961 - 980 of 1732 chefs
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Yakiniku Kokon
焼肉古今
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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馬場 祐次Yuji Baba
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Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.
Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.
馬場 祐次Yuji Baba
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Sushi Onikai
鮨 おにかい
- Nakameguro, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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坂本 和樹Kazuki Sakamoto
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Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.
Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone.
坂本 和樹Kazuki Sakamoto
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Hikinikuya Jintoku
挽肉屋 神徳
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Hamburger Steak / Yakiniku (grilled meat)
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森本 健太Kenta Morimoto
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Ground meat that allows you to enjoy the charm of each ingredient is the result of Mr. Morimoto's solid experience as a chef.
He was born in 1987 in Nara. After working as a chef at a hotel for 2 years, he worked at an Italian restaurant for 2 years, a Spanish bar for 4 years, a French bar for 6 years, and a Japanese restaurant for 2 years. Currently, he is working as a chef at Hikinikuya Jintoku. He has studied various genres, mainly French cuisine. Mr. Morimoto's knowledge and expertise, derived from his solid experience, are packed into the ground meat, which allows the customers to enjoy the charm of each ingredient, such as its flavor and texture.
森本 健太Kenta Morimoto
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TRUNK (KITCHEN)
TRUNK（KITCHEN）
- Harajuku/Meiji-Jingumae, Tokyo
- French,Italian/French / French / Italian / Wine
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宮前宏行Hiroyuki Miyamae
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The next-generation global culinary leader who creates each dish with a passion for the ingredients.
The next-generation global culinary leader who creates each dish with a passion for the ingredients. Fascinated by the meticulous and delicate cooking techniques and the history of French cuisine, he moved to France. He studied and honed his skills in restaurants in Burgundy and Provence. After returning to Japan, he worked at several French restaurants before joining TRUNK HOTEL. In 2023, he became the chef of TRUNK (KITCHEN). With French techniques at his core, he offers dishes full of surprises and appealing dishes adapted to the diversity of today's circumstances.
宮前宏行Hiroyuki Miyamae
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Shabu-shabu & Sushi Hassan
しゃぶしゃぶ・すし 八山
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sushi / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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小林 裕貴Yuuki Kobayashi
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Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food.
He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.
小林 裕貴Yuuki Kobayashi
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Ryotei Kawabun
料亭 河文
- Marunouchi, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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富田 英樹Hideki Tomita
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Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.
He was born in 1970 in Aichi. Spending his childhood with his father, who ran a ramen restaurant, he naturally developed an interest in cooking through that experience. He decided to become a chef like his father and trained at Ryotei Kawabun to hone his skills. Having earnestly improved his skills, he expresses his cuisine as a work of art that goes beyond just technique and puts his heart and soul into it.
富田 英樹Hideki Tomita
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WAGYU YAKINIKU beef by KOH Hiroo Main Branch
WAGYU YAKINIKU beef by KOH 広尾本店
- Hiroo, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)
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KOHKOH
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With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.
He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.
KOHKOH
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Kuzushi Washoku Koukian
くずしわしょく香季庵
- Mitsukoshimae, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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高橋 直希Naoki Takahashi
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Mr. Takahashi creates a world of Japanese cuisine that surprises and impresses guests.
Based on Japanese cuisine that makes the most of seasonal ingredients, he continues to develop new dishes combining French and Italian techniques.
高橋 直希Naoki Takahashi
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UERUMA SHIMIN SHOKUDO
うるま市民食堂
- Okinawa/Uruma, Okinawa
- General,Western / General / Okinawa Cuisine / General
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西兼盛 大和Nishikanemori Yamato
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Mr. Yamato entered the world of cooking without hesitation because his family also owned an izakaya (Japanese pub).
He was born in 1983 in Okinawa. He had been interested in cooking since he was a child, with his family owning an Izakaya, a Japanese-style pub. He had been helping out at home since he was a student, and after graduation, he entered the world of cooking without hesitation. After training in Kyoto and Shiga, he returned to Okinawa, where he has been working as a chef at [Uruma Shimin Shokudo] since May 2019. He says, "I want people to have a chance to eat delicious food made with the ingredients of Uruma City and deliver it to the producers."
西兼盛 大和Nishikanemori Yamato
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Sushidokoro Kihara
鮨処 木はら
- Hakodate, Hokkaido
- Sushi,Japanese / Sushi
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木原 茂信Shigenobu Kihara
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40 years of devoted sushi career creates Hakodate special sushi.
He was born in Hokkaido in 1960, and became an apprentice at a sushi restaurant when he was 15 years old. He learned the basic of Edomae sushi from the senior staff. Relatively young at the age of 34, he started his own restaurant [Sushidokoro Kihara] in Hakodate. 4 years later, fell in love with the location overlooking the Tsugaru Strait, he moved to the current location. Keeping Hakodate special sushi as his creed, he serves sushi using the best local fish.
木原 茂信Shigenobu Kihara
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#Nikutoieba Matsuda Nara Main Branch
#肉といえば松田 奈良本店
- Kashihara, Nara
- Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak
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増田 真志Shinji Masuda
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Offering a variety of elaborate dishes prepared with local Nara ingredients.
Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.
増田 真志Shinji Masuda
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Niku Ebisu 89BAL
肉えびす 89BAL
- Ebisu, Tokyo
- Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)
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山瀬 健策Kensaku Yamase
The Chef's Recommendations -
A "Meat Master" uses various approaches to convey the deliciousness of meat.
Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.
山瀬 健策Kensaku Yamase
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JOYS TABLE Dining&Cafe
JOYS TABLE Dining&Cafe
- Shichijo/Tambaguchi, Kyoto
- Dining Bar,Dining bar / General / Hamburger Steak / Steak
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梅若 翔司Shoji Umewaka
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Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.
He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.
梅若 翔司Shoji Umewaka
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Restaurant Sunpeer
レストラン サンピア
- Nanjo, Okinawa
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General
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仲宗根 弘二Koji Nakasone
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Welcomes guests with the goal of promoting local cuisine.
Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.
仲宗根 弘二Koji Nakasone
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XEX WEST
XEX WEST
- Nishi-Umeda, Osaka
- Sushi,Japanese / Italian / Cocktail
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佐々木 聖Akira Sasaki
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Communication with guests is important.
Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.
佐々木 聖Akira Sasaki
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Kagurazaka Sushi Konkon
神楽坂 寿司 こんこん
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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近藤 昌弘Masahiro Kondo
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Mr. Kondo has pride as a sushi artisan and continues to refine his skills.
He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.
近藤 昌弘Masahiro Kondo
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Iriya Kishimojin-monzen Nodaya
入谷鬼子母神門前のだや
- Ueno, Tokyo
- Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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江部 惠一Keiichi Ebe
The Chef's Recommendations -
The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.
Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].
江部 惠一Keiichi Ebe
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HOMMAGE
HOMMAGE
- Asakusa, Tokyo
- French,Italian/French / French / Wine
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荒井 昇Noboru Arai
The Chef's Recommendations -
Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.
He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.
荒井 昇Noboru Arai
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PIZZERIA GTALIA DA FILLIPO
ピッツェリア ジターリア ダ フィリッポ
- Nerima, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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牧野 真Shin Makino
The Chef's Recommendations -
Mr. Makino organizes the store as the head manager after transitioning from a different industry.
He was born in 1978 in Tokyo. Originally, he worked in the motorcycle industry, but when emission regulations came into effect, he decided to pursue a different path. He entered the Tsuji College of Culinary Arts in Osaka to pursue a career in the food and beverage industry, which he had always been interested in, after which he jumped into the world of culinary arts at the age of 26. After working at [Ristorante La Bisboccia] in Hiroo and [Bancasa] in Ebisu, he started working at [Pizzeria Gtalia da Filippo] in 2015. His job now is to manage the store.
牧野 真Shin Makino
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Hokkaido Yakiniku Kitaushi
北海道焼肉北うし
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Wine
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木谷 喬Takashi Kiya
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Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.
He was born in 1987 in Hokkaido. Inspired by a senior chef at his part-time job, he aspired to become a chef. At 16, he entered the yakiniku industry and honed his skills as a chef. He has mastered cutting techniques according to the part and marbling of the meat that brings out the best flavor. In August 2021, he opened Kitaushiwith the desire to make the best yakiniku restaurant in Sapporo by combining the finest ingredients only Hokkaido can offer with the best cooking techniques.
木谷 喬Takashi Kiya
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