561 - 580 of 1760 chefs
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Honkaku Edomae Zushi Matsuki Sushi
本格江戸前寿司 松喜すし
- Hida/Takayama, Gifu
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)
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中才 一彦Kazuhiko Nakasai
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Having experience with fish from a young age, he decided that "making delicious things will be my job"
Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.
中才 一彦Kazuhiko Nakasai
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Funachu Asakusa-hanakawado Branch
鮒忠 浅草花川戸店
- Asakusa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)
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瀬谷 重勝 Shigekatsu Seya
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As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.
He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.
瀬谷 重勝 Shigekatsu Seya
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Sushi no Daripin
寿司のだりぴん
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Kumamoto Prince Garden Yamamuro Okubo Branch
熊本プリンスガーデン山室大窪店
- Kumamoto, Kumamoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Salad
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宮本 崇Miyamoto Takashi
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Mr. Miyamoto became a chef, so he could use all the experience gained in the past.
Mr. Miyamoto was born in 1971 in Kumamoto. Having originally worked in meat processing and sales, he decided to enter this field because he wanted a job where he could use his experience. He chose to be a chef and had the opportunity to join Kumamoto Nurubon Garden Yamamuro Okubo, where he learned all the knowledge about cooking. In 2015, he was selected as a chef and has worked in this role ever since. With years of experience, he can select top-quality ingredients. His discerning eye and skillful hands make exceptional dishes that receive praise.
宮本 崇Miyamoto Takashi
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Nidaime Sushi Katsurada Ebisu & Daikanyama Branch
二代目 鮓 桂田 恵比寿・代官山店
- Daikanyama, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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光野 智昭 Tomoaki Mitsuno
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Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.
He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.
光野 智昭 Tomoaki Mitsuno
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Sosaku Kushiage Ten
創作串揚げ天
- Miyako/Other remote islands, Okinawa
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Okinawa Cuisine / Awamori
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小峠 義継Yoshitsugu Kotoge
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Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.
He was born in 1978 in Gifu. After working at a traditional ryotei restaurant in Gifu, he gained experience at MICHELIN-starred restaurants in Tokyo. Then, he changed to the service industry to learn customer service and worked at a cruise restaurant and as a manager for wedding halls. He was a manager and chef when he worked for JR Tokai Hotels. After that, he went on to launch restaurants and managed the production of cuisine and service. Currently, he works as a chef at Seven Hills Miyakojima and an instructor at a cooking school.
小峠 義継Yoshitsugu Kotoge
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Kushitei
串亭
- Koriyama/Shirakawa, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Pasta
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真壁 秀明Hideaki Makabe
The Chef's Recommendations -
From when he first started cooking during his student years, he has continued single-mindedly down a culinary path
He was born in Koriyama, Fukushima Prefecture on December 29, 1958. From when he was a student, he learned how to cook with what he had available. After that, he apprenticed at places such as hotel restaurants specializing in Western cuisine and restaurants in his hometown. He has worked at [Kushitei] from 2008 to the present.
真壁 秀明Hideaki Makabe
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Sushi Nagayoshi
鮨 永吉
- Fukushima/Noda, Osaka
- Sushi,Japanese / General / Sushi
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永吉 昭夫Akio Nagayoshi
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Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.
Mr. Nagayoshi was born in 1967 and is a native of Osaka. Longing to be a sushi artisan since he was a boy, he trained at a long-standing restaurant with its main ranch in Tokyo Tsukiji outdoor market after graduating high school. He started by learning at a Umeda restaurant, and his 26 years of experience expanded all over Japan, from Tokyo to Nagoya, Osaka and Kyoto. After serving as store head in Osaka and Kyoto, he struck out on his own at age 45 and opened Sushi Nagayoshi. His carefully done work that values Edo-mae techniques and his informal style has gathered a lot of support for him.
永吉 昭夫Akio Nagayoshi
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Sumibi Yakiniku Hibinotei Nakamozu Branch
炭火焼肉ひびの亭 中百舌鳥店
- Sakai, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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岸本 英則Hidenori Kishimoto
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Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.
He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.
岸本 英則Hidenori Kishimoto
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Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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Restaurant Pleins d' Lerbes Kitakamakura
レストランプランデルブ 北鎌倉
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French / Wine
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高田 賀靖Noriyasu Takada
The Chef's Recommendations -
Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.
He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.
高田 賀靖Noriyasu Takada
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Sushino Ikumi
寿しの いく味
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.
He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.
中村 吉成Yoshinari Nakamura
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Tokyo Washoku Rikuu Ebisu Branch
東京和食 りくう 恵比寿店
- Ebisu, Tokyo
- Japanese,Japanese / General
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高山 泰育Yasuhiro Takayama
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A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.
Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."
高山 泰育Yasuhiro Takayama
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Bogamari Cucina Marinara
ボガマリ・クチーナ・マリナーラ
- Sendagaya, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Seafood
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平山 貴之Takayuki Hirayama
The Chef's Recommendations -
Experience and skills presenting various Italian local seafood.
He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.
平山 貴之Takayuki Hirayama
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Ryokichi
漁吉
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)
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平本 清忠Kiyotada Hiramoto
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Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.
He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.
平本 清忠Kiyotada Hiramoto
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Ponta Honke
ぽん多本家
- Okachimachi, Tokyo
- General,Western / Tonkatsu (fried pork cutlet) / General
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島田 良彦Yoshihiko Shimada
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He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.
Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.
島田 良彦Yoshihiko Shimada
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Asakusa Kusatsutei Ariake Branch
浅草 草津亭 有明店
- Ariake, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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澤田 清美Kiyomi Sawada
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Mr. Sawada continues to lead a life as a chef filled with enthusiasm and hard work.
He was born in Fukushima. At 18, he chose the culinary world in order to develop his skills. At Asakusa Kusatsutei, a renowned restaurant in Asakusa, he trained and honed his techniques while experiencing the depth of the cuisine. In April 2023, Asakusa Kusatsutei Ariake Branch was opened in Ariake. He has now moved to this new career stage and displays his shrewdness.
澤田 清美Kiyomi Sawada
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Gyu-Kaku Sapporo Tokeidai-dori Branch
牛角 札幌時計台通り店
- Sapporo Station, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat)
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谷口 遼太Ryota Taniguchi
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With warm smiles and delicious yakiniku, Mr. Taniguchi provides visitors with wonderful memories.
He was born in 1988 in Hokkaido. After joining Gyu-Kaku in 2011, he supported numerous restaurants through cooking and customer service. Currently, he also manages dozens of restaurants. He takes the greatest care in providing both delicious cuisine and high-quality meat, as well as excellent customer service that lets guests have enjoyable moments in his restaurants. Crossing the language barrier, he also creates an atmosphere where it is easy to talk to him. Today, he continues to welcome people with a soft smile and help them make their trips memorable.
谷口 遼太Ryota Taniguchi
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Nick
Nick
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Steak,Yakiniku/Steak / Steak
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錦 昭光Akimitsu Nishiki
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Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.
He was born in 1980 in Kobe. He is a chef full of love for his hometown who decided to open Nick out of a desire to convey the appeal of Kobe beef. In addition to selling meat as a butcher store, he has also set up an eat-in space for people to casually enjoy meat, showing a new way of being a meat shop. Not only does he sell carefully selected meats, including Kobe beef, but he also attracts attention for his style of cooking meat of the visitor's choice in the shop.
錦 昭光Akimitsu Nishiki
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Sugita
すぎ田
- Asakusa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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佐藤 光朗Mitsuo Sato
The Chef's Recommendations -
Making proper efforts to pursue a deliciousness hidden in the traditional dish.
Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].
佐藤 光朗Mitsuo Sato
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