1301 - 1320 of 1732 chefs
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Ehime / Uwajima Ryori Kadoya Toranomon
愛媛・宇和島料理 かどや 虎ノ門
- Toranomon, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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末永 悦巳Etsumi Suenaga
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To stay busy and to contribute something of worth - the job of chef is a sacred task
Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.
末永 悦巳Etsumi Suenaga
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Naniwa Kappo Kigawa
浪速割烹 喜川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Cookshop
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上野 修UENO OSAMU
The Chef's Recommendations -
His experience with French cuisine has shaped his current culinary style
Our chef was born in Osaka in 1961. At the age of 50, this year marks a turning point in his life as the successor to the established restaurant Kigawa. He first entered the the world of cooking at the age of 19 just for the experience, but he found he wanted to learn more, so he trained in French cuisine. After about five years, he returned to Kigawa, where he has worked for 30 straight years since. He incorporates French culinary techniques in an original style that allows his Osaka-style restaurant to flourish.
上野 修UENO OSAMU
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Kinosuke
喜之助
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Sawa (cocktail of spirits and soda) / Highball
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永井 孝司Takashi Nagai
The Chef's Recommendations -
Always making efforts to please the guests with his dishes.
He was born in 1971 in Kanagawa prefecture. He got interested in cooking for the first time in his middle school days when he made sunny side up eggs and was told [delicious]. He has accumulated trainings and improved his knowledge and skills, only to serve delicious food. He sticks to using high-quality ingredients to bring out the original tastes of the ingredients to their maximum. Now he is devoting himself in studying about ingredients, especially to increase his repertory with [boiled fish with soy sauce].
永井 孝司Takashi Nagai
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Fried Chicken and Highball Link
フライドチキンとハイボール リンク
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / Chicken / Western Sosaku (creative cuisine) / Highball
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北川 浩次Koji Kitagawa
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Became a chef to cook the deep-fried dishes that he has loved since he was a child.
He was born in 1979 in Ishikawa prefecture. He has loved deep fried dishes such as fried chicken since he was a child, but never thought of entering the restaurant field. After graduating from school, he started working at an izakaya (Japanese pub) and a dining kitchen, and accumulating experiences as a chef and a server also. He is still pursuing how to make delicious fried chicken.
北川 浩次Koji Kitagawa
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Otaru Jingisukan Club Kitatogarashi Main Branch
小樽ジンギスカン倶楽部 北とうがらし 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
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鶴間 公介Kosuke Tsuruma
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Encounter with the Morikuma family, the owner, made him a chef.
Though he had no relation with cooking at all, an encounter with the Morikuma family, the owner of [Otaru Jingisukan Club Kitatogarashi] became his big turning point. After experiencing various restaurants in the group in a short time, such as ramen (Chinese noodles), soba (Japanese noodles), izakaya (Japanese pub) serving grilled dishes, he is currently working as a manager of Kitatogarashi!
鶴間 公介Kosuke Tsuruma
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Kanazawa Sekitei
かなざわ石亭
- Kenrokuen Garden, Ishikawa
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
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宮本 信寛 Nobuhiro Miyamoto
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His career as a chef is rooted in the happy smiles of his family.
Born in 1968 in Ishikawa prefecture. He had a chance to cook for the family when his mother became sick. His meal was well received then and that was when he began pursuing his culinary career. After graduating high school, he entered to Asadaya corporation, brushed up his skills at Sekitei for 10 years, Shougyotei for 12 years and worked as a head chef at Hotaruya in the tea house district for 3 years. From 2012, the head chef serves the dishes for guests at Sekitei.
宮本 信寛 Nobuhiro Miyamoto
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Kyoto Steak Wagyu - Gottie's BEEF
京都 ステーキ 和牛 Gottie’s BEEF ゴッチーズビーフ
- Kyoto Station, Kyoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak
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本位田 覇嘉Haruka Honiden
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Simply wants to have a delicious meal.
He was born in 1986 in Okayama prefecture. He decided to enter the cooking field as he loved eating since he was young, and simply wanted to have a delicious meal. After graduating from a high school, he learned about meat at a meat shop in Kyoto, while he was improving his skills at a Kyoto cuisine restaurant. Then he was appointed as the master chef of [Gottie's BEEF Kyoto Tower branch] where he is currently working. He keeps studying on ingredients to serve delicious meat dishes to the guests.
本位田 覇嘉Haruka Honiden
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Ubuka
うぶか
- Yotsuya, Tokyo
- Kaiseki (course menu),Japanese / General / Crab
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加藤 邦彦KATO KUNIHIKO
The Chef's Recommendations -
A love for large shellfish, leading him into the culinary world
He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.
加藤 邦彦KATO KUNIHIKO
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Sushidokoro Tsunoda
鮨處 つの田
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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角田 哲也TSUNODA TETSUYA
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Purists, bringing to life their aspirations gained from TV dramas.
He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.
角田 哲也TSUNODA TETSUYA
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Japanese Cuisine Yamazaki
日本料理 山崎
- Kyobashi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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山崎 浩治Koji Yamazaki
The Chef's Recommendations -
He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars.
He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars.
山崎 浩治Koji Yamazaki
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Miyabi An
みやび庵
- Hida/Takayama, Gifu
- Soba (noodles),Japanese / Gyudon (beef bowl) / Soba (noodles) / Kaiseki (traditional multi-course meal)
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角田 博Hiroshi Tsunoda
The Chef's Recommendations -
He believes in thoroughly investigating things. A chef who is brimming with passion
Chef Tsunoda was born on July 7th, 1970 and is from Saitama prefecture. He is a graduate of Musashino Cooking College. He decided to become a chef because he liked cooking and because he started a part time job at a restaurant. He steadily gained experience, rising up to become the head chef at a Japanese restaurant in a resort hotel. Along the way, he became fascinated by the charm of soba noodles, studying them while still working as head chef before going independent. He opened Miyabi An in Hida Takayama.
角田 博Hiroshi Tsunoda
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Ariran Beppu
亜李蘭 別府店
- Beppu, Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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港 船太郎MINATO SENTARO
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Raised in the world of cuisine with his father and grandfather before the cutting board
Raised from birth in an environment with chefs nearby, he had vague images of being a chef in the future for as long he can remember, but it was being invited to his grandfather's Japanese restaurant that started him on the road. Afterwards, he accumulated experience in Japan and thus came to where he is now.
港 船太郎MINATO SENTARO
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Hitsumabushi Nagoya Bincho Lachic Location
ひつまぶし備長 ラシック店
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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和田 英樹Hideki Wada
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和田 英樹Hideki Wada
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Nijo Kizuki
二條 葵月
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)
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森本 彰Akira Morimoto
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Loves being a chef as he can see happy faces of the guests close.
He was born in 1971 in Yamaguchi. As his parents ran a sushi restaurant, he used to help them since he was small. He decided to be a chef when seeing the guests enjoying sushi. After graduating from a cooking school in Osaka, he had training at a Japanese restaurant in Kyoto. Being recognized for his cooking skills, he was asked to work for their Tokyo branch and then later went back to Kyoto. In the end of July 2014, he opened [Nijo Kizuki] to create a relaxing space to enjoy a meal.
森本 彰Akira Morimoto
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Meijiken
明治軒
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- General,Western / Omurice (omelet rice) / Japanese Beef Steak / General
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萩野 進HAGINO SUSUMU
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Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.
Aspiring chef Susumu Hagino was 23 when he first discovered Meijiken. Forty years have passed since that moment, during which time Chef Hagino learned all about taste and technique from the restaurant's master. Using seasonings passed down for generations, he prepares dishes that cannot be tasted anywhere else. He believes that passing this onto the next generation of youngsters is an important duty.
萩野 進HAGINO SUSUMU
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Campbell Early
キャンベル・アーリー
- Hakata Station, Fukuoka
- Cafe,Cafe/Sweets / Parfait / Fruit / Fresh Juice
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末永 元気Genki Suenaga
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He became a patissier by the influence of his mother who often made pastries for him.
He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early].
末永 元気Genki Suenaga
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Tsujiri Cafe
辻利カフェ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Parfait / Ice Cream / Japanese Tea
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加藤 美希Miki Kato
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She was fascinated with [food] as it connects people.
She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.
加藤 美希Miki Kato
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Kyo no Yakinikudokoro Hiro Kyoto Tower Sando branch
京の焼肉処 弘 京都タワーサンド店
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Kushiyaki (grilled skewers) / Yakiniku (grilled meat) / Horumon (offal meat)
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岸本 雅也Masaya Kishimoto
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A casual encounter during job hunting led him to what he is now.
He was born in 1985 in Kyoto. He got to know Hiro where he is currently working for, during job hunting when he was a junior at a university. He decided to enter the company as he agreed with their philosophy and the atmosphere of the restaurant, and also he liked eating. After working at [Kyo no Yakinikudokoro Hiro] Kiyamachi branch and Kyoto Ekimae branch, he is currently working as the manage at Kyoto Tower Sando branch, trying a new business style. With his motto to make people happy through food, he is making efforts to create a space where everyone can be happy.
岸本 雅也Masaya Kishimoto
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Agu Shabu Shabu Nabe Soba Kaiseki Ryukyu Dining Touka
アグーしゃぶしゃぶ鍋・蕎麦会席 琉球ダイニング 桃香
- Onna-son, Okinawa
- Japanese,Japanese / Steak / Kaiseki (traditional multi-course meal) / Shabu-shabu (boiled meat slices)
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杉浦 康生SUGIURA YASUO
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We offer you high-quality cuisine, never neglecting the basics.
Born in 1966 in Yamanashi prefecture. As a lover of cooking, he entered Tsuji cooking technical school. While at university he received his license to serve fugu, and after graduating spent 10 years working in a restaurant in Kofu City. With strong ambition, he learnt how to cook soba noodles by hand at a famous soba store in Akasaka, and also learned the art of making tea. During the height of the bubble age, he learnt the finest, most elegant cooking techniques, before opening Momoka. With carefully selected ingredients, he brings you a variety of Japanese dishes.
杉浦 康生SUGIURA YASUO
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Gion Owatari
祇園 大渡
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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大渡 真人OOWATARI MAHITO
The Chef's Recommendations -
Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.
Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.
大渡 真人OOWATARI MAHITO
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