761 - 780 of 1826 chefs
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Kappa Ramen Honpo Izumisano Branch
河童ラーメン本舗 泉佐野店
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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伊藤 純Jun Ito
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Fell in love with KAPPA HONPO president and started a career in ramen (noodles).
Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.
伊藤 純Jun Ito
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Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch
ひとりしゃぶしゃぶ七代目松五郎 新宿東宝ビル店
- Shinjuku West Exit/Tochomae, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.
He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.
百瀬 和輝Kazuki Momose
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Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小山 展男Nobuo Oyama
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Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
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DUMBO PIZZA FACTORY Yokohama
DUMBO PIZZA FACTORY 横浜
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pizza / Beer
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Unagi No Tokunaga Hokubu
うなぎの徳永 北部
- Kumamoto, Kumamoto
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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牛嶋 拓也Takuya Ushijima
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With the entire staff working together, Mr. Ushijima preserves the traditional eel.
He was born in 1995 in Kumamoto. Joined Tokunaga in 2010. He has been actively involved as a chef and server at various locations, including Unagi No Tokunaga Hokubu, Kyomachi Saryo Tokunaga, and Unagi Nobori. Currently, he manages multiple branches, supports staff across different locations, and protects the traditional flavors passed down.
牛嶋 拓也Takuya Ushijima
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Gyukaku Shinjuku Omekaido Overbridge Branch
牛角 新宿大ガード店
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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髙原あゆみAyumi Takahara
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Ms. Takahara welcomes guests with Japanese hospitality, energy, and a smile.
She has been working for 15 years at Gyukaku, located in Shinjuku, in the heart of Tokyo. It is visited by guests from many different countries every day. With a smile, she works hard daily to provide a pleasant dining experience for all customers in the spirit of Japanese-style hospitality.
髙原あゆみAyumi Takahara
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SYCAMORE CAFE TERRACE
SYCAMORE CAFE TERRACE シカモアカフェテラス
- Isesaki/Kiryu, Gunma
- Cafe,Cafe/Sweets / Others / Coffee / Black Tea
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新井 翔也 Shoya Arai
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From Japanese, Western, and Chinese cuisine to sweets, Mr. Arai makes people smile with delicious taste.
He was born in 1996 in Gunma. When he applied for high school, he reexamined his career path after being unable to enter the preparatory high school of his choice. Upon entering a high school with a culinary department, he became fascinated with the world of cooking. Over three years, he learned the fundamentals and honed skills in Japanese, Western, and Chinese cuisines and pastry making. After graduation, he spent eight years improving his skills in the Western cuisine department and restaurants of the Hotel New Otani in Kioicho. He then returned to Gunma and joined his current company. He was involved in the launch of operations and became the manager of two restaurants in the Mizunuma Village.
新井 翔也 Shoya Arai
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Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch
北海道酒場 北の家族 なんば千日前店
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns
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Asakusa Kusatsutei Ariake Branch
浅草 草津亭 有明店
- Ariake, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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澤田 清美Kiyomi Sawada
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Mr. Sawada continues to lead a life as a chef filled with enthusiasm and hard work.
He was born in Fukushima. At 18, he chose the culinary world in order to develop his skills. At Asakusa Kusatsutei, a renowned restaurant in Asakusa, he trained and honed his techniques while experiencing the depth of the cuisine. In April 2023, Asakusa Kusatsutei Ariake Branch was opened in Ariake. He has now moved to this new career stage and displays his shrewdness.
澤田 清美Kiyomi Sawada
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La Cuisine Enju
Ｌａ Ｃｕｉｓｉｎｅ 槐
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak / French
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山田 章裕Akihiro Yamada
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Trained in Kyoto, France, and Shima.
Mr. Yamada joined Miyako Hotel in 1988. In 1993, he moved to France, where he studied in three- and two-star restaurants for about two years. After returning to Japan, he became the chef of the restaurant Grand View and the contemporary French restaurant Espoir in 2002. In 2009, he became the owner-chef of the restaurant Grand View. In 2016, he was appointed head chef at Shima Kanko Hotel's The Club; in 2019, he became head chef and head of the food and beverage department. In 2020, he opened La Cuisine Enju.
山田 章裕Akihiro Yamada
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Khaos Spice Diner Kyoto Sanjo Branch
カオススパイスダイナー 京都三条店
- Shijokawaramachi/Teramachi, Kyoto
- Spicy Curry,Curry
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西本 俊治Shunji Nishimoto
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No curry. NO life
Mr. Nishimoto spent eight years in an Italian restaurant, eight years in a Western cuisine restaurant, and three years in a curry restaurant. Learned soup curry and European-style curry and became independent. After that, he joined Khaos Spice Diner.
西本 俊治Shunji Nishimoto
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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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Kurotan Yakiniku Aoki
黒タン焼肉 青木
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)
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青木 翼Tsubasa Aoki
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With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.
He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.
青木 翼Tsubasa Aoki
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Private Room Izakaya -shikinouta- Kyoto Ekimae Branch
全席個室居酒屋 四季の詩-shikinouta-京都駅前店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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箕浦 幸一Koichi Minoura
The Chef's Recommendations -
Mr. Minoura has been very interested in cooking ever since he was a child.
Mr. Minoura was born in 1985 in Gifu. Having been very interested in cuisine since he was a child, from the age of 16, he began walking the path of cooking. After honing his cooking skills for 6 years at a famous Japanese inn in Gifu, he served as head chef at a long-standing Japanese restaurant in Shimbashi called Ikkoku. He was then selected to be the head chef at -shikinouta-, where he works even now. He works tirelessly every day to deliver delicious food and smiles to his customers.
箕浦 幸一Koichi Minoura
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Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch
元祖海老出汁もんじゃのえびせん 渋谷ストリーム店
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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羽方 勇二Yuji Hagata
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A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.
Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.
羽方 勇二Yuji Hagata
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Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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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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Steak & Restaurant PAPOiYA
ステーキ＆レストラン パポイヤ
- Miyako Island/Ishigaki Island, Okinawa
- Steak,Yakiniku/Steak / Steak
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小澤 一樹Kazuki Ozawa
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He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.
He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation.
小澤 一樹Kazuki Ozawa
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Heiya Kurashiki Branch
へいや倉敷店
- Kurashiki Station, Okayama
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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溝渕 義雄Yoshio Mizobuchi
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Mr. Mizobuchi became a chef because of a cooking manga! His skills and ingenuity are the result of his diverse experience.
He was born in Okayama. His first steps as a chef were influenced by a cooking manga he read as a child. From there, his passion for cooking led him to train at various restaurants in different genres, where he acquired a wide range of skills and knowledge. He joined Heiya Kurashiki Branch in 2013 and has since worked his way up to manager. He continues to serve a wide variety of dishes, mainly featuring yakiniku, believing in delivering a great impression to the people who visit his restaurant.
溝渕 義雄Yoshio Mizobuchi
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Sushino Ikumi
寿しの いく味
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.
He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.
中村 吉成Yoshinari Nakamura
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