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1261 - 1280 of 1843 chefs

Yakiniku Senzankaku

焼肉 千山閣

  • Himeji, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

金豊 英学Eigaku Kanetoyo

The Chef's Recommendations

His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers

Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.

金豊 英学Eigaku Kanetoyo

Teshigoto Zefu

てしごと是歩

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

菊田 正見Masami Kikuta

The Chef's Recommendations

A genuine cook who prepares each ingredient in a way that brings out its best qualities

Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].

菊田 正見Masami Kikuta

La Lucciola

ラルッチョラ

  • Fukushima/Noda, Osaka
  • Italian,Italian/French / Italian / Wine

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

Yakiniku HINOE

焼肉HINOE

  • Hatchobori, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

深瀬 宏宣Hironobu Fukase

The master chef is a BBQ expert and expected a lot by the [Magician of Meat].

He was interested in cooking since he was a child, and entered an old-established rotisserie. For a long time he accumulated trainings at various BBQ restaurants to be a BBQ expert. He trained hard to obtain the skills to cook meat and a great sense for selecting meat, then met Mr. Matsumoto of [Yakiniku AJIMI], who was also called [Magician of Meat]. Thanks to this encounter, he finally mastered the meat by learning the BBQ in Yakiniku AJIMI way. In 2015, he was chosen as the master chef of [Yakiniku AJIMI] . He has a good reputation not only for his BBQ skills but also for a variety of side menu and restaurant staff meal.

深瀬 宏宣Hironobu Fukase

Kisetsuryori Dochiraika

季節料理 どちらいか

  • Takamatsu Station, Kagawa
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood

西野 雅博Masahiro Nishino

The Chef's Recommendations

Masahiro Nishino resolved to become a chef after he felt a desire to return to his hometown.

Masahiro Nishino was born on February 2nd, 1976, and is from Tokushima. He went to Tokyo for university, where he worked in an office role for two years after graduation. It was around that time that he decided that he would like to one day return to his hometown and start his own restaurant, and so at the age of 25, he decided to quit his job and become a chef. For six years, he trained at several famous, long-standing Japanese restaurants in Ginza and Aoyama, and also spent time in Germany in order to broaden his horizons. While there, he studied under a professional sushi chef at a Japanese restaurant for six and a half years before returning to Japan. On June 8th, 2015, he opened his own restaurant, Kisetsuryori Dochiraika, in his homeland of Kagawa, where he currently works as a head chef.

西野 雅博Masahiro Nishino

Sakedokoro Umaiya

酒処 うまいや

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

杉田 道治Michiharu Sugita

Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.

Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today. 

杉田 道治Michiharu Sugita

Meshimon Sakemon Santabelle

飯もん酒もん さんたべーる

  • Gujo, Gifu
  • Italian,Italian/French / Italian / Wine

オーナーシェフOwner Chef

Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France

After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).

オーナーシェフOwner Chef

LOBOS Ginza

LOBOS 銀座店

  • Ginza, Tokyo
  • Spanish/Mediterranean,Global/International / General / Spanish / Italian

野口 元気NOGUCHI GENKI

We only want to make you happy. Seeing our customers smile is the greatest honor.

He was born in 1986 in Tokyo. He wanted to become a chef for as long as he can remember. Since he was 10 years old, he has cooked for family and friends, hoping only for smiles from those that try his food. He started working in an Italian restaurant at the age of 20, but wanting to learn the basics of cooking and holding a versatile outlook on the industry, he changed to a blowfish restaurant. He joined Lobos in 2010 and started working at their Ginza location. Holding to his motto of cooking to make people smile, he diligently studies day and night.

野口 元気NOGUCHI GENKI

Ningyocho Imahan

人形町 今半

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak

松尾 裕二Yuji Matsuo

He offers exquisite dishes to color the special moments of the guests.

He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.

松尾 裕二Yuji Matsuo

Sushi Urayama Main branch

鮨うら山 本店

  • Sakae, Aichi
  • Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

小山 和隆Kazutaka Koyama

Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region). 

He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.

小山 和隆Kazutaka Koyama

Imomatsu Kita-bekkan 

いも松北別館

  • Kiyamachi/Pontocho, Kyoto
  • Izakaya (Japanese tavern),Taverns

國頭 敏Satoshi Kunito

A chef who provides "Dishes that make people happy" every day.

Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."

國頭 敏Satoshi Kunito

Kushinobo Osaka Hozenji Main branch

串の坊 大阪法善寺本店

  • Namba, Osaka
  • Japanese,Japanese / General / Kushiage (deep-fried skewers)

大須賀 誠Makoto Osuga

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

Yakitori only Restaurant Sakuraya

焼鳥専門店さくら屋

  • Miki/Ono, Hyogo
  • Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)

竹内 浩司TAKEUCHI KOJI

Our local chef takes pride in seeing not only his restaurant but the people of the area flourish

Born in 1975, a native of Kato city in Hyogo prefecture. A part-time job as a dishwasher gave him his start in the industry, and by the age of 18 he aspired to become a chef. While training up his skills at Japanese and pub cuisine, he also built up experience as a skilled manager and staff supervisor. Although by that point he was able to compete with the best of chefs, he decided to move back to Hyogo and open his own restaurant. As of August 2013 he became our head chef here at Restaurant Sakuraya.

竹内 浩司TAKEUCHI KOJI

Kako Usui

嘉肴 うす井

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Sushi

臼井 信一Shinichi Usui

The Chef's Recommendations

A veteran chef of 30 years

Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.

臼井 信一Shinichi Usui

Hamakko Yokomachi

浜っ子よこまち

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Steak,Yakiniku/Steak / Steak / Tonkatsu (fried pork cutlet) / Seafood

桑原 秀浩Hidehiro Kuwabara

Mr. Kuwabara is a Japanese cuisine chef who pays strict attention to ingredient selection.

He was born in 1980 in Yamanashi. Grew up watching the back of his father, a chef. After training at a Japanese restaurant and a fugu restaurant, hoping to share the Japanese culture and the taste of Japanese ingredients, he joined his father's restaurant, Hamakko Yokomachi. As the second generation, he has renovated and developed the restaurant into a place where people can enjoy both Japanese and Western food. Every day, he continues his efforts to provide the best dishes to his guests by sourcing only the finest ingredients and preparing them with care. "Service, space, and utensils are all a part of the cuisine," he says.

桑原 秀浩Hidehiro Kuwabara

Salon Bar Thistle

Salon Bar Thistle

  • Hikone/Taga/Aisho, Shiga
  • Cigar Bar,Bars (pubs) / General / Beer / Cocktail

宮下 純Jun Miyashita

The Chef's Recommendations

This bartender skillfully creates cocktails to suit the tastes of each and every customer

Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.

宮下 純Jun Miyashita

Sushi Takae

鮨 たかえ

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / Sushi

高江 弘幸Hiroyuki Takae

Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.

He was born in 1973 in Tochigi. Started his culinary career at the age of 25. After working as a Japanese food chef, he entered the world of Sushi chefs. Spent his training days at the famous Sushi restaurant "Sushizen" in Hokkaido. Then, he worked as a chef at the Royal Park Hotel for 13 years, entertaining many people over the counter. After that, he opened Sushi Takae. He provides guests with courses that reflect the various techniques he has cultivated in the world of sushi and Japanese cuisine.

高江 弘幸Hiroyuki Takae

Hanbe Garden

庭園と料亭 半べえ

  • Minami-ku/Ujina, Hiroshima
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

川村 満Mitsuru Kawamura

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.

He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms. 

川村 満Mitsuru Kawamura

Pizzeria Bar ARICCIA

ピッツェリア バール アリッチャ

  • Yomitan/Chatan, Okinawa
  • Pasta/Pizza,Italian/French / Italian / Pizza / Pasta

Thomas PuglieseThomas Pugliese

The Chef's Recommendations

He loved the local cuisine cooked by his mother.

He was born in 1982 in Italy. He got interested in cooking as he liked the local cuisine cooked by his mother in Italy when he was a child. After graduating from school, he improved his cooking skills at a restaurant in Italy, then came to Japan in 2007. He encountered the owner of the current restaurant while accumulating experience at a renowned Italian restaurant in Tokyo. In 2015, he made a decision to open a new restaurant with the owner and opened [Pizzeria Bar ARICCIA].

Thomas PuglieseThomas Pugliese

Torikadoya

鳥かど家

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木 徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木 徹雄SUZUKI TETSUO

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