1241 - 1260 of 1837 chefs
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restaurant Artisan
restaurant Artisan（レストラン アルティザン）
- Kannai/Bashamichi, Kanagawa
- French,Italian/French / French / Wine / Cocktail
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佐藤 剛Tsuyoshi Sato
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Mr. Tsuyoshi Sato offers addictive savory dishes with a strong impact.
He was born in 1972 in Niigata prefecture. After working part time at a steak house, he entered [Atsugi Royal Park Hotel]. In his 4th winter there, he was fascinated with the high-quality cuisine and speediness of Phillipe Batton who was visiting Japan for a hotel fair. Then he trained at a renowned French restaurant in Japan, and went to France. After returning to Japan, he opened [restaurant Artisan] in 2000 in Naha city. In 2007, he closed the restaurant to go to Tokyo. In 2018, he reopened the restaurant in Nihon-odori, Yokohama.
佐藤 剛Tsuyoshi Sato
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Hanbe Garden
庭園と料亭 半べえ
- Minami-ku/Ujina, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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川村 満Mitsuru Kawamura
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He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.
He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.
川村 満Mitsuru Kawamura
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Shabu-Shabu Kou Higashimachi main branch
しゃぶしゃぶ紺kou 東町本店
- Asahibashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Okinawa Cuisine / Shabu-shabu (boiled meat slices) / Awamori
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上地 秀一Shuichi Uechi
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His strong wish [to be a chef] has come true.
He was born in 1974 in Okinawa. As his parents were running a meat and fish shop, he was exposed to the ingredients since he was very young. That is why he already definitely wanted to be a chef at the age of 10. With this strong wish, he always took action [to be a chef]; walked and ate, cooked food by himself, etc. After graduating from Okinawa Cooking School, he worked for hotels, Kappo (Japanese style cuisine) restaurants, and Kaiseki (Traditional Japanese course cuisine) restaurants inside and outside Okinawa. He has been involved from the very beginning to get this restaurant opened.
上地 秀一Shuichi Uechi
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Sha Tom Yum Kung Pochana
シャー・トムヤムクン・ポーチャナー
- Ueno, Tokyo
- Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry
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チャイ・ナ・ライChai Na Rai
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A chef who loves his homeland of Thailand above all else
Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.
チャイ・ナ・ライChai Na Rai
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Ryoan Aritomi
料庵 有とみ
- Sannomiya, Hyogo
- Japanese,Japanese / Suppon (soft-shelled turtle) / Japanese Sosaku (creative cuisine) / Wine
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有冨 巧治Koji Aritomi
The Chef's Recommendations -
His long-held love of food and dining led him to where he is today
He was born in July of 1976 and grew up in Akashi. His love for restaurants and dining out stems back to a part-time restaurant job he took on during his student years. After spending time sampling different foods and getting to know the culinary world, he decided to put his experience to use and start a cooking career of his own. He worked at a restaurant for seven years in Kobe and eventually worked his way up to serve as head chef. He says that his career has been fostered by his guests, and to this day he uses his long-held passion for food to develop a place that everyone in the area can enjoy.
有冨 巧治Koji Aritomi
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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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Ningyocho Imahan
人形町 今半
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak
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松尾 裕二Yuji Matsuo
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He offers exquisite dishes to color the special moments of the guests.
He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.
松尾 裕二Yuji Matsuo
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Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
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Sapporo Italian Restaurant Notte
札幌イタリアン notte(ノッテ）
- Susukino, Hokkaido
- Italian,Italian/French / French / Pizza / Pasta
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木村 大輔KIMURA DAISUKE
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After a parttime job in the industry, he set his sights on the path to becoming a chef
Originally his job working at a restaurant was only a part-time affair, but as his interest in cuisine grew stronger, he decided to start down the path to becoming a chef. At the age of 22 he travelled to Tokyo to train at famous restaurants (French and Italian establishments in Aoyama, French in Ochanomizu) and after gaining enough experience, he returned to Sapporo and acquired his own store. Two years ago, "Notte" was opened for business. Now he serves as the backbone of a restaurant whose concept is high class authentic Italian cuisine in a casual atmosphere.
木村 大輔KIMURA DAISUKE
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Les enfants gates
レザンファンギャテ Les enfants gates
- Daikanyama, Tokyo
- French,Italian/French / French / Wine
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松澤 直紀MATSUZAWA NAOKI
The Chef's Recommendations -
A Chef Who Pursues New Tastes While Respecting Basic Skills
After graduating from vocational college, Chef Matsuzawa (born 1970) started working at a restaurant in Tokyo, where he was exposed to the French culinary world. Since then, he has been committed to French cuisine all his career. Widely viewed as a talented cook, he never forgets the spirit of innovation, saying "A starred restaurant's mission is to always pursue new tastes in addition to existing ones." His style is to bring out each ingredient's intrinsic tastes as much as possible, by combining the right ingredients and using simple cooking methods that do not alter the ingredients too much.
松澤 直紀MATSUZAWA NAOKI
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Trattoria & Pizzeria BEATO
トラットリア＆ピッツェリア BEATO
- Tanimachi/Tanimachi-yonchome, Osaka
- Italian,Italian/French / Pasta / Neapolitan Pizza / Wine
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田中 洋光Hiromitsu Tanaka
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He wants to shape his way of thinking to fill the trattoria.
He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.
田中 洋光Hiromitsu Tanaka
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Ristorante QUINTOCANTO
Ristorante QUINTOCANTO
- Nakanoshima, Osaka
- Italian,Italian/French / Italian / Pasta
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弓削 啓太YUGE KEITA
The Chef's Recommendations -
He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant
Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.
弓削 啓太YUGE KEITA
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Hakata Udon Sakaba Wappachi
博多うどん酒場 和八 わっぱち
- Hakata Station, Fukuoka
- Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)
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出光 良二Ryoji Idemitsu
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He works hard everyday to be a chef who can make people smile
He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.
出光 良二Ryoji Idemitsu
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JA Zenno Hyogo restaurant Kobe Plaisir
JA全農兵庫 直営レストラン 神戸プレジール
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak
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厚澤 宏行Hiroyuki Atsuzawa
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Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.
Born on June 27th, 1972 in Ishikawa Prefecture. His family operated a Sushi restaurant. While watching his grandfather and father work, and helping out at the restaurant, he naturally developed interested in the world of cooking. 1991: Began training at a restaurant in Osaka to learn Italian and French cuisines. 1996: Joined [New Otani Kobe Harborland] 2002: Began serving as a chef at Teppanyaki [Rokko] at the hotel. 2008: Appointed as the first chef at [JA Zenno Hyogo restaurant Kobe Plaisir]. 2012: Began serving as the owner.
厚澤 宏行Hiroyuki Atsuzawa
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Yakiniku Senzankaku
焼肉 千山閣
- Himeji, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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金豊 英学Eigaku Kanetoyo
The Chef's Recommendations -
His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers
Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.
金豊 英学Eigaku Kanetoyo
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Bar Espanol LA BODEGA
バル エスパニョール ラ・ボデガ
- Hakata Station, Fukuoka
- Spanish/Mediterranean,Global/International / General / Spanish / Mediterranean
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外山 海人Kaito Toyama
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The chef who learned recipes from various countries shows his skillful techniques, while bringing out the original taste of each ingredient.
He was born in 1978 in Nara prefecture. After graduating from a culinary school, he actively worked at an Italian restaurant in his hometown, and helped the chef working there to be able to go independent and open a new restaurant. He also helped a Sri Lankan restaurant, as its owner interacted with the owner of his restaurant, and experienced working as the manager of a cafe. When he entered the current company, he learned various kinds of cuisines from all over the world, and know-hows from various genres. Currently, he offers dishes created with recipes from the coastal area of Spain, while bringing out the original savory taste of high-quality fresh seafood, mainly from Hakata.
外山 海人Kaito Toyama
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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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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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Utsuwa Ryori Sano
うつわ料理 さ乃
- Asakura, Fukuoka
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine)
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佐野 純子Junko Sano
The Chef's Recommendations -
Heartfelt dishes prepared in a traditional Japanese guesthouse built over 90 years ago
Born in Fukuoka Prefecture, Ms. Sano took her long-held love of food and turned it into a culinary career. The dining space she employs is a traditional Japanese guesthouse with a history that spans over 90 years, and she maintains its homelike setting to make sure everything is well-suited for dining. When Ms. Sano started Utsuwa Ryori Sano, she encountered the work of a contemporary ceramics artist, which she found to be mesmerizing. You can see these influences when you catch a glimpse of her exceptional plating style that emphasizes each season.
佐野 純子Junko Sano
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Hitotsu
Hitotsu –ひとつ-
- Totsuka/Higashi-Totsuka, Kanagawa
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
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野田 一寿Kazutoshi Noda
The Chef's Recommendations -
This chef offers a happy moment with his artistic dishes full of the sense of the season.
He was born in 1981 in Yokohama. In his university days, he wanted to give services at a restaurant, so he got a part time job. As he found the restaurant field was wonderful as he could share a happy moment with smiling guests who received good services, he decided to be a professional chef. After working at French and Italian restaurants, he went to France to learn about French cuisine to open his own restaurant in the future. After coming back to Japan, he opened [Hitotsu] in 2012. Now he is devoting himself into studying day by day with his wife, giving the first priority to offering the ultimately happy moment to his guests.
野田 一寿Kazutoshi Noda
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