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1201 - 1220 of 1810 chefs

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location

ひつまぶし名古屋備長マロニエゲート銀座1店

  • Ginza, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

高橋 大勝Masakatsu Takahashi

 

 

高橋 大勝Masakatsu Takahashi

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location

ひつまぶし名古屋備長 東京スカイツリータウンソラマチ店

  • Oshiage, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野 弘敏Hirotoshi Sumino

 

 

住野 弘敏Hirotoshi Sumino

Pizzeria Pino Isola VESTA

Pizzeria Pino Isola VESTA

  • Matsushima, Miyagi
  • Pasta/Pizza,Italian/French / Pizza

石原 輝子Teruko Ishihara

Ms. Ishihara wants her guests to taste Neapolitan pizza in Matsushima.

Ms. Ishihara trained at Pizza & Cafe Mori no Oven Dottore in Akiu, Sendai, and opened the restaurant in August 2021.

石原 輝子Teruko Ishihara

le Bistro Montmartre

ビストロ モンマルトル

  • Shin Toshin, Okinawa
  • French,Italian/French / General / French / Pasta

植村 慎太朗Shintaro Uemura

The Chef's Recommendations

He opens his door to his own world of cooking than his father's.

Born in 1973 in Tokyo. His father was a Chinese chef. He wanted to create his own life and started his French cuisine career at 18 years old. After 7 years of experience at restaurants in Ginza and Aoyama, he left for France in 1999 and widened his experience at [La Regalade], which was the most difficult restaurant to secure a reservation from in those days, [Beauvilliers] as a chef de partie, and 3-star [Pierre Gagnaire]. Returning to Japan, he expanded his experience as a chef at [Auxamis Tokyo], and a main dining chef at [THE BUSENA TERRACE] in fall, 2009. In December, 2012, he opened [le Bistro Montmartre].

植村 慎太朗Shintaro Uemura

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

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

Hakata Mizutaki Hamadaya

博多 水たき 濵田屋

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)

西村 信昭Nobuaki Nishimura

Seeking for people's happy smile saying [tasty].

He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal. 

西村 信昭Nobuaki Nishimura

19HITOYASUMI Nanto A-MIEUX branch

19HITOYASUMI 南砺アミュー店

  • Tonami/Gokayama, Toyama
  • Cafe,Cafe/Sweets / General / Cake / Coffee

南部 愛莉香Arika Nambu

She works busily with three roles; the manager, patissier, and barista. 

She was born in 1996 in Toyama prefecture. Her motivation, which brought her to her current position, comes from her childhood graduation yearbook, where she wrote her dream to be a patissier to make delicious cookies and confections. She obtained a cooking license immediately after graduating from the cooking course of Takaoka Ryukoku High School and entered 19HITOYASUMI. In 2016, she was approved as a coffee meister by the Specialty Coffee Association of Japan. Currently, she works  busily every day as a manager, a patissier, and a barista at [19HITOYASUMI Nanto A-MIEUX branch].

南部 愛莉香Arika Nambu

Beefsteak Kawamura Sannomiya main branch

ビフテキのカワムラ三宮本店

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

菅 雅也Masaya Suga

The Chef's Recommendations

Exciting Teppanyaki performance in front of guests.

He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.

菅 雅也Masaya Suga

Kashiwa-ya Genjiro

かしわ屋源次郎

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

井上 喜仁Yoshihito Inoue

He shows his skillful cooking techniques obtained through training at various Japanese restaurants!

He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day. 

井上 喜仁Yoshihito Inoue

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location

ひつまぶし備長 池袋パルコ店

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Japanese,Japanese / General / Unagi (eel)

山田 伸一Shinichi Yamada

山田 伸一Shinichi Yamada

Sumibi Yakiniku Tsunku

炭火焼肉つんく

  • Kyoto Station, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)

宮本 宏明Hiroaki Miyamoto

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head. 

宮本 宏明Hiroaki Miyamoto

Sushi Hiroshima Ajiroya Main Branch

鮨広島 あじろや 本店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi

平田 成昭Nariaki Hirata

A childhood dream led Mr. Hirata to the culinary arts.

Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.

平田 成昭Nariaki Hirata

Sushi-dokoro Tatsutoshi

鮨処 竜敏

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

廣瀬 秀敏Hidetoshi Hirose

Operates a renowned restaurant that has been loved for over a quarter of a century in Susukino.

Mr. Hirose was born in 1973 in Hokkaido. He chose the restaurant business as a job to acquire expertise. Entered a sushi restaurant in his hometown of Sapporo and began his life as a professional chef in earnest. At age 26, he opened his own restaurant in Otaru, where many of the best sushi restaurants are gathered. Three years later, he moved from the Otaru branch (closed) to Susukino and opened Tatsutoshi. Currently, he not only manages the restaurant but also takes part in Hokkaido product exhibitions held throughout Japan.

廣瀬 秀敏Hidetoshi Hirose

Tempura Maki

天布良 万喜

  • Karuizawa, Nagano
  • Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine

青木 康正AOKI YASUMASA

A craftsman focused entirely upon tempura.

Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.

青木 康正AOKI YASUMASA

Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch

ひつまぶし和食備長 中洲川端店

  • Kawabata/Gion, Fukuoka
  • Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

小川 浩次郎Kojiro Ogawa

The Chef's Recommendations

He had a dream of becoming a chef as a child. After a long period of training and experience, his dream came true.

He was born in Fukuoka in 1981. His fascination towards cooking started after he read a manga about a sushi chef when he was an elementary school kid. Later, he decided to become a chef after watching a chef on a TV program. After graduating from school, he was trained at several well-established restaurants, and learned cooking techniques and how to judge ingredients. These restaurants include a well-established traditional Japanese cuisine restaurant of Kyoto [Nanzenji Hyotei], and [Teianryo Negami] and [Sushi to Wa no Shoku Seikichi] of Fukuoka. In 2013 he started working for [Bincho Co., Ltd.], demonstrating his skills at [Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch].

小川 浩次郎Kojiro Ogawa

Teppan Yakiniku Okuno Hosomichi

鉄板焼肉オクノホソミチ

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

清 大地Daichi Kiyo

Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.

He was born in 1978 in Hyogo. As a student, he worked part-time in a restaurant, but he went on to work in the construction industry after graduation. Later, he became independent and established his own company. While working, he aspired to run a restaurant because of his deep concern for the nutrition and quality of worker's meals. Considering the location and the genre of cuisine, he opened his restaurant Teppan Yakiniku Okuno Hosomichi in May 2024.

清 大地Daichi Kiyo

Torisei Takoyakushi Branch

鳥せゑ 蛸薬師店

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

山田 雄大Yuta Yamada

Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.

Mr. Yamada was born in 1986 in Kyoto. His love of cooking led him to pursue a career as a chef. He has trained diligently to prepare different cuisines and manages the restaurant. His wide range of restaurant-related activities includes restaurant launches. He has worked in hotel and Japanese restaurants overseas as a server and cook, and he began working at the Torisei Main Branch in 2017. Since October 2020, he has been working at Torisei Takoyakushi Branch. With his cheerful personality, he is a reliable leader and has the firm trust of other staff members.

山田 雄大Yuta Yamada

Ryukyu Chinese Dining Tama

琉球チャイニーズダイニング TAMA

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Chinese,Chinese / Okinawa Cuisine / General / Wine

玉代勢 文廣TAMAYOSE FUMIHIRO

The Chef's Recommendations

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.

玉代勢 文廣TAMAYOSE FUMIHIRO

Trattoria BiCOLORE Yokohama

Trattoria BiCOLORE Yokohama

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / Pasta

佐藤 護SATO MAMORU

The Chef's Recommendations

In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants

He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.

佐藤 護SATO MAMORU

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