301 - 320 of 1837 chefs
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Hakata Unagiya Fujiuna Tenjin Main Branch
博多うなぎ屋 藤う那 天神本店
- Daimyo, Fukuoka
- Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake
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竹井 宏Hiroshi Takei
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Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.
He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.
竹井 宏Hiroshi Takei
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Hidagyu Sukiyaki Nakabashi Wakachiya
飛騨牛すきやき 中橋 わかちや
- Hida/Takayama, Gifu
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
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山田 裕紀Yuuki Yamada
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After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.
He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.
山田 裕紀Yuuki Yamada
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Teppanyaki Steak SUN SHO
鉄板焼 ステーキ SUN SHO
- Akasaka, Tokyo
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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田中 裕子Hiroko Tanaka
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Ms. Tanaka's enjoyment of cooking and tasting food is the starting point of her career as a chef.
She was born in Osaka. Her love for cooking has already developed since she was in elementary school, and she served the same menu to her family whenever she had cooking classes in home economics. She also loved to eat. After graduation, she entered the restaurant industry and has been constantly involved with restaurants ever since. Having attended culinary school, she has worked as the proprietress of a sushi restaurant and a restaurant. She also worked at a teppanyaki restaurant in Roppongi and aspired to open her own restaurant someday. Then, she opened Teppanyaki Steak SUN SHO in 2015 as the owner-chef.
田中 裕子Hiroko Tanaka
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Miracle Yukiya
味楽屡 ゆきや
- Niseko/Kutchan/Rusutsu, Hokkaido
- Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry
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齋藤 行哉Yukiya Saito
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Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.
Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."
齋藤 行哉Yukiya Saito
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Wagyu Yakiniku Horumon Aigo
和牛焼肉ホルモン アイゴ
- Miyako Island/Ishigaki Island, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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小底 博輝Hiroki Kosoko
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Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.
Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.
小底 博輝Hiroki Kosoko
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Super Dining Verdure
スーパーダイニング ヴェルデュール
- Kinshicho/Sumiyoshi, Tokyo
- Buffet,Buffet
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前田 勝士郎Katsujiro Maeda
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A specialist in Western cuisine who has been a great support to Tobu Hotels' restaurants.
Mr. Maeda was born in 1970 in Shizuoka Prefecture. Influenced by his chef father, he entered the hotel industry as a chef in 1988. After becoming a Tobu Hotel employee in 1998, he acted as the head chef at Tobu Hotels in Shibuya, Asakusa, and Kinshicho. His skills are the pride of Tobu Hotels, and he has supported the hotels' restaurants for many years while striving to serve food that puts the guests first. He works hard to implement new approaches while building restaurants that allow guests to feel comfortable as they enjoy their meals.
前田 勝士郎Katsujiro Maeda
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Location Dining Nagi
ロケーションダイニング 凪
- Onna-son, Okinawa
- Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion
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岩下 拓人Takuto Iwashita
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With his highly creative cuisine, this chef is on a mission to invent dishes that never get old
Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.
岩下 拓人Takuto Iwashita
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Jinroku
甚六
- Shirokane/Shirokanedai, Tokyo
- Teppanyaki,Yakiniku/Steak / Takoyaki (octopus balls) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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應田 壽一Hisakazu Ota
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Mr. Ota has been pursuing the possibilities of Teppan cuisine for over 35 years, with the Kansai as the backbone.
He was born in 1962 in Osaka. Growing up in Tsuruhashi, Osaka, known as the town of okonomiyaki and yakiniku, he became familiar with the taste from an early age. After moving to Tokyo, he was engaged in a different industry before switching careers and opening Jinroku in Shirokane in 1989. Later, he opened JINROKU Pacific in Hawaii and JINROKU Anti in Haneda Airport as directly managed branches. In addition, he is also involved in producing hotels and highway service areas. In 2021, the main restaurant reopened following the renovation of the building. Yakiniku Imajin also opened adjacent to it.
應田 壽一Hisakazu Ota
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Mizutaki Zenzai
水炊き 善哉
- Hirao/Kiyokawa, Fukuoka
- Mizutaki (chicken hot pot),Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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山下 展史Hiroshi Yamashita
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Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.
He was born in 1984 in Miyazaki. He decided to become a chef because he was happy to see people smiling and saying that his food was delicious. Since then, he has gained experience at various restaurants and met many people. In 2023, his skills were recognized, and he joined his current company, where he has worked as a chef at Mizutaki Zenzai ever since.
山下 展史Hiroshi Yamashita
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Sandaya Honten -Yasuragi no Sato-
三田屋本店−やすらぎの郷−
- Sanda, Hyogo
- Steak,Yakiniku/Steak / Steak
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大野 順司Junji Ono
The Chef's Recommendations -
Seeing the delight on his customers' faces is what really drove him to become a professional
Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.
大野 順司Junji Ono
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KARAOKE HUNDRED Ikebukuro Nisiguchi Branch
KARAOKE HUNDRED 池袋西口店
- Ikebukuro West Exit, Tokyo
- Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer
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泉岡裕吏Yuuri Izuoka
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Mr. Izuoka came to the store once and felt it was life-changing.
He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.
泉岡裕吏Yuuri Izuoka
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Teppanyaki Roppongi P.T.T.
鉄板焼 六本木P.T.T.
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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御山 恭三郎 Kyosaburo Onyama
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Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.
He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.
御山 恭三郎 Kyosaburo Onyama
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Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch
四川伝統火鍋 蜀漢 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Szechuan,Chinese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Szechuan
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Kyushu Meat Club
Kyushu Meat Club
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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寺山 耕平Kohei Terayama
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Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.
He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.
寺山 耕平Kohei Terayama
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Yakiniku Horumon Ogyu
焼肉・ホルモン おぎゅう
- Hyogo, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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金本 成志Songi Kanemoto
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Offering the best technique from a high-end yakiniku restaurant! Mr. Kanemoto provides the authentic taste.
He was born in 1990 in Hyogo. After graduating high school, he gained experience in various restaurants and joined the high-end steak restaurant Kawamura in 2009. Later, he was involved in opening his family's yakiniku restaurant in Shinsaibashi, then worked as a manager of a yakitori restaurant before entering the yakiniku industry. At a company operating high-class yakiniku restaurants in Sannomiya, he was in charge of sales, purchase management, and human resource development for all restaurants for about 7 years. When he was considering leaving the company, he met the current owner and participated in the launch of Ogyu. Currently, he is working as a head chef.
金本 成志Songi Kanemoto
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Hikariya & yajimon
ひかりや＆yajimon
- Omicho Market, Ishikawa
- Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
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石原 亨Toru Ishihara
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The global food culture Mr. Ishihara experienced as an athlete inspired him to pursue a food and beverage industry career.
He was born in 1972 in Ishikawa. Initially, he was a member of the Japanese national canoe freestyle team. While traveling around the world for about 20 years as an athlete, he enjoyed eating each country's cuisine. His turning point came in 2002 when he encountered Wiener Schnitzel (veal cutlet) in Austria. He decided to pursue a second career in the restaurant industry to convey the appeal of the dish in Japan. He currently demonstrates his culinary skills as both the owner and chef.
石原 亨Toru Ishihara
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Akaushi Dining yoka-yoka Teppan & Grill
あか牛Dining yoka-yoka 鉄板&グリル
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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牛嶋 隆志Takashi Ushijima
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Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.
He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.
牛嶋 隆志Takashi Ushijima
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Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch
串かつ酒場 ひろかつ 上野アメ横店
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
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Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
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北井 幸雄Yukio Kitai
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To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
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MINAMI sushi OSAKA
MINAMI sushi OSAKA
- Honmachi/Sakaisujihonmachi, Osaka
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
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南 秀昌Hideaki Minami
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A chef devoted to sushi offers sushi kaiseki, featuring the finest in seafood deliciousness.
Mr. Minami was born in 1986 in Osaka. With a love of sushi since childhood, he aspired to become a sushi chef. After honing his skills for many years at a renowned Sushi restaurant in Tsuruhashi and gaining insights from other culinary fields, he opened his own restaurant, Minami Sushi in Namba, in 2016. It developed a reputation for its delicious nigiri sushi and appetizers that highlight the unique flavors of the ingredients and has grown into a popular restaurant that is full every day. In 2024, he reopened the current restaurant in Shinsaibashi, increasing the number of seats to accommodate a wide range of guests. He attracts guests from Japan and abroad with his exquisite sushi kaiseki and refined hospitality.
南 秀昌Hideaki Minami
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