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1681 - 1700 of 1837 chefs

Sekiguchitei

関口亭

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • General,Western / General / Omurice (omelet rice) / Wine

関口 康史SEKIGUCHI YASUSHI

We make Westernstyle cuisine to suit Japanese tastes!

With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.

関口 康史SEKIGUCHI YASUSHI

Okinose

沖の瀬

  • Sannomiya, Hyogo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / General

義村 秀也YOSHIMURA HIDEYA

Having grown up in a fisherman's household, he grew up seeing what truly fresh seafood ingredients were.

Born 1966 in Kagawa Prefecture, Mr. Yoshimura grew up in a fisherman's household regularly lending a helping hand. Soon after graduating high school, he began work at a restaurant owned by a relative. After which, he moved to Kobe where he began work and training at Shusenzanmai Kamone, which specialized in seafood, where he honed his skills. In December of 2009, he opened his own restaurant Okinose.

義村 秀也YOSHIMURA HIDEYA

Jion Shoja

慈恩精舎

  • Okayama, Okayama
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

草野 潤KUSANO MEGUMU

Kusano brings his experience from a Japanese restaurant in Austria to the table

After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.

草野 潤KUSANO MEGUMU

Otayan

おたやん

  • Kakogawa, Hyogo
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

敏森 善行TOSHIMORI YOSHIYUKI

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.

敏森 善行TOSHIMORI YOSHIYUKI

Nepalico Komazawa branch

ネパリコ 駒沢店

  • Komazawa-Daigaku, Tokyo
  • Asia,Other Asian / Indian / Nepalese / Indian Curry

パダム デボコタPADAMU DEBOKOTA

He opened "Nepalico" with the aim of making Nepalese culture commonplace

He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.

パダム デボコタPADAMU DEBOKOTA

Asakusa Unagi Sansho

浅草 うなぎ さんしょ 

  • Asakusa, Tokyo
  • Japanese,Japanese / Unagi (eel)

浅賀 博厚ASAGA HIROATSU

Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago

After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.

浅賀 博厚ASAGA HIROATSU

El Pulpo

El Pulpo

  • Kagurazaka, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / Wine

坂田 慎吾SAKATA SHINGO

The Chef's Recommendations

Going forward along his dream culinary path in a truly lively bar, coupled with fresh fish

He was born in Kumamoto prefecture in 1982. He loved cooking since he was young, and has had experience working as a part-timer at a small local restaurant in high school and an izakaya (Japanese-style bar) in college. After that, he went down the path of an office worker for a time without forgetting his culinary dream, and went to Tokyo when he was 24. He found employment at companies operating French and Italian restaurants in Yokohama, and studied diligently for about six years at two restaurants. He entered "El Pulpo" in 2011. Although this is his first time at a Spanish bar, his eyes have been opened to the joy that running a bar provides as well. As the chef now, he handles delicious, fresh fish daily.

坂田 慎吾SAKATA SHINGO

Shitamachi Shokusai Daidokoro

下町食菜だいどころ

  • Ryogoku/Kikugawa, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake

尾崎 行治OZAKI YUKIHARU

The Chef's Recommendations

He had a mind to open his own, cozy place.

He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.

尾崎 行治OZAKI YUKIHARU

Minamifukuoka Zasshomachi Ryuichi

南福岡ざっしょ町 竜一

  • Takeshita/Minami-Fukuoka, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

龍 浩一RYU KOICHI

In the restaurant business for nearly 30 years. Now a chef who captivates many

When he was a student, Koichi Ryu began working in a restaurant without much serious thought. But he was so taken by the head chef there that he started on the culinary path at the age of 18. At one point, he almost threw in the towel but there was no way he could completely give up on the culinary world. It's been thirty years now since he first chose this career. After working at Hakata Saryo, Fugu Taisho, Moyai (small restaurant), and various other restaurants, Mr. Ryu is now the owner of Ryuichi in Zashonokuma.

龍 浩一RYU KOICHI

Yakiniku no Meimon Tendan Akasaka

焼肉の名門 天壇 赤坂店

  • Akasaka, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

和田 将大WADA MASAHIRO

He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice

Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.

和田 将大WADA MASAHIRO

Sushi Sakana Hideto

鮨 酒菜 秀人

  • Numazu, Shizuoka
  • Japanese,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

岩崎 多加志IWASAKI TAKASHI

Always obsessive about fish.

Seafood direct from the Port of Heda, Numazu. Every morning we head to Numazu port to buy our stock. Normally the fishermen bring in their afternoon catch to the Port of Heda to put out at market the next day. But we go directly to buy our fish so by that evening we can serve it in our restaurant. Our customers get to experience a freshness they would normally not be able to do.

岩崎 多加志IWASAKI TAKASHI

Izakaya Kumakichi

居酒屋 くま吉

  • Matsue Station, Shimane
  • Izakaya (Japanese tavern),Taverns

熊野 英治KUMANO EIJI

A chef's job is to bring joy to people.

Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.

熊野 英治KUMANO EIJI

Japanese Restaurant Kisei

日本料理樹勢

  • Hiratsuka/Oiso/Ninomiya, Kanagawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

小山 直樹KOYAMA NAOKI

Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.

Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.

小山 直樹KOYAMA NAOKI

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

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

Shinkiro

蜃氣楼

  • Gion, Kyoto
  • Japanese,Japanese / General

島田 涼SHIMADA RYO

The Chef's Recommendations

He continues to perfect his skills in a traditional geisha district in order to create food that delights his customers

He loves delicious food and wanted to be able to serve it to customers, so he made the decision to become a chef. Since graduating from culinary college he has spent 13 years working in Japanese restaurants, learning the trade from the basics and building up experience. He is particular about drawing out the innate flavor in ingredients that contain a sense of season and provenance, while at the same time adding an extra touch to simple food. The taste of his food is loved by people of all different ages, and he continues to display his skills, encouraged by expressions of appreciation for his cooking.

島田 涼SHIMADA RYO

Tanaka Shoten Kaiunbashidori

田中商店 開運橋通り店

  • Narita/Sahara, Chiba
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Horumon (offal meat)

小倉 哲OGURA SATOSHI

Learning the joy of cooking from a Chinese chef, and its depth from a Japanese master.

Born in 1973 in Chiba Prefecture, his inspiration for pursuing this path was a Chinese chef who showed him the joy of cooking at the restaurant where he worked part-time as a high school freshman. He later became the apprentice of a Japanese chef while working at another restaurant. Although the chef was a well-rounded master who had studied abroad, he still said "Nothing beats Japanese beef." Those words made a deep impression on Mr. Ogura.

小倉 哲OGURA SATOSHI

Yagiya

屋宜家

  • Nanjo, Okinawa
  • Soba (noodles),Japanese / Okinawa Cuisine

玉城 利也TAMASHIRO TOSHIYA

The Chef's Recommendations

His own love of Okinawan soba motivated him to pursue the perfect dish

Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.

玉城 利也TAMASHIRO TOSHIYA

Chinese Restaurant Chanchan

中国酒菜 暢暢

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General

井上 靖久INOUE YASUHISA

The Chef's Recommendations

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.

井上 靖久INOUE YASUHISA

Rico Cowbell

RICO カウベル

  • Yokosuka/Oppama, Kanagawa
  • Hamburg Steak,Western / Hamburger Steak / Curry / Steak

川上 利博KAWAKAMI TOSHIHIRO

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.

川上 利博KAWAKAMI TOSHIHIRO

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