801 - 820 of 1843 chefs
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Restaurant Cote D'or
レストラン コートドール
- Maruyama Park, Hokkaido
- French,Italian/French / French / Wine / General
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藤谷 圭介Keisuke Fujiya
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Enjoyed reading cookbooks ever since he was a child
Born in 1983 in Esashi town, Hokkaido. Grew up in a fisherman's household, and has been preparing fish and loving cooking since childhood. Went to culinary school after graduating from high school, and entered the world of French cuisine. Trained in well-established restaurants such as [Apisius] and [Le Bouchon], and then travelled to France. Conducted apprenticeships in Paris and Monaco, and worked in Sapporo restaurants after returning home. Currently, he is working as the third chef of this restaurant.
藤谷 圭介Keisuke Fujiya
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Sennaritei Kyara
せんなり亭 伽羅
- Hikone/Taga/Aisho, Shiga
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese
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久木 修次Shuji Hisaki
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Pursuing dishes that incorporate Omi beef into Japanese cuisine.
Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses.
久木 修次Shuji Hisaki
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Ryuen Nishinakasu Branch
龍園 西中洲店
- Nishinakasu/Haruyoshi, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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上田 孝司Koji Ueda
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After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef.
He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.
上田 孝司Koji Ueda
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Yakiniku Horumon Jingisukan Sakaba Lemon
焼肉ホルモンジンギスカン酒場 れもん
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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木村 果寿美Kasumi Kimura
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Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.
Ms. Kasumi Kimura was born in 1994 in Hokkaido. At 18, she started working at the GAJA Otaru branch as a part-time worker. After that, she contributed to the GAJA Eniwa branch as an opening staff member. She was attracted to a job at a restaurant because of the opportunity to engage closely with guests, then eventually joined the same company as a full-time employee after graduating. In February 2020, she was transferred to Yakiniku Horumon Jingisukan Sakaba Lemon when it opened. She is a manager striving to warmly welcome the guests with her smile cheerfully and lively.
木村 果寿美Kasumi Kimura
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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
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岡崎 安統Yasunori Okazaki
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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
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Niku Kappou Tsubomi ~hanatale~
肉割烹 蕾 〜hanatale〜
- Takasaki, Gunma
- Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Sashimi (raw fish)/Seafood
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長谷川 和臣Kazuomi Hasegawa
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Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.
He was born in 1984 in Gunma. Cooking is his passion, and he has trained and studied in various fields, including a restaurant that serves live fish from a fish tank and a Western-style restaurant. He honed his Japanese cooking skills by working as a chef at the counter of a Japanese restaurant from age 23 and opened hanatale in July 2017, serving as the owner-chef. His goal is to become an all-around chef who not only serves delicious food but also pays attention to ingredients and cooking methods and treats customers first and foremost.
長谷川 和臣Kazuomi Hasegawa
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Teppanyaki Ginmeisui GINZA
鉄板焼 銀明翠 GINZA
- Ginza, Tokyo
- Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine
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綾部 誠Sei Ayabe
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In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.
He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].
綾部 誠Sei Ayabe
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Ushikoi Shinjuku Branch
赤身焼肉のカリスマ「牛恋 新宿店」
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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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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Sazanami
漣
- Toba/Shima, Mie
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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林 竜次Ryuji Hayashi
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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
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Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch
元祖海老出汁もんじゃのえびせん 渋谷ストリーム店
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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羽方 勇二Yuji Hagata
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A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.
Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.
羽方 勇二Yuji Hagata
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Kushi-no-Bo Sky Bld. branch
串の坊 スカイビル店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)
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西村 良平Ryohei Nishimura
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He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.
He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.
西村 良平Ryohei Nishimura
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Kaiseki Mita Basara Bettei
懐石 三田ばさら 別邸
- Roppongi, Tokyo
- Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / General / Kaiseki (tea-ceremony dishes)
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雨宮靖憲Yasunori Amemiya
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After gaining experience in Tokyo restaurants, Mr. Amemiya became the head chef at Kaiseki Mita Basara Bettei.
After graduating from a cooking school, Mr. Amemiya worked at several restaurants in Tokyo. Later on, he was appointed as head chef of Kaiseki Mita Basara Bettei. With Japanese food as a base, he makes course cuisine that weaves the essences of countries across the world.
雨宮靖憲Yasunori Amemiya
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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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hiroto
hiroto
- Komachi/Jizodori, Hiroshima
- French,Italian/French / French
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廣戸 良幸Yoshiyuki Hiroto
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He apprenticed at the prestigious restaurants in Tokyo and England.
Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.
廣戸 良幸Yoshiyuki Hiroto
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Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch
旭川ジンギスカン大黒屋 旭川五丁目店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
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手塚 慎太郎Shintaro Tezuka
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Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.
The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.
手塚 慎太郎Shintaro Tezuka
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Bistro Sans Le Sou
Bistrot Sans Le Sou
- Ogikubo, Tokyo
- French,Italian/French / French
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金子 淑光Yoshimitsu Kaneko
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Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.
Born in Fukushima Prefecture in 1959. As the son of a family running a restaurant serving Japanese-style Western food, he dreamed of becoming a chef from an early age and moved to Tokyo at 20. Built a strong foundation in French cuisine through his experiences working at restaurants such as [Ueno Restaurant Kikuya], [Katsunuma-tei], and [Leau a la bouche]. Moved to France along with his wife, a cooking expert, at age 32, and worked at a number of famous establishments such as [Le Restaurant], a restaurant with two Michelin stars, to refine his technique. After returning to Japan, he opened [Sans Le Sou] in 1995.
金子 淑光Yoshimitsu Kaneko
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Tenkaaji Sanbashi Main Branch
天下味桟橋本店
- Kochi Station/Harimayabashi, Kochi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)
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谷渕 聡Satoshi Tanibuchi
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Takes a step forward, day by day, to become the ideal restaurant chef.
Mr. Tanibuchi was born in 1972 in Aomori and raised in Kochi. He was fascinated by a chef at a restaurant that his family had known since he was a child, and so naturally chose the path of cooking. Moved to Osaka at 18 and trained in various kinds of cuisine, mainly at restaurants. Later, he returned to his hometown in Kochi and joined Tenkaaji in 2006, attracted by the company's community-based efforts. Each day, he devotes himself to cooking to please his guests.
谷渕 聡Satoshi Tanibuchi
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Matsuzaka-niku Ganso Wadakin
松阪肉元祖 和田金
- Matsusaka/Kisei, Mie
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)
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つやこTsuyako
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She ensures that every guest feels welcomed with nothing less than perfect hospitality.
Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.
つやこTsuyako
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Drammatico
Drammatico
- Ogikubo, Tokyo
- Italian,Italian/French / Italian
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重岡 中也Chuya Shigeoka
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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
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Tsukishima Kaisen Monja Koboreya Nibangai
月島海鮮もんじゃ こぼれや 二番街
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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中島 勇樹Yuuki Nakajima
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Mr. Nakajima creates the future of Monjayaki culture with unorthodox ideas.
He was born in 1986 in Tokyo. As a founding member of Koboreya, which has several branches in Tsukishima, he has worked with the company since 2015. At first, he was part of the product planning department, serving dishes to customers in the kitchen while developing new menu items. He never stopped challenging himself and created many original dishes. Currently, as the head chef of Tsukishima Kaisen Monja Koboreya Nibangai, he leads the operation of the lively restaurant.
中島 勇樹Yuuki Nakajima
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