761 - 780 of 1808 chefs
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Chukashusai Eigetsu
中華酒菜 瑛月
- Tenmabashi, Osaka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)
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道浦 涼介Ryosuke Michiura
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Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.
He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.
道浦 涼介Ryosuke Michiura
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Kanizanmai Nagoya Sakae Branch
かにざんまい 名古屋栄店
- Sakae, Aichi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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Kushinobo Kyoto Station Branch
串の坊 京都駅店
- Kyoto Station, Kyoto
- Japanese,Japanese / Kushiage (deep-fried skewers)
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木本 龍治Ryuji Kimoto
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Simple in appearance but requires creativity and meticulous preparation.
Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.
木本 龍治Ryuji Kimoto
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Hakata Motsunabe Yamanaka Akasaka Branch
博多もつ鍋 やま中 赤坂店
- Akasaka, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake
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内間 洋喜Hiroki Uchima
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Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).
Mr. Uchima was born in 1986 in Fukuoka. After graduating from culinary school, he started working at a hotel, beginning his career in the Western food department. He then resigned from that hotel and built up his experience at a restaurant and izakaya (Japanese pub). His next step after that was to try out the life of a salesman. Still, his attraction to dining was reignited, and he challenged himself to enter that world again. He joined the Hakata Motsunabe Yamanaka Akasaka Branch in 2018 and now shows off his skills as both the restaurant's assistant manager and chef.
内間 洋喜Hiroki Uchima
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Shabuzen Ginza Creston Hotel Branch
しゃぶ禅 銀座クレストンホテル店
- Tsukiji, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)
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大村 専二Senji Omura
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Mr Omura welcomes diners with the finest ingredients.
He was born in 1960 in Gunma Prefecture.
大村 専二Senji Omura
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KOTATSU TERRACE NAKANO
KOTATSU TERRACE NAKANO
- Nakano, Tokyo
- Oden,Japanese / Sukiyaki (hot pot stew) / Oden / Sake
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SSSS
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The entire staff supports a fun night out with friends.
As the owner of KOTATSU TERRACE NAKANO, Mr. SS watches over people's happy moments. Attracted by the lively Nakano district, even as Japan was affected by the Corona disaster, he started the restaurant to create a space where the people of Nakano could freely enjoy themselves. He tries to support people who plan fun events with their friends.
SSSS
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Maruya Honten Ginza Glasse
まるや本店 銀座グラッセ
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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山田 孝志Takashi Yamada
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Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.
He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.
山田 孝志Takashi Yamada
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Ca sento
Ca sento
- Motomachi, Hyogo
- Spanish/Mediterranean,Global/International / Spanish / European
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福本 伸也Shinya Fukumoto
The Chef's Recommendations -
An athletic-oriented chef, not sport-oriented nor too stoic.
He was born in 1978 in Kobe. Since he was 15 years old, he has kept improving his skills as a chef. He went to Europe in 1998 and trained for 8 years in Italy and Spain. At the age of 26, he worked as a chef at [Ca sento], a renowned restaurant in Balencia, Spain that has the same name as his current restaurant. During this period, he has found his current policy that a chef shouldn' t be an egoistic artist, but has to be a part of a team. After coming back to Japan, he opened his own restaurant in 2008.
福本 伸也Shinya Fukumoto
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Yakitori Shouchan Ebisu
焼き鳥 ショウチャン 恵比寿
- Ebisu, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
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沼澤 貴宏Takahiro Numasawa
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Mr. Numasawa continues to hone his skills to gain solid culinary expertise.
He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.
沼澤 貴宏Takahiro Numasawa
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Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch
三笠会館 TEPPANYAKI 大和 麻布十番店
- Azabu-Juban, Tokyo
- Teppanyaki,Yakiniku/Steak
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高山 康明Yasuaki Takayama
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Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.
This veteran chef has, for 30 years, shown off his skills exclusively in Teppanyaki cuisine at Yamato on 7F of Mikasa Kaikan Main Branch while valuing a spirit of customer service. He now serves as the chef at the newly opened Mikasa Kaikan TEPPANYAKI Yamato in Azabujuban.
高山 康明Yasuaki Takayama
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ICHIHA
一葉
- Mitsukoshimae, Tokyo
- Dining Bar,Dining bar / General / General / Highball
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水野 玲児Reiji Mizuno
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With his experience, Mr. Mizuno has the skills to handle a wide range of cuisines.
He was born in 1981 in Tokyo. From the time he worked at the bar, he felt the need to put more effort into food as well. Therefore, he asked a head chef of Japanese food to teach him and stepped into the world of cooking. After that, he gained 4 years of practical experience at another restaurant and honed his unique skills. In 2022, with the reconstruction of the building, he opened an izakaya restaurant on the first floor. He made a new step forward as a chef.
水野 玲児Reiji Mizuno
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Sushi no Ma
鮨の間
- Okaido/Gintengai, Ehime
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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野間 美枝Mie Noma
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Ms. Noma has accumulated determination since she was a teenager and entered the world of chefs, pursuing the same dream as her husband.
She was born in Ehime. Upon marrying the owner-chef, with whom she had been dating since high school, she decided to become the proprietress. She had been a hairdresser but entered the world of chefs to share her husband's dream of being a chef. With the eye, spirit, and concern for customer service she has acquired in her more than 10 years as a hairdresser, she handles various tasks from the kitchen to serving customers. With the "eye, spirit, and concern" for customer service that she has acquired over 10 years as a hairdresser, she handles a wide range of tasks from the kitchen to serving customers. Her warm smile and friendly atmosphere make her a popular proprietress at Sushi no Ma, and many regular customers keep coming back to the restaurant.
野間 美枝Mie Noma
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Teppanyaki VUE MER
鉄板焼 ビュメール
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)
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五十嵐 彬Akira Igarashi
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Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.
Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.
五十嵐 彬Akira Igarashi
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Spainzaka Toriko
スペイン坂 鳥幸
- Roppongi, Tokyo
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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伊藤 亮Ryo Ito
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Having experienced various genres, Mr. Ito now feels the depth of counter customer service.
He was born in 1980 in Mie. When he was young, his family praised him for the dishes he occasionally made, so he became interested in cooking. After graduating from a culinary college in Tokyo, he experienced various genres of cuisine, such as Japanese, Western, Korean, and Kyoto cuisine, to hone his skills. At Spainzaka Toriko, he stands at the counter for the first time and cooks while serving customers, which he finds both challenging and rewarding.
伊藤 亮Ryo Ito
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DUMBO PIZZA FACTORY Sendai
DUMBO PIZZA FACTORY 仙台
- Sendai Station East Exit, Miyagi
- Italian,Italian/French / Italian / Pizza / Pasta
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Sushi no Daripin
寿司のだりぴん
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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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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Meigara Tonkatsu Fukuro
銘柄とんかつ梟
- Ikebukuro West Exit, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Curry / Beer
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青木 俊介Shunsuke Aoki
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Mr. Aoki spares no effort to show his strength in the place he desires.
After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility. And now, he shows his skills at the restaurant.
青木 俊介Shunsuke Aoki
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Unoshima Villa
うのしまヴィラ
- Mito/Hitachinaka, Ibaraki
- Japanese,Japanese / General
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原田 顕命Kenmei Harada
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Through cooking, Mr. Harada wants to deliver an appreciation for nature and the excitement of food.
He was born in 1995 in Ibaraki. One cook he saw on TV became the catalyst for a significant change in his life. He decided to pursue a career in Japanese cuisine out of a desire to enrich people's hearts and minds through Japanese food. After graduating from a vocational school, he honed his culinary sensibility at a ryotei restaurant in Kyoto. Then, he worked at a kappo restaurant in Tokyo, where he served as sous chef for six months at a branch in Shanghai. Currently, as the head chef of the inn run by his family, he provides personalized cuisine to ensure that each guest is truly satisfied.
原田 顕命Kenmei Harada
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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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Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch
菓匠 花桔梗 名古屋能楽堂 蓬左 hosa 店
- Marunouchi, Aichi
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Coffee / Japanese Tea
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伊藤 誠敏Masatoshi Ito
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Born into a family of Japanese confectioners for generations, following the path of Wagashi.
Mr. Ito was born in 1978 in Aichi. As his family owned a traditional Japanese confectionery shop, he grew up watching his grandfather and father, both confectioners and naturally aspired to follow in their footsteps. Trained at "Chou" in Nagoya and opened his own confectionery shop, Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. Located on the first floor of the Nagoya Noh Theater, where Noh and Kyogen plays are performed, the shop gained popularity as a place to enjoy traditional wagashi after experiencing Japanese culture.
伊藤 誠敏Masatoshi Ito
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