741 - 760 of 1808 chefs
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AOHIGE Main Branch
青ひげ本店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak
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岸井 拓也Takuya Kishii
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Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.
He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.
岸井 拓也Takuya Kishii
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Chinese Restaurant RAIKA shi kun shi so
中国料理 礼華 四君子草
- Hibiya/Yurakucho, Tokyo
- Shanghai,Chinese / General / Szechuan / Shanghai
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木村 旭Akira Kimura
The Chef's Recommendations -
Mr. Akira Kimura enchants his guests with Nouvelle Chinois cuisine and natural vegetarian courses.
Mr. Akira Kimura, the master chef of RAIKA shi kun shi so, was born in Tokyo in 1977. Fascinated by a Chinese chef on a TV cooking show, he decided to become a professional chef. He honed his skills at the restaurant Tsukushiro and Tokyo Dome Hotel in Tokyo, then joined RAIKA. After actively working as the master chef at RAIKA Shinjuku-gyoen branch, he took the current position when the hibiya branch opened in the spring of 2018. His Nouvelle Chinois cuisine has earned a solid reputation. Moreover, as a nutritional herbalist, he offers vegetarian courses that bring out the power of plants. His dishes created by his matured skills attract guests from Japan and abroad.
木村 旭Akira Kimura
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Au Bord d'Eau Fukuoka
オ・ボルドー・フクオカ
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / General / French / Pasta
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川野 誠児Seiji Kawano
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A skilled chef with a passion for learning who constantly challenges himself.
Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.
川野 誠児Seiji Kawano
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Kurotan Yakiniku Aoki
黒タン焼肉 青木
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)
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青木 翼Tsubasa Aoki
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With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.
He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.
青木 翼Tsubasa Aoki
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KATSUDON
喝鈍
- Osaka Station/Umeda Station, Osaka
- Japanese,Japanese / Katsudon (fried pork cutlet bowl)
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渡邉 誉Homare Watanabe
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He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.
He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.
渡邉 誉Homare Watanabe
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Osteria da K. [Kappa]
Osteria da K.［Kappa］
- Shimbashi/Shiodome, Tokyo
- Italian,Italian/French / Italian / Pasta
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礒貝 勝成Katsunari Isogai
The Chef's Recommendations -
Various experience from famous Trattoria to a 3-star sushi restaurant.
He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].
礒貝 勝成Katsunari Isogai
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Mar de Christiano's
マル・デ・クリスチアノ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine
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佐藤 幸ニKoji Sato
The Chef's Recommendations -
Cooking style supported by global experience from Europe to Asia.
He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.
佐藤 幸ニKoji Sato
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Sushi JIN-E
鮨 甚江
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese
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加藤 聡Satoshi Kato
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Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.
He was born in 1971 in Kanagawa. Born to a long family line of fishermen, he has been interested in fish since he was young. Because his family was often busy, he had many chances to cook in their place, and he was happy to please them with his cooking. His starting point as a chef was at the restaurant Sushitatsu in his hometown when he was 16 years old. Later on, at the age of 25, he came to Tokyo. In 2017, he opened Sakurazaka Kato in Akasaka. He shut down this restaurant during the COVID-19 pandemic but, blessed by fate, opened another restaurant, Sushi JIN-È. JIN-È is the trade name of the fishery business run by Mr. Kato's relatives, which he had planned to use someday as the name of his restaurant.
加藤 聡Satoshi Kato
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Milky Wave
ミルキーウェイブ
- Kawagoe, Saitama
- General,Western / General / Omurice (omelet rice) / Cake
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小澤 勇Isamu Ozawa
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His starting point was the flavor of the chicken rice he ate as a child
Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.
小澤 勇Isamu Ozawa
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Ristorante TSUMU
RistoranteTSUMU
- Tsukuba, Ibaraki
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine)
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大井 健司Takeshi Oi
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Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.
He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.
大井 健司Takeshi Oi
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Kyoto Stand Kiyokiyo Kiyamachi Main Branch
京都スタンドきよきよ木屋町本店
- Kiyamachi/Pontocho, Kyoto
- Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake
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山本 由矢Yuya Yamamoto
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His efforts and fate have led Mr. Yamamoto to build a career as a chef.
Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.
山本 由矢Yuya Yamamoto
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Kyonomachi Umeda Branch
京の町 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns
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松山 秀一Hidekazu Matsuyama
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If you forget your gratitude, you won't be able to meet delicious ingredients.
Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.
松山 秀一Hidekazu Matsuyama
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Restaurant Vascu
レストラン バスク
- Hakodate, Hokkaido
- Spanish/Mediterranean,Global/International / Spanish
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深谷 宏治Koji Fukaya
The Chef's Recommendations -
Honoring the philosophy of Luis Irizar, the father of Basque cuisine.
Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].
深谷 宏治Koji Fukaya
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Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari
熟成ホルモン・山形牛 炭火焼肉 牛語
- Fukushima/Noda, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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津村 輝彦 Teruhiko Tsumura
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Mr. Tsumura continues to follow the path he believes in.
He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.
津村 輝彦 Teruhiko Tsumura
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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
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稲田 慎也Shinya Inada
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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
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Tempura Suehiro
天麸羅 すえ廣
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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黒口 淳史Atsushi Kuroguchi
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Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.
He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined.
黒口 淳史Atsushi Kuroguchi
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Fresh Seafood Ikasei Main Branch
活魚料理 いか清 本店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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室田 秀文Hidefumi Murota
The Chef's Recommendations -
Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.
Born in Hokkaido in 1977. Soon after finishing high school, he moved to Tokyo to attend a cookery college with ambition to join the restaurant world. After graduating from college, he apprenticed for 7 years at izakayas specializing in Kappo (Japanese style cooking) and fresh fish. At the of 27, he returned to Hakodate to take over his father's restaurant. He is currently the store manager for [Seafood Ikasei Main Branch]. In May 2016, he opened a second store, [Ikasei Daimon] in Wakamatsucho, Hakodate.
室田 秀文Hidefumi Murota
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Yakiniku Ten Gamushara Marunouchi
焼肉 天 がむしゃら 丸の内
- Marunouchi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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國吉 将斗Masato Kuniyoshi
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An aggressive, well-trained chef with a strong body and mind.
Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.
國吉 将斗Masato Kuniyoshi
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Teppanyaki Bian Yokohama
鉄板焼 美安 横浜
- Kannai/Bashamichi, Kanagawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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小野田 弘毅Hiroki Onoda
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Mr. Onoda's interest in food began at an early age and led him to become a chef.
He was born in 1958 in Tsukiji, Tokyo. With a father who was a wholesaler, he was exposed to food from an early age and became a chef. While working hard at a Japanese restaurant, he encountered Bian when things were going differently than expected. It has about eight branches in Tokyo, but the Yokohama branch is characterized by its space. Although people tend to imagine teppanyaki as a style where food is grilled right before them, Onoda says that his restaurant's style of serving food in private rooms results from consideration for the customers' comfort.
小野田 弘毅Hiroki Onoda
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Ushikoi Shibuya Branch
赤身焼肉のカリスマ「牛恋 渋谷店」
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)
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小泉 孟Hajime Koizumi
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Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.
He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.
小泉 孟Hajime Koizumi
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