541 - 560 of 1816 chefs
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Zerodo Jukusei Steak
０℃熟成ステーキ
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Hamburger Steak / Steak
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鬼塚 尚也Naoya Onizuka
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Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.
He was born in 1998 in Osaka. His grandmother was an excellent cook and used to serve him and his friends. Her food was delicious, and the people who ate it were smiling and saying, "Delicious." He became a chef because he wanted to make people smile with his own cooking. At 15, he entered the world of cooking and trained at Rakushoku Kukan Satoshiya. After that, he joined Creo-ru corporation at the age of 20. He is currently working as a chef at Zerodo Jukusei Steak Main Branch.
鬼塚 尚也Naoya Onizuka
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IOTO - Kyoto Vegetable and Charcoal Grill -
京野菜と炭火料理 庵都
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine
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中村 健治Kenji Nakamura
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Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.
Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.
中村 健治Kenji Nakamura
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Waniku Shokudo Wa Wa Wa
和肉食堂WWW −輪 和 笑−
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)
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石原 大輔Daisuke Ishihara
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Mr. Ishihara offers inspiring dishes of freshness and delicacy.
He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.
石原 大輔Daisuke Ishihara
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J.S. BURGERS CAFE Lalaport EXPOCITY Branch
J.S. BURGERS CAFEららぽーとEXPOCITY店
- Suita/Settsu, Osaka
- Hamburger,Western / Parfait / Sandwich / Hamburger
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平野 巡Jun Hirano
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On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.
He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.
平野 巡Jun Hirano
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Creo-ru Dotonbori Branch
くれおーる道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls)
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中原 伸浩Nobuhiro Nakahara
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Being told that the food he cooked was "delicious" was Mr. Nakahara's start.
He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.
中原 伸浩Nobuhiro Nakahara
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DUMBO PIZZA FACTORY Sendai
DUMBO PIZZA FACTORY 仙台
- Sendai Station East Exit, Miyagi
- Italian,Italian/French / Italian / Pizza / Pasta
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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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Kappo Hakutaka
割烹 白鷹
- Nagarekawa/Yagembori, Hiroshima
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
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河口 洋平Yohei Kawaguchi
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He succeeded his family business as he found in Tokyo that working at a kitchen counter was fun and made him happy.
Born in 1975 in Hiroshima Prefecture. His grandmother is the founder of [Hakutaka]. As the restaurant was a part of his daily life since he was small, naturally he decided to be a chef. He went up to Tokyo after graduating from high school and had training at [Tsuyama], a kappo (traditional Japanese) restaurant in Akasaka for about 5 years, then worked as an opening staff at a Japanese restaurant in Roppongi. In Tokyo, he learned cooking techniques and realized that it was fun working as a chef at a kitchen counter. He went back to his hometown and worked at [Hakutaka] run by his family, and became the 3rd generation at the age of 28.
河口 洋平Yohei Kawaguchi
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Bogamari Cucina Marinara
ボガマリ・クチーナ・マリナーラ
- Sendagaya, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Seafood
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平山 貴之Takayuki Hirayama
The Chef's Recommendations -
Experience and skills presenting various Italian local seafood.
He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.
平山 貴之Takayuki Hirayama
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Nidaime Sushi Katsurada Ebisu & Daikanyama Branch
二代目 鮓 桂田 恵比寿・代官山店
- Daikanyama, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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光野 智昭 Tomoaki Mitsuno
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Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.
He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.
光野 智昭 Tomoaki Mitsuno
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Otobashi Sumiya
尾頭橋すみや
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)
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角谷 進Susumu Sumiya
The Chef's Recommendations -
Serves delicious dishes that make the most of the flavors of seasonal ingredients.
Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."
角谷 進Susumu Sumiya
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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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Cafe Marugo
cafe MARUGO（カフェ・マルゴ）
- Yakuin, Fukuoka
- Cafe,Cafe/Sweets / Cake / Ice Cream / Coffee
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白石 泰隆Yasutaka Shiraishi
The Chef's Recommendations -
From a part time job to the coffee business.
Through a part time job at his aunt's friend's shop, he learned the depth of the coffee world, and chose it as his path. Afterwards, he trained at a few cafes and in November 2010 opened "cafe MARUGO," which he runs now.
白石 泰隆Yasutaka Shiraishi
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Setsugekka Tanaka Satoru
雪月花 たなかさとる
- Sakae, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine
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田中 覚 Satoru Tanaka
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To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.
He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.
田中 覚 Satoru Tanaka
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Kawagoe Kousushi
川越 幸すし
- Kawagoe, Saitama
- Japanese,Japanese / General / Unagi (eel) / Sushi
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長島 貴子Takako Nagashima
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Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.
She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.
長島 貴子Takako Nagashima
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Fukunoi Ichinomatsu
福の井 一乃松
- Fukui Station, Fukui
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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坂 勇哉Yuya Saka
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Serves seasonal Japanese cuisine and pays particular attention to the presentation and tableware
Born in 1980 in Fukui Prefecture. Upon graduating from the Tsuji Culinary Institute in Abeno, Osaka, he trained at a Japanese restaurant in Kyoto. Later, he joined [Fukunoi Ichinomatsu] in Fukui, and now leads the team as its head chef. Renowned for seasonal dishes made with fresh ingredients in accordance to the fundamentals of Japanese cuisine. These foods are presented beautifully on exquisite plates. The chef visits a variety of restaurants himself and is constantly honing his skills. Making Japanese food makes him "glad he was born Japanese."
坂 勇哉Yuya Saka
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French Restaurant Mikuni Sapporo
フレンチレストラン ミクニサッポロ
- Sapporo Station, Hokkaido
- French,Italian/French / French / Wine
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小川 主水Mondo Ogawa
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Found his own direction after meeting with various famous chefs
Born in 1972 in Hiroshima. After graduating from high school, went to the Tsuji Culinary Institute. During training in the school's French branch, he and Chef Kinoshita of [Eau Gyaman de Tokio] were in the school at the same time. After graduating, he joined the [Shima Kanko Hotel] in Mie Prefecture. Here, he was colleagues with Chef Kishida of [Kantesansu]. After this, he was in the opening staff of the [Taiyuvan Robuchon], and then joined [Mikuni]. He has worked as a chef of [Mikuni Sapporo] for 12 years, since its opening.
小川 主水Mondo Ogawa
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Yakitori Miyagawa Toyosu branch
やきとり宮川 豊洲店
- Toyosu, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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杉浦 健司Kenji Sugiura
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The young chef keeps the tradition of the old-established historical restaurant.
He was born in 1989 in Tokyo. Having relatives working in the restaurant field, he was interested in this field since he was very young. After graduating from a culinary school, he worked for French and Italian restaurants in Tokyo. Currently he manages the kitchen of [Yakitori Miyagawa Toyosu branch] with the largest number of seats among their branches. His careful preparation, which decides the quality of the skewers, gains high trust from other employees. He makes thorough efforts everyday for better management to offer the most impressive food experience the guests ever had and to be [the No.1 restaurant in the area].
杉浦 健司Kenji Sugiura
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Asakusa Kusatsutei Ariake Branch
浅草 草津亭 有明店
- Ariake, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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澤田 清美Kiyomi Sawada
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Mr. Sawada continues to lead a life as a chef filled with enthusiasm and hard work.
He was born in Fukushima. At 18, he chose the culinary world in order to develop his skills. At Asakusa Kusatsutei, a renowned restaurant in Asakusa, he trained and honed his techniques while experiencing the depth of the cuisine. In April 2023, Asakusa Kusatsutei Ariake Branch was opened in Ariake. He has now moved to this new career stage and displays his shrewdness.
澤田 清美Kiyomi Sawada
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Restaurant Cote D'or
レストラン コートドール
- Maruyama Park, Hokkaido
- French,Italian/French / French / Wine / General
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藤谷 圭介Keisuke Fujiya
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Enjoyed reading cookbooks ever since he was a child
Born in 1983 in Esashi town, Hokkaido. Grew up in a fisherman's household, and has been preparing fish and loving cooking since childhood. Went to culinary school after graduating from high school, and entered the world of French cuisine. Trained in well-established restaurants such as [Apisius] and [Le Bouchon], and then travelled to France. Conducted apprenticeships in Paris and Monaco, and worked in Sapporo restaurants after returning home. Currently, he is working as the third chef of this restaurant.
藤谷 圭介Keisuke Fujiya
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