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681 - 700 of 1754 chefs

Kaiseki Mita Basara Bettei

懐石 三田ばさら 別邸

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / General / Kaiseki (tea-ceremony dishes)

雨宮靖憲Yasunori Amemiya

After gaining experience in Tokyo restaurants, Mr. Amemiya became the head chef at Kaiseki Mita Basara Bettei.

After graduating from a cooking school, Mr. Amemiya worked at several restaurants in Tokyo. Later on, he was appointed as head chef of Kaiseki Mita Basara Bettei. With Japanese food as a base, he makes course cuisine that weaves the essences of countries across the world. 

雨宮靖憲Yasunori Amemiya

Private Room Yakiniku Wagyu Horumon Isshin

個室焼肉 和牛ホルモン 一新

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

RY'S cafe bar

RY'S cafe bar

  • Maruyama Park, Hokkaido
  • Wine Bar,Bars (pubs) / General / Italian / Wine

植木 虎之介Toranosuke Ueki

Researching every day in pursuit of "customer satisfaction."

Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.

植木 虎之介Toranosuke Ueki

Steak Kaiseki Miyako Kasuga

ステーキ懐石 都春日

  • Fukuyama/Fuchu, Hiroshima
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / Wine

柳原 隆司Takashi Yanagihara

Mr. Yanagihara warmly welcomes guests with his wealth of experience and thoughtful attention to detail.

He joined Steak Kaiseki Miyako Kasuga in 1999. Having studied a wide range of genres, such as Western cuisine and teppanyaki, he gained a wealth of experience. Currently, he serves many guests as head chef and produces blissful moments filled with deliciousness and comfort. He welcomes guests with his skill in bringing out the best of the ingredients and his elegance in directly delivering the deliciousness of the food.

柳原 隆司Takashi Yanagihara

Zerodo Jukusei Steak

0℃熟成ステーキ

  • Namba, Osaka
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

鬼塚 尚也Naoya Onizuka

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

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)

中才 一彦Kazuhiko Nakasai

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

Unagi-ka Shibafuku-ya

うなぎ家 しば福や

  • Nagoya Station, Aichi
  • Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田 哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya]. 

柴田 哲滝Satoru Shibata

Teppanyaki Ginmeisui GINZA

鉄板焼 銀明翠 GINZA

  • Ginza, Tokyo
  • Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine

綾部 誠Sei Ayabe

In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.

He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].

綾部 誠Sei Ayabe

Ginza Seiten

銀座 青天

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak

青木 祐一Yuichi Aoki

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

Ebisu Shoten Shin-Sapporo Branch

恵美須商店 新札幌店

  • Shin-Sapporo/Shiroishi, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)

舘野 友紀Yuuki Tateno

To see the happy faces of customers. A chef who delivers delicious food and smiles.

Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese‐style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shin-Sapporo Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.

舘野 友紀Yuuki Tateno

Tenkaaji Sanbashi Main Branch

天下味桟橋本店

  • Kochi Station/Harimayabashi, Kochi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)

谷渕 聡Satoshi Tanibuchi

Takes a step forward, day by day, to become the ideal restaurant chef.

Mr. Tanibuchi was born in 1972 in Aomori and raised in Kochi. He was fascinated by a chef at a restaurant that his family had known since he was a child, and so naturally chose the path of cooking. Moved to Osaka at 18 and trained in various kinds of cuisine, mainly at restaurants. Later, he returned to his hometown in Kochi and joined Tenkaaji in 2006, attracted by the company's community-based efforts. Each day, he devotes himself to cooking to please his guests.

谷渕 聡Satoshi Tanibuchi

Osteria da K. [Kappa]

Osteria da K.[Kappa]

  • Shimbashi/Shiodome, Tokyo
  • Italian,Italian/French / Italian / Pasta

礒貝 勝成Katsunari Isogai

The Chef's Recommendations

Various experience from famous Trattoria to a 3-star sushi restaurant.

He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].

礒貝 勝成Katsunari Isogai

Kani Ryori Kanetsuna

かに料理 かね綱

  • Saijo/Higashihiroshima, Hiroshima
  • Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)

兼綱 尚徳Hisanori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

He was born in 1960 in Hiroshima. Started his career as a crab chef at Kani Doraku in Osaka. After honing his skills for over 20 years, he returned to his hometown of Hiroshima. After that, he worked hard to have his own restaurant and opened Kanetsuna in 2000 as the owner. With a keen eye for selecting crabs and a proven skill honed over many years specializing in crab dishes, he invites visitors to enjoy a moment of bliss.

兼綱 尚徳Hisanori Kanetsuna

Heiya Kurashiki Branch

へいや倉敷店

  • Kurashiki Station, Okayama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

溝渕 義雄Yoshio Mizobuchi

Mr. Mizobuchi became a chef because of a cooking manga! His skills and ingenuity are the result of his diverse experience.

He was born in Okayama. His first steps as a chef were influenced by a cooking manga he read as a child. From there, his passion for cooking led him to train at various restaurants in different genres, where he acquired a wide range of skills and knowledge. He joined Heiya Kurashiki Branch in 2013 and has since worked his way up to manager. He continues to serve a wide variety of dishes, mainly featuring yakiniku, believing in delivering a great impression to the people who visit his restaurant.

溝渕 義雄Yoshio Mizobuchi

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

山田 孝志Takashi Yamada

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

Teppan French aboz

鉄板焼とフレンチのお店 aboz

  • Asato/ Sakaemachi Market, Okinawa
  • Teppanyaki,Yakiniku/Steak / French

生盛豊Yutaka Seimori

Mr. Seimori charms customers with his bold and delicate French cooking skills that delight all 5 senses.

He has gained many experiences as a chef since the age of 16. He has experience in various genres and has studied hard in multiple fields, including Western restaurants, iron-griddled cuisine, and pastries. In addition, he deepened his knowledge of and sharpened his skills in Japanese sake and wine for 2 years as a bartender. He is an explorer who is obsessed with both food and sake. He is a brilliant chef who has participated in national content for cooking competitions as a representative of Okinawa. Currently, he serves "Teppan French Cuisine," a fusion of iron-griddled cooking and French food, which charms visitors to the restaurant.

生盛豊Yutaka Seimori

Ushikoi Shibuya Branch

赤身焼肉のカリスマ「牛恋 渋谷店」

  • Shibuya South Exit, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)

小泉 孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉 孟Hajime Koizumi

Sushi Shiroma

鮨 城間

  • Nagoya Station, Aichi
  • Sushi,Japanese / Sushi / Wine / Local Sake

城間 孝文Takafumi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity. 

Mr. Shiroma was born in 1979 in Okinawa. Head chef of Sushi Shiroma. As a child, he frequented a sushi restaurant with his family. As a result, he was exposed to sophisticated sushi chefs, inspiring him to become a sushi chef. At 18, he moved to Aichi and dedicated many years to honing his skills at a sushi restaurant in Nagoya City. After working as the head chef at a renowned restaurant, he founded his current restaurant in April 2023. He devised a new approach to his courses, focusing on exquisite hand-formed sushi and appetizers that show his seasoned skills and the addition of unique dishes prepared through "charcoal grilling." From Nagoya, he introduces new delights and possibilities for sushi courses.

城間 孝文Takafumi Shiroma

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

小川 主水Mondo Ogawa

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

Kagurazaka Jiyaki Unasen

神楽坂 地焼うな泉

  • Kagurazaka, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

兼松Kanematsu

Mr. Kanematsu is a chef dedicated only to the culinary arts, presenting the essence of Nagoya's pride, Jiyaki Eel, in his sincere work.

He was born in 1977 in Aichi, the owner of Kagurazaka Jiyaki Unasen. Starting his career at a tempura restaurant in a high-class hotel in Nagoya, he honed his skills in various genres, including Japanese and Italian. Later, he studied at a restaurant specializing in eel, a part of Nagoya's culinary culture, and moved to Tokyo, hoping to offer Jiyaki eel with the same taste and price as his hometown. In June 2024, he established his current restaurant in Kagurazaka, bringing the same deliciousness and enjoyment as in his hometown with his dynamic Nagoya-style Jiyaki technique.

兼松Kanematsu

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