301 - 320 of 1826 chefs
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Kitashinchi Yakiniku Satsuma - Ginza Branch
北新地焼肉さつま 銀座店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小松 甲斐Kai Komatsu
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Seeking and searching for a rewarding job, Mr. Komatsu got to where he is now.
He was born in 1989 in Kochi. He had a part-time job experience at a restaurant as a student. He moved to Tokyo when he started working for a company. However, he was attracted to the skills of the owner who established the current company and the work in the service industry, so he changed his job. From the beginning of the opening of Kitashinchi Yakiniku Satsuma Ginza Branch, he stood at the restaurant with the owner. Currently, he's in charge of the restaurant as a restaurant manager.
小松 甲斐Kai Komatsu
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Kokuryu Ebisubashi Branch
黒龍 戎橋店
- Namba, Osaka
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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町田 茂Shigeru Machida
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Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.
He is a native of Osaka. Interested in eating and making things more than others, he became especially fascinated by the delicate presentation of food and the knife skills of artisan chefs, leading him to pursue a career in Japanese cuisine. In 2007, he started his life as a chef at a kappo restaurant in Kitashinchi. Since then, he has worked in 20 restaurants, including not only Japanese but also Italian, Chinese, and others. He has also been involved in the launch of many restaurants. Currently, he works as a chef at the Kokuryu Ebisubashi Branch.
町田 茂Shigeru Machida
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Hakodate Kaisen Izakaya Yan-shugyoba Nidaime Shoueimaru
函館海鮮居酒屋 ヤン衆漁場二代目昌栄丸
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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前田 秀喜Hideki Maeda
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Mr. Maeda takes pride in freshly caught local fish and devotes his life to providing delicious beach cuisine.
He was born in 1958 in Hokkaido. Growing up watching his father, a fisherman, he also engaged in fishing in Hokkaido aboard the fishing boat Shoueimaru. His father founded a restaurant in Hakodate, hoping to serve local fresh fish dishes. Inspired by that, he became fascinated with the work of a chef and opened his restaurant in Goryokaku, Hakodate, in 1994 under the name "Nidaime (second generation)." Since then, he has devoted himself to purchasing in Minami-Kayabe, maintaining fish in the fish tank, and his knife-handling skills. The restaurant moved to Matsukaze-cho in 2016. His signature beach cuisine and cool hospitality attract locals and tourists.
前田 秀喜Hideki Maeda
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Osaka Fukushima Yakiniku Toppuku
大阪福島焼肉とっぷく
- Fukushima/Noda, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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天野 栄貴Tomoki Amano
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Mr. Amano communicates with guests and provides a pleasant time.
He was born in 2001 in Osaka. Since his parents owned a Yakiniku restaurant, cooking was a familiar part of his life. He dreamed of becoming a chef himself in the future and honed his skills by helping out at the restaurant. After finishing school, he entered the culinary world and began his training. He trained and gained experience in Yakiniku exclusively. Currently, he is active as a chef at Osaka Fukushima Yakiniku Toppuku, which opened in November 2023. Every day, he communicates with guests with a bright smile and provides them a good time.
天野 栄貴Tomoki Amano
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theBAR
theBAR
- Odaiba, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
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Jidoriya Amon
地鶏屋 亜門
- Nakasu, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Chicken / Nabe (hot pot)
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岡田 良太Ryota Okada
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Aiming to ensure that guests enjoy not only the food but also the time until it is served.
Mr. Ryota Okada was born in 1987 in Kyoto. He has worked as a chef at various restaurants in Fukuoka Prefecture. His specialty is cuisine such as yakitori and robatayaki, which entertain diners not only with the food itself but also with how the dishes are prepared and served. Now, he is working as a chef at Jidoriya Amon. With various chicken-themed menus and personal space, he focuses on creating a comfortable restaurant where guests can enjoy themselves even while waiting for their food, together with excellent customer service. The restaurant meets a wide range of needs in the Nakasu area.
岡田 良太Ryota Okada
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Chatan Dining Chaaboo
北谷ダイニング ちゃぁぶー
- Yomitan/Chatan, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)
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宮里 航貴Kouki Miyazato
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Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.
Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!
宮里 航貴Kouki Miyazato
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Tsumuguito
つむぐいと
- Nishi-Azabu, Tokyo
- Japanese,Japanese / Fugu (blowfish) / Wine / Kaiseki (traditional multi-course meal)
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濱根 健太郎Kentaro Hamane
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Exploring Japan's finest fish delicacies, Mr. Hamane fascinates diners with blissful courses of pufferfish & blackthroat seaperch.
He was born in 1974 in Chiba. The Head chef of Tsumuguito. He studied at a kappo restaurant for many years and obtained a fugu chef's license. After gaining further experience at a Japanese restaurant in a foreign hotel in Tokyo, he worked as a chef at a restaurant combining Japanese and Western cuisine. While working as a private chef for celebrities in appreciation of his skills, he had the opportunity to learn the taste of the long-established pufferfish restaurant Yamadaya and explore blackthroat seaperch cuisine. He assumed his current position in August 2024, when the restaurant opened. He offers the finest in high-end seafood delicacies with honesty and integrity in his work.
濱根 健太郎Kentaro Hamane
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Shintomicho Maruyasu
新富町 丸安
- Hatchobori, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake
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小栗 洸介Kosuke Oguri
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Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.
He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.
小栗 洸介Kosuke Oguri
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Kutsurogi Umasake Kakoiya Sendai Ekimae Branch
くつ炉ぎ・うま酒 かこいや仙台駅前店
- Sendai Station West Exit, Miyagi
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal) / General
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船津 雅弘Masahiro Funatsu
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Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.
Mr. Funatsu joined in 1984 and has worked as head chef at Japanese restaurants throughout the country.
船津 雅弘Masahiro Funatsu
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Teppan Yaki Steak House Maruon
鉄板焼ステーキハウス マルオン
- Kurashiki, Okayama
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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石田 宣久Nobuhisa Ishida
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Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.
He was born in 1975 in Okayama. Admiring his cook father, he aspired to become a chef himself. After graduating from Tsuji Culinary Institute in Osaka, he entered Maruon, where his father was the owner and chef. While supporting his father as a chef, he has provided many people with enjoyable dining time. He became president in 2020 and is now the second-generation owner. He continues to offer the same deliciousness to people with his father.
石田 宣久Nobuhisa Ishida
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Miso Senka Ramen Shop TSUBAKI SECOND
味噌専科 麺屋 椿 TSUBAKI SECOND
- Hakodate, Hokkaido
- Ramen,Ramen (noodles) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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手取 崇Takashi Tedori
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Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.
Mr. Tedori was born in 1982 in Hokkaido. As a young boy, he loved exercise and baseball. Though his parents wanted him to have a steady job, he was attracted to acquire a special skill. So he started working part-time as a high school student at Hakodate Noodle Kitchen Ajisai. After graduating from a vocational school, he was employed full-time at that same restaurant. While visiting various branches, he was promoted to main branch head when he was 24. After sharpening his general manager and restaurant head skills, he opened Ramen Shop TSUBAKI in 2022. The following spring, he opened the second branch, Miso Senka Ramen Shop TSUBAKI SECOND.
手取 崇Takashi Tedori
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Shousui
小粋
- Akasaka, Fukuoka
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine)
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園田 博文Hirofumi Sonoda
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Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.
Mr. Sonoda was born in 1979 in Oita. His love of cooking led him to experience many hotels and inns in addition to part-time work in the food and beverage industry, building up a career as a chef. In 2014, he became independent and opened Shousui.
園田 博文Hirofumi Sonoda
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Yakiniku Motoyama Shinjuku Branch
焼肉もとやま 新宿店
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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渡部 一彦Kazuhiko Watanabe
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Enjoy carefully selected Kobe beef.
Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.
渡部 一彦Kazuhiko Watanabe
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Sushi to Baniku Oyaji Saigo no Nigiri Bettei
寿司と馬肉おやじ最後の握り別邸
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
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Yakiniku Kobe Jushiya
焼肉 神戸十四屋
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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横山 晋也Shinya Yokoyama
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Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.
He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Kobe Jushiya. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.
横山 晋也Shinya Yokoyama
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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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Asakusa Shokudo Motomatsu
浅草食堂 元松
- Asakusa, Tokyo
- Japanese,Japanese / General / Unagi (eel) / General
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せつSetsu
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A chef who supports a wide range of menu, Japanese food and Chinese cuisine.
After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.
せつSetsu
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Motsusui Nara-Sanjo Branch
もつ粋 奈良三条店
- Nara, Nara
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)
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森下 良希Yoshiki Morishita
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Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.
He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub. Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes
森下 良希Yoshiki Morishita
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Mizutaki Zenzai
水炊き 善哉
- Hirao/Kiyokawa, Fukuoka
- Mizutaki (chicken hot pot),Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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山下 展史Hiroshi Yamashita
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Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.
He was born in 1984 in Miyazaki. He decided to become a chef because he was happy to see people smiling and saying that his food was delicious. Since then, he has gained experience at various restaurants and met many people. In 2023, his skills were recognized, and he joined his current company, where he has worked as a chef at Mizutaki Zenzai ever since.
山下 展史Hiroshi Yamashita
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