581 - 600 of 1799 chefs
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Wasai Yakura
和彩 八倉
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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有賀 宏樹Hiroki Ariga
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Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.
He was born in 1977 in Kanagawa. The sous-chef at Wasai Yakura. He grew up familiar with ingredients from the Kanagawa Prefecture, such as Kamakura and Miura and began his culinary career. Having gained experience at a seafood Japanese restaurant, he learned culinary skills and styles that bring out the best of varied ingredients from his hometown. Because of his skills, he was appointed to his current position. He serves authentic Japanese cuisine of local production for local consumption to guests from Japan and abroad who visit Kamakura. He always works with sincerity and hospitality, feeling motivated to connect with people through food and bring joy and pleasure to them.
有賀 宏樹Hiroki Ariga
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Table36
テーブル36
- Namba, Osaka
- Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)
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𠮷田 博人Hiroto Yoshida
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Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.
He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.
𠮷田 博人Hiroto Yoshida
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Kagurazaka Jiyaki Unasen
神楽坂 地焼うな泉
- Kagurazaka, Tokyo
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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兼松Kanematsu
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Mr. Kanematsu is a chef dedicated only to the culinary arts, presenting the essence of Nagoya's pride, Jiyaki Eel, in his sincere work.
He was born in 1977 in Aichi, the owner of Kagurazaka Jiyaki Unasen. Starting his career at a tempura restaurant in a high-class hotel in Nagoya, he honed his skills in various genres, including Japanese and Italian. Later, he studied at a restaurant specializing in eel, a part of Nagoya's culinary culture, and moved to Tokyo, hoping to offer Jiyaki eel with the same taste and price as his hometown. In June 2024, he established his current restaurant in Kagurazaka, bringing the same deliciousness and enjoyment as in his hometown with his dynamic Nagoya-style Jiyaki technique.
兼松Kanematsu
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Mahoroba Irori Okinawa Branch
まほろば囲炉裏 沖縄店
- Shin Toshin, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Robatayaki (coal grilling) / Yakiniku (grilled meat)
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松倉 味導Midou Matsukura
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A passion for cooking led Mr. Matsukura from a different field to the culinary world.
He was born in 1979 in Ibaraki. Initially working in a different industry, his love of cooking turned into a career change to the food and beverage industry. He began his career as a chef at a Japanese restaurant in Osaka. After that, he moved to the Mahoroba Irori Shinsaibashi Branch. There, he continued to hone his skills under the head chef, Mr. Oshima and mastered the techniques of Japanese cuisine overall. Following the opening of the Mahoroba Irori Okinawa Branch, he moved to the new branch. Currently, he is the head chef of the restaurant.
松倉 味導Midou Matsukura
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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
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橋本 淳Jun Hashimoto
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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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Funachu Asakusa-hanakawado Branch
鮒忠 浅草花川戸店
- Asakusa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)
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瀬谷 重勝 Shigekatsu Seya
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As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.
He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.
瀬谷 重勝 Shigekatsu Seya
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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
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迫田 進一郎Shinichiro Sakoda
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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
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Kappou Toumyou
割烹 燈明
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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Drammatico
Drammatico
- Ogikubo, Tokyo
- Italian,Italian/French / Italian
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重岡 中也Chuya Shigeoka
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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
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FUJIWARA STEAK HOUSE
FUJIWARA STEAK HOUSE
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak
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山口 豊Yutaka Yamaguchi
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Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.
He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.
山口 豊Yutaka Yamaguchi
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Coltrane Kyoto Branch
Coltrane 京都店
- Shijokawaramachi/Teramachi, Kyoto
- Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer
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中西 りえRie Nakanishi
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Ms. Nakanishi offers every dish with all her heart.
After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.
中西 りえRie Nakanishi
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Niku no Tajima KAMEIDO CLOCK branch
肉の田じま カメイドクロック店
- Kameido, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer
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重黒木 巧Takumi Jukurogi
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Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.
He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.
重黒木 巧Takumi Jukurogi
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DUMBO PIZZA FACTORY Sendai
DUMBO PIZZA FACTORY 仙台
- Sendai Station East Exit, Miyagi
- Italian,Italian/French / Italian / Pizza / Pasta
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SUSHIGEN
すし験
- Marunouchi, Aichi
- Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)
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秋枝 泰祐Hiromasa Akieda
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Crafting a perfect experience for each day's guests.
Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.
秋枝 泰祐Hiromasa Akieda
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Agu Tonkatsu Coshon
アグーとんかつコション
- Okinawa Prefectural Office, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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宮城 康司Koji Miyagi
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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
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Teppanyaki Ginmeisui GINZA
鉄板焼 銀明翠 GINZA
- Ginza, Tokyo
- Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine
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綾部 誠Sei Ayabe
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In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.
He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].
綾部 誠Sei Ayabe
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PIZZAHOUSE
PIZZAHOUSE ピザハウス
- Urasoe, Okinawa
- Italian,Italian/French / Italian / Pizza / Steak
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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
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Kuroge Wagyu Nikusho Ichie Koshitsu Bettei
黒毛和牛肉匠いちえ 個室別邸
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)
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西尾 僚Ryo Nishio
The Chef's Recommendations -
A part-time job during college led Mr. Nishio to become a chef.
He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.
西尾 僚Ryo Nishio
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Yakiniku Ten Gamushara Marunouchi
焼肉 天 がむしゃら 丸の内
- Marunouchi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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國吉 将斗Masato Kuniyoshi
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An aggressive, well-trained chef with a strong body and mind.
Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.
國吉 将斗Masato Kuniyoshi
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Sushi Miyavi
鮨 雅
- Sangenjaya, Tokyo
- Sushi,Japanese / Sushi / General / Sake
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伊藤 一義Kuniyoshi Ito
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An experienced Japanese chef who satisfies the hearts and stomachs of visitors.
Mr. Ito was born in 1974 in Osaka. Starting a culinary career in his teens, he studied at restaurants of various genres, including Japanese and Western cuisine. In 2019, he moved to Tokyo, where he was fascinated by sushi after relearning more about it. Not only does he serve delicious sushi, but he also has a reputation for sourcing and grilling meats from his long experience in teppanyaki. Communicating openly with guests over the counter is one of the things he enjoys doing.
伊藤 一義Kuniyoshi Ito
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