661 - 680 of 1760 chefs
-
Miyashin
宮新
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
-
![]()
猪股 善人Yoshito Inomata
The Chef's Recommendations -
His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).
Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.
猪股 善人Yoshito Inomata
-
-
Waniku Shokudo Wa Wa Wa
和肉食堂WWW −輪 和 笑−
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)
-
![]()
石原 大輔Daisuke Ishihara
-
Mr. Ishihara offers inspiring dishes of freshness and delicacy.
He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.
石原 大輔Daisuke Ishihara
-
-
Fujino
藤乃
- Fukushima/Noda, Osaka
- Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck
-
![]()
門野 倫也Michiya Kadono
The Chef's Recommendations -
From part-time work during high school, Mr. Kadono chose the path of living on his own skills.
He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.
門野 倫也Michiya Kadono
-
-
Akahagi Sushi Tamahagane
赤萩 鮨 玉鋼
- Chikusa/Imaike/Ikeshita, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
市來 隆司Takashi Ichiki
-
Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.
He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food.
市來 隆司Takashi Ichiki
-
-
Drammatico
Drammatico
- Ogikubo, Tokyo
- Italian,Italian/French / Italian
-
![]()
重岡 中也Chuya Shigeoka
-
Steadily achieving his dreams through unshakeable conviction and efforts.
Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.
重岡 中也Chuya Shigeoka
-
-
Robatayaki Isshin Moriguchi Branch
炉端焼き一新 守口店
- Moriguchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Sake
-
![]()
天羽 智哉Tomoya Amou
-
Providing "the joy of food" that spreads a chain of smiles.
After gaining knowledge of foods by working in school meal services, Mr. Amou entered the restaurant industry. He shows his skills as a manager at Robatayaki Isshin Moriguchi Branch, which opened in November 2022. He carefully selects seasonal ingredients to provide guests with the "joy of food" through robatayaki, which allows them to offer the natural flavor of ingredients.
天羽 智哉Tomoya Amou
-
-
SAKURA Kabukicho Branch
SAKURA 歌舞伎町店
- Shinjuku East Exit/Kabukicho, Tokyo
- Party,Party/Amusement / Italian / Pasta / Neapolitan Pizza
-
![]()
ラメス・マーガルRames Margal
-
Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.
He was born in 1983 in Nepal. Having loved eating from an early age, he naturally enjoyed cooking. To pursue his career as a chef, he left his hometown and studied in the United States and other countries. In March 2009, he set up his base in Japan and continued his training at renowned Italian and French restaurants. In March 2023, he was appointed the head chef of the SAKURA Kabukicho Branch. Many of his guests highly praise his earnest attitude to food, which expresses his thoughts and feelings in each dish.
ラメス・マーガルRames Margal
-
-
Otaru Ankake Yakisoba Kakuryu
小樽あんかけ焼きそば 鶴龍
- Otaru/Yoichi/Shakotan, Hokkaido
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)
-
![]()
坂口 亨Toru Sakaguchi
-
Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.
Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.
坂口 亨Toru Sakaguchi
-
-
Niku Kappo Futago THE JUNEI HOTEL KYOTO
肉割烹ふたごTHE JUNEI HOTEL KYOTO
- Shichijo/Tambaguchi, Kyoto
- Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
-
![]()
稲田 慎也Shinya Inada
-
Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.
He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.
稲田 慎也Shinya Inada
-
-
L'OMBELICO
L’OMBELICO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
千田 健治Kenji Chida
-
Mr. Chida aspires to be a chef who can move people through culinary creations.
He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.
千田 健治Kenji Chida
-
-
Sangubashi IBUSANA
参宮橋いぶさな
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
岡崎 安統Yasunori Okazaki
-
Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.
Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.
岡崎 安統Yasunori Okazaki
-
-
San Bettei Kitashinchi Branch
燦別邸 北新地店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
井上 学Manabu Inoue
-
Mr. Inoue values the relationships and bonds with people in his life.
Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.
井上 学Manabu Inoue
-
-
Ryuzushi
龍寿し
- Yuzawa/Okutadami, Niigata
- Sushi,Japanese / Sushi
-
![]()
佐藤 正幸Masayuki Sato
-
Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.
He was born in 1969 in Niigata. He is the second generation of Ryuzushi, which has lasted for more than 50 years in Minami-uonuma. After graduating high school, he moved to Tokyo and trained there, then in Nagaoka City, Niigata Prefecture. He took over the restaurant at 28 and built a fish purchase route that does not pass through the market, aiming to provide "the world's most cost-effective sushi." On the occasion of the restaurant renovation in July 2021, it became a counter sushi restaurant. His sushi, which uses wild vegetables and local produce of Minami-uonuma, attracts the attention of food connoisseurs from all over the country.
佐藤 正幸Masayuki Sato
-
-
President CHIBO Minami-honten
ぷれじでんと千房 南本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
植田 瞬Shun Ueda
-
A chef whose delicate skills have raised okonomiyaki to a higher level.
Mr. Ueda was born in 1996 in Fukuchiyama-shi, Kyoto. Having always loved to eat, he aspired to become a chef and entered the food industry. Obtained his chef's license while still in high school, and after graduation, he started working at President CHIBO Minami-honten. He goes to various restaurants to study the flavors and cooking methods. This is all because he wants his customers to be impressed by the food he serves. He says, "I hope that through cooking, people can nourish their energy for tomorrow."
植田 瞬Shun Ueda
-
-
Setsugekka Tanaka Satoru
雪月花 たなかさとる
- Sakae, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine
-
![]()
田中 覚 Satoru Tanaka
-
To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.
He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.
田中 覚 Satoru Tanaka
-
-
Akasaka Watanabe
赤坂 渡なべ
- Akasaka, Tokyo
- Japanese,Japanese / General
-
![]()
渡邊 雄二郎Yujiro Watanabe
-
Valuing human connections, Mr. Watanabe provides heartfelt hospitality to his visitors.
He was born in 1985 in Niigata. He entered the food business to take over the family caterer's business. Through a relationship with his master, he honed his skills at such prestigious restaurants as the long-established kappo restaurant Akasaka Tsuyama, followed by the ryotei restaurant Shimbashi Kanetanaka Main Branch. He opened his restaurant in Akasaka, Tokyo, in 2018, wishing guests to enjoy seasonal cuisine and spend time in a comfortable and relaxed atmosphere. He welcomes guests with the motto of connecting people to people with a spirit of hospitality.
渡邊 雄二郎Yujiro Watanabe
-
-
Beef-Professional Akihabara Branch
完全個室 牛の達人 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)
-
![]()
堀江 直人Naoto Horie
-
Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
-
-
Aged Wagyu Yakiniku Aging Beef Shibuya Branch
熟成和牛焼肉エイジング・ビーフ 渋谷店
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others
-
![]()
尾関 岳Gaku Ozeki
-
Delivering the taste and pleasure that only "aged Wagyu beef" can provide.
Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.
尾関 岳Gaku Ozeki
-
-
JA Kagoshimaken Keizairen chokueiten Karen-Hakata branch
JA鹿児島県経済連直営店 華蓮博多店
- Nishinakasu/Haruyoshi, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)
-
![]()
竹内 亘Wataru Takeuchi
-
Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart
Mr. Takeuchi was born in 1973 in Kagoshima. In his elementary school graduation essay, he wrote that he dreamed of becoming a chef. He studied cooking at the culinary department of Kagoshima Josei High School. After graduating, he began working in Osaka and returned to Kagoshima after several years. At Kagoshima, he trained at two hotels and became the head chef for Western food at the second hotel. At the age of 39, he started working at Kagoshima Karen. Now he is in his 3rd year as head chef at the Karen Hakata Branch. He prepares each dish with all his heart to please his customers.
竹内 亘Wataru Takeuchi
-
-
Shinjuku Kakekomi Gyoza
新宿 駆け込み餃子
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / Basashi (horse meat sashimi) / Sousaku Sushi (creative sushi) / Gyoza (dumplings)
-
![]()
竹内 仁栄Kimiharu Takeuchi
The Chef's Recommendations -
Mr. Takeuchi wanted to take over his father's restaurant and entered the world of chefs.
He was born on July 3, 1980, in Saitama. His father operated a Chinese restaurant, and his mother helped in the store. Mr. Takeuchi, along with his mother, spent his childhood in the kitchen, so it came as natural for him to enroll in a culinary school. He trained at restaurants in Ginza, Roppongi, and Ebisu for 15 years, thinking he would someday take over his father's restaurant. He has absorbed a wide range of knowledge, from Shanghai cuisine, Cantonese cuisine, and medicinal herbs to management and accounting up to the present.
竹内 仁栄Kimiharu Takeuchi
-
