1201 - 1220 of 1830 chefs
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Izakaya Hokkai
居酒屋 北海
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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島田 勝弘Katsuhiro Shimada
The Chef's Recommendations -
Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains
They stock fresh seafood every day. Stick to the freshness of seafood more than necessary, as the restaurant is surrounded by mountains. All ingredients are carefully selected by the owner. They stock only the freshest seafood that can be eaten raw and serve them as sashimi, baked, or boiled in broth. making the best use of their taste. They focus on the seasonal ingredients. For example, abundant mountain vegetables can be served in spring, taking advantage of our location. Finish the dish only after getting the order to serve it in its best condition.
島田 勝弘Katsuhiro Shimada
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Sushi Shirahata
鮨 しらはた
- Matsushima, Miyagi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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白幡 邦友Kunitomo Shirahata
The Chef's Recommendations -
Raised by parents running a sushi restaurant, naturally chose to become a sushi chef.
Born in Miyagi Prefecture, 1945. Parents ran a sushi restaurant and a fishmonger, naturally chose to become a sushi chef. After graduating from high school, trained at [Sushi Nakata] in the Imperial Hotel. Returns to his home province, continues to pursue the path of a Sushi craftsman. Puts heart and soul into imparting the joy of the seasonal tastes to the customers that choose this establishment out of the myriad of sushi restaurants around. The delicate craftsmanship has become popular with locals as well as people visiting for business or leisure in the Sendai area.
白幡 邦友Kunitomo Shirahata
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Ryuen
龍圓
- Asakusa, Tokyo
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine)
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栖原 一之Kazuyuki Suhara
The Chef's Recommendations -
Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation
Born in Tokyo in 1964. When he was in elementary school his father took him to the former famous chinese restaurant Dai Ichiro. The impact of the shark fin soup he had there would lead him to choose his career path later. From the age of 21 he trained at a Shanghai-style restaurant in the city, and at the age of 28 he opened Ryuen in his native Asakusa. At first it was mainly a noodle shop, but after exchanging ideas with chefs of specializing in a variety of cuisines, it changed into its present creative Chinese food style. It has been open for 20 years now and it continues to evolve.
栖原 一之Kazuyuki Suhara
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Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
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柚木 栄樹Eiju Yunoki
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He is exclusively in French cuisine, to spread the local food culture of Toyama.
After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.
柚木 栄樹Eiju Yunoki
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Himeji Sushi-Ichi
姫路 すし一 （スシイチ）
- Himeji, Hyogo
- Japanese,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Fugu (blowfish)
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久宗 隆一Ryuichi Hisamune
The Chef's Recommendations -
A chef who is passionate about the flavor of ingredients
Chef Hisamune was born in Himeji on January 22nd, 1975. He was born into his current position as a second generation chef at Himeji Sushi-Ichi. He was raised looking over his father's shoulder as he worked. His parents' home was in Yamasakicho, Shiso, a town in Hyogo Prefecture surrounded by mountains and rivers, where he was in close touch with nature. That experience influenced him to strive to use techniques that highlight, rather than mask, the essential flavors of his ingredients. After graduating from university, he learned at restaurants in Kyoto, Kobe, and elsewhere before returning to his family restaurant, where he continues to work diligently to build upon his 20 years of experience to become an even better chef.
久宗 隆一Ryuichi Hisamune
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Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
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大須賀 誠Makoto Osuga
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He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).
He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.
大須賀 誠Makoto Osuga
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Trattoria BiCOLORE Yokohama
Trattoria BiCOLORE Yokohama
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / Pasta
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佐藤 護SATO MAMORU
The Chef's Recommendations -
In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants
He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.
佐藤 護SATO MAMORU
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OYSTER & WINE VINOBLE
OYSTER & WINE VINOBLE
- Akasaka, Tokyo
- Oyster Bar,Dining bar / Wine
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濱岡 靖示Yasushi Hamaoka
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A chef and wine expert who captivates people with extensive knowledge.
Mr. Hamaoka is a chef at VINOBLE and a wine expert certified as a senior sommelier by the Japan Sommelier Association. In his previous job, he was involved with wine and was knighted as a "Chevalier" and "Commandeur du Bon Temps" in France for his achievements in wine promotion. With the knowledge and recognition from the country of wine, he skillfully pairs wines with dishes, allowing guests to enjoy the deliciousness of wine and its perfect pairing with food.
濱岡 靖示Yasushi Hamaoka
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La Lucciola
ラルッチョラ
- Fukushima/Noda, Osaka
- Italian,Italian/French / Italian / Wine
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鈴木 浩治Koji Suzuki
The Chef's Recommendations -
A chef who never wants to stop delighting guests with delicious food.
He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.
鈴木 浩治Koji Suzuki
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OISHI KOMACHI SHINSEN
OISHI KOMACHI SHINSEN
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers)
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小仲井 友則Tomonori Konakai
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Started as a restaurant producer, and became enthralled by the enjoyment of providing food.
Born October 13, 1976. Originally from Fukushima prefecture. Took part in launching an Asian restaurant as a restaurant producer at age 29, and learned how enjoyable and important it is to provide food and drink. After gaining experience in planning weddings, hotels, etc., he took on the role of supervisor at the teppanyaki (griddle-cooked food) restaurant Nanami-tei in Shibuya. In Spring 2016, he joined the launch of OISHI KOMACHI SHINSEN, and went on to assume his current role.
小仲井 友則Tomonori Konakai
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Yakiniku Tokugawaen Hisaya-odori branch
焼肉 徳川苑 久屋大通店
- Marunouchi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Naengmyeon (Korean cold noodle) / Yakiniku (grilled meat) / Korean
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中島 惇平Junpei Nakashima
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Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service.
Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests.
中島 惇平Junpei Nakashima
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Villa della Pace
Villa della Pace
- Nanao, Ishikawa
- Italian,Italian/French / Italian / Pasta / Wine
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平田 明珠Meiju Hirata
The Chef's Recommendations -
A career in cooking that contributes to the lives of local producers.
Born in 1986 in Tokyo. He studied public administration at university and took a job in a corporation before pursuing his culinary career. He experienced working at several Italian restaurants in Tokyo to train his cooking skills. After meeting with many producers and visiting their local farms, his desire to open his place near the farm grew strong and decided to move to Nanao city in Ishikawa prefecture. He is currently the owner chef at Villa della Pace, displaying his skills before the guests.
平田 明珠Meiju Hirata
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Aquatic Garden and Kyo Kaiseki Cuisine, Yakiniku, Nabe Cuisine - Isshin
水上庭園と京懐石・焼肉・鍋料理 一心
- Ichinomiya, Aichi
- Japanese,Japanese / Nabe (hot pot) / Yakiniku (Japanese BBQ) / Kaiseki (tea-ceremony dishes)
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下田 心也Shinya Shimoda
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The third owner of the restaurant has been cherishing its tradition passed down from his grandfather
Born in Ichinomiya, Aichi Prefecture, in 1975. The predecessor of the current store was opened by his grandfather in 1971, and later, under his father, became the thriving Hida-gyu beef specialty store that it remains today. In the image of his grandfather and father, he grew up surrounded by both cooking and nature and later studied at the "kaiseki cuisine" (Japanese multicourse haute cuisine) restaurant Sueki. He then returned to his family at the age of 27 to further improve his skills. In 2015, he became company president. Currently, he is working hard every day along with the head chef to improve the experience of the restaurant's customers.
下田 心也Shinya Shimoda
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Fuji
ふぢ井
- Kurume, Fukuoka
- Japanese,Japanese / General / Unagi (eel)
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筬島 浩之Hiroyuki Osajima
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He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant
Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.
筬島 浩之Hiroyuki Osajima
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Umakabo
うまか房
- Osaki/Tome/Kurihara, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak
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井口 寛Hiroshi Iguchi
The Chef's Recommendations -
Mr. Iguchi just seeks for the happiness of the guests in front of him.
He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him.
井口 寛Hiroshi Iguchi
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Kyoto Senmaru Shakariki murasaki
京都千丸 しゃかりき murasaki
- Kyoto Station, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Tsukemen (noodles served separately from dip soup)
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梶 充秀Mitsuhide Kaji
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Quitting the company job is a turning point in his life.
He was born in 1970 in Kyoto. He left the job where he's worked at for 10 years, to challenge something new, and decided to go to Tokyo at the age of 30. He suddenly ran into a ramen shop that he happened to see on a magazine, and started training from zero. At the ramen shop, he was impressed by the chef whom he looked up to, and decided to be a ramen chef himself. After coming back to his home town, he joined early time [Shakariki], then got involved in opening the Kyoto Tower branch.
梶 充秀Mitsuhide Kaji
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Yakiniku Ichiro
焼肉 一路
- Otsuki/Tsuru/Uenohara, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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長田 晃一Terukazu Osada
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He hopes that customers will love his food and choose to come back again
Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.
長田 晃一Terukazu Osada
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Sushi Kapppo Otanko Funabashi Branch
寿司割烹 御旦孤 船橋店
- Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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市川 正ICHIKAWA TADASHI
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Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.
He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".
市川 正ICHIKAWA TADASHI
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Niku Kappo Katsumata
肉割烹かつまた
- Ebisu, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak
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芳賀 信彦Nobuhiko Haga
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Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.
He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.
芳賀 信彦Nobuhiko Haga
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Taishuizakaya Nichibei
大衆居酒屋日米
- Kushiro, Hokkaido
- Izakaya (Japanese tavern),Taverns / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)
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寺嶋 功悦Terashima
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A penchant for cooking during his elementary school years sparked Terashima's desire to become a professional chef.
Hailing from Hokkaido, Terashima had an interest in food even when he was still in elementary school, and could frequently be found trying out new recipes in the kitchen. In 1992, he opened his own bar, where he was enthusiastic about not only his drinks menu, but also his food menu. After 21 years of managing the bar, he decided to try something new and reopened the bar as Taishuizakaya Nichibei on November 12th, 2014. Terashima's vision for his restaurant is that it will be a place where customers can relax, no matter who they are or what kind of background they have, much like the places he used to visit in Shitamachi in Tokyo, where he lived in his younger years.
寺嶋 功悦Terashima
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