1521 - 1540 of 1735 chefs
-
Momoya Kamimaezu
もも屋 上前津店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Japanese,Japanese / General / Yakitori (grilled chicken skewers)
-
![]()
永井 大介NAGAI DAISUKE
-
We aim for a cozy restaurant that you will feel comfortable strolling into.
Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.
永井 大介NAGAI DAISUKE
-
-
SANDAYA Takarazuka
三田屋 宝塚店
- Takarazuka, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
村田 茂郎MURATA SHIGERU
-
By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.
Born in Mita city, Hyogo prefecture in 1956. He spent eight years in the meat industry, and obtained the qualification 'Diploma in Meat Technology', which is designed to ensure meat quality. He became interested in 'Mitaya' after hearing about their domestically-reared fillet steak set menu, which attracts customers to his home, Hyogo prefecture, from other parts of Japan. It was not long before he joined the company, where he is now putting the skills and experience he cultivated in the meat industry to work in his role overseeing all of their branches.
村田 茂郎MURATA SHIGERU
-
-
Brasserie Rakuya
ブラッスリー 楽や
- Takikawa/Fukagawa/Sunagawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood
-
![]()
川野名 順KAWANONA JUN
-
From being raised by a fishmonger, to creating a place to eat delicious fish.
Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.
川野名 順KAWANONA JUN
-
-
RISTORANTE Misato
RISTORANTE美郷
- Shichijo/Tambaguchi, Kyoto
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
毛利 亮MORI RYO
The Chef's Recommendations -
A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other
Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.
毛利 亮MORI RYO
-
-
Gyutan Sumiyaki Rikyu Sun Mall Ichibancho
牛たん炭焼利久 サンモール一番町店
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / General / Local Japanese Cuisine
-
![]()
小山隆史KOYAMATAKASHI
-
Say "Sendai" and think "beef tongue" - say "beef tongue" and think "Rikyu"!
For Chef Koyama, borne and raised in Sendai, beef tongue is one of his most beloved foods. He was a huge fan of Rikyu, saying "It was my favorite restaurant. Not only the grilled beef tongue, but also the side dishes were great and plentiful." After four years amassing experience in a Japanese pub kitchen, he made his way to his much-loved Rikyu. Everyday he's striving so as many people as possible can savor the flavor that can only be found here.
小山隆史KOYAMATAKASHI
-
-
Ocomo
OCOMO
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
-
![]()
安倍 康介ABE KOSUKE
-
The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.
He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.
安倍 康介ABE KOSUKE
-
-
Obanzai Sengyo Hachiya
おばんざい鮮魚鉢屋
- Meito-ku/Fujigaoka, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine
-
![]()
富永 将TOMINAGA MASARU
-
I'm so happy when people enjoy and say my home cooked food is delicious.
Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.
富永 将TOMINAGA MASARU
-
-
Chinese Restaurant China Room
中国料理 チャイナルーム
- Roppongi, Tokyo
- Chinese,Chinese / General / Shanghai / Beijing
-
![]()
中里 卓NAKAZATO TAKASHI
-
A diehard chef, straight along this road from his middleschool longing
Born August 19, 1968, in Yokosuka, Kanazawa, during his middle school days he always gazed upon the neighborhood Chinese restaurant, impressed with the smells and the sounds he heard from its kitchen. He was inspired when a person from the restaurant noticed this and made him fried rice. While working as a part-timer at that restaurant, learning many things from the owner, he started on the chef's path. He built up experience at many different Chinese restaurants, most notable The Westin Tokyo's Ryutemmon. He has been working at China Room since 2003.
中里 卓NAKAZATO TAKASHI
-
-
Fujinomiya Wa no Shokusai Tendo
富士宮 和の食彩 天道
- Fujinomiya, Shizuoka
- Japanese,Japanese / Soba (noodles) / Tonkatsu (fried pork cutlet) / Sake
-
![]()
井出 健作IDE KENSAKU
-
He's been coming home to the shop where his parents cooked at since he was young.
Chef Ide was born in 1976 in Shizuoka Prefecture. Having always been good at making things and working with his hands from the time he was young, upon graduating high school, he returned home to inherit his family's soba shop. The more he learned about cooking, the more it appealed to him. He studied hard and steadily began taking on new challenges. In lieu of training elsewhere, he adopted the attitude of always challenging himself to continually learn. Continuing to preserve the flavors created by his parents while adding his own style, he works on creating new flavors he can be proud from here on into the future.
井出 健作IDE KENSAKU
-
-
Mamafufu LUMINE EST Shinjuku Branch
馬馬虎虎 ルミネエスト新宿店
- Shinjuku-Sanchome, Tokyo
- Gyoza (dumplings),Chinese / Gyoza (dumplings) / Chinese Sosaku (creative cuisine) / General
-
![]()
塩脇 進Susumu Shiowaki
-
A Chef, Whose Father Was the Role Model
Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.
塩脇 進Susumu Shiowaki
-
-
CHASECO
CHASECO
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / General / Italian
-
![]()
齋藤 尚道SAITO NAOMICHI
-
Bringing the sensibilities he gained from his experiences in and around Italy.
Opened Le Petite Tonneau in 2001 in Kudanshita.
齋藤 尚道SAITO NAOMICHI
-
-
Indian Restaurant ANAND
インド料理 アーナンダ ANAND
- Akashi, Hyogo
- Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry
-
![]()
サーワナ・シングSAWANA SHINGU
-
A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.
It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.
サーワナ・シングSAWANA SHINGU
-
-
Gyutan Sumiyaki Rikyu Tomizawa
牛たん炭焼利久 富沢店
- Nagamachi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
-
![]()
高橋 昭宏SATOYUICHI
-
A part-time job was his chance to enter the restaurant industry, where he had always wanted to work
He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.
高橋 昭宏SATOYUICHI
-
-
Waso Hayashida
和創はやしだ
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General
-
![]()
林田 雄一HAYASHIDA YUICHI
-
It all started back when I used to help my mother in the kitchen.
He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.
林田 雄一HAYASHIDA YUICHI
-
-
Izakaya Sakura
居酒屋 さ蔵
- Takikawa/Fukagawa/Sunagawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew) / Chicken
-
![]()
佐藤 眞啓SATO MASAHIRO
-
Our whole-hearted hope is that you will eat our delicious food and smile
Ever since Mr. Satou was a child he enjoyed food and always loved watching people smile and enjoy themselves as they ate. Thanks to his father, who ran a butcher shop, he was strongly influenced to want to see people enjoy delicious food. He succeeded his father in his butchering business and hormone-manufacturing business, and working there for 25 years he acquired a lot of know-how. At the age of 46 he stepped into the food industry for real, setting up his own shop, and after that opened "Sakura". It's now been over 15 years since the restaurant opened, and he's still doing his best to make sure his customers are happy day after day.
佐藤 眞啓SATO MASAHIRO
-
-
Sakanaya
酒肴家
- Morioka, Iwate
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
-
![]()
前野 正和MAENO MASAKAZU
-
Passion for making people happy with his cooking led him to the path of culinary studies.
Born in 1967 in Tokyo. "I want to be a chef who makes people smile." This wish led him to aspire to being a chef. He learned various types of cooking while he worked in the kitchen of an Izakaya (Japanese style pub) in Tokyo for 5 years from age 19. He met the owner of Sakanaya during this time. When the owner opened Sakanaya in Morioka in 1991, he moved to Morioka with him. He spent the next twenty years by the owner's side, showing his skills as a chef.
前野 正和MAENO MASAKAZU
-
-
ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
-
![]()
宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
-
-
Gyutan Sumiyaki Rikyu Yamatomachi
牛たん炭焼利久 大和町店
- Miyagino/Wakabayashi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
-
![]()
平泉真HIRAIZUMIMAKOTO
-
Making a career out of my favorite dish
I loved eating gyutan (beef tongue), and I was a fan of Rikyu's gyutan. I often went to the restaurant, and the staff always made sure that I enjoyed myself, so that's what led me to enter the world of cooking.
平泉真HIRAIZUMIMAKOTO
-
-
Restaurant Mercante
レストラン メルカンテ
- Kita-Narashino, Chiba
- Pasta/Pizza,Italian/French / Cake / Italian / Pasta
-
![]()
加納 武夫KANO TAKEO
-
Carefree with fun, delicious food.
He was born on February 1st, 1958, in Funabashi City, Chiba Prefecture. After twelve years experience in four different restaurants, he opened Restaurant Mecante in his hometown of Funabashi. Always ambitious, during his days off he visits other restaurants to study them. With a love of Italian cooking, our chef has created a restaurant with a comfortable atmosphere anyone can enjoy, and is always striving to improve.
加納 武夫KANO TAKEO
-
-
Gyutan Sumiyaki Rikyu Honcho
牛たん炭焼利久 本町店
- Sendai Station East Exit, Miyagi
- Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine
-
![]()
中澤桂一NAKAZAWAKEIICHI
-
Into the world of cuisine dreamt of since childhood.
In order to progress on to the world of food dreamt of in his childhood, he studied at a cooking school. After graduating he began working at Rikyu as a cook, steadily building up experience until now.
中澤桂一NAKAZAWAKEIICHI
-
