41 - 60 of 1835 chefs
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Agu-buta-shabu Izakaya Hakuryu Nishiki
あぐー豚しゃぶ居酒屋 はくりゅう 錦
- Nishiki-sanchome, Aichi
- Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine
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杉崎 栄二Eiji Sugisaki
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Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.
He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.
杉崎 栄二Eiji Sugisaki
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Kokubuncho Kurotaka
国分町 黒髙
- Kokubuncho/Ichibancho, Miyagi
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
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穂? 恒彦Tsunehiko Hotaka
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Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.
He was born in 1960 in Miyagi. The master of Kokubuncho Kurotaka. After graduating from culinary school, he has studied for many years, starting his career at a Japanese restaurant in Sendai. While learning and deepening his knowledge of Japanese cuisine's traditional techniques and tastes, he also acquired Italian techniques to broaden his culinary horizons. He pursues a Japanese x Western approach to cooking that further enhances the appeal of the ingredients. In addition, he has acquired a highly specialized "fugu chef's license." After working as a chef at a famous Japanese restaurant in Tachimachi, he has worked in Kokubuncho since opening his current restaurant in the fall of 2022.
穂? 恒彦Tsunehiko Hotaka
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Okonomiyaki Teppanyaki Ryo
お好み焼き 鉄板焼き 遼
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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小川 遼Ryo Ogawa
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Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.
He was born in 1998 in Hyogo. Working part-time in a restaurant, he discovered the joy of cooking and became interested in the restaurant industry. With the desire to own his restaurant, he gained experience. In November 2023, he opened a creative teppan restaurant, Okonomiyaki Teppanyaki Ryo, featuring seasonal ingredients. He values local production for local consumption, delighting guests with dishes that incorporate an abundance of locally sourced ingredients.
小川 遼Ryo Ogawa
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Roppongi Sunahama
六本木 砂浜
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Okinawa Cuisine
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山田 有輝 Yuuki Yamada
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Serving dishes that reflect the rich ingredients and flavors of Okinawa.
Mr. Yamada chose a career in the restaurant business because he loves to communicate with people. To provide a cozy space and create a heartwarming place for visitors, he continued working hard day by day. His love for Okinawan cuisine led him to open Roppongi Sunahama to share its charm with as many people as possible.
山田 有輝 Yuuki Yamada
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Yakiniku Yoisho
やきにく 宵緒
- Fukushima/Noda, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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松原 英多Eita Matsubara
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Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.
He was born in 1997 in Nagano. At first, he was attracted to the restaurant's atmosphere when he was involved in Yakiniku Yoisho as a part-time staff. After that, he continued working as a part-time worker, but he sympathized with how the owner and the restaurant were and decided to work in earnest as a full-time employee. As he gained experience, he deepened his knowledge of restaurant management and cooking. He is now the manager of the restaurant.
松原 英多Eita Matsubara
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Shikitei Hanamura
四季亭はな村
- Beppu, Oita
- Kaiseki (course menu),Japanese
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池田 千明Chiaki Ikeda
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A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.
Ms. Ikeda is a native of Oita. After learning the basics of cooking at a culinary institute in Osaka, she polished her skills in Japanese cooking in Yufuin, Oita. It was a time when there were few women in the world of Japanese food, but she devoted herself to training more than others and worked hard, showing up at the kitchen earlier than anyone else. Because she wants customers to relax, she doesn't just show her skills in the kitchen. She is also personally involved in management and customer service, and her motto is to see customer reactions herself. Utilizing her delicate sensitivity that she refined through flower arranging, she serves rich food that has both color and flavor.
池田 千明Chiaki Ikeda
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Yakiniku House Tarareba
焼肉はうす たられば
- Nishinakajima-Minamigata, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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永久 潤Jun Nagahisa
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Valuing the customer's point of view, Mr. Nagahisa aims to create a restaurant that provides satisfaction regardless of the occasion.
He was born in Hiroshima. During his 15 years of experience in restaurants in the Osaka area, he has worked mainly in yakiniku restaurants but also Italian restaurants. Through food, he has entertained many people. He currently works as a staff member at Yakiniku House Tarareba. Always keeping the customer's point of view in mind, he strives to create a restaurant that satisfies everyone regardless of the occasion, whether one person, family, or friends.
永久 潤Jun Nagahisa
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Miyagawacho Tensho
宮川町天匠
- Gion, Kyoto
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)
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長谷川 隆次Ryuji Hasegawa
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Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.
He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho.
長谷川 隆次Ryuji Hasegawa
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HILLS CLUB
HILLS CLUB
- Marunouchi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Japanese Sosaku (creative cuisine) / Yakiniku (Japanese BBQ)
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武田 茂雄Shigeo Takeda
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Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."
Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.
武田 茂雄Shigeo Takeda
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Kitashinchi THE
北新地 坐
- Kita-Shinchi, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine
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河原 瑞樹Mizuki Kawahara
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Valuing dialogue with guests, an experienced chef opens up a new frontier.
Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.
河原 瑞樹Mizuki Kawahara
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Marconsorts +plus
マルコンソールプリュ
- Nagoya Station, Aichi
- French,Italian/French / French / Wine
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山本 雅司Masashi Yamamaoto
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Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.
He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.
山本 雅司Masashi Yamamaoto
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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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Sumibiyaki Taishusakaba Mikuriya
炭火焼大衆酒場御厨
- Sasazuka, Tokyo
- Japanese,Japanese
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渡邉 大介Daisuke Watanabe
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Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese.
Mr. Watanabe was born in 1991 in Nagano. The reason why he entered the food and beverage industry was part-time at an izakaya (Japanese pub) when he was a student. He has worked as a manager and head chef in various genres of restaurants in Tokyo. With his experience, he works to please customers by using seasonal ingredients from multiple styles of Japanese, Western, and Chinese cuisine without being limited to only Japanese cuisine.
渡邉 大介Daisuke Watanabe
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Teppanyaki Okonomiyaki Wa
鉄板焼 お好み焼 わ
- Shin-Koiwa, Tokyo
- Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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小野 有海Yumi Ono
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Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.
She was born in 1980 in Tokyo. Initially working as a company employee, she decided to "create a place where people can gather and serve delicious food." After training at the renowned restaurant Teppanyaki Okonomiyaki Saya Main Branch in Sendagaya, she opened her own restaurant, Teppanyaki Okonomiyaki Wa, in April 2018. Each dish she prepares is filled with her solid technique and warm consideration. Her hospitality as an owner who values each person captures the hearts of visitors and does not let go.
小野 有海Yumi Ono
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Niku no Akai
肉のあかい
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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赤井 亮Ryo Akai
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Growing up surrounded by various cuisines, Mr. Akai became a food expert.
He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.
赤井 亮Ryo Akai
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Yakiniku Densetsu Baribari
焼肉伝説バリバリ
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鈴木 進平Shinpei Suzuki
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Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.
He was born in 1987 in Aichi. Starting with a part-time job as a student, he has developed a career in the food and beverage industry. After graduating from Tsuji Culinary Institute, he gained experience and honed his skills in the Japanese food industry, working in Japanese restaurants. Later, as an old acquaintance of the owner, he joined Yakiniku Densetsu Baribari. He is now taking on new challenges while still utilizing his experience.
鈴木 進平Shinpei Suzuki
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Hikizan
引算
- Nagarekawa/Yagembori, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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青木 伸一Shinichi Aoki
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Mr. Aoki delivers the best Japanese cuisine with his "Hikizan (subtraction)" cooking style, in which the deliciousness of seasonal ingredients shines through.
He was born in 1975 in Hiroshima. The owner of Hikizan. After training at a major restaurant in Hiroshima-shi, he produced a sake izakaya, Kokoroya, in Otemachi, the same city, and developed it into a popular restaurant. While cooking dishes that go well with alcohol, he realized the depth of Japanese cuisine again, so he honed his skills in authentic Japanese cuisine. In 2014, he gained the management rights of Kokoroya and became independent. As he operated the restaurant, he prepared to open a Japanese restaurant, and in April 2020, he opened his current restaurant. He entertains guests from Japan and abroad with seasonal Japanese cuisine that is skillfully prepared with the best of ingredients.
青木 伸一Shinichi Aoki
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Shellfish, Shrimp and Crab
貝と海老そして蟹
- Namba, Osaka
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean
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中村 宏Hiroshi Nakamura
The Chef's Recommendations -
The daily goal is to entertain and satisfy guests.
Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.
中村 宏Hiroshi Nakamura
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Yamagata Soba Saryo Tsukinoyama
山形蕎麦茶寮 月の山
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Soba (noodles),Japanese / Soba (noodles) / Local Japanese Cuisine / Sake
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増田 大補Daisuke Masuda
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An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.
Mr. Masuda was born in Tokyo. He is an experienced soba chef who has built up his career at soba restaurants in Tokyo. While Edo Soba was popular in Edo (ancient Tokyo), where many people and cultures came and went, Tsukinoyama offers Yamagata's unique soba, which was born from the rich nature and food culture. He presents the deep world of soba from the viewpoint of a professional who has studied in Edo soba.
増田 大補Daisuke Masuda
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Dohtonbori FELLOWS Okachimachi Branch
道とん堀FELLOWS御徒町店
- Okachimachi, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)
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森 悠Yu Mori
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Mr. Mori cherishes communication with his guests, creating a time full of smiles.
He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.
森 悠Yu Mori
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