1641 - 1660 of 1760 chefs
-
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
-
![]()
川野名 順KAWANONA JUN
-
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
-
-
Hinaizidori-Yakitori Maekawa
比内地鶏 maekawa
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
-
![]()
前川 治MAEKAWA OSAMU
The Chef's Recommendations -
Since deeply enjoying chicken as a child, he headed straight on the path to being a chef.
A chef with strong roots, his father worked as head chef of Tokyo Kaikan and cooked chicken roasts on his days off. Because of his enjoyment of chicken, he set out to be a yakitori (chicken skewer) chef from the age of 19. Since leaving home he spent 20 years leading his siblings at the famous "Kushi Ginza," before opening "Hinaizidori-Yakitori Maekawa" in 2011. Since then he has only used Hyuga Dori and Nagoya Kochin chicken from the best hand-rearing farms in the country. He continues to search for new ways to use the best ingredients.
前川 治MAEKAWA OSAMU
-
-
Tora-san
寅寅寅
- Hirao/Kiyokawa, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Chicken / Tebasaki (chicken wings)
-
![]()
藤井 剛FUJII TSUYOSHI
The Chef's Recommendations -
The cook who refined his cooking skills through endless curiosity for cooking
Born on June 5th, 1969, in Fukuoka prefecture, the chef had been a businessman at a restaurant equipment company. During this career, he slowly developed an interest for cooking. After experiencing Yakitori (skewered chicken) bars and French restaurants, he decided to work at an Izakaya (Japanese pub), Yanagi machi Ikkodo. After experiencing the depth of seafood cuisine, he refined his skills for 8 years. Later, in order to refine his connoisseurship, he worked for 2 years at Itoyoshi. In 2013, he opened up his own restaurant Torasan. The place is known for its numerous regular customers who come for the chef's delicate dishes.
藤井 剛FUJII TSUYOSHI
-
-
Beau Temps
Beau Temps
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French / Wine
-
![]()
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
-
-
BIANCARA
ビアンカーラ
- Kichijoji, Tokyo
- Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine
-
![]()
飯野 究IINO KIWAMU
The Chef's Recommendations -
Seeing the form of the maker in the made is the charm of "vin naturel"
Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.
飯野 究IINO KIWAMU
-
-
Daichinro New Store
大珍樓新館
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum
-
![]()
鄭 金華TEI KINKA
-
Realizing his childhood dream, he stands in the kichen.
He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.
鄭 金華TEI KINKA
-
-
Tsukishima Spanish Club
月島スペインクラブ
- Tsukishima, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
-
![]()
遠藤 裕久ENDO HIROHISA
The Chef's Recommendations -
A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables
Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.
遠藤 裕久ENDO HIROHISA
-
-
Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
-
![]()
和田 将大WADA MASAHIRO
-
He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大WADA MASAHIRO
-
-
Fudozaka Kikuchi
不動坂 菊地
- Sannomiya, Hyogo
- Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)
-
![]()
菊地KIKUCHI
-
Since he was a child, he was interested in food and he chose this path.
The chef was interested in making dishes with a variety of ingredients. After a while, he became able to cook on his own, and naturally started to think about working as a chef.
菊地KIKUCHI
-
-
Cotton Fields
COTTON FIELDS
- Nakasu, Fukuoka
- Beer Gardens/Halls,Taverns / Imported Beer / Beer / General
-
![]()
諸岡 昭二MOROKA SHOJI
-
Our chef's former occupation as an automotive engineer allowed him to transition brilliantly into a culinary architect who lets nothing go to waste.
He had originally worked as an engineer for the automobile industry, but after the Oil Crisis he switched careers to become a chef - a longtime passion. He ran his own food cart while attending culinary school, serving dark beer, which was quite rare at the time. He opened this establishment, "COTTON FIELDS", in 1980. He takes special care in selecting ingredients, and his motto is not to let a single part go to waste, with a special talent for bringing out the unique flavor of each component. He's most famous for his excellent spare ribs, garnished with a secret sauce he invented back in his food cart days.
諸岡 昭二MOROKA SHOJI
-
-
Yakiniku Rashomon
焼肉羅生門
- Kamakura/Zushi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
酒井 成宰SAKAI NARITADA
The Chef's Recommendations -
Watching from the back as his parents ran their yakiniku shop, he resolved to follow the same path
Chef Sakai was born on June 1st, 1973, in Osaka. From a young age, he watched his parents run their yakiniku restaurant. At some point, he started to think that he also wanted to work with yakiniku and decided to become a chef. He built up his training and experience at yakiniku restaurants, and now shows off this expertise at Yakiniku Rashomon. He has spent many years in the pursuit of delicious meat, and the taste he has produced can be enjoyed by a range of ages. His restaurant is popular both with local repeat visitors, as well as with customers who come from a distance.
酒井 成宰SAKAI NARITADA
-
-
Queen Alice
クイーン・アリス
- Minatomirai, Kanagawa
- French,Italian/French / French / General
-
![]()
田面山 博憲TAMOYAMA HIRONORI
The Chef's Recommendations -
The chef who protects the Queen Alice flavor.
Born in Kawasaki. After graduating high school, he trained at Kawasaki Nikko Hotel for 7 years before starting work at Queen Alice Ginza. After that, he worked at Queen Alice Reception Hall and then in 1999 he started at Queen Alice Yokohama Bay Hotel Tokyu, where he works now.
田面山 博憲TAMOYAMA HIRONORI
-
-
Yakiniku no Ryuen
焼肉の龍園
- Kokura, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
岩井田 隼也IWAIDA TOSHIYA
-
A chef with a passion for serving delicious meat
Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.
岩井田 隼也IWAIDA TOSHIYA
-
-
CALA CARMEN
CALA CARMEN
- Nagoya Station, Aichi
- Spanish/Mediterranean,Global/International / General / Spanish / Wine
-
![]()
カルメンKARUMEN
-
Just how it is in Spain. Savor true Spanish cooking.
Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.
カルメンKARUMEN
-
-
Ajisai Sankyu
味彩 山久
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Gyutan (beef tongue)
-
![]()
久世 竜吾KUZE RYUGO
The Chef's Recommendations -
He watching his father, who was a chef, at work, and naturally got into cooking.
Born in 1974 in Mie Prefecture. His father was a chef, and being surrounded by cooking gave him a familiarity with it. At the age of 18, starting with a restaurant called kani honke, he did a variety of training, in Japanese grilling, yakitori, and a Japanese restaurant within a hotel. In July, 2011, he opened Ajisai Sankyu. Since opening, he has produced food that is healthy and doesn't use synthetic flavorings.
久世 竜吾KUZE RYUGO
-
-
steak lounge Ren
steak lounge 煉
- Imaizumi, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
権藤 武志GONDO TAKESHI
The Chef's Recommendations -
I want to convey fun of cooking to the customer I make the most of such desire to my cooking
He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers
権藤 武志GONDO TAKESHI
-
-
Kokera
こけら
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
-
![]()
渡邊 兼二朗WATANABE KENJIRO
-
I had a fascination with the hospitality industry and I always hoped to have my own place!
My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.
渡邊 兼二朗WATANABE KENJIRO
-
-
Shimagohan Kokoro Hokkori Okinawa Meshi
島ごはん こころほっこり沖縄めし
- Nishi-Kasai/Kasai, Tokyo
- Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General
-
![]()
東 尚亮AZUMA NAOAKI
-
A chef fascinated by Okinawan people, culture, and cuisine
He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."
東 尚亮AZUMA NAOAKI
-
-
Cucina Italiana Todo
Cucina Italiana 東洞
- Kyotogosho/Nishijin, Kyoto
- Italian,Italian/French / Italian / Wine / Pasta
-
![]()
水谷 健太MIZUTANI KENTA
-
The beginning was simple. After that, his efforts have not ceased.
He was born in 1973 in Kyoto. Ever since he was a child, he dreamed of being a chef. He thought that their white coats were smart, and that working as a chef on a cruise liner looked fun. Rather than letting this remain as just a dream, he worked consistently to realize it and to get to where he is today.
水谷 健太MIZUTANI KENTA
-
-
Gyutan Sumiyaki Rikyu Sun Mall Ichibancho
牛たん炭焼利久 サンモール一番町店
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / General / Local Japanese Cuisine
-
![]()
小山隆史KOYAMATAKASHI
-
Say "Sendai" and think "beef tongue" - say "beef tongue" and think "Rikyu"!
For Chef Koyama, borne and raised in Sendai, beef tongue is one of his most beloved foods. He was a huge fan of Rikyu, saying "It was my favorite restaurant. Not only the grilled beef tongue, but also the side dishes were great and plentiful." After four years amassing experience in a Japanese pub kitchen, he made his way to his much-loved Rikyu. Everyday he's striving so as many people as possible can savor the flavor that can only be found here.
小山隆史KOYAMATAKASHI
-
