261 - 280 of 653 chefs
-
Yakiniku Motoyama Ebisu Branch
焼肉もとやま 恵比寿店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
-
![]()
渡部 一彦Kazuhiko Watanabe
-
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
-
-
RUSTEAKS
RUSTEAKS
- Hiroo, Tokyo
- Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine
-
![]()
加藤 良介Ryosuke Kato
-
Maximizing the potential of meat and pursuing the ideal meat dish.
Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.
加藤 良介Ryosuke Kato
-
-
76Vin
76vin
- Nippori, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine
-
![]()
江村 謙Ken Emura
The Chef's Recommendations -
His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.
Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.
江村 謙Ken Emura
-
-
Tori-no-Miyagawa AKASAKA INTERCITY AIR
鶏の宮川 赤坂インターシティAIR
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
-
![]()
橋本 淳Jun Hashimoto
-
The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
-
-
Sake bar KoKoN
Sake bar KoKoN
- Asagaya/Koenji, Tokyo
- Sake Bar,Bars (pubs) / Sake / Highball
-
![]()
大森 健司Kenji Omori
-
Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.
He was born in 1988 in Hyogo. While working as a freelance makeup artist in New York City, he also worked as a server in a Japanese restaurant, which hooked him on sake. After returning to Japan, he realized that although there were places where he could drink sake, there were not many places dedicated only to sake in Japan. So, after three years of study at a Japanese restaurant, he opened his own restaurant, Sake bar KoKoN. As a bridge between sake breweries and consumers, he promotes the goodness of sake.
大森 健司Kenji Omori
-
-
Kanda no Niku Bar RUMP CAP Akabane Branch
神田の肉バル RUMP CAP 赤羽店
- Akabane, Tokyo
- Steak,Yakiniku/Steak / Japanese Beef Steak / American / General
-
-
-
-
Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
-
-
-
Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch
熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店
- Ochanomizu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)
-
-
-
-
Nihon Yakiniku Hasegawa Omotesando branch
日本焼肉はせ川 表参道店
- Omotesando/Aoyama, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine
-
![]()
齊藤 綱二Koji Saito
-
Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.
He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.
齊藤 綱二Koji Saito
-
-
Dashi Shabu Obanzai OKAKA Tokyo
出汁しゃぶおばんざい おかか 東京
- Otemachi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Sake
-
-
-
-
Yonpachi Gyojou Uchisaiwaicho Branch
四十八漁場 内幸町店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
伊藤 将宏Masahiro Ito
-
Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
-
-
Ginza Hassen
銀座 八仙
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
-
![]()
杉本 修一Shuichi Sugimoto
-
Specializes in kaiseki cuisine that uses premium ingredients and mixes various elements.
Mr. Sugimoto trained at hotels in Tokyo (kaiseki, globefish, and more) and ryotei restaurants in Akasaka. At the age of 30, became head chef at a ryotei restaurant in Akasaka, and at 35, became head chef of Japanese cuisine at a long-established hotel in Yokohama. After working as the manager of a counter kappo restaurant in Akasaka, he opened Sugimoto in Azabudai in 2005. In 2016, it moved to Ginza and operated as "Ginza Sugimoto." In October 2022, he joined a new project of Hachinohe Sake Brewery to become the head chef and director of "Ginza Hassen."
杉本 修一Shuichi Sugimoto
-
-
Yakiniku Gyugujo
焼肉 牛宮城
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli
-
-
-
-
Unagi Komagata Maekawa Marunouchi Branch
鰻 駒形 前川 丸の内店
- Marunouchi, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
-
![]()
笠原 広一Koichi Kasahara
The Chef's Recommendations -
He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.
He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.
笠原 広一Koichi Kasahara
-
-
Spainzaka Toriko
スペイン坂 鳥幸
- Roppongi, Tokyo
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
-
![]()
伊藤 亮Ryo Ito
-
Having experienced various genres, Mr. Ito now feels the depth of counter customer service.
He was born in 1980 in Mie. When he was young, his family praised him for the dishes he occasionally made, so he became interested in cooking. After graduating from a culinary college in Tokyo, he experienced various genres of cuisine, such as Japanese, Western, Korean, and Kyoto cuisine, to hone his skills. At Spainzaka Toriko, he stands at the counter for the first time and cooks while serving customers, which he finds both challenging and rewarding.
伊藤 亮Ryo Ito
-
-
IL TEATRINO DA SALONE
IL TEATRINO DA SALONE
- Hiroo, Tokyo
- Italian,Italian/French / Italian / Pasta
-
![]()
岡野 裕太Yuta Okano
-
Traveled to Italy at a young age and became acquainted with cuisines of many regions
Chef Okano was born in Osaka in 1986. Seeing as his childhood home was a sushi shop, he naturally desired to be a chef. At age 18, he started working and training at an Italian restaurant in his hometown, and in 2009, he decided go to Italy. For three years and ten months, he gained experience working in Italian restaurants in Piedmont, Marche, and Campania, mastering both traditional and reconstructed Italian dishes. When he returned to Japan in 2013, he began working as sous chef at QUINTOCANTO, and started his current position in May 2015.
岡野 裕太Yuta Okano
-
-
Hamayakitaro Jimbocho Branch
浜焼太郎 神保町店
- Jinbocho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
-
![]()
楊 勇Yong Yang
-
The life of a chef began in Japan. Mr. Yang provides hospitality with seasonal Japanese delicacies.
He is from China. Coming to Japan at 27, he has since built a career in the Japanese restaurant industry. From a ramen restaurant in Tokyo, he has been exposed to Japan's unique and ever-changing culinary culture. Currently, he is active as the manager of the Hamayakitaro Jimbocho Branch. He makes visitors smile with seasonal delicacies such as fish only available in that season.
楊 勇Yong Yang
-
-
Unagi Komagata Maekawa Main Branch
鰻 駒形 前川 本店
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
-
![]()
小林 秀之Hideyuki Kobayashi
-
Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.
He was born in 1975 in Chiba. After graduating from a cooking school, he started working at a sushi restaurant. He worked there for about a year, but was always feeling that the job was not for him. He then started working for an unagi (eel) restaurant as a part-timer, where he eventually became a full-time worker. He gained a wide variety of experience as an unagi chef. In 2011, he started working at Unagi Komagata Maekawa Main Branch, and is now working as a chef for this restaurant.
小林 秀之Hideyuki Kobayashi
-
-
Nihonbashi Suminoe COREDO Muromachi Branch
日本橋 墨之栄 コレド室町店
- Mitsukoshimae, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
-
![]()
伊藤 将宏Masahiro Ito
-
Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
-
-
Unagi Komagata Maekawa Soramachi Branch
鰻 駒形 前川 ソラマチ店
- Oshiage, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
-
![]()
高梨 伸夫Nobuo Takanashi
-
His yearning to be a chef led him to be an unagi chef. His wish is to serve great meals to a lot of people.
He was born in 1979 in Saitama. Impressed by professional works and dedications of chefs that appeared in the TV show, [Iron Chef], he started to wish to become a chef himself. He found employment at a Japanese restaurant with the hope of cooking and serving delicious meals to people. After gaining experiences in Japanese restaurants and unagi restaurants, he started training himself to be a dedicated unagi (eel) course dinner chef. Since 2012, he has been working for Unagi Komagata Maekawa Soramachi branch as a chef.
高梨 伸夫Nobuo Takanashi
-
