381 - 400 of 1794 chefs
-
Niku to Kaisen Grill Pastan Tenmonkan Branch
肉と海鮮グリル パスタン 天文館店
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood
-
![]()
徳田 康介Kosuke Tokuda
-
Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.
He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.
徳田 康介Kosuke Tokuda
-
-
Kobe Beef DAIA Nihonbashi-Muromachi Branch
神戸牛ダイア 日本橋室町店
- Mitsukoshimae, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
-
![]()
大坪 辰Shin Otsubo
-
Mr. Otsubo continues to work daily to refine his cooking skills and himself.
He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.
大坪 辰Shin Otsubo
-
-
Unagi no Naruse Kawagoe Branch
鰻の成瀬 川越店
- Kawagoe, Saitama
- Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Kaiseki (tea-ceremony dishes)
-
![]()
福岡 穂香Honoka Fukuoka
-
With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.
She was born in Saitama and has loved to eat since she was a child. She also had a deep interest in cooking, so she learned to cook while working at the izakaya, where she trained for about two years. Currently, she is working at Unagi no Naruse Kawagoe Branch. Because she has confidence in the eel she serves and wants diners to enjoy its deliciousness to their heart's content, she makes no compromises, from cooking to service. She pays attention to every detail to make the guests feel at home.
福岡 穂香Honoka Fukuoka
-
-
LOW-NON-BAR
LOW-NON-BAR
- Kanda, Tokyo
- Bar/Cocktails,Bars (pubs) / Spirits / Wine / Cocktail
-
![]()
高橋 弘晃Hiroaki Takahashi
-
Drink or not drink, it's your choice.
Mr. Takahashi was born in 1986 in Hokkaido. He started his career as a bartender with the goal of owning a relaxing, coffee shop-like place. He gained experience at Brick, a long-established bar in Ginza that no longer exists, and was exposed to the world of authentic bars. At the same time, he explored a new approach to the bar that would appeal to the younger generation. Consequently, LOW-NON-BAR was established as a bar where both drinkers and non-drinkers can spend time together.
高橋 弘晃Hiroaki Takahashi
-
-
THE WAGYU BROTHERS
THE WAGYU BROTHERS
- Asakusa, Tokyo
- Hamburger,Western / American / Steak / Hamburger
-
![]()
菊池 航Wataru Kikuchi
-
Maintaining a passion for burgers and a commitment to ingredients and cooking methods.
Mr. Kikuchi was born in 1991 in Tokyo. Being involved in a creative izakaya as an opening staff member when he was 20 years old, he was attracted to the world of cuisine. After that, he worked at an izakaya for four years, where he also took on the role of manager. Then, attracted by American cuisine, especially hamburgers, he worked four years as a manager at a restaurant specializing in hamburgers. In the meantime, he decided to open a burger restaurant in Asakusa with an offer from his brother, and the brothers opened THE WAGYU BROTHERS on November 11, 2024.
菊池 航Wataru Kikuchi
-
-
Shousui
小粋
- Akasaka, Fukuoka
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine)
-
![]()
園田 博文Hirofumi Sonoda
-
Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.
Mr. Sonoda was born in 1979 in Oita. His love of cooking led him to experience many hotels and inns in addition to part-time work in the food and beverage industry, building up a career as a chef. In 2014, he became independent and opened Shousui.
園田 博文Hirofumi Sonoda
-
-
Isshinmaru Dogo Branch
一進丸 道後店
- Dogo Onsen, Ehime
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
-
![]()
替地 亮介Ryosuke Kaechi
-
Cooking and foodstuffs have been a part of Mr. Kaechi's life since childhood, as his parents owned a fresh fish store.
He was born in 1976 in Ehime. His parents ran a fresh fish store, so cooking and foodstuffs were familiar to him from an early age. After working in the aquaculture business, he became independent at 27 and opened a restaurant. After that, he launched a company and currently operates seven restaurants in Ehime Prefecture. In January 2025, he opened the Isshinmaru Dogo branch as an affiliate of the popular Isshinmaru restaurant in the Okaido shopping street in Matsuyama City. Like the main branch, it is a place where you can enjoy the "deliciousness of Ehime" to the fullest.
替地 亮介Ryosuke Kaechi
-
-
Niku Baru SHOUTAIAN Shibuya Branch
肉バル SHOUTAIAN 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
千葉 政敏Masatoshi Chiba
-
Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.
He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.
千葉 政敏Masatoshi Chiba
-
-
Omusubi-dokoro Morimori
おむすび処 盛盛
- Enoshima/Kugenuma, Kanagawa
- Japanese,Japanese / General
-
![]()
田中 賢司Kenji Tanaka
-
A food artist who unites people with his finest flavors.
Mr. Tanaka is the owner and chef, born in Tokyo. Started working in the restaurant industry in 1996 and trained all over the country. In 2010, he opened a restaurant in Koiwa and expanded its affiliated stores. After trying various tourist spots during the COVID-19 pandemic, he launched a rice ball restaurant in 2023. This restaurant uses high-quality ingredients and was founded based on the idea of valuing connections with people. He offers food journeys through delicate flavors and relationships.
田中 賢司Kenji Tanaka
-
-
Ginza Wagyu Lab
銀座和牛ラボ
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Steak
-
![]()
角田 博史Hiroshi Kakuta
-
Mr. Kakuta is one of the chefs who contributed to the global branding of Japanese food.
He is one of the key figures who contributed to the global branding of Japanese cuisine under the tutelage of the Iron Chef, Mr. Komei Nakamura. After working at Nadaman for nearly 30 years, he became the head chef. Since then, he has continued to support many prestigious hotels as head chef. He is currently working as the executive chief chef of Ginza Wagyu Lab.
角田 博史Hiroshi Kakuta
-
-
Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri
心斎橋寿司居酒屋おやじ最後の握り
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
梶原 淳司Junji Kajiwara
-
Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.
He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.
梶原 淳司Junji Kajiwara
-
-
Mizutaki Zenzai
水炊き 善哉
- Hirao/Kiyokawa, Fukuoka
- Mizutaki (chicken hot pot),Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
-
![]()
山下 展史Hiroshi Yamashita
-
Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.
He was born in 1984 in Miyazaki. He decided to become a chef because he was happy to see people smiling and saying that his food was delicious. Since then, he has gained experience at various restaurants and met many people. In 2023, his skills were recognized, and he joined his current company, where he has worked as a chef at Mizutaki Zenzai ever since.
山下 展史Hiroshi Yamashita
-
-
Nishiazabu Serendipity
西麻布Serendipity
- Nishi-Azabu, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
-
![]()
廣瀬 剛Go Hirose
-
As a bartender, Mr. Hirose makes the drink that the guest wants.
He began his career in the hotel industry, working as a hotelier at a prestigious hotel. With a passion for the service industry and an interest in making drinks, he became a bartender, and over the next ten years, he developed his expertise. He is currently in charge of Nishiazabu Serendipity, which opened in December 2021.
廣瀬 剛Go Hirose
-
-
Yakiniku Yamato Coredo Nihonbashi Branch
焼肉やまと コレド日本橋店
- Nihonbashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
-
![]()
マウ ゾウモオZoumoo Mau
-
After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.
He was born in Myanmar. After coming to Japan in 1995, he worked in a Japanese restaurant and learned about Japanese life and culture. In 2005, he worked as a head chef at a Japanese restaurant near Yoyogi Station. In 2011, he worked at a restaurant in Akasaka for about three years to study Italian cuisine. In 2018, he moved to a high-end Yakiniku restaurant in Ginza. Then, he also worked as head chef at a restaurant specializing in Kobe Beef. In 2022, he joined the Yakiniku Yamato Coredo Nihonbashi Branch, where he currently works.
マウ ゾウモオZoumoo Mau
-
-
Yakiniku Tarafuku Suzuka Chuo-dori-ten
焼肉たらふく 鈴鹿中央通り店
- Suzuka, Mie
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer
-
![]()
田端 唯史Yuishi Tabata
The Chef's Recommendations -
From musician to master of selecting better meats
Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.
田端 唯史Yuishi Tabata
-
-
Menyasakaba Morimori Enoshima branch
麺屋酒場 盛盛 江ノ島店
- Enoshima/Kugenuma, Kanagawa
- Ramen,Ramen (noodles) / Nagoya Cochin (chicken) / Yum Cha/Dim Sum / Miso Ramen (miso sauce ramen)
-
![]()
櫻井 輝Hikaru Sakurai
-
Serving delicious food using attractive ingredients found through travels throughout Japan.
Mr. Sakurai was born in 1990 in Tokyo. He started his career in the food and beverage industry because he loves eating, especially delicious food, in a lively and lively atmosphere with many people. He gained extensive experience in Japanese cuisine, Chinese, and izakaya(Japanese pub), mainly in Tokyo. In 2021, he became the manager of Menyasakaba Morimori. While traveling around Japan, such as Hokkaido and Iwate, he is looking for attractive ingredients and learning deeply about the food in each region. He applies this experience to develop the restaurant's menu, offering fascinating dishes daily.
櫻井 輝Hikaru Sakurai
-
-
Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
-
![]()
北井 幸雄Yukio Kitai
-
To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
-
-
Uohachi Hanare
魚八 はなれ
- Kanazawa Station, Ishikawa
- Oden,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Oden
-
![]()
上野 憲謙Noriaki Ueno
-
The commitment of a skilled chef produces dishes that will remain in the guests' hearts.
Mr. Ueno grew up with a mother who was good at cooking, and he enjoyed being in the kitchen from a young age. After graduating from culinary school, he spent two years in Japanese cuisine and eight years of training in Italian cuisine. Furthermore, having spent about eight years in charge of Western-style cuisine at a well-known hotel, he is a talented chef. Utilizing his background in Japanese and Western cuisine and his experience at the hotel, he strives to create dishes that highlight the natural taste of the ingredients. Currently, as the manager, he is in charge of the kitchen and continues to serve "truly delicious food" to the customers who visit the restaurant.
上野 憲謙Noriaki Ueno
-
-
Kyoufu Ippin Ryouri Kiyomizu
京風一品料理きよみず
- Okaido/Gintengai, Ehime
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
-
![]()
森脇 巧Takumi Moriwaki
-
Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.
He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.
森脇 巧Takumi Moriwaki
-
-
Osakanadokoro Sakurachaya
御魚処 さくら茶屋
- Nara, Nara
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
-
![]()
長澤 真一Shinichi Nagasawa
The Chef's Recommendations -
Having entered the culinary world from the civil service, Mr. Nagasawa is now fully utilizing the skills he has honed to create superb dishes.
He was born in 1974 in Tottori. Grew up eating his grandmother's country cooking. He longed for Western-style food, such as hamburgers and spaghetti, and began cooking them himself. He dreamed of being a cook to make better food but became a civil servant. When he was not ready to give up on his dream, he was inspired by his master, a connoisseur at the market. He trained at a kappo restaurant for five years, a Japanese restaurant in the Kansai region, and a restaurant specializing in wagyu beef. Now, as the owner-chef of Sakurachaya, he continues working hard, making full use of his connoisseurship of fresh fish and his connections.
長澤 真一Shinichi Nagasawa
-
