1221 - 1240 of 1794 chefs
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Planetarium BAR
プラネタリウムBAR
- Shirokane/Shirokanedai, Tokyo
- Dining Bar,Dining bar
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白石 洋介Yosuke Shiraishi
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Japanese sake and the stars. A bartender who enjoys and creates what he likes.
Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.
白石 洋介Yosuke Shiraishi
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Hitotsu
Hitotsu –ひとつ-
- Totsuka/Higashi-Totsuka, Kanagawa
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
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野田 一寿Kazutoshi Noda
The Chef's Recommendations -
This chef offers a happy moment with his artistic dishes full of the sense of the season.
He was born in 1981 in Yokohama. In his university days, he wanted to give services at a restaurant, so he got a part time job. As he found the restaurant field was wonderful as he could share a happy moment with smiling guests who received good services, he decided to be a professional chef. After working at French and Italian restaurants, he went to France to learn about French cuisine to open his own restaurant in the future. After coming back to Japan, he opened [Hitotsu] in 2012. Now he is devoting himself into studying day by day with his wife, giving the first priority to offering the ultimately happy moment to his guests.
野田 一寿Kazutoshi Noda
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Shiogama Shirahata
塩竈 しらはた
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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鈴木 直哉Naoya Suzuki
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He liked fish cuisine very much.
He was born in 1984 in Miyagi prefecture. He decided to be a chef as he liked fish cuisine very much. Though he worked in a different field once, he decided to start training as a Japanese chef when he got married, in order to succeed the restaurant run by his family. He has learned everything about cooking at [Shiogama Shirahata]. Currently, he selects ingredients and develops the menu as well, to serve fresh and tasty fish dishes without compromise to his guests.
鈴木 直哉Naoya Suzuki
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Cueillet
キュイエット
- Nirasaki/Kai, Yamanashi
- French,Italian/French / French
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山田 真治Shinji Yamada
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An orthodox chef of French cuisine that protects the techniques of French cooking
He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.
山田 真治Shinji Yamada
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Sushi Yoshi
すし よし
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood
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西森 義幸NISHIMORI YOSHIYUKI
The Chef's Recommendations -
The part-time job he had during high school led him to become a sushi chef, constantly striving to perfect the art of sushi making
He was born on October 6th, 1965, in Otaru City. Working part time during high school at a well-established sushi restaurant led him to pursue a career as a sushi chef. He continued to train at the same sushi restaurant after graduating from high school. After that he trained at several sushi restaurants, and also became a fisherman's apprentice in order to acquire skill in judging fish. He opened "Sushi Dokoro Yoshi" in 2005 near Sushiya Street in Otaru, where numerous sushi restaurants compete for customers. The sumptuous seafood dishes created by the owner, who has an exhaustive knowledge of seafood, bring in many people from great distances.
西森 義幸NISHIMORI YOSHIYUKI
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Ajikobo Iwasa
味工房いわさ
- Kokubuncho/Ichibancho, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Italian / Steak
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岩佐 勝Masaru Iwasa
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After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant.
He was born in 1964 in Miyagi prefecture. As his mother was operating an izakaya (Japanese pub), he was naturally interested in cooking. After graduating from high school, he entered [Mitsui Urban Hotel Sendai] which had just opened at that time. He trained there as a chef for approximately 10 years, then he and his acquaintance were involved in opening an Italian restaurant. After working there for approximately 5 years, he opened a western-style pub with counter seats only. Furthermore, he opened [Ajikobo Iwasa] in 2005. It was relocated to its current location and reopened in March, 2020.
岩佐 勝Masaru Iwasa
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Sapporo Italian Restaurant Notte
札幌イタリアン notte(ノッテ）
- Susukino, Hokkaido
- Italian,Italian/French / French / Pizza / Pasta
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木村 大輔KIMURA DAISUKE
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After a parttime job in the industry, he set his sights on the path to becoming a chef
Originally his job working at a restaurant was only a part-time affair, but as his interest in cuisine grew stronger, he decided to start down the path to becoming a chef. At the age of 22 he travelled to Tokyo to train at famous restaurants (French and Italian establishments in Aoyama, French in Ochanomizu) and after gaining enough experience, he returned to Sapporo and acquired his own store. Two years ago, "Notte" was opened for business. Now he serves as the backbone of a restaurant whose concept is high class authentic Italian cuisine in a casual atmosphere.
木村 大輔KIMURA DAISUKE
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Yakiniku Okuu Fujisawa branch
焼肉おくう藤沢店
- Enoshima/Kugenuma, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
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木村 隆二Ryuji Kimura
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Applying skills honed in hotels and robata (fireside-cooking) restaurants to yakiniku (Japanese BBQ).
Chef Kimura was born in 1965 in Kanagawa Prefecture. The influence of his chef father made him naturally want to follow his footsteps in the restaurant world. He worked at restaurants including the Luke Plaza Hotel in Nagasaki and high end robata restaurant Inakaya in Tokyo before joining Okuu in 2011. It was the first time in his career working at a yakiniku restaurant, but the technique and expertise he fostered elsewhere were an advantage in his pursuit of meat knowledge. He currently manages the kitchen at the Fujisawa branch.
木村 隆二Ryuji Kimura
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CANTINA Elboraccho
カンティーナ エルボラーチョ
- Hakata Station, Fukuoka
- Dining Bar,Dining bar / Mexican/Central American / International/Fusion
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岸川 達也Tatsuya Kishikawa
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He wants to offer a space for everyone to enjoy a cheerful moment.
He was born in Fukuoka prefecture. After actively working as a staff at an izakaya (Japanese pub) for 10 years, he entered [CANTINA Elborracho]. It is a lively and enjoyable Mexican pub produced on the 10th floor of [KOOTEN] in JR HAKATA AMU PLAZA. It offers a space where everyone can cheerfully enjoy with friends, with glasses and bottles in their hands.
岸川 達也Tatsuya Kishikawa
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SZECHWAN RESTAURANT
四川飯店
- Hakata Station, Fukuoka
- Szechuan,Chinese / General / Chahan (fried rice) / Szechuan
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菅 浩憲Hironori Kan
The Chef's Recommendations -
He hands down the traditional taste to the next generation.
He was born in 1962 in Ehime prefecture. After graduating from a culinary school, he entered [SZECHWAN RESTAURANT] in 1981. He started working at the Hiroshima branch, then accumulated training in other branches as well. In 1993, he became the master chef at the Kokura branch when it opened. He was also involved in opening the Matsuyama, Takamatsu, and also with the current Hakata branch in 2011.
菅 浩憲Hironori Kan
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Trattoria & Pizzeria BEATO
トラットリア＆ピッツェリア BEATO
- Tanimachi/Tanimachi-yonchome, Osaka
- Italian,Italian/French / Pasta / Neapolitan Pizza / Wine
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田中 洋光Hiromitsu Tanaka
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He wants to shape his way of thinking to fill the trattoria.
He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.
田中 洋光Hiromitsu Tanaka
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Niku Kappo Katsumata
肉割烹かつまた
- Ebisu, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak
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芳賀 信彦Nobuhiko Haga
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Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.
He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.
芳賀 信彦Nobuhiko Haga
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Ryoan Aritomi
料庵 有とみ
- Sannomiya, Hyogo
- Japanese,Japanese / Suppon (soft-shelled turtle) / Japanese Sosaku (creative cuisine) / Wine
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有冨 巧治Koji Aritomi
The Chef's Recommendations -
His long-held love of food and dining led him to where he is today
He was born in July of 1976 and grew up in Akashi. His love for restaurants and dining out stems back to a part-time restaurant job he took on during his student years. After spending time sampling different foods and getting to know the culinary world, he decided to put his experience to use and start a cooking career of his own. He worked at a restaurant for seven years in Kobe and eventually worked his way up to serve as head chef. He says that his career has been fostered by his guests, and to this day he uses his long-held passion for food to develop a place that everyone in the area can enjoy.
有冨 巧治Koji Aritomi
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Toriyaki Hajime
とり焼 一
- Suidobashi, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)
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上山 和巳Kazumi Kamiyama
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Mr. Kamiyama is a chef who serves skewers individually with care for customers.
He was born in Saitama. With an interest in the restaurant business and having been exposed to the depth and enjoyment of the industry through part-time work, he began his career as a chef. He decided to pursue a career as a skewer chef and has been honing his culinary skills, intending to become an authentic chef. Currently, he is a chef at Toriyaki Hajime. Using carefully selected ingredients, he cooks them in a way that brings out the best of each part. Once you taste the hot yakitori, you will be impressed by the spread of deliciousness. He continues to provide customers with pleasant experiences.
上山 和巳Kazumi Kamiyama
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Torikadoya
鳥かど家
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake
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鈴木 徹雄SUZUKI TETSUO
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I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.
Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.
鈴木 徹雄SUZUKI TETSUO
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Ichifuku Makurazaki no Ajidokoro
一福 枕崎の味処
- Ibusuki/Makurazaki, Kagoshima
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General
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井上 常大Jodai Inoue
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He is the second generation preserving 60 years of traditional flavors
[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.
井上 常大Jodai Inoue
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Yokohama Torigin Minato Mirai branch
横浜 鳥ぎん みなとみらい店
- Sakuragicho, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot)
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小川 陽平Yohei Ogawa
The Chef's Recommendations -
A dedicated chef who pushes ahead to master yakitori (chicken skewers)
He was born in 1984 and grew up in Yokohama, Kanagawa Prefecture. Even though he had always been fascinated with the restaurant industry, his first job was in a different field. Nevertheless, his dream of working with food never faded. Today he is realizing that long-held dream at "Yokohama Torigin Minato Mirai branch", where he puts everything he has into delighting as many people as he can.
小川 陽平Yohei Ogawa
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Shabu-Shabu Kou Higashimachi main branch
しゃぶしゃぶ紺kou 東町本店
- Asahibashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Okinawa Cuisine / Shabu-shabu (boiled meat slices) / Awamori
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上地 秀一Shuichi Uechi
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His strong wish [to be a chef] has come true.
He was born in 1974 in Okinawa. As his parents were running a meat and fish shop, he was exposed to the ingredients since he was very young. That is why he already definitely wanted to be a chef at the age of 10. With this strong wish, he always took action [to be a chef]; walked and ate, cooked food by himself, etc. After graduating from Okinawa Cooking School, he worked for hotels, Kappo (Japanese style cuisine) restaurants, and Kaiseki (Traditional Japanese course cuisine) restaurants inside and outside Okinawa. He has been involved from the very beginning to get this restaurant opened.
上地 秀一Shuichi Uechi
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Ashiya French Kitajima
芦屋フレンチ北じま
- Ashiya, Hyogo
- French,Italian/French / French / Wine / General
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北島 恭Yasushi Kitajima
The Chef's Recommendations -
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭Yasushi Kitajima
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Very Very Strawberry
ベリーベリーストロベリー
- Otaru/Yoichi/Shakotan, Hokkaido
- Italian,Italian/French / Neapolitan Pizza / Seafood / Cake
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伊藤 孝Takashi Ito
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Mr. Ito felt the limitless charm of authentic and delicious cuisine.
Mr. Ito is a native of Otaru. After graduating high school, he came to Tokyo with the aim of becoming an actor. However, he was deeply moved by experiencing authentic deliciousness at a French restaurant he worked part-time. Later, he has moved again by experiencing even more delicious authentic Italian cuisine, and he resolved to live his life walking the path of cuisine. He founded an Italian restaurant in Tokyo with a friend and built up his track record and experience, including making that restaurant prosperous. When he returned to visit Otaru, he fell in love with the buildings there and resolved to open his own restaurant in the city. He continues to provide authentic Italian cuisine to customers to this very day.
伊藤 孝Takashi Ito
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