201 - 220 of 1727 chefs
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Ryouriya Somekawa
料理屋 染川
- Gotanda, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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染川 昌裕Masahiro Somekawa
The Chef's Recommendations -
Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.
He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.
染川 昌裕Masahiro Somekawa
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Shibuya Niku-Yokocho Teppan
渋谷肉横丁 てっぱん
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Izakaya (Japanese tavern),Taverns
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宮坂 学Manabu Miyasaka
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Former Thai restaurant owner, pioneer of Thai cuisine in Japan.
Mr. Miyasaka was born on February 6, 1963, in Tokyo. He opened a Thai restaurant in Kichijoji in 1986. Traveled abroad for 10 years to train in Thai cuisine. He also has a unique background, serving as a high school baseball coach for 17 years. Also becoming well-known as the father of one of Comdot's (famous Japanese Youtuber) local friends, Kanata. He is a friendly and friendly person who puts his heart and soul into every dish.
宮坂 学Manabu Miyasaka
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Super Dining Verdure
スーパーダイニング ヴェルデュール
- Kinshicho/Sumiyoshi, Tokyo
- Buffet,Buffet
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前田 勝士郎Katsujiro Maeda
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A specialist in Western cuisine who has been a great support to Tobu Hotels' restaurants.
Mr. Maeda was born in 1970 in Shizuoka Prefecture. Influenced by his chef father, he entered the hotel industry as a chef in 1988. After becoming a Tobu Hotel employee in 1998, he acted as the head chef at Tobu Hotels in Shibuya, Asakusa, and Kinshicho. His skills are the pride of Tobu Hotels, and he has supported the hotels' restaurants for many years while striving to serve food that puts the guests first. He works hard to implement new approaches while building restaurants that allow guests to feel comfortable as they enjoy their meals.
前田 勝士郎Katsujiro Maeda
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Yakiniku Ishigakijima Misakigyu Akasaka Branch
焼肉石垣島美崎牛 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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阿次富 洋貴Hirotaka Ajitomi
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Presenting the charm of "Misaki Beef" in Akasaka.
Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.
阿次富 洋貴Hirotaka Ajitomi
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Kushiage Nakaya Higashi-Azabu
串揚げ なかや 東麻布
- Azabu-Juban, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine
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依知川 高明Takaaki Ichikawa
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Mr. Ichikawa pursues the charm of new skewers that can impress guests.
Kushiage Nakaya Higashi-Azabu opened in January 2022. As a new challenge, he aims to create a restaurant that offers sophisticated cuisine and space and provides guests with a high-quality, extraordinary experience. The charm of Kushiage is the infinite possibilities that transcend genres and ingredients. With fresh, seasonal ingredients and a unique approach, he produces a delicious taste unique to Kushiage Nakaya.
依知川 高明Takaaki Ichikawa
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Shintomicho Maruyasu
新富町 丸安
- Hatchobori, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake
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小栗 洸介Kosuke Oguri
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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
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Sapporo Yakiniku Itsumokoko Susukino Main Branch
札幌焼肉いつもここ すすきの本店
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Yakiniku (grilled meat)
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千葉 洋之Hiroyuki Chiba
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The owner enjoys cooking based on his grandfather's instruction.
Mr. Chiba was born in 1982 in Hokkaido. Receiving guidance from his grandfather, who ran a Yakitori restaurant in Sapporo, triggered his interest in cooking, and he woke up to the joy of cooking from elementary school. He worked in a department store as a vegetable buyer, spotlighting ingredients that are the starting point of food. After that, he trained at a Yakiniku restaurant and became the manager, performing his skills as both a manager and a chef. Then, he left the company to open his own Yakiniku restaurant and opened Sapporo Yakiniku Itsumokoko Susukino Main Branch in August 2024.
千葉 洋之Hiroyuki Chiba
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Sushi Sukiyaki Akamechan
寿し・すき焼き あかめちゃん
- Kanazawa Station, Ishikawa
- Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake
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清水 義男Yoshio Shimizu
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A father and daughter take on a new challenge.
For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.
清水 義男Yoshio Shimizu
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Craft Burger & Grill Jiro
Craft Burger＆Grill Jiro
- Ueno, Tokyo
- Hamburger,Western / General / American / Beer
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高山 光弘Mitsuhiro Takayama
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Mr. Takayama inherited the "genes of chefs" and followed the path of a professional.
He was born in 1976 in Tokyo to parents who run an izakaya (Japanese-style pub). From an early age, he aimed to be a chef and, after graduating from high school, entered a culinary school. Following graduation, he studied Western cuisine at hotels and wedding halls and continued training. Then, gaining experience in a variety of restaurants, he took over his parents' restaurant in 2010. He wanted to create a pet-friendly restaurant, so he researched hamburgers independently and opened Craft Burger & Grill Jiro in December 2019.
高山 光弘Mitsuhiro Takayama
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Teppan Yakiniku Steak Mikinao
鉄板焼肉ステーキ樹直
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak
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大塚 直樹Naoki Otsuka
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Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.
He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.
大塚 直樹Naoki Otsuka
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Niku Baru SHOUTAIAN Shibuya Branch
肉バル SHOUTAIAN 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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千葉 政敏Masatoshi Chiba
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Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.
He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.
千葉 政敏Masatoshi Chiba
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Teppan Yaki Steak House Maruon
鉄板焼ステーキハウス マルオン
- Kurashiki, Okayama
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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石田 宣久Nobuhisa Ishida
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Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.
He was born in 1975 in Okayama. Admiring his cook father, he aspired to become a chef himself. After graduating from Tsuji Culinary Institute in Osaka, he entered Maruon, where his father was the owner and chef. While supporting his father as a chef, he has provided many people with enjoyable dining time. He became president in 2020 and is now the second-generation owner. He continues to offer the same deliciousness to people with his father.
石田 宣久Nobuhisa Ishida
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Kappo Uzuki
割烹 うづき
- Ebisu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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阿部 誠司朗Seijiro Abe
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Mr. Abe serves dishes, devoting all his skills as a chef.
He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.
阿部 誠司朗Seijiro Abe
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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富樫陸也Rikuya Togashi
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Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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Birra Ristrante GAJA Eniwa branch
ビラ・リストランテ GAJA 恵庭店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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名畑 優樹Yuki Nahata
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Customer's happiness is his happiness!
Mr. Nahata was born in November 1982 in Hokkaido. He has been involved in the restaurant industry for about 20 years, since he was 18 years old. He has taken over from his predecessor, but he will provide his customers the best space and service with his natural cheerfulness and energy! Please feel free to talk to him when you visit the restaurant! All of the employees look forward to serving you!
名畑 優樹Yuki Nahata
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Yonezawa Gyu Sankai Ryori Yoshi-tei
米沢牛・山懐料理吉亭
- Yonezawa, Yamagata
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine
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高橋 光也Mitsuya Takahashi
The Chef's Recommendations -
Exhibiting skills that are backed up by experience for the sake of all customers.
Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.
高橋 光也Mitsuya Takahashi
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Yakiniku Kobe Jushiya
焼肉 神戸十四屋
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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横山 晋也Shinya Yokoyama
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Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.
He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Kobe Jushiya. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.
横山 晋也Shinya Yokoyama
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Shabutei Maru Shimotai Branch
しゃぶ亭まる 下田井店
- Takamatsu City, Kagawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)
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山地 真人 Masato Yamachi
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Providing joy to many people through food with rich experience and reliable skills.
Mr. Yamachi was born in 1979 in Kagawa. His love of eating and a strong desire to share the excitement he feels when he tastes something delicious with many people led him to pursue a career in cooking. At the age of 26, he became manager of Shabutei Maru Main Branch, and later he became manager of Shabutei Maru Shimotai Branch at age 38. With a deep love for cooking, he is passionate about bringing happiness to people through food.
山地 真人 Masato Yamachi
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Z/X coffee Shinsakae Branch
Z/X coffee新栄店
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Cafe,Cafe/Sweets / Herb & Spice / Coffee / Cocktail
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永吉 将太Shota Nagayoshi
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Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.
He is originally from Aichi and has spent much of his career in restaurants abroad. After gaining experience in various countries as a restaurant staff member, he returned to Japan and now manages Z/X Coffee Shinsakae Branch. His exposure to diverse cultures and lifestyles is reflected in creating a relaxed space where guests can enjoy themselves just as they are.
永吉 将太Shota Nagayoshi
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Mizutaki Zenzai
水炊き 善哉
- Hirao/Kiyokawa, Fukuoka
- Mizutaki (chicken hot pot),Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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山下 展史Hiroshi Yamashita
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Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.
He was born in 1984 in Miyazaki. He decided to become a chef because he was happy to see people smiling and saying that his food was delicious. Since then, he has gained experience at various restaurants and met many people. In 2023, his skills were recognized, and he joined his current company, where he has worked as a chef at Mizutaki Zenzai ever since.
山下 展史Hiroshi Yamashita
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