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1741 - 1760 of 1841 chefs

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

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

Kisoji

木曽路

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大木 哲也OKI TETSUYA

The Chef's Recommendations

Influenced by relatives who ran a sushi shop, he started his career in cooking.

He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.

大木 哲也OKI TETSUYA

Restaurant Le japon

レストラン ル・ジャポン

  • Nakameguro, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

中田 耕一郎NAKADA KOICHIRO

The Chef's Recommendations

French fusion cuisine with an added Japanese undertone

Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.

中田 耕一郎NAKADA KOICHIRO

Katsu Shimokitazawa

克ッ 下北沢

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Umeshu (plum wine)

金澤 和輝KANAZAWA KAZUTERU

A pure and simple Izakaya! Nothing pleases us more than making our customers happy.

Since graduating from university, I've spent all my time working in various izakaya Japanese bars. This one's my tenth! Unlike other jobs, I love how you can see the customers' genuine reactions. I try my best everyday to prepare whatever dish the customer wants, even if it's not on the menu.

金澤 和輝KANAZAWA KAZUTERU

Yakiniku Bunka

焼肉ぶんか

  • Kakogawa, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山本YAMAMOTO

Protecting traditions by utilizing skills learned from previous generations and polishing them further.

Yamamoto is a chef from Hyogo Prefecture. His parents ran this restaurant before him, so he was familiar with this cuisine from a young age and naturally wanted to impart its sense and taste with customers and everyone he came in contact with. As he grew up he came to inherit this restaurant that his parents poured so much love into, and wanted to make even more of it. When he graduated from school he entered the culinary world without hesitation. He has come to be where he is now as the result of the guidance and support of his parents and the training he undertook at this restaurant.

山本YAMAMOTO

Shimalabo

シマラボ

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • French,Italian/French / Wine / Western Sosaku (creative cuisine) / French

島村 光徳SHIMAMURA MITSUNORI

The Chef's Recommendations

Working part-time in restaurants during his high-school days proved to be the gateway to a culinary career

He was born in Hiroshima Prefecture on December 4th, 1972. During his high school days he worked in part time jobs at a variety of food and drink establishments and because of this experience he decided to become a chef. Aiming to become a chef in French cuisine, the most highly regarded in the world, he went to France, and at the age of 20 he graduated from the Tsuji Culinary Institute's school in France. After training in top-class hotels, he returned to France. After training in Lyon and Cannes he came back to Japan. He has been with "Mikuni Hiroshima" since it opened. Carrying on in the spirit of chef Kiyomi Mikuni, he opened "Restaurant Shimamura L'Espirit de Mikuni", which he currently operates.

島村 光徳SHIMAMURA MITSUNORI

Kagura

神楽‐kagura‐

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Western Teppanyaki (iron griddle grilling)

小西 健太KONISHI KENTA

The Chef's Recommendations

He brings all of the culinary skills he's cultivated to life here at Kagura

He entered the culinary world at the age of 18. First, he built up experience at authentic Japanese restaurants all around Osaka. He then offered his skills to the owner of Kagura in 2012, where he was promoted to head chef.

小西 健太KONISHI KENTA

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

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

Sapporo Modern Restaurant Erimotei

札幌モダンレストラン えりも亭

  • Sapporo Station, Hokkaido
  • Japanese,Japanese / Sousaku Sushi (creative sushi) / General / Sashimi (raw fish)/Seafood

尾崎 貴幸OZAKI TAKAYUKI

Inadvertently became interested in cooking

Doing part-time work gave impetus for Mr. Takayuki Ozaki to embark on a path to becoming a chef. He started out with serving customers and worked his way up to be a chef. Working at Erimo-tei enables him to gain experience in many genres of food. This impetus that occurred at the right timing still fascinates him and spurs him on to continue down his path as a chef.

尾崎 貴幸OZAKI TAKAYUKI

Dining & Bar KITSUNE

dining&barKITSUNE

  • Shibuya South Exit, Tokyo
  • Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake

小林 傑KOBAYASHI SUGURU

He strives to build a unique menu that matches the restaurant's atmosphere

He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."

小林 傑KOBAYASHI SUGURU

Chiso Kakuta

馳走かく田

  • Yachiyo/Sakura/Yotsukaido, Chiba
  • Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

角田 幹男KAKUTA MIKIO

The Chef's Recommendations

A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights

After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.

角田 幹男KAKUTA MIKIO

Pub Karaoke Studio Himawari

パブ-カラ スタジオ向日葵

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky / Shochu

美実MIMI

Live performance karaoke! Accompanied by exciting saxophone playing!

Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.

美実MIMI

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

Chinese Restaurant Lotus Moon Shin Marunouchi Building

中華菜館 水蓮月 新丸ビル

  • Marunouchi, Tokyo
  • Chinese,Chinese / Chinese Sosaku (creative cuisine) / Tantanmen (tantan ramen) / Gyoza (dumplings)

佐々木 孝昌SASAKI TAKAMASA

Owner of "Shanway", carrying on a tradition of flavor

Born in Tokyo in 1963. Spent 18 years training in Harajuku's Hangzhou cuisine restaurant. He then polished his skills cooking Chinese cuisine throughout the metropolitan area until opening "Shanway" in 2003. Since 2010, he has cooked at "Chinese Restaurant Lotus Moon Shin Marunouchi Building".

佐々木 孝昌SASAKI TAKAMASA

Morceau

モルソー

  • Hibiya/Yurakucho, Tokyo
  • French,Italian/French / French / Wine

秋元 さくらAKIMOTO SAKURA

The Chef's Recommendations

To make food that can make people happy - that is where this chef comes from

She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.

秋元 さくらAKIMOTO SAKURA

Monja Mugi

もんじゃ 麦

  • Tsukishima, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

坂巻 剛SAKAMAKI TSUYOSHI

Took the path to become a chef naturally.

The chef loved to cook since he was young. Naturally, he chose the path of becoming a chef.

坂巻 剛SAKAMAKI TSUYOSHI

Uron-ya Oiso

うろんや 大磯

  • Hiratsuka/Oiso/Ninomiya, Kanagawa
  • Italian,Italian/French / Italian / Pasta / Pizza

小澤 幸憲OZAWA YUKINORI

After all, the love of cooking lead to this profession.

小澤 幸憲OZAWA YUKINORI

Pub&Cafe kanayama80's

Pub&Cafe kanayama80's

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Dining Bar,Dining bar / Mexican/Central American / Pasta / General

井下 真澄ISHITA MASUMI

Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"

Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.

井下 真澄ISHITA MASUMI

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