21 - 40 of 1843 chefs
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Teppanyaki Fujita
鉄板焼 ふじた
- Nishi-Shinjuku, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Kaiseki (traditional multi-course meal)
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山田 光孝Mitsutaka Yamada
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Mr. Yamada hopes guests enjoy the seasonally changing cuisine and scenery.
He joined Shinjuku Washington Hotel in 2005 and worked at the main building. After gaining experience at Manhattan Table- Grill & Dining, he started learning teppanyaki techniques and customer service at Teppanyaki Fujita in 2019. He has been the chef since 2021. With the illuminated courtyard in the background, he grills seasonal ingredients and carefully selected meats.
山田 光孝Mitsutaka Yamada
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Akasaka Sumibi Shabu-shabu Takane No Buta
赤坂 炭火しゃぶしゃぶ 高嶺の豚
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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伊藤 大貴 Hiroki Ito
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Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.
He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.
伊藤 大貴 Hiroki Ito
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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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HILLS CLUB
HILLS CLUB
- Marunouchi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Japanese Sosaku (creative cuisine) / Yakiniku (Japanese BBQ)
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武田 茂雄Shigeo Takeda
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Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."
Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.
武田 茂雄Shigeo Takeda
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Takuan Botantei
たくあん・牡丹亭
- Nishi-Shinjuku, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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贄田 道浩Michihiro Nieda
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Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.
He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.
贄田 道浩Michihiro Nieda
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Hokkaido Jingisukan Lemon
北海道ジンギスカン 檸檬
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Whisky
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宮越 瑠花Ruka Miyakoshi
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Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.
She was born in 1998 and has been the manager of Hokkaido Jingisukan Lemon since its opening in 2024. It is her second store, having previously also served as the manager of an affiliate branch. She has extensive knowledge of ingredients and drinks and makes every effort to share this knowledge with her staff. Through her daily study and information gathering, she deepens her passion for the restaurant's service and hospitality, and her motto is to make it an attractive place for guests. With her cheerful and responsible personality, she works with younger staff members to develop the restaurant.
宮越 瑠花Ruka Miyakoshi
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Unagi Ryouri Unawa Izumi
うなぎ料理うな和泉
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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加藤 晴久Haruhisa Kato
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Challenging the world of eel cuisine with a new heart as a chef.
Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.
加藤 晴久Haruhisa Kato
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Nihonshu to Obanzai no Kyosakaba Kensui Nishiki
日本酒とおばんざいの京酒場 けんすい錦
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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浅野 祐介Yusuke Asano
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Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.
He was born in Kyoto. He has been familiar with Japanese food since childhood and loves to cook. Wanting to make people happy by making delicious food, he accumulated much experience and honed his skills at various restaurants. As a result, he was involved in Kensui Nishiki from the start-up and became its chef.
浅野 祐介Yusuke Asano
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Sushi Restaurant SAIKA
寿し処 彩華
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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永山 亮Ryo Nagayama
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Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.
Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.
永山 亮Ryo Nagayama
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Irifune Ito-ekimae Branch
入船伊東駅前店
- Ito/Shimoda, Shizuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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金井 克彦Katsuhiko Kanai
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Pursuing sushi for 30 years.
Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.
金井 克彦Katsuhiko Kanai
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Sumiyaki Jidori SANZO
炭焼地鶏 山蔵（SANZO）
- Dazaifu/Chikushino, Fukuoka
- Yakitori/Kushiyaki (grilled skewers),Japanese / General / Kushiyaki (grilled skewers) / Chicken
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熊本 義宗Yoshimune Kumamoto
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Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.
He was born in Fukuoka. He has experience in cooking in 10 countries around the world. After returning to Japan, he further studied as a chef at luxury hotels such as the Hyatt Regency Fukuoka. While incorporating new ideas gained from diverse perspectives, he also has an excellent ability to present Japanese cuisine.
熊本 義宗Yoshimune Kumamoto
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Yakiniku Meat Ushio
焼肉ミート牛男
- Sannomiya, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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北本 竜平Ryuhei Kitamoto
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Mr. Kitamoto is a chef with a passion for meat, pursuing new flavors to bring smiles to his guests' faces.
He was born in 1992 in Osaka. Growing up watching his grandfather run a Robata-yaki restaurant, he naturally loved cooking. After building up experience at a Yakitori restaurant and a Japanese restaurant, he realized the charm of meat while working at Yakiniku restaurant in Umeda, Osaka. Since March 2024, he has shown his skills as a chef at Yakiniku Meat Ushio. His driving force is the words "Thank you" and smiles from the guests. He is working hard and enthusiastically at his job, pursuing new tastes daily to provide his guests with a wonderful experience.
北本 竜平Ryuhei Kitamoto
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Teuchi Soba to Kamo Ryouri Jigen
手打ち蕎麦と鴨料理 慈玄
- Ebisu, Tokyo
- Soba (noodles),Japanese / Duck / Soba (noodles) / Sake
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浅見 昌治Masaharu Asami
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In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.
He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.
浅見 昌治Masaharu Asami
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Hareya Bettei
はれや 別邸
- Kita-Shinchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake
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寺田 竜之進Ryunoshin Terada
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Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.
Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.
寺田 竜之進Ryunoshin Terada
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SUSHI-FUMI
鮨 ふみ
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood
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平谷 史郎Fumio Hiraya
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Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.
He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.
平谷 史郎Fumio Hiraya
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Jyanome Sushi
蛇の目寿司
- Rumoi, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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牧戸 裕太Yuta Makito
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Mr. Makito offers seasonal ingredients selected with keen eyes and the best cooking methods.
He is currently working as a chef at Jyanome Sushi. With its roots in a fresh fish restaurant, Jyanome Sushi is proud of its seasonal ingredients, which are selected with keen eyes for quality. For guests who visit the restaurant for various purposes, Mr. Makito offers excellent dishes that satisfy the five senses, valuing the individuality of the high-quality ingredients.
牧戸 裕太Yuta Makito
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Ristorante Tsurunosou
リストランテ 鶴ノ荘
- Nishinakasu/Haruyoshi, Fukuoka
- Italian,Italian/French / Italian / Wine / Sake
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田原 聖凡Kiyochika Tahara
The Chef's Recommendations -
Mr. Tahara creates innovative dishes that shine with his individuality while applying French and Japanese techniques.
He was born in 1968 in Fukuoka. After graduating from Tsuji Culinary Institute, he started his career at a French restaurant in a hotel. Then, he honed his Italian and French skills by working in Tokyo, Osaka, Kobe, and Fukuoka. In his early 30s, he became independent and worked as an owner-chef for over 20 years at IL PAPPATORE in Hirao and GRAZIA in Nishi-Nakasu. In 2018, he became the chef of Ristorante Tsurunosou. His creative Italian cuisine mixed with Japanese elements has been highly evaluated.
田原 聖凡Kiyochika Tahara
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Hikizan
引算
- Nagarekawa/Yagembori, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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青木 伸一Shinichi Aoki
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Mr. Aoki delivers the best Japanese cuisine with his "Hikizan (subtraction)" cooking style, in which the deliciousness of seasonal ingredients shines through.
He was born in 1975 in Hiroshima. The owner of Hikizan. After training at a major restaurant in Hiroshima-shi, he produced a sake izakaya, Kokoroya, in Otemachi, the same city, and developed it into a popular restaurant. While cooking dishes that go well with alcohol, he realized the depth of Japanese cuisine again, so he honed his skills in authentic Japanese cuisine. In 2014, he gained the management rights of Kokoroya and became independent. As he operated the restaurant, he prepared to open a Japanese restaurant, and in April 2020, he opened his current restaurant. He entertains guests from Japan and abroad with seasonal Japanese cuisine that is skillfully prepared with the best of ingredients.
青木 伸一Shinichi Aoki
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Nepali & Indian Restaurant BASURI Teradacho
ネパール＆インド レストラン BASURI 寺田町
- Tennoji/Abenobashi, Osaka
- Indian Curry,Curry / Indian / Nepalese / Indian Curry
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サプコタ アジャヤAjaya Sapkota
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Mr. Sapkota provides heartwarming hospitality with Nepalese food.
He was born in Nepal. With a dream of opening a restaurant in Japan, he came to Japan. He has been researching the authentic Indian and Nepalese cuisine he learned in his home country to match the Japanese palate. On November 20, 2023, he opened Nepali & Indian Restaurant BASURI with his family. He tries to maintain a restaurant with warm hospitality, the aroma of spices, and a smile on the faces of his guests.
サプコタ アジャヤAjaya Sapkota
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ZEN
ZEN 繕
- Kusatsu, Gunma
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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小田 和広Kazuhiro Oda
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Mr. Oda started as a hotel chef and became a meat specialist.
He was born in 1993 in Ibaraki. He started his career as a chef in his early 20s. Initially working as a Chinese chef in a major hotel, he spent his early years in training until his mid-twenties. After that, he turned to specializing in meat and has served many quality meats to his guests. He is currently the head chef at ZEN.
小田 和広Kazuhiro Oda
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