401 - 420 of 1826 chefs
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AO
AO
- Miyako Island/Ishigaki Island, Okinawa
- Cafe,Cafe/Sweets / General / Western Sosaku (creative cuisine) / Cocktail
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大田 路加Ruka Ohta
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Utilizing her extensive experience, Ms. Ohta proposes a new style of enjoying Ishigaki Island's ingredients.
The chef at CAFE BAR AO is an experienced cook who has worked at various establishments, including bars. With her own experience, she has developed recipes based on the theme of "proposing healthy food using ingredients from Ishigaki Island." Making the most of local ingredients, she offers delicious and healthy meals filled with the charms of Ishigaki Island, aiming as a restaurant to delight both tourists and locals alike.
大田 路加Ruka Ohta
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Sotoroku
十十六 (そとろく)
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)
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荒川 正敏Masatoshi Arakawa
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Grown up with appreciating the fact his service and dishes please his guests
Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].
荒川 正敏Masatoshi Arakawa
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Hikariya & yajimon
ひかりや＆yajimon
- Omicho Market, Ishikawa
- Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
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石原 亨Toru Ishihara
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The global food culture Mr. Ishihara experienced as an athlete inspired him to pursue a food and beverage industry career.
He was born in 1972 in Ishikawa. Initially, he was a member of the Japanese national canoe freestyle team. While traveling around the world for about 20 years as an athlete, he enjoyed eating each country's cuisine. His turning point came in 2002 when he encountered Wiener Schnitzel (veal cutlet) in Austria. He decided to pursue a second career in the restaurant industry to convey the appeal of the dish in Japan. He currently demonstrates his culinary skills as both the owner and chef.
石原 亨Toru Ishihara
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Minami Aoyama Hifumi
南青山 ひふみ
- Omotesando/Aoyama, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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加藤 寛史Hirofumi Kato
The Chef's Recommendations -
Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible
Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.
加藤 寛史Hirofumi Kato
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Syokudoen Soemon-cho Main Branch
食道園 宗右衛門町本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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Maruya Honten Meieki 3-chome Branch
まるや本店 名駅3丁目店
- Nagoya Station, Aichi
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Hitsumabushi (eel bowl) / Unagi (eel)
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坂本 恵利Eri Sakamoto
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Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.
She has loved cooking since she was a child and joined Maruya Honten upon graduation from high school. While learning the basics of Japanese cuisine, she made her way to becoming an eel chef. She has experience in most of the restaurant's branches and is now the head chef. With her many years of experience, she works daily to satisfy her guests further.
坂本 恵利Eri Sakamoto
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Yakiniku no Meimon Tendan Gion Main Branch
焼肉の名門 天壇 祇園本店
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine
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樋口 隆士 Takashi Higuchi
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Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.
He was born in 1967 in Kyoto. While working as a bartender at a hotel, he was fascinated by the delicious taste of wine and decided to become a sommelier. He trained at the main bar and wine bar of the Kyoto Brighton Hotel and is currently the owner-sommelier at Tendan. Still learning about wine, he provides special moments with his wealth of knowledge and passion for wine.
樋口 隆士 Takashi Higuchi
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Miracle Yukiya
味楽屡 ゆきや
- Niseko/Kutchan/Rusutsu, Hokkaido
- Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry
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齋藤 行哉Yukiya Saito
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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
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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)
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山本 悠貴Yuuki Yamamoto
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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
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Hakuundai Grand Front Osaka Branch
白雲台 グランフロント大阪店
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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金城 忠範Tadanori Kaneshiro
The Chef's Recommendations -
Always keep working hard for the best. That will lead Mr. Kaneshiro to tomorrow.
He was born in Osaka. His love of cooking led him to pursue a career as a chef. He started working at Hakuundai as a part-time student worker. Later, he became a full-time employee but expanded his activities to other fields to gain various experiences. In April 2013, he started working at Tsuruhashi Yakiniku Hakuundai as a start-up staff member. Currently, he is the manager of Hakuundai Grand Front Osaka Branch, where he manages the restaurant and works as a chef.
金城 忠範Tadanori Kaneshiro
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Steak AOHIGE
ステーキ青ひげ
- Hondori/Tatemachi, Hiroshima
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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谷 太輔Daisuke Tani
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Learned the know-how of restaurant management while working in a company and started an independent business.
Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."
谷 太輔Daisuke Tani
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Osakanadokoro Sakurachaya
御魚処 さくら茶屋
- Nara, Nara
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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長澤 真一Shinichi Nagasawa
The Chef's Recommendations -
Having entered the culinary world from the civil service, Mr. Nagasawa is now fully utilizing the skills he has honed to create superb dishes.
He was born in 1974 in Tottori. Grew up eating his grandmother's country cooking. He longed for Western-style food, such as hamburgers and spaghetti, and began cooking them himself. He dreamed of being a cook to make better food but became a civil servant. When he was not ready to give up on his dream, he was inspired by his master, a connoisseur at the market. He trained at a kappo restaurant for five years, a Japanese restaurant in the Kansai region, and a restaurant specializing in wagyu beef. Now, as the owner-chef of Sakurachaya, he continues working hard, making full use of his connoisseurship of fresh fish and his connections.
長澤 真一Shinichi Nagasawa
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Syunmi Karoku
旬味 鹿六
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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布施 直樹Naoki Fuse
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Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.
Mr. Naoki Fuse was born in 1980 in Miyagi. At the age of 20, he started working as a chef. After learning the basics of cooking at Syunmi Karoku, he contributed to Shunka, located in Goryokaku Tower. After gaining many experiences as a chef, he took over Shunmi Karoku. The restaurant has been supported by not only local people but also a lot of guests since it opened in 2013. He has maintained the tastes many people love and a flexible style that can adjust to various scenes.
布施 直樹Naoki Fuse
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BALInese Restaurant BUNGA LOTUS
バリニーズレストランBunga Lotus
- Himeji, Hyogo
- Halal,Global/International / Indonesian/South East Asian / Fruit / Others
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I WAYAN BAWAI WAYAN BAWA
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Enjoy the taste of Bali's top hotels in Japan.
Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].
I WAYAN BAWAI WAYAN BAWA
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cafe&bar YOKACHORO
cafe&bar YOKACHORO
- Tanba/Kinosaki, Hyogo
- Dining Bar,Dining bar / General / Cake / Wine
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角田 大和Yamato Tsunoda
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Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.
He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.
角田 大和Yamato Tsunoda
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Brasserie Potiron
Brasserie Potiron
- Sannomiya, Hyogo
- French,Italian/French / General / French / Wine
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萱澤 昌浩Masahiro Kayazawa
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Offering Western culinary techniques in a more casual setting.
Mr. Kayazawa was born in 1984 in Nara. After building a career as a chef in Tokyo and Osaka, he opened Brasserie Potiron. Mr. Kayazawa has studied Western cuisine, including French and Italian. As a place that allows diners to casually enjoy dishes that make the most of the skills he has cultivated, he continues to operate Brasserie Potiron.
萱澤 昌浩Masahiro Kayazawa
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Imajin
今甚
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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飯田 純一Junichi Iida
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Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.
He was born in 1982 in Ibaraki. Impressed by fried rice and dumplings, he developed a passion for Chinese food. His desire to recreate these delicacies with his hands led him to pursue a career as a chef. After graduating from culinary school, he trained for 7 years at the ramen restaurant Menya Musashi. Then, he worked at KINTAN, a Yakiniku restaurant, for 7 years to deepen his diverse skills and experience. In July 2022, he joined Imajin. He has grown to be a central restaurant member with his solid skills.
飯田 純一Junichi Iida
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Kyoto Cuisine Takeshima Ichigo
京料理 竹島 ICHIGO
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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小財 拓也Takuya Kozai
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Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.
Since he was little, he enjoyed creating things with his hands. Following that line of interest, he encountered cooking and naturally progressed into the world of Japanese cuisine. Through dedicated training, he continually refines his skills while immersing himself in seasonal ingredients and Japanese culture. At Takeshima ICHIGO, he is dedicated to offering each dish with the knowledge and techniques he has cultivated.
小財 拓也Takuya Kozai
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Unagi no Naruse Morioka Branch
鰻の成瀬 盛岡店
- Morioka, Iwate
- Unagi (eel),Japanese / Unagi (eel)
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齋藤 翔Sho Saito
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To be a part of customers' everyday life, not just for special occasion meals.
Mr. Saito was born in 1993 in Iwate. Starting as a part-time job, he gained experience in kitchen and service work at a restaurant. On May 25, 2024, he became the manager with the opening of Unagi no Naruse Morioka Branch. It is a rare eel specialty restaurant in the area serving delicious eel in a relaxed atmosphere. To make eel, a typical "special occasion meal," more familiar to local residents, he continues to operate the restaurant daily, placing importance on the relationship with customers.
齋藤 翔Sho Saito
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Ariran Rikyu Yufuin Main Branch
亜李蘭離宮湯布院本店
- Yufuin(Yufu), Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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桐村 祐人Yuto Kirimura
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Mr. Kirimura would like to contribute to making someone's special occasions memorable by providing delicious food.
He was born in 1988 in Oita. Inspired by French cuisine when he was young, he aimed to be a chef who could create unforgettable dining experiences for people on their special days. After graduating from university, he honed his foundational skills in French cuisine at renowned restaurants in Fukuoka and Tokyo. He became a head chef at Oniku Shoan Harubina in 2015. Then, he took on the culinary supervisor and floor manager roles at the newly opened Ariran Rikyu Yufuin Main Branch in 2024. With a passion for cooking and gratitude for his hometown, he welcomes the guests with a smile.
桐村 祐人Yuto Kirimura
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