881 - 900 of 1732 chefs
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Steak&Wine Ishizaki
ステーキ＆ワイン いしざき
- Susukino, Hokkaido
- Teppanyaki,Yakiniku/Steak / Steak / General / Teppanyaki (iron griddle grilling)
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石崎 俊彦Toshihiko Ishizaki
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Enjoy a delicious experience of high-quality Kuroge Wagyu beef.
Mr. Ishizaki was born in 1969, in Sapporo, Hokkaido. In 1970, his grandfather started a butcher shop and associated farm. His parents then opened a sukiyaki (hot pot stew) and shabu-shabu (sliced meat parboiled with vegetables) restaurant, which led him to develop an interest in cooking. He decided to pursue cooking as a career upon graduating from high school, beginning his training in a teppanyaki (ingredients grilled on an iron griddle) restaurant. After honing his skills for over four years, he opened Steak&Wine Ishizaki in 2013. This restaurant delights its guests with its own high-quality Kuroge Wagyu beef dishes, including teppanyaki and roast beef.
石崎 俊彦Toshihiko Ishizaki
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arkua
arkua
- Kokubuncho/Ichibancho, Miyagi
- French,Italian/French / French / Wine
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渡邊 政也Masaya Watanabe
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A chef who creates playful dishes while utilizing French techniques.
Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.
渡邊 政也Masaya Watanabe
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Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
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Shiki Suikatei
四季 粋花亭
- Hakodate, Hokkaido
- Japanese,Japanese / General
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岩田 建一朗Kenichiro Iwata
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He opened his own restaurant in Hakodate with his special selection of local ingredients.
He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.
岩田 建一朗Kenichiro Iwata
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Doikatsuman
土井活鰻
- Fushimi/Daigo, Kyoto
- Japanese,Japanese / General / Unagi (eel)
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土井 貴史Takashi Doi
The Chef's Recommendations -
Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.
Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.
土井 貴史Takashi Doi
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Japanese Cuisine RAKUSEIAN
日本料理 楽精庵
- Atami, Shizuoka
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake
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神山 亮Ryo Kamiyama
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Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.
Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.
神山 亮Ryo Kamiyama
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Sushi Monji
寿し 門司
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)
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門司 知治Tomoharu Monji
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Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.
He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.
門司 知治Tomoharu Monji
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Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小山 展男Nobuo Oyama
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Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
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Hyotei Main Branch
瓢亭 本店
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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高橋 義弘Yoshihiro Takahashi
The Chef's Recommendations -
As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.
He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.
高橋 義弘Yoshihiro Takahashi
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Sushi Akagi
鮨 赤木
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian
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赤木 伸行Nobuyuki Akagi
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Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.
He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.
赤木 伸行Nobuyuki Akagi
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Antica Osteria del Ponte
アンティカ・オステリア・デル・ポンテ
- Marunouchi, Tokyo
- Italian,Italian/French / Italian / Wine / General
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Stefano Dal MoroStefano Dal Moro
The Chef's Recommendations -
A famed chef who mixes classic and new Italian cuisine.
Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.
Stefano Dal MoroStefano Dal Moro
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Ristorante CROSS 47
Ristorante CROSS 47
- Asato/ Sakaemachi Market, Okinawa
- Italian,Italian/French / Italian / Wine / Western Teppanyaki (iron griddle grilling)
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高良 盛将Seisho Takara
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Inspired by family joy, a passion for cooking blossomed.
Mr. Seisho Takara was born in 1988 in Okinawa. The joy he felt when his family was happy as he helped them cook led him to become a chef. Influenced by a TV drama about a chef's growth, he honed his skills in Italian cuisine. After training at an Italian restaurant in Okinawa Prefecture, he was selected as a manager at a restaurant specializing in pasta. He further gained various experiences, such as becoming a sous chef at another restaurant. In January 2019, he was appointed assistant manager and is now head chef.
高良 盛将Seisho Takara
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HITO by TACUBO
HITO by TACUBO
- Niseko/Kutchan/Rusutsu, Hokkaido
- Italian,Italian/French / Italian / Steak
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SPICE LAB TOKYO
SPICE LAB TOKYO
- Ginza, Tokyo
- Innovative/Fusion,Sosaku (creative) / Indian / General / French
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Tejas SovaniTejas Sovani
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An up-and-coming chef from India who has worked in some of the world's most famous restaurants.
Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."
Tejas SovaniTejas Sovani
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Sushi Niebana
鮨にえばな
- Susukino, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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小倉 一夫Kazuo Ogura
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With a strong passion for food since childhood, Mr. Ogura has been active both domestically and internationally.
He was born in 1967 in Hokkaido. Since his family was a caterer, he has had a strong interest in food since childhood. It naturally occurred to him that his future dream was to become a chef, and he entered the culinary world after graduating from school. He honed his skills mainly in Japanese restaurants and sushi restaurants. Since then, he has worked overseas, in Singapore and Germany, as well as in Niseko, Otaru, and Sapporo. Currently, he is active at Sushi Niebana, which opened in February 2023.
小倉 一夫Kazuo Ogura
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Kazumiya
かず味家
- Okachimachi, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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川内谷 一美Kazumi Kawauchiya
The Chef's Recommendations -
After hard training days, he was fully prepared to be independent.
He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.
川内谷 一美Kazumi Kawauchiya
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GORA BREWERY PUBLIC HOUSE
GORA BREWERY PUBLIC HOUSE
- Hakone/Gora, Kanagawa
- Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer
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熊谷 振一Shinichi Kumagai
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Born in Akita, serving authentic pizza cultivated in training in Naples.
Mr. Kumagai was born in 1992 in Akita. While in high school, he began working part-time at a pizzeria in Yokohama and was so impressed with the pizza he ate that he decided to go into the culinary world. Upon the chef's recommendation, he entered a vocational school after graduating high school. He gained three years of experience at a cake shop in Kanagawa and honed his skills at a pizzeria in Tokyo. After about a year and a half of training in Naples by chance, he is currently showing off his skills at GORA BREWERY PUBLIC HOUSE.
熊谷 振一Shinichi Kumagai
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Peter Luger Steak House Tokyo
ピーター・ルーガー・ステーキハウス 東京
- Ebisu, Tokyo
- Steak,Yakiniku/Steak / American / Steak / Wine
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高知尾 文彦Fumihiko Takachio
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The dream has come true, but Mr. Takachio still has feelings from back then.
He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.
高知尾 文彦Fumihiko Takachio
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TRUNK (KITCHEN)
TRUNK（KITCHEN）
- Harajuku/Meiji-Jingumae, Tokyo
- French,Italian/French / French / Italian / Wine
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宮前宏行Hiroyuki Miyamae
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The next-generation global culinary leader who creates each dish with a passion for the ingredients.
The next-generation global culinary leader who creates each dish with a passion for the ingredients. Fascinated by the meticulous and delicate cooking techniques and the history of French cuisine, he moved to France. He studied and honed his skills in restaurants in Burgundy and Provence. After returning to Japan, he worked at several French restaurants before joining TRUNK HOTEL. In 2023, he became the chef of TRUNK (KITCHEN). With French techniques at his core, he offers dishes full of surprises and appealing dishes adapted to the diversity of today's circumstances.
宮前宏行Hiroyuki Miyamae
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Gion Shirakawa Ramen
祇園白川ラーメン
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)
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石浦 達也Tatsuya Ishiura
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The goal is to make the ramen restaurant loved by many people in the region and beyond.
Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.
石浦 達也Tatsuya Ishiura
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