361 - 380 of 1836 chefs
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Go-En Kyoto Sanjo Shinmachi
Go-En 京都三条新町
- Nijo Castle, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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石原 慎Susumu Ishihara
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Offering smiles and satisfaction is what drives Mr. Ishihara to keep improving himself.
His love of cooking led him naturally to choose a culinary career. As a chef, he takes pleasure in serving delicious food to many people every day. He strives to maximize the appeal of yakiniku while paying close attention to every detail, from the selection of meat to the degree of grilling and sauce.
石原 慎Susumu Ishihara
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REST3art
REST3art
- Sugamo, Tokyo
- Italian,Italian/French / General / Italian / Others
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米島 正治Shoji Yonejima
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The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.
He was born in 1973 in Fukagawa and grew up in Nihonbashi. As a genuine Tokyo native from three generations, he is very friendly. A part-time job as a student led him to the world of food and beverage at the age of 16. After studying cooking and service at various restaurants in Tokyo, including ZEST and KIHACHI Italian, he became independent at 30. In 2003, he opened Rest Rest Rest in Sugamo, his mother's hometown. In 2023, it was relocated to Sugamo Jizou-dori Shopping Street and reopened as REST3art (Restart). He offers creative cuisine that is not bound by the framework of Italian cuisine.
米島 正治Shoji Yonejima
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Eel Naruse Hachioji store
鰻の成瀬 八王子店
- Hachioji, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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佐々木 涼太Ryota Sasaki
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Aiming to create a comfortable and enjoyable space for all visitors.
After graduating from university, Mr. Sasaki joined Unagi no Naruse through a connection with the owner of the Nerima branch. As manager of the Hachioji branch, which opened on August 12, 2023, he is responsible for its operation. Aiming to make a restaurant in his own way, he always pursues service from the guest's viewpoint. With careful attention to detail and warm-hearted customer service, he has become a trusted presence in the community.
佐々木 涼太Ryota Sasaki
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Kuroge Wagyu Yakiniku Shiro ka Kuro
黒毛和牛焼肉 白か黒
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Beer
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兒玉 宇則Hironori Kodama
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Mr. Kodama is a chef filled with a deep love for wagyu who brings out the best in meat with skill and passion.
He was born in 1984 in Hokkaido. At the age of 30, he reevaluated his life and decided to pursue a career as a chef, driven by the desire to show his child a father to be proud of. His journey began with the fond memories of enjoying wagyu sukiyaki with his grandfather. With a deep love for meat, he is dedicated to sharing the deliciousness of wagyu with as many people as possible, refining his skills every day. His sincere approach to ingredients and the passion he pours into every dish resonate with many. He is committed to offering dishes that fully bring out the allure of wagyu, pushing forward each day.
兒玉 宇則Hironori Kodama
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Bungo Beef Steak Restaurant Somuri Nakasu Branch
豊後牛ステーキの店 そむり 中洲店
- Nakasu, Fukuoka
- Steak,Yakiniku/Steak / General / Hamburger Steak / Steak
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川浪 陸Riku Kawanami
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From anniversaries to everyday occasions, creating a restaurant that is loved by customers.
Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use.
川浪 陸Riku Kawanami
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Wasanbon Ginza Branch
和三盆 銀座店
- Ginza, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐藤 宗雄Muneo Sato
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Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.
He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.
佐藤 宗雄Muneo Sato
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Kyoto Cuisine Takeshima Ichigo
京料理 竹島 ICHIGO
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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小財 拓也Takuya Kozai
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Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.
Since he was little, he enjoyed creating things with his hands. Following that line of interest, he encountered cooking and naturally progressed into the world of Japanese cuisine. Through dedicated training, he continually refines his skills while immersing himself in seasonal ingredients and Japanese culture. At Takeshima ICHIGO, he is dedicated to offering each dish with the knowledge and techniques he has cultivated.
小財 拓也Takuya Kozai
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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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Yasuda Shokudo
安田食堂
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
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安田 愛里Airi Yasuda
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Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.
She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.
安田 愛里Airi Yasuda
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Dondokoro Donbu
丼処丼ぶー
- Susukino, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Whisky
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高橋 愛美Manami Takahashi
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Ms. Takahashi's goal is to create a store that will please not only tourists but also locals.
She was born in 1987 in Hokkaido. She worked at restaurants in Hokkaido, including Japanese and seafood restaurants and Italian restaurants. She has also experience in customer service and sales and has been involved in many people's lives through his work. Dondokoro Donbu, where she currently serves as the manager, is a restaurant that offers signature seafood rice bowls at reasonable prices, mainly for lunch. She strives to create a restaurant that not only tourists but also local customers can enjoy spending time.
高橋 愛美Manami Takahashi
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Kappo Uzuki
割烹 うづき
- Ebisu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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阿部 誠司朗Seijiro Abe
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Mr. Abe serves dishes, devoting all his skills as a chef.
He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.
阿部 誠司朗Seijiro Abe
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BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch
ビーフキッチンスタンド アパホテル歌舞伎町タワー店
- Shinjuku East Exit/Kabukicho, Tokyo
- Bar,Italian/French / General / Steak / Shoyu Ramen (soy sauce ramen)
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Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch
全席個室居酒屋 九州和食 八州 中洲店
- Nakasu, Fukuoka
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)
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塩田 頼己Rai Shiota
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Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.
He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers. After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.
塩田 頼己Rai Shiota
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Manjuen
萬壽苑
- Suidobashi, Tokyo
- Cantonese,Chinese / Cantonese
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大田 気流甫Kerupu Ota
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Mr. Ota serves captivating Cantonese with expert skill and the use of spices.
He was born in 1969. The head chef of Manjuen. Impressed by the authentic Chinese food in Hong Kong, he went on to eat all kinds of high-end Chinese food in Japan, then decided to become a professional chef, hoping to create beautiful and delicious food. He honed his skills for many years under the Hong Kong-born head chef at Manjuen at the Hotel Grand Palace in Kudanshita and later became the head chef there. After the hotel closed, he took over the restaurant's name and opened the current restaurant in Suidobashi in 2021. Since then, he has been presenting various delicacies with his matured technique and taste.
大田 気流甫Kerupu Ota
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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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Asakusa Shokudo Motomatsu
浅草食堂 元松
- Asakusa, Tokyo
- Japanese,Japanese / General / Unagi (eel) / General
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せつSetsu
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A chef who supports a wide range of menu, Japanese food and Chinese cuisine.
After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.
せつSetsu
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CRAFT BEER FACTORY SHINJUKU ALE
クラフトビール工房 新宿エール
- Shinjuku East Exit/Kabukicho, Tokyo
- Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer
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深谷 茶来羅Chakura Fukaya
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Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.
He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.
深谷 茶来羅Chakura Fukaya
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Yakiniku Ishigakijima Misakigyu Akasaka Branch
焼肉石垣島美崎牛 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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阿次富 洋貴Hirotaka Ajitomi
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Presenting the charm of "Misaki Beef" in Akasaka.
Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.
阿次富 洋貴Hirotaka Ajitomi
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Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA
旨い土鍋ご飯と天麩羅 浪速の台所ふじた
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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藤田 充紀Mitsunori Fujita
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Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.
He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.
藤田 充紀Mitsunori Fujita
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Unagi no Naruse Kawagoe Branch
鰻の成瀬 川越店
- Kawagoe, Saitama
- Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Kaiseki (tea-ceremony dishes)
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福岡 穂香Honoka Fukuoka
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With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.
She was born in Saitama and has loved to eat since she was a child. She also had a deep interest in cooking, so she learned to cook while working at the izakaya, where she trained for about two years. Currently, she is working at Unagi no Naruse Kawagoe Branch. Because she has confidence in the eel she serves and wants diners to enjoy its deliciousness to their heart's content, she makes no compromises, from cooking to service. She pays attention to every detail to make the guests feel at home.
福岡 穂香Honoka Fukuoka
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