1261 - 1280 of 1754 chefs
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Yakiniku HINOE
焼肉HINOE
- Hatchobori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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深瀬 宏宣Hironobu Fukase
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The master chef is a BBQ expert and expected a lot by the [Magician of Meat].
He was interested in cooking since he was a child, and entered an old-established rotisserie. For a long time he accumulated trainings at various BBQ restaurants to be a BBQ expert. He trained hard to obtain the skills to cook meat and a great sense for selecting meat, then met Mr. Matsumoto of [Yakiniku AJIMI], who was also called [Magician of Meat]. Thanks to this encounter, he finally mastered the meat by learning the BBQ in Yakiniku AJIMI way. In 2015, he was chosen as the master chef of [Yakiniku AJIMI] . He has a good reputation not only for his BBQ skills but also for a variety of side menu and restaurant staff meal.
深瀬 宏宣Hironobu Fukase
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OYSTER & WINE VINOBLE
OYSTER & WINE VINOBLE
- Akasaka, Tokyo
- Oyster Bar,Dining bar / Wine
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濱岡 靖示Yasushi Hamaoka
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A chef and wine expert who captivates people with extensive knowledge.
Mr. Hamaoka is a chef at VINOBLE and a wine expert certified as a senior sommelier by the Japan Sommelier Association. In his previous job, he was involved with wine and was knighted as a "Chevalier" and "Commandeur du Bon Temps" in France for his achievements in wine promotion. With the knowledge and recognition from the country of wine, he skillfully pairs wines with dishes, allowing guests to enjoy the deliciousness of wine and its perfect pairing with food.
濱岡 靖示Yasushi Hamaoka
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Steak and Hamburg Steak Outburst & Ponta
ステーキとハンバーグの店 Outburst & Ponta
- Nasu, Tochigi
- General,Western / Hamburger Steak / Steak / Wine
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石水 久美子Kumiko Ishimizu
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Taste exquisite dishes featuring the unique natural bounties of Nasu
Born January 1979 in Tokyo. Awakened to the fun of cooking through a part-time job at a restaurant when he was a student, and dropped out of college to pursue professional cooking. Initially polished skills at Obanzai(Kyoto style side dish) Restaurant in Tokyo, and after moving here to Nasu, has engaged in creative Japanese and Western dishes. Continues to provide the unique flavors of Nasu, which is blessed with many food sources, every day.
石水 久美子Kumiko Ishimizu
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Sushi Takae
鮨 たかえ
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi
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高江 弘幸Hiroyuki Takae
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Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.
He was born in 1973 in Tochigi. Started his culinary career at the age of 25. After working as a Japanese food chef, he entered the world of Sushi chefs. Spent his training days at the famous Sushi restaurant "Sushizen" in Hokkaido. Then, he worked as a chef at the Royal Park Hotel for 13 years, entertaining many people over the counter. After that, he opened Sushi Takae. He provides guests with courses that reflect the various techniques he has cultivated in the world of sushi and Japanese cuisine.
高江 弘幸Hiroyuki Takae
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Hidagyu Ittoya Bakuro Ichidai Nagoya
飛騨牛一頭家 馬喰一代 名古屋
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)
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平手 徳積Tokutsumi Hirate
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Impressed with his boss's passion, he changed his specialty to Japanese BBQ.
He was born on September 26, 1973 in Aichi prefecture. Though he was an Italian chef, he decided to change his field into Japanese BBQ after being fascinated with the charms of Hida Beef and its producers, and the passion of Mr. Fukao, the president of the restaurant. His new goal is to be like Mr. Hirao who keeps studying with a sincere attitude for further improvement. In 2008, he started working at [Hidagyu Ittoya Bakuro Ichidai Nagoya], and is currently working as the master chef there while working actively to create new menus to innovate the restaurant.
平手 徳積Tokutsumi Hirate
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Sha Tom Yum Kung Pochana
シャー・トムヤムクン・ポーチャナー
- Ueno, Tokyo
- Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry
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チャイ・ナ・ライChai Na Rai
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A chef who loves his homeland of Thailand above all else
Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.
チャイ・ナ・ライChai Na Rai
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Sushi Urayama Main branch
鮨うら山 本店
- Sakae, Aichi
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
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小山 和隆Kazutaka Koyama
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Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region).
He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.
小山 和隆Kazutaka Koyama
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Sushi no Jirocho
寿しの次郎長
- Kurume, Fukuoka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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勝野 良治Ryoji Katsuno
The Chef's Recommendations -
This well-respected, skillful, and athletic chef comes from a family with three generations of chefs and connects customers to flavors with an 80-year history.
He was born in Fukuoka Prefecture in 1974 into a sushi-making family. He was brought up playing in the kitchen. His grandfather bought him his own knife when he was in third grade at elementary school. This sparked a natural interest in cooking. As a student, he pursued athletics and even considered going to a sports college. However, he decided that he ought to follow in his father's footsteps and become a chef. He built up 17 years of experience at sushi shops and traditional Japanese restaurants in Fukuoka. Later, he took over at Sushi no Jirocho-the third generation of chefs from his family to work there-and has been there ever since. He is an instructor of the National Japanese Chefs' Association. He is also a lecturer in Japanese cuisine at Fukuoka School of Culinary Arts.
勝野 良治Ryoji Katsuno
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Teshigoto Zefu
てしごと是歩
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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菊田 正見Masami Kikuta
The Chef's Recommendations -
A genuine cook who prepares each ingredient in a way that brings out its best qualities
Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].
菊田 正見Masami Kikuta
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Umakabo
うまか房
- Osaki/Tome/Kurihara, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak
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井口 寛Hiroshi Iguchi
The Chef's Recommendations -
Mr. Iguchi just seeks for the happiness of the guests in front of him.
He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him.
井口 寛Hiroshi Iguchi
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Kaisentei Totoya
海鮮亭 ととや
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Oyster / Sushi
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吉田 良一Ryoichi Yoshida
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Born at a sushi restaurant! He has helped his family for cooking, which naturally led him to the field of cooking.
He was born in Chiba prefecture. As his parents ran a sushi restaurant, he had been interested in cooking since he was small and helped the sushi restaurant. It was therefore natural for him to enter the field of cooking. After accumulating experiences at a Japanese restaurant in Tokyo and izakaya (Japanese style pub) in Kanagawa, he also had further training at his parents' sushi restaurant. When he became 25 years old, he went to Kushiro, Hokkaido where he had been fascinated. He was more fascinated by Kushiro after being familiar with the ingredients in Hokkaido such as local fish when he was working at a sushi restaurant in Kushiro. In 2003, he moved to Chitose, Hokkaido as he especially liked the area. He is currently working actively in Chitose at a popular restaurant loved by local people.
吉田 良一Ryoichi Yoshida
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Yakiniku Sansuien East Entrance
焼肉 三水苑 東口店
- Sendai Station East Exit, Miyagi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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国本 仁基KUNIMOTO JINKI
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Independently continuing the legacy of his grandmother and mother. Earnestly making yakiniku (Japanese BBQ).
He was born in 1969 in Sendai city, Miyagi prefecture. As a child, he helped out in the yakiniku restaurant started by his grandmother. Gaining experience over the years, he decided to branch out and open his own shop, the Yakiniku Sansuien. Gaining fame for its high quality meat and excellent cuts, a second branch, the Yakiniku Sansuien East Entrance was opened in June 2014.
国本 仁基KUNIMOTO JINKI
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Kappo Ryokan Shimizu
割烹旅館 志みず
- Himeji, Hyogo
- Auberge,Other / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Local Sake
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高島 一彰TAKASHIMA KAZUAKI
The Chef's Recommendations -
A longing from childhood for Japanese cuisine and a will to continue his family's culinary hotel.
Born June 4, 1971, from Ieshima, Himeji, Hyogo, his family managed a culinary hotel, and he grew up immersed in a culture of cuisine. Before he realised it himself, he too had become a chef and made the decision to continue the family business. With continued practice and training, he now spends his days exercising his skills at Kappo Ryokan Shimizu. The seafood here, alive with the freshness of only the finest ingredients that he selects himself, has a considerable reputation not just among local regulars, but also tourists who come visiting from afar.
高島 一彰TAKASHIMA KAZUAKI
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Ryowa Daido
料和 大道
- Shin-Kobe/Kitano, Hyogo
- Kaiseki (course menu),Japanese / General / Sake / Shochu
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大道 慎吾Shingo Daido
The Chef's Recommendations -
With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients
Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.
大道 慎吾Shingo Daido
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Kaisen Teppan Izakaya Aichi
海鮮鉄板居酒屋 あいち
- Higashi-Dori/Doyama, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
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門田 隆行Takayuki Kadota
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Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.
He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.
門田 隆行Takayuki Kadota
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Bisai Dining Yuda
美彩ダイニング 湯田
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / General
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吉成 佑太YOSHINARI YUTA
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A chef who devotes his days to making people happy through cooking.
He was born in Miyagi Prefecture in 1987, Chef Yoshinari loved to stand in the kitchen with his mother when he was young. He set his sights on becoming a chef from his ambition to learn a variety of cooking and a desire to make people happy through cooking. After attending the Ecole d'Art Culinaire de Miyagi and obtaining his culinary license, he trained in French cuisine at a Sendai hotel. As a chef at Bisai Dining Yuda, he is attentive to beautiful presentation, and he displays his skills in a variety of dishes including pasta, which is popular with the ladies.
吉成 佑太YOSHINARI YUTA
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French Restaurant Bon Vivant
フランス料理 ボンヴィヴァン
- Ise, Mie
- French,Italian/French / French
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河瀬 毅Takeshi Kawase
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For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown
Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.
河瀬 毅Takeshi Kawase
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Torisen Ippo
鳥専一保
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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服部 亨Toru Hattori
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After a childhood spent at his mother's food stall, continuing her legacy was a natural choice
Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.
服部 亨Toru Hattori
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Washoku - shoujyou - Aoyama
和食 猩々 −shoujyou− 青山
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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木下 正人Masato Kinoshita
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The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.
He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].
木下 正人Masato Kinoshita
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Yakiniku Ichiro
焼肉 一路
- Otsuki/Tsuru/Uenohara, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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長田 晃一Terukazu Osada
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He hopes that customers will love his food and choose to come back again
Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.
長田 晃一Terukazu Osada
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