641 - 660 of 1836 chefs
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Naizou Yakiniku Senmon Kimoyakiya
内臓焼肉専門 きもやき屋
- Nakamura-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Shochu
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小林 政彦Masahiko Kobayashi
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High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.
He was born in 1977 in Aichi. His father owned a butcher store, and quality meat has been close to his heart since he was a boy. He started working part-time at a butcher store at 16 and was later hired as a regular staff member. After ten years of working in a face-to-face sales-style butcher store, he started his career in the restaurant business. Following working at Wagyu Yakiniku Kojiro, the predecessor of his current restaurant, he became the manager of Naizou Yakiniku Senmon Kimoyakiya. He continues to convey the appeal of offal meat to many people daily.
小林 政彦Masahiko Kobayashi
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Ajiyoshi Sennichimae Branch
アジヨシ 千日前店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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中谷 典史Norifumi Nakatani
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Ensuring guests' smiles is the top priority. Mr. Nakatani is a manager who offers the delicious flavor of Wagyu beef from Osaka.
He was born in 1983 in Okayama. He jumped into the world of food and beverage after working part-time at a yakiniku restaurant as a student. His pure love for yakiniku eventually led him to join Ajiyoshi Co. He gained experience at all the Osaka City branches and is now Ajiyoshi Sennichimae Branch's manager. The smiles of his guests are his top priority, and he does not compromise on every dish he serves. This spirit is shared with other staff members, creating a comfortable atmosphere throughout the restaurant.
中谷 典史Norifumi Nakatani
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Sakanaya Uosei
さかなや魚清
- Numazu, Shizuoka
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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佐藤 晃成Terunari Sato
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Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.
He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.
佐藤 晃成Terunari Sato
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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Sosaku Kushiage Ten
創作串揚げ天
- Miyako/Other remote islands, Okinawa
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Okinawa Cuisine / Awamori
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小峠 義継Yoshitsugu Kotoge
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Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.
He was born in 1978 in Gifu. After working at a traditional ryotei restaurant in Gifu, he gained experience at MICHELIN-starred restaurants in Tokyo. Then, he changed to the service industry to learn customer service and worked at a cruise restaurant and as a manager for wedding halls. He was a manager and chef when he worked for JR Tokai Hotels. After that, he went on to launch restaurants and managed the production of cuisine and service. Currently, he works as a chef at Seven Hills Miyakojima and an instructor at a cooking school.
小峠 義継Yoshitsugu Kotoge
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Kappa Ramen Honpo Izumisano Branch
河童ラーメン本舗 泉佐野店
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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伊藤 純Jun Ito
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Fell in love with KAPPA HONPO president and started a career in ramen (noodles).
Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.
伊藤 純Jun Ito
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Takiniku Ryochan
炊き肉 りょうちゃん
- Miebashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Yakiniku (Japanese BBQ) / Horumon (offal meat)
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金城 光司Koji Kinjo
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This restaurant head delivers the charms of Takiniku, which is unfamiliar in Okinawa.
Mr. Kinjo was born in 1981 in Okinawa. Initially a company employee, he became attracted to the world of cuisine as he became a regular at a particular restaurant. Through his relationship with the owner, he was appointed restaurant head of Takiniku Ryochan, which opened in January 2025. His motto is to provide heartfelt customer service so that guests who choose this restaurant can have an enjoyable time. He pours his heart into customer service so that guests can fully enjoy the charms of Takiniku, which is not yet well known in Okinawa.
金城 光司Koji Kinjo
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Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
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日髙 良実Yoshimi Hidaka
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A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
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Tokachi Butadon Ippin Chitose Branch
十勝豚丼いっぴん 千歳店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine
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尾? 将志Masashi Ozaki
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For that single word "delicious", Mr Ozaki carefully grills the pork every day.
He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."
尾? 将志Masashi Ozaki
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Yakitori Shouchan Roppongi Branch
焼き鳥 ショウチャン 六本木店
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Beer
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寺田 大地 Daichi Terada
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Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.
He was born in 1990 in Tokyo. A part-time job he started in high school brought him to the fascination of the food and beverage industry. After five years of part-time work, he was promoted to manager, a position he held for six years. Later, he became interested in serving customers at Izakaya (Japanese-style pubs) and moved to his current company to gain more experience. He acquired more experience in affiliated restaurants and now manages the Yakitori Shochan Roppongi Branch as a manager.
寺田 大地 Daichi Terada
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Beef-Professional Ginza
牛の達人 GINZA
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Korean
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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Kawagoe Kousushi
川越 幸すし
- Kawagoe, Saitama
- Japanese,Japanese / General / Unagi (eel) / Sushi
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長島 貴子Takako Nagashima
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Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.
She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.
長島 貴子Takako Nagashima
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KOHAKU CHIBO Toranomon
琥 千房 虎ノ門
- Toranomon, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / Japanese Beef Steak
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原 敬規Takanori Hara
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Mr. Hara is a chef who puts his passion for teppanyaki, hoping people will enjoy them using all five senses.
He was born in 1983 in Hiroshima. Since childhood, he has loved to cook. After graduating from culinary school, he trained at a Japanese restaurant for two years. When he wanted to be involved in okonomiyaki, the soul food of his hometown, Hiroshima, he came across and joined CHIBO, a company that operates mainly okonomiyaki restaurants nationwide. Since 2020, he has been working as the manager of KOHAKU CHIBO Toranomon. As teppanyaki is cooked right in front of the guests, he ensures that they can enjoy not only the taste of the food but also the sight of it.
原 敬規Takanori Hara
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Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium
天下の台所 大起水産 八軒家浜 まぐろスタジアム
- Tenmabashi, Osaka
- Sushi,Japanese / Sushi
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山口 貴司Takashi Yamaguchi
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Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.
He was born in 1987 in Sakai-shi, Osaka. While working at Maguro Stadium, he actively absorbs the techniques and knowledge of his seniors. He visits various restaurants to study the taste and presentation of their food. He pursues not only the taste but also the visual appeal of his dishes, satisfying his guests' taste buds and hearts. He is a chef who is sincerely devoted to his cuisine, honing his skills to maximize the appeal of carefully selected ingredients.
山口 貴司Takashi Yamaguchi
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Tonkotsu Monja Konamamire Asakusa Branch
とんこつもんじゃ コナマミレ 浅草店
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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高橋 和磨Kazuma Takahashi
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Mr. Takahashi utilizes the skills and experience he has gained over the years in his daily culinary pursuits.
He was born in 1995 in Tokyo. He began his culinary journey inspired by a part-time job in the food service industry. Having honed his skills at an Italian restaurant, a yakitori restaurant, and a monjayaki restaurant, he has gained experience in a wide range of genres. He was invited to join the Tonkotsu Monja Konamamire Asakusa Branch by one from whom he learned a great deal about his current work, and he has been involved since its opening on December 16, 2023.
高橋 和磨Kazuma Takahashi
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Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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Yakiniku Botanen
焼肉 牡丹園
- Matsumoto Station, Nagano
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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孫 騰光Toko Son
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Spreading smiles through yakiniku is his motto. Every day, Mr. Son stands in the kitchen alongside his mother, the second-generation owner.
He was born in 1978 in Hyogo. He is the third-generation owner of Yakiniku Botanen. Following the Great Hanshin-Awaji Earthquake in 1995, the restaurant relocated to Matsumoto, and he also moved. Having experienced the earthquake with his mother, the second-generation owner, he understood the importance of life and food. With the belief that chefs serve as a crucial infrastructure during disasters, he decided to become the third-generation owner. Nowadays, he works in the kitchen every day with his mother. Their motto is "spreading smiles through yakiniku."
孫 騰光Toko Son
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Ushiyoshibiyori
牛吉日和
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)
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飯塚 啓Satoshi Iizuka
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Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.
He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.
飯塚 啓Satoshi Iizuka
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Uni Senmonten Yoichiya Hakodate Asaichi Branch
うに専門店世壱屋 函館朝市店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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五十嵐 秀平Syuhei Igarashi
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Mr. Igarashi uses his dexterous hands to create beautifully presented dishes.
He was born in 1997 in Aomori. He wanted to find a career that would allow him to utilize his dexterity. Among the different options, he discovered the potential in cooking and started a career as a chef. As he continued his training, he began to feel the depth of the art of cooking and pushed himself even further. Appointed manager of Yoichiya Hakodate Asaichi Branch, which opened in April 2023, he has been creating his specialty dishes.
五十嵐 秀平Syuhei Igarashi
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Cafe Marugo
cafe MARUGO（カフェ・マルゴ）
- Yakuin, Fukuoka
- Cafe,Cafe/Sweets / Cake / Ice Cream / Coffee
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白石 泰隆Yasutaka Shiraishi
The Chef's Recommendations -
From a part time job to the coffee business.
Through a part time job at his aunt's friend's shop, he learned the depth of the coffee world, and chose it as his path. Afterwards, he trained at a few cafes and in November 2010 opened "cafe MARUGO," which he runs now.
白石 泰隆Yasutaka Shiraishi
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