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561 - 580 of 1754 chefs

Oryori Kifune

御料理 貴船

  • Omicho Market, Ishikawa
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

中川 清一Seiichi Nakagawa

The Chef's Recommendations

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.

中川 清一Seiichi Nakagawa

Jukusei Hidagyu Yakiniku GYU-SUKE

熟成飛騨牛焼肉GYU-SUKE

  • Hida/Takayama, Gifu
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

上道 和正Kazumasa Uemichi

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."

上道 和正Kazumasa Uemichi

Au Bord d'Eau Fukuoka

オ・ボルドー・フクオカ

  • Nishinakasu/Haruyoshi, Fukuoka
  • French,Italian/French / General / French / Pasta

川野 誠児Seiji Kawano

A skilled chef with a passion for learning who constantly challenges himself.

Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.

川野 誠児Seiji Kawano

Raisin d'Or

レザン・ドール

  • Nishinakasu/Haruyoshi, Fukuoka
  • French,Italian/French / French / Wine

手塚 卓良Takayoshi Tezuka

The Chef's Recommendations

Experience at restaurants with stars led him to the exquisite flavor.

He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.

手塚 卓良Takayoshi Tezuka

Ginza Yukari

銀座 ゆかり 〜紫〜

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

田本 圭太Keita Tamoto

Mr. Tamoto serves Japanese cuisine that is rooted in himself as his identity.

He was born in 1996 in Fukuoka. After graduating from high school, he moved to Kyoto to pursue a career in Japanese cuisine. After three years of training at a famous ryotei restaurant, he moved his base to Tokyo in 2017. He continued his studies at several restaurants and served as a personal chef for VIP clients from Japan and abroad in 2023. In 2024, he was appointed as the head chef of Ginza Yukari. His memories of Japanese cuisine, such as flavoring and seasonings, were deeply accumulated while growing up. The nostalgia for the deliciousness of Japanese cuisine is a source of pride for him as a Japanese chef, with which he continues to work hard every day.

田本 圭太Keita Tamoto

Kagurazaka En

神楽坂 えん

  • Kagurazaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤澤 健二Kenji Fujisawa

Having loved fish since childhood, Mr. Fujisawa became a sushi chef out of his love for the fish.

He was born in 1970 in Hyogo. He has been interested in fish since childhood and enjoys watching them in illustrated books and aquariums. This interest led him to decide to pursue a career as a sushi chef. Working at sushi restaurants in Tokyo for more than 20 years, he honed his solid skills and unique palate. In 2024, he met the owner of Kagurazaka En and joined the restaurant.

藤澤 健二Kenji Fujisawa

Akasaka Shikian Yoetsu

赤坂四季庵よう悦

  • Akasaka, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

若林 陽悦Yoetsu Wakabayashi

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

He was born in 1975 in Akita. Influenced by his family's restaurant business, he naturally pursued a career in the food and beverage industry. After moving to Tokyo, he gained experience at Japanese and Sushi restaurants. In his 30s, he also trained at a Japanese restaurant in New York, U.S.A., for three years. With those experiences, he has been working as the head chef at Akasaka Shikian Yoetsu since November 2019. His cuisine, a fusion of traditional Japanese cooking techniques and international sensibilities, has attracted many culinary connoisseurs.

若林 陽悦Yoetsu Wakabayashi

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

Katsudon Kouei

かつ丼 幸栄

  • Kyobashi, Tokyo
  • Katsudon /Katsuju (fried pork cutlet bowl),Japanese / Tonkatsu (fried pork cutlet) / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)

加藤 大和Hirokazu Kato

He brings out the best flavor of meat with his knowledge and experience.

He was born in Tottori. After working at a Teppanyaki (iron griddle grilling) restaurant in Osaka for several years, he moved to Tokyo to pursue his career as a chef. Currently, he works as a chef at Katsudon Kouei. Based on his knowledge and experience of meat acquired in the Teppanyaki world, he draws out meat's full flavor and serves it to his guests.

加藤 大和Hirokazu Kato

Sushino Ikumi

寿しの いく味

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

中村 吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村 吉成Yoshinari Nakamura

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

永瀬 英昭Hideaki Nagase

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

Tempura Ryori Sakura

天ぷら料理さくら

  • Kushiro, Hokkaido
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)

朝日 隆仁Takahito Asahi

The Chef's Recommendations

Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.

He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.

朝日 隆仁Takahito Asahi

Chinese Restaurant RAIKA shi kun shi so

中国料理 礼華 四君子草

  • Hibiya/Yurakucho, Tokyo
  • Shanghai,Chinese / General / Szechuan / Shanghai

木村 旭Akira Kimura

The Chef's Recommendations

Mr. Akira Kimura enchants his guests with Nouvelle Chinois cuisine and natural vegetarian courses. 

Mr. Akira Kimura, the master chef of RAIKA shi kun shi so, was born in Tokyo in 1977. Fascinated by a Chinese chef on a TV cooking show, he decided to become a professional chef. He honed his skills at the restaurant Tsukushiro and Tokyo Dome Hotel in Tokyo, then joined RAIKA. After actively working as the master chef at RAIKA Shinjuku-gyoen branch, he took the current position when the hibiya branch opened in the spring of 2018. His Nouvelle Chinois cuisine has earned a solid reputation. Moreover, as a nutritional herbalist, he offers vegetarian courses that bring out the power of plants. His dishes created by his matured skills attract guests from Japan and abroad.

木村 旭Akira Kimura

Rokkasen Nishiguchi Main Branch

六歌仙西口本店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

迫田 進一郎Shinichiro Sakoda

Welcoming guests with gracious customer service.

Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.

迫田 進一郎Shinichiro Sakoda

Ipponyari

一本槍

  • Fushimi/Daigo, Kyoto
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

山中 宏明Hiroaki Yamanaka

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.

山中 宏明Hiroaki Yamanaka

Kioicho Fukudaya

紀尾井町 福田家

  • Nagatacho, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下 俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下 俊一Shunichi Matsushita

Agu Tonkatsu Coshon

アグーとんかつコション

  • Okinawa Prefectural Office, Okinawa
  • Japanese,Japanese / Tonkatsu (fried pork cutlet)

宮城 康司Koji Miyagi

As he liked cooking since he was a child, he worked part time at a restaurant.

He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].

宮城 康司Koji Miyagi

Shotaro

笑太郎

  • Yodoyabashi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Soba (noodles)

寺脇 拓Hiraku Terawaki

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.

He was born in 1981 in Toyonaka, Osaka. He started his training as a chef at a sushi restaurant when he was 17. After working at a sushi restaurant for 9 years, he worked at a soba restaurant for 7 years. After years of gaining experience, he became independent at 34. In 2011, he opened Rakutaro as the owner. In December 2021, the restaurant was relocated, and he began a new restaurant, Shotaro. He personally selects seafood and other ingredients at the market, purchasing high-quality ingredients and always striving to provide guests with the most delicious meals.

寺脇 拓Hiraku Terawaki

PIZZAHOUSE

PIZZAHOUSE ピザハウス

  • Urasoe, Okinawa
  • Italian,Italian/French / Italian / Pizza / Steak

坂本 昭司Shoji Sakamoto

The Chef's Recommendations

He was brought up with home-grown vegetables, fruits, and rice, and always felt close to food

He was born in Saitama in 1960. He moved to Tokyo when he was 18 years old, after working part-time in a western style restaurant, he made up his mind to live as a chef. He was trained by chef Sakai of [La Rochelle] for 10 years beginning in 1987. On his days off, he deepened his knowledge of ingredients at a specialized butcher and Tsukiji fish market. During that time he had experienced as chef at the official residence of the Japanese ambassador as well as being in charge of catering for the Consulate General. In 1992 he started his training again under chef Sakai and in 2004 started working at [PIZZA HOUSE]. In 2015 he became the third head of the company, now he is playing an active role as an owner chef who both serves customers and  develops new menus.

坂本 昭司Shoji Sakamoto

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

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