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101 - 120 of 1732 chefs

Z/X coffee Shinsakae Branch

Z/X coffee新栄店

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Cafe,Cafe/Sweets / Herb & Spice / Coffee / Cocktail

永吉 将太Shota Nagayoshi

Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.

He is originally from Aichi and has spent much of his career in restaurants abroad. After gaining experience in various countries as a restaurant staff member, he returned to Japan and now manages Z/X Coffee Shinsakae Branch. His exposure to diverse cultures and lifestyles is reflected in creating a relaxed space where guests can enjoy themselves just as they are.

永吉 将太Shota Nagayoshi

AOHIGE Main Branch

青ひげ本店

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

岸井 拓也Takuya Kishii

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.

岸井 拓也Takuya Kishii

Juraku no Sono

聚楽の園―じゅらくのそのー

  • Okayama Station, Okayama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

仲吉 司Tsukasa Nakayoshi

The "fun of cooking" that Mr. Nakayoshi learned in practical work is the start of everything. 

He was born in 1988 in Okinawa. When he went to a vocational school in Okayama, he experienced a part-time job at a restaurant. Through his experiences, he learned the "fun of cooking" and aspired to be a chef. In a creative Izakaya where he has worked for five years, he was influenced by the research enthusiastic owner and developed a growing admiration for the work of a chef. After that, he started his life as a chef in earnest. He has experience as a chef in Italian and meat bars and is currently active at Juraku no Sono. 

仲吉 司Tsukasa Nakayoshi

Unagi no Naruse Fukuoka Fukutsu Branch

鰻の成瀬 福岡福津店

  • Munakata, Fukuoka
  • Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)

野田 健留Takeru Noda

Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.

He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."

野田 健留Takeru Noda

Private Room Yakiniku Wagyu Horumon Isshin

個室焼肉 和牛ホルモン 一新

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Yakiniku Ishigakijima Misakigyu Akasaka Branch

焼肉石垣島美崎牛 赤坂店

  • Akasaka, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

阿次富 洋貴Hirotaka Ajitomi

Presenting the charm of "Misaki Beef" in Akasaka.

Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.

阿次富 洋貴Hirotaka Ajitomi

Miracle Yukiya

味楽屡 ゆきや

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry

齋藤 行哉Yukiya Saito

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."

齋藤 行哉Yukiya Saito

Yonezawa Gyu Sankai Ryori Yoshi-tei

米沢牛・山懐料理吉亭

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

高橋 光也Mitsuya Takahashi

The Chef's Recommendations

Exhibiting skills that are backed up by experience for the sake of all customers.

Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.

高橋 光也Mitsuya Takahashi

THE TACORICE HOUSE

THE TACORICE HOUSE

  • Kokusai dori, Okinawa
  • Cafe,Cafe/Sweets / Mexican/Central American / Beer / Awamori

藍原 裕太Yuta Aihara

Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."

He was born in 1983 in Tokyo. Started his career at age 20 at an okonomiyaki restaurant in Tokyo. Although he had a gap during his career, he returned to the food and beverage industry before turning 40. Upon the opening in January 2023, he joined THE TACORICE HOUSE.

藍原 裕太Yuta Aihara

Horutanya Sakae Branch

ほるたん屋 栄店

  • Sakae, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Motsu Nabe (offal hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)

榊間 周平Shuhei Sakakima

Mr. Sakakima offers impressive dishes with the miracle of local ingredients. The taste of Gifu captivates the world.

Mr. Sakakima was born in 1988 in Tokyo. While living in Tokyo, he visited Gifu and decided to pursue a career in food after having a meal at Amiyaki-tei. After that, he moved to Gifu and trained at Amiyaki-tei, which he longed for. In 2019, he started a new challenge at Horutanya. In 2023, he moved to the current restaurant, Horutanya Sakae Branch, managing the restaurant as a restaurant manager.

榊間 周平Shuhei Sakakima

Restaurant BudoonoMori Les Tonnelles

レストランぶどうの森 レ・トネル

  • Uchinada/Kanaiwa, Ishikawa
  • French,Italian/French / French / Wine / Soup

Marco SantoscoyMarco Santoscoy

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.

Marco SantoscoyMarco Santoscoy

Yakiniku Ichiba Genkaya Meguro Branch

焼肉市場げんかや 目黒店

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

森 祐治Yuji Mori

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.

森 祐治Yuji Mori

Kobe Teppan Steak Iwasaki

神戸鉄板ステーキいわさき

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

岩? 誠Makoto Iwasaki

Only a chef who is a meat expert with lots of experience can offer such excellent dishes.

Mr. Iwasaki was born in 1980 in Hyogo Prefecture. He has been studying at a teppanyaki restaurant in Kobe City since he was 18. He is currently the owner and chef of Kobe Teppan Steak Iwasaki. With his knowledge of meat gained in teppan cuisine since his teens, his reliable purchasing sources, and his skills as a chef, he creates precious moments for his guests.

岩? 誠Makoto Iwasaki

Nihon-ryori Ootsu

日本料理おお津

  • Sayama, Saitama
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

梶浦 健一 Kenichi Kajiura

Mr. Kajiura offers warm hospitality with dishes prepared wholeheartedly and carefully, starting from selecting ingredients.

He was born in 1972 in Saitama. Started his apprenticeship at a Japanese restaurant in Tokorozawa, initially with a casual interest in cooking due to his love for food. Inspired by an encounter with a colleague he respects as a person and a chef, he seriously honed his culinary skills and became even more fascinated with cooking. Then, he moved on to work at a Ryotei (traditional Japanese restaurant) in Ginza, where he also worked as a head chef. Afterward, he opened his restaurant in Nippori, which was popular for seven years before returning to Saitama. He then contributed to the launch of Ootsu and became the head chef when it opened in November 2019.

梶浦 健一 Kenichi Kajiura

OSushiawase Sushi Horikawa

おすしあわせ 鮨ほり川

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

堀川 恭平Kyouhei Horikawa

Mr. Horikawa is a Sushi chef who has studied at many long-established and famous restaurants in Tokyo.

He was born in 1978 in Chiba. At age 20, he knocked on the door of Sushi Kanpachi and experienced seven years of working as an apprentice. Since then, he has worked as a sushi chef at various sushi restaurants in Tokyo, not only the famous Sushi Fukuju in Ginza but also at Akasaka, Roppongi, and Shinjuku. After becoming independent, he opened Sushi Horikawa in Asakusa.

堀川 恭平Kyouhei Horikawa

LOW-NON-BAR #RTS

LOW-NON-BAR #RTS

  • Karuizawa, Nagano
  • Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits

宮澤 英治Eiji Miyazawa

Providing a BAR where both drinkers and non-drinkers can enjoy a fascinating cocktail.

Mr. Miyazawa was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender.  In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.

宮澤 英治Eiji Miyazawa

BANANA COFFEE

BANANA COFFEE

  • Nagasaki City, Nagasaki
  • General,Western / General / Others / Coffee

原田 あゆみAyumi Harada

Seeing her guests' happiness with the food in front of her made Ms. Harada want to become a chef.

She was born in 1991 in Kansai. She first got involved in cooking at a café in Oita Prefecture, where she worked as a hall staff member. When she saw how pleased customers were with the colorful and visually pleasing food, she wished he could cook like that and decided to become a chef herself. Her experience includes working in cafes and dining kitchens all over Japan, from Hokkaido to Okinawa. She learned about cooking through contact with the ingredients and people of various regions. Currently, she is working as a manager of BANANA COFFEE.

原田 あゆみAyumi Harada

Hokkaido Yakiniku Kaneushi

北海道焼肉 かねうし

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

林 潤Jun Hayashi 

A chef who works diligently with ingredients to create a superb dish.

Mr. Hayashi was born in 1972 in Hokkaido. He started his career at a Japanese restaurant in Hokkaido. Then he worked in various genres, including a Kyoto-style Yakiniku restaurant. From January 2023, he became a member of Hokkaido Yakiniku Kaneushi.

林 潤Jun Hayashi 

Taishu Yakiniku Birichan Namba Shinsaibashi Branch

大衆焼肉びりちゃん 難波心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山本 悠貴Yuuki Yamamoto

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious." 

He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.

山本 悠貴Yuuki Yamamoto

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch

炭焼鰻 土井活鰻 金閣寺店

  • Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

金谷  竜大Tatsuhiro Kanatani

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.

金谷  竜大Tatsuhiro Kanatani

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