1421 - 1440 of 1803 chefs
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Yakiniku USHIGORO Shinjuku 3-chome branch
焼肉うしごろ 新宿三丁目店
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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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
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Sanukiya
さぬきや
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / General / Udon (noodles) / Sake
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近藤 康浩Yasuhiro Kondo
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He spares no effort and devotes everything he has to food, sake (rice wine), and udon!
He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.
近藤 康浩Yasuhiro Kondo
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Sushi Hoshiyama
鮨ほしやま
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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星山 忠史Tadashi Hoshiyama
The Chef's Recommendations -
His childhood dreams came true after becoming a reputed sushi chef known for his expert craftsmanship
Mr. Hoshiyama was born in July of 1981 and grew up in Osaka. He was captivated by professional chefs when he was a child in middle school, and those experiences of watching chefs work from behind the counter ended up leading him to where he is today. After his high school graduation he spent seven years training at Tsukiji Sushi-Sei and then another five years at Matsumoto in Kyoto’s Gion district. From there he ventured out on his own to open Sushi Hoshiyama in 2012. Then the very next year he earned a star from a well-known restaurant guide. Today you can find him at his highly regarded restaurant where he pushes forward each day with carefully selected handpicked ingredients.
星山 忠史Tadashi Hoshiyama
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Sengokuhara Yuzen
仙石原・游膳
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Shochu
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生野 雄介Yusuke Ikuno
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He wants the guests to enjoy the original tastes of the ingredients.
Born in Yokohama in 1980. He liked making things and having trips since he was small. That is why he was naturally interested in cooking and decided to be a chef. When visiting Hakone, people enjoy visiting many places, including his restaurant. It has been his pleasure if they remember his restaurant as one of the fun memories, on their way home in a train or a car.
生野 雄介Yusuke Ikuno
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BERNARD
ベルナール
- Omicho Market, Ishikawa
- French,Italian/French / French
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牛山 隆之Takayuki Ushiyama
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He does not want to have any specialties, but rather keep new recipes expressing [now].
He was born in 1977 in Kanazawa city. He was interested in cooking since he was very young, and was already treating his friends with his dishes in his elementary school days. He learned cooking at the TSUJI Culinary Institute in Osaka and France, then accumulated experience in a French restaurant in Kanazawa. At the age of 28, he went to France again to accumulate further experience at a French restaurant with the stars in Jurancon in southwest France, then returned to Japan and opened the current restaurant in 2009. He has kept offering exquisite seasonal dishes which can be enjoyed only in that season of that year. His wholehearted dishes have been highly received, and his restaurant acquired the stars in 2016.
牛山 隆之Takayuki Ushiyama
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Yakiniku USHIGORO Yokohama branch
焼肉うしごろ 横浜店
- Yokohama Station, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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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
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Jushu
寿修
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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先崎 真朗SENZAKI MASAAKI
The Chef's Recommendations -
An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale
He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.
先崎 真朗SENZAKI MASAAKI
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Yakiniku USHIGORO Nishiazabu Main branch
焼肉うしごろ 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Steak / Yakiniku (Japanese BBQ)
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鳴海 博之Hiroyuki Narumi
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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
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Sushi Urayama Nihonbashi
鮨うら山 日本橋
- Nihonbashi, Tokyo
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
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高地 裕二Yuji Takachi
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Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.
He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.
高地 裕二Yuji Takachi
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Bifteck Kawamura Roppongi branch
ビフテキのカワムラ六本木店
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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中村 健輔Kensuke Nakamura
The Chef's Recommendations -
He improved his skills as a chef by being involved in opening various renowned restaurants.
Born in 1979 in Saitama prefecture. After graduating from Musashino Cooking College, he accumulated experiences at various restaurants. He got involved in opening a teppanyaki (grilled on iron griddle) restaurant in the Grand Hyatt Hotel in Roppongi, and became the sous-chef. After opening [Ginza Ukaitei] and [Azamino Ukaitei], he entered Bifteck Kawamura in 2016, and worked at [Bifteck Kawamura Ginza branch]. He again got involved in opening [Bifteck Kawamura Roppongi branch] in March, 2017, where he is currently working at.
中村 健輔Kensuke Nakamura
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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
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鳴海 博之Hiroyuki Narumi
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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
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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
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冨田 潤Jun Tomita
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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
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PANCAKE ROOM
PANCAKE ROOM
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Cake / Others
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北沢 真法Masanori Kitazawa
The Chef's Recommendations -
A trip to Hawaii became his turning point to be a chef.
He was born in 1980 in Shiga prefecture. Though he was working as an office worker and had nothing with the restaurant field, he decided to enter the restaurant field he was dreaming of, and started training at a restaurant. He was fascinated with Hawaii when visited there as a tourist and started studying about Hawaiian cuisine after returning to Japan. He opened [PANCAKE ROOM] serving Hawaiian dishes in Kitayama, Kyoto. He is currently devoting himself in developing new pancakes.
北沢 真法Masanori Kitazawa
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Campbell Early
キャンベル・アーリー
- Hakata Station, Fukuoka
- Cafe,Cafe/Sweets / Parfait / Fruit / Fresh Juice
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末永 元気Genki Suenaga
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He became a patissier by the influence of his mother who often made pastries for him.
He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early].
末永 元気Genki Suenaga
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Fish Bank TOKYO
Fish Bank TOKYO
- Shimbashi/Shiodome, Tokyo
- General,Western / General / French / Wine
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脇坂 龍太Ryota Wakisaka
The Chef's Recommendations -
Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.
He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.
脇坂 龍太Ryota Wakisaka
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USHIGORO S. NISHIAZABU
USHIGORO S. NISHIAZABU
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine
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鳴海 博之Hiroyuki Narumi
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This executive chef creates better products, while offering 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 renowned hotel in Tokyo, then kept improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy, and its operational methods that continues to lead in the field of yakiniku (Japanese BBQ). Currently he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.
鳴海 博之Hiroyuki Narumi
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Sumibi Jidori Bishu Ayamuya
炭火地鶏・美酒 あやむ屋
- Fukushima/Noda, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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永沼 巧Takumi Naganuma
The Chef's Recommendations -
An experienced chef who uses well-honed techniques to present guests with delicious yakitori (grilled chicken skewers).
He was born in 1966 and grew up in Sapporo, Hokkaido. His love of food encouraged him to pick up a job at a yakitori restaurant in Osaka and start building up experience. After that, he decided to spend six months at a time working at different restaurants in order to develop a wide-ranging knowledge of yakitori. He then moved on to open Sumibi Jidori Bishu Ayamuya, where he devotes each day to preparing food with strict adherence to traditional preparation methods.
永沼 巧Takumi Naganuma
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Gion Owatari
祇園 大渡
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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大渡 真人OOWATARI MAHITO
The Chef's Recommendations -
Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.
Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.
大渡 真人OOWATARI MAHITO
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Otaru Jingisukan Club Kitatogarashi Main Branch
小樽ジンギスカン倶楽部 北とうがらし 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
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鶴間 公介Kosuke Tsuruma
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Encounter with the Morikuma family, the owner, made him a chef.
Though he had no relation with cooking at all, an encounter with the Morikuma family, the owner of [Otaru Jingisukan Club Kitatogarashi] became his big turning point. After experiencing various restaurants in the group in a short time, such as ramen (Chinese noodles), soba (Japanese noodles), izakaya (Japanese pub) serving grilled dishes, he is currently working as a manager of Kitatogarashi!
鶴間 公介Kosuke Tsuruma
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GRIDDLE FORCE Itsuraku
GRIDDLE FORCE 逸楽
- Shijo Karasuma/Karasuma Oike, Kyoto
- Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)
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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
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