101 - 120 of 1794 chefs
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Nepali & Indian Restaurant BASURI Teradacho
ネパール＆インド レストラン BASURI 寺田町
- Tennoji/Abenobashi, Osaka
- Indian Curry,Curry / Indian / Nepalese / Indian Curry
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サプコタ アジャヤAjaya Sapkota
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Mr. Sapkota provides heartwarming hospitality with Nepalese food.
He was born in Nepal. With a dream of opening a restaurant in Japan, he came to Japan. He has been researching the authentic Indian and Nepalese cuisine he learned in his home country to match the Japanese palate. On November 20, 2023, he opened Nepali & Indian Restaurant BASURI with his family. He tries to maintain a restaurant with warm hospitality, the aroma of spices, and a smile on the faces of his guests.
サプコタ アジャヤAjaya Sapkota
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Osaka Cocktail Library Akashic Records
Osaka Cocktail Library Akashic Records
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others
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濵口 貴志Takashi Hamaguchi
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Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.
Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.
濵口 貴志Takashi Hamaguchi
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J'apprends
J'apprends
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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原 洋隆Hirotaka Hara
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In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.
He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.
原 洋隆Hirotaka Hara
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Irifune Ito-ekimae Branch
入船伊東駅前店
- Ito/Shimoda, Shizuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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金井 克彦Katsuhiko Kanai
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Pursuing sushi for 30 years.
Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.
金井 克彦Katsuhiko Kanai
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Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West
宮崎尾崎牛 和食 鉄板焼き 吟 梅田ヒルトンプラザウエスト
- Nishi-Umeda, Osaka
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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樋口 芳也Yoshiya Higuchi
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Mr. Higuchi finds true pleasure and purpose in working as a chef.
He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.
樋口 芳也Yoshiya Higuchi
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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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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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Kankoku Chicken DAOL
韓国チキン DAOL （ダオル）
- Shinjuku East Exit/Kabukicho, Tokyo
- Korean,Other Asian / Korean / Asian Creative Cuisine
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キムKim
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Proposing a new world of Korean cuisine that takes guests to an extraordinary place.
It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.
キムKim
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Beef Tenderloin Yakiniku Restaurant SHINBA
牛ヒレ焼肉の名紋神刃
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)
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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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Teppanyaki Fujita
鉄板焼 ふじた
- Nishi-Shinjuku, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Kaiseki (traditional multi-course meal)
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山田 光孝Mitsutaka Yamada
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Mr. Yamada hopes guests enjoy the seasonally changing cuisine and scenery.
He joined Shinjuku Washington Hotel in 2005 and worked at the main building. After gaining experience at Manhattan Table- Grill & Dining, he started learning teppanyaki techniques and customer service at Teppanyaki Fujita in 2019. He has been the chef since 2021. With the illuminated courtyard in the background, he grills seasonal ingredients and carefully selected meats.
山田 光孝Mitsutaka Yamada
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Teuchi Soba to Kamo Ryouri Jigen
手打ち蕎麦と鴨料理 慈玄
- Ebisu, Tokyo
- Soba (noodles),Japanese / Duck / Soba (noodles) / Sake
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浅見 昌治Masaharu Asami
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In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.
He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.
浅見 昌治Masaharu Asami
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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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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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Unagi Ryouri Unawa Izumi
うなぎ料理うな和泉
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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加藤 晴久Haruhisa Kato
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Challenging the world of eel cuisine with a new heart as a chef.
Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.
加藤 晴久Haruhisa Kato
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NIINA
NIINA
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Steak,Yakiniku/Steak / Italian / Steak / Cocktail
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天野 政宏Masahiro Amano
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Offering a relaxing moment with exquisite Italian cuisine made with the utmost care and attention to detail.
Mr. Amano was born in Osaka in 1990. Interested in cooking from an early age, he entered this world. He started his training at a yakiniku restaurant. His next job was at a meat bar, where he met a respected chef, which deepened his love for cooking. Later, he honed his skills in earnest, mainly in Italian cuisine, and worked in various genres, including Western and international cuisine. In 2020, he joined NIINA from its founding, becoming the head chef and manager upon its opening.
天野 政宏Masahiro Amano
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Unagi House Shinoya
Unagi House 志の家
- Kinshicho/Sumiyoshi, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / General
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辻 光洋Mitsuhiro Tsuji
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The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.
Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.
辻 光洋Mitsuhiro Tsuji
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Steak & Wine ChevalRouge
ステーキ＆ワイン シュバルージュ
- Kita-Shinchi, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak
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高尾 隆之Takayuki Takao
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Mr. Takao is a Teppanyaki master who enchants diners with delicious flavors that resonate with the senses, lingering aftertaste, and warm hospitality.
He was born in 1968 in Okayama. He is a head chef at ChevalRouge. Starting his career at Grill Loa, a Western-style restaurant in Osaka, he also gained experience at teppanyaki restaurants in Dojima Hotel and Ritz-Carlton, Osaka. During that time, he realized "the happiness of making food in front of customers and being able to share the moment when they eat it and share their impressions," and he has devoted himself to teppanyaki as his life as a chef. Since founding the current restaurant in 2004, he has been showing his skills and contributing to its growth into a famous restaurant in Kitashinchi. The warm hospitality that reflects a sincere personality is also popular. His warm hospitality, which reflects his sincere personality, is well-received.
高尾 隆之Takayuki Takao
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SAI.teppan
SAI.teppan
- Kuwana, Mie
- Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Wine
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酒井 美歌子Mikako Sakai
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Aiming to be a chef whose dishes leave an unforgettable impression.
Ms. Mikako Sakai is a chef who devotes her skills and heart to making her dishes come to mind when people think of 'what to eat.' SAI.teppan is a teppanyaki restaurant specializing in premium Japanese Black beef and fresh vegetables prepared right before guests. It is well-maintained, and the hospitality of the staff warmly welcomes visitors. She respects the appropriate distance from others and provides a comfortable and pleasant dining experience. The attention to detail from a woman's point of view is an element that enhances the deliciousness of the dishes.
酒井 美歌子Mikako Sakai
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Sushi Shinkai
鮨 信海
- Akasaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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小池 晃賢Akinori Koike
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Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.
Mr. Koike was born in 1975 in Shizuoka. He is a head chef at Sushi Shinkai. Growing up in the coastal city of Numazu, a seafood paradise, he has enjoyed a wide array of fish since childhood. Started his career in the Japanese cuisine restaurant of a high-class hotel in his hometown, he learned the techniques and nuances of Japanese cooking. In addition, attracted by the depth of sushi, he gained experience under a trusted master sushi chef and also worked in a sushi restaurant. Later, he got a connection with the current restaurant, which originated in Shizuoka, and took his current position at the opening in June 2023. Since then, he has been dedicated to offering genuine flavors in a warm and welcoming environment at affordable prices.
小池 晃賢Akinori Koike
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