1281 - 1300 of 1804 chefs
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Fujiwara
ふじ原
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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藤原 光章Mitsuaki Fujiwara
The Chef's Recommendations -
Became interested in the world of cooking through a desire to delight others.
Born in December 1969 in Aichi prefecture, Mr. Fujiwara loved making others happy, and so decided to become a chef to bring joy to people with cooking. After graduating, he trained for 16 years at the Japanese restaurant Sakuichi in Osaka. In 2004, he opened his own store, Fujiwara, and became the owner and chef. In 2016, the restaurant moved to a new location and went through a renewal. He still continues to work diligently so as not to bring shame to Sakuichi, which was where he learned everything and which still is at the core of his cooking.
藤原 光章Mitsuaki Fujiwara
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Ichifuku Makurazaki no Ajidokoro
一福 枕崎の味処
- Ibusuki/Makurazaki, Kagoshima
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General
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井上 常大Jodai Inoue
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He is the second generation preserving 60 years of traditional flavors
[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.
井上 常大Jodai Inoue
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Imomatsu Kita-bekkan
いも松北別館
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns
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國頭 敏Satoshi Kunito
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A chef who provides "Dishes that make people happy" every day.
Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."
國頭 敏Satoshi Kunito
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Planetarium BAR
プラネタリウムBAR
- Shirokane/Shirokanedai, Tokyo
- Dining Bar,Dining bar
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白石 洋介Yosuke Shiraishi
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Japanese sake and the stars. A bartender who enjoys and creates what he likes.
Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.
白石 洋介Yosuke Shiraishi
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Bisai Dining Yuda
美彩ダイニング 湯田
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / General
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吉成 佑太YOSHINARI YUTA
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A chef who devotes his days to making people happy through cooking.
He was born in Miyagi Prefecture in 1987, Chef Yoshinari loved to stand in the kitchen with his mother when he was young. He set his sights on becoming a chef from his ambition to learn a variety of cooking and a desire to make people happy through cooking. After attending the Ecole d'Art Culinaire de Miyagi and obtaining his culinary license, he trained in French cuisine at a Sendai hotel. As a chef at Bisai Dining Yuda, he is attentive to beautiful presentation, and he displays his skills in a variety of dishes including pasta, which is popular with the ladies.
吉成 佑太YOSHINARI YUTA
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Steak and Hamburg Steak Outburst & Ponta
ステーキとハンバーグの店 Outburst & Ponta
- Nasu, Tochigi
- General,Western / Hamburger Steak / Steak / Wine
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石水 久美子Kumiko Ishimizu
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Taste exquisite dishes featuring the unique natural bounties of Nasu
Born January 1979 in Tokyo. Awakened to the fun of cooking through a part-time job at a restaurant when he was a student, and dropped out of college to pursue professional cooking. Initially polished skills at Obanzai(Kyoto style side dish) Restaurant in Tokyo, and after moving here to Nasu, has engaged in creative Japanese and Western dishes. Continues to provide the unique flavors of Nasu, which is blessed with many food sources, every day.
石水 久美子Kumiko Ishimizu
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LOBOS Ginza
LOBOS 銀座店
- Ginza, Tokyo
- Spanish/Mediterranean,Global/International / General / Spanish / Italian
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野口 元気NOGUCHI GENKI
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We only want to make you happy. Seeing our customers smile is the greatest honor.
He was born in 1986 in Tokyo. He wanted to become a chef for as long as he can remember. Since he was 10 years old, he has cooked for family and friends, hoping only for smiles from those that try his food. He started working in an Italian restaurant at the age of 20, but wanting to learn the basics of cooking and holding a versatile outlook on the industry, he changed to a blowfish restaurant. He joined Lobos in 2010 and started working at their Ginza location. Holding to his motto of cooking to make people smile, he diligently studies day and night.
野口 元気NOGUCHI GENKI
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TOYOUKE Organics Restaurant
豊受オーガニクスレストラン
- Futako-Tamagawa/Yoga, Tokyo
- Japanese,Japanese / General
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本多 勝彦Katsuhiko Honda
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The maestro of Japanese cuisine sincerely faces organic vegetables.
He was born in 1966 in Niigata prefecture. After graduating from high school, he accumulated training at a kappo (traditional Japanese) restaurant, then moved to Tokyo where he actively worked in the field of Japanese cuisine including a kaiseki (traditional Japanese) restaurant, then became the master chef at the current restaurant when it opened in 2014. His daily routine is to wash muddy vegetables from the field with his own hands. He carefully prepares ingredients, as he places importance on checking their conditions. His way of cooking to bring out the original taste of safe organic ingredients to their maximum and his dishes with a simple yet deep taste are highly received.
本多 勝彦Katsuhiko Honda
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Umakabo
うまか房
- Osaki/Tome/Kurihara, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak
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井口 寛Hiroshi Iguchi
The Chef's Recommendations -
Mr. Iguchi just seeks for the happiness of the guests in front of him.
He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him.
井口 寛Hiroshi Iguchi
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Hidagyu Ittoya Bakuro Ichidai Nagoya
飛騨牛一頭家 馬喰一代 名古屋
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)
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平手 徳積Tokutsumi Hirate
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Impressed with his boss's passion, he changed his specialty to Japanese BBQ.
He was born on September 26, 1973 in Aichi prefecture. Though he was an Italian chef, he decided to change his field into Japanese BBQ after being fascinated with the charms of Hida Beef and its producers, and the passion of Mr. Fukao, the president of the restaurant. His new goal is to be like Mr. Hirao who keeps studying with a sincere attitude for further improvement. In 2008, he started working at [Hidagyu Ittoya Bakuro Ichidai Nagoya], and is currently working as the master chef there while working actively to create new menus to innovate the restaurant.
平手 徳積Tokutsumi Hirate
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Shiogama Shirahata
塩竈 しらはた
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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鈴木 直哉Naoya Suzuki
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He liked fish cuisine very much.
He was born in 1984 in Miyagi prefecture. He decided to be a chef as he liked fish cuisine very much. Though he worked in a different field once, he decided to start training as a Japanese chef when he got married, in order to succeed the restaurant run by his family. He has learned everything about cooking at [Shiogama Shirahata]. Currently, he selects ingredients and develops the menu as well, to serve fresh and tasty fish dishes without compromise to his guests.
鈴木 直哉Naoya Suzuki
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Tapioca Belize
タピオカベリーズ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Crepe / Ice Cream / Others
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藤野 さくらSakura Fujino
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Wishing to offer [a happy moment] to the guests!
She was born in 1995 in Kyoto. She has worked at a ramen (Chinese noodle) shop, café, and in the entertainment field since she was 16 years old and learned fundamental cooking skills and serving guests. At the age of 18, she encountered [Tapioca Belize] and was fascinated with its beautiful decoration, serving sweets to the guests, and engaging with shop staff and guests. Currently, she is working as the manager and a chef with a passion, enjoying offering [a happy moment] to the guests.
藤野 さくらSakura Fujino
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La Lucciola
ラルッチョラ
- Fukushima/Noda, Osaka
- Italian,Italian/French / Italian / Wine
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鈴木 浩治Koji Suzuki
The Chef's Recommendations -
A chef who never wants to stop delighting guests with delicious food.
He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.
鈴木 浩治Koji Suzuki
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Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
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大須賀 誠Makoto Osuga
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He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).
He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.
大須賀 誠Makoto Osuga
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Sosaku Kushiage Tsuda
創作串揚げ つだ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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津田 猛TSUDATAKESHI
The Chef's Recommendations -
Bringing a new style of making kushiage
After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.
津田 猛TSUDATAKESHI
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Miyagi-no-Sakedokoro Torikichi
宮城の酒処 鶏きち
- Kokubuncho/Ichibancho, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sake
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阿部 健Takeshi Abe
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We serve specialties of Miyagi such as Charcoal-Grilled and Fresh Seasonal dishes with hospitality.
He was born in 1985 in Miyagi prefecture. He worked at a restaurant in front of Sendai Station for 6 years, where he improved his hospitality skills in a fierce battle zone. Currently he works at Miyagi-no-Sakedokoro Torikichi to please the guests with specialties of Miyagi such as Charcoall-Grilled and Fresh Seasonal dishes, with the guests being delighted with the hospitality unique to Miyagi.
阿部 健Takeshi Abe
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Ryoutei Kakuemon
料亭 覚右衛門
- Tonami/Gokayama, Toyama
- Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / Local Sake
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高畠 文夫Fumio Takabatake
The Chef's Recommendations -
A chef with a fighting spirit who respects tradition, and values reform.
Born into the third generation, he learned the ABC's and details of cooking from a young age. At the same time, he learned the happiness of making people smile with his food, and idolized the cooking of the world. In 1987 he graduated from a cooking specialty high school, and started at the main location of "Gomangoku" that same year. In 1994, he opened "Ryoutei Kakuemon." He works to send the memories of his predecessors forward to the coming days.
高畠 文夫Fumio Takabatake
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Very Very Strawberry
ベリーベリーストロベリー
- Otaru/Yoichi/Shakotan, Hokkaido
- Italian,Italian/French / Neapolitan Pizza / Seafood / Cake
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伊藤 孝Takashi Ito
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Mr. Ito felt the limitless charm of authentic and delicious cuisine.
Mr. Ito is a native of Otaru. After graduating high school, he came to Tokyo with the aim of becoming an actor. However, he was deeply moved by experiencing authentic deliciousness at a French restaurant he worked part-time. Later, he has moved again by experiencing even more delicious authentic Italian cuisine, and he resolved to live his life walking the path of cuisine. He founded an Italian restaurant in Tokyo with a friend and built up his track record and experience, including making that restaurant prosperous. When he returned to visit Otaru, he fell in love with the buildings there and resolved to open his own restaurant in the city. He continues to provide authentic Italian cuisine to customers to this very day.
伊藤 孝Takashi Ito
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Kako Usui
嘉肴 うす井
- Sannomiya, Hyogo
- Japanese,Japanese / General / Sushi
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臼井 信一Shinichi Usui
The Chef's Recommendations -
A veteran chef of 30 years
Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.
臼井 信一Shinichi Usui
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Men Urayama Sakae Main Branch
麺うら山 栄本店
- Fushimi, Aichi
- Ramen,Ramen (noodles)
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青山 耕士Koji Aoyama
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The leader of Men Urayama, serving delicate flavors piping hot.
After obtaining a chef's license, Mr. Aoyama started working as a manager at Men Urayama. He offers beautiful and delicious ramen every day, using the broth created by the chefs at Sushi Urayama, carefully boiling the noodles, and delicately arranging the toppings. He is passionate about one of Men Urayama's specialties: providing "a bowl of soup that can be eaten hot to the last" with great care and attention to detail.
青山 耕士Koji Aoyama
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