1381 - 1400 of 1802 chefs
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SHIROSAKA - Sumibi Kappo
炭火割烹 白坂
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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井伊 秀樹Hideki Ii
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He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.
He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.
井伊 秀樹Hideki Ii
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Teppanyaki Sanga
鉄板焼 山河
- Nara, Nara
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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中川 千春Chiharu Nakagawa
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She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.
She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.
中川 千春Chiharu Nakagawa
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Reichan
麗ちゃん
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Yakisoba (fried noodle)
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柏田 英紀Hidenori Kashida
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Fate had it that he switched jobs to being a chef. He carries on tradition and taste as a third generation chef.
Born in Hiroshima prefecture, 1956. He previously worked at a wedding hall, but sooner than later he thought about inheriting his wife's parents' business, "Reichan." After rising to the post of manager at his job at the wedding hall, he changed jobs to become a chef. Together with his father in law, the second generation of the restaurant, he worked as the third generation to continue to provide the traditional taste that had been pass on for over 50 years. He was happy to hear customers say "That was delicious!" and "Even if there was a line I'd wait until I could have some!" In order to fully absorb the long-standing restaurant's traditional flavors, he is proactively developing the restaurant.
柏田 英紀Hidenori Kashida
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TRATT.USHIGORO Shimbashi Branch
TRATT.USHIGORO 新橋店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (grilled meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the TRATT.USHIGORO line of restaurants.
佐藤 健Takeshi Sato
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nacrée
nacrée (ナクレ)
- Sendai Station East Exit, Miyagi
- French,Italian/French / French
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緒方 稔OGATA MINORU
The Chef's Recommendations -
He trained in Italian and French cuisine to make the "cute" dishes he imagined at reality
He was born in 1981 in Ibaraki Prefecture. As a young boy Ogata had artistic inclinations, and his interest in "cute" cuisine led him to become a chef. After graduating from the Tokyo School of Culinary Arts, he studied the fundamentals at restaurants in the city. In 2007 he traveled to Italy. After honing his skills at restaurants like Scrigno del Duomo and Da Vittorio, he devoted himself to his studies at ASTRANCE in France before returning home in 2011. Now he works for us.
緒方 稔OGATA MINORU
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Seto Sushi Kappo AKISARYO
瀬戸寿司割烹 安芸茶寮
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Sushi,Japanese / Sushi / General / Japanese Sosaku (creative cuisine)
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井上 洋Hiroshi Inoue
The Chef's Recommendations -
A chef, trained exclusively in the field of Japanese cuisine, offers Japanese cuisine bringing out the original savory taste of the ingredients to their maximum
Mr. Hiroshi Inoue was born in 1965 in Hiroshima prefecture. Being inspired by his parents who operate a restaurant, he naturally entered the cooking field. After graduating from high school, he entered Hirokoshi, LTD. to start his career as a chef. After working there for approximately 17 years, and at an another restaurant as the master chef for approximately 2 years, he went independent to open his own restaurant 7 years ago. Then he helped to open [Akisaryo], as its first head chef was his master. After succeeding his master chef position, currently he works hard to offer fresh, savory, and beautifully-arranged dishes, while creating a comfortable atmosphere.
井上 洋Hiroshi Inoue
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Soshu Torigin Odawara Ekimae Branch
相州 鳥ぎん 小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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柴田 久人Hisato Shibata
The Chef's Recommendations -
The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time
Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.
柴田 久人Hisato Shibata
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Jushu
寿修
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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先崎 真朗SENZAKI MASAAKI
The Chef's Recommendations -
An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale
He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.
先崎 真朗SENZAKI MASAAKI
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Sushi Fukuzuka
すし ふくづか
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sushi / Wine
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福塚 寛希Hironobu Fukuzuka
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Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].
He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier.
福塚 寛希Hironobu Fukuzuka
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PANCAKE ROOM
PANCAKE ROOM
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Cake / Others
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北沢 真法Masanori Kitazawa
The Chef's Recommendations -
A trip to Hawaii became his turning point to be a chef.
He was born in 1980 in Shiga prefecture. Though he was working as an office worker and had nothing with the restaurant field, he decided to enter the restaurant field he was dreaming of, and started training at a restaurant. He was fascinated with Hawaii when visited there as a tourist and started studying about Hawaiian cuisine after returning to Japan. He opened [PANCAKE ROOM] serving Hawaiian dishes in Kitayama, Kyoto. He is currently devoting himself in developing new pancakes.
北沢 真法Masanori Kitazawa
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NoMad Grill Lounge
NoMad Grill Lounge
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / Italian / Wine
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河野 大介Daisuke Kono
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Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.
He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.
河野 大介Daisuke Kono
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Yakiniku USHIGORO Nishiazabu Main branch
焼肉うしごろ 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Steak / Yakiniku (Japanese BBQ)
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Campbell Early
キャンベル・アーリー
- Hakata Station, Fukuoka
- Cafe,Cafe/Sweets / Parfait / Fruit / Fresh Juice
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末永 元気Genki Suenaga
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He became a patissier by the influence of his mother who often made pastries for him.
He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early].
末永 元気Genki Suenaga
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Ariran Beppu
亜李蘭 別府店
- Beppu, Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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港 船太郎MINATO SENTARO
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Raised in the world of cuisine with his father and grandfather before the cutting board
Raised from birth in an environment with chefs nearby, he had vague images of being a chef in the future for as long he can remember, but it was being invited to his grandfather's Japanese restaurant that started him on the road. Afterwards, he accumulated experience in Japan and thus came to where he is now.
港 船太郎MINATO SENTARO
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Yakiniku USHIGORO Omotesando branch
焼肉うしごろ 表参道店
- Harajuku/Meiji-Jingumae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Japanese Cuisine Yamazaki
日本料理 山崎
- Kyobashi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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山崎 浩治Koji Yamazaki
The Chef's Recommendations -
He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars.
He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars.
山崎 浩治Koji Yamazaki
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Fish Bank TOKYO
Fish Bank TOKYO
- Shimbashi/Shiodome, Tokyo
- General,Western / General / French / Wine
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脇坂 龍太Ryota Wakisaka
The Chef's Recommendations -
Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.
He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.
脇坂 龍太Ryota Wakisaka
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Bankoden Akihabara UDX shop
盤古殿 秋葉原UDX店
- Akihabara, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Sosaku (creative cuisine)
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テンTen
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Chef who wants many people to enjoy authentic flavors.
Chef Ten creates superior Chinese cuisine at this restaurant by utilizing techniques he learned through his training in China. He is particular about each ingredient, and selects high-quality ingredients from all over the world. Puts all his effort into his food every day, in order to have his customers spend unforgettable moments by enjoying true deliciousness.
テンTen
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USHIGORO Bambina Ginza Branch
うしごろバンビーナ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Kyo no Yakinikudokoro Hiro Kyoto Tower Sando branch
京の焼肉処 弘 京都タワーサンド店
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Kushiyaki (grilled skewers) / Yakiniku (grilled meat) / Horumon (offal meat)
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岸本 雅也Masaya Kishimoto
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A casual encounter during job hunting led him to what he is now.
He was born in 1985 in Kyoto. He got to know Hiro where he is currently working for, during job hunting when he was a junior at a university. He decided to enter the company as he agreed with their philosophy and the atmosphere of the restaurant, and also he liked eating. After working at [Kyo no Yakinikudokoro Hiro] Kiyamachi branch and Kyoto Ekimae branch, he is currently working as the manage at Kyoto Tower Sando branch, trying a new business style. With his motto to make people happy through food, he is making efforts to create a space where everyone can be happy.
岸本 雅也Masaya Kishimoto
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