1561 - 1580 of 1837 chefs
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VIN
VIN
- Akasaka, Fukuoka
- General,Western / French / Italian / Wine
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伴 隼人BAN HAYATO
The Chef's Recommendations -
I want to be able to provide highquality food at reasonable prices.
Born in 1982 in Fukuoka. The part time job he had as a student was in a restaurant and from there he grew to love cooking. He trained for many years at the renowned French restaurants Restaurant Hiramatsu and La Rochelle Fukuoka. In 2012, he opened VIN. Using the skills he cultivated at famous restaurants, he is able to offer authentic dishes at reasonable prices.
伴 隼人BAN HAYATO
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Fujimura
藤むら
- Fukushima Station, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake
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矢吹 光央YABUKI MITSUO
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Our chef wanted to understand the complex flavors of sake
Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.
矢吹 光央YABUKI MITSUO
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Pub Karaoke Studio Himawari
パブ-カラ スタジオ向日葵
- Shinjuku East Exit/Kabukicho, Tokyo
- Dining Bar,Dining bar / Cocktail / Whisky / Shochu
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美実MIMI
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Live performance karaoke! Accompanied by exciting saxophone playing!
Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.
美実MIMI
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Okinose
沖の瀬
- Sannomiya, Hyogo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / General
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義村 秀也YOSHIMURA HIDEYA
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Having grown up in a fisherman's household, he grew up seeing what truly fresh seafood ingredients were.
Born 1966 in Kagawa Prefecture, Mr. Yoshimura grew up in a fisherman's household regularly lending a helping hand. Soon after graduating high school, he began work at a restaurant owned by a relative. After which, he moved to Kobe where he began work and training at Shusenzanmai Kamone, which specialized in seafood, where he honed his skills. In December of 2009, he opened his own restaurant Okinose.
義村 秀也YOSHIMURA HIDEYA
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Ajisho
味将
- Shikoku-Chuo, Ehime
- Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)
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石川 将太郎ISHIKAWA SHOTARO
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Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef
Born in Ehime prefecture on August 20, 1975, he grew up in a family who were running Ajisho. So, from a young age, he understood from experience both the severity and joy felt as a chef. Although he had his heart set on becoming a stockbroker while studying at college, he began his career as a chef in order to succeed his father. After graduating from college, he trained in Japanese cuisine and sushi and headed to Ajisho 12 years ago. He continues with devotion every day to being the chef he visualized himself as at a young age, while valuing the traditions and the words "learn from the past" close to his heart.
石川 将太郎ISHIKAWA SHOTARO
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Cafe Tosca
カフェトスカ
- Minatomirai, Kanagawa
- General,Western / General / Pasta / Pizza
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小川 勝哉OGAWA KATSUYA
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A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"
After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.
小川 勝哉OGAWA KATSUYA
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Yakitori Fukusumi Fukuan
やきとり福住 福庵
- Iwaki, Fukushima
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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橋本 隼HASHIMOTO JUN
The Chef's Recommendations -
Passionately dedicated to the art of the grill
When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.
橋本 隼HASHIMOTO JUN
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Restaurant Le japon
レストラン ル・ジャポン
- Nakameguro, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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中田 耕一郎NAKADA KOICHIRO
The Chef's Recommendations -
French fusion cuisine with an added Japanese undertone
Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.
中田 耕一郎NAKADA KOICHIRO
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Daichinro New Store
大珍樓新館
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum
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鄭 金華TEI KINKA
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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
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Queen Alice
クイーン・アリス
- Minatomirai, Kanagawa
- French,Italian/French / French / General
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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
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Oyster & Spanish Italian Bar Spiral
オイスター＆スパニッシュイタリアンバル スパイラル
- Dogenzaka/Shinsen, Tokyo
- Oyster Bar,Dining bar / Italian / General / Seafood
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池上 忠明IKEGAMI TADAAKI
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Spanish Italian Fusion Cuisine
I thought it was important to learn a trade, so I decided to pursue cooking. As the chef at Spiral, I create Spanish Italian fusion cuisine, and cook dishes using oysters.
池上 忠明IKEGAMI TADAAKI
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Gyutan Sumiyaki Rikyu Chuodori
牛たん炭焼利久 中央通店
- Sendai Station West Exit, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / Local Japanese Cuisine / General
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新保宏介SHIMBOKOSUKE
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I want to cook delicious food for others to enjoy.
Having a great love for cooking since childhood, he entered the world of cuisine, and after twelve years of experience at a soba restaurant, came to Rikyu. The grilling of beef tongue may be simple but it also has depth. To serve it in its finest form, everyday he centers himself and grills for a delicate perfection.
新保宏介SHIMBOKOSUKE
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Shitamachi Shokusai Daidokoro
下町食菜だいどころ
- Ryogoku/Kikugawa, Tokyo
- Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake
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尾崎 行治OZAKI YUKIHARU
The Chef's Recommendations -
He had a mind to open his own, cozy place.
He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.
尾崎 行治OZAKI YUKIHARU
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Yakiniku Bunka
焼肉ぶんか
- Kakogawa, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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山本YAMAMOTO
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Protecting traditions by utilizing skills learned from previous generations and polishing them further.
Yamamoto is a chef from Hyogo Prefecture. His parents ran this restaurant before him, so he was familiar with this cuisine from a young age and naturally wanted to impart its sense and taste with customers and everyone he came in contact with. As he grew up he came to inherit this restaurant that his parents poured so much love into, and wanted to make even more of it. When he graduated from school he entered the culinary world without hesitation. He has come to be where he is now as the result of the guidance and support of his parents and the training he undertook at this restaurant.
山本YAMAMOTO
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Gyutan Sumiyaki Rikyu West Exit Main Branch
牛たん炭焼利久 西口本店
- Sendai Station West Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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渡邉毅WATANABETAKESHI
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Ceaselessly refining his skills in Japanese cuisine
After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".
渡邉毅WATANABETAKESHI
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Sumiyaki Koya
炭焼小屋
- Fushimi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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山本 香代子YAMAMOTO KAYOKO
The Chef's Recommendations -
Made to be a meal to remember
My parents ran a teppanyaki and okonomiyaki store from their home, so it was there I learned how to think about the food and beverage industry and how to run a business. This is a favorite place for lovers of internal organ meats. The chef prepares everything in advance, so by learning through imitation, in my own way through self-study and through trial and error, I became a master at making delicious food. With my pet name of Okaasan (mother) and good manners, there are many fans of my character which is overflowing with kindness.
山本 香代子YAMAMOTO KAYOKO
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Sardegna Kateiryori Tharros
サルデーニャ家庭料理 タロス（Tharros）
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / Italian / Wine / Others
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伊藤 孝司ITO KOJI
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A chef with a wealth of experience whose genius was recognised by Chef Baba
Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.
伊藤 孝司ITO KOJI
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Gyutan Sumiyaki Rikyu Natori
牛たん炭焼利久 名取店
- Natori/Zao/Shiroishi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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布田昇丈FUDANORIHIRO
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Creating Smiles with Tasty Food!
Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.
布田昇丈FUDANORIHIRO
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Gyutan Sumiyaki Rikyu Izumi Main Store
牛たん炭焼利久 泉本店
- Izumi-Chuo, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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川村武宏KAWAMURATAKEHIRO
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I want to make lots of people happy with my food
From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.
川村武宏KAWAMURATAKEHIRO
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Chef's
シェフス（CHEF'S）
- Shinjuku-Gyoen, Tokyo
- Shanghai,Chinese / General / Shanghai / Wine
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南 俊郎MINAMI TOSHIRO
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Inspired by the flavor of "Chef's", a young talent asked to be taught
Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.
南 俊郎MINAMI TOSHIRO
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