501 - 520 of 1816 chefs
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Yakiniku Sin
Yakiniku 真
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine
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Meigara Tonkatsu Fukuro
銘柄とんかつ梟
- Ikebukuro West Exit, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Curry / Beer
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青木 俊介Shunsuke Aoki
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Mr. Aoki spares no effort to show his strength in the place he desires.
After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility. And now, he shows his skills at the restaurant.
青木 俊介Shunsuke Aoki
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Hakata Hatanaka
博多 畑中
- Hakata Station, Fukuoka
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / General
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畑中 裕次Yuji Hatanaka
The Chef's Recommendations -
Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.
He was born in 1978 in Fukuoka. His grandfather owned a fish store, and his father was a chef, so it was natural for him to become a chef. His first job was at a Japanese restaurant in the "Yamanoue Hotel." After 3 years of training, he gained experience mainly in Japanese restaurants in hotels, including "Senbazuru," a Japanese kaiseki restaurant at "Hotel New Otani." After that, he decided to open his restaurant, Hakata Hatanaka, in 1996, aiming to create a restaurant serving delicious Japanese cuisine. Using carefully selected seasonal ingredients, he has continued to work earnestly on his cuisine.
畑中 裕次Yuji Hatanaka
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Doikatsuman Gion Yasaka Branch
土井活鰻 祇園八坂店
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Unagi (eel),Japanese / Unagi (eel)
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土井 貴史Takashi Doi
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Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.
Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.
土井 貴史Takashi Doi
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HUDSON MARKET BAKERS
HUDSON MARKET BAKERS
- Azabu-Juban, Tokyo
- Sweets,Cafe/Sweets / Cake / Others / Bread
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おおつぼ ほまれHomare Ostubo
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Because of the solid foundation, Ms. Ostubo has the flexibility to break down and choose to reproduce.
Having spent 10 years in New York, she developed a passion for exploring food. From supermarket sweets to high-end restaurant desserts, she experienced a wide range of flavors, discovering the exciting fusion of food shaped by cultural diversity. While working as a coordinator, she was also involved in interior design and menu development. After returning to Japan, she realized the kind of bake shops common in New York did not exist in Tokyo. Driven by the desire to create one herself, she opened HUDSON MARKET BAKERS in 2012.
おおつぼ ほまれHomare Ostubo
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Bistro TOMO
ビストロ TOMO
- Shimbashi/Shiodome, Tokyo
- Bistro,Italian/French / General / Italian / Wine
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木下 智晴Tomoharu Kinoshita
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Became a chef after being approached by a friend's father.
Mr. Kinoshita was born in 1986 in Kanagawa. He has always loved fishing and started cooking the fish he caught when he was in first grade in elementary school. Later, while contemplating a career as a professional bowler, he was approached by his friend's father, who owned an Italian restaurant, which set him on the path to becoming a chef. After gaining experience at Italian and French restaurants such as Katsu's and Restaurant Ratatouille, he is currently working at Bistro TOMO.
木下 智晴Tomoharu Kinoshita
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Honkaku Edomae Zushi Matsuki Sushi
本格江戸前寿司 松喜すし
- Hida/Takayama, Gifu
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)
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中才 一彦Kazuhiko Nakasai
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Having experience with fish from a young age, he decided that "making delicious things will be my job"
Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.
中才 一彦Kazuhiko Nakasai
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Maruya Honten Ginza Glasse
まるや本店 銀座グラッセ
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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山田 孝志Takashi Yamada
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Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.
He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.
山田 孝志Takashi Yamada
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Uni Senmonten Yoichiya Jikka Branch
うに専門店世壱屋 余市実家店
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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石川 晴希Haruki Ishikawa
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Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.
He was born in 1991 in Hokkaido. Influenced by his father, who was a chef, he decided to work in a restaurant. Started his career at Otaru Narutoya, a restaurant specializing in karaage (deep-fried chicken) in Otaru City. Then, he moved to the Yoichiya Jikka Branch in 2022. He is currently the branch manager and welcomes visitors daily with his passion for Yoichi, where he was born and raised.
石川 晴希Haruki Ishikawa
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Chanko Sakaba Edosawa Ryogoku-Ekimae Branch
ちゃんこ酒場江戸沢 両国駅前店
- Ryogoku/Kikugawa, Tokyo
- Nabe (hot pot),Japanese
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奥山 直之Naoyuki Okuyama
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Delivering smiles to customers through dining.
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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BBQ TERRACE NAKANO
BBQ TERRACE NAKANO
- Nakano, Tokyo
- Beer Garden/BBQ,Other / Sukiyaki (hot pot stew) / Oden / Sake
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SSSS
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The entire staff supports a fun night out with friends.
As the owner of BBQ TERRACE NAKANO, Mr. SS watches over people's happy moments. Attracted by the lively Nakano district, even as Japan was affected by the Corona disaster, he started the restaurant to create a space where the people of Nakano could freely enjoy themselves. He tries to support people who plan fun events with their friends.
SSSS
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Taruichi Shinjuku Main Branch
樽一 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Whale Meat
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永瀬 英昭Hideaki Nagase
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Mr. Nagase wants his guests to enjoy the delicious whale dishes and Sake that only a specialty restaurant can offer.
He was born in 1986 in Tokyo. Grew up eating delicious food from a young age with a father who enjoyed cooking under the influence of his grandmother, who ran a diner. He was also impressed by the delicious taste of the excellent cuisine he ate at a sushi restaurant he visited with his father, and naturally decided to pursue a career in cooking when he was in junior high school. Entered Ecole Tsuji Tokyo, a culinary school. After graduation, he worked at Takegami in Akasaka for seven years and also honed his skills at other restaurants. After that, he worked for ten years at Sakamoto in Yotsuya. In 2024, he moved to Taruichi by chance, where he has worked ever since.
永瀬 英昭Hideaki Nagase
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Hidatakayama Hidagyu Hidakisetsuryori Sakana
飛騨高山 飛騨牛 飛騨季節料理 肴
- Hida/Takayama, Gifu
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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今井 速雄Hayao Imai
The Chef's Recommendations -
A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.
Spring brings budding "fragrant wild plants", summer provides "natural river fish from clear waters", and "a harvest of wild mushrooms" pop up in fall. In winter, he expertly prepares what he calls "truly delicious wild game" for his customers to cook. In order to acquire these seasonal ingredients, the chef makes an effort to personally travel to the mountains and rivers for the sake of maintaining the traditional practice of "self provision." Through his cooking, he hopes that customers who visit the restaurant will come to appreciate the splendor that comes from Hida's wilderness.
今井 速雄Hayao Imai
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Kaisen Ryori Hama no Ie
海鮮料理浜の家
- Onna-son, Okinawa
- Japanese,Japanese / General / Local Japanese Cuisine / Sashimi (raw fish)/Seafood
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長浜 厚史Atsushi Nagahama
The Chef's Recommendations -
He began his career as a chef by helping out at home
Born in Okinawa on November 15th, 1972, he has been helping out in Hama no Ie, the restaurant that his parents established, since he was a child. He decided to become a chef because he always wanted to make the food with which he was most familiar with. While working in the restaurant, he developed a solid foundation in cooking. He is particularly skilled at cooking all kinds of fish dish. He is a known authority on ikezukuri (preparing sashimi made from live seafood).
長浜 厚史Atsushi Nagahama
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Chuka-shibosai Hasunohana
中華私房菜ハスノハナ
- Minoo/Nose, Osaka
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Wine
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木村 重成Shigenari Kimura
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Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.
He was born in 1977 in Osaka. Since childhood, he has helped in the kitchen of his parents' Japanese delicatessen restaurant. After graduating high school, he joined a Sichuan Chinese restaurant in Yokohama. He began his training as a chef and worked tirelessly, even during his sleeping time. At 22, he moved to Kansai and studied Cantonese cuisine at hotels and famous restaurants. He has worked as a head chef in various places. Currently, he is the executive chef of the cooking department of Re-Life Co., Ltd., and since 2023, he has also been the grand chef of Chuka-shibosai Hasunohana.
木村 重成Shigenari Kimura
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Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch
旭川ジンギスカン大黒屋 旭川五丁目店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
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手塚 慎太郎Shintaro Tezuka
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Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.
The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.
手塚 慎太郎Shintaro Tezuka
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Yakiniku Kakura Gion Branch
焼肉かくら 祇園店
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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永原 圭修Keisuke Nagahara
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A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.
Mr. Nagahara was born in 2000 in Saga. After graduating from high school, he studied knowledge and skills at culinary school and obtained a cooking license. He then worked in kitchen operations at various establishments, including izakaya (Japanese pub). Then, he joined 55 Company based in Saga and operates several restaurants, serving Saga beef and other high-quality yakiniku at reasonable prices in the Kyushu area. Since the spring of 2023, he has worked in the kitchen and as a waiter at the Yakiniku Kakura Gion Branch in Hakata-, Fukuoka City. Currently, he is studying yakiniku very hard.
永原 圭修Keisuke Nagahara
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Yakitori Miyagawa Yotsuya branch
やきとり宮川 四ツ谷店
- Ichigaya, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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山崎 智弘Tomohiro Yamazaki
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The young leader advances towards [the best yakitori (chicken skewer) shop in the world].
He was born in 1988 in Tokyo. Being influenced by his mother who worked in the restaurant field, he got interested in cooking and had training for 4 years at a ramen noodle shop in Tokyo. He entered the current restaurant in 2011, since then, his sociable personality has been the life of the restaurant. Currently he manages the branch as its manager. As the restaurant has an open kitchen, he makes the best effort to behave well and have good communication with the guests. He improves his cooking skills everyday to realize his dream to make his restaurant, which started from Nihombashi, Tokyo, [the best yakitori shop in the world].
山崎 智弘Tomohiro Yamazaki
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Restaurant Virbius
レストラン ウィルビウス
- Mitaka, Tokyo
- French,Italian/French / French
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赤松 如記Yukinori Akamatsu
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Culinary career built up by experiences supported by lucky encounters at various prestigious restaurants
Born in 1973 in Shizuoka Prefecture. After graduating from a senior high school, he entered a company, but changed his career to pursue his childhood dream to be a chef. He started working at a western restaurant, where he was fascinated with French cuisine. When he was 22, he went to France and spent 5 years and a half to build up his experience at various places such as a three stars restaurant [Georges Blanc] in Paris, [Hostellerie Due Vieux Moulin] in Bourgogne, and [Saint James] in Bordeaux. After returning to Japan, he entered a famous French restaurat "Kitajimatei". 3 years later, he became independent and opened a small bistro in downtown. In 2012, he opened [Virbius].
赤松 如記Yukinori Akamatsu
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Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch
全席個室居酒屋 九州和食 八州 中洲店
- Nakasu, Fukuoka
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)
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塩田 頼己Rai Shiota
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Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.
He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers. After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.
塩田 頼己Rai Shiota
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