721 - 740 of 1826 chefs
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STEAK HIKARU
ステーキ ヒカル
- Matsuyama/Kume/Wakasa, Okinawa
- General,Western / General / Hamburger Steak / Steak
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亀谷 光Hikaru Kameya
The Chef's Recommendations -
After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.
Born in Okinawa in 1986. He has always enjoyed meat, and upon reaching the age of 26 he worked in Shippu Horumon, a yakiniku (Japanese BBQ) restaurant in Okinawa. There, he gained experiences and learned about how to make meat delicious and the importance of sauce and seasonings in enhancing the taste of yakiniku. Eventually, he made his own formula of special sauce that he called "Hikaru Sauce" for two years while managing a coffee shop. His dream of opening his own restaurant became real as he opened STEAK HIKARU in August of 2017. Since then, he dedicated himself to create"delicious steaks that he wants to eat," which lead him to bring many customers.
亀谷 光Hikaru Kameya
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Beef-Professional private Shinjuku Main Branch
完全個室 牛の達人 private 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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堀江 直人Naoto Horie
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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
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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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Sushi Naoki
壽司 なを㐂
- Higashi Chaya District, Ishikawa
- Sushi,Japanese / Sushi / Wine / Sake
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北 直幸Naoyuki Kita
The Chef's Recommendations -
Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.
Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.
北 直幸Naoyuki Kita
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Kanizanmai Nagoya Sakae Branch
かにざんまい 名古屋栄店
- Sakae, Aichi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch
魚料理 渋谷 吉成本店 丸の内店
- Marunouchi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.
He was born in 1973 in Tokyo. His culinary career started in Hokkaido at the age of 20, where he honed his skills in French and Western cuisine in addition to Sushi and Japanese cuisine. He returned to Tokyo in his mid-twenties and worked as a head chef at an izakaya (Japanese-style pub) before establishing his restaurant, "Yoshinari Honten," in Shibuya at 27. Offering seafood dishes that make the most of his culinary skills and imagination, trained in various genres, he has developed the restaurant into a popular one. In 2019, he opened a sister restaurant in Marunouchi. At the gateway to Tokyo, it serves exquisite fish dishes and sushi courses with a new twist, winning the hearts of guests from Japan and abroad.
中村 吉成Yoshinari Nakamura
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Katsuemon
勝衞門
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)
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安田 達志Tatsushi Yasuda
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A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.
Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.
安田 達志Tatsushi Yasuda
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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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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)
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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
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Ipponyari
一本槍
- Fushimi/Daigo, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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山中 宏明Hiroaki Yamanaka
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Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.
He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.
山中 宏明Hiroaki Yamanaka
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Unagi-ka Shibafuku-ya
うなぎ家 しば福や
- Nagoya Station, Aichi
- Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)
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柴田 哲滝Satoru Shibata
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He went from observing his father who was farming eel, to entering the cooking field.
He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].
柴田 哲滝Satoru Shibata
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Kushinobo Kyoto Station Branch
串の坊 京都駅店
- Kyoto Station, Kyoto
- Japanese,Japanese / Kushiage (deep-fried skewers)
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木本 龍治Ryuji Kimoto
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Simple in appearance but requires creativity and meticulous preparation.
Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.
木本 龍治Ryuji Kimoto
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Sushi Kaki Shinjuku Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch
寿司 牡蠣 新宿スシエビス 新宿西口小滝橋通り
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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飯田 徹也Tetsuya Iida
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The love of sushi comes to shape: A reliable chef's challenge utilizing the experience at a major restaurant.
Mr. Iida was born in 1982 in Chiba. His love of sushi led him to a career in the culinary arts. He trained for 17 years at a major sushi chain and developed solid skills and experience. In 2023, at the chairman's invitation, he joined the Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch. With his inquisitive mind and skill, he contributes to developing popular menus and quality improvement at the restaurant. He became the head chef in February 2024.
飯田 徹也Tetsuya Iida
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APA HOTEL [Kanazawa Ekimae] Arcen Ciel
アパホテル〈金沢駅前〉アルカンシェール
- Kanazawa Station, Ishikawa
- Italian,Italian/French / General / French / Italian
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松木 知生Tomoo Matsuki
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He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.
He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.
松木 知生Tomoo Matsuki
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Shinmura Chikusan Miyakonojo
新村畜産 都城店
- Miyakonojo/Kobayashi, Miyazaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer
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江田 竜二Ryuji Eta
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It is only because he has a firm foundation that he has thrived as a chef
Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.
江田 竜二Ryuji Eta
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Sankatei
さんか亭
- Higashi-Sapporo, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Naengmyeon (Korean cold noodle)
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三鹿 彰Akira Sanka
The Chef's Recommendations -
He loved cooking, so he made it his job, specializing in his prized yakiniku
Born on August 20th, 1962, in Fukushima, Hokkaido. He has always had an interest in cooking, so he decided to make a career out of it. He studied a variety of cuisines, including French and Italian, until his skills in each could stand on their own. Of all the cooking styles and foods he studied, he found the greatest joy in yakiniku barbeque, so he decided to make it his specialty. Of all the meats he grills, he specializes in beef, and he spends his days ensuring his yakiniku is grilled to perfection, with peerless flavor.
三鹿 彰Akira Sanka
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Sushi Akazu Hanayama
鮨 赤酢 はなやま
- Akasaka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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Nikuju Hokusai
肉重北斎
- Shijokawaramachi/Teramachi, Kyoto
- Steak,Yakiniku/Steak / Japanese Beef Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew)
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長谷川 竜介Ryusuke Hasegawa
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Mr. Hasegawa assists guests in making good memories with friendly service and smiles.
He was born in 1978 in Kyoto. After working in the education industry for a long time, he became the manager of Nikuju Hokusai in April 2024 by chance. The restaurant aims to serve food within five minutes as a "fast food restaurant of Nikuju." However, that is certainly not the only thing he values. He also cares about communicating with guests and is good at capturing their needs instantly. With his experience, he is dedicated to providing a friendly and welcoming atmosphere.
長谷川 竜介Ryusuke Hasegawa
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Kachaguriya
かちゃぐり屋
- Nagoya Station, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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加藤 旭敏Akitoshi Kato
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Mr. Kato's approach is to prepare each dish, emphasizing creativity carefully.
He was born in Aichi. Since childhood, he has been familiar with cooking and confectionery making. During his school years, he worked part-time in restaurants for four years, developing practical skills and a deep understanding of food ingredients. After graduation, he worked at the Nagoya Kanko Hotel for 5 years, where he acquired the fundamentals of Western-style cooking techniques and service. At the age of 29, he opened his own Teppanyaki restaurant, Kachaguriya, taking advantage of his experience and unique ideas. Since then, he has been exploring new cuisines every day for 31 years.
加藤 旭敏Akitoshi Kato
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Teppanyaki Minami
鉄板焼「みなみ」
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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中川 敬二Keiji Nakagawa
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Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.
He was born in 1974 in Osaka. While helping with household chores as a child, he learned the joys and depths of cooking and resolved to become a chef. Starting his career in earnest through all-day dining at the RIHGA Royal Hotel, he gained experience in Italian and French restaurants before joining Swissotel Nankai Osaka in 2015. After further improving his techniques as the sous chef at the restaurant Table 36 in this hotel, he has been showing off his skills as head chef at Teppanyaki Minami since August 2024.
中川 敬二Keiji Nakagawa
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