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501 - 520 of 1799 chefs

Ginza Cobau Namiki-dori branch

銀座コバウ並木通り店

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小山 展男Nobuo Oyama

Mr. Oyama warmly welcomes guests and offers sincere hospitality.

Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant. 

小山 展男Nobuo Oyama

Matsusaka Ushi Tajima

松阪牛田じま

  • Toyocho/Minami-Sunamachi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

水原 裕文Hirofumi Mizuhara

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.

水原 裕文Hirofumi Mizuhara

Rokkasen Nishiguchi Main Branch

六歌仙西口本店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

迫田 進一郎Shinichiro Sakoda

Welcoming guests with gracious customer service.

Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.

迫田 進一郎Shinichiro Sakoda

Italian Cuisine Bocca Buona

イタリア料理 ボッカボーナ

  • Hida/Takayama, Gifu
  • Italian,Italian/French / Italian / Pasta / Pizza

村山 淳Atsushi Murayama

Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].

He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.

村山 淳Atsushi Murayama

foujita

foujita

  • Fukushima/Noda, Osaka
  • Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)

門野 倫也Michiya Kadono

The Chef's Recommendations

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.

門野 倫也Michiya Kadono

Fukusho

ふく匠

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)

村田Murata

Offers "a little bit better" at an affordable price, providing luxury for adults.

Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.

村田Murata

Shinmura Chikusan Miyakonojo

新村畜産 都城店

  • Miyakonojo/Kobayashi, Miyazaki
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

江田 竜二Ryuji Eta

It is only because he has a firm foundation that he has thrived as a chef

Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.

江田 竜二Ryuji Eta

Akahagi Sushi Tamahagane

赤萩 鮨 玉鋼

  • Chikusa/Imaike/Ikeshita, Aichi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市來 隆司Takashi Ichiki

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food. 

市來 隆司Takashi Ichiki

Ryotei Omiya ICHI-NO-YA

料亭 大宮 一の家

  • Omiya, Saitama
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石 純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石 純一Junichi Akaishi

Zerodo Jukusei Steak

0℃熟成ステーキ

  • Namba, Osaka
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

鬼塚 尚也Naoya Onizuka

Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.

He was born in 1998 in Osaka. His grandmother was an excellent cook and used to serve him and his friends. Her food was delicious, and the people who ate it were smiling and saying, "Delicious." He became a chef because he wanted to make people smile with his own cooking. At 15, he entered the world of cooking and trained at Rakushoku Kukan Satoshiya. After that, he joined Creo-ru corporation at the age of 20. He is currently working as a chef at Zerodo Jukusei Steak Main Branch.

鬼塚 尚也Naoya Onizuka

Unagi Komagata Maekawa Marunouchi Branch

鰻 駒形 前川 丸の内店

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

笠原 広一Koichi Kasahara

The Chef's Recommendations

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.

笠原 広一Koichi Kasahara

AVOCADO HOUSE NAMBA

AVOCADO HOUSE NAMBA

  • Namba, Osaka
  • Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion

Agu Tonkatsu Coshon

アグーとんかつコション

  • Okinawa Prefectural Office, Okinawa
  • Japanese,Japanese / Tonkatsu (fried pork cutlet)

宮城 康司Koji Miyagi

As he liked cooking since he was a child, he worked part time at a restaurant.

He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].

宮城 康司Koji Miyagi

PIZZAHOUSE

PIZZAHOUSE ピザハウス

  • Urasoe, Okinawa
  • Italian,Italian/French / Italian / Pizza / Steak

坂本 昭司Shoji Sakamoto

The Chef's Recommendations

He was brought up with home-grown vegetables, fruits, and rice, and always felt close to food

He was born in Saitama in 1960. He moved to Tokyo when he was 18 years old, after working part-time in a western style restaurant, he made up his mind to live as a chef. He was trained by chef Sakai of [La Rochelle] for 10 years beginning in 1987. On his days off, he deepened his knowledge of ingredients at a specialized butcher and Tsukiji fish market. During that time he had experienced as chef at the official residence of the Japanese ambassador as well as being in charge of catering for the Consulate General. In 1992 he started his training again under chef Sakai and in 2004 started working at [PIZZA HOUSE]. In 2015 he became the third head of the company, now he is playing an active role as an owner chef who both serves customers and  develops new menus.

坂本 昭司Shoji Sakamoto

TREE by NAKED yoyogi park

TREE by NAKED yoyogi park

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

A5 Wagyu Ten Sukiyaki, Shabu-shabu

A5和牛 天 すき焼き、しゃぶしゃぶ

  • Kumamoto, Kumamoto
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine

古賀 欣士郎Kinshiro Koga

The depths of dining learned on site. Mr. Koga offers various ways to enjoy food.

He was born in 1994 in Kumamoto. His involvement with dining started with his part-time job experience as a high-school student. At that restaurant, he learned the depths of dining through customer service. After that, he joined a creative Japanese restaurant in Kumamoto City. He then struck out on his own after learning Washoku cuisine. After opening an iron-griddled restaurant and izakaya pub that offered new sensations in all-you-can-drink, he opened Ten, a restaurant specializing in A5 Wagyu sukiyaki and shabu-shabu.

古賀 欣士郎Kinshiro Koga

Yakitori Miyagawa Akasaka branch

やきとり宮川 赤坂店

  • 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

Namba Teppanyaki Sublime

難波 鉄板焼き Sublime

  • Namba, Osaka
  • Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

Shabuzen Umeda Branch

しゃぶ禅 梅田店

  • Kita-Shinchi, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡 雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡 雅彦Masahiko Sodeoka

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)

金城 光司Koji Kinjo

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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