101 - 120 of 1732 chefs
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Yakiniku Horumon Daigoro
焼肉ほるもん 大五郎
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer
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山本 大五郎Daigoro Yamamoto
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Mr. Yamamoto is making people around the world happy with Yakiniku.
He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.
山本 大五郎Daigoro Yamamoto
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Hokkaisushi to Robata Sushiyama Shinjuku
寿司と炉端 すし山 新宿
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Sushi / General / Oyster
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Heaven's Truck
Heaven's Truck
- Miyako/Other remote islands, Okinawa
- Beer Garden/BBQ,Other / Okinawa Cuisine / Steak / Western Sosaku (creative cuisine)
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里井 郁海Ikumi Satoi
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A space filled with Okinawan style and cheerful customer service. Creating an enjoyable day for the guests.
Mr. Satoi was born in 1999 in Osaka. He worked part-time at a yakiniku (Japanese BBQ) restaurant during his student days. Later, he entered the food and beverage industry as a working professional. After gaining experience at an udon restaurant, he moved to Okinawa in 2023. Currently, he is active at Heaven's Truck. He entertains guests with his cheerful, smile-first customer service in an unusual, open space with plenty of Okinawan elements.
里井 郁海Ikumi Satoi
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Shibuya Kotegaeshi
渋谷こてがえし
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Kobe Steak Sai Dining
神戸ステーキ 彩ダイニング
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Seafood
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浜崎 剛Go Hamasaki
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Seeing the smiles on the faces of customers and hearing the word "delicious" makes him happy to have chosen this path
A former teacher once taught him that making delicious food is a matter of course. But to make something that has more, the most important thing is one's feelings. Making full use of the techniques and knowledge acquired over 17 years of experience, he continuously endeavors to make dishes that delight his customers.
浜崎 剛Go Hamasaki
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Kuroge Wagyu Dining YO-U
黒毛和牛ダイニング 様 （YO−U）
- Osakananko (Osaka South Port), Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)
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黒崎 次郎Jiro Kurosaki
The Chef's Recommendations -
From learning the ropes of the trade to realizing his dream of running his own restaurant...
Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.
黒崎 次郎Jiro Kurosaki
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Sushi no Daripin
寿司のだりぴん
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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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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Kyoto Kanigin Kawaramachi Branch
京都 かに銀 河原町店
- Shijokawaramachi/Teramachi, Kyoto
- Seafood,Japanese / General
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大山 武Takeshi Oyama
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An experienced Japanese chef offers all-you-can-eat crab.
Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.
大山 武Takeshi Oyama
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Kobe Beef DAIA Nihonbashi-Muromachi Branch
神戸牛ダイア 日本橋室町店
- Mitsukoshimae, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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大坪 辰Shin Otsubo
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Mr. Otsubo continues to work daily to refine his cooking skills and himself.
He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.
大坪 辰Shin Otsubo
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Location Dining Nagi
ロケーションダイニング 凪
- Onna-son, Okinawa
- Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion
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岩下 拓人Takuto Iwashita
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With his highly creative cuisine, this chef is on a mission to invent dishes that never get old
Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.
岩下 拓人Takuto Iwashita
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Kimiomou Tsubame no Kurashi
君想うツバメの暮らし
- Kurayoshi/Central area of Tottori, Tottori
- Izakaya (Japanese tavern),Taverns / Yum Cha/Dim Sum / Szechuan / International/Fusion
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中尾 隼Jun Nakao
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Like the swallows that bring happiness, Mr. Nakao delivers happiness with his original dishes.
He was born in 1981 in Tottori. After graduating from high school, he studied the basics of cooking at a culinary school before joining a Chinese restaurant in Kobe. After honing his skills in the Chinese kitchen, he returned to his hometown, Tottori, to gain further experience at various dining establishments. He joined "Kimiomou Tsubame no Kurashi" as a chef and manager, later taking on the role of owner in the fall of 2019. At the restaurant, named after the swallow, a bird of good fortune that brings happiness, which celebrates its seventh anniversary in February 2023, he brings happiness to people through his creative cuisine.
中尾 隼Jun Nakao
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Yakiniku RIKIO
焼肉RIKIO
- Yomitan/Chatan, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
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田澤 大悟Daigo Tazawa
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Mr. Tazawa is a cooking maestro and an experienced professional.
He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.
田澤 大悟Daigo Tazawa
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Feliz-malto
Feliz-團斗 Malto
- Shijo Karasuma/Karasuma Oike, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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田島 啓史Hiroshi Tajima
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Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.
Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.
田島 啓史Hiroshi Tajima
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Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi
丸鶏×焼き鳥 完全個室居酒屋 Kiichi
- Chiba Station, Chiba
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
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福田 真己Masaki Fukuda
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Challenging the world of cooking with a passion for cuisine.
Mr. Fukuda was born in 1987 in Kanagawa. His love of eating delicious food led him to want to bring others joy through his cooking. As a chef, he found the fun in making dishes. He is also attracted to working with his own skill alone, regardless of location. He joined "Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi" by fate. There, he creates various innovative dishes and has gained support from many people.
福田 真己Masaki Fukuda
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Kitsune
きつね
- Nara, Nara
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Sousaku Sushi (creative sushi) / Hitsumabushi (eel bowl)
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木田 翼Tsubasa Kida
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A man who inherits the passion of Mr. Shusaku Toba.
Mr. Kida was born in 1992 in Chiba. He reconsidered his career path after being passed over for a recommendation at the university he had been aiming for since entering high school. Despite his parents' opposition, he went on to a culinary school. After graduation, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he became o/sio chef after experiencing the launch of Parlor Ohashi. From April 2021, he represents sio's ism as the chef of the new sukiyaki restaurant Kitsune in Nara.
木田 翼Tsubasa Kida
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Sushi Renma
鮨練磨
- Matsuyama/Kume/Wakasa, Okinawa
- Sushi,Japanese / General / Sushi
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宇江城 喜尊Yoshitaka Ueshiro
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To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.
Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.
宇江城 喜尊Yoshitaka Ueshiro
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Gion Okumura
祇園おくむら
- Gion, Kyoto
- French,Italian/French / Kyoto Cuisine / French / Wine
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上辻 弘文Hirofumi Kamitsuji
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Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.
Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.
上辻 弘文Hirofumi Kamitsuji
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Oden Wajimafugu Nodoguro AMIYA
おでん 輪島ふぐ のどぐろ AMIYA
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake
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石田 寛Yutaka Ishida
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Wants many customers to know about gourmet food in Kanazawa.
Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.
石田 寛Yutaka Ishida
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8TH SEA OYSTER Bar Shibuya Hikarie
8TH SEA OYSTER Bar 渋谷ヒカリエ
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine
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三中西 歩Ayumu Sannakanishi
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Invite you to a new world of food created by the curious mind.
Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.
三中西 歩Ayumu Sannakanishi
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Kuromon Kuragin
黒門 蔵銀
- Nipponbashi, Osaka
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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越田 千枝子Chieko Koshida
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Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.
She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.
越田 千枝子Chieko Koshida
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