1161 - 1180 of 1837 chefs
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Enji
煙事
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / Curry / General / General
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尾花 敬史Keishi Obana
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Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.
Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.
尾花 敬史Keishi Obana
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THE TASTE
THE TASTE
- Shichijo/Tambaguchi, Kyoto
- Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake
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星野 貴大Takahiro Hoshino
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Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.
He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.
星野 貴大Takahiro Hoshino
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Gyuniku Senmonten KAZU ~Beef Dinning~
牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)
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丹野 健一郎Kenichiro Tanno
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He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.
He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.
丹野 健一郎Kenichiro Tanno
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Waryori Hanajin
和料理 はな甚
- Kawagoe, Saitama
- Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General
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立花 義春Yoshiharu Tachibana
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The world of cuisine that began with an actor and his two hats
Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.
立花 義春Yoshiharu Tachibana
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Torisei Takoyakushi Branch
鳥せゑ 蛸薬師店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)
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山田 雄大Yuta Yamada
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Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.
Mr. Yamada was born in 1986 in Kyoto. His love of cooking led him to pursue a career as a chef. He has trained diligently to prepare different cuisines and manages the restaurant. His wide range of restaurant-related activities includes restaurant launches. He has worked in hotel and Japanese restaurants overseas as a server and cook, and he began working at the Torisei Main Branch in 2017. Since October 2020, he has been working at Torisei Takoyakushi Branch. With his cheerful personality, he is a reliable leader and has the firm trust of other staff members.
山田 雄大Yuta Yamada
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Kagoshima Kurokatsu-tei
鹿児島 黒かつ亭
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Miso Katsu (pork cutlet in miso sauce)
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藤本 竜司Ryuji Fujimoto
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He creates exquisite dishes with high-quality ingredients, through experience he accumulated.
He was born in 1988 in Fukuoka prefecture. He entered the restaurant field around 2007, then accumulated experience as a chef at a restaurant in Tokyo for 7 years. After returning to Fukuoka and working at [Ore-no-Kappo Hakata Nakasu], he entered the current company in 2017. [Kurokatsu-tei] uses various high-quality ingredients, such as black pork from Kagoshima. He elaborates dishes everyday, while considering how to make use of the experience he accumulated to cook these exquisite ingredients.
藤本 竜司Ryuji Fujimoto
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Shabu-Shabu Dining Hanakoji
しゃぶしゃぶDining花小路
- Nishi-ku/Yokokawa, Hiroshima
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / General
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中嶋 範行Noriyuki Nakajima
The Chef's Recommendations -
He wants to be a chef cooking wholeheartedly.
He was born in 1956 in Okayama prefecture. When he was a student, he did not think to be a chef. Even after graduating from a university, he did not enter the restaurant field. However, his turning point came suddenly, when he started helping a small restaurant run by his mother, and found that cooking was fun. He improved his skills especially for meat, then opened [Shabu-Shabu Dining Hanakoji] in February 2013. He is currently working as a chef and manager.
中嶋 範行Noriyuki Nakajima
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Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location
ひつまぶし名古屋備長マロニエゲート銀座1店
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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高橋 大勝Masakatsu Takahashi
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高橋 大勝Masakatsu Takahashi
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Yakitori Bonzo Shinsaibashi Branch
焼鳥 ぼんぞ 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese
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市山 幹和Mikikazu Ichiyama
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Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.
He was the manager of a Japanese restaurant in New York for many years and trained at the owner's restaurant for 3 years. Later, after working as a manager at a yakitori restaurant opened by that owner, he trained for four years at a popular yakitori restaurant in Osaka at the time and then opened his own restaurant. He works hard to create a restaurant where guests are impressed not only by the food but also by everything about the restaurant, making them want to come back again.
市山 幹和Mikikazu Ichiyama
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Nishijin Hatsuki Kuten Hakata Branch
西新初喜くうてん博多店
- Hakata Station, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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坂口 存澄Masazumi Sakaguchi
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Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.
He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.
坂口 存澄Masazumi Sakaguchi
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Mentai-ryori Hakata Shobo-an
めんたい料理 博多 椒房庵
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sake / Shochu
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西垣 良太Ryota Nishigaki
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He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.
He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef, when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years.
西垣 良太Ryota Nishigaki
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Beefsteak Kawamura Sannomiya main branch
ビフテキのカワムラ三宮本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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菅 雅也Masaya Suga
The Chef's Recommendations -
Exciting Teppanyaki performance in front of guests.
He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.
菅 雅也Masaya Suga
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Matsusaka Ushi Yakiniku Ittetsu
松阪牛焼肉 一徹
- Takaoka, Toyama
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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田上 圭介Keisuke Tagami
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Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.
Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.
田上 圭介Keisuke Tagami
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Kashiwa-ya Genjiro
かしわ屋源次郎
- Hakata Station, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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井上 喜仁Yoshihito Inoue
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He shows his skillful cooking techniques obtained through training at various Japanese restaurants!
He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day.
井上 喜仁Yoshihito Inoue
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Izakaya Kushiroya
居酒屋 九四六屋
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine
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鵜沼 憲宏UNUMA NORIHIRO
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A spirited chef who walks the path that he had once dreamed of.
Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.
鵜沼 憲宏UNUMA NORIHIRO
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Steak & Wine Style Budounoki
ステーキ＆ワインスタイル ぶどうの樹
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Wine
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阿部 大祐Daisuke Abe
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He offers to the guests, wonderful moments with steak and wine.
He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].
阿部 大祐Daisuke Abe
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Pizzeria Pino Isola VESTA
Pizzeria Pino Isola VESTA
- Matsushima, Miyagi
- Pasta/Pizza,Italian/French / Pizza
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石原 輝子Teruko Ishihara
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Ms. Ishihara wants her guests to taste Neapolitan pizza in Matsushima.
Ms. Ishihara trained at Pizza & Cafe Mori no Oven Dottore in Akiu, Sendai, and opened the restaurant in August 2021.
石原 輝子Teruko Ishihara
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Sushi Hiroshima Ajiroya Main Branch
鮨広島 あじろや 本店
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi
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平田 成昭Nariaki Hirata
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A childhood dream led Mr. Hirata to the culinary arts.
Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.
平田 成昭Nariaki Hirata
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Handmade Soba Makino
手打そば まきの
- Kakuozan/Higashiyama Park, Aichi
- Soba (noodles),Japanese / Soba (noodles)
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牧野 満Mitsuru Makino
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The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.
Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes.
牧野 満Mitsuru Makino
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Hokkai Seafood & Tokachi Beef Steak Restaurant Norte
北海シーフード＆十勝牛ステーキレストラン ノルテ
- Hakodate, Hokkaido
- General,Western / General / French / Steak
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酒井 諭Satoshi Sakai
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He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].
He was born in 1962 in Hokkaido. He liked cooking for his family, and seeing them pleased. After graduating from TSUJI Culinary Institute, he actively worked in the kitchen of [Bistro Kanapeshu] in Sapporo for 10 years. He also accumulated many years of experience at the [Obihiro Grand Hotel] and [JR Hotel Nikko Northland Obihiro], then entered [LA VISTA HAKODATE BAY] in 2011. Currently, he actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY] and [HAKODATE BAY GOURMET CLUB].
酒井 諭Satoshi Sakai
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