161 - 180 of 756 chefs
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Kitashinchi Sushi Senkoudo
北新地 鮨 千功堂
- Kita-Shinchi, Osaka
- Sushi,Japanese / General / Sushi / Sake
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竹地 輝昌Terumasa Takechi
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Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Satsumaya Tonton Harajuku
さつまやとんとん 原宿
- Harajuku/Meiji-Jingumae, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Shabu-shabu (boiled meat slices) / Shochu
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川野 紀之Noriyuki Kawano
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Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.
He was born in 1972 in Kagoshima. As a child, he had many opportunities to cook for his family and found satisfaction in the smiles and joy he brought to their faces through food. After graduating from high school with a degree in culinary arts, he worked in Fukuoka, Kagoshima, and Osaka, where he experienced mainly Japanese cuisine but also Chinese and Western dishes. In 2002, he moved to Tokyo and participated in establishing the current restaurant. Since then, he has led the kitchen as head chef, always pursuing new ways to enjoy food, including creating the masterpiece "Kuroton" when the restaurant was renovated in 2022. He is also known for his elegant hospitality
川野 紀之Noriyuki Kawano
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Roppongi Kicko
六本木 亀甲
- Roppongi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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笠井 知道Tomomichi Kasai
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More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.
He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.
笠井 知道Tomomichi Kasai
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Wafuu-dokoro Usagi
和風処 うさぎ
- Asakusa, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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母良田 良平Ryohei Horota
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Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.
He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.
母良田 良平Ryohei Horota
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Sushi Sukiyaki Akamechan
寿し・すき焼き あかめちゃん
- Kanazawa Station, Ishikawa
- Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake
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清水 義男Yoshio Shimizu
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A father and daughter take on a new challenge.
For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.
清水 義男Yoshio Shimizu
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Sushi to Baniku Oyaji Saigo no Nigiri Bettei
寿司と馬肉おやじ最後の握り別邸
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
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Japanese restaurant Miyabi-Tei
日本食「雅庭」
- Higashi-Ku/Shinkansen entrance, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Teppanyaki (iron griddle grilling)
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石田 洋輝Hiroki Ishida
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Delivering the essence of traditional Japanese cuisine with heartfelt care.
Mr. Hiroki Ishida was born in Muroran, Hokkaido. After working at the Westin Tokyo Hotel, he has served restaurants in Ginza and metropolitan Tokyo areas, including long-established ryotei. In 2011, with the opening of the Sheraton Grand Hotel Hiroshima, he assumed the role of head chef at Miyabi-Tei. Always with the spirit of hospitality in mind, he strives to provide dishes that exceed his customers' expectations, not only from Japan but also from other countries with different cultures. He believes it is his mission to pass on the tradition of Japanese cuisine to the younger generation.
石田 洋輝Hiroki Ishida
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Kuromon Torepichi-Ichiba Minami kuromon Branch
黒門とれぴち市場 南黒門店
- Nipponbashi, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)
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河野 嶺Rei Kawano
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Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.
He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.
河野 嶺Rei Kawano
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Sushi Hasegawa Shinsaibashi Main Branch
寿司 はせ川 心斎橋 本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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加藤 妙Takumi Kato
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Procuring rare and valuable ingredients from all over Japan daily.
Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.
加藤 妙Takumi Kato
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Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri
心斎橋寿司居酒屋おやじ最後の握り
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.
He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.
梶原 淳司Junji Kajiwara
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Feliz-malto
Feliz-團斗 Malto
- Shijo Karasuma/Karasuma Oike, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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田島 啓史Hiroshi Tajima
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Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.
Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.
田島 啓史Hiroshi Tajima
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Yurakucho Kotegaeshi
有楽町こてがえし
- Hibiya/Yurakucho, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Sumiyaki Hitsumabushi Unagi Munagi
炭焼ひつまぶし鰻 むなぎ（武奈伎）
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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三浦 星一Seiichi Miura
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Love, passion, and commitment to eel
With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.
三浦 星一Seiichi Miura
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Shabu-shabu Temujin
しゃぶしゃぶテムジン
- Hakodate, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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村岡 孝彦Takahiko Muraoka
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Utilizing the experience and knowledge he has cultivated, Mr. Muraoka proposes a new way to enjoy meat.
He was born on January 29, 1989 in Hokkaido. To follow in his father's footsteps, who took charge at Jingisukan Temujin, he decided to take on the challenge of managing a restaurant. He moved to Tokyo in his early 20s and gained experience in a variety of restaurants, including izakaya (Japanese-style pub), ramen, and yakiniku restaurant, and acquired management know-how. While respecting the flavors and traditions established by his father, he has forged his own path, opened Shabu-shabu Temujin in Hakodate on April 25, 2024, at Hakobiva in front of Hakodate Station, in addition to the Jingisukan restaurant.
村岡 孝彦Takahiko Muraoka
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Japanese Cuisine Ryotei Kadomatsu
日本料理 料亭 門松
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Tempura (battered, fried seafood and vegetables)
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大久保 昌彦Masahiko Okubo
The Chef's Recommendations -
With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons
He was born in 1960 in Kanagawa. Being manually dexterous since his childhood, and having an interest in cooking, he decided to pursue a cooking career. He became head chef of Ryotei Kadomatsu after 10 years of experience at a Ryotei restaurant in Kamakura and 8 years at a hotel in Yokohama.
大久保 昌彦Masahiko Okubo
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Sukiyaki Shabu-shabu Isshin
すき焼き しゃぶしゃぶ 一芯
- Sannomiya, Hyogo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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廣瀬 恭也Yasunari Hirose
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Mr. Hirose offers his specialties utilizing his knowledge and skills.
He was born in 1978 in Hyogo Prefecture. Having loved cooking and eating since childhood, he worked part-time in restaurants and gained firsthand experience in the culinary field. After graduating from school, he became a chef and began his training. He honed his skills at izakaya (Japanese-style pubs) and Japanese restaurants and improved his knowledge of ingredients. He is currently working as a chef at Sukiyaki Shabu-shabu Isshin, which opened in March 2025. With the knowledge and skills he has accumulated over the years, he offers exquisite dishes.
廣瀬 恭也Yasunari Hirose
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Sukiyaki Shabu-shabu Nihonbashi Tsuruya
すき焼き しゃぶしゃぶ 日本橋 鶴屋
- Nipponbashi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)
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Hakata Uokura
博多魚蔵
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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林 剛寛Takehiro Hayashi
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Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.
He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.
林 剛寛Takehiro Hayashi
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Ginza Wagyu Lab
銀座和牛ラボ
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Steak
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角田 博史Hiroshi Kakuta
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Mr. Kakuta is one of the chefs who contributed to the global branding of Japanese food.
He is one of the key figures who contributed to the global branding of Japanese cuisine under the tutelage of the Iron Chef, Mr. Komei Nakamura. After working at Nadaman for nearly 30 years, he became the head chef. Since then, he has continued to support many prestigious hotels as head chef. He is currently working as the executive chief chef of Ginza Wagyu Lab.
角田 博史Hiroshi Kakuta
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Tabehoudai Sukiyaki Jyuniten Hiroo
食べ放題 すき焼き十二天 広尾
- Hiroo, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Sake
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高堰 晴信Harunobu Takaseki
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After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.
He was born in 1993 in Akita. After 3 years of experience at a Kappo and Japanese restaurant in Saitama from 18, he went to a Mediterranean restaurant in Tokyo. He also worked as head chef at its affiliated wine bar for four and a half years. After about two years of experience in Italian and French, he joined his current company. He served as sous chef of The INNOCENT CARVERY in the Shinmaru Building for four years. At the same time, he served as the assistant chef for about two years at Marunouchi Sukiyaki Jyuniten. Then, with the opening of Sukiyaki Jyuniten Hiroo, he became its head chef.
高堰 晴信Harunobu Takaseki
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