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421 - 440 of 1843 chefs

Shabu-shabu Temujin

しゃぶしゃぶテムジン

  • Hakodate, Hokkaido
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

村岡 孝彦Takahiko Muraoka

Utilizing the experience and knowledge he has cultivated, Mr. Muraoka proposes a new way to enjoy meat.

He was born on January 29, 1989 in Hokkaido. To follow in his father's footsteps, who took charge at Jingisukan Temujin, he decided to take on the challenge of managing a restaurant. He moved to Tokyo in his early 20s and gained experience in a variety of restaurants, including izakaya (Japanese-style pub), ramen, and yakiniku restaurant, and acquired management know-how. While respecting the flavors and traditions established by his father, he has forged his own path, opened Shabu-shabu Temujin in Hakodate on April 25, 2024, at Hakobiva in front of Hakodate Station, in addition to the Jingisukan restaurant.

村岡 孝彦Takahiko Muraoka

Zuientei

隨縁亭

  • Namba, Osaka
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General

田畑 伸吾Shingo Tabata

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.

田畑 伸吾Shingo Tabata

Teppan Matsuzakaya

鉄板 松阪屋

  • Kokubuncho/Ichibancho, Miyagi
  • Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

國井 大輔Daisuke Kunii

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.

國井 大輔Daisuke Kunii

Yakiniku Wajima

焼肉わじま

  • Asahikawa, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky

久保 由規Yuuki Kubo

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.

久保 由規Yuuki Kubo

Unagi no Naruse Kawagoe Branch

鰻の成瀬 川越店

  • Kawagoe, Saitama
  • Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Kaiseki (tea-ceremony dishes)

福岡 穂香Honoka Fukuoka

With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.

She was born in Saitama and has loved to eat since she was a child. She also had a deep interest in cooking, so she learned to cook while working at the izakaya, where she trained for about two years. Currently, she is working at Unagi no Naruse Kawagoe Branch. Because she has confidence in the eel she serves and wants diners to enjoy its deliciousness to their heart's content, she makes no compromises, from cooking to service. She pays attention to every detail to make the guests feel at home.

福岡 穂香Honoka Fukuoka

Kuromon Torepichi-Ichiba Minami kuromon Branch

黒門とれぴち市場 南黒門店

  • Nipponbashi, Osaka
  • Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

河野 嶺Rei Kawano

Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.

He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.

河野 嶺Rei Kawano

Sushi Akazu Kanayama

鮨 赤酢 かなやま

  • Shinjuku West Exit/Tochomae, Tokyo
  • Sushi,Japanese

久保田 信也Shinya Kubota

A sushi restaurant pursuing authentic Edo-style sushi.

Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.

久保田 信也Shinya Kubota

FIFTY-FIVE TOKYO Ebisu Branch 

FIFTY-FIVE TOKYO 恵比寿店

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

川島 貴彦Takahiko Kawashima

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.

川島 貴彦Takahiko Kawashima

THE PARTY

THE PARTY

  • Kita-Shinchi, Osaka
  • Oyster Bar,Dining bar / Oyster / General / Seafood

岸本 清吾Seigo Kishimoto

The Chef's Recommendations

Mr. Kishimoto experienced the joy and pleasure of making people smile with his own cooking.

He was born in 1957 in Hyogo. His love of meat since childhood led him to develop an interest in the culinary world. After graduating from university, he ran a cattle ranch in Hokkaido and learned the basics.  After that, he went to the United States for two years and further expanded his knowledge of meat. Experienced in a variety of culinary genres, mainly Western cuisine, he can cover a wide range of genres.

岸本 清吾Seigo Kishimoto

USHIHACHI Akihabara Branch

USHIHACHI 秋葉原店

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

Miracle Yukiya

味楽屡 ゆきや

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry

齋藤 行哉Yukiya Saito

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."

齋藤 行哉Yukiya Saito

Shokudoen Kita Shinchi Branch

食道園 北新地店

  • Kita-Shinchi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木 幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木 幸喜Kouki Kuroki

Amiyakitei Meieki Nishi Branch

あみやき亭 名駅西店

  • Nagoya Station, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中納 和哉Kazuya Nakano

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.

中納 和哉Kazuya Nakano

Shunsai to Osake Anbai

旬菜とお酒 あんばい

  • Chayamachi/Nakazakicho, Osaka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

池田 雅之Masayuki Ikeda

Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.

He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.

池田 雅之Masayuki Ikeda

Kaisen Dokoro Fuji

海鮮処 ふじ

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

山田 楓Kaede Yamada

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

He was born in 2003 in Yamanashi. Born and raised in Yamanakako Village at the foot of Mt. Fuji, he worked in a French restaurant in a three-star hotel for three years after graduating from high school. Since then, he has experienced not only high-end restaurants but also casual izakaya and has tried various genres of cuisine. Currently, he is a chef at Kaisen Dokoro Fuji.

山田 楓Kaede Yamada

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch

一品 焼鳥 串カツ おでん 大衆居酒屋 ひろかつ 渋谷道玄坂店

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣 卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣 卓也Takuya Omata

EL TORITO Nishikasai Branch

エルトリート 西葛西店

  • Nishi-Kasai/Kasai, Tokyo
  • Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / International/Fusion

ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez

The chef received training at restaurants in Mexico and has come to Japan.

Mr. Villalobos Rodriguez was born in Mexico and started his career at the restaurant his family ran in Mexico. He gained cooking experience in Mexico and came to EL TORITO to "introduce the taste of his home country to Japan."

ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez

Shabutei Maru Shimotai Branch

しゃぶ亭まる 下田井店

  • Takamatsu City, Kagawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)

山地  真人 Masato Yamachi

Providing joy to many people through food with rich experience and reliable skills.

Mr. Yamachi was born in 1979 in Kagawa. His love of eating and a strong desire to share the excitement he feels when he tastes something delicious with many people led him to pursue a career in cooking. At the age of 26, he became manager of Shabutei Maru Main Branch, and later he became manager of Shabutei Maru Shimotai Branch at age 38. With a deep love for cooking, he is passionate about bringing happiness to people through food.

山地  真人 Masato Yamachi

Beef Sushi Kintan

牛肉寿司 きんたん

  • Shimbashi/Shiodome, Tokyo
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水 修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水 修Osamu Shimizu

Mahoroba Teppan Shinsaibashi

mahoroba 鉄板 心斎橋

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French

和田 征二 Seiji Wada

Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.

He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.

和田 征二 Seiji Wada

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