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1141 - 1160 of 1808 chefs

19HITOYASUMI Nanto A-MIEUX branch

19HITOYASUMI 南砺アミュー店

  • Tonami/Gokayama, Toyama
  • Cafe,Cafe/Sweets / General / Cake / Coffee

南部 愛莉香Arika Nambu

She works busily with three roles; the manager, patissier, and barista. 

She was born in 1996 in Toyama prefecture. Her motivation, which brought her to her current position, comes from her childhood graduation yearbook, where she wrote her dream to be a patissier to make delicious cookies and confections. She obtained a cooking license immediately after graduating from the cooking course of Takaoka Ryukoku High School and entered 19HITOYASUMI. In 2016, she was approved as a coffee meister by the Specialty Coffee Association of Japan. Currently, she works  busily every day as a manager, a patissier, and a barista at [19HITOYASUMI Nanto A-MIEUX branch].

南部 愛莉香Arika Nambu

Hitsumabushi Nagoya Bincho Esca Location

ひつまぶし備長 エスカ店

  • Nagoya Station, Aichi
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

藤井 光Hikaru Fujii

The Chef's Recommendations

 

 

藤井 光Hikaru Fujii

Hakata Shato Hanten

博多 華都飯店

  • Hakata Station, Fukuoka
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan

戸嶋 一成Kazunari Toshima

He keeps offering simple savory dishes.

He was born in 1979 in Fukuoka prefecture. In his teens, he entered the restaurant field to be a chef and started his career at a Chinese restaurant in Hachioji, Tokyo. He worked there for 8 years to obtain knowledge and the know-hows to giving service to the guests. After returning to Fukuoka, he also learned about Japanese cuisine once, then started to work at the current restaurant. He feels happy himself with continuously satisfying the guests by offering [simple savory dishes].

戸嶋 一成Kazunari Toshima

Kappou Sanchou

割烹三長

  • Dogenzaka/Shinsen, Tokyo
  • Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)

村山 直樹Naoki Murayama

The Chef's Recommendations

His dream since he was young has come true. A chef who is always seeking delicious tastes. 

He was born in 1980 in Saitama prefecture. When he was young, he was fascinated by chefs on TV and cartoons and decided to be a chef himself as well. After graduating from high school, he started training as a chef at [Kappou Tappi], since then he has been seeking for delicious tastes in the field of Japanese cuisine. Being influenced by his master chef under whom he worked, he follows the traditional ways of Japanese cuisine, however he also receives a high reputation by using western ingredients such as caviar and truffle to create more delicious Japanese dishes.  

村山 直樹Naoki Murayama

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location

ひつまぶし名古屋備長 東京スカイツリータウンソラマチ店

  • Oshiage, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野 弘敏Hirotoshi Sumino

 

 

住野 弘敏Hirotoshi Sumino

Dippalace Mita Branch

ディップパレス 三田店

  • Tamachi/Mita, Tokyo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

LAKHI SINGNLakhi Singn

An authentic chef challenged "Japanese hospitality."

Mr. Singn was born in 1980 in India. Came to Japan after a 15-year career as a chef in India. After working in Indian restaurants in Japan for 3 years, he joined DIPWAY JAPAN Co., Ltd. He is currently the chef at Dippalace Mita Branch. While many foreign staff members work at Dip Palace, the restaurant emphasizes "Japanese hospitality. He is always conscious of taking the lead from the staff's side by reading the guests' thoughts and feelings. The entire team is working together to create a comfortable restaurant.

LAKHI SINGNLakhi Singn

Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten

ぎゅうとん合戦 ブランド牛・アグー豚一頭買い肉料理専門店

  • Onna-son, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Yakiniku (grilled meat)

宇栄原 啓Kei Uehara

He works to create dishes that bring out the flavors of Okinawan ingredients

He was born in 1972 in Uruma city, Okinawa prefecture. This chef meticulously selects his ingredients, which include branded beef, rare parts of pork, and juicy, sweet local vegetables, nurtured in the bright Okinawan sunshine. He also carefully crafts recipes that bring out the flavors of these ingredients. Gyudon Gassen is beautifully located and customers are blessed with a picturesque view. He continues to create top-class cuisine, so that customers enjoy being at his restaurant even more.

宇栄原 啓Kei Uehara

Akatsuki Taps Ginza

暁タップス 銀座

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / General / Beer

佐藤 和哉Kazuya Sato

Delivering the charm of gently flavored beer and nourishing food with sincerity.

Mr. Sato was born in 1984 in Aomori; he is the manager of Akatsuki Taps Ginza. Having worked part-time as a waiter at the Tokyo Disney Resort restaurant, he found fulfillment in a job where he was close to the moments when people smiled around food. When he first wanted to pursue a career in food and beverage, he was introduced to the appeal of craft beer, which led him to become a staff member at Akatsuki Brewery. At the company's first flagship restaurant, he now offers a variety of beers and dishes suited to the Japanese climate. Through delicious food, he brings smiles and healing moments to customers.

佐藤 和哉Kazuya Sato

Mexican Restaurant ViVA LA ViDA

本格メキシコ料理 ViVA LA ViDA

  • Susukino, Hokkaido
  • Mexican/Central American,Global/International / General / Steak / Mexican/Central American

中村 貴信Takanobu Nakamura

A top-grade chef who learned not only Mexican but also other countries' cuisine such as French.

Mr. Nakamura was born in 1980 in Hokkaido. He started training at an ethnic restaurant in Sapporo in 1999. In 2004, came to Tokyo. He gained more experience as a chef at a Mexican restaurant with a long history in Tokyo, then became a sous chef (the second most important cook). To have more experience, he started working at a restaurant in Tokyo which had been awarded a Michelin star for consecutive years. After working three years there, he came back to Hokkaido. He experienced as a head chef at several restaurants in Sapporo and finally opened ViVA LA ViDA in 2015.

中村 貴信Takanobu Nakamura

Kanda Unomaru

神田 宇廼丸

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田 浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田 浩二Koji Nagata

Waryori Hanajin

和料理 はな甚

  • Kawagoe, Saitama
  • Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General

立花 義春Yoshiharu Tachibana

The world of cuisine that began with an actor and his two hats

Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.

立花 義春Yoshiharu Tachibana

Meimei-tei

羊羊亭

  • Hakodate, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

酒井 諭Satoshi Sakai

He has been actively creating general western cuisine for many years, mainly at hotel restaurants.

He was born in 1962 in Hokkaido. He loved cooking to please people since he was a boy. After graduating from high school, he learned the fundamentals of cooking at Abeno Culinary School in Osaka. After working at [Bistro Kanapeshu] in Sapporo for 10 years, and [Obihiro Grand Hotel] and [JR Hotel Nikko North Land Obihiro] for many years, he has been actively working at [La Vista Hakodate Bay] since 2011. Currently, he is the executive chef at [La Vista Hakodate Bay] and [Hakodate Bay Bishoku Club].

酒井 諭Satoshi Sakai

Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch

ひつまぶし和食備長 中洲川端店

  • Kawabata/Gion, Fukuoka
  • Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

小川 浩次郎Kojiro Ogawa

The Chef's Recommendations

He had a dream of becoming a chef as a child. After a long period of training and experience, his dream came true.

He was born in Fukuoka in 1981. His fascination towards cooking started after he read a manga about a sushi chef when he was an elementary school kid. Later, he decided to become a chef after watching a chef on a TV program. After graduating from school, he was trained at several well-established restaurants, and learned cooking techniques and how to judge ingredients. These restaurants include a well-established traditional Japanese cuisine restaurant of Kyoto [Nanzenji Hyotei], and [Teianryo Negami] and [Sushi to Wa no Shoku Seikichi] of Fukuoka. In 2013 he started working for [Bincho Co., Ltd.], demonstrating his skills at [Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch].

小川 浩次郎Kojiro Ogawa

Sendai Bar MUSUBI

仙台バルMUSUBI

  • Sendai Station West Exit, Miyagi
  • Seafood,Japanese / General / Sashimi (raw fish)/Seafood

斎藤 直貴Naoki Saito

Proposing new delicious dishes that feature local ingredients.

After training mainly in Japanese cuisine, Mr. Saito sought to devise creative dishes from different cuisines. The Sendai Bar MUSUBI opened on February 2, 2023. Here, he is creating original dishes that skillfully use ingredients from Sendai and the local area.

斎藤 直貴Naoki Saito

THE TASTE

THE TASTE

  • Shichijo/Tambaguchi, Kyoto
  • Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake

星野 貴大Takahiro Hoshino

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.

星野 貴大Takahiro Hoshino

Matsusaka Ushi Yakiniku Ittetsu

松阪牛焼肉 一徹

  • Takaoka, Toyama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

田上 圭介Keisuke Tagami

Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.

Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.

田上 圭介Keisuke Tagami

Torisei Takoyakushi Branch

鳥せゑ 蛸薬師店

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

山田 雄大Yuta Yamada

Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.

Mr. Yamada was born in 1986 in Kyoto. His love of cooking led him to pursue a career as a chef. He has trained diligently to prepare different cuisines and manages the restaurant. His wide range of restaurant-related activities includes restaurant launches. He has worked in hotel and Japanese restaurants overseas as a server and cook, and he began working at the Torisei Main Branch in 2017. Since October 2020, he has been working at Torisei Takoyakushi Branch. With his cheerful personality, he is a reliable leader and has the firm trust of other staff members.

山田 雄大Yuta Yamada

Tempura Maki

天布良 万喜

  • Karuizawa, Nagano
  • Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine

青木 康正AOKI YASUMASA

A craftsman focused entirely upon tempura.

Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.

青木 康正AOKI YASUMASA

Ginza Tenichi

銀座 天一

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

田中 秀樹Hideki Tanaka

He creates exquisite tempura with his passion for offering wholehearted cuisine.

He was born in 1979 in Nagasaki prefecture. He liked to treat people with his dishes in his student days and naturally decided to be a chef. Even in his graduation essay in elementary school, he wrote [my future dream is to become a chef]. After working as a deep-sea fisherman, he entered the cooking field making use of his good eye for selecting ingredients obtained through experience as a fisherman. As a chef, he has been specialized exclusively in Tempura and has worked at [Tenichi] for approximately 20 years. Currently, he wholeheartedly creates tempura every day based on his belief of [working with a sincere spirit].

田中 秀樹Hideki Tanaka

Gotemba Eki Chikaku Unagi no Hirota

御殿場駅近く 鰻のひろ田 

  • Gotenba/Susono, Shizuoka
  • Japanese,Japanese / Unagi (eel) / Yakitori (grilled chicken skewers) / General

廣田 保Tamotsu Hirota

He decided to become a chef when he discovered the joy of customer service while helping out at his mother's restaurant

He was born in Shizuoka Prefecture in 1947. He aspired to become a chef when he started helping out at his mother's restaurant during his university years and discovered the joy of entertaining customers with food and drink. When his older brother took over his mother's restaurant, he went on to train at a long-established eel shop belonging to one of his relatives. After completing his training roughly 35 years ago, he opened his own restaurant in Gotemba called [Unagi no Hirota.] There, he has carefully preserved the secret sauce and techniques passed down since the Meiji Era, which he inherited from his place of training, and serves delicious eel dishes to customers on a daily basis with his naturally friendly smile.

廣田 保Tamotsu Hirota

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