961 - 980 of 1815 chefs
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Ajiraku Yumeri
味楽 ゆめり
- Kanazawa Station, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
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前田 衛Mamoru Maeda
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With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.
He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.
前田 衛Mamoru Maeda
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Asahikawa Jingisukan Daikokuya Shinbashi Branch
旭川成吉思汗 大黒屋 新橋店
- Shimbashi/Shiodome, Tokyo
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)
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佐藤 博紀Hiroki Sato
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Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.
He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.
佐藤 博紀Hiroki Sato
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arkua
arkua
- Kokubuncho/Ichibancho, Miyagi
- French,Italian/French / French / Wine
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渡邊 政也Masaya Watanabe
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A chef who creates playful dishes while utilizing French techniques.
Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.
渡邊 政也Masaya 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.
Hello, my dears, This is Tamie from Japanese Fermented Degustation Bar ODORU. My wish is to be your friend, and this thought is based on my own experiences, such as traveling to many countries and living overseas. What always comes to my mind is that you can experience a place more deeply when you have friends there, even in the middle of your travels. Among those experiences, dining is something that fully stimulates all five senses, making your experience richer and deeper. For that reason, I've opened my place in Osaka, the city where I grew up and where I still fall in love with every day. I'd love for you to have a local experience, just as we Japanese enjoy at home-savoring the umami and dashi uniquely of Osaka, as well as fermented foods and seasonings that are distinctly Japanese. At my place, I focus on using domestic ingredients and elements of Buddhist cuisine, which promote both physical and mental health. You can even enjoy a mini-lesson on Japanese dining culture while you dine. I will be very happy if you come to love Japan even more through these experiences than you know now. Thank you. Sincerely, Tamie
若宮 たみ江Tamie Wakamiya
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Sushi Onikai
鮨 おにかい
- Nakameguro, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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坂本 和樹Kazuki Sakamoto
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Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.
Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone.
坂本 和樹Kazuki Sakamoto
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Otaru Masazushi Zenan
おたる政寿司 ぜん庵
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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西岡 秀美Hidemi Nishioka
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Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish
Born February 13th, 1961, Hidemi Nishioka is a native of Hamanaka-cho, Hokkaido. After graduating from vocational school, he joined his father, who was a fisherman, to go fishing out at sea for two years. When the fishing season came to an end and he went for a meal at a sushi restaurant, it struck him that if he cooked the fish he caught in a similar way, they would be delicious. He then aspired to be a sushi artist and began his training at Omi Sushi Sohonten in Kushiro. Afterwards, he refined his skills at sushi restaurants, hotels, and other establishments in Yoichi and Kushiro. In 1989, he joined Masazushi and worked at the main store, becoming manager of Otaru Masazushi Zenan in 2010.
西岡 秀美Hidemi Nishioka
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TeppanYaki KOBE Beef Steak EBISU84
TeppanYaki KOBE Beef Steak EBISU84
- Ebisu, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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曽我 竜也Tatsuya Soga
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Mr. Soga celebrates life as a chef every moment so as not to have any regrets.
Mr. Soga was born in 1976 in Kanagawa. Admiring the manager of the restaurant he worked at part-time as a high school student, he aimed to become a chef. After gaining experience, on January 8, 2021, he joined TeppanYaki KOBE Beef Steak EBISU84 as an assistant at the same time the restaurant opened. Currently, he is the backbone of the store and manages it.
曽我 竜也Tatsuya Soga
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il Cardinale
il Cardinale
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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菊地 将太Syota Kikuchi
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Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.
He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.
菊地 将太Syota Kikuchi
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wanogi
鮨和のぎ
- Hiroo, Tokyo
- Japanese,Japanese / General / Sushi / Kyoto Cuisine
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長田 了Ryo Osada
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Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.
He was born in 1973 in Tokyo. As a child, he was impressed by his mother's cooking and developed a genuine curiosity about "how to make such delicious food." He studied at Nakamuraro and Wakuden, both long-established restaurants in Kyoto, where he mastered the art of tradition and innovation. After returning to his hometown, he worked at a kappo restaurant in Kagurazaka, where he deepened his skills and learned management know-how for the restaurant business. Based on this experience, he is pursuing cuisine that delivers excitement to visitors at Sushi Wa Nogi.
長田 了Ryo Osada
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Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
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Asahikawa Jingisukan Daikokuya Kichijoji Branch
旭川成吉思汗 大黒屋 吉祥寺店
- Kichijoji, Tokyo
- Steak,Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Beer
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柴田 宏和Hirokazu Shibata
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Following his parents' footsteps, Mr. Shibata entered the rewarding world of the food and beverage industry.
He was born in 2001 in Hokkaido. Developed an interest in the culinary world after seeing his parents working in a restaurant. Since then, he nurtured a deep admiration for the world of cooking and decided to follow the same path. Graduated from Hakodate Culinary School and began as part-time staff when the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch opened. He became interested in the charm of Jingisukan, customer service, and how to approach meat, leading him to join the company as a full-time employee.
柴田 宏和Hirokazu Shibata
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Ginza Shinohara
銀座しのはら
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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篠原 武将Takemasa Shinohara
The Chef's Recommendations -
A natural talent for cooking blossomed after becoming a chef by chance
Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.
篠原 武将Takemasa Shinohara
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Virtue
Virtue
- Azabu-Juban, Tokyo
- Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)
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山下 浩幸Hiroyuki Yamashita
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A chef with experience working at multiple Michelin-starred restaurants.
Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.
山下 浩幸Hiroyuki Yamashita
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Sushi Gyoten
鮨行天
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / Sushi
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行天 健二Kenji Gyoten
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Born in a family running a sushi restaurant, he finally decided to make a living from sushi.
He was born in 1982 in Yamaguchi. Sushi was a part of his life since he was small, as his grandfather was a sushi chef. But he was not sure if a sushi chef was the right occupation for him, so at the age of 18 he had a trip to New Zealand to find himself. After making the final decision to make a living from sushi, at the age of 21 he started training at a renowned restaurant in Tokyo. In 2009, he opened a restaurant in his hometown, Shimonoseki in Yamaguchi. In 2012, the restaurant was relocated to Fukuoka. In 2014, the restaurant won 3 stars which was given to only 2 restaurants including his one.
行天 健二Kenji Gyoten
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Ramen Daisenso TOKYO
ラーメン大戦争TOKYO
- Suidobashi, Tokyo
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Beer / Shoyu Ramen (soy sauce ramen)
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一木 尚晴Naoharu Ichiki
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Mr. Ichiki wants to bring smiles and energy to more people through food.
He was born in 1996 in Gunma. After working part-time as a student at a franchise chain curry restaurant, he joined SKYSCRAPER Inc. as a full-time employee because he wanted to bring smiles and energy to more people through food. Trained in the basics of restaurant operations and cooking, he then gained experience as a restaurant manager and area manager in Gunma Prefecture. He learned the basics of ramen at the new business model Ramen Daisenso, after which he was appointed brand manager and manager of Ramen Daisenso TOKYO Suidobashi Branch.
一木 尚晴Naoharu Ichiki
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Sushidokoro Kihara
鮨処 木はら
- Hakodate, Hokkaido
- Sushi,Japanese / Sushi
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木原 茂信Shigenobu Kihara
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40 years of devoted sushi career creates Hakodate special sushi.
He was born in Hokkaido in 1960, and became an apprentice at a sushi restaurant when he was 15 years old. He learned the basic of Edomae sushi from the senior staff. Relatively young at the age of 34, he started his own restaurant [Sushidokoro Kihara] in Hakodate. 4 years later, fell in love with the location overlooking the Tsugaru Strait, he moved to the current location. Keeping Hakodate special sushi as his creed, he serves sushi using the best local fish.
木原 茂信Shigenobu Kihara
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Nagoya Kanko Hotel Oden Hyoshigi
名古屋観光ホテル おでん 拍子木
- Fushimi, Aichi
- Oden,Japanese / Nabe (hot pot) / Oden / Sake
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青山 光Hikaru Aoyama
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Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.
He was born in 1986 in Aichi. His father was a chef, naturally leading him to the culinary world. After training, he entered the Nagoya Kanko Hotel and was appointed as head chef upon the opening of "Hyoshigi" in August 2023. With a career of over 20 years, he is a master of Japanese cuisine and continues to hone his in-depth knowledge and skills in numerous cuisines.
青山 光Hikaru Aoyama
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Restaurant La Veranda APA Hotel & Resort Yokohama Bay Tower
ラ･ベランダ アパホテル横浜ベイタワー
- Kannai/Bashamichi, Kanagawa
- Buffet,Buffet / General / General / Others
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太田 欽午Kingo Ota
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Continually refined techniques and experience realize high-quality cuisine and hospitality.
Mr. Ota was born in 1969 in Tokyo. After working part-time as a student, he pursued a career in the culinary field. He has served in restaurants and banquets at major hotels, as well as as executive chef at an Italian restaurant and as a chef at a cruise restaurant. In 2016, he joined APA Hotel. In 2017, as head chef of APA Hotel Osaka Higobashi Ekimae, he improved the quality of food and efficient cooking operation. In 2023, he was appointed head chef of APA Hotel & Resort Yokohama Bay Tower. He provides high-quality dishes and hospitality to guests from Japan and abroad.
太田 欽午Kingo Ota
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Taishabu to Nihonshu Satsuki
鯛しゃぶと日本酒 皐月
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake
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木下 智揮Tomoki Kinoshita
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Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.
He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at Satsuki. In a calm atmosphere, he treats visitors with exquisite sea bream sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.
木下 智揮Tomoki Kinoshita
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Yakitori Imai
焼鳥 今井
- Harajuku/Meiji-Jingumae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
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今井 充史Takashi Imai
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A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.
Chef Imai was born in 1973 in Saitama Prefecture. In his 20's, he worked various odd jobs while he pursued a career as a rock musician. He started working at a high end Japanese restaurant at age 27 with the hope of being a cook, but was dissatisfied with the restaurant he chose for its high salary. Eventually, at age 29, with the thought of joining a restaurant he would personally like to eat at, he started working at the famous Birdland in Ginza. There, he was fascinated by the complexity of yakitori and immersed himself in that world. Following a stint at the Birdland in Kita-Senju, he opened Yakitori Imai in 2006.
今井 充史Takashi Imai
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