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121 - 140 of 1626 chefs

Gion Okumura

祇園おくむら

  • Gion, Kyoto
  • French,Italian/French / Kyoto Cuisine / French / Wine

上辻 弘文Hirofumi Kamitsuji

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.

上辻 弘文Hirofumi Kamitsuji

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch

串かつ酒場 ひろかつ 上野アメ横店

  • Ueno, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣 卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣 卓也Takuya Omata

The New World

ザ・ニューワールド

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General

鳥羽 周作Shusaku Toba

The Chef's Recommendations

The owner-chef of The New World.

Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.

鳥羽 周作Shusaku Toba

Wasai Yakura

和彩 八倉

  • Kamakura/Zushi, Kanagawa
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

有賀 宏樹Hiroki Ariga

Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.

He was born in 1977 in Kanagawa. The sous-chef at Wasai Yakura. He grew up familiar with ingredients from the Kanagawa Prefecture, such as Kamakura and Miura and began his culinary career. Having gained experience at a seafood Japanese restaurant, he learned culinary skills and styles that bring out the best of varied ingredients from his hometown. Because of his skills, he was appointed to his current position. He serves authentic Japanese cuisine of local production for local consumption to guests from Japan and abroad who visit Kamakura. He always works with sincerity and hospitality, feeling motivated to connect with people through food and bring joy and pleasure to them.

有賀 宏樹Hiroki Ariga

Chatan Dining Chaaboo

北谷ダイニング ちゃぁぶー

  • Yomitan/Chatan, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

宮里 航貴Kouki Miyazato

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!

宮里 航貴Kouki Miyazato

Yakiniku Rosuken Azabujuban Main Branch

焼肉ロース軒 麻布十番本店

  • Azabu-Juban, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

世良田 智幸Tomoyuki Serada

Mr. Serada is a food concept designer who launched a fascinating Yakiniku restaurant.

He was born in 1976 in Hokkaido. Moved to Tokyo shortly after birth and grew up there. When he hears that a restaurant is "delicious," he travels north and south with his light footwork, visiting many restaurants under the motto, "'Keep going to restaurants until my name is remembered." Deepened friendships with the owners and chefs of many famous restaurants. In that process, he strove daily to produce "a restaurant that he personally would want to go to and "a restaurant that makes people want to return repeatedly."  In August 2023, he opened Yakiniku Rosuken Azabujuban Main Branch.

世良田 智幸Tomoyuki Serada

Sushi Yon

鮨四(yon)

  • Roppongi, Tokyo
  • Sushi,Japanese / Sushi / Japanese Sosaku (creative cuisine) / Sake

五十嵐 優貴Yuuki Igarashi

Mr. Igarashi pours his passion into providing a pleasant moment.

He was born in 1999 in Yamagata. He originally liked working with people. Joined Sushi Yon in 2020 after being impressed when he visited the restaurant as a customer. Appointed manager the following year. While paying attention to his surroundings, he also seeks improvements daily. His high professionalism and thoughtfulness take the restaurant's atmosphere to the next level.

五十嵐 優貴Yuuki Igarashi

Kobe Ahtpekot

神戸アントレコット

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes)

古谷 公一Koichi Furutani

Mr. Furutani offers an enjoyable moment of food cooked on a griddle. The lively cooking with flame is a must-see!

Mr. Furutani was born in Kobe. After studying techniques and connoisseurs of ingredients at several steakhouses, he opened Kobe Ahtpekot in 2012 as the owner and chef. He offers quality Japanese beef, including Kobe beef, at a reasonable price by purchasing through his own channels. His lively and delicate cooking of the popular "Ice Cream on the Griddle" is a must-see! He is constantly striving to provide his customers with a pleasant dining experience.

古谷 公一Koichi Furutani

Mahoroba Teppan Okinawa

mahoroba 鉄板 沖縄

  • Matsuyama/Kume/Wakasa, Okinawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak

新垣 淑也Yoshiya Arakaki

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.

新垣 淑也Yoshiya Arakaki

Yakiniku Minaho Shinkingyuittogai

焼肉みなほっ しんきん牛一頭買い

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

行澤 誠一Seiichi Yukizawa

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.

行澤 誠一Seiichi Yukizawa

Roppongi Kicko

六本木 亀甲

  • Roppongi, Tokyo
  • Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)

笠井 知道Tomomichi Kasai

More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.

He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.

笠井 知道Tomomichi Kasai

Private Room Yakiniku GemBeef Namba Shinsaibashi Main Branch

完全個室焼肉 GemBeef 難波心斎橋本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

Wagyu Kurosawa Main Branch

和牛黒澤 本店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)

兪 昌日Masahi Yu

Running the ideal restaurant with a passion for flavor.

Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.

兪 昌日Masahi Yu

Sumibi Yakiniku Kyoro-chan

炭火焼肉キョロちゃん

  • Tenmabashi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

琢磨 愛帆Naruho Takuma

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.

琢磨 愛帆Naruho Takuma

Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch

鰻 炭焼 ひつまぶし 美濃金 神田本店

  • Akihabara, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

清水 仁詞Hitoshi Shimizu

Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.

Mr. Shimizu was born in 1981 in Aichi. He aimed to become a chef because he was moved by the joy of cooking, the smiles on people's faces, and the voices of people saying, "Delicious!". Starting with an innovative cuisine restaurant, he also studied hard at French and Japanese restaurants. After that, he joined his current company. After working at the Charcoal grilled Unagi Minokin Kakamigahara branch, he became the restaurant head at Unagi Charcoal-grilled Hitsumabushi Minokin.

清水 仁詞Hitoshi Shimizu

Niku no Asatsu

肉のあさつ

  • Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

Beef Sushi Kintan

牛肉寿司 きんたん

  • Shimbashi/Shiodome, Tokyo
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水 修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水 修Osamu Shimizu

Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch

ひつまぶし名古屋備長 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Japanese,Japanese / General / Unagi (eel)

青木 陽一Yoichi Aoki

The Chef's Recommendations

Aim to become the specialist in eel cuisine by impressing with appeal of eel

He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.

青木 陽一Yoichi Aoki

Osakaya Hamanomachi Branch

大阪屋 浜町店

  • Nagasaki City, Nagasaki
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

小松 貴之Takayuki Komatsu

An expert connoisseur who is behind the sourcing of ingredients for Osakaya.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松 貴之Takayuki Komatsu

Shin-Okubo Kankoku Yokocho Hongdaepocha

新大久保韓国横丁 ホンデポチャ

  • Okubo, Tokyo
  • Korean,Other Asian / Korean / Makgeolli

ソンスキSonsuki

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.

ソンスキSonsuki

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