1201 - 1220 of 1754 chefs
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Sumibi Yakiniku KOMA GINZA
炭火焼肉 KOMA GINZA
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
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西岡 卓朗Takuro Nishioka
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This chef is seeking for [beauty] to improve deliciousness.
He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibi Yakiniku KOMA GINZA] serving beautifully-decorated savory dishes.
西岡 卓朗Takuro Nishioka
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Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
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Ningyocho Imahan
人形町 今半
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak
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松尾 裕二Yuji Matsuo
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He offers exquisite dishes to color the special moments of the guests.
He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.
松尾 裕二Yuji Matsuo
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Meshimon Sakemon Santabelle
飯もん酒もん さんたべーる
- Gujo, Gifu
- Italian,Italian/French / Italian / Wine
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オーナーシェフOwner Chef
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Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France
After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).
オーナーシェフOwner Chef
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Kako Usui
嘉肴 うす井
- Sannomiya, Hyogo
- Japanese,Japanese / General / Sushi
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臼井 信一Shinichi Usui
The Chef's Recommendations -
A veteran chef of 30 years
Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.
臼井 信一Shinichi Usui
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OISHI KOMACHI SHINSEN
OISHI KOMACHI SHINSEN
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers)
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小仲井 友則Tomonori Konakai
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Started as a restaurant producer, and became enthralled by the enjoyment of providing food.
Born October 13, 1976. Originally from Fukushima prefecture. Took part in launching an Asian restaurant as a restaurant producer at age 29, and learned how enjoyable and important it is to provide food and drink. After gaining experience in planning weddings, hotels, etc., he took on the role of supervisor at the teppanyaki (griddle-cooked food) restaurant Nanami-tei in Shibuya. In Spring 2016, he joined the launch of OISHI KOMACHI SHINSEN, and went on to assume his current role.
小仲井 友則Tomonori Konakai
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Yakiniku Senzankaku
焼肉 千山閣
- Himeji, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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金豊 英学Eigaku Kanetoyo
The Chef's Recommendations -
His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers
Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.
金豊 英学Eigaku Kanetoyo
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Premium Wagyu-no-Mise Mikura-no-Mori
プレミアム和牛の店 味蔵の杜
- Musashi-Kosugi/Motosumiyoshi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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井上 拳一Kenichi Inoue
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Mr. Kenichi Inoue, the master of Japanese beef, keeps evolving his Japanese BBQ restaurant with 60 years of history, while keeping its tradition.
He was born in 1973 in Kanagawa prefecture. The third generation of the yakiniku (Japanese BBQ) restaurant [Mikura-no-Mori] which was established by his grandmother in 1958, and succeeded by his father. He was born and brought up in this restaurant, and naturally entered the same field. While he was still young, he obtained the ability to select good meat, as well as to prepare and cook them. He worked in this restaurant in cooperation with his father, then became the owner in 1999. In 2018, he renovated the restaurant to what it is now. His restaurant is highly received by gourmets, as they serve the highest-grade and perfectly-grilled yakiniku and steak.
井上 拳一Kenichi Inoue
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CAFE RESTAURANT Yayoi
CAFE RESTAURANT やよい
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Japanese,Japanese / General / Pasta / Cake
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久野Kuno
The Chef's Recommendations -
The chef values communications with customers.
Born in Kyoto. Before she became a cook, she was involved in the apparel industry, and practiced communications with customers. She has come back to the food industry where she had worked as a part-timer, as she wanted to hear [yummy] from the customers again. Both in the apparel and food industries, communication with customers is very important. She cooks everyday enjoying chats with customers.
久野Kuno
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Teuchi Udon Kotobukian
手打うどん 寿庵
- Saitama City, Saitama
- Udon (noodles),Japanese / Udon (noodles) / Tempura (battered, fried seafood and vegetables) / Donburi (rice bowl)
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蓮見 壽Hisashi Hasumi
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A famous "udon critic" who became the owner of his own handmade udon restaurant.
Born on November 7th, 1952 in Saitama prefecture. As a boy, he "disliked" the udon made from dry noodles that was served at his home, and grew up to be a "udon critic." He was quite impressed after trying a package of "homemade wheat flour for udon" at the supermarket, and became addicting to making his own udon noodles. With over 10 years of udon critique under his belt, he was then able to not only converse with udon chefs he met in his travels as a customer, but as a fellow chef, enabling him to polish both his skills and tongue at the same time. Finally, he opened his own udon noodle restaurant in 2012.
蓮見 壽Hisashi Hasumi
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Imomatsu Kita-bekkan
いも松北別館
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns
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國頭 敏Satoshi Kunito
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A chef who provides "Dishes that make people happy" every day.
Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."
國頭 敏Satoshi Kunito
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Japanese Restaurant Ryo
Japanese Restaurant りょう
- Miyazaki City, Miyazaki
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Local Japanese Cuisine
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吉岡 良祐Ryosuke Yoshioka
The Chef's Recommendations -
He wrote that his dream was [to be a chef] in a graduation essay.
He was born in 1979 in Miyazaki prefecture. He liked cooking since he was small, and he wrote that his dream was [to be a chef] in a graduation essay. He was showing his aptitude as a chef by going to a cooking school and cooking for his family, etc. He started training at the age of 15, then actively worked at various restaurants including [Nadaman] in Osaka and [Phoenix Resort]. In April 2014, he opened [Japanese Restaurant Ryo] where guests can casually enjoy Japanese cuisine.
吉岡 良祐Ryosuke Yoshioka
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YAKINIKU CHAMPION JR HAKATA CITY STORE
焼肉チャンピオン JR博多シティ店
- Hakata Station, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Japanese Beef Steak / Yakiniku (grilled meat)
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山口 祐樹Yuki Yamaguchi
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He believes that guests can appreciate and enjoy more by the more profound understanding of the meat.
He was born in 1976 in Fukuoka prefecture. After graduating from a vocational school, he started his career as a chef at a traditional Japanese restaurant in Kyoto city. After returning to Fukuoka, he actively worked as a chef at a Japanese restaurant, then entered [YAKINIKU CHAMPION JR HAKATA CITY STORE], where he currently works as a chef. Since the restaurant offers various rare cuts, he makes efforts to give the guests detailed explanations of each cut and how to enjoy its savory taste, so that the guests can acquire a more profound knowledge of meat and enjoy their meal even more.
山口 祐樹Yuki Yamaguchi
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GRILL&WINE T's
GRILL&WINE T's
- Otaru/Yoichi/Shakotan, Hokkaido
- General,Western / General / Western Sosaku (creative cuisine) / Wine
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テリー ハマダTerry Hamada
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A chef with a career in luxury hotels in 12 cities in 7 countries.
Mr. Hamada was born in Tokyo. At 19, he moved to Canada to become a chef and gained citizenship. After that, he worked as a luxury hotel chef in 12 cities in 7 countries. Currently, he shows his skills as a general manager and chef at GRILL & WINE T's which opened in June 2022.
テリー ハマダTerry Hamada
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Yakiniku Okuu Fujisawa branch
焼肉おくう藤沢店
- Enoshima/Kugenuma, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
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木村 隆二Ryuji Kimura
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Applying skills honed in hotels and robata (fireside-cooking) restaurants to yakiniku (Japanese BBQ).
Chef Kimura was born in 1965 in Kanagawa Prefecture. The influence of his chef father made him naturally want to follow his footsteps in the restaurant world. He worked at restaurants including the Luke Plaza Hotel in Nagasaki and high end robata restaurant Inakaya in Tokyo before joining Okuu in 2011. It was the first time in his career working at a yakiniku restaurant, but the technique and expertise he fostered elsewhere were an advantage in his pursuit of meat knowledge. He currently manages the kitchen at the Fujisawa branch.
木村 隆二Ryuji Kimura
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Yakiniku Sawagi
焼肉さわぎ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成Kiyonari Takizawa
The Chef's Recommendations -
Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef
Mr. Takizawa was born in Aichi Prefecture on April 13th, 1981. While working at his former job in the amusement park industry, his sincere approach to his work and amazing customer service caught the attention of the future owner of Yakiniku Sawagi, and when restaurant opened, he was scouted as a chef. He works tirelessly every day on everything from assessing inventory to setting up, to managing how customers are served. He says, [We procure fresh meat daily so we can serve our customers delicious offal without any foul smell.]
滝澤 清成Kiyonari Takizawa
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Steak House Kitchen Hida
ステーキハウス キッチン飛騨
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak
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河本 敏久Toshihisa Kawamoto
The Chef's Recommendations -
The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.
Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.
河本 敏久Toshihisa Kawamoto
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Torikadoya
鳥かど家
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake
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鈴木 徹雄SUZUKI TETSUO
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I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.
Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.
鈴木 徹雄SUZUKI TETSUO
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LOBOS Ginza
LOBOS 銀座店
- Ginza, Tokyo
- Spanish/Mediterranean,Global/International / General / Spanish / Italian
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野口 元気NOGUCHI GENKI
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We only want to make you happy. Seeing our customers smile is the greatest honor.
He was born in 1986 in Tokyo. He wanted to become a chef for as long as he can remember. Since he was 10 years old, he has cooked for family and friends, hoping only for smiles from those that try his food. He started working in an Italian restaurant at the age of 20, but wanting to learn the basics of cooking and holding a versatile outlook on the industry, he changed to a blowfish restaurant. He joined Lobos in 2010 and started working at their Ginza location. Holding to his motto of cooking to make people smile, he diligently studies day and night.
野口 元気NOGUCHI GENKI
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Tokyo Ebisu Kushitei Hakata Kooten
東京恵比寿 串亭 博多くうてん
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)
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藤瀬 誠也Seiya Fujise
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Seeking for his ideal world, he entered the cooking field.
His dream in his teens was to have a job with which he could create something. While working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant.
藤瀬 誠也Seiya Fujise
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