41 - 60 of 669 chefs
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Yakiniku Kanda Seinikuten
焼肉 神田精肉店
- Kanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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大澤 一也Kazuya Ozawa
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Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku."
He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.
大澤 一也Kazuya Ozawa
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Wagyu-yakiniku Kagurazaka Ushimasu
和牛焼肉 神楽坂 牛ます
- Kagurazaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
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服部 一甫Kazuho Hattori
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Mr. Hattori wants to share the charm and deliciousness of meat with the guests.
Mr. Hattori was born in 1985 in Kanagawa Prefecture. Initially worked as an editor. From the media industry perspective, he was engaged in the food industry, such as Recipe books for local cuisine. He then decided to switch to the world of food, beverage, and service at the invitation of an acquaintance. After joining Frontier One, he became the manager and waiter at Kagurazaka Ushimasu. He is sharing with the guests the charm and delicacy of "Yukifuri Wagyu Obanazawa."
服部 一甫Kazuho Hattori
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Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch
串かつ酒場 ひろかつ 上野アメ横店
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
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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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Wagyu Yakiniku KIM Shirogane Main Branch
和牛焼肉KIM白金本店
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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DOMO DOMO Ikebukuro Higashiguchi Branch
DOMO DOMO 池袋東口店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)
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アデイカリ スレスAdhikari Sless
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Mr. Sless presents a delightful and delicious time with lots to eat and drink.
He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.
アデイカリ スレスAdhikari Sless
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Shin-Okubo Kankoku Yokocho Hongdaepocha
新大久保韓国横丁 ホンデポチャ
- Okubo, Tokyo
- Korean,Other Asian / Korean / Makgeolli
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ソンスキSonsuki
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Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.
She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.
ソンスキSonsuki
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Sushi Miyako
鮨みやこ
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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五十嵐 介一Keiichi Igarashi
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Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.
He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.
五十嵐 介一Keiichi Igarashi
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Kobe Beef DAIA Nihonbashi-Muromachi Branch
神戸牛ダイア 日本橋室町店
- Mitsukoshimae, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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大坪 辰Shin Otsubo
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Mr. Otsubo continues to work daily to refine his cooking skills and himself.
He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.
大坪 辰Shin Otsubo
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8TH SEA OYSTER Bar Shibuya Hikarie
8TH SEA OYSTER Bar 渋谷ヒカリエ
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine
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三中西 歩Ayumu Sannakanishi
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Invite you to a new world of food created by the curious mind.
Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.
三中西 歩Ayumu Sannakanishi
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Wasanbon Ginza Branch
和三盆 銀座店
- Ginza, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐藤 宗雄Muneo Sato
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Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.
He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.
佐藤 宗雄Muneo Sato
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Usagi to Kame
うさぎと亀
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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吉田 直行Naoyuki Yoshida
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A chef who has studied mainly Itamae cuisine (traditional Japanese cuisine) and local cuisine.
Mr. Naoyuki Yoshida was born in 1970 in Hokkaido. At the age of 20, he entered the world of Japanese cuisine and spent his days studying as a chef at Itamae Ryori Ichifuji in Sapporo. Then, after receiving an offer from a guest visiting the restaurant from Tokyo, he moved to Tokyo at the age of 30. While gaining experience as a chef in Tokyo, he met the owner of Usagi to Kame, which has its main restaurant in Susukino, Sapporo. Currently, he is the head chef at the Ginza branch.
吉田 直行Naoyuki Yoshida
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hale'aina HOA SHIBUYA
hale'aina HOA SHIBUYA
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Dining Bar,Dining bar
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和氣 正敏Masatoshi Wake
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Mr. Wake wants to hear his customers say “delicious” from the bottom of their hearts.
He says he was inspired to pursue a career in cooking after making meals for friends who were very pleased with the food he prepared for them. Pursuing true customer satisfaction, he is also involved in product development, including the restaurant's original menu. Trained in Japan and abroad, he is currently the executive chef, devoted to menu development and mentoring younger chefs.
和氣 正敏Masatoshi Wake
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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富樫陸也Rikuya Togashi
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Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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Sendaigyu Sumibiyaki Steak ELANCE
仙台牛炭火焼ステーキ ELANCE
- Azabu-Juban, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Western Sosaku (creative cuisine)
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柴田 直亮Naoaki Shibata
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Mr. Shibata serves Sendai beef with classical technique and Japanese essence.
He was born in 1972 in Fukuoka. His childhood experience with food prepared at his mother's workplace was the beginning. The food he ate then was so delicious that he dreamed of making it himself. Through this experience, he became interested in cooking and started his own cooking career. He honed the basics of Western cuisine at the long-established Western-style restaurant Hoteiya in Chiba and then expanded his expertise in French cuisine at the restaurant Ramage in Minami-Aoyama. Currently, at ELANCE, he passionately conveys the allure of Sendai Beef cooked over charcoal.
柴田 直亮Naoaki Shibata
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CRAFT BEER FACTORY SHINJUKU ALE
クラフトビール工房 新宿エール
- Shinjuku East Exit/Kabukicho, Tokyo
- Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer
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深谷 茶来羅Chakura Fukaya
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Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.
He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.
深谷 茶来羅Chakura Fukaya
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EL TORITO Nishikasai Branch
エルトリート 西葛西店
- Nishi-Kasai/Kasai, Tokyo
- Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / International/Fusion
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ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez
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The chef received training at restaurants in Mexico and has come to Japan.
Mr. Villalobos Rodriguez was born in Mexico and started his career at the restaurant his family ran in Mexico. He gained cooking experience in Mexico and came to EL TORITO to "introduce the taste of his home country to Japan."
ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez
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Chinese Cuisine Chikuen
中国料理 竹園
- Kinshicho/Sumiyoshi, Tokyo
- Chinese,Chinese
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増井 久Hisashi Masui
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Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.
Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.
増井 久Hisashi Masui
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Yakiniku Tattontei
焼肉 たっとん亭
- Asakusabashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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川口 一輝Ikki Kawaguchi
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Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.
He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.
川口 一輝Ikki Kawaguchi
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Niku to Sakana to Kaki OYSTER Bar&Bistro ~UOHIDE~ Yoyogi-Hachiman Branch
肉と魚とカキ OYSTER Bar&Bistro 魚秀 ～UOHIDE～代々木八幡店
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian restaurants.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.
小俣 卓也Takuya Omata
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