1261 - 1280 of 1843 chefs
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Ashiya French Kitajima
芦屋フレンチ北じま
- Ashiya, Hyogo
- French,Italian/French / French / Wine / General
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北島 恭Yasushi Kitajima
The Chef's Recommendations -
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭Yasushi Kitajima
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Hanbe Garden
庭園と料亭 半べえ
- Minami-ku/Ujina, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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川村 満Mitsuru Kawamura
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He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.
He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.
川村 満Mitsuru Kawamura
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Very Very Strawberry
ベリーベリーストロベリー
- Otaru/Yoichi/Shakotan, Hokkaido
- Italian,Italian/French / Neapolitan Pizza / Seafood / Cake
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伊藤 孝Takashi Ito
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Mr. Ito felt the limitless charm of authentic and delicious cuisine.
Mr. Ito is a native of Otaru. After graduating high school, he came to Tokyo with the aim of becoming an actor. However, he was deeply moved by experiencing authentic deliciousness at a French restaurant he worked part-time. Later, he has moved again by experiencing even more delicious authentic Italian cuisine, and he resolved to live his life walking the path of cuisine. He founded an Italian restaurant in Tokyo with a friend and built up his track record and experience, including making that restaurant prosperous. When he returned to visit Otaru, he fell in love with the buildings there and resolved to open his own restaurant in the city. He continues to provide authentic Italian cuisine to customers to this very day.
伊藤 孝Takashi Ito
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Atsugi Tachibana
厚木 たちばな
- Hon-Atsugi/Atsugi, Kanagawa
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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毛利 裕太Yuta Mouri
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He joined the restaurant with a part time job, staying on to become a chef
Chef Mori was born in Kanagawa prefecture on June 5th, 1992. He casually joined Atsugi Tachibana for part time work after being invited by a friend. Fascinated by the depth of Japanese cuisine, decided to become a chef. Chef Mori says that it is only natural for chefs to prepare delicious cuisine, and he is strict on himself and always has a high sense of awareness as a professional. Every day he continues to pursue cuisine that is not just delicious, but also impresses his customers and remains in their memory.
毛利 裕太Yuta Mouri
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Malebranch Kyoto Tower Sando branch
マールブランシュ 京都タワーサンド店
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Ice Cream / Others
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宮崎 靖子Yasuko Miyazaki
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Became a pastry chef by being influenced by her father who is a chef, and mother who is dexterous!
She was born in 1980 in Kyoto. She has been influenced by her father who is a chef and mother who has been dexterous since she was very young. She decided to learn the fundamental skills to make cakes and become a pastry chef. After graduating from a confectionery school, she had training at [Chez la Mer], a popular confectionery shop in Kyoto, then started working at [Malebranche Kyoto Kitayama main branch] as a pastry chef. Showing outstanding talent, she is currently working hard to create [authentic] local confectionery from Kyoto.
宮崎 靖子Yasuko Miyazaki
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Kisetsuryori Dochiraika
季節料理 どちらいか
- Takamatsu Station, Kagawa
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood
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西野 雅博Masahiro Nishino
The Chef's Recommendations -
Masahiro Nishino resolved to become a chef after he felt a desire to return to his hometown.
Masahiro Nishino was born on February 2nd, 1976, and is from Tokushima. He went to Tokyo for university, where he worked in an office role for two years after graduation. It was around that time that he decided that he would like to one day return to his hometown and start his own restaurant, and so at the age of 25, he decided to quit his job and become a chef. For six years, he trained at several famous, long-standing Japanese restaurants in Ginza and Aoyama, and also spent time in Germany in order to broaden his horizons. While there, he studied under a professional sushi chef at a Japanese restaurant for six and a half years before returning to Japan. On June 8th, 2015, he opened his own restaurant, Kisetsuryori Dochiraika, in his homeland of Kagawa, where he currently works as a head chef.
西野 雅博Masahiro Nishino
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Gihan Hajimedo
魏飯吉堂
- Kyoto Station, Kyoto
- Chinese,Chinese / General
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魏 禧之Yoshiyuki Gi
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He was brought up with Chinese cuisine.
He was born in 1958 in Kanagawa prefecture. He started working in the kitchen of [Min Yan] run by his parents in Yokohama Chinatown at the age of 11. After working at a renowned Chinese restaurants in Japan, he went to China at the age of 18 and became a special-grade licensed cook. When returning to Japan, he worked at [Manchinro] in Yokohama Chinatown and became the general manager there. Now he often appears on various medias as a famous Chinese chef.
魏 禧之Yoshiyuki Gi
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Steak Kaisen Teppanyaki Kitakaze
ステーキ・海鮮 鉄板焼 北風
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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荒谷 利幸Toshiyuki Araya
The Chef's Recommendations -
As a chef, he is making the most of the customer service skills he learnt at a hotel
Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.
荒谷 利幸Toshiyuki Araya
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Yakiniku Sansuien East Entrance
焼肉 三水苑 東口店
- Sendai Station East Exit, Miyagi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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国本 仁基KUNIMOTO JINKI
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Independently continuing the legacy of his grandmother and mother. Earnestly making yakiniku (Japanese BBQ).
He was born in 1969 in Sendai city, Miyagi prefecture. As a child, he helped out in the yakiniku restaurant started by his grandmother. Gaining experience over the years, he decided to branch out and open his own shop, the Yakiniku Sansuien. Gaining fame for its high quality meat and excellent cuts, a second branch, the Yakiniku Sansuien East Entrance was opened in June 2014.
国本 仁基KUNIMOTO JINKI
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Sushi Shirahata
鮨 しらはた
- Matsushima, Miyagi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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白幡 邦友Kunitomo Shirahata
The Chef's Recommendations -
Raised by parents running a sushi restaurant, naturally chose to become a sushi chef.
Born in Miyagi Prefecture, 1945. Parents ran a sushi restaurant and a fishmonger, naturally chose to become a sushi chef. After graduating from high school, trained at [Sushi Nakata] in the Imperial Hotel. Returns to his home province, continues to pursue the path of a Sushi craftsman. Puts heart and soul into imparting the joy of the seasonal tastes to the customers that choose this establishment out of the myriad of sushi restaurants around. The delicate craftsmanship has become popular with locals as well as people visiting for business or leisure in the Sendai area.
白幡 邦友Kunitomo Shirahata
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Kaisen-sumiyakidokoro Genya
海鮮炭焼処 源や
- Yotsuya, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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小川 謙一Kenichi Ogawa
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A Japanese chef who has built a career in Tokyo and tourist destinations.
Mr. Ogawa was born in 1966 in Chiba. He experienced as a chef at Japanese restaurants in various parts of Tokyo, including Ginza, Roppongi, Nihonbashi, and Shinjuku, and hotels in the Hakone area. Following a career as a Japanese chef, he joined Shoheikan Corporation in 2008. Currently, he is active as a chef at Genya.
小川 謙一Kenichi Ogawa
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Kirakutei
喜楽亭
- Kyotogosho/Nishijin, Kyoto
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / General / Donburi (rice bowl)
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中川 宏一NAKAGAWA KOICHI
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A part-time job in a restaurant was the inspiration that led him down the path to becoming a chef.
After working part time at a restaurant, Koichi became interested in the culinary world, and went on to work at Morita-ya in an Isetan department store in Kyoto. After that, he worked for 5 years at the French Kaiseki restaurant Seiyo Kappou Ida, which brings us to the present day. He now spends every day exploring new ways to bring out the best flavour of local Kyoto ingredients.
中川 宏一NAKAGAWA KOICHI
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Kaisen Teppan Izakaya Aichi
海鮮鉄板居酒屋 あいち
- Higashi-Dori/Doyama, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
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門田 隆行Takayuki Kadota
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Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.
He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.
門田 隆行Takayuki Kadota
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Ramen Iccho
ラーメン一丁
- Maizuru/Miyazu/Kyoutango/Fukuchiyama, Kyoto
- Ramen,Ramen (noodles) / General / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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岩見 貞行Sadayuki Iwami
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Puts his cooking experience to work as he pursues the best tasting ramen available.
This chef got his start after leaving behind the life of a business man, and working as both a waiter and chef for a Chinese restaurant. After working with food everyday, he began to dream of "A bowl of a ramen that could satisfy me," and opened up his own ramen restaurant.
岩見 貞行Sadayuki Iwami
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Steak House Kitchen Hida
ステーキハウス キッチン飛騨
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak
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河本 敏久Toshihisa Kawamoto
The Chef's Recommendations -
The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.
Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.
河本 敏久Toshihisa Kawamoto
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Trattoria & Pizzeria BEATO
トラットリア＆ピッツェリア BEATO
- Tanimachi/Tanimachi-yonchome, Osaka
- Italian,Italian/French / Pasta / Neapolitan Pizza / Wine
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田中 洋光Hiromitsu Tanaka
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He wants to shape his way of thinking to fill the trattoria.
He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.
田中 洋光Hiromitsu Tanaka
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Aquatic Garden and Kyo Kaiseki Cuisine, Yakiniku, Nabe Cuisine - Isshin
水上庭園と京懐石・焼肉・鍋料理 一心
- Ichinomiya, Aichi
- Japanese,Japanese / Nabe (hot pot) / Yakiniku (Japanese BBQ) / Kaiseki (tea-ceremony dishes)
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下田 心也Shinya Shimoda
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The third owner of the restaurant has been cherishing its tradition passed down from his grandfather
Born in Ichinomiya, Aichi Prefecture, in 1975. The predecessor of the current store was opened by his grandfather in 1971, and later, under his father, became the thriving Hida-gyu beef specialty store that it remains today. In the image of his grandfather and father, he grew up surrounded by both cooking and nature and later studied at the "kaiseki cuisine" (Japanese multicourse haute cuisine) restaurant Sueki. He then returned to his family at the age of 27 to further improve his skills. In 2015, he became company president. Currently, he is working hard every day along with the head chef to improve the experience of the restaurant's customers.
下田 心也Shinya Shimoda
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Matsuo Jingisukan Asahikawa Branch
松尾ジンギスカン 旭川支店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Yakiniku (grilled meat)
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松本 寿子Hisako Matsumoto
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An absolute cooking enthusiast! Her endless interest in cooking led her to became a chef.
Chef Matsumoto was born in Hokkaido Prefecture. In the leading Hokkaido spa town Sounkyo, she was involved in the restaurant business as a waitress. She developed a passion for her job of serving food, as well as for the color and arrangement of the food on the four-legged trays the food was served on, which naturally led her to becoming a chef and obtaining her cooking license. In 2006, she joined Matsuo Jingisukan Asahikawa brunch, Gaining the deep trust of the owner, Matsumoto became like a right-hand assistant, and with her bright smile and kind consideration, she manages the restaurant with her certain cooking skills.
松本 寿子Hisako Matsumoto
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Teppanyaki Nakano
鉄板焼なか乃
- Nishinakasu/Haruyoshi, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Wine / Sake
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戸次 禎範Yoshinori Bekki
The Chef's Recommendations -
Taking advantage of his experience with Western cuisine, he pays close attention to food arrangement and color
After graduating from college, he began working at a hotel. After that, he acquired experience working in a teppanyaki (griddle-cooked food) restaurant before becoming the head-chef of “Teppanyaki Nakano” in July of 2012.
戸次 禎範Yoshinori Bekki
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Ristorante La Tenda Rossa
ristorante la Tenda Rossa
- Kannai/Bashamichi, Kanagawa
- Italian,Italian/French / Pasta / Pizza
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西沢 健三NISHIZAWA KENZO
The Chef's Recommendations -
The depth and charm of the local culture he learned in Tuscany
He was born in Kanagawa prefecture in 1974. When he was young, he loved to eat, and began working part-time at a restaurant when he was 16. When he was 20, he started working at an Italian restaurant in Kohoku ward, and officially started his career. When he was 24, he went to Italy, and trained there for four years focusing on Tuscany. After returning to Japan, he took on the role of a chef in an affiliated restaurant in Nishi-Azabu, "VINO DELLA PACE". He became the head chef of "ristorante la Tenda Rossa" when he was 29. Eleven years later, he has now grown into the best Italian chef in Yokohama, according to many people.
西沢 健三NISHIZAWA KENZO
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