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161 - 180 of 1796 chefs

Chinese Cuisine Chikuen

中国料理 竹園

  • Kinshicho/Sumiyoshi, Tokyo
  • Chinese,Chinese

増井 久Hisashi Masui

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.

増井 久Hisashi Masui

BALInese Restaurant BUNGA LOTUS

バリニーズレストランBunga Lotus

  • Himeji, Hyogo
  • Halal,Global/International / Indonesian/South East Asian / Fruit / Others

I WAYAN BAWAI WAYAN BAWA

Enjoy the taste of Bali's top hotels in Japan.

Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].

I WAYAN BAWAI WAYAN BAWA

cafe&bar YOKACHORO

cafe&bar YOKACHORO

  • Tanba/Kinosaki, Hyogo
  • Dining Bar,Dining bar / General / Cake / Wine

角田 大和Yamato Tsunoda

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.

角田 大和Yamato Tsunoda

Nishiazabu Serendipity

西麻布Serendipity

  • Nishi-Azabu, Tokyo
  • Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

廣瀬 剛Go Hirose

As a bartender, Mr. Hirose makes the drink that the guest wants.

He began his career in the hotel industry, working as a hotelier at a prestigious hotel. With a passion for the service industry and an interest in making drinks, he became a bartender, and over the next ten years, he developed his expertise. He is currently in charge of Nishiazabu Serendipity, which opened in December 2021.

廣瀬 剛Go Hirose

Seiryu Unagi Tsukishima Todai Akamon-mae Branch

清流うなぎ月島 東大赤門前店

  • Hongo, Tokyo
  • Unagi (eel),Japanese

宝田 祐一Yuichi Takarada

Bringing eel dishes closer to customers regardless of their generation or gender.

Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.

宝田 祐一Yuichi Takarada

KAKA

華々-KAKA-

  • Hamamatsu Station, Shizuoka
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Local Sake

渡瀬 正之Masayuki Watase

Mr. Watase fascinates his guests with a wide variety of Japanese and Western dishes produced by his extensive experience in Japanese cuisine and sushi.

He was born in 1974 in Shizuoka. The owner of KAKA. Through the experience of enjoying seasonal vegetables and sake, he felt the great pleasure of dining out and entered the culinary field. After training at a Japanese restaurant in Hamamatsu City, he gained experience at a Sushi restaurant. After further honing his skills at a Sushi kappo restaurant, he worked as the head chef at Enshu Hamanoya, a Japanese restaurant in Hamamatsu Station. In 2009, he opened his current restaurant and became independent. In 2019, he relocated to Zaza City Hamamatsu to welcome a wider range of guests. In addition to local customers, he also entertains domestic and international travelers with seasonal delicacies.

渡瀬 正之Masayuki Watase

Asuen-kataraidokoro Irori

明日への語らい処 囲炉裏

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Izakaya (Japanese tavern),Taverns / General / General / Sake

小林 慶司Keishi Kobayashi

His seasonal dishes bring a smile to your face. Mr. Kobayashi is a chef delivering heartwarming culinary experiences.

He was born in 1978 in Yamanashi. Since childhood, he has been interested in cooking and pursued becoming a chef, inspired by his admiration for the culinary world. Starting from local hotels in Yamanashi, he gained experience in various places. With a desire to cherish the relationships between people, he opened Irori. Pouring in the skills and passion cultivated through years of experience, he offers seasonal dishes that make the most of the season's ingredients. He diligently strives each day, welcoming visitors with a warm and friendly atmosphere, leaving smiles on their faces.

小林 慶司Keishi Kobayashi

Sushi Akagi

鮨 赤木

  • Kita-Shinchi, Osaka
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian

赤木 伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木 伸行Nobuyuki Akagi

Teppan Matsuzakaya

鉄板 松阪屋

  • Kokubuncho/Ichibancho, Miyagi
  • Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

國井 大輔Daisuke Kunii

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.

國井 大輔Daisuke Kunii

Manyotei Suidobashi Branch Sakura

萬葉亭 水道橋店 桜

  • Suidobashi, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Beer

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

Motsunabe Nagamasa Hakata Main Branch

もつ鍋ながまさ 博多本店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

上野 智司Satoshi Ueno

Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.

He was born in 1979 in Fukuoka. Through cooking and serving his family since childhood, he learned the joy of making people happy. He entered Fukuoka Culinary Academy to become a chef. After graduation, he entered the world of French cuisine, where he acquired refined techniques and a sense of taste. After gaining further experience at an Izakaya (Japanese-style pub), he joined his current company. Having gained experience at affiliated restaurants, he now serves at the Motsunabe Nagamasa Hakata Main Branch.

上野 智司Satoshi Ueno

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

J.S. BURGERS CAFE Shinjuku Branch

J.S. BURGERS CAFE 新宿店

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Hamburger,Western / American / Pasta / Pizza

平野 巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野 巡Jun Hirano

Akaushi Dining yoka-yoka Sakuramachi Branch

あか牛Dining yoka-yoka桜町店

  • Kumamoto, Kumamoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Steak / Yakiniku (grilled meat)

村口 僚太Ryota Muraguchi

Mr. Muraguchi is a chef who always with a smile, saying, "I want to bring smiles to the faces of all the guests who visit."

He was born in 1990 in Kumamoto. When he first encountered "cooking," he felt joy. He also found pleasure in having people eat it and making them smile, recognizing that it was a profession that suited him well and moving on to the culinary world. He honed his culinary skills by training for two years at a university hospital cafeteria, one year at a sushi restaurant, and four years at a Japanese-style bar. Currently, he works as a chef at Akaushi Dining yoka-yoka Sakuramachi Branch. He says that he wants to bring smiles to the faces of all the guests who visit.

村口 僚太Ryota Muraguchi

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

Kobe Teppan Steak Iwasaki

神戸鉄板ステーキいわさき

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

岩? 誠Makoto Iwasaki

Only a chef who is a meat expert with lots of experience can offer such excellent dishes.

Mr. Iwasaki was born in 1980 in Hyogo Prefecture. He has been studying at a teppanyaki restaurant in Kobe City since he was 18. He is currently the owner and chef of Kobe Teppan Steak Iwasaki. With his knowledge of meat gained in teppan cuisine since his teens, his reliable purchasing sources, and his skills as a chef, he creates precious moments for his guests.

岩? 誠Makoto Iwasaki

Shintomicho Maruyasu

新富町 丸安

  • Hatchobori, Tokyo
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake

小栗 洸介Kosuke Oguri

Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.

He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.

小栗 洸介Kosuke Oguri

Cafe Sou Hiroshima Miyajimaguchi Branch

Cafe 蒼 広島宮島口店

  • Hatsukaichi/Otake, Hiroshima
  • Pancake,Cafe/Sweets / Cake / Parfait / Others

北川 由Yu Kitagawa

Ms. Kitagawa is a reliable manager who takes a multi-faceted role from the kitchen to the hall.

She was born in 1997 in Yamaguchi. As her first challenge in the restaurant industry, she trained at the headquarters and joined the operation of Cafe Sou Hiroshima Miyajimaguchi Branch as an opening staff member from the launch in 2022. While she has a gentle and calm personality, she shows her dependability in the store's management. She is active in multiple roles, from the kitchen to the hall, and currently plays a leadership role as the store manager. She will also use her experience in a new restaurant scheduled to open soon.

北川 由Yu Kitagawa

Yamato Ryori Tsukiji Ihachi Main Branch

倭料理 築地伊八 本店

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

池本 之浩Yukihiro Ikemoto

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.

池本 之浩Yukihiro Ikemoto

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