1281 - 1300 of 1732 chefs
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Jushu
寿修
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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先崎 真朗SENZAKI MASAAKI
The Chef's Recommendations -
An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale
He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.
先崎 真朗SENZAKI MASAAKI
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Yakiniku USHIGORO Ginza Namiki Street branch
焼肉うしごろ 銀座並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳴海 博之 Hiroyuki Narumi
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This executive chef creates better products, while offering ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then continued improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy and its operational methods that he continues to lead in the field of yakiniku (Japanese BBQ). Currently, he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.
鳴海 博之 Hiroyuki Narumi
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Kappo Komewo
割烹こめを
- Azabu-Juban, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (tea-ceremony dishes) / General
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沼倉 大将Daichi Numakura
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Mr. Numakura is a Japanese artisan chef passionate about conveying the quality and culture of Japanese food.
He was born in 1995 in Fukushima. He began studying culinary arts on his own and studied at several restaurants. Currently, he is the head chef at Kappo Komewo, which opened in November 2023. He has a passionate spirit of exploration, visiting the producing regions himself to deepen his understanding of the ingredients. Not only does he cook delicious food, but he also takes great care in creating the restaurant's worldview, including the interior design and selection of tableware. He is multi-talented, active as an influencer, and a certified "rice sommelier."
沼倉 大将Daichi Numakura
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Micchan So-honten Hatchobori Branch
みっちゃん総本店 八丁堀店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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浜田 博Hiroshi Hamada
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His inspiration to become a chef came after catching a glimpse of his friend working at an okonomiyaki (savory pancake) shop
He was born in April of 1970 in Hiroshima Prefecture. His love of food extends back to his childhood when he used to frequent okonomiyaki shops around his neighborhood. A friend of his at the time was training at "Mitchan So-honten", which inspired him to go off and do the same thing. He devoted himself to perfecting his skills in okonomiyaki and then took on his current role as a manager at "Mitchan So-honten Hatchobori Branch", which is now the main branch. He works hard every day to preserve the restaurant’s culinary traditions and makes sure that each and every okonomiyaki is carefully prepared for customers, many of whom travel long distances to eat there.
浜田 博Hiroshi Hamada
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GRIDDLE FORCE Itsuraku
GRIDDLE FORCE 逸楽
- Shijo Karasuma/Karasuma Oike, Kyoto
- Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)
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吉田 真也Shinya Yoshida
The Chef's Recommendations -
Through experience in a variety of restaurants, he has honed his culinary and arrangement skills
He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.
吉田 真也Shinya Yoshida
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Yakiniku USHIGORO Omotesando branch
焼肉うしごろ 表参道店
- Harajuku/Meiji-Jingumae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Sushi Hoshiyama
鮨ほしやま
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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星山 忠史Tadashi Hoshiyama
The Chef's Recommendations -
His childhood dreams came true after becoming a reputed sushi chef known for his expert craftsmanship
Mr. Hoshiyama was born in July of 1981 and grew up in Osaka. He was captivated by professional chefs when he was a child in middle school, and those experiences of watching chefs work from behind the counter ended up leading him to where he is today. After his high school graduation he spent seven years training at Tsukiji Sushi-Sei and then another five years at Matsumoto in Kyoto’s Gion district. From there he ventured out on his own to open Sushi Hoshiyama in 2012. Then the very next year he earned a star from a well-known restaurant guide. Today you can find him at his highly regarded restaurant where he pushes forward each day with carefully selected handpicked ingredients.
星山 忠史Tadashi Hoshiyama
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Yakiniku USHIGORO Ginza branch
焼肉うしごろ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Shunsaiten Tsuchiya
旬彩天つちや
- Esaka, Osaka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (tea-ceremony dishes) / Wine
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土阪 幸彦Yukihiko Tsuchisaka
The Chef's Recommendations -
His culinary dreams were fueled by a chance encounter with a future mentor and beautifully crafted food
Born in Shiga Prefecture in 1971, Mr. Tsuchisaka found his passion for cooking after witnessing a sushi chef prepare a vivid display of handcrafted food. After enrolling in culinary school, he took on a part-time job and ended up meeting the chef who would prove to be a professional mentor throughout his career. From there he took on jobs at various restaurants that specialized in Japanese cuisine in order to learn all that he could. At age 27 he moved up to work as a head chef, and then 10 years after that at age 37 he set out on his own to open Shunsaiten Tsuchiya in the Esaka area of Osaka. Mr. Tsuchisaka prepares tempura (deep fried foods) with fresh, seasonal ingredients that are fried with perfect timing. He also devotes himself to providing his staff with exceptional training.
土阪 幸彦Yukihiko Tsuchisaka
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PANCAKE ROOM
PANCAKE ROOM
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Cake / Others
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北沢 真法Masanori Kitazawa
The Chef's Recommendations -
A trip to Hawaii became his turning point to be a chef.
He was born in 1980 in Shiga prefecture. Though he was working as an office worker and had nothing with the restaurant field, he decided to enter the restaurant field he was dreaming of, and started training at a restaurant. He was fascinated with Hawaii when visited there as a tourist and started studying about Hawaiian cuisine after returning to Japan. He opened [PANCAKE ROOM] serving Hawaiian dishes in Kitayama, Kyoto. He is currently devoting himself in developing new pancakes.
北沢 真法Masanori Kitazawa
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Azabujuban Shimoi
麻布十番 しも井
- Azabu-Juban, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General
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直井 三千輝Michiteru Naoi
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His passion for cooking led Mr. Naoi to this career.
He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.
直井 三千輝Michiteru Naoi
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nacrée
nacrée (ナクレ)
- Sendai Station East Exit, Miyagi
- French,Italian/French / French
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緒方 稔OGATA MINORU
The Chef's Recommendations -
He trained in Italian and French cuisine to make the "cute" dishes he imagined at reality
He was born in 1981 in Ibaraki Prefecture. As a young boy Ogata had artistic inclinations, and his interest in "cute" cuisine led him to become a chef. After graduating from the Tokyo School of Culinary Arts, he studied the fundamentals at restaurants in the city. In 2007 he traveled to Italy. After honing his skills at restaurants like Scrigno del Duomo and Da Vittorio, he devoted himself to his studies at ASTRANCE in France before returning home in 2011. Now he works for us.
緒方 稔OGATA MINORU
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Sumibi Jidori Bishu Ayamuya
炭火地鶏・美酒 あやむ屋
- Fukushima/Noda, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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永沼 巧Takumi Naganuma
The Chef's Recommendations -
An experienced chef who uses well-honed techniques to present guests with delicious yakitori (grilled chicken skewers).
He was born in 1966 and grew up in Sapporo, Hokkaido. His love of food encouraged him to pick up a job at a yakitori restaurant in Osaka and start building up experience. After that, he decided to spend six months at a time working at different restaurants in order to develop a wide-ranging knowledge of yakitori. He then moved on to open Sumibi Jidori Bishu Ayamuya, where he devotes each day to preparing food with strict adherence to traditional preparation methods.
永沼 巧Takumi Naganuma
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Gyoza-Dokoro Sukemasa Kyoto Tower Sando branch
ぎょうざ処 亮昌 京都タワーサンド店
- Kyoto Station, Kyoto
- Gyoza (dumplings),Chinese / Gyoza (dumplings)
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今西 貴広Takahiro Imanishi
The Chef's Recommendations -
His restaurant serves only gyoza (dumpling). That is why he really seriously works at it.
He was born in 1980 in Osaka. After working as a server for 17 years, he is currently working in the kitchen. As his restaurant offers only gyoza (dumpling), he sticks to serving it in a perfect condition with a beautiful brown color to meet the expectations of the guests visiting the restaurant for special [Wa-Gyoza (Japanese style dumpling)] made with local ingredients from Kyoto. He is working hard every day to serve his gyoza to many guests.
今西 貴広Takahiro Imanishi
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Bankoden Akihabara UDX shop
盤古殿 秋葉原UDX店
- Akihabara, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Sosaku (creative cuisine)
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テンTen
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Chef who wants many people to enjoy authentic flavors.
Chef Ten creates superior Chinese cuisine at this restaurant by utilizing techniques he learned through his training in China. He is particular about each ingredient, and selects high-quality ingredients from all over the world. Puts all his effort into his food every day, in order to have his customers spend unforgettable moments by enjoying true deliciousness.
テンTen
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USHIGORO Bambina Ginza Branch
うしごろバンビーナ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Azabu-juban Hatano Yoshiki
麻布十番 秦野よしき
- Azabu-Juban, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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秦野 よしきYoshiki Hatano
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A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian
Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].
秦野 よしきYoshiki Hatano
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Toriyoshi Naka-Meguro Branch
鳥よし 中目黒分店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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猪股 善人Yoshito Inomata
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Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.
Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.
猪股 善人Yoshito Inomata
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USHIGORO Bambina Ebisu Main Branch
うしごろバンビーナ 恵比寿本店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Western Sosaku (creative cuisine) / Sushi
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Yakiniku USHIGORO Nishiazabu Main branch
焼肉うしごろ 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Steak / Yakiniku (Japanese BBQ)
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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