1121 - 1140 of 1813 chefs
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Sushi Urayama Meieki
鮨うら山 名駅
- Nagoya Station, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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清野 孝博Takahiro Kiyono
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Mr. Kiyono wants many people to enjoy the deliciousness of Hokuriku sushi.
He was born in 1977. At first, he entered the world of Japanese cuisine, where he learned sushi. He has traveled abroad to the U.S. to master and spread the Japanese way, and now he has settled in Nagoya. Using unique fish from the Hokuriku region and special red vinegar rice, he offers delicious sushi and a bite that will impress you. He is looking forward to welcoming you to the restaurant.
清野 孝博Takahiro Kiyono
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THE TASTE
THE TASTE
- Shichijo/Tambaguchi, Kyoto
- Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake
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星野 貴大Takahiro Hoshino
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Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.
He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.
星野 貴大Takahiro Hoshino
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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)
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宇栄原 啓Kei Uehara
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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
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Charcoal & Dining Sharaku Himi-ten
チャコール＆ダイニング 写楽 氷見店
- Himi, Toyama
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot) / Motsu Nabe (offal hot pot)
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樋口 就彦Narihiko Higuchi
The Chef's Recommendations -
He searches for the best ingredients to create yakitori (grilled chicken skewer) that brings out the delicious flavors of the chicken
Born in Toyama on July 29th, 1958, his family owned a chicken wholesale store. Growing up and working closely with chicken, as well as watching his father cook yakitori, made him want to run his own restaurant. He set up Charcoal & Dining Sharaku Himi-ten in 1996 and began his career as the restaurant's chef owner. He works on the frontline, continually creating straight cuisine that carefully and faithfully preserves the essence of his ingredients.
樋口 就彦Narihiko Higuchi
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Hakata Shato Hanten
博多 華都飯店
- Hakata Station, Fukuoka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan
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戸嶋 一成Kazunari Toshima
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He keeps offering simple savory dishes.
He was born in 1979 in Fukuoka prefecture. In his teens, he entered the restaurant field to be a chef and started his career at a Chinese restaurant in Hachioji, Tokyo. He worked there for 8 years to obtain knowledge and the know-hows to giving service to the guests. After returning to Fukuoka, he also learned about Japanese cuisine once, then started to work at the current restaurant. He feels happy himself with continuously satisfying the guests by offering [simple savory dishes].
戸嶋 一成Kazunari Toshima
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Sushi Somei
鮨 染井
- Ebisu, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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染井 誠司Seiji Somei
The Chef's Recommendations -
A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.
Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.
染井 誠司Seiji Somei
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Secrets By Seashore
浜辺のかくれんぼ Secrets by Seashore
- Kaihin-Makuhari, Chiba
- Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee
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T・ヨッコT. Yokko
The Chef's Recommendations -
There are reasons why you are as healthy as you are.
This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.
T・ヨッコT. Yokko
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Ginnan
ぎんなん
- Shichijo/Tambaguchi, Kyoto
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza
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伊藤 雅仁Masahito Ito
The Chef's Recommendations -
Serving original dishes made from traditional Kyoto ingredients
Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).
伊藤 雅仁Masahito Ito
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Handmade Soba Makino
手打そば まきの
- Kakuozan/Higashiyama Park, Aichi
- Soba (noodles),Japanese / Soba (noodles)
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牧野 満Mitsuru Makino
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The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.
Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes.
牧野 満Mitsuru Makino
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Japanese Cuisine Shunka
日本料理 旬花
- Nagano, Nagano
- Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / General
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中村 義信Yoshinobu Nakamura
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He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.
He was born in 1976 in Nagano prefecture. After accumulating experience at various Japanese restaurants in Nagano and Tokyo, he worked to open restaurants, and became the manager of restaurants. This rich-experienced chef trained under renowned restaurants and chefs, while continuously studying to widen his knowledge, including the tea ceremony. In 2005, He opened [Japanese Cuisine Shunka] in Nagano. In 2014, this restaurant was relocated to its current location, and [Tempura Kakure Shunka] also opened on its first floor. His restaurants serve kaiseki (traditional Japanese cuisine) using seasonal local ingredients, which is highly received.
中村 義信Yoshinobu Nakamura
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Hitsumbushi Nagoya Bincho Ikebukuro Parco Location
ひつまぶし備長 池袋パルコ店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Japanese,Japanese / General / Unagi (eel)
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山田 伸一Shinichi Yamada
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山田 伸一Shinichi Yamada
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Meimei-tei
羊羊亭
- Hakodate, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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酒井 諭Satoshi Sakai
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He has been actively creating general western cuisine for many years, mainly at hotel restaurants.
He was born in 1962 in Hokkaido. He loved cooking to please people since he was a boy. After graduating from high school, he learned the fundamentals of cooking at Abeno Culinary School in Osaka. After working at [Bistro Kanapeshu] in Sapporo for 10 years, and [Obihiro Grand Hotel] and [JR Hotel Nikko North Land Obihiro] for many years, he has been actively working at [La Vista Hakodate Bay] since 2011. Currently, he is the executive chef at [La Vista Hakodate Bay] and [Hakodate Bay Bishoku Club].
酒井 諭Satoshi Sakai
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Rokukakutei Cafe
六覺燈カフェ
- Nipponbashi, Osaka
- Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine
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中山 善夫Yoshio Nakayama
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A sommelier who can find the perfect wine for every palate
He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.
中山 善夫Yoshio Nakayama
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Sushi Hiroshima Ajiroya Main Branch
鮨広島 あじろや 本店
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi
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平田 成昭Nariaki Hirata
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A childhood dream led Mr. Hirata to the culinary arts.
Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.
平田 成昭Nariaki Hirata
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Kyobashi Basara
京橋 婆娑羅
- Kyobashi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)
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管 武敏Taketoshi Kan
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Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.
Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.
管 武敏Taketoshi Kan
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Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location
ひつまぶし名古屋備長マロニエゲート銀座1店
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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高橋 大勝Masakatsu Takahashi
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高橋 大勝Masakatsu Takahashi
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Tempura Maki
天布良 万喜
- Karuizawa, Nagano
- Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine
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青木 康正AOKI YASUMASA
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A craftsman focused entirely upon tempura.
Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.
青木 康正AOKI YASUMASA
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Gyuniku Senmonten KAZU ~Beef Dinning~
牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)
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丹野 健一郎Kenichiro Tanno
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He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.
He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.
丹野 健一郎Kenichiro Tanno
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Sushi Rebo
鮨 令歩
- Nishiki-sanchome, Aichi
- Sushi,Japanese / General / Sushi / Sake
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佐々木 英師Eiji Sasaki
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Seeing the smiles of all guests is the best part of being a sushi chef.
Mr. Sasaki was born in 1985 in Aichi. At the age of 16, he chose to become a sushi chef and began his training. He changed his job to another industry to "try something different," but returned to sushi chef because he still loved the happy smiles on the faces of his guests when they ate his sushi. At 26, he was chosen as a store manager, and at 27, he set up an affiliated store in Malaysia. Then in January 2021, he was appointed manager of Sushi Rebo at the time of its opening. He provides smooth service to foreign guests with about six and a half years of overseas experience.
佐々木 英師Eiji Sasaki
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Steak & Wine Style Budounoki
ステーキ＆ワインスタイル ぶどうの樹
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Wine
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阿部 大祐Daisuke Abe
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He offers to the guests, wonderful moments with steak and wine.
He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].
阿部 大祐Daisuke Abe
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