881 - 900 of 1732 chefs
-
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)
-
![]()
大嶋 毅志Tsuyoshi Oshima
-
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
-
-
Sushi Kazumasa
鮨一正
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
渡邉 敏章Toshiaki Watanabe
-
Mr. Watanabe steps forward with his skills and ambition.
He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.
渡邉 敏章Toshiaki Watanabe
-
-
Izakaya Tanuki
居酒屋たぬき
- Nishi-Azabu, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)
-
![]()
酒井 健Ken Sakai
-
The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.
After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.
酒井 健Ken Sakai
-
-
Gendai Saryo Ginza Fugetsudo
現代茶寮 銀座風月堂
- Ginza, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
-
![]()
槙 紫音Sion Maki
-
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
-
-
Wolfgang's Steakhouse Teppan
Wolfgang's Steakhouse Teppan
- Ginza, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
-
![]()
ウルフギャング・ズウィナーZwiener Wolfgang
-
Founded an "extraordinary steakhouse" that delights gourmets.
Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.
ウルフギャング・ズウィナーZwiener Wolfgang
-
-
illimité
illimité
- Nishinakasu/Haruyoshi, Fukuoka
- Innovative/Fusion,Sosaku (creative) / French / Western Sosaku (creative cuisine) / Wine
-
![]()
中川 巧Takumi Nakagawa
-
Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.
He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.
中川 巧Takumi Nakagawa
-
-
Jukusei Sushi Rita
熟成鮨利他
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
-
![]()
小森 将也Masaya Komori
-
Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.
He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.
小森 将也Masaya Komori
-
-
Gion Vitra
祇園びとら､
- Gion, Kyoto
- French,Italian/French / French / Kyoto Cuisine / Wine
-
![]()
滝川 朱里Akari Takigawa
-
Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.
She was born in Chiba. After graduating high school, she entered the culinary world by her parent's recommendation. Began her training at the Western-style restaurant Co Vian in Chiba, where she gradually learned the fun of cooking. Then, she moved to Auberge Fontaine Bleau Atami, where she was fascinated by the deep flavors of gorgeous French cuisine and earnestly began to hone her skills. In 2019, she joined Gion Vitra in Kyoto by chance. She always strives to provide a special time with delicious food and a relaxing space.
滝川 朱里Akari Takigawa
-
-
atelier Morimoto XEX Teppan
atelier 森本 XEX 鉄板
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak
-
![]()
森本正治Masaharu Morimoto
-
Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.
He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.
森本正治Masaharu Morimoto
-
-
Mori no Kenja
森の賢者
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
-
![]()
鈴木 淳Jun Suzuki
-
He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.
He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.
鈴木 淳Jun Suzuki
-
-
Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
-
![]()
松本 大典Daisuke Matsumoto
-
World renowned chef of traditional Tokyo-style Sushi in Kyoto.
He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.
松本 大典Daisuke Matsumoto
-
-
ACiD brianza
ACiD brianza
- Azabu-Juban, Tokyo
- French,Italian/French / French
-
![]()
児玉 智也Tomoya Kodama
-
Mr. Kodama is a young genius who captivates foodies with boundless creativity and versatility.
He was born on the 30th of June 1990 in Otaru, Hokkaido. Ever since he was a child, he loved to help his mother cook. After graduating from high school, he went to a culinary school and entered Jardin Potager Teranishi in Sapporo at 20. After two years of apprenticeship, he worked at Restaurant Miyabi before heading to France at 26. There, he honed his skills at Sa.Qua.Na in Honfleur and Kadeau in Denmark. Upon returning to Japan, he organized several pop-up dining events before meeting Chef Yoshiyuki Okuno and taking on the role at Acid brianza.
児玉 智也Tomoya Kodama
-
-
Oku-Akasaka Sushi Tanji
奥赤坂 鮨 淡師
- Akasaka, Tokyo
- Sushi,Japanese / General / Sushi / Japanese Tea
-
![]()
?田 達央Tatsuo Takada
-
Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.
He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of. In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."
?田 達央Tatsuo Takada
-
-
Sabatini di Firenze Daimaru Tokyo Branch
サバティーニ・ディ・フィレンツェ 大丸東京店
- Marunouchi, Tokyo
- Italian,Italian/French / Italian / Pasta / Steak
-
![]()
古田 稔Minoru Furuta
-
Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.
Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.
古田 稔Minoru Furuta
-
-
Sabatini di Firenze Tokyo Branch
サバティーニ ディ フィレンツェ 東京店
- Hibiya/Yurakucho, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
-
![]()
BALDI VIRGIGLIOBaldi Virgiglio
-
Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.
Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.
BALDI VIRGIGLIOBaldi Virgiglio
-
-
Ajikitcho Bunbuan
味吉兆 ぶんぶ庵
- Honmachi/Sakaisujihonmachi, Osaka
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
三船 桂佑Keisuke Mifune
The Chef's Recommendations -
A chef who has loved cooking since childhood
Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.
三船 桂佑Keisuke Mifune
-
-
Ginza Sushi Inada
銀座 鮨 いな田
- Tsukiji, Tokyo
- Sushi,Japanese / Sushi / General
-
![]()
渡辺 尊成Takanari Watanabe
-
A sushi chef who never skips a detail for people to smile over the counter.
Mr. Watanabe was born in 1974 in Tochigi. Having a dream of working in the culinary world but without a clear answer, he studied at restaurants of various genres. It was during this time that he came across "sushi chef." He enjoys interacting directly with guests over the counter and seeing their smiling faces right before him. It's just ordinary for him to make each piece of sushi with care. Also, he always puts the guests first and pays attention to details, such as serving dishes with careful pacing.
渡辺 尊成Takanari Watanabe
-
-
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
-
![]()
小山 展男Nobuo Oyama
-
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
-
-
Ryuduki TEPPAN
Ryuduki TEPPAN
- Kinshicho/Sumiyoshi, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
?田 航一Koichi Takada
The Chef's Recommendations -
Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.
Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.
?田 航一Koichi Takada
-
-
TeppanYaki KOBE Beef Steak EBISU84
TeppanYaki KOBE Beef Steak EBISU84
- Ebisu, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
-
![]()
曽我 竜也Tatsuya Soga
-
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
-
