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1301 - 1320 of 1837 chefs

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

Sushi Kapppo Otanko Funabashi Branch

寿司割烹 御旦孤 船橋店

  • Funabashi, Chiba
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市川 正ICHIKAWA TADASHI

Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.

He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".

市川 正ICHIKAWA TADASHI

CAFE RESTAURANT Yayoi

CAFE RESTAURANT やよい

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Japanese,Japanese / General / Pasta / Cake

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

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

Tapioca Belize

タピオカベリーズ

  • Kyoto Station, Kyoto
  • Cafe,Cafe/Sweets / Crepe / Ice Cream / Others

藤野 さくらSakura Fujino

Wishing to offer [a happy moment] to the guests!

She was born in 1995 in Kyoto. She has worked at a ramen (Chinese noodle) shop, café, and in the entertainment field since she was 16 years old and learned fundamental cooking skills and serving guests. At the age of 18, she encountered [Tapioca Belize] and was fascinated with its beautiful decoration, serving sweets to the guests, and engaging with shop staff and guests. Currently, she is working as the manager and a chef with a passion, enjoying offering [a happy moment] to the guests.

藤野 さくらSakura Fujino

Sengokuhara Yuzen

仙石原・游膳

  • Hakone/Gora, Kanagawa
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Shochu

生野 雄介Yusuke Ikuno

He wants the guests to enjoy the original tastes of the ingredients.

Born in Yokohama in 1980. He liked making things and having trips since he was small. That is why he was naturally interested in cooking and decided to be a chef. When visiting Hakone, people enjoy visiting many places, including his restaurant. It has been his pleasure if they remember his restaurant as one of the fun memories, on their way home in a train or a car.

生野 雄介Yusuke Ikuno

Sha Tom Yum Kung Pochana

シャー・トムヤムクン・ポーチャナー

  • Ueno, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry

チャイ・ナ・ライChai Na Rai

A chef who loves his homeland of Thailand above all else

Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.

チャイ・ナ・ライChai Na Rai

Sosaku Kushiage Tsuda

創作串揚げ つだ

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

津田 猛TSUDATAKESHI

The Chef's Recommendations

Bringing a new style of making kushiage

After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.

津田 猛TSUDATAKESHI

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

ROSEMARY'S TOKYO

ROSEMARY’S TOKYO

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Italian,Italian/French / General / Italian / Cake

鈴木 雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y. 

鈴木 雅人Masato Suzuki

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)

蓮見 壽Hisashi Hasumi

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

Cueillet

キュイエット

  • Nirasaki/Kai, Yamanashi
  • French,Italian/French / French

山田 真治Shinji Yamada

An orthodox chef of French cuisine that protects the techniques of French cooking

He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.

山田 真治Shinji Yamada

Yakiniku no Kawayoshi

焼肉のかわよし

  • Nishiki-sanchome, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

榎木 和則Kazunori Enoki

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

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

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

Shunsai Oguraya

旬菜 おぐら家

  • Ikejiri-Ohashi/Mishuku, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop

堀内 誠Makoto Horiuchi

The Chef's Recommendations

A creative chef who has devoted himself to the art of Japanese cuisine.

Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.

堀内 誠Makoto Horiuchi

Kitamae Soba Takadaya (Suehiro)

北前そば高田屋・末広店

  • Takaoka, Toyama
  • Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)

市原 昭久Akihisa Ichihara

He was inspired to become a chef because of his father

Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.

市原 昭久Akihisa Ichihara

Salon Bar Thistle

Salon Bar Thistle

  • Hikone/Taga/Aisho, Shiga
  • Cigar Bar,Bars (pubs) / General / Beer / Cocktail

宮下 純Jun Miyashita

The Chef's Recommendations

This bartender skillfully creates cocktails to suit the tastes of each and every customer

Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.

宮下 純Jun Miyashita

Kappo Nakanoya

割烹 仲乃家

  • Tochigi City/Oyama/Shimotsuke, Tochigi
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)

板長 杉山 謙二Master Chef: Kenji Sugiyama

Always pursuing high-quality Japanese cuisine diligently.

He was born in 1969 in Ibaraki Prefecture. He has 30 year of cooking experience exclusively in the field of Japanese cuisine from a sushi kappo (traditional Japanese cuisine) in Tokyo to a pufferfish specialized restaurant and an eel specialized restaurant. He is persistent in pursuing high-quality Japanese cuisine using primarily fresh local ingredients.

板長 杉山 謙二Master Chef: Kenji Sugiyama

Shiogama Shirahata

塩竈 しらはた

  • Sendai Station West Exit, Miyagi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

鈴木 直哉Naoya Suzuki

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

Ajikobo Iwasa

味工房いわさ

  • Kokubuncho/Ichibancho, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Italian / Steak

岩佐 勝Masaru Iwasa

After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant. 

He was born in 1964 in Miyagi prefecture. As his mother was operating an izakaya (Japanese pub), he was naturally interested in cooking. After graduating from high school, he entered [Mitsui Urban Hotel Sendai] which had just opened at that time. He trained there as a chef for approximately 10 years, then he and his acquaintance were involved in opening an Italian restaurant. After working there for approximately 5 years, he opened a western-style pub with counter seats only. Furthermore, he opened [Ajikobo Iwasa] in 2005. It was relocated to its current location and reopened in March, 2020.

岩佐 勝Masaru Iwasa

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