641 - 660 of 1799 chefs
-
SINGAPORE CUISINE SINKIES
SINGAPORE CUISINE SINKIES
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer
-
![]()
Tan Min QuanTan Min Quan
-
The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.
He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.
Tan Min QuanTan Min Quan
-
-
Japanese Cuisine Matsumae
日本料理 松前
- Hakodate, Hokkaido
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Sashimi (raw fish)/Seafood
-
![]()
大吉 孝幸Takayuki Oyoshi
-
Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].
He was born in 1963 in Hokkaido. As he liked cooking since his elementary school days, and liked to be told [delicious] by those who ate his dishes, he decided to become a chef. After graduating from high school, he trained at [Ginzushi Chuo-tei] in Tomakomai, then actively worked at various restaurants including one at a hotel in Hakodate city. Currently he shows his skillful techniques as the master chef at [Nihon Ryori Matsumae], welcoming guests with dishes carefully and wholeheartedly created one by one.
大吉 孝幸Takayuki Oyoshi
-
-
Sushi no Ma
鮨の間
- Okaido/Gintengai, Ehime
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
-
![]()
野間 美枝Mie Noma
-
Ms. Noma has accumulated determination since she was a teenager and entered the world of chefs, pursuing the same dream as her husband.
She was born in Ehime. Upon marrying the owner-chef, with whom she had been dating since high school, she decided to become the proprietress. She had been a hairdresser but entered the world of chefs to share her husband's dream of being a chef. With the eye, spirit, and concern for customer service she has acquired in her more than 10 years as a hairdresser, she handles various tasks from the kitchen to serving customers. With the "eye, spirit, and concern" for customer service that she has acquired over 10 years as a hairdresser, she handles a wide range of tasks from the kitchen to serving customers. Her warm smile and friendly atmosphere make her a popular proprietress at Sushi no Ma, and many regular customers keep coming back to the restaurant.
野間 美枝Mie Noma
-
-
Sasho
Sasho
- Kamakura/Zushi, Kanagawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
横井 良介Ryosuke Yokoi
-
Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.
He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.
横井 良介Ryosuke Yokoi
-
-
Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch
炭火焼き鳥と博多もつ鍋 ながれ 錦本店
- Nishiki-sanchome, Aichi
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)
-
![]()
寺口 真央Mao Teraguchi
The Chef's Recommendations -
Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.
She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.
寺口 真央Mao Teraguchi
-
-
Kyoto Gion Kawamuraryorihei
京都祇園 川村料理平
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)
-
![]()
川村 良平Ryohei Kawamura
-
He started his cooking career at the age of 15
He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.
川村 良平Ryohei Kawamura
-
-
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
-
-
INARI Izakaya
INARI 居酒屋
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
-
-
-
-
Kushiyaki no Tatsumi
串焼きのたつみ
- Oita, Oita
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)
-
![]()
高山 健一Kenichi Takayama
-
Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki
He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.
高山 健一Kenichi Takayama
-
-
Ristorante TSUMU
RistoranteTSUMU
- Tsukuba, Ibaraki
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine)
-
![]()
大井 健司Takeshi Oi
-
Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.
He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.
大井 健司Takeshi Oi
-
-
Matsusaka Gyuu Amiyaki Okuyama
松阪牛網焼き おくやま
- Yokkaichi, Mie
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General
-
![]()
奥山 博Hiroshi Okuyama
The Chef's Recommendations -
The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."
Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.
奥山 博Hiroshi Okuyama
-
-
Orankuya Main Branch
おらんく家 本店
- Kochi Station/Harimayabashi, Kochi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
-
![]()
松尾 博昭Hiroaki Matsuo
-
Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.
In addition to a variety of seasonal live fish served as sushi, you can enjoy Kochi's representative local cuisine such as "straw-grilled bonito tataki" grilled right in front of you and "moray eel dishes" in a relaxing atmosphere. Of course, they also offer specialty bamboo sake and local japanese sake. Feel free to drop by and enjoy.
松尾 博昭Hiroaki Matsuo
-
-
Teppanyaki Bian Yokohama
鉄板焼 美安 横浜
- Kannai/Bashamichi, Kanagawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
-
![]()
小野田 弘毅Hiroki Onoda
-
Mr. Onoda's interest in food began at an early age and led him to become a chef.
He was born in 1958 in Tsukiji, Tokyo. With a father who was a wholesaler, he was exposed to food from an early age and became a chef. While working hard at a Japanese restaurant, he encountered Bian when things were going differently than expected. It has about eight branches in Tokyo, but the Yokohama branch is characterized by its space. Although people tend to imagine teppanyaki as a style where food is grilled right before them, Onoda says that his restaurant's style of serving food in private rooms results from consideration for the customers' comfort.
小野田 弘毅Hiroki Onoda
-
-
Steak & Restaurant PAPOiYA
ステーキ＆レストラン パポイヤ
- Miyako Island/Ishigaki Island, Okinawa
- Steak,Yakiniku/Steak / Steak
-
![]()
小澤 一樹Kazuki Ozawa
-
He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.
He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation.
小澤 一樹Kazuki Ozawa
-
-
Niku Sakana Sai Murakami
肉 魚 菜 むらかみ
- Susukino, Hokkaido
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
-
![]()
村上 輝明Teruaki Murakami
-
Proposing courses that bring out the individuality of each ingredient for each season.
Mr. Murakami was born in 1973 in Osaka. He has been working as a chef, mainly in the Kansai region. Primarily focusing on French cuisine, he also learned Italian and expanded his possibilities and range as a chef. Currently, Mr. Murakami serves as the restaurant's owner and chef. Based on his experience, he constantly interacts with seasonal ingredients, identifying the ideal cooking techniques for the day's selection, and captivating guests with his Omakase Course.
村上 輝明Teruaki Murakami
-
-
Hakata Motsunabe Yamanaka Akasaka Branch
博多もつ鍋 やま中 赤坂店
- Akasaka, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake
-
![]()
内間 洋喜Hiroki Uchima
-
Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).
Mr. Uchima was born in 1986 in Fukuoka. After graduating from culinary school, he started working at a hotel, beginning his career in the Western food department. He then resigned from that hotel and built up his experience at a restaurant and izakaya (Japanese pub). His next step after that was to try out the life of a salesman. Still, his attraction to dining was reignited, and he challenged himself to enter that world again. He joined the Hakata Motsunabe Yamanaka Akasaka Branch in 2018 and now shows off his skills as both the restaurant's assistant manager and chef.
内間 洋喜Hiroki Uchima
-
-
Kumamoto Prince Garden Yamamuro Okubo Branch
熊本プリンスガーデン山室大窪店
- Kumamoto, Kumamoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Salad
-
![]()
宮本 崇Miyamoto Takashi
-
Mr. Miyamoto became a chef, so he could use all the experience gained in the past.
Mr. Miyamoto was born in 1971 in Kumamoto. Having originally worked in meat processing and sales, he decided to enter this field because he wanted a job where he could use his experience. He chose to be a chef and had the opportunity to join Kumamoto Nurubon Garden Yamamuro Okubo, where he learned all the knowledge about cooking. In 2015, he was selected as a chef and has worked in this role ever since. With years of experience, he can select top-quality ingredients. His discerning eye and skillful hands make exceptional dishes that receive praise.
宮本 崇Miyamoto Takashi
-
-
Kawaei
川栄
- Akabane, Tokyo
- Japanese,Japanese / Unagi (eel)
-
![]()
石井 勇介Yusuke Ishii
-
This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.
He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.
石井 勇介Yusuke Ishii
-
-
Edomae Tempura Tendo
江戸前天麩羅 天堂
- Machiya, Tokyo
- Japanese,Japanese / Soba (noodles) / General / Tempura (battered, fried seafood and vegetables)
-
![]()
松浦栄治Eiji Matsuura
-
Serving dishes prepared with sincerity and care.
Mr. Matsuura was born in 1974 in Niigata Prefecture. He deeply loves traditional Japanese cuisine, such as delicious rice, tempura, sushi, and sukiyaki.
松浦栄治Eiji Matsuura
-
-
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
-
