41 - 60 of 665 chefs
-
Kobe Beef DAIA Nihonbashi-Muromachi Branch
神戸牛ダイア 日本橋室町店
- Mitsukoshimae, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
-
![]()
大坪 辰Shin Otsubo
-
Mr. Otsubo continues to work daily to refine his cooking skills and himself.
He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.
大坪 辰Shin Otsubo
-
-
Satsumaya Tonton Harajuku
さつまやとんとん 原宿
- Harajuku/Meiji-Jingumae, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Shabu-shabu (boiled meat slices) / Shochu
-
![]()
川野 紀之Noriyuki Kawano
-
Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.
He was born in 1972 in Kagoshima. As a child, he had many opportunities to cook for his family and found satisfaction in the smiles and joy he brought to their faces through food. After graduating from high school with a degree in culinary arts, he worked in Fukuoka, Kagoshima, and Osaka, where he experienced mainly Japanese cuisine but also Chinese and Western dishes. In 2002, he moved to Tokyo and participated in establishing the current restaurant. Since then, he has led the kitchen as head chef, always pursuing new ways to enjoy food, including creating the masterpiece "Kuroton" when the restaurant was renovated in 2022. He is also known for his elegant hospitality
川野 紀之Noriyuki Kawano
-
-
KOBE BEEF STEAK PANDORA TAKUMI
神戸牛ステーキ パンドラ匠
- Shinjuku West Exit/Tochomae, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
-
![]()
境 勇真Hidekazu Minami
-
Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.
Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.
境 勇真Hidekazu Minami
-
-
Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
-
![]()
中田 大輔Daisuke Nakada
-
Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
-
-
Kitashinchi Yakiniku Satsuma - Ginza Branch
北新地焼肉さつま 銀座店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
小松 甲斐Kai Komatsu
-
Seeking and searching for a rewarding job, Mr. Komatsu got to where he is now.
He was born in 1989 in Kochi. He had a part-time job experience at a restaurant as a student. He moved to Tokyo when he started working for a company. However, he was attracted to the skills of the owner who established the current company and the work in the service industry, so he changed his job. From the beginning of the opening of Kitashinchi Yakiniku Satsuma Ginza Branch, he stood at the restaurant with the owner. Currently, he's in charge of the restaurant as a restaurant manager.
小松 甲斐Kai Komatsu
-
-
Sousaku Kappo Norisue
想作割烹のりすゑ
- Jiyugaoka, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal)
-
![]()
則末 修Osamu Norisue
-
An owner who creates a new style by blending Japanese and French cuisine.
Mr. Norisue was born in 1971 in Tokyo. He grew up in the environment of a long-established Kappo restaurant (traditional Japanese restaurant) passed down for three generations, so he naturally aspired to become a chef. Started his 15-year career in Japanese cuisine at Kappo Restaurant in Akasaka in 1991. After serving as head chef at various restaurants, he moved to Australia. He shifted to French cuisine, which had always interested him. Then, gained experience at restaurants in Marunouchi and Shibuya, where he developed his free-flowing ideas that transcended genres. In 2013, he opened Restaurant NORI et NOJI in Shonan. In March 2021, he established Sousaku Kappo Norisue to explore new possibilities in Japanese cuisine.
則末 修Osamu Norisue
-
-
Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch
串かつ酒場 ひろかつ 渋谷道玄坂店
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns
-
![]()
小俣 卓也Takuya Omata
-
Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
-
-
Wasanbon Ginza Branch
和三盆 銀座店
- Ginza, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
-
![]()
佐藤 宗雄Muneo Sato
-
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
-
-
USHIHACHI Akihabara Branch
USHIHACHI 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
-
-
-
Wagyu-yakiniku Kagurazaka Ushimasu
和牛焼肉 神楽坂 牛ます
- Kagurazaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
-
![]()
服部 一甫Kazuho Hattori
-
Mr. Hattori wants to share the charm and deliciousness of meat with the guests.
Mr. Hattori was born in 1985 in Kanagawa Prefecture. Initially worked as an editor. From the media industry perspective, he was engaged in the food industry, such as Recipe books for local cuisine. He then decided to switch to the world of food, beverage, and service at the invitation of an acquaintance. After joining Frontier One, he became the manager and waiter at Kagurazaka Ushimasu. He is sharing with the guests the charm and delicacy of "Yukifuri Wagyu Obanazawa."
服部 一甫Kazuho Hattori
-
-
JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
内野Uchino
-
A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.
Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.
内野Uchino
-
-
Chinese Cuisine Chikuen
中国料理 竹園
- Kinshicho/Sumiyoshi, Tokyo
- Chinese,Chinese
-
![]()
増井 久Hisashi Masui
-
Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.
Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.
増井 久Hisashi Masui
-
-
Nishiazabu Serendipity
西麻布Serendipity
- Nishi-Azabu, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
-
![]()
廣瀬 剛Go Hirose
-
As a bartender, Mr. Hirose makes the drink that the guest wants.
He began his career in the hotel industry, working as a hotelier at a prestigious hotel. With a passion for the service industry and an interest in making drinks, he became a bartender, and over the next ten years, he developed his expertise. He is currently in charge of Nishiazabu Serendipity, which opened in December 2021.
廣瀬 剛Go Hirose
-
-
Yakiniku Tattontei
焼肉 たっとん亭
- Asakusabashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
-
![]()
川口 一輝Ikki Kawaguchi
-
Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.
He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.
川口 一輝Ikki Kawaguchi
-
-
Kankoku Chicken DAOL
韓国チキン DAOL （ダオル）
- Shinjuku East Exit/Kabukicho, Tokyo
- Korean,Other Asian / Korean / Asian Creative Cuisine
-
![]()
キムKim
-
Proposing a new world of Korean cuisine that takes guests to an extraordinary place.
It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.
キムKim
-
-
Tagoto Kouetsuho Keio Department Store Branch
田ごと 光悦舗 京王百貨店新宿店
- Shinjuku West Exit/Tochomae, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
-
![]()
幣原 幸秀Yukihide Shidehara
-
Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.
He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.
幣原 幸秀Yukihide Shidehara
-
-
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
-
![]()
依知川 高明Takaaki Ichikawa
-
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
-
-
Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch
肉と魚とカキ OYSTER Bar&Bistro 魚秀 ～UOHIDE～渋谷桜丘店
- Dogenzaka/Shinsen, Tokyo
- Japanese,Japanese
-
![]()
中井 信之Nobuyuki Nakai
-
After 20 years, Mr. Nakai teamed up with his senior apprentice.
He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."
中井 信之Nobuyuki Nakai
-
-
Yurakucho Kotegaeshi
有楽町こてがえし
- Hibiya/Yurakucho, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
番場Banba
-
Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
-
-
KARAOKE HUNDRED Ikebukuro Nisiguchi Branch
KARAOKE HUNDRED 池袋西口店
- Ikebukuro West Exit, Tokyo
- Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer
-
![]()
泉岡裕吏Yuuri Izuoka
-
Mr. Izuoka came to the store once and felt it was life-changing.
He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.
泉岡裕吏Yuuri Izuoka
-
