481 - 500 of 1732 chefs
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Suijin-En
水神苑
- Chofu, Tokyo
- Kaiseki (course menu),Japanese / Soba (noodles) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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堀内 郁朗Ikuro Horiuchi
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Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter.
Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter. While helping out at his grandfather's udon restaurant in Yamanashi Prefecture, he grew up watching his grandfather's back. Naturally, he longed to become a chef and trained at a hotel in Shinjuku. Around that time, he came across Suijin-En when he visited Jindaiji Temple. Impressed by its greatness, he became a chef at Suijin-En with a strong desire to work there. Today, he brings his passion and experience to the table, serving dishes that delight his guests.
堀内 郁朗Ikuro Horiuchi
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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
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小野 陽平Yohei Ono
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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
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Tokyo Washoku Rikuu Ebisu Branch
東京和食 りくう 恵比寿店
- Ebisu, Tokyo
- Japanese,Japanese / General
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高山 泰育Yasuhiro Takayama
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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
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wa no mi
蕎麦と肴処 和ノ実
- Urasoe, Okinawa
- Soba (noodles),Japanese / General / Soba (noodles) / Kaiseki (tea-ceremony dishes)
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片岡 毅Tsuyoshi Kataoka
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The desire to challenge new things made who he is today.
Born in 1958 in Nagasaki Prefecture. Thanks to his father, who was a chef specializing in Japanese cuisine at an inn, he had an interest in cooking from a young age. After graduating from a culinary institute in Osaka, he trained at several Japanese restaurants, such as Tsuruya in Osaka. He eventually returned to his hometown and opened a restaurant there, but later moved to Okinawa for a new adventure. While working at a restaurant in Okinawa, he met the owner of [wa no mi] and was asked to become a chef there.
片岡 毅Tsuyoshi Kataoka
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Nihon Yakiniku Hasegawa Ginza Main Branch
日本焼肉 はせ川 銀座本店
- Ginza, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake
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益田 宜明Noriaki Masuda
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A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.
Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).
益田 宜明Noriaki Masuda
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101 ICHI-MARU-ICHI
101 ICHI-MARU-ICHI
- Asakusa, Tokyo
- Dining Bar,Dining bar / General / Cake / Whisky
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鈴木 隆介Ryusuke Suzuki
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Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.
He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.
鈴木 隆介Ryusuke Suzuki
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Yakiniku Tamanoya
やきにく 玉乃屋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 優花Yuuka Sato
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Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.
Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.
佐藤 優花Yuuka Sato
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Fugu Ryori UMEI
ふぐ料理 うめい
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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梅井 聖寿Kiyotoshi Umei
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After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.
He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.
梅井 聖寿Kiyotoshi Umei
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Shabuzen Umeda Branch
しゃぶ禅 梅田店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
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袖岡 雅彦Masahiko Sodeoka
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Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.
Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".
袖岡 雅彦Masahiko Sodeoka
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Yonpachi Gyojou Uchisaiwaicho Branch
四十八漁場 内幸町店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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伊藤 将宏Masahiro Ito
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Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
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Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari
熟成ホルモン・山形牛 炭火焼肉 牛語
- Fukushima/Noda, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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津村 輝彦 Teruhiko Tsumura
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Mr. Tsumura continues to follow the path he believes in.
He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.
津村 輝彦 Teruhiko Tsumura
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Kushitei Shibuya Stream
串亭 渋谷ストリーム
- Shibuya South Exit, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
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赤石 雄Yu Akaishi
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Since school age, Mr. Akaishi has set out for a career in the culinary world.
After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.
赤石 雄Yu Akaishi
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Trattoria Pizzeria LOGIC Ikebukuro Branch
Trattoria Pizzeria LOGIC 池袋店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
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青木 祐一Yuichi Aoki
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Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.
He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.
青木 祐一Yuichi Aoki
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Ebisu Shoten Minami 2 Nishi 5
恵美須商店 南2西5
- Odori Park, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)
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増田 義昭Yoshiaki Masuda
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A manager who leads customers to a smile by paying attention to the space where they enjoy their meals.
Mr. Masuda was born in 1986 in Hokkaido. He was away from his home prefecture for 10 years but joined Ebisu Shoten after returning in 2017. Since 2022, he has worked as the restaurant manager at Ebisu Shoten Minami 2 Nishi 5. He serves dishes made with fresh Hokkaido ingredients and served with care, with the hope that customers will "enjoy Hokkaido's local cuisine." In addition, he values communication with guests that allows them to spend an enjoyable and comfortable time in a way that only izakaya bars can provide.
増田 義昭Yoshiaki Masuda
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Yakiniku Senka Gyuriki
焼肉専科 牛力
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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稲毛 美保Miho Inage
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Ms. Inage offers flavors that resonate with the heart with dishes that are filled with love for the food.
She was born in Yamagata. Her love of cooking began early, and her passion led her to the food and beverage industry. Starting with the experience gained in a ryokan inn kitchen, she explored the depths of the culinary arts while learning the techniques of traditional Japanese cuisine and the spirit of heartfelt hospitality. She was then attracted to yakiniku and is now utilizing her skills at Yakiniku Senka Gyuriki.
稲毛 美保Miho Inage
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Naizou Yakiniku Senmon Kimoyakiya
内臓焼肉専門 きもやき屋
- Nakamura-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Shochu
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小林 政彦Masahiko Kobayashi
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High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.
He was born in 1977 in Aichi. His father owned a butcher store, and quality meat has been close to his heart since he was a boy. He started working part-time at a butcher store at 16 and was later hired as a regular staff member. After ten years of working in a face-to-face sales-style butcher store, he started his career in the restaurant business. Following working at Wagyu Yakiniku Kojiro, the predecessor of his current restaurant, he became the manager of Naizou Yakiniku Senmon Kimoyakiya. He continues to convey the appeal of offal meat to many people daily.
小林 政彦Masahiko Kobayashi
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Hakata Motsunabe Yamanaka Hakata Branch
博多もつ鍋 やま中 博多店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake
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冨永 隆二Ryuji Tominaga
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Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.
Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches.
冨永 隆二Ryuji Tominaga
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STEAK HIKARU
ステーキ ヒカル
- Matsuyama/Kume/Wakasa, Okinawa
- General,Western / General / Hamburger Steak / Steak
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亀谷 光Hikaru Kameya
The Chef's Recommendations -
After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.
Born in Okinawa in 1986. He has always enjoyed meat, and upon reaching the age of 26 he worked in Shippu Horumon, a yakiniku (Japanese BBQ) restaurant in Okinawa. There, he gained experiences and learned about how to make meat delicious and the importance of sauce and seasonings in enhancing the taste of yakiniku. Eventually, he made his own formula of special sauce that he called "Hikaru Sauce" for two years while managing a coffee shop. His dream of opening his own restaurant became real as he opened STEAK HIKARU in August of 2017. Since then, he dedicated himself to create"delicious steaks that he wants to eat," which lead him to bring many customers.
亀谷 光Hikaru Kameya
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Waketokuyama
分とく山
- Hiroo, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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阿南 優貴Yuki Anan
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Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.
Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.
阿南 優貴Yuki Anan
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