701 - 720 of 1732 chefs
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Kanzen Koshitsu Yakiniku Ushimasa
完全個室焼肉 牛まさ
- Machida, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch
熟成和牛ステーキグリルド エイジング・ビーフ 神田淡路町店
- Kanda, Tokyo
- Dining Bar,Dining bar / Hamburger Steak / Steak / American
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J.S. BURGERS CAFE Lalaport EXPOCITY Branch
J.S. BURGERS CAFEららぽーとEXPOCITY店
- Suita/Settsu, Osaka
- Hamburger,Western / Parfait / Sandwich / Hamburger
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平野 巡Jun Hirano
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On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.
He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.
平野 巡Jun Hirano
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Kushi-no-Bo Sky Bld. branch
串の坊 スカイビル店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)
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西村 良平Ryohei Nishimura
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He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.
He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.
西村 良平Ryohei Nishimura
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Takeya Gyuuniku-ten
竹屋牛肉店
- Tsu, Mie
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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竹谷 直記Naoki Takeya
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Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.
He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.
竹谷 直記Naoki Takeya
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Ebisu Shoten Minami 4 Nishi 3
恵美須商店 南4西3
- Odori Park, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Tempura (battered, fried seafood and vegetables)
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齋藤 力虎Taiga Saito
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Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.
He was born in 1998 in Hokkaido. Having worked in restaurants with chefs in various genres, such as Chinese, Japanese, French, and Italian, he has learned varied food knowledge and techniques. That led him to feel the joy of cooking, and he started walking the path of cuisine. He also has experience working as a manager in a yakitori grilled chicken restaurant. With the motto "taking good care of employees leads to good customer service," he tries to create a restaurant where employees and customers can feel comfortable.
齋藤 力虎Taiga Saito
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Hakata Motsunabe Yamanaka Main Branch
博多もつ鍋 やま中 本店
- Minami-ku, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine
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山中 幸一Koichi Yamanaka
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An advisor who has maintained a particular taste since the days just after the founding of the company.
Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for Hakata Motsunabe Yamanaka, taking an active role in the workplace.
山中 幸一Koichi Yamanaka
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Kushitei Shibuya Stream
串亭 渋谷ストリーム
- Shibuya South Exit, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
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赤石 雄Yu Akaishi
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Since school age, Mr. Akaishi has set out for a career in the culinary world.
After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.
赤石 雄Yu Akaishi
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Trattoria&Pizzeria&BAR LOGIC Nagano
Trattoria&Pizzeria&BAR LOGIC 長野
- Nagano, Nagano
- Italian,Italian/French / Italian / Pasta / Pizza
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Au Bord d'Eau Fukuoka
オ・ボルドー・フクオカ
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / General / French / Pasta
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川野 誠児Seiji Kawano
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A skilled chef with a passion for learning who constantly challenges himself.
Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.
川野 誠児Seiji Kawano
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Yakiniku Okuu Shinbashi branch
焼肉おくう新橋店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
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笠原 大輝Daiki Kasahara
The Chef's Recommendations -
His love of cooking naturally led him on the path to becoming a chef.
Chef Kasahara was born on November 19th, 1980 in Kanagawa Prefecture. He always loved cooking, so after graduation, he enrolled at Tokyo Seishin Culinary Academy to begin his journey toward becoming a chef. While training at the academy, he worked for a year and a half at an Italian restaurant, and for two years at a yakiniku (Japanese BBQ) restaurant in Ginza to accumulate experience. After graduating, he became a chef at a yakiniku restaurant. He never fails to make the perfect cut to make the meat easy for guests to eat.
笠原 大輝Daiki Kasahara
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Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi
小林シェフが手掛ける 夜のべジストロ 大井町
- Oimachi, Tokyo
- French,Italian/French / French / Italian / Wine
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小林 貴宏Takahiro Kobayashi
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Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.
He was born in 1975 in Niigata. After graduating from Tsuji Culinary Institute in France, he trained at the legendary restaurant "La Pyramide" in the suburbs of Lyon. While honing his cooking skills and creativity at the famous restaurant that has produced top chefs, he became familiar with authentic ingredients, wine, and food culture in France. After returning to Japan, he worked in a wide range of genres, including French, pastry, Hawaiian, and Mediterranean cuisine. As the culmination of his efforts, he opened his current restaurant in March 2024. He is committed to providing the appeal of seasonal vegetables and natural wines with his sincere and careful work.
小林 貴宏Takahiro Kobayashi
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Naizou Yakiniku Senmon Kimoyakiya
内臓焼肉専門 きもやき屋
- Nakamura-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Shochu
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小林 政彦Masahiko Kobayashi
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High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.
He was born in 1977 in Aichi. His father owned a butcher store, and quality meat has been close to his heart since he was a boy. He started working part-time at a butcher store at 16 and was later hired as a regular staff member. After ten years of working in a face-to-face sales-style butcher store, he started his career in the restaurant business. Following working at Wagyu Yakiniku Kojiro, the predecessor of his current restaurant, he became the manager of Naizou Yakiniku Senmon Kimoyakiya. He continues to convey the appeal of offal meat to many people daily.
小林 政彦Masahiko Kobayashi
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Ryuzushi
龍寿し
- Yuzawa/Okutadami, Niigata
- Sushi,Japanese / Sushi
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佐藤 正幸Masayuki Sato
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Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.
He was born in 1969 in Niigata. He is the second generation of Ryuzushi, which has lasted for more than 50 years in Minami-uonuma. After graduating high school, he moved to Tokyo and trained there, then in Nagaoka City, Niigata Prefecture. He took over the restaurant at 28 and built a fish purchase route that does not pass through the market, aiming to provide "the world's most cost-effective sushi." On the occasion of the restaurant renovation in July 2021, it became a counter sushi restaurant. His sushi, which uses wild vegetables and local produce of Minami-uonuma, attracts the attention of food connoisseurs from all over the country.
佐藤 正幸Masayuki Sato
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Sushi Yakushidou
鮨やくしどう
- Onomichi, Hiroshima
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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有田 秀一郎Syuichi Arita
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Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.
He was born in Tokyo. Growing up watching his father, a sushi chef, he learned the essence of Edomae sushi and decided that he would follow the same path in the future. He trained at a sushi restaurant after working in the field of music, as he wanted to do what he loved to do and then pursue his career without any regrets. Currently, he is working at Sushi Yakushidou, which opened in April 2022. His carefully prepared nigiri (hand-formed sushi) attracts many guests.
有田 秀一郎Syuichi Arita
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Tenma Sakaba Sushikin
天満酒場 すし金
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Zenkai Kosho
全開口笑
- Korinbo/Katamachi, Ishikawa
- Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative cuisine)
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竹内 公明Komei Takeuchi
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By having two chefs as parents he was able to familiarize himself with cooking at a young age.
Born on July 4th, 1960 in Ishikawa Prefecture. He graduated from Ishikawa Prefectural Kanazawa Nishikigaoka High School, then the Tokyo School of Culinary Arts. His parents were forerunners of Chinese cuisine in Ishikawa, having opening their own restaurant, Chinkaro, in 1970, and it was through helping them that he grew familiar with cooking. In Tokyo, he worked for Nankoku Shuka Main Store in Harajuku, then trained at a number of famous Chinese restaurants in Yokohama. After that, he opened the local Kanazawa Zenkai Kosho, where he remains to this day. Along with plying his skills every day in the kitchen, he shows off his hobby, guitar-playing, with a live event on our second floor three times a year.
竹内 公明Komei Takeuchi
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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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Katsura Hanare
かつら はなれ
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese
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井上 桂Kei Inoue
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Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.
She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.
井上 桂Kei Inoue
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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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