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121 - 140 of 1831 chefs

Sushi Miyako

鮨みやこ

  • Nishi-Shinjuku, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐 介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐 介一Keiichi Igarashi

Sukiyaki to shun no shokuzai Kitashinchi Nakatani

すき焼と旬の食材 北新地 中たに

  • Kita-Shinchi, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

岸田 満Mitsuru Kishida

With years of experience working with various ingredients, Mr. Kishida provides a superior moment for each guest.

He was born in 1979 in Osaka. His culinary background includes experience at a yakiniku (Japanese BBQ) restaurant and a French restaurant in hotels. As a chef, he has honed his knowledge and know-how to provide guests with a quality dining experience through his experience with various ingredients. He is currently the owner and chef of Kitashinchi Nakatani.

岸田 満Mitsuru Kishida

Shabu-shabu Temujin

しゃぶしゃぶテムジン

  • Hakodate, Hokkaido
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

村岡 孝彦Takahiko Muraoka

Utilizing the experience and knowledge he has cultivated, Mr. Muraoka proposes a new way to enjoy meat.

He was born on January 29, 1989 in Hokkaido. To follow in his father's footsteps, who took charge at Jingisukan Temujin, he decided to take on the challenge of managing a restaurant. He moved to Tokyo in his early 20s and gained experience in a variety of restaurants, including izakaya (Japanese-style pub), ramen, and yakiniku restaurant, and acquired management know-how. While respecting the flavors and traditions established by his father, he has forged his own path, opened Shabu-shabu Temujin in Hakodate on April 25, 2024, at Hakobiva in front of Hakodate Station, in addition to the Jingisukan restaurant.

村岡 孝彦Takahiko Muraoka

Sushi Renma

鮨練磨

  • Matsuyama/Kume/Wakasa, Okinawa
  • Sushi,Japanese / General / Sushi

宇江城 喜尊Yoshitaka Ueshiro

To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.

Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.

宇江城 喜尊Yoshitaka Ueshiro

The New World

ザ・ニューワールド

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General

鳥羽 周作Shusaku Toba

The Chef's Recommendations

The owner-chef of The New World.

Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.

鳥羽 周作Shusaku Toba

Wai Labo

湧Labo

  • Ikuno/Hirano, Osaka
  • Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森 康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森 康晴Yasuharu Mori

RUSTEAKS

RUSTEAKS

  • Hiroo, Tokyo
  • Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine

加藤 良介Ryosuke Kato

Maximizing the potential of meat and pursuing the ideal meat dish.

Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.

加藤 良介Ryosuke Kato

Amiyakitei Sakae Branch

あみやき亭 栄店

  • Sakae, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

都竹 明Akira Tsutake

To have customers keep coming back to the restaurant.

Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."

都竹 明Akira Tsutake

Unagi no Naruse Morioka Branch

鰻の成瀬 盛岡店

  • Morioka, Iwate
  • Unagi (eel),Japanese / Unagi (eel)

齋藤 翔Sho Saito

To be a part of customers' everyday life, not just for special occasion meals.

Mr. Saito was born in 1993 in Iwate. Starting as a part-time job, he gained experience in kitchen and service work at a restaurant. On May 25, 2024, he became the manager with the opening of Unagi no Naruse Morioka Branch. It is a rare eel specialty restaurant in the area serving delicious eel in a relaxed atmosphere. To make eel, a typical "special occasion meal," more familiar to local residents, he continues to operate the restaurant daily, placing importance on the relationship with customers.

齋藤 翔Sho Saito

Sushi Nakao

鮨なか尾

  • Shimokitazawa, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中尾 康高 Yasutaka Nakao

Mr. Nakao makes sushi using his own unique philosophy and style.

He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.

中尾 康高 Yasutaka Nakao

Shintomicho Maruyasu

新富町 丸安

  • Hatchobori, Tokyo
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake

小栗 洸介Kosuke Oguri

Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.

He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.

小栗 洸介Kosuke Oguri

Okonomiyaki Matochan

お好み焼まとちゃん

  • Miyajima, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

的場 佳織Kaoru Matoba

Mr. Matoba wants the restaurant to be where you can feel free to return anytime.

He was born in 1986 in Hiroshima. It was when his father-in-law opened Okonomiyaki Matochan that he became involved in okonomiyaki. He started helping out in the family business in 2016, and since 2017, he has been a second-generation restaurant owner. He tirelessly works to develop new menu items and improve his services.

的場 佳織Kaoru Matoba

Robatayaki Isshin Namba branch

炉端焼き一新 難波店

  • Namba, Osaka
  • Japanese,Japanese

松本 悠一Yuichi Matsumoto

Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.

Mr. Matsumoto was born in 1993 in Osaka. He originally started out with a love of cooking and the joy of having people tell him how delicious his food was. His quest for more delicious food and flavors led him to become a professional chef. After gaining experience as a part-timer at various restaurants, he ended up at Isshin. Always remembering his original intention, he continues to put his heart and soul into satisfying his customers so they will want to return.

松本 悠一Yuichi Matsumoto

Imajin

今甚

  • Shirokane/Shirokanedai, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

飯田 純一Junichi Iida

Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.

He was born in 1982 in Ibaraki. Impressed by fried rice and dumplings, he developed a passion for Chinese food. His desire to recreate these delicacies with his hands led him to pursue a career as a chef. After graduating from culinary school, he trained for 7 years at the ramen restaurant Menya Musashi. Then, he worked at KINTAN, a Yakiniku restaurant, for 7 years to deepen his diverse skills and experience. In July 2022, he joined Imajin. He has grown to be a central restaurant member with his solid skills.

飯田 純一Junichi Iida

Kimiomou Tsubame no Kurashi

君想うツバメの暮らし

  • Kurayoshi/Central area of Tottori, Tottori
  • Izakaya (Japanese tavern),Taverns / Yum Cha/Dim Sum / Szechuan / International/Fusion

中尾 隼Jun Nakao

Like the swallows that bring happiness, Mr. Nakao delivers happiness with his original dishes.

He was born in 1981 in Tottori. After graduating from high school, he studied the basics of cooking at a culinary school before joining a Chinese restaurant in Kobe. After honing his skills in the Chinese kitchen, he returned to his hometown, Tottori, to gain further experience at various dining establishments. He joined "Kimiomou Tsubame no Kurashi" as a chef and manager, later taking on the role of owner in the fall of 2019. At the restaurant, named after the swallow, a bird of good fortune that brings happiness, which celebrates its seventh anniversary in February 2023, he brings happiness to people through his creative cuisine.

中尾 隼Jun Nakao

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch

KARAOKE HUNDRED 池袋西口店

  • Ikebukuro West Exit, Tokyo
  • Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer

泉岡裕吏Yuuri Izuoka

Mr. Izuoka came to the store once and felt it was life-changing.

He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.

泉岡裕吏Yuuri Izuoka

Zuientei

隨縁亭

  • Namba, Osaka
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General

田畑 伸吾Shingo Tabata

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.

田畑 伸吾Shingo Tabata

Japanese Cuisine Shingetsu

日本料理 新月

  • South Otsu, Shiga
  • Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田 知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田 知子Tomoko Wada

Hakodate Dining Gaya

函館ダイニング雅家

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Sushi / Sashimi (raw fish)/Seafood / Crab

築城 明博Akihiro Tsuiki

His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya

Born in Hakodate, he enjoyed eating from a young age and developed an interest in cooking. When he was heavily into boxing, he often ate ramen. This prompted him to move to Tokyo to study Chinese cuisine. After that he developed an extraordinary talent for cooking and built up experience and expertise across a range of different culinary styles including provincial cuisine and traditional Japanese cuisine. "What you see and what you eat will be a very powerful thing for a chef," he says. He continues to study cooking by trying dishes at many different restaurants. His expertise and constant self-improvement play a central role in the food served at Hakodate Dining Gaya today.

築城 明博Akihiro Tsuiki

Kyoto Yakiniku-dokoro Kihara

京都焼肉処きはら

  • Kyotogosho/Nishijin, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

木原 大輔Daisuke Kihara

Offering high-quality meat and smiles with the theme of "Feast and Special Feeling."

Mr. Kihara was born in Kyoto in 1982. He spent over 6 years honing his skills and knowledge in various establishments, including international cuisine restaurants and izakayas, while living away from his hometown in Tokyo. Inspired by a friend's words, he returned to Kyoto to pursue his dream of owning his own restaurant. He took over and reopened a long-standing yakiniku restaurant with nearly 30 years of tradition. Although he struggled daily with the unfamiliar yakiniku business at first, he now believes that Kihara's unique flavors and ambiance have taken root, earning the love of the local community.

木原 大輔Daisuke Kihara

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