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1641 - 1660 of 1799 chefs

Hakone Sengokubara Chinese Restaurant Taigen

箱根仙石原 中国料理 太原

  • Hakone/Gora, Kanagawa
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

斉藤 誠Makoto Saito

The Chef's Recommendations

A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.

He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.

斉藤 誠Makoto Saito

Yakitori no Ippei Main Store

やきとりの一平 本店

  • Muroran, Hokkaido
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤 英哲KATO HIDEAKI

He pours 100% of his effort into every skewer to offer you his best every time.

Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."

加藤 英哲KATO HIDEAKI

Taiwanese and Chinese Restaurant Kokien

台湾・中華料理 好記園

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Chinese,Chinese / General / Shokoshu (Chinese Shaoxing wine) / Taiwanese

蔡 慶祥SAI KEISHO

After finishing school in China, I started working at a restaurant.

From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.

蔡 慶祥SAI KEISHO

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

Kokera

こけら

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

渡邊 兼二朗WATANABE KENJIRO

I had a fascination with the hospitality industry and I always hoped to have my own place!

My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.

渡邊 兼二朗WATANABE KENJIRO

Torigen Kamata

とり元 蒲田店

  • Kamata, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu

原山HARAYAMA

Particular about charcoal, a chef who pays attention to the details when grilling.

He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'

原山HARAYAMA

Gyutan Sumiyaki Rikyu East Entrance

牛たん炭焼利久 東口分店

  • Sendai Station East Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

佐々木竹美SASAKITAKEMI

Making a career out of his favorite dish

Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.

佐々木竹美SASAKITAKEMI

Ne Quittez Pas

ヌキテパ

  • Gotanda, Tokyo
  • French,Italian/French / French

田辺 年男TANABE TOSHIO

The Chef's Recommendations

From boxer to owner of oden (hot pot dish) stall. And then to French cuisine, in pursuit of the world stage…

He was born in Ibaraki prefecture in 1949. When he was in college, he was selected as one of the candidates to compete in gymnastics for the Olympics, and after graduating, he became a ranked professional boxer in Japan. After wrecking his body and giving up on boxing, he made a 180 degree turn and opened an oden (hot pot dish) stall. However, he says, "That would never allow me to aim for the world stage," and entered the world of French cuisine. He underwent training at a restaurant in Tokyo before going to France. After perfecting his skills for two years in places such as restaurants with three Michelin stars, he returned to Japan, and in 1988, he opened "A Ta Goul" in Ebisu. He took the opportunity to rename his restaurant to "Ne Quittez Pas" when he moved to Gotanda.

田辺 年男TANABE TOSHIO

Bistro and Wine Frenchies

ビストロアンドワイン FRENCHIES フレンチーズ

  • Ningyocho/Kodenmacho, Tokyo
  • French,Italian/French / French / Wine

小川 浩之OGAWA HIROYUKI

Doing part time work as a student inspired me to enter the world of cuisine

I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.

小川 浩之OGAWA HIROYUKI

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

Iizaka Hanamomo no Yu

いいざか花ももの湯

  • Fukushima City, Fukushima
  • Auberge,Other / General / General / General

菊池 政憲KIKUCHI MASANORI

A chef who works hard to make dishes that are just as fun to eat as they are to look at.

He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.

菊池 政憲KIKUCHI MASANORI

Yakitori Fukusumi Fukuan

やきとり福住 福庵

  • Iwaki, Fukushima
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

橋本 隼HASHIMOTO JUN

The Chef's Recommendations

Passionately dedicated to the art of the grill

When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.

橋本 隼HASHIMOTO JUN

Bardigo

BARDIGO(バルディゴ)

  • Hatchobori, Tokyo
  • Dining Bar,Dining bar / Italian / Pasta / Pizza

岩瀬 健志Takeshi Iwase

Enchanted by cooking with simple ingredients

After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.

岩瀬 健志Takeshi Iwase

Gyutan Sumiyaki Rikyu West Exit Main Branch

牛たん炭焼利久 西口本店

  • Sendai Station West Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

渡邉毅WATANABETAKESHI

Ceaselessly refining his skills in Japanese cuisine

After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".

渡邉毅WATANABETAKESHI

Bon Village Oser

ボンヴィラージュ・オゼ

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • French,Italian/French / French / European / Wine

西山 晋NISHIYAMA SHIN

Following in the Footsteps of His French Chef Father

Born in 1978 in Osaka city. Influenced by his father who was working as a chef at a French restaurant at the time of his birth, he grew up surrounded by the chefs' aprons. After graduating from high school, he completed his training at a French restaurant in Kobe. In 1998 he took over the position of head chef at the "Bon Village Sennan" main branch. In January of 2005 he opened "Bon Village Oser" in Kishiwada city. At the young age of 26 he was entrusted with the unification and care of both Bon Village locations,where he has remained acting as executive chef of both until the present day.

西山 晋NISHIYAMA SHIN

Cafe Tosca

カフェトスカ

  • Minatomirai, Kanagawa
  • General,Western / General / Pasta / Pizza

小川 勝哉OGAWA KATSUYA

A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"

After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.

小川 勝哉OGAWA KATSUYA

Kishikawa

きし川

  • Kokura, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

村上翔太MURAKAMISHOTA

It's been my dream to be a chef ever since I was little.

Born in Kanagawa Prefecture in 1986. I've loved cooking ever since I was little and have always had the dream of becoming a chef. Be it a la carte dishes or main dishes, I spare no effort in making each and every dish.

村上翔太MURAKAMISHOTA

Katsugyo Jagaimo

活魚 じゃがいも

  • Nishi-Funabashi, Chiba
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Yuba (tofu skin)

佐藤 寛之SATO HIROYUKI

He started out in high school working part-time at Katsugyo Jagaimo.

He was born June 7, 1949. For 16 years, he was an office worker until he quit his job and launched an independent business in the food industry. He liked to eat,he liked to cook, and he was influenced by a part-time job he had in the food service during his college days. He accumulated more training and was supported by those around him, so now his son and he are chefs in their own restaurant. Together, after diligent study and keeping their own pace with great care, they offer handmade food from specially selected raw materials daily.

佐藤 寛之SATO HIROYUKI

India Restaurant Tirupati

インドめし ティルパティ

  • Teramachi/Arimatsu, Ishikawa
  • Indian,Other Asian / Curry / Indian Curry / Indian

モハン クマール タパMOHAN KUMARU

He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.

Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.

モハン クマール タパMOHAN KUMARU

Cotton Fields

COTTON FIELDS

  • Nakasu, Fukuoka
  • Beer Gardens/Halls,Taverns / Imported Beer / Beer / General

諸岡 昭二MOROKA SHOJI

Our chef's former occupation as an automotive engineer allowed him to transition brilliantly into a culinary architect who lets nothing go to waste.

He had originally worked as an engineer for the automobile industry, but after the Oil Crisis he switched careers to become a chef - a longtime passion. He ran his own food cart while attending culinary school, serving dark beer, which was quite rare at the time. He opened this establishment, "COTTON FIELDS", in 1980. He takes special care in selecting ingredients, and his motto is not to let a single part go to waste, with a special talent for bringing out the unique flavor of each component. He's most famous for his excellent spare ribs, garnished with a secret sauce he invented back in his food cart days.

諸岡 昭二MOROKA SHOJI

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