1281 - 1300 of 1843 chefs
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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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Trattoria BiCOLORE Yokohama
Trattoria BiCOLORE Yokohama
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / Pasta
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佐藤 護SATO MAMORU
The Chef's Recommendations -
In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants
He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.
佐藤 護SATO MAMORU
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Sushidokoro Yamamoto
鮨処 やま本
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / Sushi / General
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横田 駿Suguru Yokota
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Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.
He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.
横田 駿Suguru Yokota
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Chugoku Ryori Koka
中国料理 孝華
- Susukino, Hokkaido
- Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan
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富井 祥司Shoji Tomi
The Chef's Recommendations -
His career in Chinese cuisine began when he decided to move to Tokyo to open a ramen restaurant.
Born in Niigata prefecture in July 1948, Mr. Tomi is the second son in a farming family. After graduating from middle school, he decided that he wanted to work in Tokyo, and from there, he moved into Chinese cuisine. After working for 10 years in Tokyo, he honed his skills for 13 years at the Korakuen Chinese Restaurant in Sapporo, Hokkaido. In 1987, he was appointed as a head chef at "Luhua", the Chinese restaurant in Sapporo Korakuen Hotel. Later, Mr. Tomi became a general head chef, overseeing all of the types of food prepared at the hotel. He has been working for a total of 23 years. In that time, he has taken on many important roles and been involved in the training of junior chefs and promoting development. He was awarded a Medal of Honor with a Yellow Ribbon by the Japanese government in Spring 2014.
富井 祥司Shoji Tomi
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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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Saitobi Hireya Bakuro Ichidai Nagoya EAST
最飛びヒレ家 馬喰一代 名古屋EAST
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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深尾 将大Masahiro Fukao
The Chef's Recommendations -
He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.
He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France.
深尾 将大Masahiro Fukao
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Steak Kaisen Teppanyaki Kitakaze
ステーキ・海鮮 鉄板焼 北風
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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荒谷 利幸Toshiyuki Araya
The Chef's Recommendations -
As a chef, he is making the most of the customer service skills he learnt at a hotel
Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.
荒谷 利幸Toshiyuki Araya
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Hidagyu Ittoya Bakuro Ichidai Nagoya
飛騨牛一頭家 馬喰一代 名古屋
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)
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平手 徳積Tokutsumi Hirate
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Impressed with his boss's passion, he changed his specialty to Japanese BBQ.
He was born on September 26, 1973 in Aichi prefecture. Though he was an Italian chef, he decided to change his field into Japanese BBQ after being fascinated with the charms of Hida Beef and its producers, and the passion of Mr. Fukao, the president of the restaurant. His new goal is to be like Mr. Hirao who keeps studying with a sincere attitude for further improvement. In 2008, he started working at [Hidagyu Ittoya Bakuro Ichidai Nagoya], and is currently working as the master chef there while working actively to create new menus to innovate the restaurant.
平手 徳積Tokutsumi Hirate
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Hakata Udon Sakaba Wappachi
博多うどん酒場 和八 わっぱち
- Hakata Station, Fukuoka
- Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)
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出光 良二Ryoji Idemitsu
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He works hard everyday to be a chef who can make people smile
He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.
出光 良二Ryoji Idemitsu
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Shiogama Shirahata
塩竈 しらはた
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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鈴木 直哉Naoya Suzuki
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He liked fish cuisine very much.
He was born in 1984 in Miyagi prefecture. He decided to be a chef as he liked fish cuisine very much. Though he worked in a different field once, he decided to start training as a Japanese chef when he got married, in order to succeed the restaurant run by his family. He has learned everything about cooking at [Shiogama Shirahata]. Currently, he selects ingredients and develops the menu as well, to serve fresh and tasty fish dishes without compromise to his guests.
鈴木 直哉Naoya Suzuki
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Yokohama Torigin Minato Mirai branch
横浜 鳥ぎん みなとみらい店
- Sakuragicho, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot)
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小川 陽平Yohei Ogawa
The Chef's Recommendations -
A dedicated chef who pushes ahead to master yakitori (chicken skewers)
He was born in 1984 and grew up in Yokohama, Kanagawa Prefecture. Even though he had always been fascinated with the restaurant industry, his first job was in a different field. Nevertheless, his dream of working with food never faded. Today he is realizing that long-held dream at "Yokohama Torigin Minato Mirai branch", where he puts everything he has into delighting as many people as he can.
小川 陽平Yohei Ogawa
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Men Urayama Sakae Main Branch
麺うら山 栄本店
- Fushimi, Aichi
- Ramen,Ramen (noodles)
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青山 耕士Koji Aoyama
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The leader of Men Urayama, serving delicate flavors piping hot.
After obtaining a chef's license, Mr. Aoyama started working as a manager at Men Urayama. He offers beautiful and delicious ramen every day, using the broth created by the chefs at Sushi Urayama, carefully boiling the noodles, and delicately arranging the toppings. He is passionate about one of Men Urayama's specialties: providing "a bowl of soup that can be eaten hot to the last" with great care and attention to detail.
青山 耕士Koji Aoyama
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Niku Kappo Katsumata
肉割烹かつまた
- Ebisu, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak
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芳賀 信彦Nobuhiko Haga
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Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.
He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.
芳賀 信彦Nobuhiko Haga
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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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Yakiniku Ichiro
焼肉 一路
- Otsuki/Tsuru/Uenohara, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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長田 晃一Terukazu Osada
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He hopes that customers will love his food and choose to come back again
Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.
長田 晃一Terukazu Osada
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Hanbe Garden
庭園と料亭 半べえ
- Minami-ku/Ujina, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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川村 満Mitsuru Kawamura
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He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.
He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.
川村 満Mitsuru Kawamura
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Yakiniku no Kawayoshi
焼肉のかわよし
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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榎木 和則Kazunori Enoki
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Mr. Enoki is a dedicated meat chef with a keen eye for quality with years of experience and skill.
He is from Kumamoto. Originally worked at another restaurant before being recruited to join Kawayoshi. With more than 30 years of experience in the meat industry, he carefully selects meat with his wide range of experience and keen eye. To provide both "delicious" and " reasonable prices," he is responsible for everything from meat selection to price negotiation. He always seeks ways to please his customers with his delicious yakiniku, using the skills he has honed over the years. His uncompromising work is the perfect role model of an artisan chef.
榎木 和則Kazunori Enoki
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Teppanyaki Atsu-Atsu
鉄板焼き あつあつ
- Korinbo/Katamachi, Ishikawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / General
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多川 滋樹Shigeki Tagawa
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He mastered tappanyaki (grilled on iron griddle) cuisine in his own style, after accumulating training in Kanazawa and Osaka.
He was born in 1981 in Ishikawa prefecture. After working in various fields, at the age of 27 he started training at a teppanyaki (grilled on iron griddle) restaurant in Kanazawa for 2 and a half years, and at a high-end teppanyaki restaurant in Osaka for 3 years. In February 2015, he opened [Teppanyaki Atsu-Atsu] in Kanazawa to offer reasonable teppanyaki which is generally considered high-budget. His dishes served in his own style receive high reputation, such as steak with A5-rank Hida Beef, and a teppan (iron griddle) Chinese menu cooked on an iron griddle.
多川 滋樹Shigeki Tagawa
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Very Very Strawberry
ベリーベリーストロベリー
- Otaru/Yoichi/Shakotan, Hokkaido
- Italian,Italian/French / Neapolitan Pizza / Seafood / Cake
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伊藤 孝Takashi Ito
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Mr. Ito felt the limitless charm of authentic and delicious cuisine.
Mr. Ito is a native of Otaru. After graduating high school, he came to Tokyo with the aim of becoming an actor. However, he was deeply moved by experiencing authentic deliciousness at a French restaurant he worked part-time. Later, he has moved again by experiencing even more delicious authentic Italian cuisine, and he resolved to live his life walking the path of cuisine. He founded an Italian restaurant in Tokyo with a friend and built up his track record and experience, including making that restaurant prosperous. When he returned to visit Otaru, he fell in love with the buildings there and resolved to open his own restaurant in the city. He continues to provide authentic Italian cuisine to customers to this very day.
伊藤 孝Takashi Ito
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Kagurazaka Bettei Torijaya
神楽坂 別亭 鳥茶屋
- Kagurazaka, Tokyo
- Kaiseki (course menu),Japanese / Udon (noodles) / Nabe (hot pot) / Kaiseki (traditional multi-course meal)
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国府田 正Tadashi Koda
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Guided by his love of cooking, Mr. Koda entered the world of chefs.
He was born in 1965 in Tokyo. With his father running a Western-style restaurant, he developed an interest in cooking from an early age. He started his career in the Western food department at a hotel. After more than 15 years of experience, he became fascinated with Japanese food and continued training at a ryotei (traditional high-end Japanese restaurant) in Yushima. Currently, he is the third generation to take over the restaurant Kagurazaka Bettei Torijaya.
国府田 正Tadashi Koda
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