1601 - 1620 of 1836 chefs
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Gyutan Sumiyaki Rikyu East Entrance
牛たん炭焼利久 東口分店
- Sendai Station East Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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佐々木竹美SASAKITAKEMI
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Making a career out of his favorite dish
Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.
佐々木竹美SASAKITAKEMI
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Yakitori Tori Ryori Toritatsu
焼き鳥・鶏料理・鳥辰
- Shinjuku West Exit/Tochomae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)
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吉川 公一YOSHIKAWA KOICHI
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With food hygiene his top priority, he is a chef who appraises his fresh ingredients
Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."
吉川 公一YOSHIKAWA KOICHI
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Daichinro New Store
大珍樓新館
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum
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鄭 金華TEI KINKA
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Realizing his childhood dream, he stands in the kichen.
He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.
鄭 金華TEI KINKA
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Gyutan Sumiyaki Rikyu Tagajo
牛たん炭焼利久 多賀城店
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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松原義典MATSUBARAYOSHINORI
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Unforgettable gyutan (beef tongue) at Rikyu
He is from Miyagi Prefecture, and used to eat gyutan (beef tongue) at Rikyu when he was a student. When he went outside the prefecture for work he tried gyutan at various restaurants, but he never encountered a taste that satisfied him. When he moved back to Sendai he joined Rikyu, where he had always dreamed of working.
松原義典MATSUBARAYOSHINORI
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Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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和田 将大WADA MASAHIRO
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He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大WADA MASAHIRO
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Bar & Lounge Twenty Eight
バー＆ラウンジ トゥエンティエイト
- Shimbashi/Shiodome, Tokyo
- Cafe,Cafe/Sweets / Cake / Cocktail / General
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ホセ・サンチェスHOSE SANCHIESU
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Cuisine to be shared with guests that is the culmination of our chef's life experiences
Our chef was born in Mexico in January, 1967. In 1983 he began working at "Crown Plaza Holiday Inn" in Mexico, after which he went on to work in top hotels in America, Switzerland, Japan, and Egypt. Since 2010 he has been head chef at Conrad Tokyo, where he supervises "Bar and Lounge Twenty-Eight".
ホセ・サンチェスHOSE SANCHIESU
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Taiwanese and Chinese Restaurant Kokien
台湾・中華料理 好記園
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Chinese,Chinese / General / Shokoshu (Chinese Shaoxing wine) / Taiwanese
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蔡 慶祥SAI KEISHO
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After finishing school in China, I started working at a restaurant.
From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.
蔡 慶祥SAI KEISHO
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Sekiguchitei
関口亭
- Shinjuku Station South Exit/Yoyogi, Tokyo
- General,Western / General / Omurice (omelet rice) / Wine
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関口 康史SEKIGUCHI YASUSHI
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We make Westernstyle cuisine to suit Japanese tastes!
With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.
関口 康史SEKIGUCHI YASUSHI
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300B ONE
300B ONE
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza
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亀山 大作KAMEYAMA DAISAKU
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His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.
He was born in 1982 in Kyoto Prefecture. His family ran a home-cooking restaurant, so he's always had an interest in cuisine. He started with Japanese food, then switched to Italian when he left for Tokyo. He brings his unique creations to life using his mixed culinary backround.
亀山 大作KAMEYAMA DAISAKU
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Shinkiro
蜃氣楼
- Gion, Kyoto
- Japanese,Japanese / General
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島田 涼SHIMADA RYO
The Chef's Recommendations -
He continues to perfect his skills in a traditional geisha district in order to create food that delights his customers
He loves delicious food and wanted to be able to serve it to customers, so he made the decision to become a chef. Since graduating from culinary college he has spent 13 years working in Japanese restaurants, learning the trade from the basics and building up experience. He is particular about drawing out the innate flavor in ingredients that contain a sense of season and provenance, while at the same time adding an extra touch to simple food. The taste of his food is loved by people of all different ages, and he continues to display his skills, encouraged by expressions of appreciation for his cooking.
島田 涼SHIMADA RYO
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El Pulpo
El Pulpo
- Kagurazaka, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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坂田 慎吾SAKATA SHINGO
The Chef's Recommendations -
Going forward along his dream culinary path in a truly lively bar, coupled with fresh fish
He was born in Kumamoto prefecture in 1982. He loved cooking since he was young, and has had experience working as a part-timer at a small local restaurant in high school and an izakaya (Japanese-style bar) in college. After that, he went down the path of an office worker for a time without forgetting his culinary dream, and went to Tokyo when he was 24. He found employment at companies operating French and Italian restaurants in Yokohama, and studied diligently for about six years at two restaurants. He entered "El Pulpo" in 2011. Although this is his first time at a Spanish bar, his eyes have been opened to the joy that running a bar provides as well. As the chef now, he handles delicious, fresh fish daily.
坂田 慎吾SAKATA SHINGO
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Moriyama no Meiten Wagyu Yakiniku Taiseien
守山の名店 和牛焼肉 大星園
- Moriyama-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat) / Korean
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星野 吉秋HOSHINO YOSHIAKI
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After his father's retirement, he succeeded the family business spanning 3 generations and 50 years
He was born in Aichi Prefecture in 1968. He first thought of running a Korean barbecue shop when he was 40. When his father, the previous head, retired, he felt that someone had to continue the store that his grandfather had started, so he quit his construction job and entered the world of Korean barbecue.
星野 吉秋HOSHINO YOSHIAKI
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Yakitori Fukusumi Fukuan
やきとり福住 福庵
- Iwaki, Fukushima
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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橋本 隼HASHIMOTO JUN
The Chef's Recommendations -
Passionately dedicated to the art of the grill
When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.
橋本 隼HASHIMOTO JUN
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Bistro Le Nougat
ビストロ ヌガ
- Ginza, Tokyo
- French,Italian/French / French / Wine
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梅津Mr. Umetsu
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His father's cuisine was the starting point of his own
He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.
梅津Mr. Umetsu
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Campagne
カンパーニュ
- Ise, Mie
- French,Italian/French / Others / French
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東 健夫HIGASHI TAKEO
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He admires nature's grandeur and pays respect to the divine. He works with local ingredients.
Born in Mie Prefecture on January 7, 1965. He loved to eat from childhood, and pursued the path of becoming a cook to make people happy through food. He decided to become a French chef to challenge the unknown, outside world, and a world that is opposite from his upbringing in the deep mountains of Kumano. He studied under Shima Kanko Hotel's head chef, Tadayuki Takahashi, for three years. Then, after training in France, Osaka, and Kobe, he opened his own restaurant at 26 years old. He continues to make food inspired by nature.
東 健夫HIGASHI TAKEO
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Mond Nihonbashi
主水 日本橋店
- Mitsukoshimae, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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森山 彰文MORIYAMA AKIFUMI
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Offering local cuisine made using naturally abundant Shimane ingredients
Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.
森山 彰文MORIYAMA AKIFUMI
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Bistro and Wine Frenchies
ビストロアンドワイン FRENCHIES フレンチーズ
- Ningyocho/Kodenmacho, Tokyo
- French,Italian/French / French / Wine
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小川 浩之OGAWA HIROYUKI
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Doing part time work as a student inspired me to enter the world of cuisine
I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.
小川 浩之OGAWA HIROYUKI
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Monja Mugi
もんじゃ 麦
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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坂巻 剛SAKAMAKI TSUYOSHI
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Took the path to become a chef naturally.
The chef loved to cook since he was young. Naturally, he chose the path of becoming a chef.
坂巻 剛SAKAMAKI TSUYOSHI
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Onzoshi Matsurokuya
御曹司 松六家
- Roppongi, Tokyo
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)
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藤野 真太郎FUJINO SHINTARO
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A restaurateur who continually seeks to provide a customer-tailored experience.
Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.
藤野 真太郎FUJINO SHINTARO
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Le Coeur et Kokoro
Le Coeur et 心
- Kokura, Fukuoka
- General,Western / General / French / European
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山下 誠市YAMASHITA SEIICHI
The Chef's Recommendations -
I dove into the world of food because I wanted to make people happy through my food.
I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.
山下 誠市YAMASHITA SEIICHI
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