41 - 60 of 1813 chefs
-
Tominokoji Tempura Matsui
富小路 天ぷらまつ井
- Shijokawaramachi/Teramachi, Kyoto
- Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake
-
![]()
松井 基宏Motohiro Matsui
-
Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.
He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.
松井 基宏Motohiro Matsui
-
-
Juban Shuraba
十番 酒楽場
- Azabu-Juban, Tokyo
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)
-
![]()
ホ テムンTemun Ho
-
A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.
Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.
ホ テムンTemun Ho
-
-
Kokubuncho Kurotaka
国分町 黒髙
- Kokubuncho/Ichibancho, Miyagi
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
-
![]()
穂? 恒彦Tsunehiko Hotaka
-
Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.
He was born in 1960 in Miyagi. The master of Kokubuncho Kurotaka. After graduating from culinary school, he has studied for many years, starting his career at a Japanese restaurant in Sendai. While learning and deepening his knowledge of Japanese cuisine's traditional techniques and tastes, he also acquired Italian techniques to broaden his culinary horizons. He pursues a Japanese x Western approach to cooking that further enhances the appeal of the ingredients. In addition, he has acquired a highly specialized "fugu chef's license." After working as a chef at a famous Japanese restaurant in Tachimachi, he has worked in Kokubuncho since opening his current restaurant in the fall of 2022.
穂? 恒彦Tsunehiko Hotaka
-
-
Kobe beef and wine RUSH
神戸牛とワイン RUSH
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Steak,Yakiniku/Steak / Pasta / Steak / Wine
-
![]()
川口 真平Shinpei Kawaguchi
-
Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.
He was born in 1987 in Hyogo. Influenced by his mother, who was cooking well, he started cooking himself early and developed an interest in food. Starting his career as a bartender, he entered the culinary world. While honing his culinary skills, he became well-versed in wine and obtained sommelier certification. He also works in the consulting business and contributes to the food and beverage industry from various perspectives. After the Corona disaster, he established his ideal restaurant from scratch, opening RUSH in March 2024.
川口 真平Shinpei Kawaguchi
-
-
ZEN
ZEN 繕
- Kusatsu, Gunma
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
-
![]()
小田 和広Kazuhiro Oda
-
Mr. Oda started as a hotel chef and became a meat specialist.
He was born in 1993 in Ibaraki. He started his career as a chef in his early 20s. Initially working as a Chinese chef in a major hotel, he spent his early years in training until his mid-twenties. After that, he turned to specializing in meat and has served many quality meats to his guests. He is currently the head chef at ZEN.
小田 和広Kazuhiro Oda
-
-
Nihonbashi Kayabacho Sakaba Tototo
日本橋・茅場町酒場ととと
- Kayabacho, Tokyo
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake
-
![]()
原田 望Nozomi Harada
-
Ms. Harada honed her skills through Japanese food and Japanese cuisine.
She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.
原田 望Nozomi Harada
-
-
Kuroge Wagyu Senmonten Nikuya Fumitsuki
黒毛和牛専門店 肉屋 文月
- Kokusai dori, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Okinawa Cuisine
-
![]()
佐久本 友幸Tomoyuki Sakumoto
-
Mr. Sakumoto is creating a restaurant where customers can enjoy high-quality ingredients at a reasonable price and in an at-home atmosphere.
He was born in Okinawa in 1979. He started studying at 19, mainly at Japanese restaurants in Okinawa Prefecture, before opening Nikuya Fumitsuki. He now works as the owner. The restaurant uses high-quality ingredients, yet the prices are reasonable, and the staff's hospitality is friendly. He is dedicated to creating a homey atmosphere where guests can enjoy their meals without feeling self-conscious.
佐久本 友幸Tomoyuki Sakumoto
-
-
HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya
HONMACHI豚テキ×昭和ホルモン焼肉てんぐ屋
- Honmachi/Sakaisujihonmachi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
グエンバンクアンNguyen Van Quang
-
Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.
He was born in 1993 in Vietnam. In his early 20s, he began his career as a restaurant staff in Japan. After gaining experience in several restaurants, he joined his current company. He has supported Tenguya and other affiliated restaurants as a kitchen staff. By experiencing different menu genres, he has honed his knowledge and skills as a chef. Currently, he is working as a chef at HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya.
グエンバンクアンNguyen Van Quang
-
-
Steak & Wine ChevalRouge
ステーキ＆ワイン シュバルージュ
- Kita-Shinchi, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak
-
![]()
高尾 隆之Takayuki Takao
-
Mr. Takao is a Teppanyaki master who enchants diners with delicious flavors that resonate with the senses, lingering aftertaste, and warm hospitality.
He was born in 1968 in Okayama. He is a head chef at ChevalRouge. Starting his career at Grill Loa, a Western-style restaurant in Osaka, he also gained experience at teppanyaki restaurants in Dojima Hotel and Ritz-Carlton, Osaka. During that time, he realized "the happiness of making food in front of customers and being able to share the moment when they eat it and share their impressions," and he has devoted himself to teppanyaki as his life as a chef. Since founding the current restaurant in 2004, he has been showing his skills and contributing to its growth into a famous restaurant in Kitashinchi. The warm hospitality that reflects a sincere personality is also popular. His warm hospitality, which reflects his sincere personality, is well-received.
高尾 隆之Takayuki Takao
-
-
Sushi Nakano
鮨なか乃
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / General
-
![]()
中野 満博Mitsuhiro Nakano
-
Mr. Nakano has continued to walk the path of sushi and pursued a piece that delights the guests.
He was born in Yokohama, Kanagawa. Fascinated by the world of sushi and has been walking that path since the age of 17. After gaining training, he opened Sushidokoro Nakano. With the belief to create an ideal restaurant, the restaurant was renewed as Sushi Nakano on April 29, 2022. He continues to devote himself to achieving even greater heights.
中野 満博Mitsuhiro Nakano
-
-
Stand-up Sushi Sushikawa
立食い鮨 鮨川
- Sasazuka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)
-
![]()
中山 友林Yurin Nakayama
-
From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.
Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.
中山 友林Yurin Nakayama
-
-
Ristorante Tsurunosou
リストランテ 鶴ノ荘
- Nishinakasu/Haruyoshi, Fukuoka
- Italian,Italian/French / Italian / Wine / Sake
-
![]()
田原 聖凡Kiyochika Tahara
The Chef's Recommendations -
Mr. Tahara creates innovative dishes that shine with his individuality while applying French and Japanese techniques.
He was born in 1968 in Fukuoka. After graduating from Tsuji Culinary Institute, he started his career at a French restaurant in a hotel. Then, he honed his Italian and French skills by working in Tokyo, Osaka, Kobe, and Fukuoka. In his early 30s, he became independent and worked as an owner-chef for over 20 years at IL PAPPATORE in Hirao and GRAZIA in Nishi-Nakasu. In 2018, he became the chef of Ristorante Tsurunosou. His creative Italian cuisine mixed with Japanese elements has been highly evaluated.
田原 聖凡Kiyochika Tahara
-
-
Yakiniku Meat Ushio
焼肉ミート牛男
- Sannomiya, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
-
![]()
北本 竜平Ryuhei Kitamoto
-
Mr. Kitamoto is a chef with a passion for meat, pursuing new flavors to bring smiles to his guests' faces.
He was born in 1992 in Osaka. Growing up watching his grandfather run a Robata-yaki restaurant, he naturally loved cooking. After building up experience at a Yakitori restaurant and a Japanese restaurant, he realized the charm of meat while working at Yakiniku restaurant in Umeda, Osaka. Since March 2024, he has shown his skills as a chef at Yakiniku Meat Ushio. His driving force is the words "Thank you" and smiles from the guests. He is working hard and enthusiastically at his job, pursuing new tastes daily to provide his guests with a wonderful experience.
北本 竜平Ryuhei Kitamoto
-
-
Nikutareya Namba BAL Branch
肉タレ屋 なんばBAL店
- Namba, Osaka
- Dining Bar,Dining bar / Gyudon (beef bowl) / Donburi (rice bowl) / Steak
-
![]()
櫻本 昂大Takahiro Sakuramoto
-
Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.
He was born in 1999 in Kagoshima. His involvement with cuisine in a part-time job during high school led him to be charmed by the joy of cooking and food arrangements. He gained various kinds of experience through his work, like meat processing at a Yakiniku restaurant. Pursuing a workplace where he could utilize the know-how gained through those experiences led him to the Nikutareya Namba BAL Branch. He works hard every day to provide better cuisine by polishing his skills.
櫻本 昂大Takahiro Sakuramoto
-
-
Innovative Japanese food Lufu
日本料理 るふ
- Hirao/Kiyokawa, Fukuoka
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
長谷川 竜也Tatsuya Hasegawa
-
Offering global dishes that transcend the boundaries of Japanese cuisine, welcoming guests from around the world.
Mr. Hasegawa pursued his culinary career while experiencing diverse international cultures and further enhanced his skills and knowledge by visiting Michelin's three-star restaurants in Japan. After moving to Kagoshima to the potential of local cuisine, he became independent in 2023. Currently, he handles everything from sourcing ingredients and preparation to cooking and serving customers. He visits producers across Japan to deepen his understanding of local flavors and ingredients, breathing new life into his dishes. He values his relationship with the community and passionately seeks to refine his culinary skills daily.
長谷川 竜也Tatsuya Hasegawa
-
-
SUSHI-FUMI
鮨 ふみ
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood
-
![]()
平谷 史郎Fumio Hiraya
-
Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.
He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.
平谷 史郎Fumio Hiraya
-
-
Yakiniku Kappo Hajime
焼肉割烹はじめ
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
-
![]()
久保 沙佑Sasuke Kubo
-
Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.
He was born in 2001 in Hokkaido. After experiencing several popular Yakiniku restaurants in Hokkaido, including Shimadaya, Nikudokoro Ginbeko, and Yakiniku Gurumanzu Ito, he joined Yakiniku Kappo Hajime in April 2024. In addition to meat, he offers a wide variety of attractive ingredients from producers throughout Hokkaido to numerous guests.
久保 沙佑Sasuke Kubo
-
-
Yakiniku GUTS Hanare
焼肉GUTS 離れ
- Tanimachi/Tanimachi-yonchome, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
濵﨑 辰也Tatsuya Hamasaki
-
Through the connections with others, Mr. Hamasaki grew as a person.
He was born in 1989 in Osaka. While in high school, he started working part-time at a local izakaya (Japanese-style pub) and went on to become a chef. Based on the foundation he developed there, he moved on to Italian cuisine and mastered the techniques of different cuisines. After that, he moved to a yakiniku restaurant in Umeda to gain more experience before joining Yakiniku GUTS Hanare.
濵﨑 辰也Tatsuya Hamasaki
-
-
Dohtonbori FELLOWS Okachimachi Branch
道とん堀FELLOWS御徒町店
- Okachimachi, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)
-
![]()
森 悠Yu Mori
-
Mr. Mori cherishes communication with his guests, creating a time full of smiles.
He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.
森 悠Yu Mori
-
-
Yakitori TAKE
丈 -Yakitori TAKE-
- Shimbashi/Shiodome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken
-
![]()
加藤丈法Takenori Kato
-
Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.
Mr. Kato gained experience and skills at renowned Japanese restaurants such as Nadaman Co., Ltd., THE RITZ-CARLTON TOKYO Hinokizaka, and Park Hotel Tokyo Hanasansho. As the owner of Ginza Yakitori Tsukiya, he attracted many guests from Japan and abroad with his fusion of yakitori and Japanese cuisine that brings out the best in the ingredients. In October 2024, he opened Yakitori TAKE to provide guests worldwide with a more fulfilling and happy experience through yakitori and to spread the value of yakitori, a traditional Japanese culture, throughout the world.
加藤丈法Takenori Kato
-
