181 - 200 of 1732 chefs
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Super Dining Verdure
スーパーダイニング ヴェルデュール
- Kinshicho/Sumiyoshi, Tokyo
- Buffet,Buffet
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前田 勝士郎Katsujiro Maeda
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A specialist in Western cuisine who has been a great support to Tobu Hotels' restaurants.
Mr. Maeda was born in 1970 in Shizuoka Prefecture. Influenced by his chef father, he entered the hotel industry as a chef in 1988. After becoming a Tobu Hotel employee in 1998, he acted as the head chef at Tobu Hotels in Shibuya, Asakusa, and Kinshicho. His skills are the pride of Tobu Hotels, and he has supported the hotels' restaurants for many years while striving to serve food that puts the guests first. He works hard to implement new approaches while building restaurants that allow guests to feel comfortable as they enjoy their meals.
前田 勝士郎Katsujiro Maeda
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Omusubi-dokoro Morimori
おむすび処 盛盛
- Enoshima/Kugenuma, Kanagawa
- Japanese,Japanese / General
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田中 賢司Kenji Tanaka
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A food artist who unites people with his finest flavors.
Mr. Tanaka is the owner and chef, born in Tokyo. Started working in the restaurant industry in 1996 and trained all over the country. In 2010, he opened a restaurant in Koiwa and expanded its affiliated stores. After trying various tourist spots during the COVID-19 pandemic, he launched a rice ball restaurant in 2023. This restaurant uses high-quality ingredients and was founded based on the idea of valuing connections with people. He offers food journeys through delicate flavors and relationships.
田中 賢司Kenji Tanaka
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Musshu Mizuki
夢酒みずき
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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梅村 孝利Takatoshi Umemura
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Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.
He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.
梅村 孝利Takatoshi Umemura
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Yakitori TAKE
丈 -Yakitori TAKE-
- Shimbashi/Shiodome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken
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加藤丈法Takenori Kato
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Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.
Mr. Kato gained experience and skills at renowned Japanese restaurants such as Nadaman Co., Ltd., THE RITZ-CARLTON TOKYO Hinokizaka, and Park Hotel Tokyo Hanasansho. As the owner of Ginza Yakitori Tsukiya, he attracted many guests from Japan and abroad with his fusion of yakitori and Japanese cuisine that brings out the best in the ingredients. In October 2024, he opened Yakitori TAKE to provide guests worldwide with a more fulfilling and happy experience through yakitori and to spread the value of yakitori, a traditional Japanese culture, throughout the world.
加藤丈法Takenori Kato
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Wagyu Yakiniku KIM Shirogane Main Branch
和牛焼肉KIM白金本店
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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Kokuryu Ebisubashi Branch
黒龍 戎橋店
- Namba, Osaka
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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町田 茂Shigeru Machida
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Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.
He is a native of Osaka. Interested in eating and making things more than others, he became especially fascinated by the delicate presentation of food and the knife skills of artisan chefs, leading him to pursue a career in Japanese cuisine. In 2007, he started his life as a chef at a kappo restaurant in Kitashinchi. Since then, he has worked in 20 restaurants, including not only Japanese but also Italian, Chinese, and others. He has also been involved in the launch of many restaurants. Currently, he works as a chef at the Kokuryu Ebisubashi Branch.
町田 茂Shigeru Machida
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Koshitsu Yakiniku Mikakuen Minami Sanjo Branch
個室焼肉 味覚園 南3条店
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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佐藤 健太郎Kentaro Sato
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Mr. Sato was deeply moved by the cuisine and presentation for wedding ceremonies, which inspired him to pursue a career in the culinary world.
He was born in 1969 in Hokkaido. Impressed by the cuisine and presentation at weddings, he entered the culinary world with a desire to work as a chef at a hotel. After graduating from school, he started working at a hotel and dedicated himself to training as a Western cuisine chef. Later, he further honed his skills at a yakiniku (Japanese BBQ) restaurant and an izakaya (Japanese pub). In 2021, he joined Mikakuen Minami Sanjo Branch. As head chef, he now creates healing moments for guests, sometimes from the kitchen and sometimes behind the counter.
佐藤 健太郎Kentaro Sato
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Sumiyaki Hitsumabushi Unagi Munagi
炭焼ひつまぶし鰻 むなぎ（武奈伎）
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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三浦 星一Seiichi Miura
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Love, passion, and commitment to eel
With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.
三浦 星一Seiichi Miura
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Bungo Beef Steak Restaurant Somuri Nakasu Branch
豊後牛ステーキの店 そむり 中洲店
- Nakasu, Fukuoka
- Steak,Yakiniku/Steak / General / Hamburger Steak / Steak
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川浪 陸Riku Kawanami
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From anniversaries to everyday occasions, creating a restaurant that is loved by customers.
Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use.
川浪 陸Riku Kawanami
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BANANA COFFEE
BANANA COFFEE
- Nagasaki City, Nagasaki
- General,Western / General / Others / Coffee
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原田 あゆみAyumi Harada
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Seeing her guests' happiness with the food in front of her made Ms. Harada want to become a chef.
She was born in 1991 in Kansai. She first got involved in cooking at a café in Oita Prefecture, where she worked as a hall staff member. When she saw how pleased customers were with the colorful and visually pleasing food, she wished he could cook like that and decided to become a chef herself. Her experience includes working in cafes and dining kitchens all over Japan, from Hokkaido to Okinawa. She learned about cooking through contact with the ingredients and people of various regions. Currently, she is working as a manager of BANANA COFFEE.
原田 あゆみAyumi Harada
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Hakodate Kaisen Izakaya Yan-shugyoba Nidaime Shoueimaru
函館海鮮居酒屋 ヤン衆漁場二代目昌栄丸
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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前田 秀喜Hideki Maeda
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Mr. Maeda takes pride in freshly caught local fish and devotes his life to providing delicious beach cuisine.
He was born in 1958 in Hokkaido. Growing up watching his father, a fisherman, he also engaged in fishing in Hokkaido aboard the fishing boat Shoueimaru. His father founded a restaurant in Hakodate, hoping to serve local fresh fish dishes. Inspired by that, he became fascinated with the work of a chef and opened his restaurant in Goryokaku, Hakodate, in 1994 under the name "Nidaime (second generation)." Since then, he has devoted himself to purchasing in Minami-Kayabe, maintaining fish in the fish tank, and his knife-handling skills. The restaurant moved to Matsukaze-cho in 2016. His signature beach cuisine and cool hospitality attract locals and tourists.
前田 秀喜Hideki Maeda
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Sushi Senzu Kitashinchi Souhonten
鮨仙酢 北新地 総本店
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Okonomiyaki Columbus Ishikawacho ekimae Branch
お好み焼ころんぶす石川町駅前店
- Yokohama Chinatown/Ishikawacho, Kanagawa
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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金森 余翰Yohan Kanamori
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Mr. Kanamori takes care to make his essential restaurant important to many people as well.
He was born in 1993 in Kanagawa. Initially trained as a French chef, he switched to teppanyaki after five years. He served as the head chef at a teppanyaki restaurant in Kannai. Since 2023, he has been working at Okonomiyaki Columbus. It is one of Mr. Kanamori's favorites from his school days. He strives to improve the menu, space, and customer service every day to make the restaurant as important to him as it is to so many others.
金森 余翰Yohan Kanamori
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Yakiniku Saigyu Shibuya branch
焼肉 最牛 渋谷店
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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夏森 威Takeshi Natsumori
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Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.
He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.
夏森 威Takeshi Natsumori
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Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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根上 和義Kazuyoshi Negami
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Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
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Ryoriya MOTO
料理屋 MOTO
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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山本 博之Hiroyuki Yamamoto
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Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.
He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.
山本 博之Hiroyuki Yamamoto
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Birra Ristrante GAJA
ガヤ 小樽店（Birra Ristrante GAJA）
- Otaru/Yoichi/Shakotan, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle) / Horumon (offal meat)
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番場 俊晃Toshiaki Banba
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Since the opening, Mr.Banba has pursued the goal of making his customers smile with delicious food.
Since the opening of GAJA Otaru, he has been a central figure in the dining hall, bringing energy and liveliness to the restaurant. He constantly strives to improve himself as a waiter and chef, all for the sake of the customers' satisfaction. Currently, he oversees several locations, including Otaru, Seizan, and Eniwa, commuting between each. He is continuously pursuing "better service" to further improve the quality of his food and service.
番場 俊晃Toshiaki Banba
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HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya
HONMACHI豚テキ×昭和ホルモン焼肉てんぐ屋
- Honmachi/Sakaisujihonmachi, Osaka
- Izakaya (Japanese tavern),Taverns / Japanese Beef Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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グエンバンクアンNguyen Van Quang
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Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.
He was born in 1993 in Vietnam. In his early 20s, he began his career as a restaurant staff in Japan. After gaining experience in several restaurants, he joined his current company. He has supported Tenguya and other affiliated restaurants as a kitchen staff. By experiencing different menu genres, he has honed his knowledge and skills as a chef. Currently, he is working as a chef at HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya.
グエンバンクアンNguyen Van Quang
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Yakiniku Ichiba Genkaya Takadanobaba Branch
焼肉市場げんかや 高田馬場店
- Takadanobaba, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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森 祐治Yuji Mori
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Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.
Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.
森 祐治Yuji Mori
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Unagimae Etou
鰻前えとう
- Kamata, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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衛藤 進一Shinichi Etou
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Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.
He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.
衛藤 進一Shinichi Etou
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