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101 - 120 of 643 chefs

Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch

鰻 炭焼 ひつまぶし 美濃金 神田本店

  • Akihabara, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

清水　仁詞Hitoshi Shimizu

Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.

Mr. Shimizu was born in 1981 in Aichi. He aimed to become a chef because he was moved by the joy of cooking, the smiles on people's faces, and the voices of people saying, "Delicious!". Starting with an innovative cuisine restaurant, he also studied hard at French and Japanese restaurants. After that, he joined his current company. After working at the Charcoal grilled Unagi Minokin Kakamigahara branch, he became the restaurant head at Unagi Charcoal-grilled Hitsumabushi Minokin.

清水　仁詞Hitoshi Shimizu

Sotoroku

十十六 (そとろく)

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)

荒川　正敏Masatoshi Arakawa

Grown up with appreciating the fact his service and dishes please his guests

Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded  at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].

荒川　正敏Masatoshi Arakawa

Unagi no Naruse Toyocho

鰻の成瀬　東陽町

  • Toyocho/Minami-Sunamachi, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Beer / Sake

S.TS.T

Turning Unagi into an accessible luxury. The potential realized in the eel was the reason for the restaurant's opening.

Since the opening of Unagi no Naruse Toyocho in 2023, Mr. S has been both the manager and chef. Although Unagi is often seen as a luxury and special-occasion dish, it remains a beloved food across generations. Based on his own experiences, he saw promising potential in the genre and decided to take on the challenge of running a Unagi restaurant. Drawn by the concept of offering high-quality Unagi at a reasonable price, he joined Unagi no Naruse. To make Unagi an everyday and accessible indulgence, he continues to run the restaurant today.

S.TS.T

KOBE BEEF STEAK PANDORA TAKUMI

神戸牛ステーキ　パンドラ匠

  • Shinjuku West Exit/Tochomae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

境　勇真Hidekazu Minami

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.

境　勇真Hidekazu Minami

Monzen-nakacho Koshitsu Yakiniku ROYAL

門前仲町　個室焼肉　ロイヤル

  • Monzen-Nakacho, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

横田　工Takumi Yokota

Offering people a "special experience" through a dedication to food and ambiance.

Mr. Yokota has a career as a restaurant chef in Tokyo, bringing pleasant times to many guests through his culinary skills. He is currently working as a chef at Koshitsu Yakiniku Royal. It's a restaurant that pays attention to details, from ingredient selection to the ambiance, to deliver a "special experience." Located in front of Monzen-nakacho Station, it provides moments that satisfy the heart.

横田　工Takumi Yokota

J.S. BURGERS CAFE Shinjuku Branch

J.S. BURGERS CAFE 新宿店

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Hamburger,Western / American / Pasta / Pizza

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Shabu Shabu Kyu Nishiazabu Main Branch

完全個室 しゃぶしゃぶ九 西麻布本店

  • Nishi-Azabu, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster

富樫陸也Rikuya Togashi

Creating dishes inspired by the ingredients to be enjoyed by all five senses.

Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.

富樫陸也Rikuya Togashi

REST3art

REST3art

  • Sugamo, Tokyo
  • Italian,Italian/French / General / Italian / Others

米島　正治Shoji Yonejima

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

He was born in 1973 in Fukagawa and grew up in Nihonbashi. As a genuine Tokyo native from three generations, he is very friendly. A part-time job as a student led him to the world of food and beverage at the age of 16. After studying cooking and service at various restaurants in Tokyo, including ZEST and KIHACHI Italian, he became independent at 30. In 2003, he opened Rest Rest Rest in Sugamo, his mother's hometown. In 2023, it was relocated to Sugamo Jizou-dori Shopping Street and reopened as REST3art (Restart). He offers creative cuisine that is not bound by the framework of Italian cuisine.

米島　正治Shoji Yonejima

RUSTEAKS

RUSTEAKS

  • Hiroo, Tokyo
  • Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine

加藤　良介Ryosuke Kato

Maximizing the potential of meat and pursuing the ideal meat dish.

Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.

加藤　良介Ryosuke Kato

Osaka Teppanyaki Tetsuju

大坂鉄板焼　鉄十

  • Ginza, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

水野　大志Taishi Mizuno

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.

水野　大志Taishi Mizuno

Ushiyoshibiyori

牛吉日和

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)

飯塚　啓Satoshi Iizuka

Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.

He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.

飯塚　啓Satoshi Iizuka

Yakiniku Kanda Seinikuten

焼肉　神田精肉店

  • Kanda, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

大澤　一也Kazuya Ozawa

Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku." 

He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.

大澤　一也Kazuya Ozawa

Kyushu Meat Club

Kyushu Meat Club

  • Shinjuku-Sanchome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

寺山　耕平Kohei Terayama

Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.

He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.

寺山　耕平Kohei Terayama

Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch

焼肉ホルモン上田屋　両国清澄通り店

  • Ryogoku/Kikugawa, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Restaurant Re:

Restaurant Re:

  • Nakameguro, Tokyo
  • French,Italian/French / French / Italian / Western Sosaku (creative cuisine)

能島舞Mai Noujima

The Chef's Recommendations

Delicate Japanese cuisine meets French cuisine.

Ms. Mai Noujima was born in 1989 in Hiroshima. As a child, she ran around in the mountains and fields in an area rich in nature. Her grandmother, who loved to cook, inspired her to pursue a career in the culinary field. After graduating from the Hiroshima Suishin Culinary College, she showed her technical skills by participating in the World Skills Competition in London. Having that as a strength, she gained experience at various French and other restaurants in her hometown of Hiroshima and Tokyo while at the same time loving whisky so much that she worked part-time at a whisky specialty store. In 2024, she was appointed as a chef at Restaurant Re:. She is highly anticipated for her future career.

能島舞Mai Noujima

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

番場Banba

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

Yakiniku Yamato Coredo Nihonbashi Branch

焼肉やまと　コレド日本橋店

  • Nihonbashi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

マウ　ゾウモオZoumoo Mau

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.

He was born in Myanmar. After coming to Japan in 1995, he worked in a Japanese restaurant and learned about Japanese life and culture. In 2005, he worked as a head chef at a Japanese restaurant near Yoyogi Station. In 2011, he worked at a restaurant in Akasaka for about three years to study Italian cuisine. In 2018, he moved to a high-end Yakiniku restaurant in Ginza. Then, he also worked as head chef at a restaurant specializing in Kobe Beef. In 2022, he joined the Yakiniku Yamato Coredo Nihonbashi Branch, where he currently works.

マウ　ゾウモオZoumoo Mau

Yakiniku Koufuen

焼肉　香楓苑

  • Ningyocho/Kodenmacho, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Yakiniku Motoyama Akihabara Branch

焼肉もとやま 秋葉原店

  • Akihabara, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部　一彦Kazuhiko Watanabe

Enjoy the carefully selected Kobe beef.

An unrivaled lover of yakiniku, Mr. Watanabe fell in love with the taste of Yakiniku Motoyama and left the company where he had worked for many years to join Yakiniku Motoyama. He started as a cooking assistant and later worked as a manager at all Yakiniku Motoyama restaurants. Currently, he is working hard as head of the food service division.

渡部　一彦Kazuhiko Watanabe

Koryouri Kayou

小料理　花陽

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

飯島　重子Shigeko Iijima

Offering the finest hospitality with homemade dishes with love and exquisite sake.

Ms. Iijima was born in 1972 in Saitama. She has loved cooking since childhood and dreamed of opening a cozy, family-style eatery. After gaining 10 years of experience in hotel service, she worked in various establishments such as clubs, small restaurants, and galleries in Ginza. In March 2024, she opened her own place, Koryouri Kayou. She offers the finest hospitality with handmade, heartfelt dishes and exquisite sake.

飯島　重子Shigeko Iijima
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