661 - 680 of 1843 chefs
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Kamakura Sukiyaki Shabu Shabu Restaurant Sasho
鎌倉すき焼きしゃぶしゃぶレストラン Sasho
- Kamakura/Zushi, Kanagawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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横井 良介Ryosuke Yokoi
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Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.
He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.
横井 良介Ryosuke Yokoi
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Toki
刻季
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / French / Western Teppanyaki (iron griddle grilling)
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中尾 健二Kenji Nakao
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With delicate sensibility and reliable technique, Mr. Nakao creates dishes that will catch the eye.
He was born in 1976 in Kyoto. After graduating from culinary school, he honed his skills at many restaurants and hotels. Since 2010, he has served as the head chef at Harmonie Embrassee Osaka, a prestigious luxury hotel featured in the Michelin Guide numerous times. His culinary creations enchanted many diners, leaving them deeply impressed. He currently serves as the chef at Toki, where he offers dishes showcasing his exceptional skills and delicate sensibilities.
中尾 健二Kenji Nakao
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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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Niku Kappo Futago THE JUNEI HOTEL KYOTO
肉割烹ふたごTHE JUNEI HOTEL KYOTO
- Shichijo/Tambaguchi, Kyoto
- Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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稲田 慎也Shinya Inada
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Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.
He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.
稲田 慎也Shinya Inada
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Korean Restaurant Yuchun
焼肉冷麺ユッチャン
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
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安川 秀一Shuichi Yasukawa
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Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.
He was born in 1985 in Shimane. He has loved Yakiniku since he was a child. When deciding on a career path after graduating from high school, he chose to enter the restaurant industry because he wanted to entertain guests with the "finest Yakiniku." Gained experience at restaurants such as Korean Restaurant Renge and Ginmiya, learning how to recognize delicious meat, cut it, and serve it. In December 2020, he joined the restaurant as a chef at the same time as Yuchun opened in Kitashinchi.
安川 秀一Shuichi Yasukawa
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Unagi no Masa
うなぎのまさ
- Kamihonmachi, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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石黒 岳Gaku Ishiguro
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Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.
He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.
石黒 岳Gaku Ishiguro
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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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SKYTREE(R) VIEW RESTAURANT REN
スカイツリー(R)ビューレストラン簾
- Kinshicho/Sumiyoshi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak
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宮本 哲也Tetsuya Miyamoto
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Master chef of Japanese cuisine.
Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.
宮本 哲也Tetsuya Miyamoto
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Beef-Professional Akihabara Branch
完全個室 牛の達人 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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Takiniku Ryochan
炊き肉 りょうちゃん
- Miebashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Yakiniku (Japanese BBQ) / Horumon (offal meat)
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金城 光司Koji Kinjo
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This restaurant head delivers the charms of Takiniku, which is unfamiliar in Okinawa.
Mr. Kinjo was born in 1981 in Okinawa. Initially a company employee, he became attracted to the world of cuisine as he became a regular at a particular restaurant. Through his relationship with the owner, he was appointed restaurant head of Takiniku Ryochan, which opened in January 2025. His motto is to provide heartfelt customer service so that guests who choose this restaurant can have an enjoyable time. He pours his heart into customer service so that guests can fully enjoy the charms of Takiniku, which is not yet well known in Okinawa.
金城 光司Koji Kinjo
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Namba Teppanyaki Sublime
難波 鉄板焼き Sublime
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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Suijin-En
水神苑
- Chofu, Tokyo
- Kaiseki (course menu),Japanese / Soba (noodles) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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堀内 郁朗Ikuro Horiuchi
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Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter.
Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter. While helping out at his grandfather's udon restaurant in Yamanashi Prefecture, he grew up watching his grandfather's back. Naturally, he longed to become a chef and trained at a hotel in Shinjuku. Around that time, he came across Suijin-En when he visited Jindaiji Temple. Impressed by its greatness, he became a chef at Suijin-En with a strong desire to work there. Today, he brings his passion and experience to the table, serving dishes that delight his guests.
堀内 郁朗Ikuro Horiuchi
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Kyoto Gion Kawamuraryorihei
京都祇園 川村料理平
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)
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川村 良平Ryohei Kawamura
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He started his cooking career at the age of 15
He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.
川村 良平Ryohei Kawamura
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Sankiro Saryo KAITO
三宜楼茶寮KAITO
- Moji, Fukuoka
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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田中 俊彦Toshihiko Tanaka
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Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.
He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joined his current company. He continues to create beautiful and delicious dishes at restaurants such as Kaisendokoro Sushi KAITO Mojiko Main Branch and Sankiro Saryo KAITO, making full use of the skills he has cultivated and his keen eye for discerning ingredients.
田中 俊彦Toshihiko Tanaka
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Butashabu Seiromushi Butasho Nambatei
豚しゃぶ せいろ蒸し 豚匠 なんば邸
- Amerikamura, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)
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梁 征哉Seiya Ryo
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Mr. Ryo was introduced to the culinary world by his friend.
He was born in December 1994 in Osaka.
梁 征哉Seiya Ryo
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Teppan-yaki Madoi
鉄板焼き 団居
- Marunouchi, Aichi
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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小菅 国博Kunihiro Kosuge
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Stimulating all five senses with perfect ingredients.
Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.
小菅 国博Kunihiro Kosuge
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Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch
熟成和牛ステーキグリルド エイジング・ビーフ 神田淡路町店
- Kanda, Tokyo
- Dining Bar,Dining bar / Hamburger Steak / Steak / American
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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)
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松本 龍彦Tatsuhiko Matsumoto
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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
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Tori Ni Koishita Hi Teradacho Branch
鶏に恋した日 寺田町店
- Ikuno/Hirano, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)
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中田 歩Ayumu Nakata
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Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.
He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.
中田 歩Ayumu Nakata
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Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch
三笠会館 TEPPANYAKI 大和 麻布十番店
- Azabu-Juban, Tokyo
- Teppanyaki,Yakiniku/Steak
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高山 康明Yasuaki Takayama
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Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.
This veteran chef has, for 30 years, shown off his skills exclusively in Teppanyaki cuisine at Yamato on 7F of Mikasa Kaikan Main Branch while valuing a spirit of customer service. He now serves as the chef at the newly opened Mikasa Kaikan TEPPANYAKI Yamato in Azabujuban.
高山 康明Yasuaki Takayama
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