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21 - 40 of 96 chefs

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

Shabuzen Kawasaki Branch

しゃぶ禅 川崎店

  • Kawasaki, Kanagawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

Each situation the chef is placed in makes him more and more motivated, making the restaurant lively.

He was born in 1971 in Mie Prefecture. Wanting to work at a job that made people happy, he entered the dining industry. He joined his current company and went to Shabuzen-affiliated restaurants from the Tohoku to the Kansai regions of Japan. In March 2022, he transferred to the Shabuzen Kawasaki Branch. He spends his days at his job being busy and very fulfilled.  

Kaisen Shokuin Ichiba MARUKAMI SHOKUDO Dockyard

海鮮食飲市場 マルカミ食堂 ドックヤード

  • Minatomirai, Kanagawa
  • Izakaya (Japanese tavern),Taverns

Hananomai Plena Makuhari Branch

はなの舞 プレナ幕張店

  • Kaihin-Makuhari, Chiba
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

浦口 正勝Masakatsu Uraguchi

Mr. Uraguchi creates a restaurant from the perspective of a chef and service person.

He was born in 1976 in Shizuoka. Started his career in the food and beverage industry as a chef. He worked as a Western and French chef in a hotel for about four years and in a Japanese restaurant for five years. After that, he shifted from cooking to customer service, working mainly in Tokyo and overseas. Currently, he is the manager of the Hananomai Makuhari Plena Branch. He contributes his perspectives as a chef and service person to make the restaurant be supported by a wide range of customers.

浦口 正勝Masakatsu Uraguchi

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

GARDEN HOUSE MINATOMIRAI

GARDEN HOUSE MINATOMIRAI

  • Sakuragicho, Kanagawa
  • Pasta/Pizza,Italian/French / Pizza / Pasta / General

岡田 宏太郎Koutaro Okada

An experienced Italian chef who continues to realize his childhood dream.

Mr. Okada was born in 1974 in Kanagawa. Having been interested in food since he could remember, he decided to pursue a career in the food business. Experienced in moving to Italy to study authentic Italian cuisine. After returning to Japan, he served as a head chef at restaurants at famous hotels such as Peninsula Tokyo and Mandarin Oriental Tokyo. Before the Corona disaster, he also showed his skills in Honolulu's membership-based Italian. Currently, he serves as the general chef of several restaurants, including GARDEN HOUSE MINATOMIRAI.

岡田 宏太郎Koutaro Okada

Sushi Sho

寿し 笙

  • Hakone/Gora, Kanagawa
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

山野 純Jun Yamano

Diners will be enchanted by the delicious snacks and superb sushi made with a wealth of experience and a creative approach.

Mr. Yamano was born in Kanagawa Prefecture. He is the owner of the sushi restaurant Sushi Sho. Raised by his parents who ran a buckwheat noodle restaurant in Odawara, he aspired to become a chef. He honed his skills in Japanese cuisine at an inn in Hakone and later moved to Hakata. With the hopes of directly meeting the needs of his customers, he spent many years studying at the counter of a sushi kappo restaurant. After returning home, he became involved with the Kinnotake Group, which operates luxury inns in Hakone. Then he worked at the Kinnotake Tonosawa, a hot spring inn, before assuming his current position in 2019 when Sho was founded. He constantly increases the restaurant's customer base with conscientiousness and smart hospitality.

山野 純Jun Yamano

BIRD HOTEL GARDEN HOUSE

BIRD HOTEL GARDEN HOUSE

  • Kamakura/Zushi, Kanagawa
  • Pasta/Pizza,Italian/French / Pasta / Pizza / General

滝口 翼Tsubasa Takiguchi

Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.

He was born in 1981 in Tokyo. At his part-time job at a restaurant that he started in high school, the chef liked his work performance so much that he let him work in the kitchen. Realizing the joy of cooking, after graduation, he studied hard as a chef at various restaurants in Tokyo, including French restaurants. Thinking he wanted to work at a more minimal distance, he encountered BIRD HOTEL GARDEN HOUSE, a restaurant based on the concept of local production for local consumption. In July 2023, he was appointed as chef there. He draws out the flavors of the ingredients while using various techniques.

滝口 翼Tsubasa Takiguchi

Nogeno Onikai

野毛のおにかい

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

坂本 和樹Kazuki Sakamoto

The chef has honed his skills in Japanese cuisine, but the sushi main course is what will win you over.

Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone. 

坂本 和樹Kazuki Sakamoto

Teppanyaki INAGAKI Tei

鉄板焼きINAGAKI亭

  • Chigasaki/Samukawa, Kanagawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak

稲垣 繁男Shigeo Inagaki

Mr. Shigeo Inagaki decided to become a chef when he worked part time in the restaurant field.

He was born in 1976 in Tokyo. As he originally liked eating, he worked part time in the restaurant field in his high school days. He had grown found of the restaurant field through the working experience, and he entered a culinary school. After graduating from the school, he entered [UKAI CO., LTD.] to become a chef. He was transferred to [Yokohama Ukai Tei] where he mastered techniques in teppanyaki (grilled on iron griddle) cuisine. After accumulating further training in Ginza and Omotesando to master sophisticated-taste cuisine and grilling meat perfectly, he went independent and opened the current restaurant in 2015.

稲垣 繁男Shigeo Inagaki

Waryori Hanajin

和料理 はな甚

  • Kawagoe, Saitama
  • Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General

立花 義春Yoshiharu Tachibana

The world of cuisine that began with an actor and his two hats

Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.

立花 義春Yoshiharu Tachibana

Hitotsu

Hitotsu –ひとつ-

  • Totsuka/Higashi-Totsuka, Kanagawa
  • French,Italian/French / French / Western Kaiseki (course cuisine) / Wine

野田 一寿Kazutoshi Noda

The Chef's Recommendations

This chef offers a happy moment with his artistic dishes full of the sense of the season.

He was born in 1981 in Yokohama. In his university days, he wanted to give services at a restaurant, so he got a part time job. As he found the restaurant field was wonderful as he could share a happy moment with smiling guests who received good services, he decided to be a professional chef. After working at French and Italian restaurants, he went to France to learn about French cuisine to open his own restaurant in the future. After coming back to Japan, he opened [Hitotsu] in 2012. Now he is devoting himself into studying day by day with his wife, giving the first priority to offering the ultimately happy moment to his guests.

野田 一寿Kazutoshi Noda

Secrets By Seashore

浜辺のかくれんぼ Secrets by Seashore

  • Kaihin-Makuhari, Chiba
  • Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee

T・ヨッコT. Yokko

The Chef's Recommendations

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

Cafe & Restaurant Outburst & Ponta

Cafe&Restaurant Outburst & Ponta

  • Nasu, Tochigi
  • General,Western / Hamburger Steak / Steak / Wine

石水 久美子Kumiko Ishimizu

Taste exquisite dishes featuring the unique natural bounties of Nasu

Born January 1979 in Tokyo. Awakened to the fun of cooking through a part-time job at a restaurant when he was a student, and dropped out of college to pursue professional cooking. Initially polished skills at Obanzai(Kyoto style side dish) Restaurant in Tokyo, and after moving here to Nasu, has engaged in creative Japanese and Western dishes. Continues to provide the unique flavors of Nasu, which is blessed with many food sources, every day.

石水 久美子Kumiko Ishimizu

Yokohama Torigin Minato Mirai branch

横浜 鳥ぎん みなとみらい店

  • Sakuragicho, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot)

小川 陽平Yohei Ogawa

The Chef's Recommendations

A dedicated chef who pushes ahead to master yakitori (chicken skewers)

He was born in 1984 and grew up in Yokohama, Kanagawa Prefecture. Even though he had always been fascinated with the restaurant industry, his first job was in a different field. Nevertheless, his dream of working with food never faded. Today he is realizing that long-held dream at "Yokohama Torigin Minato Mirai branch", where he puts everything he has into delighting as many people as he can.

小川 陽平Yohei Ogawa

Ristorante La Tenda Rossa

ristorante la Tenda Rossa

  • Kannai/Bashamichi, Kanagawa
  • Italian,Italian/French / Pasta / Pizza

西沢 健三NISHIZAWA KENZO

The Chef's Recommendations

The depth and charm of the local culture he learned in Tuscany

He was born in Kanagawa prefecture in 1974. When he was young, he loved to eat, and began working part-time at a restaurant when he was 16. When he was 20, he started working at an Italian restaurant in Kohoku ward, and officially started his career. When he was 24, he went to Italy, and trained there for four years focusing on Tuscany. After returning to Japan, he took on the role of a chef in an affiliated restaurant in Nishi-Azabu, "VINO DELLA PACE". He became the head chef of "ristorante la Tenda Rossa" when he was 29. Eleven years later, he has now grown into the best Italian chef in Yokohama, according to many people.

西沢 健三NISHIZAWA KENZO

Italian Restaurant Tanto Tanto

湘南隠れ家的イタリアン タントタント

  • Enoshima/Kugenuma, Kanagawa
  • Italian,Italian/French / Italian / Cake / Wine

鈴木 一哉SUZUKI KAZUYA

The Chef's Recommendations

A chef who loves cooking, and loves eating too! He had a single minded desire to become a professional chef.

Born in Kanagawa Prefecture. He previously worked as a cameraman. He loves eating, and his single minded focus on food led to big changes in his life. He performed six months of training in the city and then after that practised cooking by himself. In 1997 he opened Italian Restaurant Tanto Tanto where he remains to this day.

鈴木 一哉SUZUKI KAZUYA

REVO BREWING

REVO BREWING

  • Kannai/Bashamichi, Kanagawa
  • Dining Bar,Dining bar / General / Steak / Beer

秋戸 超Cho Akito

Mr. Akito has had a special talent for cooking ever since he was young. The praise he received for his food led him to walk the path of cuisine.

Mr. Akito was born in 1987 in Aomori Prefecture. He is a natural chef who likes cooking and has cooked and entertained his family and friends with his meals ever since childhood. He aimed to become a chef because he was delighted at the compliments and smiles of people who ate the food he made. After training at French and Italian restaurants, he started working at REVO BREWING in 2019, where he currently serves as head chef. He strives every day to serve delicious cuisine that goes well with beer. 

秋戸 超Cho Akito

Takeru Quindici

タケルクインディチ

  • Kamakura/Zushi, Kanagawa
  • Italian,Italian/French / Italian / Pasta / Pizza

頭山 威見Takeru Toyama

The Chef's Recommendations

A vague dream of living off the cooking he loves turned into a reality

Chef Toyama was born in Kanagawa Prefecture in March 1974. He has loved cooking since he can remember, and always wanted to someday own his own restaurant. With a strong desire to be immersed in the world of cooking, before he was 30, he had gained experience at French and Italian restaurants in his hometown, and also went to work in Italy to study authentic flavors. He shows off his skills every day at his current position, always challenging himself to try new things while attempting to convey the great flavors of local ingredients.

頭山 威見Takeru Toyama

Shikiha - Kaiseki Yoshihito

志木葉〜懐石よしひと〜

  • Yokohama Chinatown/Ishikawacho, Kanagawa
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

渡邊 佳人Yoshihito Watanabe

The Chef's Recommendations

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes. 

He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito]. 

渡邊 佳人Yoshihito Watanabe

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