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1121 - 1140 of 1754 chefs

Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten

ぎゅうとん合戦 ブランド牛・アグー豚一頭買い肉料理専門店

  • Onna-son, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Yakiniku (grilled meat)

宇栄原 啓Kei Uehara

He works to create dishes that bring out the flavors of Okinawan ingredients

He was born in 1972 in Uruma city, Okinawa prefecture. This chef meticulously selects his ingredients, which include branded beef, rare parts of pork, and juicy, sweet local vegetables, nurtured in the bright Okinawan sunshine. He also carefully crafts recipes that bring out the flavors of these ingredients. Gyudon Gassen is beautifully located and customers are blessed with a picturesque view. He continues to create top-class cuisine, so that customers enjoy being at his restaurant even more.

宇栄原 啓Kei Uehara

Hitsumabushi Nagoya Bincho Maru Bldg. branch

ひつまぶし名古屋 備長 丸ビル店

  • Marunouchi, Tokyo
  • Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

水谷 正行Masayuki Mizutani

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.

水谷 正行Masayuki Mizutani

Hokkai Seafood & Tokachi Beef Steak Restaurant   Norte

北海シーフード&十勝牛ステーキレストラン ノルテ

  • Hakodate, Hokkaido
  • General,Western / General / French / Steak

酒井 諭Satoshi Sakai

He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].

He was born in 1962 in Hokkaido. He liked cooking for his family, and seeing them pleased. After graduating from TSUJI Culinary Institute, he actively worked in the kitchen of [Bistro Kanapeshu] in Sapporo for 10 years. He also accumulated many years of experience at the [Obihiro Grand Hotel] and [JR Hotel Nikko Northland Obihiro], then entered [LA VISTA HAKODATE BAY] in 2011. Currently, he actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY] and [HAKODATE BAY GOURMET CLUB].

酒井 諭Satoshi Sakai

Ginza Tenichi

銀座 天一

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

田中 秀樹Hideki Tanaka

He creates exquisite tempura with his passion for offering wholehearted cuisine.

He was born in 1979 in Nagasaki prefecture. He liked to treat people with his dishes in his student days and naturally decided to be a chef. Even in his graduation essay in elementary school, he wrote [my future dream is to become a chef]. After working as a deep-sea fisherman, he entered the cooking field making use of his good eye for selecting ingredients obtained through experience as a fisherman. As a chef, he has been specialized exclusively in Tempura and has worked at [Tenichi] for approximately 20 years. Currently, he wholeheartedly creates tempura every day based on his belief of [working with a sincere spirit].

田中 秀樹Hideki Tanaka

Enji

煙事

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / Curry / General / General

尾花 敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花 敬史Keishi Obana

Kanda Unomaru

神田 宇廼丸

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田 浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田 浩二Koji Nagata

Steak Kaisen Teppanyaki Kitakaze

ステーキ・海鮮 鉄板焼 北風

  • Hakodate, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

荒谷 利幸Toshiyuki Araya

The Chef's Recommendations

As a chef, he is making the most of the customer service skills he learnt at a hotel

Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.

荒谷 利幸Toshiyuki Araya

CAFE AUX BACCHANALES

カフェ オーバカナル

  • Hakata Station, Fukuoka
  • Cafe,Cafe/Sweets / Omurice (omelet rice) / Steak / Others

宮原 里紗Risa Miyahara

Ms. Miyahara wants to work where she can confidently say she loves both the food and the atmosphere.

She was born in 1995 in Fukuoka. Chose to work in a restaurant since I like to meet people as well as cook. Attracted by the stylish interior, she joined the company that operates "CAFE AUX BACCHANALES" in 2013. Within 10 years, she studied at affiliated restaurants and progressed to the manager position. From August 2023, she has been working as the manager of  CAFE AUX BACCHANALES, which opened in JR Hakata City. She pays attention to making her guests feel comfortable while also focusing on training employees.

宮原 里紗Risa Miyahara

Ryukyu Chinese Dining Tama

琉球チャイニーズダイニング TAMA

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Chinese,Chinese / Okinawa Cuisine / General / Wine

玉代勢 文廣TAMAYOSE FUMIHIRO

The Chef's Recommendations

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.

玉代勢 文廣TAMAYOSE FUMIHIRO

Gihan Hajimedo

魏飯吉堂

  • Kyoto Station, Kyoto
  • Chinese,Chinese / General

魏 禧之Yoshiyuki Gi

He was brought up with Chinese cuisine.

He was born in 1958 in Kanagawa prefecture. He started working in the kitchen of [Min Yan] run by his parents in Yokohama Chinatown at the age of 11. After working at a renowned Chinese restaurants in Japan, he went to China at the age of 18 and became a special-grade licensed cook. When returning to Japan, he worked at [Manchinro] in Yokohama Chinatown and became the general manager there. Now he often appears on various medias as a famous Chinese chef.

魏 禧之Yoshiyuki Gi

Shunsai Oguraya

旬菜 おぐら家

  • Ikejiri-Ohashi/Mishuku, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop

堀内 誠Makoto Horiuchi

The Chef's Recommendations

A creative chef who has devoted himself to the art of Japanese cuisine.

Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.

堀内 誠Makoto Horiuchi

Atsugi Tachibana

厚木 たちばな

  • Hon-Atsugi/Atsugi, Kanagawa
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

毛利 裕太Yuta Mouri

He joined the restaurant with a part time job, staying on to become a chef

Chef Mori was born in Kanagawa prefecture on June 5th, 1992. He casually joined Atsugi Tachibana for part time work after being invited by a friend. Fascinated by the depth of Japanese cuisine, decided to become a chef. Chef Mori says that it is only natural for chefs to prepare delicious cuisine, and he is strict on himself and always has a high sense of awareness as a professional. Every day he continues to pursue cuisine that is not just delicious, but also impresses his customers and remains in their memory.

毛利 裕太Yuta Mouri

Trattoria & Pizzeria BEATO

トラットリア&ピッツェリア BEATO

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Italian,Italian/French / Pasta / Neapolitan Pizza / Wine

田中 洋光Hiromitsu Tanaka

He wants to shape his way of thinking to fill the trattoria.

He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.

田中 洋光Hiromitsu Tanaka

Kitamae Soba Takadaya (Suehiro)

北前そば高田屋・末広店

  • Takaoka, Toyama
  • Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)

市原 昭久Akihisa Ichihara

He was inspired to become a chef because of his father

Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.

市原 昭久Akihisa Ichihara

Trattoria BiCOLORE Yokohama

Trattoria BiCOLORE Yokohama

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / Pasta

佐藤 護SATO MAMORU

The Chef's Recommendations

In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants

He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.

佐藤 護SATO MAMORU

Hamakko Yokomachi

浜っ子よこまち

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Steak,Yakiniku/Steak / Steak / Tonkatsu (fried pork cutlet) / Seafood

桑原 秀浩Hidehiro Kuwabara

Mr. Kuwabara is a Japanese cuisine chef who pays strict attention to ingredient selection.

He was born in 1980 in Yamanashi. Grew up watching the back of his father, a chef. After training at a Japanese restaurant and a fugu restaurant, hoping to share the Japanese culture and the taste of Japanese ingredients, he joined his father's restaurant, Hamakko Yokomachi. As the second generation, he has renovated and developed the restaurant into a place where people can enjoy both Japanese and Western food. Every day, he continues his efforts to provide the best dishes to his guests by sourcing only the finest ingredients and preparing them with care. "Service, space, and utensils are all a part of the cuisine," he says.

桑原 秀浩Hidehiro Kuwabara

Matsuo Jingisukan Asahikawa Branch

松尾ジンギスカン 旭川支店

  • Asahikawa, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Yakiniku (grilled meat)

松本 寿子Hisako Matsumoto

An absolute cooking enthusiast! Her endless interest in cooking led her to became a chef.

Chef Matsumoto was born in Hokkaido Prefecture. In the leading Hokkaido spa town Sounkyo, she was involved in the restaurant business as a waitress. She developed a passion for her job of serving food, as well as for the color and arrangement of the food on the four-legged trays the food was served on, which naturally led her to becoming a chef and obtaining her cooking license. In 2006, she joined Matsuo Jingisukan Asahikawa brunch, Gaining the deep trust of the owner, Matsumoto became like a right-hand assistant, and with her bright smile and kind consideration, she manages the restaurant with her certain cooking skills.

松本 寿子Hisako Matsumoto

Chugoku Ryori Koka

中国料理 孝華

  • Susukino, Hokkaido
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan

富井 祥司Shoji Tomi

The Chef's Recommendations

His career in Chinese cuisine began when he decided to move to Tokyo to open a ramen restaurant.

Born in Niigata prefecture in July 1948, Mr. Tomi is the second son in a farming family. After graduating from middle school, he decided that he wanted to work in Tokyo, and from there, he moved into Chinese cuisine. After working for 10 years in Tokyo, he honed his skills for 13 years at the Korakuen Chinese Restaurant in Sapporo, Hokkaido. In 1987, he was appointed as a head chef at "Luhua", the Chinese restaurant in Sapporo Korakuen Hotel. Later, Mr. Tomi became a general head chef, overseeing all of the types of food prepared at the hotel. He has been working for a total of 23 years. In that time, he has taken on many important roles and been involved in the training of junior chefs and promoting development. He was awarded a Medal of Honor with a Yellow Ribbon by the Japanese government in Spring 2014.

富井 祥司Shoji Tomi

Shunsai Yamasaki

旬菜 山崎

  • Suita/Settsu, Osaka
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東 賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東 賢治Kenji Ito

Sushi Kapppo Otanko Funabashi Branch

寿司割烹 御旦孤 船橋店

  • Funabashi, Chiba
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市川 正ICHIKAWA TADASHI

Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.

He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".

市川 正ICHIKAWA TADASHI

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