41 - 60 of 1754 chefs
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Akasaka Sumibi Shabu-shabu Takane No Buta
赤坂 炭火しゃぶしゃぶ 高嶺の豚
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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伊藤 大貴 Hiroki Ito
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Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.
He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.
伊藤 大貴 Hiroki Ito
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Sushi Umiji
寿司海路
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)
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角藤 文俊Fumitoshi Kakutou
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Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.
He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.
角藤 文俊Fumitoshi Kakutou
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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
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松井 基宏Motohiro Matsui
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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
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Kyoto Kanigin Kawaramachi Branch
京都 かに銀 河原町店
- Shijokawaramachi/Teramachi, Kyoto
- Seafood,Japanese / General
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大山 武Takeshi Oyama
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An experienced Japanese chef offers all-you-can-eat crab.
Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.
大山 武Takeshi Oyama
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Nikuko
肉幸
- Hiroo, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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島田 忠任Tadahide Shimada
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The star chef presents blissful dishes using Kobe beef.
Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.
島田 忠任Tadahide Shimada
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Shikiryori Kitagaichi
四季料理きたがいち
- Ningyocho/Kodenmacho, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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料理長・生沼The head chef, Mr. Oinuma
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After studying as a Japanese chef, Mr. Oinuma provides "delicious excitement" to guests.
He was born in 1985. Started his career as a chef at the age of 20. At first, he honed his skills while being influenced by his seniors as a chef. After that, he was active in restaurants in Tokyo, mainly Japanese food. Currently, he is a chef at Kitagaichi. With the theme of "delicious excitement," he provides guests with a dining experience that impresses them the moment they eat it.
料理長・生沼The head chef, Mr. Oinuma
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Sakanaya Soma Kurume Branch
さかな家そう馬 久留米店
- Kurume, Fukuoka
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky
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Dohtonbori Okachimachi Branch
道とん堀御徒町店
- Okachimachi, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)
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森 悠Yu Mori
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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
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EL CIELO Kitanozaka Branch
EL CIELO 北野坂店
- Sannomiya, Hyogo
- Italian,Italian/French / Italian / Pasta / Pizza
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仲井 睦Mutsumi Nakai
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Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.
He was born in 1984 in Hyogo. The first time he ate Italian food, he was impressed, which led him to become an Italian chef. In 2018, he went to Firenze, Italy. For four and a half years, he devoted himself to learning everything from Italian regional cuisine to innovative techniques and actively interacted with experienced chefs. In 2023, he opened EL CIELLO with his younger brother. They continue to prepare attractive dishes with perfect teamwork as brothers.
仲井 睦Mutsumi Nakai
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Teuchi Soba to Kamo Ryouri Jigen
手打ち蕎麦と鴨料理 慈玄
- Ebisu, Tokyo
- Soba (noodles),Japanese / Duck / Soba (noodles) / Sake
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浅見 昌治Masaharu Asami
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In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.
He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.
浅見 昌治Masaharu Asami
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Han no Daidokoro Bettei Shibuya Branch
韓の台所別邸 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)
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大島 孝之Takayuki Oshima
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The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.
He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.
大島 孝之Takayuki Oshima
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Yakiniku Tanmiya
焼肉 炭味家
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山下 裕太Yuta Yamashita
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Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.
He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.
山下 裕太Yuta Yamashita
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Jyanome Sushi
蛇の目寿司
- Rumoi, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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牧戸 裕太Yuta Makito
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Mr. Makito offers seasonal ingredients selected with keen eyes and the best cooking methods.
He is currently working as a chef at Jyanome Sushi. With its roots in a fresh fish restaurant, Jyanome Sushi is proud of its seasonal ingredients, which are selected with keen eyes for quality. For guests who visit the restaurant for various purposes, Mr. Makito offers excellent dishes that satisfy the five senses, valuing the individuality of the high-quality ingredients.
牧戸 裕太Yuta Makito
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Mawaranaisushi Hokuriku Gappa
廻らない寿司 北陸がっぱ
- Kawasaki, Kanagawa
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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西村 俊輔Shunsuke Nishimura
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Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.
Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces. Offering mawaranai sushi (not conveyor belt sushi), he enchants his guests with his delicate technique and passion. He provides heartwarming moments with careful attention to ingredients and hospitality.
西村 俊輔Shunsuke Nishimura
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Yamagata Soba Saryo Tsukinoyama
山形蕎麦茶寮 月の山
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Soba (noodles),Japanese / Soba (noodles) / Local Japanese Cuisine / Sake
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増田 大補Daisuke Masuda
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An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.
Mr. Masuda was born in Tokyo. He is an experienced soba chef who has built up his career at soba restaurants in Tokyo. While Edo Soba was popular in Edo (ancient Tokyo), where many people and cultures came and went, Tsukinoyama offers Yamagata's unique soba, which was born from the rich nature and food culture. He presents the deep world of soba from the viewpoint of a professional who has studied in Edo soba.
増田 大補Daisuke Masuda
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Teppanyaki Cocoro (Grand Park Otaru)
鉄板焼き こころ （グランドパーク小樽）
- Otaru/Yoichi/Shakotan, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)
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始閣 清和Kiyokazu Shikaku
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Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.
While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.
始閣 清和Kiyokazu Shikaku
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Sushi Mahoroba
寿司まほろば
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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村上 勝浩Katsuhiro Murakami
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Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.
Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.
村上 勝浩Katsuhiro Murakami
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Sushi Fujiro
鮨 不二楼
- Kayabacho, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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古川 和希Kazuki Furukawa
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Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.
He was born in 1983 in Fukuoka and is the head chef at Sushi Fujiro. In his late teens, he ate at the famous Fukuoka restaurant Yamanaka, and was truly impressed. He studied at a culinary school with a vision of working at Yamanaka and started working there after graduation. He trained hard studying Hakatamae Sushi. After moving to Tokyo and gaining experience at Edomae Sushi restaurants in Ginza and Roppongi, he connected with Mr. Muneshige Takatori, the general manager of Fujiro, and participated in the launch of the current restaurant. He has been in his current position since its founding in 2017. He charms guests from Japan and overseas with his unique sushi that has a fusion of freshness and aging, Eastern and Western styles.
古川 和希Kazuki Furukawa
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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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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)
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久保 沙佑Sasuke Kubo
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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
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