1321 - 1340 of 1754 chefs
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Bifteck Kawamura Roppongi branch
ビフテキのカワムラ六本木店
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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中村 健輔Kensuke Nakamura
The Chef's Recommendations -
He improved his skills as a chef by being involved in opening various renowned restaurants.
Born in 1979 in Saitama prefecture. After graduating from Musashino Cooking College, he accumulated experiences at various restaurants. He got involved in opening a teppanyaki (grilled on iron griddle) restaurant in the Grand Hyatt Hotel in Roppongi, and became the sous-chef. After opening [Ginza Ukaitei] and [Azamino Ukaitei], he entered Bifteck Kawamura in 2016, and worked at [Bifteck Kawamura Ginza branch]. He again got involved in opening [Bifteck Kawamura Roppongi branch] in March, 2017, where he is currently working at.
中村 健輔Kensuke Nakamura
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Ehime / Uwajima Ryori Kadoya Toranomon
愛媛・宇和島料理 かどや 虎ノ門
- Toranomon, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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末永 悦巳Etsumi Suenaga
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To stay busy and to contribute something of worth - the job of chef is a sacred task
Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.
末永 悦巳Etsumi Suenaga
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USHIGORO S. SHINJUKU
USHIGORO S. SHINJUKU
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Steak / Yakiniku (grilled meat)
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Wagokoro Izumi
和ごころ 泉
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / General
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泉 昌樹IZUMI MASAKI
The Chef's Recommendations -
His cuisine is based on that of the former restaurant Sakurada. He strives to continue the legacy of his teacher's philosophy.
Born in 1967 in Mie Prefecture, he decided to become a chef and from age 19 began his studies at the Japanese restaurant Kase in Nagoya. Afterwards, he worked at a Tokyo hotel, later moving on to the famous shop Sakurada at 23. He spent 9 and a half years there polishing his skills, and though he left for a period of time, he returned again 3 years later. Putting the final touches on his abilities, he gained his independence in 2006. He boasts 2 stars in the Michelin Guide.
泉 昌樹IZUMI MASAKI
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Hikariya Nishi
ヒカリヤ ニシ
- Matsumoto Station, Nagano
- French,Italian/French / French / Wine
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田邉 真宏Masahiro Tanabe
The Chef's Recommendations -
Opening the way in the field of cuisine with the broad knowledge that he learned from his pioneers and renowned restaurant abroad
Born in Tochigi in 1975. He wanted to be a chef as he was enjoying his grandmother's cooking who lived in France. After graduating from [Ecole Curiner Kokuritsu], a cooking school, he worked under Mr. Kazunori Otowa at [Auberge] in Utsunomiya. Then he went to Europe and accumulated experiences at renowned restaurants in Lyon, Florence, Barcelona, London. After returning to Japan, he became the master chef of [Niki Club] in Nasu. He has also been working for restaurants in Roppongi and Ginza. As the grand chef of [Hikariya] group since 28 years old, he has been devoting himself to natural French cuisine, respecting the thoughts of the producers of the ingredients, raising chefs of the next generation, and educating people about food.
田邉 真宏Masahiro Tanabe
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Torishige
鳥茂
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General
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酒巻 祐史SAKAMAKI YUJI
The Chef's Recommendations -
Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.
He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.
酒巻 祐史SAKAMAKI YUJI
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Tsujiri Cafe
辻利カフェ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Parfait / Ice Cream / Japanese Tea
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加藤 美希Miki Kato
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She was fascinated with [food] as it connects people.
She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.
加藤 美希Miki Kato
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Gion Owatari
祇園 大渡
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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大渡 真人OOWATARI MAHITO
The Chef's Recommendations -
Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.
Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.
大渡 真人OOWATARI MAHITO
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Yakiniku USHIGORO Ginza Namiki Street branch
焼肉うしごろ 銀座並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳴海 博之 Hiroyuki Narumi
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This executive chef creates better products, while offering ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then continued improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy and its operational methods that he continues to lead in the field of yakiniku (Japanese BBQ). Currently, he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.
鳴海 博之 Hiroyuki Narumi
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Meijiken
明治軒
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- General,Western / Omurice (omelet rice) / Japanese Beef Steak / General
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萩野 進HAGINO SUSUMU
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Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.
Aspiring chef Susumu Hagino was 23 when he first discovered Meijiken. Forty years have passed since that moment, during which time Chef Hagino learned all about taste and technique from the restaurant's master. Using seasonings passed down for generations, he prepares dishes that cannot be tasted anywhere else. He believes that passing this onto the next generation of youngsters is an important duty.
萩野 進HAGINO SUSUMU
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Asakusa Umaimon Azuma
浅草うまいもん あづま
- Asakusa, Tokyo
- Japanese,Japanese
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染谷大樹Daiki Someya
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Feel the depth of Asakusa's generosity and warm spirit.
Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant.
染谷大樹Daiki Someya
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Soshu Torigin Odawara Ekimae Branch
相州 鳥ぎん 小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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柴田 久人Hisato Shibata
The Chef's Recommendations -
The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time
Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.
柴田 久人Hisato Shibata
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Japanese Restaurant Kyokabutoya
日本料理 京甲屋
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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池田 泰優Yasumasa Ikeda
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A subtle sense of beauty, audacious methods and well-honed techniques go into creating every dish.
Born in Hokkaido. Started working at his grandmother’s restaurant -- which specialized in Akita prefecture cuisine -- while in his second year of high school. At that time, he happened to catch a popular cooking show on TV, which inspired him to become a chef. The program featured the Osaka Abeno Tsuji Culinary Institute, in which he chose to enroll. Following his graduation, he received further training in Osaka and Kyoto. In 2010, he finally opened "Japanese Restaurant Kyokabutoya" in Shijo Karasuma.
池田 泰優Yasumasa Ikeda
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Ice cream & cafe with rice (Rokukakutei)
お米でアイス＆カフェ（六覺燈）
- Nipponbashi, Osaka
- Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine
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中山 善夫Yoshio Nakayama
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A sommelier who can find the perfect wine for every palate
He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.
中山 善夫Yoshio Nakayama
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Kani Kaga Ryori Kadofuku
カニ・加賀料理 かど福
- Kumamoto, Kumamoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab
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豊田 一徳Kazunori Toyoda
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Introducing tasty ingredients to as many people as possible.
He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].
豊田 一徳Kazunori Toyoda
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Otaru Jingisukan Club Kitatogarashi Main Branch
小樽ジンギスカン倶楽部 北とうがらし 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
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鶴間 公介Kosuke Tsuruma
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Encounter with the Morikuma family, the owner, made him a chef.
Though he had no relation with cooking at all, an encounter with the Morikuma family, the owner of [Otaru Jingisukan Club Kitatogarashi] became his big turning point. After experiencing various restaurants in the group in a short time, such as ramen (Chinese noodles), soba (Japanese noodles), izakaya (Japanese pub) serving grilled dishes, he is currently working as a manager of Kitatogarashi!
鶴間 公介Kosuke Tsuruma
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Sushi Hoshiyama
鮨ほしやま
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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星山 忠史Tadashi Hoshiyama
The Chef's Recommendations -
His childhood dreams came true after becoming a reputed sushi chef known for his expert craftsmanship
Mr. Hoshiyama was born in July of 1981 and grew up in Osaka. He was captivated by professional chefs when he was a child in middle school, and those experiences of watching chefs work from behind the counter ended up leading him to where he is today. After his high school graduation he spent seven years training at Tsukiji Sushi-Sei and then another five years at Matsumoto in Kyoto’s Gion district. From there he ventured out on his own to open Sushi Hoshiyama in 2012. Then the very next year he earned a star from a well-known restaurant guide. Today you can find him at his highly regarded restaurant where he pushes forward each day with carefully selected handpicked ingredients.
星山 忠史Tadashi Hoshiyama
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Kappo Komewo
割烹こめを
- Azabu-Juban, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (tea-ceremony dishes) / General
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沼倉 大将Daichi Numakura
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Mr. Numakura is a Japanese artisan chef passionate about conveying the quality and culture of Japanese food.
He was born in 1995 in Fukushima. He began studying culinary arts on his own and studied at several restaurants. Currently, he is the head chef at Kappo Komewo, which opened in November 2023. He has a passionate spirit of exploration, visiting the producing regions himself to deepen his understanding of the ingredients. Not only does he cook delicious food, but he also takes great care in creating the restaurant's worldview, including the interior design and selection of tableware. He is multi-talented, active as an influencer, and a certified "rice sommelier."
沼倉 大将Daichi Numakura
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Kyo no Yakinikudokoro Hiro Kyoto Tower Sando branch
京の焼肉処 弘 京都タワーサンド店
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Kushiyaki (grilled skewers) / Yakiniku (grilled meat) / Horumon (offal meat)
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岸本 雅也Masaya Kishimoto
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A casual encounter during job hunting led him to what he is now.
He was born in 1985 in Kyoto. He got to know Hiro where he is currently working for, during job hunting when he was a junior at a university. He decided to enter the company as he agreed with their philosophy and the atmosphere of the restaurant, and also he liked eating. After working at [Kyo no Yakinikudokoro Hiro] Kiyamachi branch and Kyoto Ekimae branch, he is currently working as the manage at Kyoto Tower Sando branch, trying a new business style. With his motto to make people happy through food, he is making efforts to create a space where everyone can be happy.
岸本 雅也Masaya Kishimoto
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Yakiniku USHIGORO Shinjuku 3-chome branch
焼肉うしごろ 新宿三丁目店
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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