901 - 920 of 1837 chefs
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Sumibi Yakiniku Kyoro-chan
炭火焼肉キョロちゃん
- Tenmabashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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琢磨 愛帆Naruho Takuma
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Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.
She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.
琢磨 愛帆Naruho Takuma
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Taruichi Shinjuku Main Branch
樽一 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Whale Meat
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永瀬 英昭Hideaki Nagase
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Mr. Nagase wants his guests to enjoy the delicious whale dishes and Sake that only a specialty restaurant can offer.
He was born in 1986 in Tokyo. Grew up eating delicious food from a young age with a father who enjoyed cooking under the influence of his grandmother, who ran a diner. He was also impressed by the delicious taste of the excellent cuisine he ate at a sushi restaurant he visited with his father, and naturally decided to pursue a career in cooking when he was in junior high school. Entered Ecole Tsuji Tokyo, a culinary school. After graduation, he worked at Takegami in Akasaka for seven years and also honed his skills at other restaurants. After that, he worked for ten years at Sakamoto in Yotsuya. In 2024, he moved to Taruichi by chance, where he has worked ever since.
永瀬 英昭Hideaki Nagase
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Hakodate Marukan Gyogyobu Umigaki Main Branch
はこだてマルカン漁業部 海がき 本店
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Crab
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前田 秀春Hideharu Maeda
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After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.
He was born in 1956 in Hokkaido. Since childhood, he had been on board his family's boat, which is a fishing business. During the 10 years he helped in the family business, he made lunch boxes and makanai (meals for the crew). After working as a fisherman, he began training as a chef at a skewer restaurant in Yokohama. Finding it rewarding to see guests happy when he served fish dishes, he returned to Hakodate to start his own business. His fisherman's makanai menu such as "Chanchan-yaki (grilled fish and vegetables with miso)," "Burikama (grilled yellowtail collar)," and "Jaga-bata shiokara (potatoes with butter and salted squid guts)" are very popular.
前田 秀春Hideharu Maeda
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Jingisukan Juttetsu
ジンギスカン 十鉄
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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中野 太貴Daiki Nakano
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Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.
He was born in 1995 in Hokkaido. He started working part-time at his father's Jingisukan restaurant while studying at a medical university. While working at the restaurant, he learned cooking skills on-site under the guidance and supervision of the store manager at that time. As he saw the guests enjoying their meals and smiling while eating Genghis Khan, he gradually developed a strong attraction to the restaurant industry. After graduating, he decided to pursue a career as a chef. He is currently dedicated to his role as the manager of Juttetsu with the belief that he wants more people to experience the unique Jingisukan of Hokkaido.
中野 太貴Daiki Nakano
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Sushi Kinari
鮨 生成り
- Omicho Market, Ishikawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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山崎 貴勝Takato Yamasaki
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Fascinated by Kanazawa, Mr. Yamasaki is striving forward as a sushi chef/owner in a new place.
He was born in 1987 in Kochi. He decided to go into the culinary arts after graduating from high school to try something new that suited him. He trained for four years at a Japanese restaurant in Rome, Italy, which was run by a ryotei in Asakusa. When he was still unsure whether to become independent in the difficult situation of the Corona disaster, he was approached by Mr. Tanaka, the owner of Katamachi Koryori Sho, a sushi restaurant in Katamachi, Kanazawa City. After working under Mr. Tanaka for three years since 2021, he moved to Kanazawa, attracted by the city and its people. In 2024, he opened Sushi Kinari.
山崎 貴勝Takato Yamasaki
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Yakiniku Muraki
焼肉むらき
- Yokohama Station, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)
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佐久間 裕大Yuta Sakuma
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Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.
He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.
佐久間 裕大Yuta Sakuma
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Yurakucho Kakida
有楽町かきだ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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蛎田 一博Kazuhiro Kakida
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Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.
He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.
蛎田 一博Kazuhiro Kakida
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Beef-Professional Akihabara Branch
完全個室 牛の達人 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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Tori-no-Miyagawa AKASAKA INTERCITY AIR
鶏の宮川 赤坂インターシティAIR
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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橋本 淳Jun Hashimoto
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The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
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Kobe Beef Yakiniku Okatora
神戸ビーフ焼肉 お加虎
- Sannomiya, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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坂本 敏章Toshinori Sakamoto
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Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.
He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.
坂本 敏章Toshinori Sakamoto
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MUSIUM
MUSIUM
- Roppongi, Tokyo
- Dining Bar,Dining bar / Cocktail / Whisky
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梶原 威志Takeshi Kajiwara
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Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.
He was born in 1972 in Oita. While studying design at university, he began working part-time as a bartender. After graduation, he worked as an art director but also continued to hone his skills as a bartender, obtaining "Whiskey Professional" certification as a "Whiskey Connoisseur." He has diverse backgrounds, such as organizing his own band with deep knowledge of music. With a three-way approach featuring drinks, art, and music, he entertains guests who visit the bar.
梶原 威志Takeshi Kajiwara
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Kita no Donburiya Takinami Shokudo
北のどんぶり屋 滝波食堂
- Otaru/Yoichi/Shakotan, Hokkaido
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)
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小路 哲憲Tetsunori Shoji
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There are no regrets if you do what you love, so Mr. Shoji always keeps moving forward.
Mr. Shoji was born in 1976 in the City of Otaru, Hokkaido. After graduating from high school, he worked for a company but left because he loved sushi and wanted to make it himself. After 10 years of training at a sushi restaurant in Otaru, the opportunity arose. He took over the store where his mother had worked(now the Takinami Store). He began helping out in the family business. For 5 years, he learned about selling seafood, purchasing, and insisting on fresh and delicious ingredients. Then, in July 2009, he opened the Kita no Donburiya Takinami Shokudo at the store in the same market.
小路 哲憲Tetsunori Shoji
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Remede nikaho
Remede nikaho
- Yurihonjo/Nikaho, Akita
- French,Italian/French / General / French / Wine
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渡邊 健一Kenichi Watanabe
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With traditional French cuisine, Mr. Watanabe fully conveys the charm of Nikaho from season to season.
He was born in 1979 in Akita. During his high school years, when he worked part-time at a restaurant, he felt "this is where I belong" and decided to go into the restaurant industry. He entered Osaka Tsuji Culinary Institute. Fascinated by French cuisine's depth, he began exploring cooking in earnest. He studied at KIHACHI and Tateru Yoshino and honed his skills at various restaurants. In 2017, he opened Remede nikaho in Nikaho City, Akita Prefecture, which received favorable reviews. It has been listed in the gastronomy guide "Gault et Millau" for two consecutive years since 2023.
渡邊 健一Kenichi Watanabe
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Roast Beef no Mise Watanabe
ローストビーフの店Watanabe
- Kamigamo/Kitayama, Kyoto
- French,Italian/French / French / Steak / Wine
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渡辺 勇樹 Yuuki Watanabe
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With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.
He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."
渡辺 勇樹 Yuuki Watanabe
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PIZZERIA GTALIA DA FILLIPO
ピッツェリア ジターリア ダ フィリッポ
- Nerima, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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牧野 真Shin Makino
The Chef's Recommendations -
Mr. Makino organizes the store as the head manager after transitioning from a different industry.
He was born in 1978 in Tokyo. Originally, he worked in the motorcycle industry, but when emission regulations came into effect, he decided to pursue a different path. He entered the Tsuji College of Culinary Arts in Osaka to pursue a career in the food and beverage industry, which he had always been interested in, after which he jumped into the world of culinary arts at the age of 26. After working at [Ristorante La Bisboccia] in Hiroo and [Bancasa] in Ebisu, he started working at [Pizzeria Gtalia da Filippo] in 2015. His job now is to manage the store.
牧野 真Shin Makino
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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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Ryoheisushi
量平寿司
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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島田 勝正Katsumasa Shimada
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Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.
Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.
島田 勝正Katsumasa Shimada
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Ryotei Kawabun
料亭 河文
- Marunouchi, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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富田 英樹Hideki Tomita
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Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.
He was born in 1970 in Aichi. Spending his childhood with his father, who ran a ramen restaurant, he naturally developed an interest in cooking through that experience. He decided to become a chef like his father and trained at Ryotei Kawabun to hone his skills. Having earnestly improved his skills, he expresses his cuisine as a work of art that goes beyond just technique and puts his heart and soul into it.
富田 英樹Hideki Tomita
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Margotto e Baciare
Margotto e Baciare
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Wine
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加山 賢太Kenta Kayama
The Chef's Recommendations -
A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.
Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.
加山 賢太Kenta Kayama
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Genghis Khan Hitsujikai no Mise "Itadakimasu"
ジンギスカン羊飼いの店『いただきます。』
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine
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中島 康晴Yasuharu Nakajima
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Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.
Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido's soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise "Itadakimasu". As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.
中島 康晴Yasuharu Nakajima
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