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941 - 960 of 1837 chefs

Kobe Aburi Bokujo Umeda Main Branch

神戸 あぶり牧場 梅田本店

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Korean / Yakiniku (grilled meat)

寺本 蒼Sora Teramoto

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

He was born in Osaka in 1994. When he joined Kobe Aburi Bokujo Umeda Main Branch as a part-time staff when it opened, he was deeply impressed by the skillful knife work of the meat specialists. Through gaining experience, he noticed how each piece of beef's marbling and muscle structure is unique. Captivated by the profound complexity of meat, he decided to pursue a career as a chef. Now, as the manager, he draws on his experience and skills to also focus on training the staff.

寺本 蒼Sora Teramoto

Ginza Shinohara

銀座しのはら

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

篠原 武将Takemasa Shinohara

The Chef's Recommendations

A natural talent for cooking blossomed after becoming a chef by chance

Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.

篠原 武将Takemasa Shinohara

Wagyu Restaurant Bungo Gion

和牛料亭 bungo 祇園

  • Gion, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

松村 匠章Masaaki Matsumura

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.

松村 匠章Masaaki Matsumura

Kyoboshi

京星

  • Gion, Kyoto
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)

榊原 俊徳Toshinori Sakakibara

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

榊原 俊徳Toshinori Sakakibara

Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto

石垣牛炭火焼肉 やまもと

  • Miyako Island/Ishigaki Island, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

山本 豊Yutaka Yamamoto

He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.

He was born in 1961 in Osaka prefecture. When he had a part time job at a bistro cafe in his school days, he liked seeing the guests enjoying his dishes. This led him to the cooking field when he graduated from school. He improved his cooking skills for various genres at Japanese, western, and yakiniku (Japanese BBQ) restaurants in Osaka. In 1995, he got married and moved to the hometown of his wife, Ishigaki-jima Island, Okinawa prefecture. When he encountered Ishigaki Beef which was not well known at that time, he was fascinated with its exquisite taste. In the same year, he opened the current yakiniku restaurant which has become one of the top restaurants on the island. His restaurant is loved by both the locals and tourists.

山本 豊Yutaka Yamamoto

Sushi Tenkawa

鮨 天川

  • Ebisu, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤平 真一Shinichi Fujihira

Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.

He was born in 1990 in Tochigi. Born in a sushi restaurant in business since his grandfather's generation, he grew up close to cooking from an early age. After graduating from Musashino Cooking College, he trained at Sushi Tenkawa in Ginza, where he deepened his skills and knowledge. In 2011, he moved to Ebisu Hoshi, which opened as a branch in Ebisu and demonstrated his skills. In 2021, Hoshi took over the name of "Sushi Tenkawa," which was closed, and he became the owner of the newly born Sushi Tenkawa.

藤平 真一Shinichi Fujihira

Tokyo October

東京十月

  • Omotesando/Aoyama, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine

冬野 慎治Shinji Fuyuno

Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.

He was born in 1974 in Ibaraki. Trained in Kaiseki (tea-ceremony dishes) cuisine, hotels, and Japanese restaurants. He learned and honed his skills in various techniques of serving food in beautiful dishes and using seasonal vegetables and other ingredients. In 2017, he came to Tokyo October. Serving as both head chef and owner of the restaurant, he has established a “style in which the chef himself provides hospitality.”  He calls himself a Japanese cuisine artist and pursues not only cooking but also the art of tea ceremony. Offering a diverse appeal as a comprehensive cultural art not limited to Japanese cuisine, he is adored by a wide range of guests from Japan and abroad.

冬野 慎治Shinji Fuyuno

Kaminoza

カミノザ

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Japanese,Japanese / Japanese Sosaku (creative cuisine) / General / Kaiseki (tea-ceremony dishes)

正野 キミヒロKimihiro Shono

Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.

He was born in Osaka in 1978. While in high school, he started cooking at home after watching a cooking show. He decided to become a chef when he cooked for his parents, who were so pleased with his cooking. He chose Japanese cuisine because he thought it would please his aging parents in the future when he became a chef. After graduating from high school, he studied the basics at Tsuji Culinary Institute and began honing his skills as a Japanese chef at kappo restaurants and ryotei throughout Japan from the age of 23. At 36, he became independent and opened his own restaurant in Osaka in 2014.

正野 キミヒロKimihiro Shono

Mori no Kenja

森の賢者

  • Miyako Island/Ishigaki Island, Okinawa
  • Japanese,Japanese / General / Okinawa Cuisine

鈴木 淳Jun Suzuki

He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.

He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.

鈴木 淳Jun Suzuki

Sabatini di Firenze Tokyo Branch

サバティーニ ディ フィレンツェ 東京店

  • Hibiya/Yurakucho, Tokyo
  • Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

Sky Cruise Makuhari APA Hotel & Resort Tokyo Bay Makuhari

スカイクルーズマクハリアパホテル&リゾート<東京ベイ幕張>

  • Kaihin-Makuhari, Chiba
  • Buffet,Buffet / General / Cake / Cocktail

入山 卓也Takuya Iriyama

With experience in various genres, Mr. Iriyama offers an elegant moment on the hotel's highest floor.

He was born in 1989 in Tochigi. His culinary career began at a neighborhood Chinese restaurant. Following this, he gained experience at various dining establishments across Tokyo, working in a range of different genres. In 2016, he joined APA Hotel. He currently serves at Sky Cruise Makuhari at the APA Hotel & Resort Tokyo Bay Makuhari.

入山 卓也Takuya Iriyama

honda Azabujuban Branch

honda 麻布十番店

  • Azabu-Juban, Tokyo
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Soba (noodles)

本田 祐三Yuzo Honda

Mr. Honda pursues new possibilities for Japanese cuisine with his unique sensibilities and techniques.

He was born in 1982 in Chiba. He started his career as a chef, wanting to make people happy through food. Fascinated by Japanese cuisine's depth and seasonal ingredients' beauty, he continued his culinary training to acquire the skills to bring out the best of the ingredients.  In 2013, he opened honda Azabujuban.

本田 祐三Yuzo Honda

Ryuduki TEPPAN

Ryuduki TEPPAN

  • Kinshicho/Sumiyoshi, Tokyo
  • Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)

?田 航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.

?田 航一Koichi Takada

Teppanyaki MYDO

Teppanyaki MYDO

  • Minamisemba, Osaka
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

羽田 健治Kenji Haneda

A chef whose diverse experiences and passions are firmly rooted in the background.

Mr. Haneda was born in 1983 in Nara. Having been familiar with cooking since childhood, he developed a strong interest in cooking through his older brother's career as a pastry chef and his part-time work in restaurants. Also influenced by famous cooking shows and cartoons, he aspired to become a chef in earnest. He started his career at a restaurant in Nara, gained experience in Kyobashi and Kitahama in Osaka, and steadily improved his skills. In 2021, he joined the opening staff of Osaka W. In 2024, he started a new challenge as sous chef of Teppanyaki MYDO.

羽田 健治Kenji Haneda

Wolfgang's Steakhouse Fukuoka

ウルフギャング・ステーキハウス 福岡店

  • Sumiyoshi, Fukuoka
  • Steak,Yakiniku/Steak / Steak / Wine

田山 欣彦Yoshihiko Tayama

Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.

He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.

田山 欣彦Yoshihiko Tayama

Antica Osteria del Ponte

アンティカ・オステリア・デル・ポンテ

  • Marunouchi, Tokyo
  • Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

Sushidokoro Kihara

鮨処 木はら

  • Hakodate, Hokkaido
  • Sushi,Japanese / Sushi

木原 茂信Shigenobu Kihara

40 years of devoted sushi career creates Hakodate special sushi.

He was born in Hokkaido in 1960, and became an apprentice at a sushi restaurant when he was 15 years old. He learned the basic of Edomae sushi from the senior staff. Relatively young at the age of 34, he started his own restaurant [Sushidokoro Kihara] in Hakodate. 4 years later, fell in love with the location overlooking the Tsugaru Strait, he moved to the current location. Keeping Hakodate special sushi as his creed, he serves sushi using the best local fish.

木原 茂信Shigenobu Kihara

Uni Murakami Hakodate Main Branch

うに むらかみ 函館本店

  • Hakodate, Hokkaido
  • Japanese,Japanese / Sashimi (raw fish)/Seafood

村上 朋子Tomoko Murakami

Childhood with sea urchin experience. Followed her mother, she took over the restaurant.

She was born in Hokkaido in 1978. Her grandparents owned a sea urchin factory where she played as a child. Graduated from a technical school, she started working in Sapporo as a physical therapist. At the age of 24, she joined her mother's restaurant [Uni (sea urchin) Murakami Hakodate Main Branch]. 13 years have passed since she took over her mother's restaurant and passion for sea urchin, as a young owner.

村上 朋子Tomoko Murakami

Gaienmae Kinari

外苑前 僖成

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

五十嵐 大Dai Igarashi

Offering seasonal Japanese cuisine with an awareness of tradition.

Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Gaienmae Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.

五十嵐 大Dai Igarashi

Kyougushi Rokuhara

京串 六波羅 

  • Akasaka, Tokyo
  • Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)

山口 秀次郎Hidejirou Yamaguchi

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.

山口 秀次郎Hidejirou Yamaguchi

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