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1701 - 1720 of 1838 chefs

Ebiju

海老重

  • Nishi-Funabashi, Chiba
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

海老原 孝EBIHARA TAKASHI

Growing up watching his father, a chef

After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.

海老原 孝EBIHARA TAKASHI

CALA CARMEN

CALA CARMEN

  • Nagoya Station, Aichi
  • Spanish/Mediterranean,Global/International / General / Spanish / Wine

カルメンKARUMEN

Just how it is in Spain. Savor true Spanish cooking.

Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.

カルメンKARUMEN

Sushi Sakana Hideto

鮨 酒菜 秀人

  • Numazu, Shizuoka
  • Japanese,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

岩崎 多加志IWASAKI TAKASHI

Always obsessive about fish.

Seafood direct from the Port of Heda, Numazu. Every morning we head to Numazu port to buy our stock. Normally the fishermen bring in their afternoon catch to the Port of Heda to put out at market the next day. But we go directly to buy our fish so by that evening we can serve it in our restaurant. Our customers get to experience a freshness they would normally not be able to do.

岩崎 多加志IWASAKI TAKASHI

Yakiniku no Ryuen

焼肉の龍園

  • Kokura, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岩井田 隼也IWAIDA TOSHIYA

A chef with a passion for serving delicious meat

Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.

岩井田 隼也IWAIDA TOSHIYA

Wine Chubo Gekko

WINE厨房 月光

  • Susukino, Hokkaido
  • Spanish/Mediterranean,Global/International / General / Spanish / Western Sosaku (creative cuisine)

立花 英則TACHIBANA HIDENORI

He has loved cooking for a long time now. Spanish cuisine in particular has captivated him.

He has liked cooking since he was a child. Cooking paella for the first time ignited within him a strong fascination with Spanish cuisine. In order to polish his cooking skills, he went to the United States and, in 2007, opened Moonlight Wine Kitchen. Only using raw materials in his cooking, he has acquired many fans.

立花 英則TACHIBANA HIDENORI

Kappo Sushi Umeda

割烹・寿司うめだ

  • Tokaichi/Funairi/Yoshojima, Hiroshima
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Basashi (horse meat sashimi)

梅田 真志UMEDA SHINJI

The Chef's Recommendations

Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.

Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.

梅田 真志UMEDA SHINJI

Oshio Ataru

おしお ATARU店

  • Tsukishima, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)

松野 雄太MATSUNO YUTA

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

松野 雄太MATSUNO YUTA

Japanese Restaurant Kisei

日本料理樹勢

  • Hiratsuka/Oiso/Ninomiya, Kanagawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

小山 直樹KOYAMA NAOKI

Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.

Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.

小山 直樹KOYAMA NAOKI

Kyodo Ryori Tei Sugi no Me

きょうど料理亭 杉ノ目

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Crab / Hokkaido Cuisine

芦沢 一弘Kazuhiro Ashizawa

Fascinated by the ingredients of Hokkaido

The chef started his career at a Japanese cuisine restaurant when he was 18 years old. After advancing his profession through experiences and training, he served as the head chef at the sister restaurant Suginome Hotel Okura Sapporo branch in 2014. Today, as the head chef of this restaurant Suginome Main branch established in 1915, he introduces the local cuisine to the guests using Hokkaido’s great ingredients such as crab and other fresh seafoods.

芦沢 一弘Kazuhiro Ashizawa

Nanohana

なの花

  • Okaido/Gintengai, Ehime
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

高橋 邦親TAKAHASHI KUNICHIKA

I like eating nice food. That's why I became a chef.

I want to eat quality food, I want to make quality food, and I want people to eat quality food. Because I felt this way, I entered the world of cooking. I am still learning everyday and I make my food with passion.

高橋 邦親TAKAHASHI KUNICHIKA

Momoya Kamimaezu

もも屋 上前津店

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers)

永井 大介NAGAI DAISUKE

We aim for a cozy restaurant that you will feel comfortable strolling into.

Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.

永井 大介NAGAI DAISUKE

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)

菅原 進SUGAWARA SUSUMU

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

Yakiniku no Meimon Tendan Akasaka

焼肉の名門 天壇 赤坂店

  • Akasaka, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

和田 将大WADA MASAHIRO

He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice

Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.

和田 将大WADA MASAHIRO

Yakiniku Rashomon

焼肉羅生門

  • Kamakura/Zushi, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

酒井 成宰SAKAI NARITADA

The Chef's Recommendations

Watching from the back as his parents ran their yakiniku shop, he resolved to follow the same path

Chef Sakai was born on June 1st, 1973, in Osaka. From a young age, he watched his parents run their yakiniku restaurant. At some point, he started to think that he also wanted to work with yakiniku and decided to become a chef. He built up his training and experience at yakiniku restaurants, and now shows off this expertise at Yakiniku Rashomon. He has spent many years in the pursuit of delicious meat, and the taste he has produced can be enjoyed by a range of ages. His restaurant is popular both with local repeat visitors, as well as with customers who come from a distance.

酒井 成宰SAKAI NARITADA

Obanzai Sengyo Hachiya

おばんざい鮮魚鉢屋

  • Meito-ku/Fujigaoka, Aichi
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine

富永 将TOMINAGA MASARU

I'm so happy when people enjoy and say my home cooked food is delicious.

Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.

富永 将TOMINAGA MASARU

steak lounge Ren

steak lounge 煉

  • Imaizumi, Fukuoka
  • Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

権藤 武志GONDO TAKESHI

The Chef's Recommendations

I want to convey fun of cooking to the customer I make the most of such desire to my cooking

He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers

権藤 武志GONDO TAKESHI

Restaurant Carrot

レストラン キャロット

  • Ueda/Komoro/Saku, Nagano
  • Pasta/Pizza,Italian/French / Pasta / Pizza

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

Chinese Restaurant Shoentei

中華飯店 鐘園亭

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Chinese,Chinese / General / Gyoza (dumplings) / Chahan (fried rice)

権藤 弘GONDO HIROSHI

The Chef's Recommendations

Impressed by the food he ate at a restaurant when he was in elementary school

Born in Kansai in 1972. He was impressed by the Chinese food he ate in elementary school at the restaurant ATAKA. When he graduated high school he decided to enter the world of Chinese cuisine that he so loved. He has since trained at Shoentei.

権藤 弘GONDO HIROSHI

Gyutan Sumiyaki Rikyu Honcho

牛たん炭焼利久 本町店

  • Sendai Station East Exit, Miyagi
  • Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

中澤桂一NAKAZAWAKEIICHI

Into the world of cuisine dreamt of since childhood.

In order to progress on to the world of food dreamt of in his childhood, he studied at a cooking school. After graduating he began working at Rikyu as a cook, steadily building up experience until now.

中澤桂一NAKAZAWAKEIICHI

Bistro and Wine Frenchies

ビストロアンドワイン FRENCHIES フレンチーズ

  • Ningyocho/Kodenmacho, Tokyo
  • French,Italian/French / French / Wine

小川 浩之OGAWA HIROYUKI

Doing part time work as a student inspired me to enter the world of cuisine

I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.

小川 浩之OGAWA HIROYUKI

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