1641 - 1660 of 1826 chefs
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Sapporo Modern Restaurant Erimotei
札幌モダンレストラン えりも亭
- Sapporo Station, Hokkaido
- Japanese,Japanese / Sousaku Sushi (creative sushi) / General / Sashimi (raw fish)/Seafood
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尾崎 貴幸OZAKI TAKAYUKI
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Inadvertently became interested in cooking
Doing part-time work gave impetus for Mr. Takayuki Ozaki to embark on a path to becoming a chef. He started out with serving customers and worked his way up to be a chef. Working at Erimo-tei enables him to gain experience in many genres of food. This impetus that occurred at the right timing still fascinates him and spurs him on to continue down his path as a chef.
尾崎 貴幸OZAKI TAKAYUKI
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GRAHM'S CAFE Los Angeles
GRAHM'S CAFE Los Angeles
- Kyobashi, Tokyo
- Cafe,Cafe/Sweets / American / Wine
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山本 秀正YAMAMOTO HIDEMASA
The Chef's Recommendations -
From a chef to a global culinary producer
Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.
山本 秀正YAMAMOTO HIDEMASA
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Seafood Restaurant Zauo Main Store
活魚茶屋ざうお本店
- Nishi-ku, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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井上 修次INOUE SHUJI
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Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine
He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.
井上 修次INOUE SHUJI
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Arroceria Sal y Amor
アロセリア サル イ アモール
- Daikanyama, Tokyo
- Spanish/Mediterranean,Global/International / Western Homemade Meal / Spanish / Wine
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宮崎 健太MIYAZAKI KENTA
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A fateful encounter during a five-year stay in Madrid…
He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.
宮崎 健太MIYAZAKI KENTA
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Gyutan Sumiyaki Rikyu Natori
牛たん炭焼利久 名取店
- Natori/Zao/Shiroishi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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布田昇丈FUDANORIHIRO
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Creating Smiles with Tasty Food!
Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.
布田昇丈FUDANORIHIRO
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Jion Shoja
慈恩精舎
- Okayama, Okayama
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)
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草野 潤KUSANO MEGUMU
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Kusano brings his experience from a Japanese restaurant in Austria to the table
After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.
草野 潤KUSANO MEGUMU
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Sumiyaki Koya
炭焼小屋
- Fushimi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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山本 香代子YAMAMOTO KAYOKO
The Chef's Recommendations -
Made to be a meal to remember
My parents ran a teppanyaki and okonomiyaki store from their home, so it was there I learned how to think about the food and beverage industry and how to run a business. This is a favorite place for lovers of internal organ meats. The chef prepares everything in advance, so by learning through imitation, in my own way through self-study and through trial and error, I became a master at making delicious food. With my pet name of Okaasan (mother) and good manners, there are many fans of my character which is overflowing with kindness.
山本 香代子YAMAMOTO KAYOKO
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Shitamachi Shokusai Daidokoro
下町食菜だいどころ
- Ryogoku/Kikugawa, Tokyo
- Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake
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尾崎 行治OZAKI YUKIHARU
The Chef's Recommendations -
He had a mind to open his own, cozy place.
He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.
尾崎 行治OZAKI YUKIHARU
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Katsugyo Jagaimo
活魚 じゃがいも
- Nishi-Funabashi, Chiba
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Yuba (tofu skin)
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佐藤 寛之SATO HIROYUKI
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He started out in high school working part-time at Katsugyo Jagaimo.
He was born June 7, 1949. For 16 years, he was an office worker until he quit his job and launched an independent business in the food industry. He liked to eat,he liked to cook, and he was influenced by a part-time job he had in the food service during his college days. He accumulated more training and was supported by those around him, so now his son and he are chefs in their own restaurant. Together, after diligent study and keeping their own pace with great care, they offer handmade food from specially selected raw materials daily.
佐藤 寛之SATO HIROYUKI
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Yakitori Tori Ryori Toritatsu
焼き鳥・鶏料理・鳥辰
- Shinjuku West Exit/Tochomae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)
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吉川 公一YOSHIKAWA KOICHI
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With food hygiene his top priority, he is a chef who appraises his fresh ingredients
Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."
吉川 公一YOSHIKAWA KOICHI
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Sushidokoro Koya Sendai Ekinaka
寿司処 こうや 仙台駅中店
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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服部 洋HATTORI HIROSHI
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Our chef feels it's his true calling to provide excellent service to his customers at the counter
Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.
服部 洋HATTORI HIROSHI
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Sumiyaki Hormone Ikedaya
炭焼ホルモン 池田屋
- Ayase, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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池田 歓弘IKEDA YOSHIHIRO
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He's moved by his customers complimenting on his food
Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.
池田 歓弘IKEDA YOSHIHIRO
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Sardegna Kateiryori Tharros
サルデーニャ家庭料理 タロス（Tharros）
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / Italian / Wine / Others
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伊藤 孝司ITO KOJI
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A chef with a wealth of experience whose genius was recognised by Chef Baba
Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.
伊藤 孝司ITO KOJI
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Pub&Cafe kanayama80's
Pub＆Cafe kanayama80's
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Dining Bar,Dining bar / Mexican/Central American / Pasta / General
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井下 真澄ISHITA MASUMI
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Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"
Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.
井下 真澄ISHITA MASUMI
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Vino Hirata
ヴィノ ヒラタ
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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仁保 州博NIHO KUNIHIRO
The Chef's Recommendations -
Deeply impressed by the Italians' service and delicious food
Born in 1974 in Tottori, the chef decided to pursue this path while visiting Italy and being drawn to its delicious cuisine and friendly people. After graduating from a culinary school, he entered an Italian restaurant. In 1998, he joined "Vino Hirata" and became head chef in 2009. In May, 2010, he became an owner chef.
仁保 州博NIHO KUNIHIRO
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ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
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宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
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Brasserie Rakuya
ブラッスリー 楽や
- Takikawa/Fukagawa/Sunagawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood
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川野名 順KAWANONA JUN
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From being raised by a fishmonger, to creating a place to eat delicious fish.
Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.
川野名 順KAWANONA JUN
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Beau Temps
Beau Temps
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French / Wine
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五十嵐 和弘IGARASHI KAZUHIRO
The Chef's Recommendations -
Enlightened by the natural wines at Uguisu, known for their "Vin Naturel"
Born in Yamagata prefecture in 1980, he started his culinary career when he was 22. After training at hotels and Italian restaurants in Yokohama, at 27 he made a career change to concentrate on service while he was working at the French restaurant La Butte Boisee in Jiyugaoka. He learned about wine made from famous wineries in France, and subsequently encountered natural wines while working at Uguisu in Sangenjaya, which left a deep impression on him. He came to Beau Temps when he was 31, and is currently spreading the charm and depth of natural wine as the restaurant's second generation owner.
五十嵐 和弘IGARASHI KAZUHIRO
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Uogashi Maruten Fuji
魚河岸丸天 富士店
- Fuji City, Shizuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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中村 彰伸NAKAMURA AKINOBU
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An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.
Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.
中村 彰伸NAKAMURA AKINOBU
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Yokohama Chinatown Shumien
横浜中華街 秀味園
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Taiwanese,Chinese / Cantonese / Taiwanese / Shokoshu (Chinese Shaoxing wine)
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楊 淑信YO NOBUKO
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She entered the world of cuisine due to the influence of her husband, a Chinese chef.
She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.
楊 淑信YO NOBUKO
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