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421 - 440 of 1754 chefs

ROZZO SICILIA

ロッツォ シチリア

  • Shirokane/Shirokanedai, Tokyo
  • Italian,Italian/French / Italian / Mediterranean / Wine

中村 嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村 嘉倫Yoshimichi Nakamura

Yamato Ryori Tsukiji Ihachi Nigou

倭料理 築地伊八 弐號

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本 隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本 隆嗣Takashi Iwamoto

76Vin

76vin

  • Nippori, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine

江村 謙Ken Emura

The Chef's Recommendations

His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.

Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.

江村 謙Ken Emura

Shozan

Shozan

  • Sendai City, Miyagi
  • French,Italian/French / French / Wine / Sake

八島 保Tamotsu Yashima

Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.

He was born in 1979 in Fukushima. Having loved cooking since childhood, he decided to pursue a professional career. After graduating from Ecole d'Art Culinaire de Miyagi, he began his professional training at Shozankan. At this banquet facility, he acquired various culinary skills and techniques focusing on French and Italian cuisine. Then he worked as a sous-chef atRistorante Padrino del Shozan in it. In 2023, he was appointed as the head chef of Shozan, which opened following the charm of the same restaurant. He collaborates with Mr. Monma, a sommelier from the Shozankan era, to create fascinating pairings.

八島 保Tamotsu Yashima

Sumiyakikoubou Suzakumon

炭焼工房 朱雀門

  • Shirokane/Shirokanedai, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

吉岡 智也Tomoya Yoshioka

Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.

He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.

吉岡 智也Tomoya Yoshioka

Pontocho Kushiyoshi

先斗町 串よし

  • Kiyamachi/Pontocho, Kyoto
  • Japanese,Japanese / General / Kushiage (deep-fried skewers) / Kyoto Cuisine

西川 公二Koji Nishikawa

Mr. Nishikawa became a chef, wanting to delight people with delicious food.

He was born in 1991 in Nara. Always having loved to eat, he wanted to be the one to make it someday. His desire to "make lots of people happy with delicious food" grew stronger, and he decided to pursue a career in the culinary field. He trained at a small, traditional Western-style restaurant in the mountains of Nara that served dishes using organic vegetables grown on the restaurant's own farm. Currently, he shows his skills at Kushiyoshi.

西川 公二Koji Nishikawa

Table36

テーブル36

  • Namba, Osaka
  • Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)

𠮷田 博人Hiroto Yoshida

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.

He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.

𠮷田 博人Hiroto Yoshida

Yurakucho Kakida

有楽町かきだ

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

蛎田 一博Kazuhiro Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.

蛎田 一博Kazuhiro Kakida

Tokyo Washoku Rikuu Ebisu Branch

東京和食 りくう 恵比寿店

  • Ebisu, Tokyo
  • Japanese,Japanese / General

高山 泰育Yasuhiro Takayama

A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.

Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."

高山 泰育Yasuhiro Takayama

Funachu Asakusa-hanakawado Branch

鮒忠 浅草花川戸店

  • Asakusa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)

瀬谷 重勝 Shigekatsu Seya

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.

瀬谷 重勝 Shigekatsu Seya

Shibuya Teppanyaki Rin

渋谷 鉄板焼き 凛

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch

雌牛専門店 板前焼肉一牛 三宮店

  • Shin-Kobe/Kitano, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形 陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形 陸Riku Ogata

Osteria quinto

Osteria quinto

  • Ogikubo, Tokyo
  • Italian,Italian/French / Italian

福間 透Toru Fukuma

His experience in changing French career to Italian cuisine became an advantage. 

Born in 1969 in Aomori Prefecture. After graduating from a senior high school, he entered a culinary school and specialized in French cuisine. He moved to Tokyo after the graduation and started working at a French restaurant. A few years later, he changed his French career to Italian cuisine when the restaurant he was working opened a new Italian restaurant. In 1999, he went to Italy and built up his experience at various starred restaurants such as [Romano] during his stay for 4 years. After returning to Japan, he worked at a super luxury resort hotel and became independent to open [osteria quinto] in 2009.

福間 透Toru Fukuma

Khaos Spice Diner Kyoto Sanjo Branch

カオススパイスダイナー 京都三条店

  • Shijokawaramachi/Teramachi, Kyoto
  • Spicy Curry,Curry

西本 俊治Shunji Nishimoto

No curry. NO life

Mr. Nishimoto spent eight years in an Italian restaurant, eight years in a Western cuisine restaurant, and three years in a curry restaurant. Learned soup curry and European-style curry and became independent. After that, he joined Khaos Spice Diner.

西本 俊治Shunji Nishimoto

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch

京都スタンドきよきよ三条神泉店

  • Shijo Omiya, Kyoto
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野 陽平Yohei Ono

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.

小野 陽平Yohei Ono

Niku no Tajima KAMEIDO CLOCK branch

肉の田じま カメイドクロック店

  • Kameido, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer

重黒木 巧Takumi Jukurogi

Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.

He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.

重黒木 巧Takumi Jukurogi

Kyoto Gion Kawamuraryorihei

京都祇園 川村料理平

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)

川村 良平Ryohei Kawamura

He started his cooking career at the age of 15

He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.

川村 良平Ryohei Kawamura

Koromo Sushi

築地 挙母鮨

  • Tsukiji, Tokyo
  • Sushi,Japanese / Sushi

星野 秀幸Hideyuki Hoshino

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.

星野 秀幸Hideyuki Hoshino

Unagi no Masa

うなぎのまさ

  • Kamihonmachi, Osaka
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

石黒 岳Gaku Ishiguro 

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

石黒 岳Gaku Ishiguro 

TREE by NAKED yoyogi park

TREE by NAKED yoyogi park

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

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