1641 - 1660 of 1841 chefs
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Motsunabe Mizutaki Yonbankan
もつ鍋・水炊き四番館
- Tenjin, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Mizutaki (chicken hot pot) / Yakiniku (grilled meat)
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梅野 富宮子UMENO FUMIKO
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A childhood spent watching the backs of mum and dad that naturally lead to following this path.
Having helped out at her family home and restaurant since childhood, the world of food was always close to her. She was taught the joy of participating in a meal by her parents, and it was natural that she should set out to be a chef. At present, as the proprietress-to-be, she helps with the flavors and service of the Motsunabe Mizudaki Yombankan, and with a warm smile and attentiveness, she makes food to delight the taste buds and hearts of the people who visit each day.
梅野 富宮子UMENO FUMIKO
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Oyaji Dining Shobu
おやじダイニング しょうぶ
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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大田 雅博OTA MASAHIRO
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Staying close to our roots is our motto. We aim to create food and an atmosphere that you'll love.
Born in October 1970 on Himakajima Island in Aichi. Because of his love of cooking, he immediately began his training at a Japanese-style restaurant after he graduated from high school. At age 30, he began working in product development for restaurants in Nagoya and after that, he studied restaurant management. At age 35, he opened his own shop, Oyaji Dining Shobu. Always putting his customers first, he strives to create a place that the locals will keep coming back to.
大田 雅博OTA MASAHIRO
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Brasserie Rakuya
ブラッスリー 楽や
- Takikawa/Fukagawa/Sunagawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood
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川野名 順KAWANONA JUN
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From being raised by a fishmonger, to creating a place to eat delicious fish.
Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.
川野名 順KAWANONA JUN
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Sushi Ko
すし耕
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake
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竹山 耕司TAKEYAMA KOJI
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Delicious sushi made using local ingredients from Otaru.
He is originally from Otaru. He became interested in cooking while working at a hotel restaurant specializing in Buddhist-style cuisine. Above all else, from a young age he felt a connection to the ingredients of Otaru and wanted to make good use of them by becoming a sushi chef. He gained experience training at sushi restaurants in Sapporo and Otaru. In 2001, he opened Sushiko in his hometown, where he works today.
竹山 耕司TAKEYAMA KOJI
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Jiman ha Shizen Tori Ryori Kawadaya
自慢は自然。鶏料理 川田屋
- Matsubara/Fujiidera/Kawachinagano, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Nabe (hot pot)
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武居 信仁TAKEI NOBUHITO
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Offers up big portions made with top quality ingredients.
He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.
武居 信仁TAKEI NOBUHITO
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Hokkai Shabu Shabu Kita 2 Jo
北海しゃぶしゃぶ北2条店
- Sapporo Station, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)
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佐々木 彰則SASAKI AKINORI
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Working hard with the staff to create a comfortable restaurant
Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.
佐々木 彰則SASAKI AKINORI
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Campagne
カンパーニュ
- Ise, Mie
- French,Italian/French / Others / French
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東 健夫HIGASHI TAKEO
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He admires nature's grandeur and pays respect to the divine. He works with local ingredients.
Born in Mie Prefecture on January 7, 1965. He loved to eat from childhood, and pursued the path of becoming a cook to make people happy through food. He decided to become a French chef to challenge the unknown, outside world, and a world that is opposite from his upbringing in the deep mountains of Kumano. He studied under Shima Kanko Hotel's head chef, Tadayuki Takahashi, for three years. Then, after training in France, Osaka, and Kobe, he opened his own restaurant at 26 years old. He continues to make food inspired by nature.
東 健夫HIGASHI TAKEO
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Yokohama Chinatown Shumien
横浜中華街 秀味園
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Taiwanese,Chinese / Cantonese / Taiwanese / Shokoshu (Chinese Shaoxing wine)
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楊 淑信YO NOBUKO
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She entered the world of cuisine due to the influence of her husband, a Chinese chef.
She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.
楊 淑信YO NOBUKO
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Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
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油井 伸太郎YUI SHINTARO
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A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
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Restaurant La FinS
Restaurant La FinS
- Shimbashi/Shiodome, Tokyo
- French,Italian/French / French
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杉本 敬三SUGIMOTO KEIZO
The Chef's Recommendations -
His training started from as early as elementary school and he was considered a cooking genius.
He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.
杉本 敬三SUGIMOTO KEIZO
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Yakiniku Korean Dining Youngdong South Entrance
韓食菜炎 ヨンドン南口店
- Enoshima/Kugenuma, Kanagawa
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
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菅原 進SUGAWARA SUSUMU
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Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days
I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.
菅原 進SUGAWARA SUSUMU
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ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
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宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
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Restaurant Carrot
レストラン キャロット
- Ueda/Komoro/Saku, Nagano
- Pasta/Pizza,Italian/French / Pasta / Pizza
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三田 錦朗MITA KINRO
The Chef's Recommendations -
Our goal is to make sure our parents eat delicious food.
Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.
三田 錦朗MITA KINRO
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Waso Hayashida
和創はやしだ
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General
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林田 雄一HAYASHIDA YUICHI
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It all started back when I used to help my mother in the kitchen.
He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.
林田 雄一HAYASHIDA YUICHI
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Jion Shoja
慈恩精舎
- Okayama, Okayama
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)
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草野 潤KUSANO MEGUMU
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Kusano brings his experience from a Japanese restaurant in Austria to the table
After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.
草野 潤KUSANO MEGUMU
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UNIQUE
UNIQUE
- Kitahama, Osaka
- French,Italian/French / General / French / Wine
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中山 大輔NAKAYAMA DAISUKE
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He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.
He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.
中山 大輔NAKAYAMA DAISUKE
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BISTRO CarneSio
BISTRO CarneSio
- Ebisu, Tokyo
- Italian,Italian/French / Gyutan (beef tongue) / French / Italian
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児玉 順平KODAMA JUMPEI
The Chef's Recommendations -
Absolute confidence in cooking meat with experiences in Italian and Yakiniku restaurants
He was born in Tokyo in 1984. Influenced by the protagonist of a comic, who aims to be a cook, he also chose to be a cook saying, "Me, too!" After graduating from a vocational school for licensed cooks, joined a seafood store in Shinagawa and worked there for 5 years. Then moved to a yakiniku restaurant and in 2011, moved to CarneSio when it opened. He has been the chef there since he assumed the position there in 2012.
児玉 順平KODAMA JUMPEI
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Sushidokoro Koya Sendai Ekinaka
寿司処 こうや 仙台駅中店
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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服部 洋HATTORI HIROSHI
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Our chef feels it's his true calling to provide excellent service to his customers at the counter
Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.
服部 洋HATTORI HIROSHI
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GRAHM'S CAFE Los Angeles
GRAHM'S CAFE Los Angeles
- Kyobashi, Tokyo
- Cafe,Cafe/Sweets / American / Wine
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山本 秀正YAMAMOTO HIDEMASA
The Chef's Recommendations -
From a chef to a global culinary producer
Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.
山本 秀正YAMAMOTO HIDEMASA
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RISTORANTE Misato
RISTORANTE美郷
- Shichijo/Tambaguchi, Kyoto
- Italian,Italian/French / Italian / Pasta / Wine
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毛利 亮MORI RYO
The Chef's Recommendations -
A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other
Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.
毛利 亮MORI RYO
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