1141 - 1160 of 1843 chefs
-
Ristorante Borgo Konishi
Ristorante Borgo KONISHI
- Nara, Nara
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
山嵜 正樹Masaki Yamazaki
The Chef's Recommendations -
From a part time job at a restaurant, straight to becoming a chef.
Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.
山嵜 正樹Masaki Yamazaki
-
-
Kobe Kitano Sow
神戸 北野 双
- Sannomiya, Hyogo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
半情 圭佐Keisuke Hanjyo
-
Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.
He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.
半情 圭佐Keisuke Hanjyo
-
-
Sushi Urayama Meieki
鮨うら山 名駅
- Nagoya Station, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
清野 孝博Takahiro Kiyono
-
Mr. Kiyono wants many people to enjoy the deliciousness of Hokuriku sushi.
He was born in 1977. At first, he entered the world of Japanese cuisine, where he learned sushi. He has traveled abroad to the U.S. to master and spread the Japanese way, and now he has settled in Nagoya. Using unique fish from the Hokuriku region and special red vinegar rice, he offers delicious sushi and a bite that will impress you. He is looking forward to welcoming you to the restaurant.
清野 孝博Takahiro Kiyono
-
-
Sushi Urayama Sakae Hanare
鮨うら山 栄離れ
- Sakae, Aichi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
濱田 強Tsuyoshi Hamada
-
Mr. Hamada wants many people to enjoy the deliciousness of Hokuriku sushi.
In the fields of sushi and Japanese cuisine, Mr. Hamada has learned a wide variety of dishes. Among the many sushi restaurants, he strives to make customers who choose his restaurant feel comfortable and at home. He looks forward to sharing his culinary experience with everyone.
濱田 強Tsuyoshi Hamada
-
-
Kyo Yubadokoro Seike Nijojo Branch
京ゆば処 静家 二条城店
- Nijo Castle, Kyoto
- Japanese,Japanese / Yuba (tofu skin)
-
![]()
稲葉 保行Yasuyuki Inaba
-
The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.
Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.
稲葉 保行Yasuyuki Inaba
-
-
Muromachi Fukuwauchi
室町 福は内
- Mitsukoshimae, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Sake
-
![]()
小林 弘明Hiroaki Kobayashi
-
Starting as a chef at a hotel, Mr. Kobayashi studied at various places in Tokyo before coming to Fukuwauchi.
He was born in 1980 in Osaka. At the age of 18, he started working in a restaurant. He then began his career in earnest as a hotel chef, working at "Hotel The Manhattan" in Kaihin-Makuhari, where he was in charge of kaiseki cuisine. After that, he gained experience as a chef in Tokyo and was employed at the Fukuhauchi, which was then located in Shinbashi, where he eventually came to be in charge of the restaurant's management. After relocating to Muromachi, the restaurant has now reopened as Muromachi Fukuhauchi.
小林 弘明Hiroaki Kobayashi
-
-
Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki
泳ぎとらふぐ 活蟹料理 あじ平 曽根崎
- Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
-
![]()
奥野 幸治郎Kojiro Okuno
-
Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.
He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.
奥野 幸治郎Kojiro Okuno
-
-
Sushi Suzuki
鮨 すず樹
- Tsukishima, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
鈴木 智樹Tomoki Suzuki
-
Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.
He was born in 1982 in Iwate. In his late teens, he was fascinated by the meticulous handiwork of sushi chefs at a sushi restaurant in Tokyo and decided to become a sushi chef. He began his training at a long-established sushi restaurant in Tsukiji at the time and honed his skills at a well-known Tsukiji restaurant for 20 years. In April 2023, he founded his current restaurant in Tsukishima and became independent. Since then, he has visited the wholesale market, which has moved from Tsukiji to Toyosu, almost every day to carefully select the finest seafood of the day. With his meticulous handiwork and delicious nigiri and dishes, he welcomes guests from both Japan and abroad.
鈴木 智樹Tomoki Suzuki
-
-
Nihonbashi Suitengu Nanatosha
日本橋水天宮 七灯舎
- Ningyocho/Kodenmacho, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)
-
![]()
佐藤 健一Kenichi Sato
-
Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.
Mr. Sato was born in 1972 in Miyagi Prefecture. He grew up watching his parents out front as they ran a sushi restaurant and became fascinated with Japanese cuisine. After working at Hotel Kawakyu in Wakayama Prefecture and Hotel Arrowle in Ishikawa Prefecture, he trained at the Rihga Royal Hotel in Osaka. As a chef responsible for the final touches before the food is eaten, he enjoys connecting the warmth and thoughts of the people involved. Favored by fate, he devotes himself to his work every day with the motto, Kindness is best embodied in cooking.
佐藤 健一Kenichi Sato
-
-
NIKU Dining meat meet
NIKUダイニング meat meet
- Omicho Market, Ishikawa
- Steak,Yakiniku/Steak / Italian / Steak / Wine
-
![]()
村田 善之Yoshiyuki Murata
-
Mr. Murata delivers pleasure with his particular passion as a meat lover.
He was born in 1971 in Ishikawa and is the owner and chef of NIKU Dining meat meet. He has experience in a casual restaurant that mainly serves meat dishes and an Italian bistro. As a meat lover himself, he is uncompromising in his dedication to all the menu items he offers. He carefully chooses ingredients, figures out how to cook them properly depending on the items, and provides meals that satisfy both the stomach and the mind.
村田 善之Yoshiyuki Murata
-
-
Hitomaru Kadan Taian Sannomiya
人丸花壇 鯛庵 三宮店
- Sannomiya, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
-
![]()
堀江 貴之HORIE TAKAYUKI
-
The work of a chef acquaintance and the food he creates left a lasting impression.
He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.
堀江 貴之HORIE TAKAYUKI
-
-
Gyuniku Senmonten KAZU ~Beef Dinning~
牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)
-
![]()
丹野 健一郎Kenichiro Tanno
-
He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.
He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.
丹野 健一郎Kenichiro Tanno
-
-
Steak & Wine Style Budounoki
ステーキ＆ワインスタイル ぶどうの樹
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Wine
-
![]()
阿部 大祐Daisuke Abe
-
He offers to the guests, wonderful moments with steak and wine.
He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].
阿部 大祐Daisuke Abe
-
-
antica locanda MIYAMOTO
antica locanda MIYAMOTO
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Italian / Steak
-
![]()
宮本 健真Kenshin Miyamoto
-
Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.
He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).
宮本 健真Kenshin Miyamoto
-
-
Handmade Soba Makino
手打そば まきの
- Kakuozan/Higashiyama Park, Aichi
- Soba (noodles),Japanese / Soba (noodles)
-
![]()
牧野 満Mitsuru Makino
-
The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.
Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes.
牧野 満Mitsuru Makino
-
-
Sendai Bar MUSUBI
仙台バルMUSUBI
- Sendai Station West Exit, Miyagi
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood
-
![]()
斎藤 直貴Naoki Saito
-
Proposing new delicious dishes that feature local ingredients.
After training mainly in Japanese cuisine, Mr. Saito sought to devise creative dishes from different cuisines. The Sendai Bar MUSUBI opened on February 2, 2023. Here, he is creating original dishes that skillfully use ingredients from Sendai and the local area.
斎藤 直貴Naoki Saito
-
-
Yakiniku Izakaya Suika
焼肉居酒屋 粋家
- Iwaki, Fukushima
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Basashi (horse meat sashimi)
-
![]()
中野 春子Haruko Nakano
The Chef's Recommendations -
An admiration for her mother's culinary talent made her want to be a chef
Born in China on June 4th, 1973, she began studying cookery by helping her mother, who was a talented cook, when she was a child. Before she knew it, she was cooking on her own. She decided to become a chef because she wanted to treat other people good food. She opened a restaurant in Qingdao, China and began her career as a restaurant owner. Later, she ran a Korean restaurant in Namie town. She opened Yakiniku Izakaya Suika in Iwaki city in 2012. Her inspiration for every dish comes from her mother. She always creates delicious and hearty dishes.
中野 春子Haruko Nakano
-
-
Nihonshu Bar Komeya Inazuma
日本酒バル・米屋 イナズマ
- Sannomiya, Hyogo
- French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake
-
![]()
名倉 幸治Koji Nakura
-
Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter
Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.
名倉 幸治Koji Nakura
-
-
Sumibi Yakiniku Tsunku
炭火焼肉つんく
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)
-
![]()
宮本 宏明Hiroaki Miyamoto
-
Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.
Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.
宮本 宏明Hiroaki Miyamoto
-
-
Beefsteak Kawamura Sannomiya main branch
ビフテキのカワムラ三宮本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
-
![]()
菅 雅也Masaya Suga
The Chef's Recommendations -
Exciting Teppanyaki performance in front of guests.
He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.
菅 雅也Masaya Suga
-
