621 - 640 of 1760 chefs
-
Maruya Honten Tokyo Midtown Branch
まるや本店 東京ミッドタウン店
- Roppongi, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
-
![]()
山田 孝志Takashi Yamada
-
Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.
He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.
山田 孝志Takashi Yamada
-
-
osteria ortigia
osteria ortigia
- Kyobashi, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
-
![]()
川島 誠司 Seiji Kawashima
-
Enhancing the individuality of the ingredients, Mr. Kawashima offers dishes that combine gravitas and delicacy.
He was born in 1965 in Tokyo. He honed his skills through self-study and practice and gained experience by putting himself in the restaurant industry. Studying in Italy at 30 was a turning point, and he cultivated authentic skills and knowledge. After returning to Japan, he obtained the sommelier qualification and pursued wine expertise. In 2003, he opened osteria ortigia with his friend. At first, he focused on service, but when his partner became independent, he decided to stand in as a chef. Currently, he serves as a chef, and his wife is in charge of the service.
川島 誠司 Seiji Kawashima
-
-
Kushiyaki no Tatsumi
串焼きのたつみ
- Oita, Oita
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)
-
![]()
高山 健一Kenichi Takayama
-
Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki
He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.
高山 健一Kenichi Takayama
-
-
Namba Teppanyaki Sublime
難波 鉄板焼き Sublime
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
-
-
-
-
CARNEYA ANTICA OSTERIA
カルネヤ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
-
![]()
高山 いさ己Isami Takayama
The Chef's Recommendations -
He has been surrounded by meats since he was born!
He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.
高山 いさ己Isami Takayama
-
-
Unagi no Masa
うなぎのまさ
- Kamihonmachi, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
-
![]()
石黒 岳Gaku Ishiguro
-
Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.
He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.
石黒 岳Gaku Ishiguro
-
-
Unagi Fujita Shirokanedai Branch
うなぎ 藤田 白金台店
- Shirokane/Shirokanedai, Tokyo
- Japanese,Japanese / Unagi (eel)
-
![]()
藤田 将徳Masanori Fujita
The Chef's Recommendations -
Raised in an environment with eel around him from birth, he handles them earnestly as a chef.
Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.
藤田 将徳Masanori Fujita
-
-
Shibuya Gyumon
渋谷 牛門
- Shibuya South Exit, Tokyo
- Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli
-
![]()
タナさんTana
-
A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.
Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.
タナさんTana
-
-
Table36
テーブル36
- Namba, Osaka
- Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)
-
![]()
𠮷田 博人Hiroto Yoshida
-
Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.
He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.
𠮷田 博人Hiroto Yoshida
-
-
IOTO - Kyoto Vegetable and Charcoal Grill -
京野菜と炭火料理 庵都
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine
-
![]()
中村 健治Kenji Nakamura
-
Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.
Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.
中村 健治Kenji Nakamura
-
-
Sazanami
漣
- Toba/Shima, Mie
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
-
![]()
林 竜次Ryuji Hayashi
-
He made his middle school dream a reality by becoming a head chef at the young age of 32.
He was born in 1973 and raised in Tokyo. His fascination with professional cooking started in middle school and led him to specialize in the culinary arts during his high school years. He went on to spend seven years studying at several traditional Japanese restaurants, which included Takamura in Roppongi, Egawa in Ginza, and Ajisai in Akasaka. Then, because of a connection he made in Mie Prefecture, he moved there at age 25 to start a job at Sazanami. After seven years on the job, he was promoted to a head chef at the age of 32. He makes his way to local fisheries every morning for fresh ingredients and takes advantage of his veteran skills and judgment to deliver the best food that Toba has to offer.
林 竜次Ryuji Hayashi
-
-
Shabuzen Umeda Branch
しゃぶ禅 梅田店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
-
![]()
袖岡 雅彦Masahiko Sodeoka
-
Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.
Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".
袖岡 雅彦Masahiko Sodeoka
-
-
Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch
炭火焼き鳥と博多もつ鍋 ながれ 錦本店
- Nishiki-sanchome, Aichi
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)
-
![]()
寺口 真央Mao Teraguchi
The Chef's Recommendations -
Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.
She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.
寺口 真央Mao Teraguchi
-
-
SAKURA Roppongi
SAKURA 六本木
- Roppongi, Tokyo
- French,Italian/French / General / Omurice (omelet rice) / Wine
-
![]()
山本 柊磨Shuma Yamamoto
-
Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.
Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.
山本 柊磨Shuma Yamamoto
-
-
Tori-no-Miyagawa AKASAKA INTERCITY AIR
鶏の宮川 赤坂インターシティAIR
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
-
![]()
橋本 淳Jun Hashimoto
-
The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
-
-
Ebisu Shoten Minami 2 Nishi 5
恵美須商店 南2西5
- Odori Park, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)
-
![]()
増田 義昭Yoshiaki Masuda
-
A manager who leads customers to a smile by paying attention to the space where they enjoy their meals.
Mr. Masuda was born in 1986 in Hokkaido. He was away from his home prefecture for 10 years but joined Ebisu Shoten after returning in 2017. Since 2022, he has worked as the restaurant manager at Ebisu Shoten Minami 2 Nishi 5. He serves dishes made with fresh Hokkaido ingredients and served with care, with the hope that customers will "enjoy Hokkaido's local cuisine." In addition, he values communication with guests that allows them to spend an enjoyable and comfortable time in a way that only izakaya bars can provide.
増田 義昭Yoshiaki Masuda
-
-
Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
-
![]()
日髙 良実Yoshimi Hidaka
-
A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
-
-
Izakaya Marusa Main branch
イザカヤ マルサ ホンテン （居酒屋まるさ本店）
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
-
![]()
上盛 秀也Shuya Uemori
-
He creates his dishes carefully one by one to make the guests smile.
He was born in 1985 on Ishigaki-jima Island, Okinawa prefecture. He found cooking fun through his part-time job experience at a restaurant and decided to be a chef. After learning the fundamentals of western cuisine at [Art Hotel Ishigaki] for 5 years, he started working as a chef at [Izakaya Marusa Main branch] where he cooked Japanese cuisine on a full scale. Currently, he creates dishes carefully one by one to make the guests smile and feel happy about visiting Ishigaki-jima Island.
上盛 秀也Shuya Uemori
-
-
hale'aina HOA SHIBUYA
hale'aina HOA SHIBUYA
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Dining Bar,Dining bar
-
![]()
和氣 正敏Masatoshi Wake
-
Mr. Wake wants to hear his customers say “delicious” from the bottom of their hearts.
He says he was inspired to pursue a career in cooking after making meals for friends who were very pleased with the food he prepared for them. Pursuing true customer satisfaction, he is also involved in product development, including the restaurant's original menu. Trained in Japan and abroad, he is currently the executive chef, devoted to menu development and mentoring younger chefs.
和氣 正敏Masatoshi Wake
-
-
Heiya Kurashiki Branch
へいや倉敷店
- Kurashiki Station, Okayama
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
-
![]()
溝渕 義雄Yoshio Mizobuchi
-
Mr. Mizobuchi became a chef because of a cooking manga! His skills and ingenuity are the result of his diverse experience.
He was born in Okayama. His first steps as a chef were influenced by a cooking manga he read as a child. From there, his passion for cooking led him to train at various restaurants in different genres, where he acquired a wide range of skills and knowledge. He joined Heiya Kurashiki Branch in 2013 and has since worked his way up to manager. He continues to serve a wide variety of dishes, mainly featuring yakiniku, believing in delivering a great impression to the people who visit his restaurant.
溝渕 義雄Yoshio Mizobuchi
-
