1781 - 1799 of 1799 chefs
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Toritaberuka
トリタベルカ
- Nishi 11 Chome/18 Chome, Hokkaido
- Dining Bar,Dining bar / General / Craft Beer
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坂田 睦Makoto Sakata
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A sensibility that transcends the boundaries of the chef brings out the best in the ingredients.
Mr. Sakata was born in 1983 in Hokkaido. Having originally started his career as a hairdresser, he moved into the culinary world. He has seven years of experience working in Latin American restaurants. With seven years of experience working in a Latin American restaurant, his wealth of experience gives the imagination and depth to his cuisine. At Tritaberuka, which opened in 2016, he has been a chef since its opening, always pursuing how to make the chicken and vegetables taste better. The free and creative dishes that come out of not being a dedicated cook have captivated visitors to the restaurant.
坂田 睦Makoto Sakata
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Sushi Kaki Shinjuku Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch
寿司 牡蠣 新宿スシエビス 新宿西口小滝橋通り
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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飯田 徹也Tetsuya Iida
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The love of sushi comes to shape: A reliable chef's challenge utilizing the experience at a major restaurant.
Mr. Iida was born in 1982 in Chiba. His love of sushi led him to a career in the culinary arts. He trained for 17 years at a major sushi chain and developed solid skills and experience. In 2023, at the chairman's invitation, he joined the Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch. With his inquisitive mind and skill, he contributes to developing popular menus and quality improvement at the restaurant. He became the head chef in February 2024.
飯田 徹也Tetsuya Iida
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Meigara Tonkatsu Fukuro
銘柄とんかつ梟
- Ikebukuro West Exit, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Curry / Beer
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青木 俊介Shunsuke Aoki
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Mr. Aoki spares no effort to show his strength in the place he desires.
After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility. And now, he shows his skills at the restaurant.
青木 俊介Shunsuke Aoki
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Baniku to Kaki no Sousaku Bal motto.
馬肉と牡蠣の創作バル motto.
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster
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高田 将規Masanori Takada
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Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.
He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.
高田 将規Masanori Takada
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Zenseki Koshitsu Izakaya Kyushu Wasyoku HASSHU Nakasu Branch
全席個室居酒屋 九州和食 八州 中洲店
- Nakasu, Fukuoka
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)
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塩田 頼己Rai Shiota
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Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.
He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers. After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.
塩田 頼己Rai Shiota
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Sushi Takuma
鮨 匠真
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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伊藤 太久真Takuma Ito
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Mr. Ito is a borderless modern Japanese chef who has mastered various genres of cuisine.
He was born in 1965 in Hokkaido. Having been exposed to food from an early age, he entered the culinary world after graduating high school. He learned various genres of cuisine, including French cuisine. In November 2024, he opened a borderless modern Japanese food and sushi restaurant, Sushi Takumi, using his previous experience.
伊藤 太久真Takuma Ito
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Unoshima Villa
うのしまヴィラ
- Mito/Hitachinaka, Ibaraki
- Japanese,Japanese / General
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原田 顕命Kenmei Harada
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Through cooking, Mr. Harada wants to deliver an appreciation for nature and the excitement of food.
He was born in 1995 in Ibaraki. One cook he saw on TV became the catalyst for a significant change in his life. He decided to pursue a career in Japanese cuisine out of a desire to enrich people's hearts and minds through Japanese food. After graduating from a vocational school, he honed his culinary sensibility at a ryotei restaurant in Kyoto. Then, he worked at a kappo restaurant in Tokyo, where he served as sous chef for six months at a branch in Shanghai. Currently, as the head chef of the inn run by his family, he provides personalized cuisine to ensure that each guest is truly satisfied.
原田 顕命Kenmei Harada
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Tokachi Butadon Ippin Chitose Branch
十勝豚丼いっぴん 千歳店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine
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尾? 将志Masashi Ozaki
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For that single word "delicious", Mr Ozaki carefully grills the pork every day.
He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."
尾? 将志Masashi Ozaki
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Naniwa Yakiniku Nikutareya
浪花焼肉 肉タレ屋
- Tennoji/Abenobashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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今井 祐貴Yuuki Imai
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Mr. Imai always has a desire to improve and approaches his daily work with a sincere attitude.
He was born in 1987 in Osaka. As a child, he wanted to become an itamae (Sushi chef), but through a part-time job in high school, he was exposed to meat dishes and became fascinated by the attraction of meat. Later, he gained experience at an izakaya (Japanese-style bar) and a Yakiniku restaurant and deepened his understanding of food. Through a connection with the owner, he joined Naniwa Yakiniku Nikutareya. Utilizing his years of experience and the skills he has cultivated, he is now also responsible for the management of the restaurant as manager.
今井 祐貴Yuuki Imai
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Sichuan Dentou Hinabe Shokukan Meieki Branch
四川伝統火鍋 蜀漢 名駅店
- Nagoya Station, Aichi
- Szechuan,Chinese / General / Szechuan / Shokoshu (Chinese Shaoxing wine)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Tori no koku Bar Time to Drink
酉の刻 Bar Time to Drink
- Shijokawaramachi/Teramachi, Kyoto
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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中山 武Takeshi Nakayama
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Mr. Nakayama has the creativity to capture the thoughts and feelings of each guest.
He was born in 1985 in Aichi. After reading a manga about bartenders, he was fascinated by the world of warm hospitality that brings customers closer together, so decided to pursue this career. He is an award-winning cocktail competition veteran but has also worked in a diverse range of food and beverage businesses, including cafes, izakaya, and restaurants. In addition, he has been active in various fields, appearing at events, developing original drinks, and providing consulting services at the request of department stores and beauty and beverage manufacturers.
中山 武Takeshi Nakayama
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YORIMICHI Odaiba
YORIMICHI Odaiba
- Odaiba, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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大島 慎之輔Shinnosuke Oshima
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Pursuing new ideas every day to deliver smiles through food.
Fascinated by the world of cooking, which can bring smiles to many people's faces, Mr. Oshima became a chef. After gaining experience in American and Italian restaurants, he now showcases his skills at YORIMICHI Odaiba, which opened on August 1, 2022. Drawing on his extensive background, he offers inventive fusion dishes that blend Japanese and Western culinary techniques.
大島 慎之輔Shinnosuke Oshima
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Yakitori to Sousakusumibiyaki Kokoko
焼き鳥と創作炭火焼 こここ
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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加藤 翔Sho Kato
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Charcoal grills connect people. Diverse experiences create a unique taste and sense of wonder.
Mr. Sho Kato was born in 1990 in Kyoto. After graduating high school, he started his culinary journey, gaining ten years of experience at a yakitori restaurant, Yakitori Daikichi. He then broadened his expertise by exploring various culinary fields, including ramen and yakiniku. In March 2024, he fulfilled his dream of opening his own yakitori restaurant, Sumibiyaki Koteppan Kiyamachi, in Kawaramachi, Kyoto. By November, he expanded with a second restaurant, Yakitori to Sousakusumibiyaki Kokoko. As a chef-owner, he continually seeks to discover new culinary delights, drawing from his vast experiences and refined skills.
加藤 翔Sho Kato
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Sichuan Dentou Hinabe Shokukan Main Branch
四川伝統火鍋 蜀漢 本店
- Sakae, Aichi
- Szechuan,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch
四川伝統火鍋 蜀漢 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Szechuan,Chinese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Szechuan
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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A5 Wagyu Ten Sukiyaki, Shabu-shabu
A5和牛 天 すき焼き、しゃぶしゃぶ
- Kumamoto, Kumamoto
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine
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古賀 欣士郎Kinshiro Koga
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The depths of dining learned on site. Mr. Koga offers various ways to enjoy food.
He was born in 1994 in Kumamoto. His involvement with dining started with his part-time job experience as a high-school student. At that restaurant, he learned the depths of dining through customer service. After that, he joined a creative Japanese restaurant in Kumamoto City. He then struck out on his own after learning Washoku cuisine. After opening an iron-griddled restaurant and izakaya pub that offered new sensations in all-you-can-drink, he opened Ten, a restaurant specializing in A5 Wagyu sukiyaki and shabu-shabu.
古賀 欣士郎Kinshiro Koga
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Sichuan Dentou Hinabe Shokukan Kanayama Branch
四川伝統火鍋 蜀漢 金山店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Kobe Aburi Bokujo Umeda Main Branch
神戸 あぶり牧場 梅田本店
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Korean / Yakiniku (grilled meat)
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寺本 蒼Sora Teramoto
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Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.
He was born in Osaka in 1994. When he joined Kobe Aburi Bokujo Umeda Main Branch as a part-time staff when it opened, he was deeply impressed by the skillful knife work of the meat specialists. Through gaining experience, he noticed how each piece of beef's marbling and muscle structure is unique. Captivated by the profound complexity of meat, he decided to pursue a career as a chef. Now, as the manager, he draws on his experience and skills to also focus on training the staff.
寺本 蒼Sora Teramoto
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Sushi -HAN-
すし繁−HAN−
- Ginza, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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渡邉 浩紀Hironori Watanabe
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Mr. Watanabe is an expert Edomae Sushi chef who has been challenged for over 20 years in Hong Kong.
He was born in 1974 in Tochigi. Influenced by his father, who ran a sushi restaurant, he decided to pursue the same career. At the age of 23, after gaining experience in Ginza, he had an opportunity to go to Hong Kong. He started working at Japanese Restaurant Kenjo, a pioneering sushi restaurant. Eventually, he took on the responsibility of a branch store. As a result, he continued to serve the restaurant with excellent skills for 21 years. He returned to Japan in 2018. In January 2024, he started as the head chef at Sushi -HAN-.
渡邉 浩紀Hironori Watanabe
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