161 - 180 of 1802 chefs
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CRAFT BEER FACTORY SHINJUKU ALE
クラフトビール工房 新宿エール
- Shinjuku East Exit/Kabukicho, Tokyo
- Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer
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深谷 茶来羅Chakura Fukaya
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Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.
He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.
深谷 茶来羅Chakura Fukaya
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Wagyu Kurosawa Main Branch
和牛黒澤 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef
ぶりあん ヒレ肉専門店 黒毛和牛炭火焼き
- Kokusai dori, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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具志堅 勇太Yuta Gushiken
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Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.
Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.
具志堅 勇太Yuta Gushiken
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Yasuda Shokudo
安田食堂
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
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安田 愛里Airi Yasuda
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Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.
She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.
安田 愛里Airi Yasuda
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Asakusa GYUUNA Yadoki
浅草 GYUUNA やどき
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)
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松本 彪雅Hyoga Matsumoto
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Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.
He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.
松本 彪雅Hyoga Matsumoto
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Private Room Yakiniku Wagyu Horumon Isshin
個室焼肉 和牛ホルモン 一新
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Jingisukan Temujin Yunokawa Branch
ジンギスカン テムジン 湯川店
- Hakodate, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Genghis Khan (grilled mutton)
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村岡 孝彦Takahiko Muraoka
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Inheriting the thoughts of his father, Mr. Muraoka wants to bring smiles to people's faces through food.
He was born on January 29, 1989 in Hokkaido. Following in the footsteps of his father, who was in charge of Jingisukan Temujin, he decided to take on the challenge of running a restaurant. He moved to Tokyo in his early 20s and gained experience and management skills in a variety of restaurants, including izakaya, ramen, and yakiniku restaurants. Respecting the flavors and traditions established by his father, he has paved his way and continues to offer a new style of Jingisukan that many guests love.
村岡 孝彦Takahiko Muraoka
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Ushiyoshibiyori
牛吉日和
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)
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飯塚 啓Satoshi Iizuka
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Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.
He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.
飯塚 啓Satoshi Iizuka
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Yoryutei
楊柳亭
- Saga, Saga
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)
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菱岡 範之Noriyuki Hishioka
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Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.
He was born in 1963 in Saga. At 18, he entered the world of Japanese cuisine and continued to train. Having honed his skills for a long time at Saga's long-established ryotei restaurant, Yoryutei, established in 1882, he took charge of its kitchen at 40. Under the concept of " respectfully producing the life milestones of the customers," he always earnestly approaches his cuisine with a feeling of gratitude. He continues to attract many people with his taste and heartfelt hospitality by selecting the best seasonal ingredients available in each season: spring, summer, fall, and winter.
菱岡 範之Noriyuki Hishioka
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Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
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北井 幸雄Yukio Kitai
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To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
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Maruya Honten Chubu Centrair International Airport Branch
まるや本店 中部国際空港店
- Tokoname/Chita, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood
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坂本 恵利Eri Sakamoto
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Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
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Diningbar HOJU
Diningbar HOJU
- Odori Park, Hokkaido
- Dining Bar,Dining bar / Sashimi (raw fish)/Seafood / General / Western Sosaku (creative cuisine)
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福田 凌哉Ryoya Fukuda
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Growing up watching his father, Mr. Fukuda chose the path of the chef.
He was born in 1996 in Hokkaido. Growing up as a child watching his chef father, he decided to follow the path of the chef himself. His life as a chef began at a French restaurant in Hokkaido. After three years of training, he worked for about six years in a dining bar serving Japanese, Western, and Chinese menus. Later, he worked for three years as a cook specializing in Western cuisine at a restaurant owned by his father, who inspired him to become a chef. The skills he has cultivated in various genres, including Western cuisine, support the creation of the current restaurant's richly unique menu.
福田 凌哉Ryoya Fukuda
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Miracle Yukiya
味楽屡 ゆきや
- Niseko/Kutchan/Rusutsu, Hokkaido
- Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry
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齋藤 行哉Yukiya Saito
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Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.
Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."
齋藤 行哉Yukiya Saito
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Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch
串かつ酒場 ひろかつ 上野アメ横店
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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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
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Kutsurogi Umasake Kakoiya Sendai Ekimae Branch
くつ炉ぎ・うま酒 かこいや仙台駅前店
- Sendai Station West Exit, Miyagi
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal) / General
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船津 雅弘Masahiro Funatsu
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Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.
Mr. Funatsu joined in 1984 and has worked as head chef at Japanese restaurants throughout the country.
船津 雅弘Masahiro Funatsu
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Z/X coffee Shinsakae Branch
Z/X coffee新栄店
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Cafe,Cafe/Sweets / Herb & Spice / Coffee / Cocktail
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永吉 将太Shota Nagayoshi
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Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.
He is originally from Aichi and has spent much of his career in restaurants abroad. After gaining experience in various countries as a restaurant staff member, he returned to Japan and now manages Z/X Coffee Shinsakae Branch. His exposure to diverse cultures and lifestyles is reflected in creating a relaxed space where guests can enjoy themselves just as they are.
永吉 将太Shota Nagayoshi
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Kinsaiya Hakata Eki Chikagai Branch
きんさい屋博多駅地下街店
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Donburi (rice bowl)
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金作 善治Yoshiharu Kanesaku
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Experience from a former sumo wrestler gives the cuisine a unique touch.
Mr. Kanesaku was born in 1972 in Aichi. He was a former sekitori (sumo wrestler) who belonged to the Kitanoumi stable for 15 years and was the heaviest Japanese sumo wrestler at the time. After retiring from the sumo world, he moved to Fukuoka. With his culinary skills, he turned to the restaurant industry and joined the current company in 2003. Since then, he has honed his culinary skills at Kinsaiya Tenjin Building Branch and other affiliated restaurants. He is now the chef and manager of Kinsaiya Hakata Eki Chikagai Branch.
金作 善治Yoshiharu Kanesaku
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Syokudoen Soemon-cho Main Branch
食道園 宗右衛門町本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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OSushiawase Sushi Horikawa
おすしあわせ 鮨ほり川
- Asakusa, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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堀川 恭平Kyouhei Horikawa
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Mr. Horikawa is a Sushi chef who has studied at many long-established and famous restaurants in Tokyo.
He was born in 1978 in Chiba. At age 20, he knocked on the door of Sushi Kanpachi and experienced seven years of working as an apprentice. Since then, he has worked as a sushi chef at various sushi restaurants in Tokyo, not only the famous Sushi Fukuju in Ginza but also at Akasaka, Roppongi, and Shinjuku. After becoming independent, he opened Sushi Horikawa in Asakusa.
堀川 恭平Kyouhei Horikawa
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Yakiniku Minaho Shinkingyuittogai
焼肉みなほっ しんきん牛一頭買い
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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行澤 誠一Seiichi Yukizawa
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After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by
He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.
行澤 誠一Seiichi Yukizawa
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