901 - 920 of 1803 chefs
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Nishiazabu Yakiniku X ~TEN~
西麻布 焼肉X ~TEN~
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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川崎 亮Ryo Kawasaki
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Mr. Kawasaki is a chef who presents the charm of Yakiniku, which continues to evolve.
He was born in 1976 in Hokkaido. Specializing in meat dishes, he has extensively researched meat connoisseurship and cooking methods. His career as a chef began at Brasserie Tablose in Daikanyama, Tokyo. After that, he became the chef of the French restaurant Stellato in Shirokane. He then moved to the French restaurant Stellato in Shirokane, Tokyo. Then, he served as sous chef at Ogasawara Hakushakutei and as chef at both AW Kitchen and BLT STEAK TOKYO. In 2019, he was appointed as chef of Nishiazabu Yakiniku TEN, which further explores the appeal of yakiniku.
川崎 亮Ryo Kawasaki
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Toriya Otori
鶏屋 鳳
- Otaru/Yoichi/Shakotan, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
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八木 裕史Hirofumi Yagi
The Chef's Recommendations -
A chef with passion entered the cooking field to realize his dream since he was young.
He was born in June 1973 in Hokkaido. He wanted to be a chef since he was young, as he liked to please people with his food. To realize this dream, he entered the restaurant industry. While operating a bar and serving alcohol and delicious food there, he started thinking about opening a restaurant specializing in chicken, and the thought got stronger. In 2008, being fully prepared, he opened [Toriya Otori]. This restaurant has become popular serving delicious chicken dishes elaborated in their own ways, and many guests return as repeaters. He is always searching for dishes that the guests will become addicted to.
八木 裕史Hirofumi Yagi
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Roast Beef no Mise Watanabe
ローストビーフの店Watanabe
- Kamigamo/Kitayama, Kyoto
- French,Italian/French / French / Steak / Wine
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渡辺 勇樹 Yuuki Watanabe
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With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.
He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."
渡辺 勇樹 Yuuki Watanabe
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Japanese Fermented Degustation Bar ODORU
Japanese Fermented Degustation Bar ODORU
- Honmachi/Sakaisujihonmachi, Osaka
- Vegan/Vegetarian/Macrobiotic,Other / Shojin Ryori (Buddhist cuisine) / Shojin Ryori (Buddhist cuisine) / General
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若宮 たみ江Tamie Wakamiya
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Ms. Wakamiya offers guests food that is kind to the body and soul.
Ms. Wakamiya offers guests food that is kind to the body and soul. While feeling that "food" is important for connecting the body and mind, she came across fermented foods. After spending time with local friends overseas, she was moved by the experience of living a lifestyle unique to that place, so she opened "Japanese Fermented Degustation Bar ODORU" to let people experience the Japanese lifestyle through "food." Certified as a fermented food chef, she serves vegetarian-based dishes with gentle flavors that are healthy for the body and mind.
若宮 たみ江Tamie Wakamiya
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Japanese Omakase Restaurant YOSAKURA
日本料理 世桜
- Minamisemba, Osaka
- Japanese,Japanese / General / Japanese Beef Steak / Sushi
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安部 七波Nanami Abe
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Ms. Abe leaves her living proof by doing valuable work for the world and others.
She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.
安部 七波Nanami Abe
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Ristorante CROSS 47
Ristorante CROSS 47
- Asato/ Sakaemachi Market, Okinawa
- Italian,Italian/French / Italian / Wine / Western Teppanyaki (iron griddle grilling)
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高良 盛将Seisho Takara
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Inspired by family joy, a passion for cooking blossomed.
Mr. Seisho Takara was born in 1988 in Okinawa. The joy he felt when his family was happy as he helped them cook led him to become a chef. Influenced by a TV drama about a chef's growth, he honed his skills in Italian cuisine. After training at an Italian restaurant in Okinawa Prefecture, he was selected as a manager at a restaurant specializing in pasta. He further gained various experiences, such as becoming a sous chef at another restaurant. In January 2019, he was appointed assistant manager and is now head chef.
高良 盛将Seisho Takara
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Kyoto Fusion Restaurant Les Confluents
京フュージョン レ コンフリュアン
- Shijo Karasuma/Karasuma Oike, Kyoto
- Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)
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田村 和儀Tamura Kazuyoshi
The Chef's Recommendations -
Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.
He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.
田村 和儀Tamura Kazuyoshi
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HIDATAKAYAMA MEAT
飛騨高山ミート
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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村田 愛乃Yoshino Murata
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Through her dishes, Ms. Murata aims to deliver smiles to her guests.
She was born in 1999 in Gifu. Started her career as a chef at an Italian restaurant in the prefecture. After working at a Japanese restaurant and a café, she is currently working as a kitchen staff at HIDATAKAYAMA MEAT. She aims every day to provide a menu that satisfies both the heart and the stomach so that she can bring a smile to her customers through cuisine.
村田 愛乃Yoshino Murata
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Mahoroba Irori Shinsaibashi
まほろば囲炉裏 心斎橋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)
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大嶋 毅志Tsuyoshi Oshima
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A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.
Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.
大嶋 毅志Tsuyoshi Oshima
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ESPICE
ESPICE
- Sannomiya, Hyogo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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江見 常幸Tsuneyuki Emi
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A chef who preserves long-standing traditions while offering the joy of new culinary experiences.
Mr. Tsuneyuki Emi was born in 1981 in Kobe, Hyogo. After training at a famous restaurant in Kobe, he moved to France. He studied at Michelin 3-star Auberge du Vieux Puits in the Languedoc region of southern France and Michelin 3-star Arpège in Paris. Upon returning to Japan, he served at a gastro bar, KNOT, which was awarded the Michelin Bib Gourmand three years in a row, and became chef at ESPICE in 2016. With a deep love and respect for his hometown of Kobe, he continues to lead Kobe's French culinary scene.
江見 常幸Tsuneyuki Emi
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SUSHI SHIOGAMAKOU GINZA KIWAMI
鮨 塩釜港 銀座 極
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood
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鈴木 嘉祐Yoshihiro Suzuki
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Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.
He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.
鈴木 嘉祐Yoshihiro Suzuki
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Tanka Main Branch
たんか 本店
- Hirao/Kiyokawa, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Gyutan (beef tongue) / Yakiniku (grilled meat)
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津田 武史Takeshi Tsuda
The Chef's Recommendations -
Following in his parents' footsteps, he always creates cuisine that brings a smile to his customers' faces
Born in 1973 in Fukuoka Prefecture. His family owned and operated a restaurant that sparked his interest in natural ingredients and the culinary arts. In gratitude to his parents, and in admiration of their lifelong work, he aspired to become a chef himself. He trained at numerous restaurants in his hometown of Fukuoka. In 2010, he joined the Tanka Main Branch, where he works day in and day out to bring smiles to his customers' faces. He currently mans the kitchen, and is constantly in search of new flavors.
津田 武史Takeshi Tsuda
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Sushi Gotoku
鮨 五徳
- Dogenzaka/Shinsen, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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上野 純平Junpei Ueno
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Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.
Mr. Ueno was born in 1976 in Niigata. After 13 years of apprenticeship at a sushi restaurant in Setagaya, he opened his sushi restaurant, Sushi Gotoku, in Shibuya Kamiyama-cho. On its 10th anniversary, it relocated to its current location in the same Kamiyama-cho. He wanted to offer not only sushi but also a course menu with various dishes to enjoy, so he experienced various cuisines at other sushi restaurants, Japanese cuisine, and French cuisine for three months before opening the restaurant. Since the restaurant opened in 2007, he has attracted many customers by serving sushi and dishes such as terrine and mousse, a fusion of Japanese and French cuisine, matched with both sake and wine in the course.
上野 純平Junpei Ueno
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Niku Ebisu 89BAL
肉えびす 89BAL
- Ebisu, Tokyo
- Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)
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山瀬 健策Kensaku Yamase
The Chef's Recommendations -
A "Meat Master" uses various approaches to convey the deliciousness of meat.
Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.
山瀬 健策Kensaku Yamase
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Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小山 展男Nobuo Oyama
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Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
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Gendai Saryo Ginza Fugetsudo
現代茶寮 銀座風月堂
- Ginza, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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槙 紫音Sion Maki
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A French chef who cooks earnestly, preserving the old while continuing to evolve.
Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.
槙 紫音Sion Maki
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Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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磯野 直大Naohiro Isono
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He chose to enter the cooking field to spend his whole life doing what he likes.
He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.
磯野 直大Naohiro Isono
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Sushiya Nobu
すしや宣
- Hiroo, Tokyo
- Sushi,Japanese / Sushi / Soba (noodles) / Sake
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皆川 宣央Nobuo Minagawa
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Experience and passion poured into each dish, an endless pursuit of Japanese beauty.
Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.
皆川 宣央Nobuo Minagawa
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Oryori Sogo
御料理そごう
- Kawaramachi Station, Kagawa
- Kaiseki (course menu),Japanese / Unagi (eel) / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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十川 和彦Kazuhiko Sogo
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Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.
He was born in 1980 in Kagawa and began his culinary career at 17, working part-time at an Izakaya (Japanese-style pub). After that, he continued to gain experience at Japanese restaurants in the prefecture. He has been refining his Japanese cuisine skills not only through the techniques he learned in his training but also through his efforts. In 2018, he opened his own restaurant, Oryori Sogo, which he had longed for. He expresses the local flavors of his hometown with his knowledge and talent in each dish. His cuisine, which draws out the best of the ingredients and combines amazing taste and beauty, has gained the support of many people.
十川 和彦Kazuhiko Sogo
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Uni Murakami Hakodate ekimae restaurant
うに むらかみ 函館駅前店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐々木 健一Kenichi Sasaki
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Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.
He was born in 1980 in Hakodate, Hokkaido. Mr. Sasaki's family enjoyed fishing since he was little. He decided to become a chef as he wanted to cook the fish he caught himself. After working at a fresh seafood restaurant and a ryokan hotel in Hakodate, he demonstrated his skills working as the head chef of a hotel in Hakodate. He became the head chef of [Uni Murakami Hakodate ekimae restaurant] which opened in 2019. He strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind, valuing the encounter with every guest.
佐々木 健一Kenichi Sasaki
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