481 - 500 of 1816 chefs
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Japanese cuisine Saga SUN MEMBERS Kyoto Saga
日本料理嵯峨 サンメンバーズ京都嵯峨
- Sagano/Uzumasa, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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竹内 千秋Chiaki Takeuchi
The Chef's Recommendations -
Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.
He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.
竹内 千秋Chiaki Takeuchi
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Yakumo Hashimoto
八雲はし元
- Nishi-Azabu, Tokyo
- Japanese,Japanese
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橋元 健Ken Hashimoto
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A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.
Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food.
橋元 健Ken Hashimoto
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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SHISHA LOUNGE MARRAKECH
シーシャラウンジマラケシュ
- Tenjin, Fukuoka
- Dining Bar,Dining bar
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佐藤あゆみAyumi Sato
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This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.
Ms. Sato was born in Fukuoka. Her motto is "Providing every dish with careful preparation by hand." That drives her to work on everything from snacks that go well with alcoholic beverages to solidly made food and dessert. Her restaurant serves an unending variety of cuisine with a Western base, including Middle Eastern cuisine. The food itself creates the atmosphere of the restaurant. To provide delicious and highly satisfying food to customers, she uses her skills every day to charm guests with carefully made food.
佐藤あゆみAyumi Sato
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Ristorante Fontana
リストランテ フォンタナ
- Watanabe Dori, Fukuoka
- Italian,Italian/French / General / Italian / Western Sosaku (creative cuisine)
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小川 祐樹Yuuki Ogawa
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Mr. Ogawa constantly strives to achieve the best cooking by engaging in a dialogue with the ingredients and the customers.
He was born in 1984 in Fukuoka. After graduating from Nakamura Culinary School, he worked at the Hotel New Otani Hakata for four years. He then moved to Tokyo and trained at Reims Yanagidate and other restaurants. Returning to Fukuoka, he worked at Bistro En Cocotte and Ristorante Canoviano Fukuoka before joining Ristorante Fontana. He continues to pursue the best cooking every day, not only to make the most of the day's ingredients but also to "adjust to the customer's tastes," his priority.
小川 祐樹Yuuki Ogawa
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Hashimoto
はし本
- Gokoku-ji, Tokyo
- Japanese,Japanese / Unagi (eel) / Sake
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橋本 信二Shinji Hashimoto
The Chef's Recommendations -
The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.
Born in Tokyo in 1967. When he was a primary school pupil, he became conscious of succeeding the restaurant as the 6th generation owner. When he was a university student, the 5th generation owner passed away. He helped the family business, and entered the restaurant right after the graduation. Leaving the grilled dishes to other veteran cook, he worked every morning for an eel wholesaler while assisting the restaurant. In about 2 years of training, he acquired skills to select and dress eels. At the age of 30, he became in charge of grilled dishes. He is currently maintaining the traditional taste of the long-established restaurant as the 6th generation owner.
橋本 信二Shinji Hashimoto
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Gyutan Shabu-shabu to Niku-nigiri Gen's
牛タンしゃぶしゃぶと肉握り源’s
- Nishiki-sanchome, Aichi
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Beer
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手島 大輝Daiki Teshima
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Pursuing the taste and deliciousness of dishes that satisfy the hearts of guests.
Mr. Teshima was born in 1996 in Aichi. He chose the chef's path because he liked cooking. After graduating from a cooking school, he started training at a Chinese restaurant, Ishin-go, in Tokyo. In 2019, he joined Gen's after receiving an offer from its manager. As he gained experience, he steadily honed his skills. Currently, he is the head chef of the restaurant.
手島 大輝Daiki Teshima
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Cow specialty store Itamae Yakiniku Ichigyu Kitashinchi Branch
雌牛専門店 板前焼肉一牛 北新地店
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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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
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Yakiniku Okuu Shinbashi branch
焼肉おくう新橋店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
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笠原 大輝Daiki Kasahara
The Chef's Recommendations -
His love of cooking naturally led him on the path to becoming a chef.
Chef Kasahara was born on November 19th, 1980 in Kanagawa Prefecture. He always loved cooking, so after graduation, he enrolled at Tokyo Seishin Culinary Academy to begin his journey toward becoming a chef. While training at the academy, he worked for a year and a half at an Italian restaurant, and for two years at a yakiniku (Japanese BBQ) restaurant in Ginza to accumulate experience. After graduating, he became a chef at a yakiniku restaurant. He never fails to make the perfect cut to make the meat easy for guests to eat.
笠原 大輝Daiki Kasahara
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Jizakanaya Hamamatsucho Branch
海鮮問屋 地魚屋 浜松町店
- Hamamatsucho/Daimon, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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奥山 直之Naoyuki Okuyama
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Delivering smiles to customers through fresh fish cuisine.
Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.
奥山 直之Naoyuki Okuyama
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ESqUISSE
ESqUISSE
- Ginza, Tokyo
- French,Italian/French / French
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リオネル・ベカLionel Beccat
The Chef's Recommendations -
Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.
He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.
リオネル・ベカLionel Beccat
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Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch
京の焼肉処 蓮蔵 烏丸本店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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得津 皓平Kouhei Tokutsu
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Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.
He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.
得津 皓平Kouhei Tokutsu
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Recette
Recette
- Shin-Kobe/Kitano, Hyogo
- French,Italian/French / French / Wine
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依田 英敏Hidetoshi Yoda
The Chef's Recommendations -
Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.
He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.
依田 英敏Hidetoshi Yoda
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Kuroge Wagyu Nikusho Ichie Koshitsu Bettei
黒毛和牛肉匠いちえ 個室別邸
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)
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西尾 僚Ryo Nishio
The Chef's Recommendations -
A part-time job during college led Mr. Nishio to become a chef.
He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.
西尾 僚Ryo Nishio
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Koshitsu Niku Kappo KATANA Namba Branch
個室 肉割烹 KATANA 難波店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)
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平田 友美Tomomi Hirata
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Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.
She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.
平田 友美Tomomi Hirata
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Tarikino Kappou
他力野割烹
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake
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他力野 慶太Keita Tarikino
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Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.
He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.
他力野 慶太Keita Tarikino
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Yakiniku Gyugujo Bettei
焼肉 牛宮城 別邸
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli
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Steak & Restaurant PAPOiYA
ステーキ＆レストラン パポイヤ
- Miyako Island/Ishigaki Island, Okinawa
- Steak,Yakiniku/Steak / Steak
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小澤 一樹Kazuki Ozawa
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He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.
He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation.
小澤 一樹Kazuki Ozawa
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Teppanyaki Steak Kitanozaka
鉄板焼 ステーキ 北野坂
- Shinjuku-Sanchome, Tokyo
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak
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Orankuya Main Branch
おらんく家 本店
- Kochi Station/Harimayabashi, Kochi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
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松尾 博昭Hiroaki Matsuo
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Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.
In addition to a variety of seasonal live fish served as sushi, you can enjoy Kochi's representative local cuisine such as "straw-grilled bonito tataki" grilled right in front of you and "moray eel dishes" in a relaxing atmosphere. Of course, they also offer specialty bamboo sake and local japanese sake. Feel free to drop by and enjoy.
松尾 博昭Hiroaki Matsuo
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