quality meats to his guests. He is currently the head chef at ZEN.
小田 和広Kazuhiro Oda
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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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Sushi Mahoroba
寿司まほろば
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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村上 勝浩Katsuhiro Murakami
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Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.
Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.
村上 勝浩Katsuhiro Murakami
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Sushi Umiji
寿司海路
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)
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角藤 文俊Fumitoshi Kakutou
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Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.
He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.
角藤 文俊Fumitoshi Kakutou
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Sukiyaki Shabu-shabu Medetaya
すき焼きしゃぶしゃぶ めでたや
- Asakusabashi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
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一場 恵Megumi Ichiba
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Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.
She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.
一場 恵Megumi Ichiba
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Koshitsu Wagyu Yakiniku Gin Namba Branch
個室 和牛焼肉 吟 難波店
- Namba, Osaka
- Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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平子 貴利Takatoshi Hirako
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Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.
He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.
平子 貴利Takatoshi Hirako
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Matoi Ginza
まとい銀座
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine
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的場 圭司Keiji Matoba
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Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.
Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.
的場 圭司Keiji Matoba
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Kita
北
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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小林 和博Kazuhiro Kobayashi
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Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).
He was born in 1970 in Nagano. The owner of Kita. After training at a Kappo restaurant in Osaka, he moved to Kanagawa and honed his skills at several sushi restaurants in Yokohama. In 2005, he founded his current restaurant in his mid-30s and became independent. Since then, he has served high-quality sushi courses in the city of the sea and captured the hearts of both local guests and travelers. While respecting the tradition of Edo-mae, he also offers nigiri and side dishes with his own arrangements, showing off new deliciousness and enjoyment of food. The warm and stylish hospitality that reflects his sincere personality also attracts a reputation.
小林 和博Kazuhiro Kobayashi
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Shikiryori Kitagaichi
四季料理きたがいち
- Ningyocho/Kodenmacho, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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料理長・生沼The head chef, Mr. Oinuma
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After studying as a Japanese chef, Mr. Oinuma provides "delicious excitement" to guests.
He was born in 1985. Started his career as a chef at the age of 20. At first, he honed his skills while being influenced by his seniors as a chef. After that, he was active in restaurants in Tokyo, mainly Japanese food. Currently, he is a chef at Kitagaichi. With the theme of "delicious excitement," he provides guests with a dining experience that impresses them the moment they eat it.
料理長・生沼The head chef, Mr. Oinuma
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Ginza Tamai
銀座 玉ゐ
- Ginza, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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長谷川 久展Hisanobu Hasegawa
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Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".
He started working at Nihonbashi Tamai in December 2014 and moved to Ginza Tamai in April 2016. During the past 42 years, he has worked in the food and beverage industry, mainly in the Japanese food field. It makes him very happy when customers tell him that the dishes he serves them are delicious, so he works hard every day with that feeling in mind. Considering that conger eel dishes are rare in the world, his ambition is to make delicious dishes that everybody has never tasted before.
長谷川 久展Hisanobu Hasegawa
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Nihonbashi Tamai Main Branch
日本橋 玉ゐ 本店
- Nihonbashi, Tokyo
- Japanese,Japanese / General / Sake
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丸山容史Hiroshi Maruyama
The Chef's Recommendations -
Started his career in the F&B industry as a teenager.
Mr. Maruyama has been training in a sushi restaurant since his teens and has experience with a wide range of fish. Among them, the conger eel is a delicate fish whose quality varies dramatically depending on how it is handled. He is proud of his restaurant's devotion to quality, which he believes customers will see once they sample their meals. He feels that Japan's traditional eating culture is based on an attitude of hospitality. His ambition is to consistently utilize the skills and knowledge he has acquired, with the goal of bringing delight to his customers.
丸山容史Hiroshi Maruyama
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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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Yakiniku Horumon Daigoro
焼肉ほるもん 大五郎
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer
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山本 大五郎Daigoro Yamamoto
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Mr. Yamamoto is making people around the world happy with Yakiniku.
He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.
山本 大五郎Daigoro Yamamoto
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Hareya Bettei
はれや 別邸
- Kita-Shinchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake
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寺田 竜之進Ryunoshin Terada
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Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.
Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.
寺田 竜之進Ryunoshin Terada
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Shellfish, Shrimp and Crab
貝と海老そして蟹
- Namba, Osaka
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean
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中村 宏Hiroshi Nakamura
The Chef's Recommendations -
The daily goal is to entertain and satisfy guests.
Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.
中村 宏Hiroshi Nakamura
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Mahoroba Teppan Okinawa
mahoroba 鉄板 沖縄
- Matsuyama/Kume/Wakasa, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak
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新垣 淑也Yoshiya Arakaki
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Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.
He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.
新垣 淑也Yoshiya Arakaki
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Mahoroba Teppan Shinsaibashi
mahoroba 鉄板 心斎橋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French
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和田 征二 Seiji Wada
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Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.
He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.
和田 征二 Seiji Wada
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WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch
和牛焼肉 百名山 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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井上 卓志Takuji Inoue
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Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.
Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.
井上 卓志Takuji Inoue
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