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281 - 300 of 665 chefs

Kansaifu Jiyaki Unagi to Hitsumabushi Amanohaku

関西風地焼きうなぎとひつまぶし 天ノ箔

  • Shinjuku-Gyoen, Tokyo
  • Unagi (eel),Japanese / Unagi (eel)

矢田 龍之介Ryunosuke Yada

The natural flavor of eel is enhanced using proven techniques.

Mr. Yada was born in 1998 in Aichi. Growing up in Nagoya's hitsumabushi and eel culture, he became interested in eel cuisine. After training at a major eel specialty restaurant, he also gained experience at private restaurants and mastered a wide range of techniques. While eel is an inherently expensive foodstuff, inexpensive eel has also been distributed in recent years. In these circumstances, he strives to offer eels that taste better using reliable techniques. While respecting traditional cooking methods, he aims to serve the authentic taste of eel.

矢田 龍之介Ryunosuke Yada

Unagi Komagata Maekawa Main Branch

鰻 駒形 前川 本店

  • Asakusa, Tokyo
  • Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)

小林 秀之Hideyuki Kobayashi

Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.

He was born in 1975 in Chiba. After graduating from a cooking school, he started working at a sushi restaurant. He worked there for about a year, but was always feeling that the job was not for him. He then started working for an unagi (eel) restaurant as a part-timer, where he eventually became a full-time worker. He gained a wide variety of experience as an unagi chef. In 2011, he started working at Unagi Komagata Maekawa Main Branch, and is now working as a chef for this restaurant.

小林 秀之Hideyuki Kobayashi

Osteria da K. [Kappa]

Osteria da K.[Kappa]

  • Shimbashi/Shiodome, Tokyo
  • Italian,Italian/French / Italian / Pasta

礒貝 勝成Katsunari Isogai

The Chef's Recommendations

Various experience from famous Trattoria to a 3-star sushi restaurant.

He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].

礒貝 勝成Katsunari Isogai

Yakitori Miyagawa Yotsuya branch

やきとり宮川 四ツ谷店

  • Ichigaya, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山崎 智弘Tomohiro Yamazaki

The young leader advances towards [the best yakitori (chicken skewer) shop in the world].

He was born in 1988 in Tokyo. Being influenced by his mother who worked in the restaurant field, he got interested in cooking  and had training for 4 years at a ramen noodle shop in Tokyo. He entered the current restaurant in 2011, since then, his sociable personality has been the life of the restaurant. Currently he manages the branch as its manager. As the restaurant has an open kitchen, he makes the best effort to behave well and have good communication with the guests. He improves his cooking skills everyday to realize his dream to make his restaurant, which started from Nihombashi, Tokyo, [the best yakitori shop in the world].

山崎 智弘Tomohiro Yamazaki

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch

元祖海老出汁もんじゃのえびせん 渋谷ストリーム店

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

羽方 勇二Yuji Hagata

A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.

Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.

羽方 勇二Yuji Hagata

SAKURA Roppongi

SAKURA 六本木

  • Roppongi, Tokyo
  • French,Italian/French / General / Omurice (omelet rice) / Wine

山本 柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian. 

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本 柊磨Shuma Yamamoto

Drammatico

Drammatico

  • Ogikubo, Tokyo
  • Italian,Italian/French / Italian

重岡 中也Chuya Shigeoka

Steadily achieving his dreams through unshakeable conviction and efforts.

Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.

重岡 中也Chuya Shigeoka

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch

二代目 鮓 桂田 恵比寿・代官山店

  • Daikanyama, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

光野 智昭 Tomoaki Mitsuno

Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.

He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.

光野 智昭 Tomoaki Mitsuno

101 ICHI-MARU-ICHI

101 ICHI-MARU-ICHI

  • Asakusa, Tokyo
  • Dining Bar,Dining bar / General / Cake / Whisky

鈴木 隆介Ryusuke Suzuki

Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.

He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.

鈴木 隆介Ryusuke Suzuki

Sushino Ikumi

寿しの いく味

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

中村 吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村 吉成Yoshinari Nakamura

Mar de Christiano's

マル・デ・クリスチアノ

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine

佐藤 幸ニKoji Sato

The Chef's Recommendations

Cooking style supported by global experience from Europe to Asia.

He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.

佐藤 幸ニKoji Sato

Yurayura Asakusa Branch

ユラユラ 浅草店

  • Asakusa, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

横尾 太陽Taiyo Yokoo

Mr. Yokoo developed steadily, learning not only culinary skills but also skills in customer service.

He was born in 2003 in Tokyo. Helping out at his father's yakitori restaurant sparked his interest in pursuing a culinary career. Gradually, he became fascinated by the cooking depth and honed his skills. He gained experience working at an izakaya in Kitasenju, solidifying his foundation as a chef. At the Yurayura Asakusa Branch, he began as a part-time worker. His sincere attitude and passion for the job were recognized, leading to a full-time position.

横尾 太陽Taiyo Yokoo

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)

高橋 和磨Kazuma Takahashi

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

Choi Oden Shinjuku Main Branch

ちょいおでん新宿本店

  • Nishi-Shinjuku, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

佐藤 敬Takashi Sato

Experienced as a chef at prestigious hotels and overseas. A chef who continues to attract guests.

Mr. Sato was born in 1958 in Tokyo. He has experienced various genres, mainly Japanese food, including Hotel New Otani, where he has worked for 13 years. He has worked not only in Japan but also as a chef in Singapore. He has been with CANVAS Inc. since around 2017 and now works at Choi Oden Shinjuku Main Branch. With his experience entertaining many guests at prestigious hotels and abroad, he continues to charm guests over the counter.

佐藤 敬Takashi Sato

Yakitori Shouchan Ebisu

焼き鳥 ショウチャン 恵比寿

  • Ebisu, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

沼澤 貴宏Takahiro Numasawa

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.

沼澤 貴宏Takahiro Numasawa

Jizakanaya Hamamatsucho Branch

海鮮問屋 地魚屋 浜松町店

  • Hamamatsucho/Daimon, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

奥山 直之Naoyuki Okuyama

Delivering smiles to customers through fresh fish cuisine.

Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs. 

奥山 直之Naoyuki Okuyama

Hokkai Monja × Teppanyaki KIBORI Shinjuku

北海もんじゃ×鉄板焼き KIBORI 新宿

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Trattoria Pizzeria LOGIC Ikebukuro Branch

Trattoria Pizzeria LOGIC 池袋店

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

Chanko Sakaba Edosawa Ryogoku-Ekimae Branch

ちゃんこ酒場江戸沢 両国駅前店

  • Ryogoku/Kikugawa, Tokyo
  • Nabe (hot pot),Japanese

奥山 直之Naoyuki Okuyama

Delivering smiles to customers through dining.

Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs. 

奥山 直之Naoyuki Okuyama

Tori-no-Miyagawa AKASAKA INTERCITY AIR

鶏の宮川 赤坂インターシティAIR

  • Roppongi, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

橋本 淳Jun Hashimoto

The most reliable chef in the restaurant leads the young chefs by showing them the way. 

He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.

橋本 淳Jun Hashimoto

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