1501 - 1520 of 1727 chefs
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Kyodo Ryori Tei Sugi no Me
きょうど料理亭 杉ノ目
- Susukino, Hokkaido
- Japanese,Japanese / General / Crab / Hokkaido Cuisine
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芦沢 一弘Kazuhiro Ashizawa
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Fascinated by the ingredients of Hokkaido
The chef started his career at a Japanese cuisine restaurant when he was 18 years old. After advancing his profession through experiences and training, he served as the head chef at the sister restaurant Suginome Hotel Okura Sapporo branch in 2014. Today, as the head chef of this restaurant Suginome Main branch established in 1915, he introduces the local cuisine to the guests using Hokkaido’s great ingredients such as crab and other fresh seafoods.
芦沢 一弘Kazuhiro Ashizawa
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Yakitori Tori Ryori Toritatsu
焼き鳥・鶏料理・鳥辰
- Shinjuku West Exit/Tochomae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)
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吉川 公一YOSHIKAWA KOICHI
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With food hygiene his top priority, he is a chef who appraises his fresh ingredients
Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."
吉川 公一YOSHIKAWA KOICHI
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Fudozaka Kikuchi
不動坂 菊地
- Sannomiya, Hyogo
- Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)
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菊地KIKUCHI
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Since he was a child, he was interested in food and he chose this path.
The chef was interested in making dishes with a variety of ingredients. After a while, he became able to cook on his own, and naturally started to think about working as a chef.
菊地KIKUCHI
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Brasserie Rakuya
ブラッスリー 楽や
- Takikawa/Fukagawa/Sunagawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood
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川野名 順KAWANONA JUN
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From being raised by a fishmonger, to creating a place to eat delicious fish.
Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.
川野名 順KAWANONA JUN
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Shitamachi Shokusai Daidokoro
下町食菜だいどころ
- Ryogoku/Kikugawa, Tokyo
- Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake
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尾崎 行治OZAKI YUKIHARU
The Chef's Recommendations -
He had a mind to open his own, cozy place.
He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.
尾崎 行治OZAKI YUKIHARU
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Restaurant Carrot
レストラン キャロット
- Ueda/Komoro/Saku, Nagano
- Pasta/Pizza,Italian/French / Pasta / Pizza
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三田 錦朗MITA KINRO
The Chef's Recommendations -
Our goal is to make sure our parents eat delicious food.
Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.
三田 錦朗MITA KINRO
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CALA CARMEN
CALA CARMEN
- Nagoya Station, Aichi
- Spanish/Mediterranean,Global/International / General / Spanish / Wine
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カルメンKARUMEN
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Just how it is in Spain. Savor true Spanish cooking.
Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.
カルメンKARUMEN
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Bar & Lounge Twenty Eight
バー＆ラウンジ トゥエンティエイト
- Shimbashi/Shiodome, Tokyo
- Cafe,Cafe/Sweets / Cake / Cocktail / General
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ホセ・サンチェスHOSE SANCHIESU
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Cuisine to be shared with guests that is the culmination of our chef's life experiences
Our chef was born in Mexico in January, 1967. In 1983 he began working at "Crown Plaza Holiday Inn" in Mexico, after which he went on to work in top hotels in America, Switzerland, Japan, and Egypt. Since 2010 he has been head chef at Conrad Tokyo, where he supervises "Bar and Lounge Twenty-Eight".
ホセ・サンチェスHOSE SANCHIESU
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Mamafufu LUMINE EST Shinjuku Branch
馬馬虎虎 ルミネエスト新宿店
- Shinjuku-Sanchome, Tokyo
- Gyoza (dumplings),Chinese / Gyoza (dumplings) / Chinese Sosaku (creative cuisine) / General
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塩脇 進Susumu Shiowaki
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A Chef, Whose Father Was the Role Model
Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.
塩脇 進Susumu Shiowaki
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Oyaji Dining Shobu
おやじダイニング しょうぶ
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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大田 雅博OTA MASAHIRO
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Staying close to our roots is our motto. We aim to create food and an atmosphere that you'll love.
Born in October 1970 on Himakajima Island in Aichi. Because of his love of cooking, he immediately began his training at a Japanese-style restaurant after he graduated from high school. At age 30, he began working in product development for restaurants in Nagoya and after that, he studied restaurant management. At age 35, he opened his own shop, Oyaji Dining Shobu. Always putting his customers first, he strives to create a place that the locals will keep coming back to.
大田 雅博OTA MASAHIRO
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Japanese Restaurant Kisei
日本料理樹勢
- Hiratsuka/Oiso/Ninomiya, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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小山 直樹KOYAMA NAOKI
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Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.
Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.
小山 直樹KOYAMA NAOKI
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Temma Ramen Ako Main branch
天馬らぁめん 赤穂総本店
- Ako, Hyogo
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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井上 裕令INOUE HIROYOSHI
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He entered the ramen (noodles) business with his brother
Mr. Inoue entered the ramen (noodles) business along with his elder brother. At one time, he left and worked in a completely different job for four years, but he then returned to the ramen business. He went on to win a magnificent first place in the "Noodle King Final 2012" competition.
井上 裕令INOUE HIROYOSHI
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Ramen Senka Rapita Main Store
らーめん専家 羅妃焚 総本店
- Iwamizawa/Sorachi, Hokkaido
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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菅原 久義SUGAWARA HISAYOSHI
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He's loved eating since early childhood! He dreamed of having his own restaurant.
When he was young, owner Hisayoshi Sugawara's favourite foods were ramen and curry rice. With the spirit of a child, he dreamed of owning his own restaurant. Since it was his favourite food, Hisayoshi was determined to make the ultimate bowl of ramen himself. Trying the ramen at various restaurants, he made continual improvements until settling on the present taste. That's the taste you can enjoy today.
菅原 久義SUGAWARA HISAYOSHI
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Shimalabo
シマラボ
- Hatchobori/Noboricho/Hakushima, Hiroshima
- French,Italian/French / Wine / Western Sosaku (creative cuisine) / French
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島村 光徳SHIMAMURA MITSUNORI
The Chef's Recommendations -
Working part-time in restaurants during his high-school days proved to be the gateway to a culinary career
He was born in Hiroshima Prefecture on December 4th, 1972. During his high school days he worked in part time jobs at a variety of food and drink establishments and because of this experience he decided to become a chef. Aiming to become a chef in French cuisine, the most highly regarded in the world, he went to France, and at the age of 20 he graduated from the Tsuji Culinary Institute's school in France. After training in top-class hotels, he returned to France. After training in Lyon and Cannes he came back to Japan. He has been with "Mikuni Hiroshima" since it opened. Carrying on in the spirit of chef Kiyomi Mikuni, he opened "Restaurant Shimamura L'Espirit de Mikuni", which he currently operates.
島村 光徳SHIMAMURA MITSUNORI
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Ristrante Onesto
リストランテ オネスト
- Yachiyo/Sakura/Yotsukaido, Chiba
- Italian,Italian/French / Italian / Pasta / Wine
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江幡 雄司EBATA YUJI
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Whole-heartedly Never lose sight of the origin when selecting raw materials.
He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.
江幡 雄司EBATA YUJI
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BIANCARA
ビアンカーラ
- Kichijoji, Tokyo
- Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine
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飯野 究IINO KIWAMU
The Chef's Recommendations -
Seeing the form of the maker in the made is the charm of "vin naturel"
Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.
飯野 究IINO KIWAMU
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Izakaya Kumakichi
居酒屋 くま吉
- Matsue Station, Shimane
- Izakaya (Japanese tavern),Taverns
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熊野 英治KUMANO EIJI
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A chef's job is to bring joy to people.
Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.
熊野 英治KUMANO EIJI
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Kappo Sushi Umeda
割烹・寿司うめだ
- Tokaichi/Funairi/Yoshojima, Hiroshima
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Basashi (horse meat sashimi)
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梅田 真志UMEDA SHINJI
The Chef's Recommendations -
Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.
Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.
梅田 真志UMEDA SHINJI
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Izakaya Shishito
居酒屋ししとう
- Asahikawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood
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加藤 健吾KATOKENGO
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Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".
With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.
加藤 健吾KATOKENGO
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Yakitori Fukuzumi Main Store
やきとり 福住 本店
- Iwaki, Fukushima
- Japanese,Japanese / Yakitori (grilled chicken skewers)
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齋藤 義雄SAITO YOSHIO
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Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.
He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)
齋藤 義雄SAITO YOSHIO
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