681 - 700 of 1813 chefs
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Unagi Komagata Maekawa Marunouchi Branch
鰻 駒形 前川 丸の内店
- Marunouchi, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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笠原 広一Koichi Kasahara
The Chef's Recommendations -
He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.
He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.
笠原 広一Koichi Kasahara
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Sousaku Kushiage Tsuda Toranomon Hills Station Branch
創作串揚げつだ 虎ノ門ヒルズステーション店
- Toranomon, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine
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津田 猛Takeshi Tsuda
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Having earnestly lived out his dream of being a chef, Mr. Tsuda shares the deliciousness of Kushiage.
He was born in 1970 in Aichi. He has been cooking since childhood, from shopping for ingredients to making food. His passion for cooking led him to enter Tsuji Culinary Institute. After graduation, he worked at a French kaiseki (tea-ceremony dishes) restaurant. Moved to the Michelin-starred Rokukakutei restaurants in Osaka and Tokyo, which were his starting points. After ten years of experience, he became independent in March 2013, starting his restaurant, Sousaku Kushiage Tsuda Main Branch. Then, he opened the Kinshachi Yokocho Branch in March 2018 and the Toranomon Hills Station Branch in 2024.
津田 猛Takeshi Tsuda
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Sumibi Yakiniku Hibinotei Nakamozu Branch
炭火焼肉ひびの亭 中百舌鳥店
- Sakai, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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岸本 英則Hidenori Kishimoto
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Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.
He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.
岸本 英則Hidenori Kishimoto
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Kioicho Fukudaya
紀尾井町 福田家
- Nagatacho, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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松下 俊一Shunichi Matsushita
The Chef's Recommendations -
With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.
Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.
松下 俊一Shunichi Matsushita
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INARI Izakaya
INARI 居酒屋
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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Kani Ryori Kanetsuna
かに料理 かね綱
- Saijo/Higashihiroshima, Hiroshima
- Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)
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兼綱 尚徳Hisanori Kanetsuna
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Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.
He was born in 1960 in Hiroshima. Started his career as a crab chef at Kani Doraku in Osaka. After honing his skills for over 20 years, he returned to his hometown of Hiroshima. After that, he worked hard to have his own restaurant and opened Kanetsuna in 2000 as the owner. With a keen eye for selecting crabs and a proven skill honed over many years specializing in crab dishes, he invites visitors to enjoy a moment of bliss.
兼綱 尚徳Hisanori Kanetsuna
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Yakiniku Muraki
焼肉むらき
- Yokohama Station, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)
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佐久間 裕大Yuta Sakuma
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Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.
He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.
佐久間 裕大Yuta Sakuma
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Shabuzen Ginza Creston Hotel Branch
しゃぶ禅 銀座クレストンホテル店
- Tsukiji, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)
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大村 専二Senji Omura
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Mr Omura welcomes diners with the finest ingredients.
He was born in 1960 in Gunma Prefecture.
大村 専二Senji Omura
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Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch
雌牛専門店 板前焼肉一牛 三宮店
- Shin-Kobe/Kitano, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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La Cuisine Enju
Ｌａ Ｃｕｉｓｉｎｅ 槐
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak / French
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山田 章裕Akihiro Yamada
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Trained in Kyoto, France, and Shima.
Mr. Yamada joined Miyako Hotel in 1988. In 1993, he moved to France, where he studied in three- and two-star restaurants for about two years. After returning to Japan, he became the chef of the restaurant Grand View and the contemporary French restaurant Espoir in 2002. In 2009, he became the owner-chef of the restaurant Grand View. In 2016, he was appointed head chef at Shima Kanko Hotel's The Club; in 2019, he became head chef and head of the food and beverage department. In 2020, he opened La Cuisine Enju.
山田 章裕Akihiro Yamada
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Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
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青木 祐一Yuichi Aoki
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Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.
He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.
青木 祐一Yuichi Aoki
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Kagayasuke Main Branch
本店加賀彌助
- Kanazawa Station, Ishikawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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西川 正次Masatsugu Nishikawa
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A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.
Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.
西川 正次Masatsugu Nishikawa
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Creative Japanese Confectionery Studio BASHOAN
創作和菓子工房 芭蕉庵
- Osaka Station/Umeda Station, Osaka
- Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea
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齋藤 有未Yumi Saito
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She jumped into the field of Japanese confectionery along with her passion toward sweets and people.
She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.
齋藤 有未Yumi Saito
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Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch
旭川ジンギスカン大黒屋 旭川五丁目店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
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手塚 慎太郎Shintaro Tezuka
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Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.
The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.
手塚 慎太郎Shintaro Tezuka
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Sennaritei Shinkabou
せんなり亭 心華房
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak
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川上 康裕Yasuhiro Kawakami
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Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.
Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.
川上 康裕Yasuhiro Kawakami
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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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Kamameshi Chazuke GRANCHA
釜めし茶漬け GRANCHA
- Nara, Nara
- Japanese,Japanese / Chicken / Sukiyaki (hot pot stew) / Kamameshi (rice cooked in an iron pot)
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出口 恵美子Emiko Deguchi
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Ms. Deguchi is a manager whose experience, spirit, and inquisitiveness are all exceptional, with a warm personality.
After joining the company in 2010, she served as the manager of Washokuya Happoh, a beloved local eatery. With the opening of Kamameshi Chazuke GRANCHA in 2019, she was appointed its manager and supports the restaurant with the skills cultivated. She sometimes works with the head chef through trial and error, paying close attention to the details of the dashi broth and flavor. With extensive experience in assisting with food preparation, she is a dependable presence who deeply understands the kitchen's workings. Driven by passion and determination, she leads the restaurant and is committed to making constant efforts every day.
出口 恵美子Emiko Deguchi
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Unagi-ka Shibafuku-ya
うなぎ家 しば福や
- Nagoya Station, Aichi
- Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)
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柴田 哲滝Satoru Shibata
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He went from observing his father who was farming eel, to entering the cooking field.
He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].
柴田 哲滝Satoru Shibata
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Wasai Yakura
和彩 八倉
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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有賀 宏樹Hiroki Ariga
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Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.
He was born in 1977 in Kanagawa. The sous-chef at Wasai Yakura. He grew up familiar with ingredients from the Kanagawa Prefecture, such as Kamakura and Miura and began his culinary career. Having gained experience at a seafood Japanese restaurant, he learned culinary skills and styles that bring out the best of varied ingredients from his hometown. Because of his skills, he was appointed to his current position. He serves authentic Japanese cuisine of local production for local consumption to guests from Japan and abroad who visit Kamakura. He always works with sincerity and hospitality, feeling motivated to connect with people through food and bring joy and pleasure to them.
有賀 宏樹Hiroki Ariga
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Mar de Christiano's
マル・デ・クリスチアノ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine
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佐藤 幸ニKoji Sato
The Chef's Recommendations -
Cooking style supported by global experience from Europe to Asia.
He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.
佐藤 幸ニKoji Sato
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