541 - 560 of 1754 chefs
-
Steak Kaiseki Miyako Kasuga
ステーキ懐石 都春日
- Fukuyama/Fuchu, Hiroshima
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / Wine
-
![]()
柳原 隆司Takashi Yanagihara
-
Mr. Yanagihara warmly welcomes guests with his wealth of experience and thoughtful attention to detail.
He joined Steak Kaiseki Miyako Kasuga in 1999. Having studied a wide range of genres, such as Western cuisine and teppanyaki, he gained a wealth of experience. Currently, he serves many guests as head chef and produces blissful moments filled with deliciousness and comfort. He welcomes guests with his skill in bringing out the best of the ingredients and his elegance in directly delivering the deliciousness of the food.
柳原 隆司Takashi Yanagihara
-
-
BONSAI1877
BONSAI1877
- Shijo Karasuma/Karasuma Oike, Kyoto
- Italian,Italian/French / Italian / Pizza / Wine
-
![]()
鳴嶋 喜永Yoshinori Narushima
-
Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.
He was born in 1983 in Shizuoka and began his culinary career at 20. He spent three years training in Italy, honing his skills as a chef through the local food culture and among Italian chefs. Upon returning to Japan, he worked at a Japanese pizzeria. He is currently the chef and Primo Pizzaiolo at BONSAI1877, offering unique dishes crafted with expertise gained in Italy and high-quality ingredients sourced primarily from Kyoto.
鳴嶋 喜永Yoshinori Narushima
-
-
APA HOTEL [Kanazawa Ekimae] Arcen Ciel
アパホテル〈金沢駅前〉アルカンシェール
- Kanazawa Station, Ishikawa
- Italian,Italian/French / General / French / Italian
-
![]()
松木 知生Tomoo Matsuki
-
He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.
He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.
松木 知生Tomoo Matsuki
-
-
Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch
菓匠 花桔梗 名古屋能楽堂 蓬左 hosa 店
- Marunouchi, Aichi
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Coffee / Japanese Tea
-
![]()
伊藤 誠敏Masatoshi Ito
-
Born into a family of Japanese confectioners for generations, following the path of Wagashi.
Mr. Ito was born in 1978 in Aichi. As his family owned a traditional Japanese confectionery shop, he grew up watching his grandfather and father, both confectioners and naturally aspired to follow in their footsteps. Trained at "Chou" in Nagoya and opened his own confectionery shop, Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. Located on the first floor of the Nagoya Noh Theater, where Noh and Kyogen plays are performed, the shop gained popularity as a place to enjoy traditional wagashi after experiencing Japanese culture.
伊藤 誠敏Masatoshi Ito
-
-
Oryori Kifune
御料理 貴船
- Omicho Market, Ishikawa
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
中川 清一Seiichi Nakagawa
The Chef's Recommendations -
His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.
He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.
中川 清一Seiichi Nakagawa
-
-
Jingisukan Eijin Bettei
ジンギスカンえいじん 別邸
- Niseko/Kutchan/Rusutsu, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton) / Nabe (hot pot)
-
![]()
長谷川 祐太Yuta Hasegawa
-
Mr. Hasegawa's high-quality Genghis Khan (grilled mutton), made with only the best ingredients, makes food lovers cry out with delight.
Mr. Hasegawa was born in 1986 in Hokkaido. He was born and raised in Iwanai, a town with abundant nature located on the west side of the Shakotan Peninsula and which faces the Japan Sea and the Niseko Volcanic Group. Taking advantage of the know-how gained from his extensive experience managing restaurants, he opened Genghis Khan Eijin Betteiin in Niseko Hirafu, Kutchan, in December 2022. The lamb is not brought over frozen from its place of origin, Australia. Instead, it is chilled, and great care is taken with the quality when purchasing. In addition to the lamb, the fresh seafood unique to Hokkaido makes food lovers visiting from Japan and overseas cry out with delight.
長谷川 祐太Yuta Hasegawa
-
-
Sushi Mukau
鮨 無何有
- Shirokane/Shirokanedai, Tokyo
- Sushi,Japanese / Sushi / Wine
-
![]()
大山 武雄Takeo Oyama
-
Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.
Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.
大山 武雄Takeo Oyama
-
-
Ryokichi
漁吉
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)
-
![]()
平本 清忠Kiyotada Hiramoto
-
Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.
He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.
平本 清忠Kiyotada Hiramoto
-
-
Unagi Komagata Maekawa Main Branch
鰻 駒形 前川 本店
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
-
![]()
小林 秀之Hideyuki Kobayashi
-
Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.
He was born in 1975 in Chiba. After graduating from a cooking school, he started working at a sushi restaurant. He worked there for about a year, but was always feeling that the job was not for him. He then started working for an unagi (eel) restaurant as a part-timer, where he eventually became a full-time worker. He gained a wide variety of experience as an unagi chef. In 2011, he started working at Unagi Komagata Maekawa Main Branch, and is now working as a chef for this restaurant.
小林 秀之Hideyuki Kobayashi
-
-
Kairi
櫂里
- Nakasu, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
-
![]()
河野 純Jun Kawano
The Chef's Recommendations -
Growing up close to the world of cooking led to the decision to become a chef at age 15.
Mr. Kawano was born in 1983 in Fukuoka Prefecture. His parents worked in the food industry, so he grew up close to the world of cooking. He started on the path of becoming a chef after graduating from junior high school, when he began working at several kappo (casual course-style Japanese cuisine) restaurants to brush up on his skills, including the long-established Japanese restaurant Nadaman. At its opening in 2020, he became the head chef of Kairi. He has created an exquisite menu for the restaurant, with dishes such as their signature sushi and teppanyaki (iron griddle grilling) made with premium ingredients. It has garnered attention from many people thanks to the ingredient selection and gorgeous presentation, laid out in a manner that can only be seen in Japanese cooking.
河野 純Jun Kawano
-
-
Sandaime Wakihiko Shouten Shin-Fukushima Main Branch
三代目 脇彦商店 新福島本店
- Fukushima/Noda, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)
-
![]()
松本 龍彦Tatsuhiko Matsumoto
-
If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.
Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.
松本 龍彦Tatsuhiko Matsumoto
-
-
Charcoal grilled steak and wine obiobi
炭焼きステーキとワイン obiobi
- Sannomiya, Hyogo
- Italian,Italian/French / Steak / Western Teppanyaki (iron griddle grilling) / Italian
-
![]()
菅 徹Toru Suga
-
Heartfelt dishes presenting the best of ingredients.
[Charcoal grilled steak and wine obiobi] started with a desire to provide delicious food and a comfortable space with selective ingredients and friendly faces. The best of the ingredients, instead of surprise performance, is what [Charcoal grilled steak and wine obiobi] always strives to create.
菅 徹Toru Suga
-
-
Azabujuban Nikukappo Okadamae
麻布十番肉割烹 岡田前
- Azabu-Juban, Tokyo
- Japanese,Japanese
-
![]()
岡田賢一郎 Kenichiro Okada
-
Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.
After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.
岡田賢一郎 Kenichiro Okada
-
-
L'OMBELICO
L’OMBELICO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
千田 健治Kenji Chida
-
Mr. Chida aspires to be a chef who can move people through culinary creations.
He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.
千田 健治Kenji Chida
-
-
Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
-
![]()
日髙 良実Yoshimi Hidaka
-
A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
-
-
El Torito Ikebukuro Nishiguchi
エルトリート 池袋西口店
- Ikebukuro West Exit, Tokyo
- Mexican/Central American,Global/International / American / Mexican/Central American / Imported Beer
-
![]()
ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
The Chef's Recommendations -
Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.
Mr. Rodriguez was born in Mexico in 1993. He started his career at his family restaurant in Mexico. Having gained experience in the kitchen there, he decided to take on the challenge of bringing his native flavors to Japan by joining the kitchen staff at El Torito.
ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
-
-
tsugumi
tsugumi つぐみ
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Wine
-
![]()
木原 良尚Yoshinao Kihara
-
Mr. Kihara proposes highly flexible menus based on his experience as a French chef.
He was born in 1978 in Tokyo. Began his career as a French chef at the age of 19. He has gained experience as a chef in Japan and abroad, including in Tokyo, Hokkaido, France, and Singapore. tsugumi is Mr. Kihara's third restaurant. While keeping a Japanese food base, he offers a highly flexible menu by combining elements of various genres, including his experience as a French chef.
木原 良尚Yoshinao Kihara
-
-
DUMBO PIZZA FACTORY Yokohama
DUMBO PIZZA FACTORY 横浜
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pizza / Beer
-
-
-
-
Recette
Recette
- Shin-Kobe/Kitano, Hyogo
- French,Italian/French / French / Wine
-
![]()
依田 英敏Hidetoshi Yoda
The Chef's Recommendations -
Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.
He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.
依田 英敏Hidetoshi Yoda
-
-
Teppanyaki VUE MER
鉄板焼 ビュメール
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
五十嵐 彬Akira Igarashi
-
Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.
Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.
五十嵐 彬Akira Igarashi
-
