1201 - 1220 of 1732 chefs
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GRILL&WINE T's
GRILL&WINE T's
- Otaru/Yoichi/Shakotan, Hokkaido
- General,Western / General / Western Sosaku (creative cuisine) / Wine
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テリー ハマダTerry Hamada
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A chef with a career in luxury hotels in 12 cities in 7 countries.
Mr. Hamada was born in Tokyo. At 19, he moved to Canada to become a chef and gained citizenship. After that, he worked as a luxury hotel chef in 12 cities in 7 countries. Currently, he shows his skills as a general manager and chef at GRILL & WINE T's which opened in June 2022.
テリー ハマダTerry Hamada
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L'ECAILLER OYSTER BAR
レカイエ オイスターバー
- Hakata Station, Fukuoka
- Oyster Bar,Dining bar / General / Steak / Western Sosaku (creative cuisine)
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長尾 聖Takashi Nagao
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This rich-experienced chef prepares oysters into exquisite dishes
He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.
長尾 聖Takashi Nagao
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Yakiniku Senzankaku
焼肉 千山閣
- Himeji, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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金豊 英学Eigaku Kanetoyo
The Chef's Recommendations -
His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers
Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.
金豊 英学Eigaku Kanetoyo
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Steak House Kitchen Hida
ステーキハウス キッチン飛騨
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak
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河本 敏久Toshihisa Kawamoto
The Chef's Recommendations -
The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.
Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.
河本 敏久Toshihisa Kawamoto
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Sakana Ryouri Senmonten Totoichi
魚料理専門店 魚魚一
- Hamamatsu Station, Shizuoka
- Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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仲村 健太郎Kentaro Nakamura
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Once in a lifetime-the interesting things he learnt through meeting his customers!!
The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.
仲村 健太郎Kentaro Nakamura
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Sushi Yoshi
すし よし
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood
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西森 義幸NISHIMORI YOSHIYUKI
The Chef's Recommendations -
The part-time job he had during high school led him to become a sushi chef, constantly striving to perfect the art of sushi making
He was born on October 6th, 1965, in Otaru City. Working part time during high school at a well-established sushi restaurant led him to pursue a career as a sushi chef. He continued to train at the same sushi restaurant after graduating from high school. After that he trained at several sushi restaurants, and also became a fisherman's apprentice in order to acquire skill in judging fish. He opened "Sushi Dokoro Yoshi" in 2005 near Sushiya Street in Otaru, where numerous sushi restaurants compete for customers. The sumptuous seafood dishes created by the owner, who has an exhaustive knowledge of seafood, bring in many people from great distances.
西森 義幸NISHIMORI YOSHIYUKI
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Hidagyu Ittoya Bakuro Ichidai Nagoya
飛騨牛一頭家 馬喰一代 名古屋
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)
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平手 徳積Tokutsumi Hirate
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Impressed with his boss's passion, he changed his specialty to Japanese BBQ.
He was born on September 26, 1973 in Aichi prefecture. Though he was an Italian chef, he decided to change his field into Japanese BBQ after being fascinated with the charms of Hida Beef and its producers, and the passion of Mr. Fukao, the president of the restaurant. His new goal is to be like Mr. Hirao who keeps studying with a sincere attitude for further improvement. In 2008, he started working at [Hidagyu Ittoya Bakuro Ichidai Nagoya], and is currently working as the master chef there while working actively to create new menus to innovate the restaurant.
平手 徳積Tokutsumi Hirate
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Teshigoto Zefu
てしごと是歩
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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菊田 正見Masami Kikuta
The Chef's Recommendations -
A genuine cook who prepares each ingredient in a way that brings out its best qualities
Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].
菊田 正見Masami Kikuta
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Torikadoya
鳥かど家
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake
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鈴木 徹雄SUZUKI TETSUO
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I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.
Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.
鈴木 徹雄SUZUKI TETSUO
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Kaisen Teppan Izakaya Aichi
海鮮鉄板居酒屋 あいち
- Higashi-Dori/Doyama, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
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門田 隆行Takayuki Kadota
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Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.
He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.
門田 隆行Takayuki Kadota
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Very Very Strawberry
ベリーベリーストロベリー
- Otaru/Yoichi/Shakotan, Hokkaido
- Italian,Italian/French / Neapolitan Pizza / Seafood / Cake
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伊藤 孝Takashi Ito
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Mr. Ito felt the limitless charm of authentic and delicious cuisine.
Mr. Ito is a native of Otaru. After graduating high school, he came to Tokyo with the aim of becoming an actor. However, he was deeply moved by experiencing authentic deliciousness at a French restaurant he worked part-time. Later, he has moved again by experiencing even more delicious authentic Italian cuisine, and he resolved to live his life walking the path of cuisine. He founded an Italian restaurant in Tokyo with a friend and built up his track record and experience, including making that restaurant prosperous. When he returned to visit Otaru, he fell in love with the buildings there and resolved to open his own restaurant in the city. He continues to provide authentic Italian cuisine to customers to this very day.
伊藤 孝Takashi Ito
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Matsuo Jingisukan Asahikawa Branch
松尾ジンギスカン 旭川支店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Yakiniku (grilled meat)
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松本 寿子Hisako Matsumoto
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An absolute cooking enthusiast! Her endless interest in cooking led her to became a chef.
Chef Matsumoto was born in Hokkaido Prefecture. In the leading Hokkaido spa town Sounkyo, she was involved in the restaurant business as a waitress. She developed a passion for her job of serving food, as well as for the color and arrangement of the food on the four-legged trays the food was served on, which naturally led her to becoming a chef and obtaining her cooking license. In 2006, she joined Matsuo Jingisukan Asahikawa brunch, Gaining the deep trust of the owner, Matsumoto became like a right-hand assistant, and with her bright smile and kind consideration, she manages the restaurant with her certain cooking skills.
松本 寿子Hisako Matsumoto
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Saitobi Hireya Bakuro Ichidai Nagoya EAST
最飛びヒレ家 馬喰一代 名古屋EAST
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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深尾 将大Masahiro Fukao
The Chef's Recommendations -
He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.
He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France.
深尾 将大Masahiro Fukao
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Umaya JR Hakata City Branch
うまやJR博多シティ店
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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?田 真太Shinta Takata
The Chef's Recommendations -
He entered the restaurant field with no knowledge, but it has become his true vocation without knowing.
He was born in 1975 in Nagasaki prefecture. After working at [Teraoka] which is an old-established traditional Japanese restaurant, and [Choei Sushi] in Hakata, he became the master chef at [Umaya JR HAKATA CITY branch] in 2011. When he graduated from school, he did not know what he wanted to do and entered the restaurant field through the introduction of his acquaintance. He improved his original good cooking sense in the fields of Japanese cuisine and sushi and has actively worked for many years. Now he enjoy his life as a chef and this restaurant job along with his interest for enjoying sake.
?田 真太Shinta Takata
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Sushi Takae
鮨 たかえ
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi
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高江 弘幸Hiroyuki Takae
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Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.
He was born in 1973 in Tochigi. Started his culinary career at the age of 25. After working as a Japanese food chef, he entered the world of Sushi chefs. Spent his training days at the famous Sushi restaurant "Sushizen" in Hokkaido. Then, he worked as a chef at the Royal Park Hotel for 13 years, entertaining many people over the counter. After that, he opened Sushi Takae. He provides guests with courses that reflect the various techniques he has cultivated in the world of sushi and Japanese cuisine.
高江 弘幸Hiroyuki Takae
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CUCINA HIRATA
クチーナ ヒラタ
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian
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町田 武十MACHIDA TAKEJU
The Chef's Recommendations -
Offering a comfortable space where you can delicious Italian
He was born in Nagano in 1977. He grew up standing behind his mother engaged in a cooking job and aimed to be a chef. He learned Italian cuisine at Osaka Abenotsuji Vocational School for becoming a licensed cook. After graduating, he joined Cucina Hirata. He trained then under the supervision of his predecessor, Mr. Masaru Hirata, for 13 years. He assumed the owner-cum-chef 5 years ago.
町田 武十MACHIDA TAKEJU
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Fuji
ふぢ井
- Kurume, Fukuoka
- Japanese,Japanese / General / Unagi (eel)
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筬島 浩之Hiroyuki Osajima
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He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant
Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.
筬島 浩之Hiroyuki Osajima
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restaurant Artisan
restaurant Artisan（レストラン アルティザン）
- Kannai/Bashamichi, Kanagawa
- French,Italian/French / French / Wine / Cocktail
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佐藤 剛Tsuyoshi Sato
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Mr. Tsuyoshi Sato offers addictive savory dishes with a strong impact.
He was born in 1972 in Niigata prefecture. After working part time at a steak house, he entered [Atsugi Royal Park Hotel]. In his 4th winter there, he was fascinated with the high-quality cuisine and speediness of Phillipe Batton who was visiting Japan for a hotel fair. Then he trained at a renowned French restaurant in Japan, and went to France. After returning to Japan, he opened [restaurant Artisan] in 2000 in Naha city. In 2007, he closed the restaurant to go to Tokyo. In 2018, he reopened the restaurant in Nihon-odori, Yokohama.
佐藤 剛Tsuyoshi Sato
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Hamakko Yokomachi
浜っ子よこまち
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Steak,Yakiniku/Steak / Steak / Tonkatsu (fried pork cutlet) / Seafood
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桑原 秀浩Hidehiro Kuwabara
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Mr. Kuwabara is a Japanese cuisine chef who pays strict attention to ingredient selection.
He was born in 1980 in Yamanashi. Grew up watching the back of his father, a chef. After training at a Japanese restaurant and a fugu restaurant, hoping to share the Japanese culture and the taste of Japanese ingredients, he joined his father's restaurant, Hamakko Yokomachi. As the second generation, he has renovated and developed the restaurant into a place where people can enjoy both Japanese and Western food. Every day, he continues his efforts to provide the best dishes to his guests by sourcing only the finest ingredients and preparing them with care. "Service, space, and utensils are all a part of the cuisine," he says.
桑原 秀浩Hidehiro Kuwabara
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Yakiniku MOMOTARO
焼肉 もも太郎
- Asahikawa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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大井 宏之Hiroyuki Oi
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Mr. Oi is a cook with integrity who always works carefully as well as speedy service.
He was born in 1969 in Hokkaido. After graduating from junior high school, he trained for five years at a long-established sushi restaurant and two years at a local restaurant before helping his father open a yakiniku restaurant. In 2002, he opened Yakiniku MOMOTARO at the current location. While striving for speedy service, he spares no effort in preparing the meat properly for serving. He is always eager to ensure customers leave the restaurant satisfied with their visit.
大井 宏之Hiroyuki Oi
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