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81 - 100 of 1754 chefs

Sakanaya Soma Nishimachi Branch

さかな家そう馬 西町店

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

bar & chocolate CACAOTAIL

bar&chocolate CACAOTAIL

  • Monzen-Nakacho, Tokyo
  • Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

萩原 陽介Yosuke Hagiwara

Mr. Hagiwara brings new pleasure to the bar with chocolate cocktails and house-made chocolates.

He was born in 1980 in Tokyo and is the owner and sommelier of CACAOTAIL. Fascinated by the depth of cocktails, he became a bartender. After honing his skills at authentic bars and restaurants in Tokyo, such as Ally's Bar, he established his current bar in the fall of 2018 and started his own business. He has made many original chocolate cocktails under the theme of pairing alcohol and chocolate, which fascinated him through his experiences. He is creating new horizons for the bar, such as offering house-made chocolates prepared from cacao beans.

萩原 陽介Yosuke Hagiwara

Shabu Shabu Ogami

しゃぶしゃぶ 尾がみ

  • Shimbashi/Shiodome, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

小栗 浩輔Kosuke Oguri

Mr. Oguri offers shabu-shabu that respects "Japaneseness," which he has perfected through his efforts.

He was born in 1980 in Shizuoka. At 27, he started his career in the food industry and studied at restaurants in Tokyo. He had experienced at Kissho, Shabu-gen, Shabu-shabu Yamawarau. He has been working as a restaurant manager and a sommelier. At Ogami, he currently offers shabu-shabu that respects "Japaneseness," such as using seasonal ingredients from his experience in Japanese cuisine and shabu-shabu.

小栗 浩輔Kosuke Oguri

Ginza Tamai

銀座 玉ゐ

  • Ginza, Tokyo
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

長谷川 久展Hisanobu Hasegawa

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

He started working at Nihonbashi Tamai in December 2014 and moved to Ginza Tamai in April 2016. During the past 42 years, he has worked in the food and beverage industry, mainly in the Japanese food field. It makes him very happy when customers tell him that the dishes he serves them are delicious, so he works hard every day with that feeling in mind. Considering that conger eel dishes are rare in the world, his ambition is to make delicious dishes that everybody has never tasted before.

長谷川 久展Hisanobu Hasegawa

Kankoku Yakiniku Jingisukan Asia Sakaba TENJIKU

韓国焼肉 ジンギスカン亜細亜酒場天竺

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

柴山 大地Daichi Shibayama

Mr. Shibayama makes high-quality Wagyu beef from Hokkaido into a dish that can be enjoyed by all five senses.

He was born in 1983 in Hokkaido. During a trip around Japan, he was attracted by the people and cuisine he met in various places and decided to become a chef. After graduating from the Hokkaido Chuo School of Culinary Skills, he trained for five years as a chef at "Nagomi no Yado Iida" in Shakotan Town. Then he moved to Okinawa, where he honed his skills in various restaurants, including Okinawan cuisine, seafood, international cuisine, and yakiniku restaurants, before opening his own restaurant in the American Village that gained popularity. Later, he returned to Hokkaido and became the head chef at Tenjiku by a turn of fate.

柴山 大地Daichi Shibayama

Wine Lounge & Restaurant Cepages

Wine Lounge & Restaurant Cepages

  • Nagoya Station, Aichi
  • French,Italian/French / French / Wine / Whisky

Sumibiyaki Taishusakaba Mikuriya

炭火焼大衆酒場御厨

  • Sasazuka, Tokyo
  • Japanese,Japanese

渡邉 大介Daisuke Watanabe

Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese. 

Mr. Watanabe was born in 1991 in Nagano. The reason why he entered the food and beverage industry was part-time at an izakaya (Japanese pub) when he was a student. He has worked as a manager and head chef in various genres of restaurants in Tokyo. With his experience, he works to please customers by using seasonal ingredients from multiple styles of Japanese, Western, and Chinese cuisine without being limited to only Japanese cuisine.

渡邉 大介Daisuke Watanabe

Sosaku Ryori Matsu

創作料理 真都

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大葉 敬太 Keita Oba

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

He was born in 1990 in Miyagi. He began to cook as part of his physical preparation for sports and became a chef. Upon moving to Tokyo, he trained for three years at a famous French restaurant. Later, he studied at a Japanese restaurant and teppanyaki restaurant in Miyagi Prefecture. In May 2020, he opened Matsu to realize his wish to make "a restaurant that can fulfill the desire of adults." He responds flexibly to each person's request and attracts guests with various dishes. 

大葉 敬太 Keita Oba

Tetue. ~classique et nature~

Tetue.〜classique et nature〜

  • Shirokane/Shirokanedai, Tokyo
  • French,Italian/French / French / Wine / General

小村 健次Kenji Omura

Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.

He was born in 1975 in Shimane. Growing up watching his parents running a small restaurant, he naturally became a chef. Influenced by his father's Japanese cuisine but admiring the chefs on cooking shows, he chose the path of French cuisine to see a different world. After gaining experience at several stores in Tokyo, he moved to France. After returning to Japan, he worked as a chef at famous restaurants such as AUX BACCHANALES and L'ARTEMIS. In 2017, he became independent. In 2021, the name of the restaurant changed to Tetue.~classique et nature~ and rebranded. He is also a certified sommelier.

小村 健次Kenji Omura

Nihonryori Mochizuki

日本料理もちづき

  • Oshiage, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

内海 圭史Keiji Utsumi

Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.

He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.

内海 圭史Keiji Utsumi

Binchotan Steak Ro Sakai

備長炭ステーキ炉sakai

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Steak,Yakiniku/Steak / General / Steak / Wine

上田 徹也Tetsuya Ueda

Mr. Ueda thinks of his guests and delivers moments of joy.

He was born in 1973 in Aichi. After working part-time as a student, he chose to become a chef. He is currently working as a chef at Sakai, which inspired him to pursue a career in food and beverage. He coordinates excellent courses, which are derived from the selected ingredients of each day, to suit each guest without being restricted by the menu. Creating a restaurant where customers can enjoy more than just eating is important to him.

上田 徹也Tetsuya Ueda

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

Nihonbashi Tamai Main Branch

日本橋 玉ゐ 本店

  • Nihonbashi, Tokyo
  • Japanese,Japanese / General / Sake

丸山容史Hiroshi Maruyama

The Chef's Recommendations

Started his career in the F&B industry as a teenager.

Mr. Maruyama has been training in a sushi restaurant since his teens and has experience with a wide range of fish. Among them, the conger eel is a delicate fish whose quality varies dramatically depending on how it is handled. He is proud of his restaurant's devotion to quality, which he believes customers will see once they sample their meals. He feels that Japan's traditional eating culture is based on an attitude of hospitality. His ambition is to consistently utilize the skills and knowledge he has acquired, with the goal of bringing delight to his customers.

丸山容史Hiroshi Maruyama

BAR SMOKED Kotobuki Ibushi Kobo

バルスモーク寿燻工房

  • Asakusa, Tokyo
  • Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

蒲池 修Osamu Kamachi

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.

蒲池 修Osamu Kamachi

Chuka-shibosai Hasunohana

中華私房菜ハスノハナ

  • Minoo/Nose, Osaka
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Wine

木村 重成Shigenari Kimura

Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.

He was born in 1977 in Osaka. Since childhood, he has helped in the kitchen of his parents' Japanese delicatessen restaurant. After graduating high school, he joined a Sichuan Chinese restaurant in Yokohama. He began his training as a chef and worked tirelessly, even during his sleeping time. At 22, he moved to Kansai and studied Cantonese cuisine at hotels and famous restaurants. He has worked as a head chef in various places. Currently, he is the executive chef of the cooking department of Re-Life Co., Ltd., and since 2023, he has also been the grand chef of Chuka-shibosai Hasunohana.

木村 重成Shigenari Kimura

Sakanaya Soma Yanagawa Branch

さかな家そう馬 柳川店

  • Yanagawa/Omuta/Chikugo, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

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
  • Izakaya (Japanese tavern),Taverns / 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

Yakiniku GUTS Hanare

焼肉GUTS 離れ

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

?? 辰也Tatsuya Hamasaki

Through the connections with others, Mr. Hamasaki grew as a person.

He was born in 1989 in Osaka in 1989. 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.

?? 辰也Tatsuya Hamasaki

Agu-buta-shabu Izakaya Hakuryu Nishiki

あぐー豚しゃぶ居酒屋 はくりゅう 錦

  • Nishiki-sanchome, Aichi
  • Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine

杉崎 栄二Eiji Sugisaki

Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.

He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.

杉崎 栄二Eiji Sugisaki

KINOE

KINOE

  • Ebisu, Tokyo
  • Italian,Italian/French / French / Italian / Wine

夏目 治樹Haruki Natsume

The Chef's Recommendations

Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.

He was born in Tokyo. In elementary school, he went to a teppanyaki restaurant with his family and was impressed by how cool and delicious the food was, which inspired him to pursue a career as a chef. After graduating from culinary school, he joined the Hilton Hotel and gained experience in various kitchens. He later worked at an Italian restaurant before becoming the chef at Tim's NY in Ebisu. Subsequently, he spent 15 years as the head chef at Ricos Kitchen, transforming it into a popular dining spot. In 2015, he opened KINOE, where he serves as the owner-chef. 

夏目 治樹Haruki Natsume

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