21 - 40 of 1808 chefs
-
Yakiniku Izakaya 871
焼肉居酒屋871。
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
白須 香織Kaori Shirasu
-
Ms. Shirasu is happy to see the guests' smiles and hear them say the food was delicious.
She was born in 1977 in Yamanashi. She was motivated to enter the food and beverage industry by seeing the guests' smiles and hearing them say the food was delicious. After working in izakayas and other dining establishments, she now works at Yakiniku Izakaya 871, which opened in July 2024.
白須 香織Kaori Shirasu
-
-
Common Well
Common Well
- Shijo Karasuma/Karasuma Oike, Kyoto
- Cafe,Cafe/Sweets / Steak / Coffee / Hamburger
-
![]()
津田 親彦Chikahiko Tsuda
-
At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.
He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.
津田 親彦Chikahiko Tsuda
-
-
Kawachi Kamo-ryori Kamosho
河内鴨料理 鴨匠
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood
-
![]()
津村 佳彦Yoshihiko Tsumura
-
Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.
In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.
津村 佳彦Yoshihiko Tsumura
-
-
SAI.teppan
SAI.teppan
- Kuwana, Mie
- Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Wine
-
![]()
酒井 美歌子Mikako Sakai
-
Aiming to be a chef whose dishes leave an unforgettable impression.
Ms. Mikako Sakai is a chef who devotes her skills and heart to making her dishes come to mind when people think of 'what to eat.' SAI.teppan is a teppanyaki restaurant specializing in premium Japanese Black beef and fresh vegetables prepared right before guests. It is well-maintained, and the hospitality of the staff warmly welcomes visitors. She respects the appropriate distance from others and provides a comfortable and pleasant dining experience. The attention to detail from a woman's point of view is an element that enhances the deliciousness of the dishes.
酒井 美歌子Mikako Sakai
-
-
Sushi Umiji
寿司海路
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)
-
![]()
角藤 文俊Fumitoshi Kakutou
-
Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.
He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.
角藤 文俊Fumitoshi Kakutou
-
-
Niku no Akai
肉のあかい
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
-
![]()
赤井 亮Ryo Akai
-
Growing up surrounded by various cuisines, Mr. Akai became a food expert.
He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.
赤井 亮Ryo Akai
-
-
Takuan Botantei
たくあん・牡丹亭
- Nishi-Shinjuku, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
-
![]()
贄田 道浩Michihiro Nieda
-
Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.
He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.
贄田 道浩Michihiro Nieda
-
-
Sakanaya Soma Kurume Branch
さかな家そう馬 久留米店
- Kurume, Fukuoka
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky
-
-
-
-
Seiwasou
清和荘
- Fushimi/Daigo, Kyoto
- Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)
-
![]()
竹中 雄大Yudai Takenaka
-
Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.
Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.
竹中 雄大Yudai Takenaka
-
-
Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch
近江うし 焼肉 にくTATSU 青山本店
- Gaienmae/Aoyama-Itchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
西岡 大空Ozora Nishioka
-
Offers “luxurious time” with the carefully selected ingredients.
Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.
西岡 大空Ozora Nishioka
-
-
MARCO
MARCO
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak
-
![]()
福丸 達也Tatsuya Fukumaru
-
Making lots of people smile with the blissful taste of Kobe Beef.
Mr. Tatsuya Fukumaru was born in 1980 in Nagasaki. With a love of delicious food, he decided to enter the culinary world himself while visiting and eating at many restaurants during his school days. After graduation, he began training as a chef at a restaurant specializing in teppanyaki. He has developed a good eye for ingredient selection, especially Kobe beef and Kuroge Wagyu beef. While expanding his field, he worked as a chef for 16 years. In January 2020, he opened MARCO as the owner-chef. He works hard to let as many people as possible know about the genuine deliciousness of Kobe beef.
福丸 達也Tatsuya Fukumaru
-
-
Niku Kappou - Niku Kabuku
肉割烹 肉かぶく
- Shinjuku East Exit/Kabukicho, Tokyo
- Steak,Yakiniku/Steak / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine
-
![]()
山本 雅光Masamitsu Yamamoto
-
Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.
Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.
山本 雅光Masamitsu Yamamoto
-
-
Nikutareya Namba BAL Branch
肉タレ屋 なんばBAL店
- Namba, Osaka
- Dining Bar,Dining bar / Gyudon (beef bowl) / Donburi (rice bowl) / Steak
-
![]()
櫻本 昂大Takahiro Sakuramoto
-
Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.
He was born in 1999 in Kagoshima. His involvement with cuisine in a part-time job during high school led him to be charmed by the joy of cooking and food arrangements. He gained various kinds of experience through his work, like meat processing at a Yakiniku restaurant. Pursuing a workplace where he could utilize the know-how gained through those experiences led him to the Nikutareya Namba BAL Branch. He works hard every day to provide better cuisine by polishing his skills.
櫻本 昂大Takahiro Sakuramoto
-
-
Kyoto Kanigin Kawaramachi Branch
京都 かに銀 河原町店
- Shijokawaramachi/Teramachi, Kyoto
- Seafood,Japanese / General
-
![]()
大山 武Takeshi Oyama
-
An experienced Japanese chef offers all-you-can-eat crab.
Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.
大山 武Takeshi Oyama
-
-
rece
rece
- Nihonbashi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
渡辺 勉Tsutomu Watanabe
-
Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.
Mr. Watanabe was born in 1975 in Ibaraki. He is a chef of rece. He trained for seven years in Florence, a city in central Italy, under the renowned chef Mr. Daniele Pescatore, where he learned the traditional techniques of authentic cuisine and honed his unique sense of bringing out the best ingredients. After returning to Japan, he showcased his skills at Italian government-certified restaurants. Eventually, he got a connection with his current restaurant, where he has been working since its founding in 2019. His meticulous and precise cooking captivates guests with exquisite flavors, and his collaborations with the sommelier for wine pairings have also received high praise.
渡辺 勉Tsutomu Watanabe
-
-
Unagi House Shinoya
Unagi House 志の家
- Kinshicho/Sumiyoshi, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / General
-
![]()
辻 光洋Mitsuhiro Tsuji
-
The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.
Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.
辻 光洋Mitsuhiro Tsuji
-
-
Higashiyama Garden
東山庭 Higashiyama Garden
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Italian,Italian/French / Italian / Pasta / Steak
-
![]()
石井 隆雄Takao Ishii
The Chef's Recommendations -
Mr. Ishii is an award-winning chef who embodies tradition and innovation.
He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.
石井 隆雄Takao Ishii
-
-
Kitashinchi THE
北新地 坐
- Kita-Shinchi, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine
-
![]()
河原 瑞樹Mizuki Kawahara
-
Valuing dialogue with guests, an experienced chef opens up a new frontier.
Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.
河原 瑞樹Mizuki Kawahara
-
-
Ryouriya Somekawa
料理屋 染川
- Gotanda, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
染川 昌裕Masahiro Somekawa
The Chef's Recommendations -
Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.
He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.
染川 昌裕Masahiro Somekawa
-
-
Kawabata Shisshi
川端 志史
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
-
![]()
森永 書史Fuhito Morinaga
-
Mr. Morinaga attracts guests with new-style yakiniku courses that skillfully draw out the charm of Kyushu's wagyu beef.
He was born in 1981 in Fukuoka. The owner of Kawabata Shisshi. He started his career in the restaurant industry at the Fukuoka branch of the long-established ryotei restaurant Nadaman, where he learned restaurant management, including customer service and food handling. Then, he got a chance to work with the famous restaurant Yuki in Nishi-Nakasu and obtained a sommelier certificate while improving his cooking skills and exploring the pairing of food and wine. He worked as a manager at the restaurant and continued his studies. In December 2023, he founded his current restaurant and became independent. Presenting courses that evolved the delicious taste and world view of yakiniku, he is bringing a new style to Fukuoka's food scene.
森永 書史Fuhito Morinaga
-
