1121 - 1140 of 1727 chefs
-
Hidagyu Tabedokoro Tengu
飛騨牛食処 天狗
- Hida/Takayama, Gifu
- Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
-
![]()
田川 徹平Teppei Tagawa
-
A naturally-born chef taking over his long-standing family business.
Born in 1985, a native of Gifu prefecture. Raised in a family that manages an established meat shop Tengu Sohonten founded in 1927 in Hida Takayama area, it was natural for him to pursue a career in cooking. After training himself in the culinary art, he started working as a chef at Hidagyu Tabedokoro Tengu from 2014 which is under the direct management of Tengu Sohonten located next to the restaurant. This main shop is designated as one of Takayama city's important architecture.
田川 徹平Teppei Tagawa
-
-
Yakiniku Kobo Shinki Oita Miyako-machi branch
焼肉工房シンキ大分都町店
- Oita, Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
阿南 実昭Mitsuaki Anan
-
Delivering yakiniku and warm hospitality for smiles on customers
He was born in 1979 in Oita prefecture. Since younger age, he thought the pleasure of cooking is in seeing a person being happy after a meal. So he chose to work part-time at restaurants, hoping to earn a career as a chef in the future. He says, "It's usual for us to thank our guests but receiving appreciative remarks from them is nothing but grateful". He expects to see the future of Shinki restaurant bringing smile on every diners' faces and serving regular customers.
阿南 実昭Mitsuaki Anan
-
-
Yakiniku Tokugawaen Hisaya-odori branch
焼肉 徳川苑 久屋大通店
- Marunouchi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Naengmyeon (Korean cold noodle) / Yakiniku (grilled meat) / Korean
-
![]()
中島 惇平Junpei Nakashima
-
Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service.
Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests.
中島 惇平Junpei Nakashima
-
-
CANTINA Elboraccho
カンティーナ エルボラーチョ
- Hakata Station, Fukuoka
- Dining Bar,Dining bar / Mexican/Central American / International/Fusion
-
![]()
岸川 達也Tatsuya Kishikawa
-
He wants to offer a space for everyone to enjoy a cheerful moment.
He was born in Fukuoka prefecture. After actively working as a staff at an izakaya (Japanese pub) for 10 years, he entered [CANTINA Elborracho]. It is a lively and enjoyable Mexican pub produced on the 10th floor of [KOOTEN] in JR HAKATA AMU PLAZA. It offers a space where everyone can cheerfully enjoy with friends, with glasses and bottles in their hands.
岸川 達也Tatsuya Kishikawa
-
-
Ryowa Daido
料和 大道
- Shin-Kobe/Kitano, Hyogo
- Kaiseki (course menu),Japanese / General / Sake / Shochu
-
![]()
大道 慎吾Shingo Daido
The Chef's Recommendations -
With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients
Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.
大道 慎吾Shingo Daido
-
-
SZECHWAN RESTAURANT
四川飯店
- Hakata Station, Fukuoka
- Szechuan,Chinese / General / Chahan (fried rice) / Szechuan
-
![]()
菅 浩憲Hironori Kan
The Chef's Recommendations -
He hands down the traditional taste to the next generation.
He was born in 1962 in Ehime prefecture. After graduating from a culinary school, he entered [SZECHWAN RESTAURANT] in 1981. He started working at the Hiroshima branch, then accumulated training in other branches as well. In 1993, he became the master chef at the Kokura branch when it opened. He was also involved in opening the Matsuyama, Takamatsu, and also with the current Hakata branch in 2011.
菅 浩憲Hironori Kan
-
-
Ryuen
龍圓
- Asakusa, Tokyo
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine)
-
![]()
栖原 一之Kazuyuki Suhara
The Chef's Recommendations -
Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation
Born in Tokyo in 1964. When he was in elementary school his father took him to the former famous chinese restaurant Dai Ichiro. The impact of the shark fin soup he had there would lead him to choose his career path later. From the age of 21 he trained at a Shanghai-style restaurant in the city, and at the age of 28 he opened Ryuen in his native Asakusa. At first it was mainly a noodle shop, but after exchanging ideas with chefs of specializing in a variety of cuisines, it changed into its present creative Chinese food style. It has been open for 20 years now and it continues to evolve.
栖原 一之Kazuyuki Suhara
-
-
Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
-
![]()
大須賀 誠Makoto Osuga
-
He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).
He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.
大須賀 誠Makoto Osuga
-
-
Sushi no Jirocho
寿しの次郎長
- Kurume, Fukuoka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
-
![]()
勝野 良治Ryoji Katsuno
The Chef's Recommendations -
This well-respected, skillful, and athletic chef comes from a family with three generations of chefs and connects customers to flavors with an 80-year history.
He was born in Fukuoka Prefecture in 1974 into a sushi-making family. He was brought up playing in the kitchen. His grandfather bought him his own knife when he was in third grade at elementary school. This sparked a natural interest in cooking. As a student, he pursued athletics and even considered going to a sports college. However, he decided that he ought to follow in his father's footsteps and become a chef. He built up 17 years of experience at sushi shops and traditional Japanese restaurants in Fukuoka. Later, he took over at Sushi no Jirocho-the third generation of chefs from his family to work there-and has been there ever since. He is an instructor of the National Japanese Chefs' Association. He is also a lecturer in Japanese cuisine at Fukuoka School of Culinary Arts.
勝野 良治Ryoji Katsuno
-
-
Ristorante QUINTOCANTO
Ristorante QUINTOCANTO
- Nakanoshima, Osaka
- Italian,Italian/French / Italian / Pasta
-
![]()
弓削 啓太YUGE KEITA
The Chef's Recommendations -
He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant
Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.
弓削 啓太YUGE KEITA
-
-
Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
-
![]()
柚木 栄樹Eiju Yunoki
-
He is exclusively in French cuisine, to spread the local food culture of Toyama.
After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.
柚木 栄樹Eiju Yunoki
-
-
Trattoria & Pizzeria BEATO
トラットリア＆ピッツェリア BEATO
- Tanimachi/Tanimachi-yonchome, Osaka
- Italian,Italian/French / Pasta / Neapolitan Pizza / Wine
-
![]()
田中 洋光Hiromitsu Tanaka
-
He wants to shape his way of thinking to fill the trattoria.
He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.
田中 洋光Hiromitsu Tanaka
-
-
Unagi Toku
うなぎ 徳
- Hakata Station, Fukuoka
- Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine
-
![]()
伊窪 純一郎Junichiro Ikubo
-
A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie.
He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.
伊窪 純一郎Junichiro Ikubo
-
-
Yakiniku HINOE
焼肉HINOE
- Hatchobori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
深瀬 宏宣Hironobu Fukase
-
The master chef is a BBQ expert and expected a lot by the [Magician of Meat].
He was interested in cooking since he was a child, and entered an old-established rotisserie. For a long time he accumulated trainings at various BBQ restaurants to be a BBQ expert. He trained hard to obtain the skills to cook meat and a great sense for selecting meat, then met Mr. Matsumoto of [Yakiniku AJIMI], who was also called [Magician of Meat]. Thanks to this encounter, he finally mastered the meat by learning the BBQ in Yakiniku AJIMI way. In 2015, he was chosen as the master chef of [Yakiniku AJIMI] . He has a good reputation not only for his BBQ skills but also for a variety of side menu and restaurant staff meal.
深瀬 宏宣Hironobu Fukase
-
-
Kiyose Sasama
季よせ ささま
- Himeji, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
-
![]()
笹間 照太Shota Sasama
The Chef's Recommendations -
A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.
He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.
笹間 照太Shota Sasama
-
-
Aroma Fresca Nagoya
アロマフレスカ名古屋
- Sakae, Aichi
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
飯尾 大輔Daisuke Iio
-
A chef who combines ingredients' flavors in a masterly way to bring out the finest flavors.
Born in 1979, Mr. Iio grew up in Sapporo, Hokkaido, and was influenced by his cooking-loving grandmother to go into the culinary world. He explains that taste, surprise, and stirring deep emotions are the things he thinks about while he is cooking. With his masterly skill, he has delighted many customers who visit his restaurant.
飯尾 大輔Daisuke Iio
-
-
Sumibiyaki Unagi Uotora
炭火焼 うなぎ 魚寅
- Gujo, Gifu
- Japanese,Japanese / Kushiyaki (grilled skewers) / Unagi (eel)
-
![]()
村井 俊之Toshiyuki Murai
The Chef's Recommendations -
A third generation chef who carries on his family’s legacy with culinary passion.
He was born in October of 1975 and grew up in Gifu Prefecture. His parents managed Uotora during his childhood, and he knew that one day he would take over the restaurant as the third generation heir. At age 18, he started an apprenticeship under his father to start learning the family business, and then eventually he took over for his family and turned the restaurant into Sumibiyaki Unagi Uotora to focus on making dishes with unagi (eel) in the Gujo area of Gifu Prefecture. With his deep love for unagi cuisine, so much so that he is capable of visiting no fewer than three eel establishments a day when on holiday. He spends each and every day training hard to master and learn all there is to know about unagi.
村井 俊之Toshiyuki Murai
-
-
Aquatic Garden and Kyo Kaiseki Cuisine, Yakiniku, Nabe Cuisine - Isshin
水上庭園と京懐石・焼肉・鍋料理 一心
- Ichinomiya, Aichi
- Japanese,Japanese / Nabe (hot pot) / Yakiniku (Japanese BBQ) / Kaiseki (tea-ceremony dishes)
-
![]()
下田 心也Shinya Shimoda
-
The third owner of the restaurant has been cherishing its tradition passed down from his grandfather
Born in Ichinomiya, Aichi Prefecture, in 1975. The predecessor of the current store was opened by his grandfather in 1971, and later, under his father, became the thriving Hida-gyu beef specialty store that it remains today. In the image of his grandfather and father, he grew up surrounded by both cooking and nature and later studied at the "kaiseki cuisine" (Japanese multicourse haute cuisine) restaurant Sueki. He then returned to his family at the age of 27 to further improve his skills. In 2015, he became company president. Currently, he is working hard every day along with the head chef to improve the experience of the restaurant's customers.
下田 心也Shinya Shimoda
-
-
SALONE 2007
SALONE2007
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Italian,Italian/French / Wine / Italian
-
![]()
細田 健太郎HONDA KENTARO
The Chef's Recommendations -
Studying at the restaurant with the food he fell in love with, turning his dream of becoming a chef into reality
He was born in Tochigi prefecture in 1981. After graduating from high school, he worked at places such as a hair salon in Harajuku. One day, he was deeply impressed by the food at an Italian restaurant (currently "Biodinamico") that a foodie acquaintance brought him to. He decided to enter that restaurant, and trained for a year and a half there. Subsequently, he transferred to an affiliated restaurant, "SALONE 2007", which had been open for half a year. He rubbed shoulders with chefs and members of the staff, many of whom had returned from Italy, while studying there, and rose to take on part of the responsibilities of a sous chef in 2012. Currently, he operates the kitchen by himself as a chef.
細田 健太郎HONDA KENTARO
-
-
Toyonaka Sakurae
とよなか桜会
- Toyonaka, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Cookshop
-
![]()
満田 健児Kenji Mitsuda
The Chef's Recommendations -
His cherishes originality and develops one-of-a-kind flavors that cannot be found anywhere else
He was born in 1969 and grew up in Shizuoka Prefecture. After graduating from Tsuji Culinary Institute he wanted to zero in on a culinary specialty, so he decided to start training at a washoku (traditional Japanese cuisine) restaurant. At this 2-star restaurant he was able to study washoku cuisine and learn about its unique presentation style. He then went on to develop his skill set even further at Rihga Royal Hotel before moving on to open "Toyonaka Sakurae".
満田 健児Kenji Mitsuda
-
