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1381 - 1400 of 1813 chefs

Kato Beef GINZA

加藤牛肉店 GINZA

  • Ginza, Tokyo
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak / Wine

加藤 敦KATO ATSUSHI

The Chef's Recommendations

His Pursuit for Ultimate Beef Led Him to Yamagata Beef

He is the third generation owner of Kato Beef, located in Yokohama. Before he joined his family business, he attended a culinary school after high school. He frequented a meat market in Shibaura, Tokyo to learn everything about beef. His study of branded beef from various places led him to Yamagata beef.

加藤 敦KATO ATSUSHI

Meijiken

明治軒

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • General,Western / Omurice (omelet rice) / Japanese Beef Steak / General

萩野 進HAGINO SUSUMU

Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.

Aspiring chef Susumu Hagino was 23 when he first discovered Meijiken. Forty years have passed since that moment, during which time Chef Hagino learned all about taste and technique from the restaurant's master. Using seasonings passed down for generations, he prepares dishes that cannot be tasted anywhere else. He believes that passing this onto the next generation of youngsters is an important duty.

萩野 進HAGINO SUSUMU

USHIGORO S. SHINJUKU

USHIGORO S. SHINJUKU

  • Shinjuku-Sanchome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Steak / Yakiniku (grilled meat)

鳴海 博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.  

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海 博之Hiroyuki Narumi

Asakusa Umaimon Azuma

浅草うまいもん あづま

  • Asakusa, Tokyo
  • Japanese,Japanese

染谷大樹Daiki Someya

Feel the depth of Asakusa's generosity and warm spirit. 

Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant. 

染谷大樹Daiki Someya

Daiki-Suisan Kaiten-Zushi

大起水産 回転寿司

  • Kyoto Station, Kyoto
  • Kaitenzushi (conveyor belt sushi),Japanese / Sushi

林 盛Shigeru Hayashi

His career started when he became interested in serving guests.

He was born in 1988 and grew up in Osaka. While working a part time job at a yakiniku (Japanese BBQ) restaurant during his high school days, he decided to become a professional in the restaurant field. After graduating from high school, he entered [Taiki-Suisan]. With experiences as a server, chef, and background staff, he found that working at a restaurant was more fun and deeper than he had thought. He is currently working hard as the manager to support the whole restaurant to make as many guests as possible happy. 

林 盛Shigeru Hayashi

Teppanyaki Ten Hakata branch

鉄板焼 天 博多店

  • Hakata Station, Fukuoka
  • Teppanyaki,Yakiniku/Steak / General / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling)

菊池 大二郎Daijiro Kikuchi

He was fascinated with the world of teppanyaki (grilled on an iron griddle), and now express both culture and culinary with teppanyaki.

He was born in 1991 in Saitama prefecture. He was very interested in food since he was very young, as he watched chefs actively working through media. The field of teppanyaki (grilled on iron griddle) especially fascinated him, as it can impress the guests with its live atmosphere. Imagining himself actively working in the field of teppanyaki, he entered the cooking field in 2009 at the age of 17, since then he has amused people at [Teppanyaki Ten]. Currently, he works actively in various fields, including appearing on sports TV programs to promote teppanyaki, with his motto of [good both in academics and food].

菊池 大二郎Daijiro Kikuchi

Yakiniku USHIGORO Yokohama branch

焼肉うしごろ 横浜店

  • Yokohama Station, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

鳴海 博之Hiroyuki Narumi 

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests. 

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海 博之Hiroyuki Narumi 

Gyoza-Dokoro Sukemasa Kyoto Tower Sando branch

ぎょうざ処 亮昌 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Gyoza (dumplings),Chinese / Gyoza (dumplings)

今西 貴広Takahiro Imanishi

The Chef's Recommendations

His restaurant serves only gyoza (dumpling). That is why he really seriously works at it.

He was born in 1980 in Osaka. After working as a server for 17 years, he is currently working in the kitchen. As his restaurant offers only gyoza (dumpling), he sticks to serving it in a perfect condition with a beautiful brown color to meet the expectations of the guests visiting the restaurant for special [Wa-Gyoza (Japanese style dumpling)] made with local ingredients from Kyoto. He is working hard every day to serve his gyoza to many guests. 

今西 貴広Takahiro Imanishi

Azabu-juban Hatano Yoshiki

麻布十番 秦野よしき

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野 よしきYoshiki Hatano

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].

秦野 よしきYoshiki Hatano

USHIGORO Bambina Ginza Branch

うしごろバンビーナ 銀座店

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤 健Takeshi Sato

Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.

When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.

佐藤 健Takeshi Sato

Yakiniku USHIGORO Ginza branch

焼肉うしごろ 銀座店

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鳴海 博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.  

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海 博之Hiroyuki Narumi

CINA New Modern Chinese

CINA New Modern Chinese

  • Ebisu, Tokyo
  • Chinese,Chinese / General

八木 洋一郎Yoichiro Yagi

Impressed with the service of a restaurant, Mr. Yoichiro Yagi wanted to become a server. 

Mr. Yoichiro Yagi started his career as a Japanese chef, but he wanted to become a server after receiving exceptional service at a restaurant. He worked as a manager and supervisor at Italian, Spanish, Mexican, and American restaurants, then joined the current company. After being involved in launching a new restaurant as its manager, he became its general manager three years ago. While working with a world-famous chef, he received advise to provide the type of service he thought he would like to receive as a guest, which has become his policy. 

八木 洋一郎Yoichiro Yagi

GRIDDLE FORCE Itsuraku

GRIDDLE FORCE 逸楽

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)

吉田 真也Shinya Yoshida

The Chef's Recommendations

Through experience in a variety of restaurants, he has honed his culinary and arrangement skills

He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.

吉田 真也Shinya Yoshida

Torisei Kyoto Tower Sando branch

鳥せい 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

冨田 潤Jun Tomita

He has been fascinated with creating food and the atmosphere in a restaurant.

He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch]. 

冨田 潤Jun Tomita

Le jardin fukui

Le jardin fukui

  • Fukui City, Fukui
  • French,Italian/French / French / Seafood / Steak

堀内 亮Ryo Horiuchi

Awarded first prize in a renowned international culinary competition. Mr. Horiuchi is a world-recognized French chef.

He was born in 1988 in Kyoto. After graduating from a vocational school, he worked at Tokyo Ginza L'OSIER and Mandarin Oriental Tokyo SIGNATURE before moving to France. He served two years at "Sur mesure par Tierry Marx" and then at "Regis et Jacques Marcon" as Chef de Partie and Sous Chef and returned to Japan. After worikn as an assistant chef at Palace Hotel Tokyo Ester, he joined Le jardin fukui. He won the first prize at the 54th International Signature Cuisine Competition "LE TAITTINGER" in the 2022 World Championship.

堀内 亮Ryo Horiuchi

Reichan

麗ちゃん

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Yakisoba (fried noodle)

柏田 英紀Hidenori Kashida

Fate had it that he switched jobs to being a chef. He carries on tradition and taste as a third generation chef.

Born in Hiroshima prefecture, 1956. He previously worked at a wedding hall, but sooner than later he thought about inheriting his wife's parents' business, "Reichan." After rising to the post of manager at his job at the wedding hall, he changed jobs to become a chef. Together with his father in law, the second generation of the restaurant, he worked as the third generation to continue to provide the traditional taste that had been pass on for over 50 years. He was happy to hear customers say "That was delicious!" and "Even if there was a line I'd wait until I could have some!" In order to fully absorb the long-standing restaurant's traditional flavors, he is proactively developing the restaurant.

柏田 英紀Hidenori Kashida

Kyoto Steak Wagyu - Gottie's BEEF 

京都 ステーキ 和牛 Gottie’s BEEF ゴッチーズビーフ

  • Kyoto Station, Kyoto
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak

本位田 覇嘉Haruka Honiden

Simply wants to have a delicious meal.

He was born in 1986 in Okayama prefecture. He decided to enter the cooking field as he loved eating since he was young, and simply wanted to have a delicious meal. After graduating from a high school, he learned about meat at a meat shop in Kyoto, while he was improving his skills at a Kyoto cuisine restaurant. Then he was appointed as the master chef of [Gottie's BEEF Kyoto Tower branch] where he is currently working. He keeps studying on ingredients to serve delicious meat dishes to the guests.

本位田 覇嘉Haruka Honiden

Japanese Cuisine Yamazaki

日本料理 山崎

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

山崎 浩治Koji Yamazaki

The Chef's Recommendations

He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars. 

He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars. 

山崎 浩治Koji Yamazaki

Ehime / Uwajima Ryori Kadoya Toranomon

愛媛・宇和島料理 かどや 虎ノ門

  • Toranomon, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

末永 悦巳Etsumi Suenaga

To stay busy and to contribute something of worth - the job of chef is a sacred task

Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.

末永 悦巳Etsumi Suenaga

Kagaya Hakata branch JR HAKATA CITY KOOTEN 9F

加賀屋 博多店 JR博多シティくうてん9F

  • Hakata Station, Fukuoka
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

平川 泰司Taiji Hirakawa

He transmits Japanese traditional food cultures through his cuisine, to please many people.

He is from Osaka prefecture. Entered the field of Japanese cuisine to acquire a trade in a new world. In this strict field, he sometimes felt like quitting. However, the more he knew about cooking, the more he wanted to acquire knowledge. He has been attracted by the deepness of the cooking world. Currently, he is devoting himself to spreading Japanese traditional food cultures to many people through cuisine, wishing to offer Japanese cuisine that can be enjoyed by everyone.

平川 泰司Taiji Hirakawa

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