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1 - 20 of 664 chefs

Sumibi Yakiniku KOMA GINZA

炭火焼肉　KOMA　GINZA

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

西岡　卓朗Takuro Nishioka

This chef is seeking for [beauty] to improve deliciousness. 

He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibi Yakiniku KOMA GINZA] serving beautifully-decorated savory dishes.

西岡　卓朗Takuro Nishioka

Nihonryori Mochizuki

日本料理もちづき

  • Oshiage, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

内海　圭史Keiji Utsumi

Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.

He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.

内海　圭史Keiji Utsumi

Teppanyaki Fujita

鉄板焼 ふじた

  • Nishi-Shinjuku, Tokyo
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Kaiseki (traditional multi-course meal)

山田　光孝Mitsutaka Yamada

Mr. Yamada hopes guests enjoy the seasonally changing cuisine and scenery.

He joined Shinjuku Washington Hotel in 2005 and worked at the main building. After gaining experience at Manhattan Table- Grill & Dining, he started learning teppanyaki techniques and customer service at Teppanyaki Fujita in 2019. He has been the chef since 2021. With the illuminated courtyard in the background, he grills seasonal ingredients and carefully selected meats.

山田　光孝Mitsutaka Yamada

Dohtonbori FELLOWS Okachimachi Branch

道とん堀FELLOWS御徒町店

  • Okachimachi, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)

森　悠Yu Mori

Mr. Mori cherishes communication with his guests, creating a time full of smiles.

He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.

森　悠Yu Mori

Teuchi Soba to Kamo Ryouri Jigen

手打ち蕎麦と鴨料理　慈玄

  • Ebisu, Tokyo
  • Soba (noodles),Japanese / Duck / Soba (noodles) / Sake

浅見　昌治Masaharu Asami

In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.

He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.

浅見　昌治Masaharu Asami

Somenya Ito Kabukicho Main Branch

素麺屋　糸　歌舞伎町本店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

荒木　佳男Yoshio Araki

With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.

He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.

荒木　佳男Yoshio Araki

Teppanyaki Okonomiyaki Wa

鉄板焼　お好み焼　わ

  • Shin-Koiwa, Tokyo
  • Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

小野　有海Yumi Ono

Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.

She was born in 1980 in Tokyo. Initially working as a company employee, she decided to "create a place where people can gather and serve delicious food." After training at the renowned restaurant Teppanyaki Okonomiyaki Saya Main Branch in Sendagaya, she opened her own restaurant, Teppanyaki Okonomiyaki Wa, in April 2018. Each dish she prepares is filled with her solid technique and warm consideration. Her hospitality as an owner who values each person captures the hearts of visitors and does not let go.

小野　有海Yumi Ono

rece

rece

  • Nihonbashi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

渡辺　勉Tsutomu Watanabe

Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.

Mr. Watanabe was born in 1975 in Ibaraki. He is a chef of rece. He trained for seven years in Florence, a city in central Italy, under the renowned chef Mr. Daniele Pescatore, where he learned the traditional techniques of authentic cuisine and honed his unique sense of bringing out the best ingredients. After returning to Japan, he showcased his skills at Italian government-certified restaurants. Eventually, he got a connection with his current restaurant, where he has been working since its founding in 2019. His meticulous and precise cooking captivates guests with exquisite flavors, and his collaborations with the sommelier for wine pairings have also received high praise.

渡辺　勉Tsutomu Watanabe

Tetue. ~classique et nature~

Tetue.〜classique et nature〜

  • Shirokane/Shirokanedai, Tokyo
  • French,Italian/French / French / Wine / General

小村 健次Kenji Omura

Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.

He was born in 1975 in Shimane. Growing up watching his parents running a small restaurant, he naturally became a chef. Influenced by his father's Japanese cuisine but admiring the chefs on cooking shows, he chose the path of French cuisine to see a different world. After gaining experience at several stores in Tokyo, he moved to France. After returning to Japan, he worked as a chef at famous restaurants such as AUX BACCHANALES and L'ARTEMIS. In 2017, he became independent. In 2021, the name of the restaurant changed to Tetue.~classique et nature~ and rebranded. He is also a certified sommelier.

小村 健次Kenji Omura

Roppongi Sunahama

六本木　砂浜

  • Roppongi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Okinawa Cuisine

山田　有輝 Yuuki Yamada

Serving dishes that reflect the rich ingredients and flavors of Okinawa.

Mr. Yamada chose a career in the restaurant business because he loves to communicate with people. To provide a cozy space and create a heartwarming place for visitors, he continued working hard day by day. His love for Okinawan cuisine led him to open Roppongi Sunahama to share its charm with as many people as possible.

山田　有輝 Yuuki Yamada

J'apprends

J'apprends

  • Nishi-Azabu, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

原　洋隆Hirotaka Hara

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.

原　洋隆Hirotaka Hara

Nihonbashi Kayabacho Sakaba Tototo

日本橋・茅場町酒場ととと

  • Kayabacho, Tokyo
  • Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake

原田　望Nozomi Harada

Ms. Harada honed her skills through Japanese food and Japanese cuisine.

She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.

原田　望Nozomi Harada

Unagi House Shinoya

Unagi House 志の家

  • Kinshicho/Sumiyoshi, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / General

辻　光洋Mitsuhiro Tsuji

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.

辻　光洋Mitsuhiro Tsuji

Juban Shuraba

十番　酒楽場

  • Azabu-Juban, Tokyo
  • Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)

ホ　テムンTemun Ho

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.

ホ　テムンTemun Ho

Sukiyaki Shabu-shabu Medetaya

すき焼きしゃぶしゃぶ　めでたや

  • Asakusabashi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

一場　恵Megumi Ichiba

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.

一場　恵Megumi Ichiba

Nikuko

肉幸

  • Hiroo, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak

島田　忠任Tadahide Shimada

The star chef presents blissful dishes using Kobe beef.

Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.

島田　忠任Tadahide Shimada

Wagyu no Kamisama

和牛の神様

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Sake

市川　篤史Atsushi Ichikawa

Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.

He was born in 1976 in Tokyo. From an early age, he grew up dreaming of becoming a chef. He began his culinary training at 24, honing his skills in various kitchens in French, Western, and Japanese cuisine. At Wagyu no Kamisama in Dogenzaka, Shibuya, which opened in 2022, he suggests menus that further highlight the quality of the ingredients of Wagyu beef meat as the head chef. The menu is popular among both Japanese and non-Japanese guests. He constantly strives to make the restaurant a memorable place for guests.

市川　篤史Atsushi Ichikawa

Han no Daidokoro Bettei Shibuya Branch

韓の台所別邸　渋谷店

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)

大島　孝之Takayuki Oshima

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.

大島　孝之Takayuki Oshima

BAR SMOKED Kotobuki Ibushi Kobo

バルスモーク寿燻工房

  • Asakusa, Tokyo
  • Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

蒲池　修Osamu Kamachi

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.

蒲池　修Osamu Kamachi

Yakiniku Kyodai

焼肉兄弟

  • Kameido, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Gyutan (beef tongue) / Yakiniku (grilled meat)

モンラルソーム　リアンMonrarusomu Rian

An experienced chef serves the heartwarming taste of Yakiniku.

Mr. Monrarusomu Rian was born in 1972. After coming to Japan from Myanmar in 2000, he entered the food and beverage industry through an acquaintance living in Japan. He honed his skills at restaurants of various genres, including shabu-shabu, yakiniku, Japanese cuisine, and bento (boxed lunch) stores. Later, in 2021, he opened his own yakiniku restaurant, Yakiniku Kyodai, which has grown into a beloved local spot.With a wealth of experience and solid skills, he offers a unique taste that fuses food culture.

モンラルソーム　リアンMonrarusomu Rian
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