1341 - 1360 of 1810 chefs
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Uogashi Maruten Minato
魚河岸丸天 みなと店
- Numazu, Shizuoka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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坪井 徹TSUBOI TORU
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In the pursuit of new cooking while inheriting the founder's knowledge.
He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.
坪井 徹TSUBOI TORU
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Hidagyu Tabedokoro Tengu
飛騨牛食処 天狗
- Hida/Takayama, Gifu
- Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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田川 徹平Teppei Tagawa
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A naturally-born chef taking over his long-standing family business.
Born in 1985, a native of Gifu prefecture. Raised in a family that manages an established meat shop Tengu Sohonten founded in 1927 in Hida Takayama area, it was natural for him to pursue a career in cooking. After training himself in the culinary art, he started working as a chef at Hidagyu Tabedokoro Tengu from 2014 which is under the direct management of Tengu Sohonten located next to the restaurant. This main shop is designated as one of Takayama city's important architecture.
田川 徹平Teppei Tagawa
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Shikiha - Kaiseki Yoshihito
志木葉〜懐石よしひと〜
- Yokohama Chinatown/Ishikawacho, Kanagawa
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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渡邊 佳人Yoshihito Watanabe
The Chef's Recommendations -
Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.
He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito].
渡邊 佳人Yoshihito Watanabe
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Chugoku Ryori Koka
中国料理 孝華
- Susukino, Hokkaido
- Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan
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富井 祥司Shoji Tomi
The Chef's Recommendations -
His career in Chinese cuisine began when he decided to move to Tokyo to open a ramen restaurant.
Born in Niigata prefecture in July 1948, Mr. Tomi is the second son in a farming family. After graduating from middle school, he decided that he wanted to work in Tokyo, and from there, he moved into Chinese cuisine. After working for 10 years in Tokyo, he honed his skills for 13 years at the Korakuen Chinese Restaurant in Sapporo, Hokkaido. In 1987, he was appointed as a head chef at "Luhua", the Chinese restaurant in Sapporo Korakuen Hotel. Later, Mr. Tomi became a general head chef, overseeing all of the types of food prepared at the hotel. He has been working for a total of 23 years. In that time, he has taken on many important roles and been involved in the training of junior chefs and promoting development. He was awarded a Medal of Honor with a Yellow Ribbon by the Japanese government in Spring 2014.
富井 祥司Shoji Tomi
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Kappo Nakanoya
割烹 仲乃家
- Tochigi City/Oyama/Shimotsuke, Tochigi
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)
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板長 杉山 謙二Master Chef: Kenji Sugiyama
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Always pursuing high-quality Japanese cuisine diligently.
He was born in 1969 in Ibaraki Prefecture. He has 30 year of cooking experience exclusively in the field of Japanese cuisine from a sushi kappo (traditional Japanese cuisine) in Tokyo to a pufferfish specialized restaurant and an eel specialized restaurant. He is persistent in pursuing high-quality Japanese cuisine using primarily fresh local ingredients.
板長 杉山 謙二Master Chef: Kenji Sugiyama
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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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ROSEMARY'S TOKYO
ROSEMARY’S TOKYO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / General / Italian / Cake
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鈴木 雅人Masato Suzuki
The Chef's Recommendations -
He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.
He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y.
鈴木 雅人Masato Suzuki
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Sakana Ryouri Senmonten Totoichi
魚料理専門店 魚魚一
- Hamamatsu Station, Shizuoka
- Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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仲村 健太郎Kentaro Nakamura
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Once in a lifetime-the interesting things he learnt through meeting his customers!!
The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.
仲村 健太郎Kentaro Nakamura
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Tapioca Belize
タピオカベリーズ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Crepe / Ice Cream / Others
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藤野 さくらSakura Fujino
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Wishing to offer [a happy moment] to the guests!
She was born in 1995 in Kyoto. She has worked at a ramen (Chinese noodle) shop, café, and in the entertainment field since she was 16 years old and learned fundamental cooking skills and serving guests. At the age of 18, she encountered [Tapioca Belize] and was fascinated with its beautiful decoration, serving sweets to the guests, and engaging with shop staff and guests. Currently, she is working as the manager and a chef with a passion, enjoying offering [a happy moment] to the guests.
藤野 さくらSakura Fujino
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Teuchi Udon Kotobukian
手打うどん 寿庵
- Saitama City, Saitama
- Udon (noodles),Japanese / Udon (noodles) / Tempura (battered, fried seafood and vegetables) / Donburi (rice bowl)
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蓮見 壽Hisashi Hasumi
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A famous "udon critic" who became the owner of his own handmade udon restaurant.
Born on November 7th, 1952 in Saitama prefecture. As a boy, he "disliked" the udon made from dry noodles that was served at his home, and grew up to be a "udon critic." He was quite impressed after trying a package of "homemade wheat flour for udon" at the supermarket, and became addicting to making his own udon noodles. With over 10 years of udon critique under his belt, he was then able to not only converse with udon chefs he met in his travels as a customer, but as a fellow chef, enabling him to polish both his skills and tongue at the same time. Finally, he opened his own udon noodle restaurant in 2012.
蓮見 壽Hisashi Hasumi
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Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
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Teppanyaki Bian Shinagawa-Takanawa
鉄板焼 美安 品川高輪
- Shinagawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine
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加藤 信也Shinya Kato
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Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.
He was born in January 1972 in Tokyo. His love of cooking began as a child, and he used to make hamburger steak with his mother. Having had a part-time job at a family restaurant, he pursued a career in cooking. He has 11 years of experience at the Takanawa Prince Hotel, 3.5 years at a members club in Aoyama, and 1 year at Teppanyaki Kaoru in Nishi-Azabu. Today, he is motivated to improve his skills daily so that more and more customers can enjoy his food.
加藤 信也Shinya Kato
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Ryoutei Kakuemon
料亭 覚右衛門
- Tonami/Gokayama, Toyama
- Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / Local Sake
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高畠 文夫Fumio Takabatake
The Chef's Recommendations -
A chef with a fighting spirit who respects tradition, and values reform.
Born into the third generation, he learned the ABC's and details of cooking from a young age. At the same time, he learned the happiness of making people smile with his food, and idolized the cooking of the world. In 1987 he graduated from a cooking specialty high school, and started at the main location of "Gomangoku" that same year. In 1994, he opened "Ryoutei Kakuemon." He works to send the memories of his predecessors forward to the coming days.
高畠 文夫Fumio Takabatake
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Denko-Sekka Ekimae-Hiroba branch
電光石火 駅前ひろば店
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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田中 匡Kyo Tanaka
The Chef's Recommendations -
Have his delicious [okonomiyaki (Japanese savory pancake)] and be cheerful!
He was born in 1983 in Hiroshima. When he was a student, he had a part time job at a restaurant where he realized that cooking and service was fun for him. Through the recommendation of the owner of the restaurant, he decided to be a chef and started full-scale training. He still remembers how happy he was when he mastered the professional level [okonomiyaki] after a long training. The training took a long time, however he was able to learn the deepness of the teppanyaki (grilled on iron griddle) and okonomiyaki foods. Strongly wishing to cook more delicious food, he is currently working actively as the master chef.
田中 匡Kyo Tanaka
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French Restaurant Bon Vivant
フランス料理 ボンヴィヴァン
- Ise, Mie
- French,Italian/French / French
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河瀬 毅Takeshi Kawase
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For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown
Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.
河瀬 毅Takeshi Kawase
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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
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桑原 秀浩Hidehiro Kuwabara
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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
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Steak and Hamburg Steak Outburst & Ponta
ステーキとハンバーグの店 Outburst & Ponta
- Nasu, Tochigi
- General,Western / Hamburger Steak / Steak / Wine
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石水 久美子Kumiko Ishimizu
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Taste exquisite dishes featuring the unique natural bounties of Nasu
Born January 1979 in Tokyo. Awakened to the fun of cooking through a part-time job at a restaurant when he was a student, and dropped out of college to pursue professional cooking. Initially polished skills at Obanzai(Kyoto style side dish) Restaurant in Tokyo, and after moving here to Nasu, has engaged in creative Japanese and Western dishes. Continues to provide the unique flavors of Nasu, which is blessed with many food sources, every day.
石水 久美子Kumiko Ishimizu
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Yakiniku Sawagi
焼肉さわぎ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成Kiyonari Takizawa
The Chef's Recommendations -
Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef
Mr. Takizawa was born in Aichi Prefecture on April 13th, 1981. While working at his former job in the amusement park industry, his sincere approach to his work and amazing customer service caught the attention of the future owner of Yakiniku Sawagi, and when restaurant opened, he was scouted as a chef. He works tirelessly every day on everything from assessing inventory to setting up, to managing how customers are served. He says, [We procure fresh meat daily so we can serve our customers delicious offal without any foul smell.]
滝澤 清成Kiyonari Takizawa
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CUCINA HIRATA
クチーナ ヒラタ
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian
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町田 武十MACHIDA TAKEJU
The Chef's Recommendations -
Offering a comfortable space where you can delicious Italian
He was born in Nagano in 1977. He grew up standing behind his mother engaged in a cooking job and aimed to be a chef. He learned Italian cuisine at Osaka Abenotsuji Vocational School for becoming a licensed cook. After graduating, he joined Cucina Hirata. He trained then under the supervision of his predecessor, Mr. Masaru Hirata, for 13 years. He assumed the owner-cum-chef 5 years ago.
町田 武十MACHIDA TAKEJU
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Imomatsu Kita-bekkan
いも松北別館
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns
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國頭 敏Satoshi Kunito
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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
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