1 - 20 of 175 chefs
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Irifune Ito-ekimae Branch
入船伊東駅前店
- Ito/Shimoda, Shizuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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金井 克彦Katsuhiko Kanai
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Pursuing sushi for 30 years.
Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.
金井 克彦Katsuhiko Kanai
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Wine Lounge & Restaurant Cepages
Wine Lounge & Restaurant Cepages
- Nagoya Station, Aichi
- French,Italian/French / French / Wine / Whisky
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Steak House Kanai Omuro-Kogen Branch
ステーキハウス金井 大室高原店
- Ito/Shimoda, Shizuoka
- Steak,Yakiniku/Steak / Steak / Western Sosaku (creative cuisine) / Western Teppanyaki (iron griddle grilling)
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金井このみKonomi Kanai
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Ms. Kanai brings her experience at a Sushi restaurant to Teppanyaki.
She gained ten years of training and experience in service and cooking at Sushi Irifune in Ito, Shizuoka. Later, she studied Teppanyaki and Western cuisine at Steak House Kanai Omuro-Kogen Branch. Her experience at the sushi restaurant has earned a reputation for her steaks and meat sushi, which are served with Amagi Wasabi from Amagi, Shizuoka Prefecture.
金井このみKonomi Kanai
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Binchotan Steak Ro Sakai
備長炭ステーキ炉sakai
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Steak,Yakiniku/Steak / General / Steak / Wine
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上田 徹也Tetsuya Ueda
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Mr. Ueda thinks of his guests and delivers moments of joy.
He was born in 1973 in Aichi. After working part-time as a student, he chose to become a chef. He is currently working as a chef at Sakai, which inspired him to pursue a career in food and beverage. He coordinates excellent courses, which are derived from the selected ingredients of each day, to suit each guest without being restricted by the menu. Creating a restaurant where customers can enjoy more than just eating is important to him.
上田 徹也Tetsuya Ueda
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Unagi Ryouri Unawa Izumi
うなぎ料理うな和泉
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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加藤 晴久Haruhisa Kato
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Challenging the world of eel cuisine with a new heart as a chef.
Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.
加藤 晴久Haruhisa Kato
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Agu-buta-shabu Izakaya Hakuryu Nishiki
あぐー豚しゃぶ居酒屋 はくりゅう 錦
- Nishiki-sanchome, Aichi
- Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine
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杉崎 栄二Eiji Sugisaki
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Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.
He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.
杉崎 栄二Eiji Sugisaki
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HILLS CLUB
HILLS CLUB
- Marunouchi, Aichi
- Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak
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武田 茂雄Shigeo Takeda
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Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."
Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.
武田 茂雄Shigeo Takeda
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Sushi Sukiyaki Akamechan
寿し・すき焼き あかめちゃん
- Kanazawa Station, Ishikawa
- Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake
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清水 義男Yoshio Shimizu
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A father and daughter take on a new challenge.
For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.
清水 義男Yoshio Shimizu
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Cocktail Works Karuizawa
COCKTAIL WORKS 軽井沢
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail
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茂澄 仁Hitoshi Mozumi
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Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.
He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.
茂澄 仁Hitoshi Mozumi
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Maruya Honten Chubu Centrair International Airport Branch
まるや本店 中部国際空港店
- Tokoname/Chita, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood
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坂本 恵利Eri Sakamoto
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Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
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Unagi Ryori Sandaime Unatou Nakagawa Main Branch
うなぎ料理三代目うな東 中川本店 昭和四十四年創業
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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石垣 毅 Takashi Ishigaki
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Mr. Ishigaki is a chef who utilizes his overseas experience while maintaining meticulous hospitality.
He was born in 1974 in Fukuoka. Grew up watching his father, who was a chef. After joining a company specializing in Japanese cuisine, he worked in domestic branches and overseas establishments in places like Guam and Hong Kong. He learned English and Cantonese among local staff to give instructions as a manager. Even today, smooth communication is possible for ordering and daily conversation. In 2022, he joined Unagi Ryori Sandaime Unatou Nakagawa Main Branch Established in Showa 44 (1969). As a manager and cook, he organizes the restaurant.
石垣 毅 Takashi Ishigaki
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Hidagyu Sukiyaki Nakabashi Wakachiya
飛騨牛すきやき 中橋 わかちや
- Hida/Takayama, Gifu
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
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山田 裕紀Yuuki Yamada
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After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.
He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.
山田 裕紀Yuuki Yamada
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Amiyakitei Higashi-betsuin Branch
あみやき亭 東別院店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中根 茂樹Shigeki Nakane
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Aiming to be the best in the area in customer service and to be a friendly restaurant.
Mr. Nakane was born in 1989 in Shiga. Born and raised in Otsu City, the capital of Shiga, renowned for Japan's largest lake. He moved to Nagoya at 30 and gained experience in sales positions, acquiring the ability to sell products effectively. To make the most of such experience, he changed careers in the restaurant industry and joined the famous local restaurant Amiyakitei. After working as a manager at several locations, he became the manager of Higashi-betsuin branch in October 2022. He aims to have the best customer service in the area and to be the friendliest restaurant.
中根 茂樹Shigeki Nakane
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Amiyakitei Meieki Nishi Branch
あみやき亭 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中納 和哉Kazuya Nakano
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Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.
Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.
中納 和哉Kazuya Nakano
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Oden Wajimafugu Nodoguro AMIYA
おでん 輪島ふぐ のどぐろ AMIYA
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake
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石田 寛Yutaka Ishida
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Wants many customers to know about gourmet food in Kanazawa.
Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.
石田 寛Yutaka Ishida
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Bar KatsuHaru Karuizawa
Bar 勝治 -Bar KatsuHaru Karuizawa-
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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宮澤 英治Eiji Miyazawa
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Mr. Miyazawa offers a blissful cup of sake in an extraordinary, high-quality space where one can relax from the bottom of one's heart.
He 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
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WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch
和牛焼肉 百名山 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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井上 卓志Takuji Inoue
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Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.
Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.
井上 卓志Takuji Inoue
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LOW-NON-BAR #RTS
LOW-NON-BAR #RTS
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits
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宮澤 英治Eiji Miyazawa
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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
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Aji no YOHEI
味の与平
- Hida/Takayama, Gifu
- Teppanyaki,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Local Japanese Cuisine
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田中 進Susumu Tanaka
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From the food perspective, Mr. Tanaka conveys the charm of his hometown, Hida Takayama.
He is from Gifu. An experienced chef who has built a career focusing on Japanese cuisine. He is currently the head chef at Aji no YOHEI. Hida Takayama is an important hometown for him. He conveys the charm of his hometown from the perspective of food.
田中 進Susumu Tanaka
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Yakiniku Sawagi Nishiki Branch
焼肉さわぎ 錦店
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成 Kiyonari Takizawa
The Chef's Recommendations -
His diligence won his place as a chef at a yakiniku restaurant in the trendy Sakae area.
Born in 1981 in Aichi prefecture. Receiving high praise from the owner of Yakiniku Sawagi for his work and warm hospitality in the amusement industry, he was recruited as chef of the restaurant at its opening. He now spends considerable time from the selection of meat, preparation to quality control for serving fresh offal meat dishes before his customers.
滝澤 清成 Kiyonari Takizawa
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