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1481 - 1500 of 1843 chefs

Sumibi Yakiniku Tsurugyu

炭火焼肉 蔓牛

  • Kamihonmachi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Wine

藤原 広斗FUJIWARA HIROTO

He was impressed by the top-class yakiniku restaurant that his brother-in-law took him to when he was a high school student

Hiroto Fujiwara was born in Osaka in 1969. The meat that he ate at the top-class yakiniku restaurant that his brother-in-law took him to was so much nicer than anything that he had tasted before, that he was deeply moved by it. The desire to open a yakiniku restaurant and spread this joy to even more people led him down the path towards becoming a chef. After graduating from high school, he trained for 14 years at Kainantei in Uehonmachi, Osaka. After that, he deepened his understanding of meat at many yakiniku restaurants, before opening Sumibi Yakiniku Tsurugyu.

藤原 広斗FUJIWARA HIROTO

Nagomi Ryori Morishima

和味料理もりしま

  • Shuri, Okinawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Okinawa Cuisine

盛島 英太Eita Morishima

The Chef's Recommendations

He brings the authentic Osaka fare he learned from actual Kansai restaurants back home to Okinawa

Born in Okinawa in 1974, Iron Chef Rokusaburo Michiba inspired him to become a chef himself. He first started training in Okinawa, but he wanted to further improve his skills, so he turned to work at the famous upscale restaurant Kigawa Asai in the Kansai region. After working there for 13 years, he returned home to Okinawa and further polished his skills at pubs and French hotel restaurants. Gaining a deeper understanding of communication and ingredients, he opened Nagomi Ryori Morishima in his hometown of Shuri.

盛島 英太Eita Morishima

COCOLO - Teppanyaki & Wine

鉄板焼とワイン COCOLO

  • Fukushima/Noda, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / General

丸山 卓MARUYAMA TAKASHI

The Chef's Recommendations

Making use of his experience working in a range of different genres, he opened a restaurant where he could express himself

He entered the culinary world at the age of 21 at a French restaurant in Kitashinchi, going on to gain experience in many different types of establishments: cafes, Italian restaurants, dining bars, bars, and teppanyaki restaurants. He learned management skills at major restaurant chains like Balnibarbi and Zetton, before opening his own restaurant, COCOLO.

丸山 卓MARUYAMA TAKASHI

Kitazuien

北瑞苑

  • Kita-Shinchi, Osaka
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

愛宕 亮二ATAGO RYOJI

Keeping to tradition while not neglecting to bring in new elements

Born in 1978 in Moriguchi, Osaka prefecture, he came naturally into chefhood, growing up watching his father manage a sushi restaurant. After three years of experience in a hotel kitchen, he came to "Kitazuien", where he has been for 13 years. Rising to the position of head chef two years ago, he keeps to tradition while bringing in little by little new vegetables and elements of western cuisine, all to accomodate to his customers' desires.

愛宕 亮二ATAGO RYOJI

Nizakana Sashimi Shunsai Uminoshiki

煮魚・刺身・旬菜 海乃四季

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Shochu

鈴木 克彦SUZUKI KATSUHIKO

The Chef's Recommendations

Experience gained in restaurants all across Japan fuels his passionate exploration of local gastronomy!

He was born in Hokkaido, in 1968. After graduating from his local high school, he started working in Japanese restaurants all across the country, gaining real-life experience while developing a keen interest in local gastronomy. In 2009, he became the head chef of the Nizakana Sashimi Shunsai Uminoshiki. He visits the market everyday, putting his long experience to use in selecting and purchasing the best ingredients available, making no compromise on quality. He is renown for his boiled fish dishes, and for always bringing the best out of the ingredients he uses.

鈴木 克彦SUZUKI KATSUHIKO

Hang Dong

韓灯 ハンドゥン

  • Tsukishima, Tokyo
  • Korean,Other Asian / Yakiniku (grilled meat) / Korean / Makgeolli

金 英徳KIMU YONDOKU

The Chef's Recommendations

Taught by his mother, his flavours are based on home cooking from his childhood.

Brought up with his mothers Korean style cooking, Korean cuisine forms the base of his flavor. In his 20s he did cooking training for 2 years. Afterwards he returned back to Kyushu, where he help out at his mothers restaurant. Nine years ago he moved with his mother to Tokyo, where they both now reside.

金 英徳KIMU YONDOKU

Unagi Kushiyaki Shinten

うなぎ 串焼 心天

  • Ningyocho/Kodenmacho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Unagi (eel) / Hitsumabushi (eel bowl)

林 成Rin Sei

A part-time job in Toyko led him down the path to where he is today.

When he was 21, Sei Rin came to Okinawa as an exchange student from China, after which he went to Tokyo. He trained for 5 years in the restaurant Unashin in Shimbashi, before opening Unagi Kushiyaki Shinten 5 years ago.

林 成Rin Sei

Chiso Yamatoya

馳走やまとや

  • Hakata Station, Fukuoka
  • Creative,Sosaku (creative) / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

島子 裕朗SHIMAGO HIROAKI

Enjoyed meeting and connecting with customers since working parttime

Born in Fukuoka in 1981. When he was still a student working in a Japanese restaurant, entertaining and chatting merrily with drinking customers, he starting to think about about making it into his future. While working at various Japanese teppanyaki (grill) restaurants and izakaya (Japanese-style pubs), he came to work at Chiso Yamatoya as a chef four years ago. Currently he works as both a chef and manager.

島子 裕朗SHIMAGO HIROAKI

Gazan Garden

雅山GARDEN

  • Azabu-Juban, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)

胡子 秀樹EBISU HIDEKI

The Chef's Recommendations

Starting his career as a chef, he later learned balance working as a consultant.

Born in Hiroshima in 1959, he had always dreamed of being a chef, and joined Tokyo's Crescent restaurant at age 20. Before he started in the kitchen, he worked as waiter, and came to understand the allure of hospitality, developing an interest in customer relations. Afterwards, he worked in management at a consulting firm, and in 2012 joined Sennohana, a Michelin Star-rated restaurant. Currently, he heads Gazan Garden as general manager.

胡子 秀樹EBISU HIDEKI

Celadon

セラドン

  • Sasazuka, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Thai Curry / Imported Beer

マナ アモンラッタプーンMANA AMONRATTAPUN

The Chef's Recommendations

The true essence of service refined in Thailand - broad smiles that brighten up your day in Japan

He was born in the province of Tak in Thailand in 1966. He worked as a hotelier for the Oriental Hotel Group in Thailand, and was engaged in the service industry in roles such as tour guides. After coming to Japan in 1997, he trained at a Thai dining restaurant in the city center of Tokyo, and was in charge of the front of house. He possesses a cheerful spirit with an unfaltering smile, and was put in charge of the dining area of "Celadon" ever since it opened in 2000.

マナ アモンラッタプーンMANA AMONRATTAPUN

Japanese Restaurant SEIZAN

日本料理 晴山

  • Tamachi/Mita, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)

山本 晴彦Haruhiko Yamamoto

The Chef's Recommendations

We pride ourselves on our dashi, the foundation of Japanese cuisine

Born on September 5th, 1979 in Ashikaga City, Tochigi prefecture. Seeing how his cooking made his parents happy, he realized the gentle appeal of food, and decided to become a chef. After graduating from Ecole Tsuji Tokyo, he moved to Gifu prefecture to study under one of the school's special lecturers, Seiji Takada, and work at his restaurant "Takada Yassho". At the young age of 25 he became the manager of another branch of Yassho, and at 31 opened his own restaurant in Tokyo, called Seizan, and has been working there since.

山本 晴彦Haruhiko Yamamoto

Nuji

ぬーじ

  • Onna-son, Okinawa
  • Japanese,Japanese / General / Sushi / French

林 大介HAYASHI DAISUKE

The Chef's Recommendations

The skills he learned at an upscale Japanese restaurant have flourished here in Okinawa. A true culinary craftsman who makes traditional Japanese fare you can only get here

Born in Chiba prefecture in 1975, he began by working in a pub. However, he longed to pursue more complex Japanese cuisine, so he took a job at a famous, high-class traditional restaurant in Yokohama called Taiya where he knew the training was rigorous. With the support of his boss there, he plied his skills at restaurants in Nihonbashi and Yurakucho, finally making his way to that of his boss's own mentor, Maki, in Kagurazaka. As a result of his hard work, he was appointed head chef at the opening of Oriental Hills Okinawa. He continues to devote each day to expanding the allure of traditional Japanese cuisine to Okinawa

林 大介HAYASHI DAISUKE

Onzoshi Kiyoyasutei Kamakura Prince Hotel Branch

御曹司 きよやす邸 鎌倉プリンスホテル店

  • Kamakura/Zushi, Kanagawa
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Wagashi (traditional Japanese sweets)

川久保 美紀KAWAKUBO MINORI

Cooking is a profession that allows me to learn a lot from my customers, something for which I am truly grateful.

Born in Kanagawa, in a family of shopkeepers, he learned to love customer service from a very early age. Offering the best service and the freshest products led him to develop an interest in stock-less restaurants, and 7 years ago, to go from a position of a sales clerk in a small retail shop to that of hall staff in a Western restaurant. He started serving at the Onzoshi Kiyoyasutei Kamakura Prince Hotel one and a half years ago, and describes himself as deeply motivated by his trade, which allows him to learn important things from his customers and to explore the fascinating use of seasonal ingredients in Japanese cuisine.

川久保 美紀KAWAKUBO MINORI

NIRVANA New York

ニルヴァーナ ニューヨーク

  • Roppongi, Tokyo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

杉山 幸誠SUGIYAMA KOSEI

The Chef's Recommendations

Putting various food experiences to use, sets his sights on a continuously evolving cuisine

Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.

杉山 幸誠SUGIYAMA KOSEI

Kitakamakura En

北鎌倉 円

  • Kamakura/Zushi, Kanagawa
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)

堀江 邦英HORIE KUNIHIDE

The Chef's Recommendations

Following in his father's footsteps after being enchanted by creating with his own hands

He was born in Kanagawa prefecture in 1973. After finishing graduate school, he worked as an on-site supervisor at an engineering firm for five and a half years. While he was there, he was enchanted by the charm of the things he created with his own hands, and jumped ship when he was 32 to start a new career in the world of cooking. For 10 years he worked under his father, Mr. Osamu, who was working at Tsujitome, a renowned kaiseki (course menu) restaurant. Presently, he and Mr. Osamu both display their talents at Kitakama Kuraen, and he concentrates daily on his job as a chef.

堀江 邦英HORIE KUNIHIDE

Ginza Asami

銀座 あさみ

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

浅見 健二ASAMI KENJI

The Chef's Recommendations

Being faithful to the fundamentals, a chef highly trained in Japanese cuisine

Genji Asami is a native of Tokyo City. Having a father who ran a fruit and vegetable business, he embarked on the path to becoming a chef because he liked to cook. After graduating from the culinary academy, Kagakuen, he trained at Buan, a Kyo-ryori (special style of Japanese cuisine) restaurant in Kudanshita, as well as several other establishments. When he was 38, he was hired at Kyoaji Tennouzuairu-ten, located in Shinbashi. After that, he set off on his own and opened Ginza Asami in 2000, which he continues to cook to the present day.

浅見 健二ASAMI KENJI

Chisana Kura Dareyame

小さな蔵 だれやめ

  • Kinshicho/Sumiyoshi, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

福永 健太Kenta Fukunaga

He started down the path to becoming a chef by discovering the potential of the world of the culinary arts

He studied economics day and night as a student, and studied business management during his time abroad. When he returned to Japan, he developed an interest in the world of cooking, and officially started down the path of becoming a chef. After an experience as the manager and head chef of a restaurant in Tokyo, he struck out on his own. He now exercises his skills at "Chisanakura Dareyame". Using his previous background in business management, he has created a place where anyone can feel comfortable while enjoying their food and drinks. His restaurant gets plenty of repeat customers.

福永 健太Kenta Fukunaga

Sumibi Shichirin Yakiniku Akazakura

炭火七輪焼肉 糸桜

  • Kobe/Shinkaichi, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

岸田 好純KISHIDA YOSHIZUMI

The Chef's Recommendations

Born into an established shop that sold "Kobe beef" and raised by a mother who was a food expert.

While taking over Oi Nikuten, his family's established butcher shop that was founded in 1871, he also manages Itozakura, a yakiniku (grilled meat) restaurant. With his mother being a food expert, he learned how to expertly discern meat and fat quality. His motto is "cut the meat only after seeing the customer's face."

岸田 好純KISHIDA YOSHIZUMI

Hakata Hotaru Azabujuban

博多ほたる 麻布十番店

  • Azabu-Juban, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

斉藤 俊輔SAITO SHUNSUKE

His mother's smiling face ignited a spark in him.

When he was in the second grade, he made a cake with his elder sister and let his mother try it. Her delighted expression and praise for the delicious cake gave rise to his feelings of wanting to bring joy to other people besides his mother. Hence, he decided to become a chef when he was in the fourth grade.

斉藤 俊輔SAITO SHUNSUKE

Kushikatsu Chisen

串喝 知仙

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / General / Kushiage (deep-fried skewers) / Kaiseki (tea-ceremony dishes)

猪狩 博之IGARI HIROYUKI

Our chef is particular about his ingredients, and he's captured the hearts of his longtime regulars

Born January 27th, 1955, in Ibaraki Prefecture. As the youngest child of four siblings, he naturally found himself in the kitchen in the place of his harried parents. After graduating from high school he went to work for a hotel in Atami and Japanese food restaurants in Tokyo. In 1975, when Chisen was first founded, he knew the owner so he helped him start the business. A few years later the owner invited him to come to work for him officially. By 1985 he had worked his way to becoming our head chef. He heads to Tsukiji Fish Market each day to select his fresh, seasonal ingredients by hand.

猪狩 博之IGARI HIROYUKI

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