521 - 540 of 1843 chefs
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TEPPANYAKI STEAK SHU MIYAKO ISLAND
鉄板焼ステーキ集宮古島
- Miyako/Other remote islands, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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吉井 康博Yasuhiro Yoshii
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Creating a luxurious dining experience within the leisurely flow of island time.
The experience of suffering from the Great Hanshin-Awaji Earthquake when he was in elementary school and receiving food relief support encouraged Mr. Yoshii to become a chef. Appreciating the hospitality and help he received, he began to think that he wanted to cook food that could cheer people's hearts and bodies. After moving to Miyakojima, he gained experience in various fields, including Italian, French, and Japanese cuisine at hotel teppanyaki restaurants and banquet halls. He is now the head chef at Shu, which will open on March 11, 2024.
吉井 康博Yasuhiro Yoshii
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Yakitori Shouchan Ebisu
焼き鳥 ショウチャン 恵比寿
- Ebisu, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
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沼澤 貴宏Takahiro Numasawa
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Mr. Numasawa continues to hone his skills to gain solid culinary expertise.
He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.
沼澤 貴宏Takahiro Numasawa
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AVOCADO HOUSE NAMBA
AVOCADO HOUSE NAMBA
- Namba, Osaka
- Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion
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IOTO - Kyoto Vegetable and Charcoal Grill -
京野菜と炭火料理 庵都
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine
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中村 健治Kenji Nakamura
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Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.
Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.
中村 健治Kenji Nakamura
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Osteria quinto
Osteria quinto
- Ogikubo, Tokyo
- Italian,Italian/French / Italian
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福間 透Toru Fukuma
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His experience in changing French career to Italian cuisine became an advantage.
Born in 1969 in Aomori Prefecture. After graduating from a senior high school, he entered a culinary school and specialized in French cuisine. He moved to Tokyo after the graduation and started working at a French restaurant. A few years later, he changed his French career to Italian cuisine when the restaurant he was working opened a new Italian restaurant. In 1999, he went to Italy and built up his experience at various starred restaurants such as [Romano] during his stay for 4 years. After returning to Japan, he worked at a super luxury resort hotel and became independent to open [osteria quinto] in 2009.
福間 透Toru Fukuma
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Sushi Genya Miyako Rikyu
鮨 げん屋 宮古離宮
- Miyako/Other remote islands, Okinawa
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sushi / Sake
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中野 弘嗣Hiroshi Nakano
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Mr. Nakano is a sushi chef who trains the next generation to deliver excitement beyond the dining table.
He was born in 1978 in Osaka. Since his grandfather ran a sushi restaurant, he has been familiar with cooking from an early age. At 18, he entered the world of cooking in earnest. After honing his skills at Tsuji Culinary Institute, he trained at a long-established sushi restaurant in Osaka. Following further experience at a hotel, he opened his own restaurant, Sushi Genya, in Osaka. He also teaches part-time at his alma mater to help develop the next generation of chefs. Continuing his pursuit of "dishes that cannot be tasted at home," he listens to the voice of the ingredients and sublimates them into exquisite dishes.
中野 弘嗣Hiroshi Nakano
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WASHOKU Seafood Ocean
WASHOKU 海の幸 おーしゃん
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)
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坂本 康太Kota Sakamoto
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Offering a novel setting for an uplifting experience.
While working as a stage actor in Tokyo, Mr. Sakamoto got the opportunity to work in a restaurant and moved to Hokkaido. He is now the manager of "WASHOKU Seafood Ocean", which opened on October 29, 2022. With the desire to "work related to people" and "to meet and talk to various people," he aims to create a comfortable restaurant for guests and staff.
坂本 康太Kota Sakamoto
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Orankuya Main Branch
おらんく家 本店
- Kochi Station/Harimayabashi, Kochi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
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松尾 博昭Hiroaki Matsuo
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Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.
In addition to a variety of seasonal live fish served as sushi, you can enjoy Kochi's representative local cuisine such as "straw-grilled bonito tataki" grilled right in front of you and "moray eel dishes" in a relaxing atmosphere. Of course, they also offer specialty bamboo sake and local japanese sake. Feel free to drop by and enjoy.
松尾 博昭Hiroaki Matsuo
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Asuen-kataraidokoro Irori
明日への語らい処 囲炉裏
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / General / Sake
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小林 慶司Keishi Kobayashi
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His seasonal dishes bring a smile to your face. Mr. Kobayashi is a chef delivering heartwarming culinary experiences.
He was born in 1978 in Yamanashi. Since childhood, he has been interested in cooking and pursued becoming a chef, inspired by his admiration for the culinary world. Starting from local hotels in Yamanashi, he gained experience in various places. With a desire to cherish the relationships between people, he opened Irori. Pouring in the skills and passion cultivated through years of experience, he offers seasonal dishes that make the most of the season's ingredients. He diligently strives each day, welcoming visitors with a warm and friendly atmosphere, leaving smiles on their faces.
小林 慶司Keishi Kobayashi
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Bona Festa
ボナ フェスタ
- Asakusa, Tokyo
- General,Western / General / Russian
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丸橋 一弥Kazuya Maruhashi
The Chef's Recommendations -
Improved his skills at this restaurant for 24 years.
He was born in 1971 in Saitama. He liked eating since he was small. That was why he used to help his parents with cooking, cook simple dishes by himself, and enjoy touching cooking tools at a soba restaurant run by his friend's parents. Naturally, he decided to be a chef and started working at [Bona Festa] at the age of 19. He kept working there for 24 years, learning the fundamentals of the cooking and techniques of Russian cuisine, then finally became the master chef in 2015. His next goal is to create his own taste while respecting the tradition of the restaurant.
丸橋 一弥Kazuya Maruhashi
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Uni Senmonten Yoichiya Jikka Branch
うに専門店世壱屋 余市実家店
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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石川 晴希Haruki Ishikawa
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Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.
He was born in 1991 in Hokkaido. Influenced by his father, who was a chef, he decided to work in a restaurant. Started his career at Otaru Narutoya, a restaurant specializing in karaage (deep-fried chicken) in Otaru City. Then, he moved to the Yoichiya Jikka Branch in 2022. He is currently the branch manager and welcomes visitors daily with his passion for Yoichi, where he was born and raised.
石川 晴希Haruki Ishikawa
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DUMBO PIZZA FACTORY Yokohama
DUMBO PIZZA FACTORY 横浜
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pizza / Beer
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Milky Wave
ミルキーウェイブ
- Kawagoe, Saitama
- General,Western / General / Omurice (omelet rice) / Cake
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小澤 勇Isamu Ozawa
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His starting point was the flavor of the chicken rice he ate as a child
Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.
小澤 勇Isamu Ozawa
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Kuroge Wagyu Yakiniku Shiro ka Kuro
黒毛和牛焼肉 白か黒
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Beer
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兒玉 宇則Hironori Kodama
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Mr. Kodama is a chef filled with a deep love for wagyu who brings out the best in meat with skill and passion.
He was born in 1984 in Hokkaido. At the age of 30, he reevaluated his life and decided to pursue a career as a chef, driven by the desire to show his child a father to be proud of. His journey began with the fond memories of enjoying wagyu sukiyaki with his grandfather. With a deep love for meat, he is dedicated to sharing the deliciousness of wagyu with as many people as possible, refining his skills every day. His sincere approach to ingredients and the passion he pours into every dish resonate with many. He is committed to offering dishes that fully bring out the allure of wagyu, pushing forward each day.
兒玉 宇則Hironori Kodama
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Kushiyaki no Tatsumi
串焼きのたつみ
- Oita, Oita
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)
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高山 健一Kenichi Takayama
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Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki
He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.
高山 健一Kenichi Takayama
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Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch
炭火焼き鳥と博多もつ鍋 ながれ 錦本店
- Nishiki-sanchome, Aichi
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)
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寺口 真央Mao Teraguchi
The Chef's Recommendations -
Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.
She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.
寺口 真央Mao Teraguchi
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Minami Shinjuku Wagyu Yakiniku Kei
南新宿 和牛焼肉 慶
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
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佐藤 英樹Hideki Sato
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Carefully selected ingredients and the chef's passion create ultimate deliciousness.
Mr. Sato was born in 1970 in Kanagawa. Following his uncle's recommendation, he pursued a culinary career and trained at Kannaien. After that, he further honed his skills at Ushimatsu and Shokudoen. Currently, he provides his original taste at his own restaurant. Considering health aspects, he carefully chooses good ingredients for the body and is thoroughly committed to the taste. And he prepares each dish with heartfelt sincerity. The dishes captivate the hearts of those who visit and deliver happiness. You are invited to visit and savor the exceptional taste.
佐藤 英樹Hideki Sato
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An no Ie
アンの家
- Nakajima Park, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak
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大西 悦子Etsuko Onishi
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A mother wants children to eat real food.
Born in Hokkaido in 1950. Learned the basics of cooking in culinary school, and returned to her hometown in Hokkaido. One day, she learned about the Wagyu boom taking the world by storm, and she "wanted to offer real Wagyu beef at a reasonable price." In addition, there as the mother of a child, she also wanted her child to eat authentic food, and this lead to the decision to open her own shop.
大西 悦子Etsuko Onishi
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Sushi Yakushidou
鮨やくしどう
- Onomichi, Hiroshima
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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有田 秀一郎Syuichi Arita
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Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.
He was born in Tokyo. Growing up watching his father, a sushi chef, he learned the essence of Edomae sushi and decided that he would follow the same path in the future. He trained at a sushi restaurant after working in the field of music, as he wanted to do what he loved to do and then pursue his career without any regrets. Currently, he is working at Sushi Yakushidou, which opened in April 2022. His carefully prepared nigiri (hand-formed sushi) attracts many guests.
有田 秀一郎Syuichi Arita
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Gyu-Kaku Sapporo Tokeidai-dori Branch
牛角 札幌時計台通り店
- Sapporo Station, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat)
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谷口 遼太Ryota Taniguchi
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With warm smiles and delicious yakiniku, Mr. Taniguchi provides visitors with wonderful memories.
He was born in 1988 in Hokkaido. After joining Gyu-Kaku in 2011, he supported numerous restaurants through cooking and customer service. Currently, he also manages dozens of restaurants. He takes the greatest care in providing both delicious cuisine and high-quality meat, as well as excellent customer service that lets guests have enjoyable moments in his restaurants. Crossing the language barrier, he also creates an atmosphere where it is easy to talk to him. Today, he continues to welcome people with a soft smile and help them make their trips memorable.
谷口 遼太Ryota Taniguchi
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