301 - 320 of 1732 chefs
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Sushi Renma
鮨練磨
- Matsuyama/Kume/Wakasa, Okinawa
- Sushi,Japanese / General / Sushi
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宇江城 喜尊Yoshitaka Ueshiro
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To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.
Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.
宇江城 喜尊Yoshitaka Ueshiro
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Kimukatsu Ebisu Branch
キムカツ恵比寿店
- Ebisu, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)
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泉 慎介Shinsuke Izumi
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Mr. Izumi wants to continue creating dishes that make everyone smile.
He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.
泉 慎介Shinsuke Izumi
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EL Patio
EL Patio
- Okinawa Prefectural Office, Okinawa
- Bar,Italian/French / Pasta / Pizza / Western Sosaku (creative cuisine)
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崎浜 大史Motofumi Sakihama
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Loved to please people and was interested in cooking and serving guests.
Mr. Sakihama was born in 1988 in Okinawa. He has worked part-time at restaurants since he was a student because he liked to please people and was interested in cooking and serving them. In addition to serving customers, he also cooked for the restaurant and trained his cooking skills. Currently, he is the restaurant manager at EL Patio. The restaurant's specialty is pizza baked in the restaurant'sstone oven, and he says, "We offer the authentic taste of the real thing at a reasonable price.
崎浜 大史Motofumi Sakihama
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Manmamia Sapporo
まんまみーや札幌
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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上堀 義晴Yoshiharu Uebori
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Aiming to be a restaurant that customers love, Mr. Uebori continues to work on cooking and service every day.
Mr. Ueboroi was born in 1972. He has experience as a chef at various izakaya (Japanese-style pubs) in multiple regions, with Japanese food as his main genre. He joined Frontier One around 2000. He serves dishes to the guests at Manmamia Sapporo as a chef while managing the restaurant. Aiming for the restaurant to be loved by the guests, he focuses on cooking and service every day.
上堀 義晴Yoshiharu Uebori
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Sushi Hasegawa Nishiazabu Branch
寿司 はせ川 西麻布店
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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黒坂 俊和Toshikazu Kurosaka
The Chef's Recommendations -
Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.
Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.
黒坂 俊和Toshikazu Kurosaka
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Unagi Sansho Gogyou
鰻山椒五行
- Nijo Castle, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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前原 喬Takashi Maehara
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Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.
He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."
前原 喬Takashi Maehara
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GINZA FUJIMARU
GINZA FUJIMARU
- Ginza, Tokyo
- French,Italian/French
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藤丸 貴成Takanari Fujimaru
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Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.
He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.
藤丸 貴成Takanari Fujimaru
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Nihonshu to Obanzai no Kyosakaba Kensui Nishiki
日本酒とおばんざいの京酒場 けんすい錦
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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浅野 祐介Yusuke Asano
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Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.
He was born in Kyoto. He has been familiar with Japanese food since childhood and loves to cook. Wanting to make people happy by making delicious food, he accumulated much experience and honed his skills at various restaurants. As a result, he was involved in Kensui Nishiki from the start-up and became its chef.
浅野 祐介Yusuke Asano
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Amiyakitei Sakae Branch
あみやき亭 栄店
- Sakae, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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都竹 明Akira Tsutake
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To have customers keep coming back to the restaurant.
Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."
都竹 明Akira Tsutake
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Sosaku Kushikatsu Bouyatetsu
創作串カツ 坊也哲
- Minamisemba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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越智 哲也Tetsuya Ochi
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Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.
He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.
越智 哲也Tetsuya Ochi
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Gion Okumura
祇園おくむら
- Gion, Kyoto
- French,Italian/French / Kyoto Cuisine / French / Wine
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上辻 弘文Hirofumi Kamitsuji
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Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.
Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.
上辻 弘文Hirofumi Kamitsuji
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Yakiniku Yamato Coredo Nihonbashi Branch
焼肉やまと コレド日本橋店
- Nihonbashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
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マウ ゾウモオZoumoo Mau
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After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.
He was born in Myanmar. After coming to Japan in 1995, he worked in a Japanese restaurant and learned about Japanese life and culture. In 2005, he worked as a head chef at a Japanese restaurant near Yoyogi Station. In 2011, he worked at a restaurant in Akasaka for about three years to study Italian cuisine. In 2018, he moved to a high-end Yakiniku restaurant in Ginza. Then, he also worked as head chef at a restaurant specializing in Kobe Beef. In 2022, he joined the Yakiniku Yamato Coredo Nihonbashi Branch, where he currently works.
マウ ゾウモオZoumoo Mau
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Roppongi P.T.T.
六本木P.T.T.
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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御山 恭三郎 Kyosaburo Onyama
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Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.
He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.
御山 恭三郎 Kyosaburo Onyama
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Kushiage Nakaya Higashi-Azabu
串揚げ なかや 東麻布
- Azabu-Juban, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine
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依知川 高明Takaaki Ichikawa
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Mr. Ichikawa pursues the charm of new skewers that can impress guests.
Kushiage Nakaya Higashi-Azabu opened in January 2022. As a new challenge, he aims to create a restaurant that offers sophisticated cuisine and space and provides guests with a high-quality, extraordinary experience. The charm of Kushiage is the infinite possibilities that transcend genres and ingredients. With fresh, seasonal ingredients and a unique approach, he produces a delicious taste unique to Kushiage Nakaya.
依知川 高明Takaaki Ichikawa
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Yakiniku Motoyama Shinjuku Branch
焼肉もとやま 新宿店
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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渡部 一彦Kazuhiko Watanabe
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Enjoy carefully selected Kobe beef.
Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.
渡部 一彦Kazuhiko Watanabe
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Yakiniku Kobe Jushiya
焼肉 神戸十四屋
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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横山 晋也Shinya Yokoyama
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Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.
He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Kobe Jushiya. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.
横山 晋也Shinya Yokoyama
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Sumiyaki Hitsumabushi Unagi Munagi
炭焼ひつまぶし鰻 むなぎ（武奈伎）
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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三浦 星一Seiichi Miura
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Love, passion, and commitment to eel
With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.
三浦 星一Seiichi Miura
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Kuromon Torepichi-Ichiba Minami kuromon Branch
黒門とれぴち市場 南黒門店
- Nipponbashi, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)
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河野 嶺Rei Kawano
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Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.
He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.
河野 嶺Rei Kawano
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Hidagyu Sukiyaki Nakabashi Wakachiya
飛騨牛すきやき 中橋 わかちや
- Hida/Takayama, Gifu
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
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山田 裕紀Yuuki Yamada
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After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.
He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.
山田 裕紀Yuuki Yamada
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Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri
心斎橋寿司居酒屋おやじ最後の握り
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.
He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.
梶原 淳司Junji Kajiwara
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