661 - 680 of 1732 chefs
-
Au Bord d'Eau Fukuoka
オ・ボルドー・フクオカ
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / General / French / Pasta
-
![]()
川野 誠児Seiji Kawano
-
A skilled chef with a passion for learning who constantly challenges himself.
Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.
川野 誠児Seiji Kawano
-
-
Katsuemon
勝衞門
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)
-
![]()
安田 達志Tatsushi Yasuda
-
A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.
Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.
安田 達志Tatsushi Yasuda
-
-
Mahoroba Irori Okinawa Branch
まほろば囲炉裏 沖縄店
- Shin Toshin, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Robatayaki (coal grilling) / Yakiniku (grilled meat)
-
![]()
松倉 味導Midou Matsukura
-
A passion for cooking led Mr. Matsukura from a different field to the culinary world.
He was born in 1979 in Ibaraki. Initially working in a different industry, his love of cooking turned into a career change to the food and beverage industry. He began his career as a chef at a Japanese restaurant in Osaka. After that, he moved to the Mahoroba Irori Shinsaibashi Branch. There, he continued to hone his skills under the head chef, Mr. Oshima and mastered the techniques of Japanese cuisine overall. Following the opening of the Mahoroba Irori Okinawa Branch, he moved to the new branch. Currently, he is the head chef of the restaurant.
松倉 味導Midou Matsukura
-
-
Oniku Shoan Harubina
御肉匠庵 春日那
- Oita, Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean
-
![]()
桐村 将司Masashi Kirimura
-
A chef who welcomes diners with heartfelt service and carefully prepared food.
Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.
桐村 将司Masashi Kirimura
-
-
Kappa Ramen Honpo Izumisano Branch
河童ラーメン本舗 泉佐野店
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
-
![]()
伊藤 純Jun Ito
-
Fell in love with KAPPA HONPO president and started a career in ramen (noodles).
Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.
伊藤 純Jun Ito
-
-
Yakigai Akoya
焼貝 あこや
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake
-
![]()
伊藤 祐介Yusuke Ito
-
Authentic skills learned from Japanese cuisine highlighting shellfish taste.
He was born in 1982 in Oita prefecture. Soon after graduating high school, he moved to Tokyo and started his apprenticeship of Japanese cuisine at a mizutaki hotpot restaurant in Shinjuku. When he was just about to demonstrate his talent, he fell in love with [Abusan]. After 6 years as a repeat customer, he became a pupil of the owner, Mr. Zenkei Nobeta, a leading expert of shellfish cuisine. Acquiring the in-depth skill and the knowledge of shellfish cooking in 3 years, he became the chef of the new restaurant [Akoya] at the end of 2013. His outstanding skill catapulted the restaurant to the top.
伊藤 祐介Yusuke Ito
-
-
Fukusensou
福泉操
- Yanagawa/Omuta/Chikugo, Fukuoka
- Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine
-
![]()
谷口 優作Yuusaku Taniguchi
-
Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.
He is a chef at Fukusensou. A part-time job at a Chinese restaurant in high school inspired him to enter the restaurant industry. After working as a chef at a Japanese restaurant in a hotel, he joined Fukusensou. Since joining the company, he experienced from sauce making to quality control of eels. Currently, in charge of overall management, he is entertaining many people in Yanagawa, well known for its eel.
谷口 優作Yuusaku Taniguchi
-
-
Kyonomachi Umeda Branch
京の町 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns
-
![]()
松山 秀一Hidekazu Matsuyama
-
If you forget your gratitude, you won't be able to meet delicious ingredients.
Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.
松山 秀一Hidekazu Matsuyama
-
-
Sangubashi IBUSANA
参宮橋いぶさな
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
岡崎 安統Yasunori Okazaki
-
Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.
Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.
岡崎 安統Yasunori Okazaki
-
-
Italiana Tavola D'oro Ginza Mitsukoshi Branch
Italiana Tavola D'oro 銀座三越店
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
-
![]()
小田切 大輔Daisuke Odagiri
-
Mr. Odagiri moves forward, sometimes stopping but starting forward again.
He was born in 1982 in Chiba. From his childhood, when he loved to cook, he considered a career as a chef. After gaining work experience, he obtained a cooking license. Invited by a senior colleague, he joined the present company. Then, he became extremely busy and retired from the front line for about two years. When he offered to return to work, the company was looking for a chef to launch Italiana Tavola D'oro Ginza Mitsukoshi Branch. Its best timing will allow him to be in charge of the restaurant from its opening in 2019. Currently, he is appointed as the head chef of Ginza Mitsukoshi branch and Osaka Takashimaya branch.
小田切 大輔Daisuke Odagiri
-
-
Marconsorts +plus
マルコンソールプリュ
- Nagoya Station, Aichi
- French,Italian/French / French / Wine
-
![]()
山本 雅司Masashi Yamamaoto
-
Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.
He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.
山本 雅司Masashi Yamamaoto
-
-
Kyoto Stand Kiyokiyo Kiyamachi Main Branch
京都スタンドきよきよ木屋町本店
- Kiyamachi/Pontocho, Kyoto
- Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake
-
![]()
山本 由矢Yuya Yamamoto
-
His efforts and fate have led Mr. Yamamoto to build a career as a chef.
Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.
山本 由矢Yuya Yamamoto
-
-
Shutoku 2nd Branch
秀徳2号店
- Tsukiji, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
-
![]()
福里 優一郎Yuichiro Fukusato
-
Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.
He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.
福里 優一郎Yuichiro Fukusato
-
-
Ninja Yakiniku
忍者焼肉
- Asakusa, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak
-
![]()
松本 慎也Shinya Matsumoto
-
A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.
Mr. Matsumoto was born in 1970 in Kanagawa. At the age of 18, he joined a major restaurant chain. After working there for ten years, he became involved in the sixth industry, which covers a wide range of activities from production to sales. His work at the Tokyo Metropolitan Central Wholesale Market has deepened his knowledge and understanding of meat. By chance, he started working at Ninja Yakiniku in July 2024. He cuts meat based on his experience. "It's a matter of course that it tastes good. I want to impress my guests," he says, revealing his passion for the food and the restaurant.
松本 慎也Shinya Matsumoto
-
-
Yonpachi Gyojou Ikebukuro Higashiguchi Branch
四十八漁場 池袋東口店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood
-
![]()
伊藤 将宏Masahiro Ito
-
Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
-
-
DUMBO PIZZA FACTORY Yokohama
DUMBO PIZZA FACTORY 横浜
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pizza / Beer
-
-
-
-
President CHIBO Minami-honten
ぷれじでんと千房 南本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
植田 瞬Shun Ueda
-
A chef whose delicate skills have raised okonomiyaki to a higher level.
Mr. Ueda was born in 1996 in Fukuchiyama-shi, Kyoto. Having always loved to eat, he aspired to become a chef and entered the food industry. Obtained his chef's license while still in high school, and after graduation, he started working at President CHIBO Minami-honten. He goes to various restaurants to study the flavors and cooking methods. This is all because he wants his customers to be impressed by the food he serves. He says, "I hope that through cooking, people can nourish their energy for tomorrow."
植田 瞬Shun Ueda
-
-
Restaurant Vascu
レストラン バスク
- Hakodate, Hokkaido
- Spanish/Mediterranean,Global/International / Spanish
-
![]()
深谷 宏治Koji Fukaya
The Chef's Recommendations -
Honoring the philosophy of Luis Irizar, the father of Basque cuisine.
Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].
深谷 宏治Koji Fukaya
-
-
Shinjuku Kakekomi Gyoza
新宿 駆け込み餃子
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / Basashi (horse meat sashimi) / Sousaku Sushi (creative sushi) / Gyoza (dumplings)
-
![]()
竹内 仁栄Kimiharu Takeuchi
The Chef's Recommendations -
Mr. Takeuchi wanted to take over his father's restaurant and entered the world of chefs.
He was born on July 3, 1980, in Saitama. His father operated a Chinese restaurant, and his mother helped in the store. Mr. Takeuchi, along with his mother, spent his childhood in the kitchen, so it came as natural for him to enroll in a culinary school. He trained at restaurants in Ginza, Roppongi, and Ebisu for 15 years, thinking he would someday take over his father's restaurant. He has absorbed a wide range of knowledge, from Shanghai cuisine, Cantonese cuisine, and medicinal herbs to management and accounting up to the present.
竹内 仁栄Kimiharu Takeuchi
-
-
RUSTEAKS
RUSTEAKS
- Hiroo, Tokyo
- Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine
-
![]()
加藤 良介Ryosuke Kato
-
Maximizing the potential of meat and pursuing the ideal meat dish.
Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.
加藤 良介Ryosuke Kato
-
