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1121 - 1140 of 1799 chefs

Sushi Suzuki

鮨 すず樹

  • Tsukishima, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

鈴木 智樹Tomoki Suzuki

Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.

He was born in 1982 in Iwate. In his late teens, he was fascinated by the meticulous handiwork of sushi chefs at a sushi restaurant in Tokyo and decided to become a sushi chef. He began his training at a long-established sushi restaurant in Tsukiji at the time and honed his skills at a well-known Tsukiji restaurant for 20 years. In April 2023, he founded his current restaurant in Tsukishima and became independent. Since then, he has visited the wholesale market, which has moved from Tsukiji to Toyosu, almost every day to carefully select the finest seafood of the day. With his meticulous handiwork and delicious nigiri and dishes, he welcomes guests from both Japan and abroad.

鈴木 智樹Tomoki Suzuki

Nihonbashi Suitengu Nanatosha

日本橋水天宮 七灯舎

  • Ningyocho/Kodenmacho, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)

佐藤 健一Kenichi Sato

Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.

Mr. Sato was born in 1972 in Miyagi Prefecture. He grew up watching his parents out front as they ran a sushi restaurant and became fascinated with Japanese cuisine. After working at Hotel Kawakyu in Wakayama Prefecture and Hotel Arrowle in Ishikawa Prefecture, he trained at the Rihga Royal Hotel in Osaka. As a chef responsible for the final touches before the food is eaten, he enjoys connecting the warmth and thoughts of the people involved. Favored by fate, he devotes himself to his work every day with the motto, Kindness is best embodied in cooking.

佐藤 健一Kenichi Sato

NIKU Dining meat meet

NIKUダイニング meat meet

  • Omicho Market, Ishikawa
  • Steak,Yakiniku/Steak / Italian / Steak / Wine

村田 善之Yoshiyuki Murata

Mr. Murata delivers pleasure with his particular passion as a meat lover.

He was born in 1971 in Ishikawa and is the owner and chef of NIKU Dining meat meet. He has experience in a casual restaurant that mainly serves meat dishes and an Italian bistro. As a meat lover himself, he is uncompromising in his dedication to all the menu items he offers. He carefully chooses ingredients, figures out how to cook them properly depending on the items, and provides meals that satisfy both the stomach and the mind.

村田 善之Yoshiyuki Murata

Kobe Kitano Sow

神戸 北野 双

  • Sannomiya, Hyogo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

半情 圭佐Keisuke Hanjyo

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.

半情 圭佐Keisuke Hanjyo

Hitomaru Kadan Taian Sannomiya

人丸花壇 鯛庵 三宮店

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

堀江 貴之HORIE TAKAYUKI

The work of a chef acquaintance and the food he creates left a lasting impression.

He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.

堀江 貴之HORIE TAKAYUKI

Kyo Yubadokoro Seike Nijojo Branch

京ゆば処 静家 二条城店

  • Nijo Castle, Kyoto
  • Japanese,Japanese / Yuba (tofu skin)

稲葉 保行Yasuyuki Inaba

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.

稲葉 保行Yasuyuki Inaba

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki

泳ぎとらふぐ 活蟹料理 あじ平 曽根崎

  • Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
  • Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)

奥野 幸治郎Kojiro Okuno

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.

奥野 幸治郎Kojiro Okuno

Sushi Urayama Sakae Hanare

鮨うら山 栄離れ

  • Sakae, Aichi
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

濱田 強Tsuyoshi Hamada

Mr. Hamada wants many people to enjoy the deliciousness of Hokuriku sushi.

In the fields of sushi and Japanese cuisine, Mr. Hamada has learned a wide variety of dishes. Among the many sushi restaurants, he strives to make customers who choose his restaurant feel comfortable and at home. He looks forward to sharing his culinary experience with everyone.

濱田 強Tsuyoshi Hamada

Ristorante Borgo Konishi

Ristorante Borgo KONISHI

  • Nara, Nara
  • Italian,Italian/French / Italian / Pasta / Wine

山嵜 正樹Masaki Yamazaki

The Chef's Recommendations

From a part time job at a restaurant, straight to becoming a chef.

Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.

山嵜 正樹Masaki Yamazaki

Meimei-tei

羊羊亭

  • Hakodate, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

酒井 諭Satoshi Sakai

He has been actively creating general western cuisine for many years, mainly at hotel restaurants.

He was born in 1962 in Hokkaido. He loved cooking to please people since he was a boy. After graduating from high school, he learned the fundamentals of cooking at Abeno Culinary School in Osaka. After working at [Bistro Kanapeshu] in Sapporo for 10 years, and [Obihiro Grand Hotel] and [JR Hotel Nikko North Land Obihiro] for many years, he has been actively working at [La Vista Hakodate Bay] since 2011. Currently, he is the executive chef at [La Vista Hakodate Bay] and [Hakodate Bay Bishoku Club].

酒井 諭Satoshi Sakai

Wine Bar NOAM

Wine Bar NOAM

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Wine Bar,Bars (pubs)

長屋 聡Satoshi Nagaya 

Mr. Nagaya has great experience as a chef and sommelier.

He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."

長屋 聡Satoshi Nagaya 

Nihonshu Bar Komeya Inazuma

日本酒バル・米屋 イナズマ

  • Sannomiya, Hyogo
  • French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉 幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉 幸治Koji Nakura

Ginnan

ぎんなん

  • Shichijo/Tambaguchi, Kyoto
  • Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza

伊藤 雅仁Masahito Ito

The Chef's Recommendations

Serving original dishes made from traditional Kyoto ingredients

Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).

伊藤 雅仁Masahito Ito

Matsusaka Ushi Yakiniku Ittetsu

松阪牛焼肉 一徹

  • Takaoka, Toyama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

田上 圭介Keisuke Tagami

Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.

Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.

田上 圭介Keisuke Tagami

Yakiniku Izakaya Suika

焼肉居酒屋 粋家

  • Iwaki, Fukushima
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Basashi (horse meat sashimi)

中野 春子Haruko Nakano

The Chef's Recommendations

An admiration for her mother's culinary talent made her want to be a chef

Born in China on June 4th, 1973, she began studying cookery by helping her mother, who was a talented cook, when she was a child. Before she knew it, she was cooking on her own. She decided to become a chef because she wanted to treat other people good food. She opened a restaurant in Qingdao, China and began her career as a restaurant owner. Later, she ran a Korean restaurant in Namie town. She opened Yakiniku Izakaya Suika in Iwaki city in 2012. Her inspiration for every dish comes from her mother. She always creates delicious and hearty dishes.

中野 春子Haruko Nakano

Charcoal & Dining Sharaku Himi-ten

チャコール&ダイニング 写楽 氷見店

  • Himi, Toyama
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot) / Motsu Nabe (offal hot pot)

樋口 就彦Narihiko Higuchi

The Chef's Recommendations

He searches for the best ingredients to create yakitori (grilled chicken skewer) that brings out the delicious flavors of the chicken

Born in Toyama on July 29th, 1958, his family owned a chicken wholesale store. Growing up and working closely with chicken, as well as watching his father cook yakitori, made him want to run his own restaurant. He set up Charcoal & Dining Sharaku Himi-ten in 1996 and began his career as the restaurant's chef owner. He works on the frontline, continually creating straight cuisine that carefully and faithfully preserves the essence of his ingredients.

樋口 就彦Narihiko Higuchi

Salle a Manger

サラマンジェ

  • Ginza, Tokyo
  • French,Italian/French / French

脇坂 尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂 尚Hisashi Wakisaka

THE TASTE

THE TASTE

  • Shichijo/Tambaguchi, Kyoto
  • Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake

星野 貴大Takahiro Hoshino

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.

星野 貴大Takahiro Hoshino

Sushi Somei

鮨 染井

  • Ebisu, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

染井 誠司Seiji Somei 

The Chef's Recommendations

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.

染井 誠司Seiji Somei 

Izakaya Futami Sakaba

居酒屋 二海酒場

  • Hakodate, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

岡嶋 隆志Takashi Okajima

Mr. Okajima sources ingredients through his unique channels, mainly focusing on the Otoshibe fishing port in his hometown of Yakumo-cho.

He was born in 1972 in Hokkaido. Since childhood, He has enjoyed watching cooking shows on television and dreamed of pursuing a career in the culinary world. From high school, he started working part-time at a restaurant and became a chef after attending a vocational school. After that, he trained in Japanese cuisine, such as at sushi restaurants and hotels, to polish his skills. In November 2021, after leaving a long-established izakaya (Japanese pub) in Hakodate, he opened "Izakaya Futami Skaba."  He procures seafood through his unique channels, centered around the Otoshibe fishing port in Yakumo-cho, his hometown.

岡嶋 隆志Takashi Okajima

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