1401 - 1420 of 1813 chefs
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TRATT.USHIGORO Shimbashi Branch
TRATT.USHIGORO 新橋店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (grilled meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the TRATT.USHIGORO line of restaurants.
佐藤 健Takeshi Sato
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Sengokuhara Yuzen
仙石原・游膳
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Shochu
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生野 雄介Yusuke Ikuno
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He wants the guests to enjoy the original tastes of the ingredients.
Born in Yokohama in 1980. He liked making things and having trips since he was small. That is why he was naturally interested in cooking and decided to be a chef. When visiting Hakone, people enjoy visiting many places, including his restaurant. It has been his pleasure if they remember his restaurant as one of the fun memories, on their way home in a train or a car.
生野 雄介Yusuke Ikuno
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Soshu Torigin Main Branch
相州 鳥ぎん 本店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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瀬戸 清乃Kiyono Seto
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Unable to ignore her passion for cooking, she changed her profession to become a hardworking chef
She was born in Kanagawa Prefecture. Although her former profession was completely unrelated, she was unable to contain her interest in the restaurant industry and her passion for cooking, and became a chef. Her career as a chef began at [Soshu Torigin,] a restaurant that she had often come to ever since she was a child, and a place that she felt had delicious food. She studies hard on a daily basis in order to create food that brings joy to customers. She now serves kushiyaki (grilled skewers) that have been grilled to juicy perfection.
瀬戸 清乃Kiyono Seto
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Yakiniku USHIGORO Shinjuku 3-chome branch
焼肉うしごろ 新宿三丁目店
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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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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MOSS okinawa
MOSS okinawa
- Kokusai dori, Okinawa
- French,Italian/French / Japanese Sosaku (creative cuisine) / French / Western Sosaku (creative cuisine)
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中村 寿之Toshiyuki Nakamura
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Following the footsteps of his father, Mr. Nakamura himself became a chef.
He was born in 1989 in Kanagawa. From the age of 12, he helped his parents run restaurants and improve his sense of cooking. His career began in earnest at the age of 18. He studied under Chef Sakai at La Rochelle for 10 years. He opened a cafe & private accommodation in Nakijin Village, Okinawa. In 2020, he joined I.P.S. Co., Ltd. and became the sous chef of CROSS TOKYO. After working as head chef at CROSS GRILL POT HOUSE/CROSS FOOD LAB, he became head chef at MOSS Okinawa in 2023.
中村 寿之Toshiyuki Nakamura
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WASHOKU SOUTEN
WASHOKU 蒼天 SOUTEN
- Nagatacho, Tokyo
- Kaiseki (course menu),Japanese / General / Sushi / Teppanyaki (iron griddle grilling)
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髙橋 賢Ken Takahashi
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Mr. Takahashi delivers ancient and traditional Japanese flavors in a stylish new WASHOKU.
He joined the Shin Yokohama Prince Hotel and was appointed head chef of the main dining room WASHOKU SOUTEN at the opening of The Prince Gallery Tokyo Kioicho in 2016. Paying particular attention to the tableware and presentation, he offers a modern and stylish new WASHOKU with traditional and ancient Japanese flavors. His activities are not limited to the domestic market; he has been invited to gourmet events in Italy, Spain, and other countries, where he has received praise from many gourmets.
髙橋 賢Ken Takahashi
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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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Kaiseki Kappo Nagasaka
懐石割烹 なが坂
- Sannomiya, Hyogo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)
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長坂 俊明Toshiaki Nagasaka
The Chef's Recommendations -
The delight he felt after having his cooking complimented as a child inspired him to become a chef
He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.
長坂 俊明Toshiaki Nagasaka
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Toriyoshi Naka-Meguro Branch
鳥よし 中目黒分店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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猪股 善人Yoshito Inomata
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Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.
Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.
猪股 善人Yoshito Inomata
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Toriyoshi Naka-Meguro
鳥よし 中目黒店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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山口 晶Akira Yamaguchi
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The key to keep offering tasty yakitori is generous careful preparation
Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste.
山口 晶Akira Yamaguchi
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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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Nishiki Uoriki KYOTO TOWER SANDO branch
錦魚力 京都タワーサンド店
- Kyoto Station, Kyoto
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers) / Donburi (rice bowl)
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塩見 哲孝Noritaka Shiomi
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Mr. Noritaka Shiomi is actively working, leveraging on his rich experience from the management section.
Mr. Noritaka Shiomi was born in 1976 in Osaka prefecture. He was shy and uncomfortable with interpersonal relationships but dared to jump into the restaurant industry to overcome his shyness. At the age of 18, he started working for a restaurant chain and became a manager at 27. At 33, he became a supervisor of the Tokyo and Saitama areas and managed several branches. He then decided to hone his culinary skills and started working at the historic restaurant Nishiki Uoriki. Currently, he strives to improve his skills while maintaining Nishiki Uoriki's traditional cooking methods.
塩見 哲孝Noritaka Shiomi
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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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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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Yakiniku USHIGORO Omotesando branch
焼肉うしごろ 表参道店
- Harajuku/Meiji-Jingumae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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USHIGORO Bambina Shibuya Branch
うしごろバンビーナ渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Hamburger Steak / Steak
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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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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Hikariya Nishi
ヒカリヤ ニシ
- Matsumoto Station, Nagano
- French,Italian/French / French / Wine
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田邉 真宏Masahiro Tanabe
The Chef's Recommendations -
Opening the way in the field of cuisine with the broad knowledge that he learned from his pioneers and renowned restaurant abroad
Born in Tochigi in 1975. He wanted to be a chef as he was enjoying his grandmother's cooking who lived in France. After graduating from [Ecole Curiner Kokuritsu], a cooking school, he worked under Mr. Kazunori Otowa at [Auberge] in Utsunomiya. Then he went to Europe and accumulated experiences at renowned restaurants in Lyon, Florence, Barcelona, London. After returning to Japan, he became the master chef of [Niki Club] in Nasu. He has also been working for restaurants in Roppongi and Ginza. As the grand chef of [Hikariya] group since 28 years old, he has been devoting himself to natural French cuisine, respecting the thoughts of the producers of the ingredients, raising chefs of the next generation, and educating people about food.
田邉 真宏Masahiro Tanabe
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USHIGORO Bambina Ginza Branch
うしごろバンビーナ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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