361 - 380 of 1732 chefs
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Urayasu Kourai
浦安 幸来
- Urayasu, Chiba
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shoyu Ramen (soy sauce ramen)
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新井 規和Norikazu Arai
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With his childhood admiration for chefs, Mr. Arai is devoted to his culinary career.
He was born in 1973 in Nagano. As a child, his image of a chef was that of a quiet and diligent artisan. The way they beautifully filleted the fish looked cool and inspired him to enter the culinary world. He worked at the renowned Japanese restaurant Ginza Kitcho for 21 years, where he honed his skills in various aspects of Japanese cuisine, such as simmered and grilled dishes, and demonstrated his ability as a leader. In 2022, he became independent by opening Urayasu Kourai.
新井 規和Norikazu Arai
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Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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根上 和義Kazuyoshi Negami
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Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
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Amiyakitei Meieki Nishi Branch
あみやき亭 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中納 和哉Kazuya Nakano
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Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.
Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.
中納 和哉Kazuya Nakano
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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)
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村岡 孝彦Takahiko Muraoka
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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
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Sakura Cafe & Restaurant Ikebukuro
サクラカフェ＆レストラン池袋
- Ikebukuro West Exit, Tokyo
- Bistro,Italian/French / Mediterranean / International/Fusion / Beer
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野原 隆代Takayo Nohara
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She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.
She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].
野原 隆代Takayo Nohara
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Kaisen Dokoro Fuji
海鮮処 ふじ
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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山田 楓Kaede Yamada
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Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.
He was born in 2003 in Yamanashi. Born and raised in Yamanakako Village at the foot of Mt. Fuji, he worked in a French restaurant in a three-star hotel for three years after graduating from high school. Since then, he has experienced not only high-end restaurants but also casual izakaya and has tried various genres of cuisine. Currently, he is a chef at Kaisen Dokoro Fuji.
山田 楓Kaede Yamada
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Yakiniku Ichiba Genkaya Takadanobaba Branch
焼肉市場げんかや 高田馬場店
- Takadanobaba, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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森 祐治Yuji Mori
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Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.
Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.
森 祐治Yuji Mori
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Sosaku Kushikatsu Bouyatetsu
創作串カツ 坊也哲
- Minamisemba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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越智 哲也Tetsuya Ochi
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Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.
He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.
越智 哲也Tetsuya Ochi
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8TH SEA OYSTER Bar Shibuya Hikarie
8TH SEA OYSTER Bar 渋谷ヒカリエ
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine
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三中西 歩Ayumu Sannakanishi
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Invite you to a new world of food created by the curious mind.
Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.
三中西 歩Ayumu Sannakanishi
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Akaushi Dining yoka-yoka KITTE Hakata Branch
あか牛Dining yoka-yoka KITTE博多店
- Hakata Station, Fukuoka
- Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak
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八坂 良Ryo Yasaka
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Mr. Yasaka's life as a chef started from an experience at a wedding hall.
He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.
八坂 良Ryo Yasaka
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Yakitori Bancho Sapporo Tunagu-Yokocho Branch
やきとり番長 札幌つなぐ横丁店
- Sapporo Station, Hokkaido
- Yakitori/Kushiyaki (grilled skewers),Japanese
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名畑 いるかIruka Nahata
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Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!
Mr. Nahata was born in 1998 in Sapporo, Hokkaido. After graduating high school, he attended Campbellsville University in Kentucky, United States. He then transferred to the College of Central Florida and graduated. He worked as a manager at Kotoya Japanese restaurant in California for a year after graduation. Still, he came back to Japan due to the pandemic of COVID-19. He has worked as a general manager of Yakitori Bancho and Tebasaki Bancho for Bancho for 2 years.
名畑 いるかIruka Nahata
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Teppan Matsuzakaya
鉄板 松阪屋
- Kokubuncho/Ichibancho, Miyagi
- Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
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國井 大輔Daisuke Kunii
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He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.
Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.
國井 大輔Daisuke Kunii
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TAJ NIKKO
タージ日光
- Nikko/Kinugawa, Tochigi
- Indian,Other Asian / Indian / Indian Curry / Beer
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Vinod ChhetriVinod Chhetri
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Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.
He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.
Vinod ChhetriVinod Chhetri
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YAKINIKU Maru Kitashinchi
焼肉マル 北新地店
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Gyutan (beef tongue)
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佐々木 雅之Masayuki Sasaki
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Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.
He was born in 1973 in Nara. After working as a sales representative, he changed his job in 2017aiming to own his own restaurant someday. He made a fresh start at Yakiniku Maru Shinsaibashi branch. Later, he was transferred to the Kitashinchi branch and took on the manager role. Among the many restaurants, he chose Yakiniku restaurant because he had an image of Yakiniku as a feast in his mind. He strives to provide pleasant service to delight his guests.
佐々木 雅之Masayuki Sasaki
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Hidagyu Sukiyaki Nakabashi Wakachiya
飛騨牛すきやき 中橋 わかちや
- Hida/Takayama, Gifu
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
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山田 裕紀Yuuki Yamada
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After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.
He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.
山田 裕紀Yuuki Yamada
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Private Room Yakiniku Wagyu Horumon Isshin
個室焼肉 和牛ホルモン 一新
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Yakiniku Horumon Daigoro
焼肉ほるもん 大五郎
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer
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山本 大五郎Daigoro Yamamoto
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Mr. Yamamoto is making people around the world happy with Yakiniku.
He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.
山本 大五郎Daigoro Yamamoto
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Pizza Verde Matsumoto
Pizza Verde Matsumoto
- Matsumoto Station, Nagano
- Italian,Italian/French / Italian / Pizza / Neapolitan Pizza
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五味 靖夫Yasuo Gomi
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All of the experiences Mr. Gomi went through with pizza have led him to where he is today.
He was born in 1968 in Nagano. Initially, he worked as a pizza delivery staff member. Still, he was impressed by Neapolitan pizza made by professional pizza chefs in Italy and decided to be a pizza chef. After training, he has become one of the world's most respected pizza chef. Later, he honed his skills at specialty stores in Japan and also experienced mobile sales to connect with the needs of different regions. In 2015, he opened Pizza Verde Matsumoto as the culmination of his work. His whole experience with pizza has led him to become who he is today.
五味 靖夫Yasuo Gomi
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DOMO DOMO Ikebukuro Higashiguchi Branch
DOMO DOMO 池袋東口店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)
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アデイカリ スレスAdhikari Sless
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Mr. Sless presents a delightful and delicious time with lots to eat and drink.
He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.
アデイカリ スレスAdhikari Sless
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Usagi to Kame
うさぎと亀
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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吉田 直行Naoyuki Yoshida
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A chef who has studied mainly Itamae cuisine (traditional Japanese cuisine) and local cuisine.
Mr. Naoyuki Yoshida was born in 1970 in Hokkaido. At the age of 20, he entered the world of Japanese cuisine and spent his days studying as a chef at Itamae Ryori Ichifuji in Sapporo. Then, after receiving an offer from a guest visiting the restaurant from Tokyo, he moved to Tokyo at the age of 30. While gaining experience as a chef in Tokyo, he met the owner of Usagi to Kame, which has its main restaurant in Susukino, Sapporo. Currently, he is the head chef at the Ginza branch.
吉田 直行Naoyuki Yoshida
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