1641 - 1660 of 1837 chefs
-
Kagura
神楽‐kagura‐
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Western Teppanyaki (iron griddle grilling)
-
![]()
小西 健太KONISHI KENTA
The Chef's Recommendations -
He brings all of the culinary skills he's cultivated to life here at Kagura
He entered the culinary world at the age of 18. First, he built up experience at authentic Japanese restaurants all around Osaka. He then offered his skills to the owner of Kagura in 2012, where he was promoted to head chef.
小西 健太KONISHI KENTA
-
-
Ristrante Onesto
リストランテ オネスト
- Yachiyo/Sakura/Yotsukaido, Chiba
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
江幡 雄司EBATA YUJI
-
Whole-heartedly Never lose sight of the origin when selecting raw materials.
He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.
江幡 雄司EBATA YUJI
-
-
Sosaku Chinese Hong Kong Homemade Dumpling Chai
創作中華香港手作り点心チャイ
- Waseda, Tokyo
- Dim Sum,Chinese / Yum Cha/Dim Sum / Hong Kong / Chinese Sosaku (creative cuisine)
-
![]()
黄KO
The Chef's Recommendations -
The authentic Chinese chef.
Chef Ko was using his skill as a Chinese chef in China. He came to Japan in 2005 and became the chef of this restaurant. The renowned mabodofu (spicy dish with tofu and ground meat) featured on the radio is his creation.
黄KO
-
-
Brasserie Rakuya
ブラッスリー 楽や
- Takikawa/Fukagawa/Sunagawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood
-
![]()
川野名 順KAWANONA JUN
-
From being raised by a fishmonger, to creating a place to eat delicious fish.
Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.
川野名 順KAWANONA JUN
-
-
Kappo Sushi Umeda
割烹・寿司うめだ
- Tokaichi/Funairi/Yoshojima, Hiroshima
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Basashi (horse meat sashimi)
-
![]()
梅田 真志UMEDA SHINJI
The Chef's Recommendations -
Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.
Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.
梅田 真志UMEDA SHINJI
-
-
300B ONE
300B ONE
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza
-
![]()
亀山 大作KAMEYAMA DAISAKU
-
His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.
He was born in 1982 in Kyoto Prefecture. His family ran a home-cooking restaurant, so he's always had an interest in cuisine. He started with Japanese food, then switched to Italian when he left for Tokyo. He brings his unique creations to life using his mixed culinary backround.
亀山 大作KAMEYAMA DAISAKU
-
-
Sakanaya
酒肴家
- Morioka, Iwate
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
-
![]()
前野 正和MAENO MASAKAZU
-
Passion for making people happy with his cooking led him to the path of culinary studies.
Born in 1967 in Tokyo. "I want to be a chef who makes people smile." This wish led him to aspire to being a chef. He learned various types of cooking while he worked in the kitchen of an Izakaya (Japanese style pub) in Tokyo for 5 years from age 19. He met the owner of Sakanaya during this time. When the owner opened Sakanaya in Morioka in 1991, he moved to Morioka with him. He spent the next twenty years by the owner's side, showing his skills as a chef.
前野 正和MAENO MASAKAZU
-
-
Ajisho
味将
- Shikoku-Chuo, Ehime
- Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)
-
![]()
石川 将太郎ISHIKAWA SHOTARO
-
Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef
Born in Ehime prefecture on August 20, 1975, he grew up in a family who were running Ajisho. So, from a young age, he understood from experience both the severity and joy felt as a chef. Although he had his heart set on becoming a stockbroker while studying at college, he began his career as a chef in order to succeed his father. After graduating from college, he trained in Japanese cuisine and sushi and headed to Ajisho 12 years ago. He continues with devotion every day to being the chef he visualized himself as at a young age, while valuing the traditions and the words "learn from the past" close to his heart.
石川 将太郎ISHIKAWA SHOTARO
-
-
Obanzai Sengyo Hachiya
おばんざい鮮魚鉢屋
- Meito-ku/Fujigaoka, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine
-
![]()
富永 将TOMINAGA MASARU
-
I'm so happy when people enjoy and say my home cooked food is delicious.
Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.
富永 将TOMINAGA MASARU
-
-
Le Coeur et Kokoro
Le Coeur et 心
- Kokura, Fukuoka
- General,Western / General / French / European
-
![]()
山下 誠市YAMASHITA SEIICHI
The Chef's Recommendations -
I dove into the world of food because I wanted to make people happy through my food.
I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.
山下 誠市YAMASHITA SEIICHI
-
-
Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
-
![]()
油井 伸太郎YUI SHINTARO
-
A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
-
-
Sakana Ryori Rokkon
さかな料理 ろっこん
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
-
![]()
西岡 章NISHIOKA AKIRA
-
He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.
Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.
西岡 章NISHIOKA AKIRA
-
-
Sushi Ko
すし耕
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake
-
![]()
竹山 耕司TAKEYAMA KOJI
-
Delicious sushi made using local ingredients from Otaru.
He is originally from Otaru. He became interested in cooking while working at a hotel restaurant specializing in Buddhist-style cuisine. Above all else, from a young age he felt a connection to the ingredients of Otaru and wanted to make good use of them by becoming a sushi chef. He gained experience training at sushi restaurants in Sapporo and Otaru. In 2001, he opened Sushiko in his hometown, where he works today.
竹山 耕司TAKEYAMA KOJI
-
-
Shimalabo
シマラボ
- Hatchobori/Noboricho/Hakushima, Hiroshima
- French,Italian/French / Wine / Western Sosaku (creative cuisine) / French
-
![]()
島村 光徳SHIMAMURA MITSUNORI
The Chef's Recommendations -
Working part-time in restaurants during his high-school days proved to be the gateway to a culinary career
He was born in Hiroshima Prefecture on December 4th, 1972. During his high school days he worked in part time jobs at a variety of food and drink establishments and because of this experience he decided to become a chef. Aiming to become a chef in French cuisine, the most highly regarded in the world, he went to France, and at the age of 20 he graduated from the Tsuji Culinary Institute's school in France. After training in top-class hotels, he returned to France. After training in Lyon and Cannes he came back to Japan. He has been with "Mikuni Hiroshima" since it opened. Carrying on in the spirit of chef Kiyomi Mikuni, he opened "Restaurant Shimamura L'Espirit de Mikuni", which he currently operates.
島村 光徳SHIMAMURA MITSUNORI
-
-
Shushanshan
蜀郷香
- Yotsuya, Tokyo
- Szechuan,Chinese / General / Szechuan
-
![]()
菊島 弘従KIKUSHIMA HIROYORI
The Chef's Recommendations -
Who knew that the Sichuan cuisine that his seniors first recommended to him to would turn out to guide him down his life?
Born in Tochigi prefecture in 1979, he entered the culinary world when he was 18. He started training in a Cantonese restaurant in Yokohama's Chinatown, and entered "Choyo" when he was 20. After that, he studied under the guidance of Mr. Zhao Yang, and played an active role as the head chef of its Ginza branch. He set out on his own when he was 31 and opened "Shushanshan."
菊島 弘従KIKUSHIMA HIROYORI
-
-
Shimagohan Kokoro Hokkori Okinawa Meshi
島ごはん こころほっこり沖縄めし
- Nishi-Kasai/Kasai, Tokyo
- Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General
-
![]()
東 尚亮AZUMA NAOAKI
-
A chef fascinated by Okinawan people, culture, and cuisine
He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."
東 尚亮AZUMA NAOAKI
-
-
Okinose
沖の瀬
- Sannomiya, Hyogo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / General
-
![]()
義村 秀也YOSHIMURA HIDEYA
-
Having grown up in a fisherman's household, he grew up seeing what truly fresh seafood ingredients were.
Born 1966 in Kagawa Prefecture, Mr. Yoshimura grew up in a fisherman's household regularly lending a helping hand. Soon after graduating high school, he began work at a restaurant owned by a relative. After which, he moved to Kobe where he began work and training at Shusenzanmai Kamone, which specialized in seafood, where he honed his skills. In December of 2009, he opened his own restaurant Okinose.
義村 秀也YOSHIMURA HIDEYA
-
-
Yakiniku Korean Dining Youngdong South Entrance
韓食菜炎 ヨンドン南口店
- Enoshima/Kugenuma, Kanagawa
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
-
![]()
菅原 進SUGAWARA SUSUMU
-
Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days
I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.
菅原 進SUGAWARA SUSUMU
-
-
India Restaurant Tirupati
インドめし ティルパティ
- Teramachi/Arimatsu, Ishikawa
- Indian,Other Asian / Curry / Indian Curry / Indian
-
![]()
モハン クマール タパMOHAN KUMARU
-
He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.
Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.
モハン クマール タパMOHAN KUMARU
-
-
Uogashi Maruten Fuji
魚河岸丸天 富士店
- Fuji City, Shizuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
-
![]()
中村 彰伸NAKAMURA AKINOBU
-
An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.
Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.
中村 彰伸NAKAMURA AKINOBU
-
