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21 - 40 of 114 chefs

Menyasakaba Morimori Enoshima branch 

麺屋酒場 盛盛 江ノ島店

  • Enoshima/Kugenuma, Kanagawa
  • Ramen,Ramen (noodles) / Nagoya Cochin (chicken) / Yum Cha/Dim Sum / Miso Ramen (miso sauce ramen)

櫻井 輝Hikaru Sakurai 

Serving delicious food using attractive ingredients found through travels throughout Japan.

Mr. Sakurai was born in 1990 in Tokyo. He started his career in the food and beverage industry because he loves eating, especially delicious food, in a lively and lively atmosphere with many people. He gained extensive experience in Japanese cuisine, Chinese, and izakaya(Japanese pub), mainly in Tokyo. In 2021, he became the manager of Menyasakaba Morimori. While traveling around Japan, such as Hokkaido and Iwate, he is looking for attractive ingredients and learning deeply about the food in each region. He applies this experience to develop the restaurant's menu, offering fascinating dishes daily.

櫻井 輝Hikaru Sakurai 

TAJ NIKKO

タージ日光

  • Nikko/Kinugawa, Tochigi
  • Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

Terrace Restaurant Rose

テラスレストラン・ローズ

  • Mito/Hitachinaka, Ibaraki
  • French,Italian/French / French

長谷川 恭央Yasuo Hasegawa

Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.

He was born in 1974 in Fukushima. After graduating high school, he went to culinary school and trained at French restaurants. In 2005, he joined his current company and has studied in various settings, including the banquet kitchen. Since 2014, he has been working as the head chef at Terrace Restaurant Rose, where he is committed to preparing and serving dishes that are close to the guests. At the Teppanyaki Jin in the restaurant, he also values communication. He is a veteran chef whose charm lies in his solid skills as a professional cook and his warmth of service.

長谷川 恭央Yasuo Hasegawa

Kawagoe Kousushi

川越 幸すし

  • Kawagoe, Saitama
  • Japanese,Japanese / General / Unagi (eel) / Sushi

長島 貴子Takako Nagashima

Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.

She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.

長島 貴子Takako Nagashima

Nonna Nietta

Nonna Nietta

  • Tsukuba, Ibaraki
  • Italian,Italian/French / Italian / Steak / Pasta

川村 憲二Kenji Kawamura

With "guest first" as the basis, Mr. Kawamura faces nature with a wealth of knowledge and experience.

He was born in 1978 in Ibaraki. A part-time job at an Italian restaurant, which he started as a college student, led him to become a chef. After working at a restaurant in Tokyo, he went alone to Italy to get to know the authentic taste. Trained for 6 years, he came back to Japan. He returned to his hometown and opened Nonna Nietta in March 2021. As a chef, he not only approaches ingredients with sincerity but also always thinks of his guests and ensures that they enjoy their time at the restaurant.

川村 憲二Kenji Kawamura

Murakiya Hanare

村木屋はなれ

  • Yokohama Station, Kanagawa
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

保崎 航大Kodai Hosaki

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.

保崎 航大Kodai Hosaki

Ryotei Omiya ICHI-NO-YA

料亭 大宮 一の家

  • Omiya, Saitama
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石 純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石 純一Junichi Akaishi

Yamaguchi-rou Main Branch

山口楼 本店

  • Mito/Hitachinaka, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / General

相田 昌弘Masahiro Aida

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

He was born in 1977 in Ibaraki. From an early age, he grew up in an environment where he enjoyed and became familiar with cooking as an extension of play. He experienced part-time work at a kappo restaurant during high school and then went on to culinary school. After graduation, he joined Yamaguchi-rou, which boasts its history and prestige. Steadily gaining experience, he was appointed as head chef in 2010. His motto is to bring a new style to the restaurant while respecting its traditions. With his attention to detail and hospitality, his cuisine keeps the hearts of his customers.

相田 昌弘Masahiro Aida

Chugokusai Kashiwanoki

中国菜 柏ノ木

  • Mito/Hitachinaka, Ibaraki
  • Chinese,Chinese / General / Cantonese / Shokoshu (Chinese Shaoxing wine)

柏 寛士Hiroshi Kashiwa

In this place where he was born and raised, Mr. Kashiwa wants to continue being a chef until his life's end. 

He was born in 1983 in Ibaraki. He aspired to become a chef naturally from an early age. After graduating from a vocational school, he worked as a chef in Kanagawa. In 2016, he opened Kashiwanoki in his hometown. The restaurant was flooded by the typhoon in October 2019 and forced to close, but with the support of many people, it reopened a year later. The restaurant moved to its current location in August 2024. He is a studious chef who does not forget his love and gratitude to the locals and people who have nurtured and supported him.

柏 寛士Hiroshi Kashiwa

Motoyu Yamadaya Ryokan

元湯 山田屋旅館

  • Hitachi/Hitachiota, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

小林 康昭Yasuaki Kobayashi

Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.

He was born in 1978 in Ibaraki. Grew up as the heir to a long-established inn, Motoyu Yamadaya Ryokan, he naturally decided to become a chef. He began his career at a ryokan in Kanagawa, and after studying at various places, including a Japanese restaurant, a pike eel restaurant, and a restaurant specializing in pufferfish, he became the 20th generation in 2008. His specialty is colorful and delicate cuisine that uses his wealth of experience. His innovative dishes, which use abundant local ingredients from Ibaraki, are very popular, and he has many repeat customers who come back for his cuisine.

小林 康昭Yasuaki Kobayashi

Grilled Aging Beef Yokohama Branch

グリルド エイジング・ビーフ 横浜店

  • Yokohama Station, Kanagawa
  • Dining Bar,Dining bar / Steak / General / Garlic

田村 和人Kazuto Tamura

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

He was born in 1979 in Ibaraki. His grandmother, a chef, has always treated him to delicious dishes since he was a young child. His admiration for his grandmother made him desire to create dishes, and he decided to pursue a career as a chef. After graduating from Ecole Culinaire Kunitachi at 18, he studied cooking in France, the home of authentic French cuisine. He trained for 8 years at a French restaurant in Tokyo and worked as a chef at a French restaurant in Kamakura. In July 2015, he joined Grilled Aging Beef Yokohama and currently works as the Kitchen Chief.

田村 和人Kazuto Tamura

Ryotei Tamaya

料亭 玉家

  • Urawa, Saitama
  • Kaiseki (course menu),Japanese

西川 和良Kazuyoshi Nishikawa

Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.

He was born in 1974 in Urawa, the fourth-generation owner of Ryotei Tamaya. Born and raised in a ryotei restaurant established in 1927, he became familiar with diverse ingredients and cuisine early. He started his career in food and beverage as a bartender at a prestigious restaurant in Tokyo. Later, he was involved in establishing and operating restaurants of varied genres while working on various banquets. At 30, he returned to his hometown to take over the ryotei restaurant after his father, the third generation, passed away. Since then, he has been weaving a new history for the famous ryotei by pursuing the delicacies and tastes of today while inheriting the tradition.

西川 和良Kazuyoshi Nishikawa

YOSHIKI FUJI

YOSHIKI FUJI

  • Hitachi/Hitachiota, Ibaraki
  • French,Italian/French / French / Spanish / Western Sosaku (creative cuisine)

藤 良樹Yoshiki Fuji

Mr. Fuji is an ever-evolving French chef on a new gastronomic stage.

He was born in 1980 in Ibaraki. Admiring his father, who was a chef, he entered a culinary school. After studying at restaurants in Tokyo and Kanagawa, he eventually took over the renowned restaurant Sessonan in 2014. In pursuit of further evolution, he went to the Basque Country in Spain, a city of gastronomy. Through learning from master chefs, he realized the importance of improving his self-expression. In May 2024, he opened YOSHIKI FUJI. His cuisine, full of originality, continues to attract many people.

藤 良樹Yoshiki Fuji

Unoshima Villa

うのしまヴィラ

  • Mito/Hitachinaka, Ibaraki
  • Japanese,Japanese / General

原田 顕命Kenmei Harada

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

Yoshichou

よし町

  • Tsukuba, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

木村 英明Hideaki Kimura

Providing the best of the best to convey the producer's thoughts.

Mr. Kimura was born in 1976 in Ibaraki. Born as the son of a Japanese restaurant Yoshichou, cooking has been a familiar part of his life since childhood. He was really into rugby during school, but after graduation, he took over the family business and became the 8th generation. He is known not only for his cooking but also for his eye for purchasing, and he is well-versed in the nature of the local Ibaraki area. What he always keeps in mind is to be grateful to the producers who bring the best ingredients. In order to sublimate his thoughts into a magnificent dish, he cooks with all his heart and does not cut corners in each and every job.

木村 英明Hideaki Kimura

Sushi Koizumi

鮨こいづみ

  • Yokohama Station, Kanagawa
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

小泉 英樹Hideki Koizumi

Mr. Koizumi wants to keep the tradition of Edomae Sushi with his skilled craftsmanship.

Mr. Koizumi was born in 1963 in Tokyo and raised in Kanda Kamakura Coast. He joined "Kanda Jenome Sushi" by chance and began to aspire to become a sushi chef. Then, he sharpened his skills in authentic Edo-style sushi restaurants established in 1861. From April 2023, he became the head chef of Sushi Koidsumi in Yokohama. He is a sushi chef who continues to preserve the tradition of Edo-mae sushi, with skills cultivated over a long period.

小泉 英樹Hideki Koizumi

DUMBO PIZZA FACTORY Yokohama

DUMBO PIZZA FACTORY 横浜

  • Yokohama Station, Kanagawa
  • Italian,Italian/French / Italian / Pizza / Beer

Ristorante Quattro Foglio

リストランテ クワトロ・フォリオ

  • Ageo/Okegawa/Konosu, Saitama
  • Italian,Italian/French / Italian / Cocktail / Wine

内村 孝一Koichi Uchimura

He became a chef by being influenced by his mother and training in France.

He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.

内村 孝一Koichi Uchimura

Cambusa

カンブーザ

  • Yokohama Station, Kanagawa
  • Italian,Italian/French / Italian / Pasta / Pizza

小林 範好Noriyoshi Kobayashi

Mr. Kobayashi captivates guests with dishes full of passion and creativity.

Growing up watching his parents working as chefs, he entered the restaurant industry to take over the family business. As he honed his skills and knowledge, he became captivated by the depth of Italian cuisine. Driven by a desire to learn authentic flavors, he went to Italy to train in Sicily. After returning to Japan, he worked as a chef at an Italian restaurant. In 2024, he assumed the role of chef at Cambusa. He creates dishes that maximize ingredients' natural flavors, offering a simple yet profound tasting experience.

小林 範好Noriyoshi Kobayashi

Restaurant Pleins d' Lerbes Kitakamakura

レストランプランデルブ 北鎌倉

  • Kamakura/Zushi, Kanagawa
  • French,Italian/French / French / Wine

高田 賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田 賀靖Noriyasu Takada

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