601 - 620 of 1794 chefs
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Tokyo Washoku Rikuu Ebisu Branch
東京和食 りくう 恵比寿店
- Ebisu, Tokyo
- Japanese,Japanese / General
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高山 泰育Yasuhiro Takayama
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A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.
Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."
高山 泰育Yasuhiro Takayama
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Tawaramoto Maruto Shoyu
田原本 マルト醤油
- Kashihara, Nara
- Japanese,Japanese / General
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大田 雄也Yuya Ota
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Offering local gastronomy with ingredients from Nara and MARUTO soy sauce.
Mr. Ota was born in 1981 in Mie. Started his culinary career after graduating from university. With 10 years of cooking experience in Tokyo, he relocated to Nara. He has worked in Japanese cuisine and a café-restaurant using Nara Prefecture's ingredients. In 2021, he became the head chef at Tawaramoto Maruto Shoyu. Every day, he goes to the farm to grow, harvest, and cook nearly 150 varieties of vegetables a year. He welcomes guests with dishes that make the most of MARUTO soy sauce and Nara's ingredients.
大田 雄也Yuya Ota
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Kumamoto Prince Garden Yamamuro Okubo Branch
熊本プリンスガーデン山室大窪店
- Kumamoto, Kumamoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Salad
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宮本 崇Miyamoto Takashi
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Mr. Miyamoto became a chef, so he could use all the experience gained in the past.
Mr. Miyamoto was born in 1971 in Kumamoto. Having originally worked in meat processing and sales, he decided to enter this field because he wanted a job where he could use his experience. He chose to be a chef and had the opportunity to join Kumamoto Nurubon Garden Yamamuro Okubo, where he learned all the knowledge about cooking. In 2015, he was selected as a chef and has worked in this role ever since. With years of experience, he can select top-quality ingredients. His discerning eye and skillful hands make exceptional dishes that receive praise.
宮本 崇Miyamoto Takashi
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Tori Ni Koishita Hi Teradacho Branch
鶏に恋した日 寺田町店
- Ikuno/Hirano, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)
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中田 歩Ayumu Nakata
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Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.
He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.
中田 歩Ayumu Nakata
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Nihonshu Bar Ryu
日本酒BAR龍
- Kumamoto, Kumamoto
- Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake
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遠山 智帝Tomotada Toyama
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Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.
He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.
遠山 智帝Tomotada Toyama
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Japanese Noodle Issunbousi
Japanese Noodle 一寸法師
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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吉村 誠Makoto Yoshimura
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Mr. Yoshimura brings people together with hearty ramen.
He has always had a deep love for ramen and has continued his exploration of ingredients and techniques. With many years of experience, he cares about making each bowl of ramen with care. Paying attention not only to taste but also to presentation, he emphasizes beauty and delicacy. Now, he is at Japanese Noodle Issunbousi, which has the theme of "En-musubi," meaning to connect and nurture a good relationship.
吉村 誠Makoto Yoshimura
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APA HOTEL [Kanazawa Ekimae] Arcen Ciel
アパホテル〈金沢駅前〉アルカンシェール
- Kanazawa Station, Ishikawa
- Italian,Italian/French / General / French / Italian
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松木 知生Tomoo Matsuki
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He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.
He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.
松木 知生Tomoo Matsuki
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Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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保崎 航大Kodai Hosaki
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Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.
He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.
保崎 航大Kodai Hosaki
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Taruichi Shinjuku Main Branch
樽一 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Whale Meat
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永瀬 英昭Hideaki Nagase
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Mr. Nagase wants his guests to enjoy the delicious whale dishes and Sake that only a specialty restaurant can offer.
He was born in 1986 in Tokyo. Grew up eating delicious food from a young age with a father who enjoyed cooking under the influence of his grandmother, who ran a diner. He was also impressed by the delicious taste of the excellent cuisine he ate at a sushi restaurant he visited with his father, and naturally decided to pursue a career in cooking when he was in junior high school. Entered Ecole Tsuji Tokyo, a culinary school. After graduation, he worked at Takegami in Akasaka for seven years and also honed his skills at other restaurants. After that, he worked for ten years at Sakamoto in Yotsuya. In 2024, he moved to Taruichi by chance, where he has worked ever since.
永瀬 英昭Hideaki Nagase
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Namba Teppanyaki Sublime
難波 鉄板焼き Sublime
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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Tokachi Butadon Ippin Chitose Branch
十勝豚丼いっぴん 千歳店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine
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尾? 将志Masashi Ozaki
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For that single word "delicious", Mr Ozaki carefully grills the pork every day.
He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."
尾? 将志Masashi Ozaki
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Yurakucho Kakida
有楽町かきだ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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蛎田 一博Kazuhiro Kakida
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Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.
He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.
蛎田 一博Kazuhiro Kakida
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Ginza Namiki Hyotan
銀座並木 瓢箪 hyotan
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese
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Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch
京の焼肉処 蓮蔵 烏丸本店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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得津 皓平Kouhei Tokutsu
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Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.
He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.
得津 皓平Kouhei Tokutsu
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Ristorante Quattro Foglio
リストランテ クワトロ・フォリオ
- Ageo/Okegawa/Konosu, Saitama
- Italian,Italian/French / Italian / Cocktail / Wine
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内村 孝一Koichi Uchimura
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He became a chef by being influenced by his mother and training in France.
He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.
内村 孝一Koichi Uchimura
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Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch
ひとりしゃぶしゃぶ七代目松五郎 新宿東宝ビル店
- Shinjuku West Exit/Tochomae, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.
He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.
百瀬 和輝Kazuki Momose
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Akahagi Sushi Tamahagane
赤萩 鮨 玉鋼
- Chikusa/Imaike/Ikeshita, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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市來 隆司Takashi Ichiki
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Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.
He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food.
市來 隆司Takashi Ichiki
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Restaurant Vascu
レストラン バスク
- Hakodate, Hokkaido
- Spanish/Mediterranean,Global/International / Spanish
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深谷 宏治Koji Fukaya
The Chef's Recommendations -
Honoring the philosophy of Luis Irizar, the father of Basque cuisine.
Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].
深谷 宏治Koji Fukaya
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SAKURA Roppongi
SAKURA 六本木
- Roppongi, Tokyo
- French,Italian/French / General / Omurice (omelet rice) / Wine
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山本 柊磨Shuma Yamamoto
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Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.
Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.
山本 柊磨Shuma Yamamoto
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Motoyu Yamadaya Ryokan
元湯 山田屋旅館
- Hitachi/Hitachiota, Ibaraki
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General
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小林 康昭Yasuaki Kobayashi
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Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.
He was born in 1978 in Ibaraki. Grew up as the heir to a long-established inn, Motoyu Yamadaya Ryokan, he naturally decided to become a chef. He began his career at a ryokan in Kanagawa, and after studying at various places, including a Japanese restaurant, a pike eel restaurant, and a restaurant specializing in pufferfish, he became the 20th generation in 2008. His specialty is colorful and delicate cuisine that uses his wealth of experience. His innovative dishes, which use abundant local ingredients from Ibaraki, are very popular, and he has many repeat customers who come back for his cuisine.
小林 康昭Yasuaki Kobayashi
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