1341 - 1360 of 1837 chefs
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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)
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杉田 道治Michiharu Sugita
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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
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Tori no koku Bar Time to Drink
酉の刻 Bar Time to Drink
- Shijokawaramachi/Teramachi, Kyoto
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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中山 武Takeshi Nakayama
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Mr. Nakayama has the creativity to capture the thoughts and feelings of each guest.
He was born in 1985 in Aichi. After reading a manga about bartenders, he was fascinated by the world of warm hospitality that brings customers closer together, so decided to pursue this career. He is an award-winning cocktail competition veteran but has also worked in a diverse range of food and beverage businesses, including cafes, izakaya, and restaurants. In addition, he has been active in various fields, appearing at events, developing original drinks, and providing consulting services at the request of department stores and beauty and beverage manufacturers.
中山 武Takeshi Nakayama
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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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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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Yakiniku Kobo Shinki Oita Miyako-machi branch
焼肉工房シンキ大分都町店
- Oita, Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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阿南 実昭Mitsuaki Anan
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Delivering yakiniku and warm hospitality for smiles on customers
He was born in 1979 in Oita prefecture. Since younger age, he thought the pleasure of cooking is in seeing a person being happy after a meal. So he chose to work part-time at restaurants, hoping to earn a career as a chef in the future. He says, "It's usual for us to thank our guests but receiving appreciative remarks from them is nothing but grateful". He expects to see the future of Shinki restaurant bringing smile on every diners' faces and serving regular customers.
阿南 実昭Mitsuaki Anan
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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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Hitotsu
Hitotsu –ひとつ-
- Totsuka/Higashi-Totsuka, Kanagawa
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
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野田 一寿Kazutoshi Noda
The Chef's Recommendations -
This chef offers a happy moment with his artistic dishes full of the sense of the season.
He was born in 1981 in Yokohama. In his university days, he wanted to give services at a restaurant, so he got a part time job. As he found the restaurant field was wonderful as he could share a happy moment with smiling guests who received good services, he decided to be a professional chef. After working at French and Italian restaurants, he went to France to learn about French cuisine to open his own restaurant in the future. After coming back to Japan, he opened [Hitotsu] in 2012. Now he is devoting himself into studying day by day with his wife, giving the first priority to offering the ultimately happy moment to his guests.
野田 一寿Kazutoshi Noda
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Ristorante QUINTOCANTO
Ristorante QUINTOCANTO
- Nakanoshima, Osaka
- Italian,Italian/French / Italian / Pasta
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弓削 啓太YUGE KEITA
The Chef's Recommendations -
He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant
Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.
弓削 啓太YUGE KEITA
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Shabu-Shabu Kou Higashimachi main branch
しゃぶしゃぶ紺kou 東町本店
- Asahibashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Okinawa Cuisine / Shabu-shabu (boiled meat slices) / Awamori
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上地 秀一Shuichi Uechi
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His strong wish [to be a chef] has come true.
He was born in 1974 in Okinawa. As his parents were running a meat and fish shop, he was exposed to the ingredients since he was very young. That is why he already definitely wanted to be a chef at the age of 10. With this strong wish, he always took action [to be a chef]; walked and ate, cooked food by himself, etc. After graduating from Okinawa Cooking School, he worked for hotels, Kappo (Japanese style cuisine) restaurants, and Kaiseki (Traditional Japanese course cuisine) restaurants inside and outside Okinawa. He has been involved from the very beginning to get this restaurant opened.
上地 秀一Shuichi Uechi
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Planetarium BAR
プラネタリウムBAR
- Shirokane/Shirokanedai, Tokyo
- Dining Bar,Dining bar
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白石 洋介Yosuke Shiraishi
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Japanese sake and the stars. A bartender who enjoys and creates what he likes.
Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.
白石 洋介Yosuke Shiraishi
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Umaya JR Hakata City Branch
うまやJR博多シティ店
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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?田 真太Shinta Takata
The Chef's Recommendations -
He entered the restaurant field with no knowledge, but it has become his true vocation without knowing.
He was born in 1975 in Nagasaki prefecture. After working at [Teraoka] which is an old-established traditional Japanese restaurant, and [Choei Sushi] in Hakata, he became the master chef at [Umaya JR HAKATA CITY branch] in 2011. When he graduated from school, he did not know what he wanted to do and entered the restaurant field through the introduction of his acquaintance. He improved his original good cooking sense in the fields of Japanese cuisine and sushi and has actively worked for many years. Now he enjoy his life as a chef and this restaurant job along with his interest for enjoying sake.
?田 真太Shinta Takata
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TOYOUKE Organics Restaurant
豊受オーガニクスレストラン
- Futako-Tamagawa/Yoga, Tokyo
- Japanese,Japanese / General
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本多 勝彦Katsuhiko Honda
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The maestro of Japanese cuisine sincerely faces organic vegetables.
He was born in 1966 in Niigata prefecture. After graduating from high school, he accumulated training at a kappo (traditional Japanese) restaurant, then moved to Tokyo where he actively worked in the field of Japanese cuisine including a kaiseki (traditional Japanese) restaurant, then became the master chef at the current restaurant when it opened in 2014. His daily routine is to wash muddy vegetables from the field with his own hands. He carefully prepares ingredients, as he places importance on checking their conditions. His way of cooking to bring out the original taste of safe organic ingredients to their maximum and his dishes with a simple yet deep taste are highly received.
本多 勝彦Katsuhiko Honda
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Sushidokoro Yamamoto
鮨処 やま本
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / Sushi / General
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横田 駿Suguru Yokota
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Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.
He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.
横田 駿Suguru Yokota
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Steak Kaisen Teppanyaki Kitakaze
ステーキ・海鮮 鉄板焼 北風
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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荒谷 利幸Toshiyuki Araya
The Chef's Recommendations -
As a chef, he is making the most of the customer service skills he learnt at a hotel
Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.
荒谷 利幸Toshiyuki Araya
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Cueillet
キュイエット
- Nirasaki/Kai, Yamanashi
- French,Italian/French / French
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山田 真治Shinji Yamada
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An orthodox chef of French cuisine that protects the techniques of French cooking
He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.
山田 真治Shinji Yamada
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Sushi Urayama Main branch
鮨うら山 本店
- Sakae, Aichi
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
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小山 和隆Kazutaka Koyama
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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
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Ajikobo Iwasa
味工房いわさ
- Kokubuncho/Ichibancho, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Italian / Steak
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岩佐 勝Masaru Iwasa
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After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant.
He was born in 1964 in Miyagi prefecture. As his mother was operating an izakaya (Japanese pub), he was naturally interested in cooking. After graduating from high school, he entered [Mitsui Urban Hotel Sendai] which had just opened at that time. He trained there as a chef for approximately 10 years, then he and his acquaintance were involved in opening an Italian restaurant. After working there for approximately 5 years, he opened a western-style pub with counter seats only. Furthermore, he opened [Ajikobo Iwasa] in 2005. It was relocated to its current location and reopened in March, 2020.
岩佐 勝Masaru Iwasa
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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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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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CANTINA Elboraccho
カンティーナ エルボラーチョ
- Hakata Station, Fukuoka
- Dining Bar,Dining bar / Mexican/Central American / International/Fusion
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岸川 達也Tatsuya Kishikawa
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He wants to offer a space for everyone to enjoy a cheerful moment.
He was born in Fukuoka prefecture. After actively working as a staff at an izakaya (Japanese pub) for 10 years, he entered [CANTINA Elborracho]. It is a lively and enjoyable Mexican pub produced on the 10th floor of [KOOTEN] in JR HAKATA AMU PLAZA. It offers a space where everyone can cheerfully enjoy with friends, with glasses and bottles in their hands.
岸川 達也Tatsuya Kishikawa
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