741 - 760 of 1816 chefs
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MASU
MASU
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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田原 信孝Nobutaka Tahara
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Having identified many meats, Mr. Tahara can convey the charm of the ingredients.
He was born in 1995 in Kagoshima. Initially involved in the yakiniku industry as a wholesaler, he entered the culinary world around 2019. Currently, he is the manager of MASU. Once a wholesaler, he has connected many restaurants and chefs with high-quality meats. With his unique perspective as a chef who has examined many portions of meat, he now connects guests with the finest ingredients.
田原 信孝Nobutaka Tahara
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Gion Kitagawa Hanbee
祇園 北川半兵衞
- Gion, Kyoto
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea
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山形 陽Yo Yamagata
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Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.
After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.
山形 陽Yo Yamagata
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Kurotan Yakiniku Aoki
黒タン焼肉 青木
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)
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青木 翼Tsubasa Aoki
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With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.
He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.
青木 翼Tsubasa Aoki
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Fukusensou
福泉操
- Yanagawa/Omuta/Chikugo, Fukuoka
- Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine
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谷口 優作Yuusaku Taniguchi
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Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.
He is a chef at Fukusensou. A part-time job at a Chinese restaurant in high school inspired him to enter the restaurant industry. After working as a chef at a Japanese restaurant in a hotel, he joined Fukusensou. Since joining the company, he experienced from sauce making to quality control of eels. Currently, in charge of overall management, he is entertaining many people in Yanagawa, well known for its eel.
谷口 優作Yuusaku Taniguchi
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Yakiniku Muraki
焼肉むらき
- Yokohama Station, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)
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佐久間 裕大Yuta Sakuma
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Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.
He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.
佐久間 裕大Yuta Sakuma
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Konamon-dokoro Mitsukuni Ura-namba Branch
粉もん處 光圀 裏なんば店
- Namba, Osaka
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Yakisoba (fried noodle)
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松崎 健一郎Kenichiro Matsuzaki
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The diverse menu is the result of Mr. Matsuzaki's own experience and attention to detail.
He was born in Osaka. Since the time he worked for a textile manufacturer, he has visited many restaurants as an okonomiyaki and ramen geek. After that, he transformed into the world of food and beverage. While managing an okonomiyaki restaurant at a company, he met the owner of the current restaurant. The owner invited him, and he is now working as a chef at Konamon-dokoro Mitsukuni Ura-namba Branch. The diverse menu is all made with great confidence. It is filled with his commitment based on his experience working at an okonomiyaki restaurant and a noodle factory.
松崎 健一郎Kenichiro Matsuzaki
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Kyoto Stand Kiyokiyo Sanjo Shinsen Branch
京都スタンドきよきよ三条神泉店
- Shijo Omiya, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野 陽平Yohei Ono
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Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.
He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.
小野 陽平Yohei Ono
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Sushi Shiroma
鮨 城間
- Nagoya Station, Aichi
- Sushi,Japanese / Sushi / Wine / Local Sake
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城間 孝文Takafumi Shiroma
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Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.
Mr. Shiroma was born in 1979 in Okinawa. Head chef of Sushi Shiroma. As a child, he frequented a sushi restaurant with his family. As a result, he was exposed to sophisticated sushi chefs, inspiring him to become a sushi chef. At 18, he moved to Aichi and dedicated many years to honing his skills at a sushi restaurant in Nagoya City. After working as the head chef at a renowned restaurant, he founded his current restaurant in April 2023. He devised a new approach to his courses, focusing on exquisite hand-formed sushi and appetizers that show his seasoned skills and the addition of unique dishes prepared through "charcoal grilling." From Nagoya, he introduces new delights and possibilities for sushi courses.
城間 孝文Takafumi Shiroma
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Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch
水たき料亭 博多華味鳥 博多駅筑紫口店
- Hakata Station, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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Beef-Professional private Shinjuku Main Branch
完全個室 牛の達人 private 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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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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Creative Japanese Confectionery Studio BASHOAN
創作和菓子工房 芭蕉庵
- Osaka Station/Umeda Station, Osaka
- Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea
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齋藤 有未Yumi Saito
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She jumped into the field of Japanese confectionery along with her passion toward sweets and people.
She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.
齋藤 有未Yumi Saito
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Bon. nu
Bon.nu
- Hatsudai, Tokyo
- French,Italian/French / French / General / Steak
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来栖 けいKei Kurusu
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Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.
He was born in 1979 in Saitama. He has eaten at over 20,000 restaurants and published a book on restaurants at the age of 25, which became widely known. Since then, he has appeared in numerous media as the "King of Gastronomy," but in 2009, he graduated as a "foodie," who eats and shares information. He is now focusing on training young chefs and developing the food and beverage industry. At Bon.nu, which opened in 2015 as the culmination of his efforts, he takes a sincere approach to the ingredients he uses. He continues to share the essence of "food" with the public by creating dishes that will remain in their memories.
来栖 けいKei Kurusu
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hiroto
hiroto
- Komachi/Jizodori, Hiroshima
- French,Italian/French / French
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廣戸 良幸Yoshiyuki Hiroto
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He apprenticed at the prestigious restaurants in Tokyo and England.
Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.
廣戸 良幸Yoshiyuki Hiroto
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Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA
完全個室×旬の素材 南地 天ぷら鉄板 菜庭 －NANIWA－
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak
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堀之内 一弘Kazuhiro Horinouchi
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Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.
He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.
堀之内 一弘Kazuhiro Horinouchi
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FLOWER WALL MONE
FLOWER WALL MONE
- Shinjuku-Sanchome, Tokyo
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / Parfait
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松島 昭博Akihiro Matsushima
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Mr. Matsushima offers dishes from his experience in Italian and French cuisine.
He was born in 1987 in Tokyo. His earliest experience in the food and beverage industry was at a restaurant where he worked through an introduction by a relative. He started his career as a chef at an Italian restaurant. After that, he entered a French restaurant and further brushed his skills. After studying at restaurants of various genres, he joined FLOWER WALL MONE in June 2023. Currently, he is supervising the kitchen operations.
松島 昭博Akihiro Matsushima
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Yakiniku Tamanoya
やきにく 玉乃屋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 優花Yuuka Sato
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Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.
Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.
佐藤 優花Yuuka Sato
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Fugu Ryori UMEI
ふぐ料理 うめい
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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梅井 聖寿Kiyotoshi Umei
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After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.
He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.
梅井 聖寿Kiyotoshi Umei
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Baniku to Kaki no Sousaku Bal motto.
馬肉と牡蠣の創作バル motto.
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster
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高田 将規Masanori Takada
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Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.
He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.
高田 将規Masanori Takada
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Kawaei
川栄
- Akabane, Tokyo
- Japanese,Japanese / Unagi (eel)
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石井 勇介Yusuke Ishii
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This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.
He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.
石井 勇介Yusuke Ishii
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Yakiniku Senka Gyuriki
焼肉専科 牛力
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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稲毛 美保Miho Inage
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Ms. Inage offers flavors that resonate with the heart with dishes that are filled with love for the food.
She was born in Yamagata. Her love of cooking began early, and her passion led her to the food and beverage industry. Starting with the experience gained in a ryokan inn kitchen, she explored the depths of the culinary arts while learning the techniques of traditional Japanese cuisine and the spirit of heartfelt hospitality. She was then attracted to yakiniku and is now utilizing her skills at Yakiniku Senka Gyuriki.
稲毛 美保Miho Inage
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