201 - 220 of 1815 chefs
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Kyoto Yakiniku-dokoro Kihara
京都焼肉処きはら
- Kyotogosho/Nishijin, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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木原 大輔Daisuke Kihara
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Offering high-quality meat and smiles with the theme of "Feast and Special Feeling."
Mr. Kihara was born in Kyoto in 1982. He spent over 6 years honing his skills and knowledge in various establishments, including international cuisine restaurants and izakayas, while living away from his hometown in Tokyo. Inspired by a friend's words, he returned to Kyoto to pursue his dream of owning his own restaurant. He took over and reopened a long-standing yakiniku restaurant with nearly 30 years of tradition. Although he struggled daily with the unfamiliar yakiniku business at first, he now believes that Kihara's unique flavors and ambiance have taken root, earning the love of the local community.
木原 大輔Daisuke Kihara
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Ebisu Shisha Club
Ebisu Shisha Club
- Ebisu, Tokyo
- Bar/Cocktails,Bars (pubs) / General / Coffee / Beer
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澤一樹Kazuki Sawa
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Mr. Sawa entered the industry with the desire to realize his ideal restaurant.
He entered the industry with the desire to realize his ideal restaurant. The condition of the restaurant at the time was not something quite favorable. As he worked part-time to learn about cooking, his passion for cuisine and ideal restaurant management grew stronger, so he entered the restaurant industry as a full-time employee. When smoking shisha as a pleasure, he was attracted by the similarities between flavors, ingredients, and seasonings, which can have infinite possibilities (taste) depending on their combination, and has continued to this day.
澤一樹Kazuki Sawa
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Sakura Cafe & Restaurant Ikebukuro
サクラカフェ＆レストラン池袋
- Ikebukuro West Exit, Tokyo
- Bistro,Italian/French / Mediterranean / International/Fusion / Beer
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野原 隆代Takayo Nohara
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She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.
She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].
野原 隆代Takayo Nohara
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Kitano Tenmangu Niku to Niwa MATSUO
北野天満宮 肉と庭 まつを
- Kyotogosho/Nishijin, Kyoto
- Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Steak
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木村 勇太Yuta Kimura
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A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.
Mr. Kimura was born in Kyoto. In his 20s and 30s, he traveled across Japan, exploring and researching local specialties. In 2019, he joined Nikuryori Matsuojuku, a restaurant opened by his father. In July 2023, he took over the restaurant from his father and reopened it as Kitano Tenmangu Niku to Niwa MATSUO.
木村 勇太Yuta Kimura
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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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Robatayaki Isshin Namba branch
炉端焼き一新 難波店
- Namba, Osaka
- Japanese,Japanese
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松本 悠一Yuichi Matsumoto
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Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.
Mr. Matsumoto was born in 1993 in Osaka. He originally started out with a love of cooking and the joy of having people tell him how delicious his food was. His quest for more delicious food and flavors led him to become a professional chef. After gaining experience as a part-timer at various restaurants, he ended up at Isshin. Always remembering his original intention, he continues to put his heart and soul into satisfying his customers so they will want to return.
松本 悠一Yuichi Matsumoto
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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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Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri
心斎橋寿司居酒屋おやじ最後の握り
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.
He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.
梶原 淳司Junji Kajiwara
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Shokudoen Kita Shinchi Branch
食道園 北新地店
- Kita-Shinchi, 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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Birra Ristrante GAJA Eniwa branch
ビラ・リストランテ GAJA 恵庭店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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名畑 優樹Yuki Nahata
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Customer's happiness is his happiness!
Mr. Nahata was born in November 1982 in Hokkaido. He has been involved in the restaurant industry for about 20 years, since he was 18 years old. He has taken over from his predecessor, but he will provide his customers the best space and service with his natural cheerfulness and energy! Please feel free to talk to him when you visit the restaurant! All of the employees look forward to serving you!
名畑 優樹Yuki Nahata
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
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南 光和Mitsukazu Minami
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Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
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Kyoto Senryou
京都千両
- Kyoto Station, Kyoto
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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大森 三夫Mitsuo Omori
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Mr. Omori continues to work diligently with each piece of Sushi to bring joy to his guests.
He was born in 1965 in Tochigi. Feeling the satisfaction and joy of making people happy through cooking, he decided to become a chef to bring smiles to many people's faces. After training at an izakaya (Japanese-style bar) and a Sushi restaurant, he acquired solid skills and developed a passion for bringing out the best ingredients. He is currently working as a chef at Kyoto Sen-ryo, which opened in front of Kyoto Station on September 13, 2024. He has a deep love for Sushi, and the thought that goes into every single piece of Sushi brings a smile to the faces of the guests.
大森 三夫Mitsuo Omori
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Oniwasoto Fukuwauchi
鬼はそと 福はうち
- Sumikawa/Makomanai/Moiwa, Hokkaido
- Udon (noodles),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Curry Udon (noodles)
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安藤 殉司Junji Ando
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Aiming to be a chef who can be familiar with both cooking and guest service.
Mr. Ando was born in 1967 in Hokkaido. Wanting to be able to serve both customers and cook, he began working in a hotel restaurant where he could also serve as a waiter. He devoted himself to his daily training, studying cooking in the kitchen and developing a spirit of hospitality in the hall. After that, he moved to a Yakiniku restaurant, where he gained experience to become a meat expert. In 2003, he moved to an affiliated restaurant, "Kaisen & Meat Steak Maruyama." Then, in 2013, he moved to "Oniwasoto Fukuwauchi" as the head chef.
安藤 殉司Junji Ando
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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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Shutei Hokura
酒亭穂椋
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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村田 京介Kyosuke Murata
The Chef's Recommendations -
Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.
He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.
村田 京介Kyosuke Murata
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Yakiniku Motoyama Shinjuku Branch
焼肉もとやま 新宿店
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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渡部 一彦Kazuhiko Watanabe
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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
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Sushi Miyako
鮨みやこ
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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五十嵐 介一Keiichi Igarashi
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Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.
He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.
五十嵐 介一Keiichi Igarashi
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Ajinosato Bandai
味の里ばんだい
- Yamagata, Yamagata
- Izakaya (Japanese tavern),Taverns / General / Local Japanese Cuisine / Sake
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酒井 啓史Hiroshi Sakai
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Introducing the taste of Yamagata and the fun of Robatayaki.
Mr. Sakai was born in 1978 in Yamagata. After working as a company employee in the Kanto region, he returned to his hometown at 24. Since then, he has been running Ajinosato Bandai with his parents. In 2021, his idea redesigned the Robata (fireside) to its current form. Until then, chefs used to cook sitting down, but he changed to a standing style of grilling to be able to move aggressively. The distance to the guests is closer, giving the restaurant a more "entertaining" robatayaki atmosphere.
酒井 啓史Hiroshi Sakai
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Asakusa Shokudo Motomatsu
浅草食堂 元松
- Asakusa, Tokyo
- Japanese,Japanese / General / Unagi (eel) / General
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せつSetsu
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A chef who supports a wide range of menu, Japanese food and Chinese cuisine.
After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.
せつSetsu
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Teppanyaki Roppongi P.T.T.
鉄板焼 六本木P.T.T.
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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御山 恭三郎 Kyosaburo Onyama
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Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.
He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.
御山 恭三郎 Kyosaburo Onyama
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