1201 - 1220 of 1760 chefs
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Planetarium BAR
プラネタリウムBAR
- Shirokane/Shirokanedai, Tokyo
- Dining Bar,Dining bar
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白石 洋介Yosuke Shiraishi
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Japanese sake and the stars. A bartender who enjoys and creates what he likes.
Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.
白石 洋介Yosuke Shiraishi
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Tapioca Belize
タピオカベリーズ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Crepe / Ice Cream / Others
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藤野 さくらSakura Fujino
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Wishing to offer [a happy moment] to the guests!
She was born in 1995 in Kyoto. She has worked at a ramen (Chinese noodle) shop, café, and in the entertainment field since she was 16 years old and learned fundamental cooking skills and serving guests. At the age of 18, she encountered [Tapioca Belize] and was fascinated with its beautiful decoration, serving sweets to the guests, and engaging with shop staff and guests. Currently, she is working as the manager and a chef with a passion, enjoying offering [a happy moment] to the guests.
藤野 さくらSakura Fujino
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OISHI KOMACHI SHINSEN
OISHI KOMACHI SHINSEN
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers)
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小仲井 友則Tomonori Konakai
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Started as a restaurant producer, and became enthralled by the enjoyment of providing food.
Born October 13, 1976. Originally from Fukushima prefecture. Took part in launching an Asian restaurant as a restaurant producer at age 29, and learned how enjoyable and important it is to provide food and drink. After gaining experience in planning weddings, hotels, etc., he took on the role of supervisor at the teppanyaki (griddle-cooked food) restaurant Nanami-tei in Shibuya. In Spring 2016, he joined the launch of OISHI KOMACHI SHINSEN, and went on to assume his current role.
小仲井 友則Tomonori Konakai
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Teuchi Udon Kotobukian
手打うどん 寿庵
- Saitama City, Saitama
- Udon (noodles),Japanese / Udon (noodles) / Tempura (battered, fried seafood and vegetables) / Donburi (rice bowl)
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蓮見 壽Hisashi Hasumi
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A famous "udon critic" who became the owner of his own handmade udon restaurant.
Born on November 7th, 1952 in Saitama prefecture. As a boy, he "disliked" the udon made from dry noodles that was served at his home, and grew up to be a "udon critic." He was quite impressed after trying a package of "homemade wheat flour for udon" at the supermarket, and became addicting to making his own udon noodles. With over 10 years of udon critique under his belt, he was then able to not only converse with udon chefs he met in his travels as a customer, but as a fellow chef, enabling him to polish both his skills and tongue at the same time. Finally, he opened his own udon noodle restaurant in 2012.
蓮見 壽Hisashi Hasumi
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Ryoutei Kakuemon
料亭 覚右衛門
- Tonami/Gokayama, Toyama
- Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / Local Sake
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高畠 文夫Fumio Takabatake
The Chef's Recommendations -
A chef with a fighting spirit who respects tradition, and values reform.
Born into the third generation, he learned the ABC's and details of cooking from a young age. At the same time, he learned the happiness of making people smile with his food, and idolized the cooking of the world. In 1987 he graduated from a cooking specialty high school, and started at the main location of "Gomangoku" that same year. In 1994, he opened "Ryoutei Kakuemon." He works to send the memories of his predecessors forward to the coming days.
高畠 文夫Fumio Takabatake
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Izakaya Hokkai
居酒屋 北海
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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島田 勝弘Katsuhiro Shimada
The Chef's Recommendations -
Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains
They stock fresh seafood every day. Stick to the freshness of seafood more than necessary, as the restaurant is surrounded by mountains. All ingredients are carefully selected by the owner. They stock only the freshest seafood that can be eaten raw and serve them as sashimi, baked, or boiled in broth. making the best use of their taste. They focus on the seasonal ingredients. For example, abundant mountain vegetables can be served in spring, taking advantage of our location. Finish the dish only after getting the order to serve it in its best condition.
島田 勝弘Katsuhiro Shimada
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Unagi Toku
うなぎ 徳
- Hakata Station, Fukuoka
- Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine
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伊窪 純一郎Junichiro Ikubo
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A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie.
He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.
伊窪 純一郎Junichiro Ikubo
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Cueillet
キュイエット
- Nirasaki/Kai, Yamanashi
- French,Italian/French / French
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山田 真治Shinji Yamada
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An orthodox chef of French cuisine that protects the techniques of French cooking
He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.
山田 真治Shinji Yamada
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Yamaji Yosuke
山地陽介
- Gion, Kyoto
- French,Italian/French / French / Wine
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山地 陽介Yosuke Yamaji
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A young and talented chef trained by top culinary elites like Ducasse and Bocuse.
Born in Osaka in 1977, Mr. Yamaji left for France in 2001 and graduated from Paul Bocuse's culinary institute. From there he went to train further at Alain Ducasse and Astrance. After that he returned home to work at Beige Alain Ducasse and Benoit Tokyo for a brief time before going back to France to serve as the executive chef and maintain the kitchen at Hotel Le Royal Lyon. He also served as an associate executive chef at L'Atelier de Joel Robuchon Etoile, before moving on to work as an executive chef at L'Office Paris. After that he returned home and opened Yamaji Yosuke in June of 2015.
山地 陽介Yosuke Yamaji
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Bar Espanol LA BODEGA
バル エスパニョール ラ・ボデガ
- Hakata Station, Fukuoka
- Spanish/Mediterranean,Global/International / General / Spanish / Mediterranean
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外山 海人Kaito Toyama
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The chef who learned recipes from various countries shows his skillful techniques, while bringing out the original taste of each ingredient.
He was born in 1978 in Nara prefecture. After graduating from a culinary school, he actively worked at an Italian restaurant in his hometown, and helped the chef working there to be able to go independent and open a new restaurant. He also helped a Sri Lankan restaurant, as its owner interacted with the owner of his restaurant, and experienced working as the manager of a cafe. When he entered the current company, he learned various kinds of cuisines from all over the world, and know-hows from various genres. Currently, he offers dishes created with recipes from the coastal area of Spain, while bringing out the original savory taste of high-quality fresh seafood, mainly from Hakata.
外山 海人Kaito Toyama
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Sakedokoro Umaiya
酒処 うまいや
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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杉田 道治Michiharu Sugita
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Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.
Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today.
杉田 道治Michiharu Sugita
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Ashiya French Kitajima
芦屋フレンチ北じま
- Ashiya, Hyogo
- French,Italian/French / French / Wine / General
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北島 恭Yasushi Kitajima
The Chef's Recommendations -
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭Yasushi Kitajima
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Sushi Urayama Main branch
鮨うら山 本店
- Sakae, Aichi
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
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小山 和隆Kazutaka Koyama
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Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region).
He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.
小山 和隆Kazutaka Koyama
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Shabu-Shabu Kou Higashimachi main branch
しゃぶしゃぶ紺kou 東町本店
- Asahibashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Okinawa Cuisine / Shabu-shabu (boiled meat slices) / Awamori
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上地 秀一Shuichi Uechi
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His strong wish [to be a chef] has come true.
He was born in 1974 in Okinawa. As his parents were running a meat and fish shop, he was exposed to the ingredients since he was very young. That is why he already definitely wanted to be a chef at the age of 10. With this strong wish, he always took action [to be a chef]; walked and ate, cooked food by himself, etc. After graduating from Okinawa Cooking School, he worked for hotels, Kappo (Japanese style cuisine) restaurants, and Kaiseki (Traditional Japanese course cuisine) restaurants inside and outside Okinawa. He has been involved from the very beginning to get this restaurant opened.
上地 秀一Shuichi Uechi
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Premium Wagyu-no-Mise Mikura-no-Mori
プレミアム和牛の店 味蔵の杜
- Musashi-Kosugi/Motosumiyoshi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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井上 拳一Kenichi Inoue
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Mr. Kenichi Inoue, the master of Japanese beef, keeps evolving his Japanese BBQ restaurant with 60 years of history, while keeping its tradition.
He was born in 1973 in Kanagawa prefecture. The third generation of the yakiniku (Japanese BBQ) restaurant [Mikura-no-Mori] which was established by his grandmother in 1958, and succeeded by his father. He was born and brought up in this restaurant, and naturally entered the same field. While he was still young, he obtained the ability to select good meat, as well as to prepare and cook them. He worked in this restaurant in cooperation with his father, then became the owner in 1999. In 2018, he renovated the restaurant to what it is now. His restaurant is highly received by gourmets, as they serve the highest-grade and perfectly-grilled yakiniku and steak.
井上 拳一Kenichi Inoue
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Sushidokoro Yamamoto
鮨処 やま本
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / Sushi / General
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横田 駿Suguru Yokota
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Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.
He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.
横田 駿Suguru Yokota
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Sumibi Kushiyaki Ando
炭火串焼き あんど
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Chicken / Duck / Mizutaki (chicken hot pot)
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峰 やすのぶYasunobu Mine
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A chef with a long career at French restaurants. Mr. Mine's strength is showing the appeal of various ingredients.
Mr. Mine works as a chef atSumibi Kushiyaki Ando. He has had a long career as a chef, mainly focused on French restaurants in Tokyo. While he primarily focuses on French food, he is also well-versed in Italian and other cuisines. He is not bound by food genre, and his strength shows the appeal of various ingredients.
峰 やすのぶYasunobu Mine
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Imomatsu Kita-bekkan
いも松北別館
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns
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國頭 敏Satoshi Kunito
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A chef who provides "Dishes that make people happy" every day.
Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."
國頭 敏Satoshi Kunito
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Hamakko Yokomachi
浜っ子よこまち
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Steak,Yakiniku/Steak / Steak / Tonkatsu (fried pork cutlet) / Seafood
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桑原 秀浩Hidehiro Kuwabara
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Mr. Kuwabara is a Japanese cuisine chef who pays strict attention to ingredient selection.
He was born in 1980 in Yamanashi. Grew up watching the back of his father, a chef. After training at a Japanese restaurant and a fugu restaurant, hoping to share the Japanese culture and the taste of Japanese ingredients, he joined his father's restaurant, Hamakko Yokomachi. As the second generation, he has renovated and developed the restaurant into a place where people can enjoy both Japanese and Western food. Every day, he continues his efforts to provide the best dishes to his guests by sourcing only the finest ingredients and preparing them with care. "Service, space, and utensils are all a part of the cuisine," he says.
桑原 秀浩Hidehiro Kuwabara
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Sushi Kapppo Otanko Funabashi Branch
寿司割烹 御旦孤 船橋店
- Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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市川 正ICHIKAWA TADASHI
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Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.
He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".
市川 正ICHIKAWA TADASHI
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