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1461 - 1480 of 1837 chefs

Soshu Torigin Main Branch

相州 鳥ぎん 本店

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken

瀬戸 清乃Kiyono Seto

Unable to ignore her passion for cooking, she changed her profession to become a hardworking chef

She was born in Kanagawa Prefecture. Although her former profession was completely unrelated, she was unable to contain her interest in the restaurant industry and her passion for cooking, and became a chef. Her career as a chef began at [Soshu Torigin,] a restaurant that she had often come to ever since she was a child, and a place that she felt had delicious food. She studies hard on a daily basis in order to create food that brings joy to customers. She now serves kushiyaki (grilled skewers) that have been grilled to juicy perfection.

瀬戸 清乃Kiyono Seto

Honba No Aji Maruaki

本場の味 丸明

  • Hida/Takayama, Gifu
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Local Sake / Korean / Yakiniku (grilled meat)

溝端 研一Kenichi Mizobata

He got started thanks to memories of his delighted customers

Chef Mizobata was born in October 1979 and is from Takayama city in Gifu prefecture. He says he studied cooking at high school and was very diligent with his studies. He says that his future career path was decided by the joy he felt when his customers told him "that was delicious!" at his part time job. Even now that it is a famous restaurant, even known overseas, he continues to devote himself to cooking every day so that he can hear his customers' sincere words of satisfaction.

溝端 研一Kenichi Mizobata

Yakiniku & Sake USHIGORO Kan Gotanda Branch

焼肉と和酒 うしごろ 貫 五反田店

  • Gotanda, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

中西 信二Shinji Nakanishi

Started a career as a chef working in Japanese restaurants.

Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.

中西 信二Shinji Nakanishi

Torisei Kyoto Tower Sando branch

鳥せい 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

冨田 潤Jun Tomita

He has been fascinated with creating food and the atmosphere in a restaurant.

He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch]. 

冨田 潤Jun Tomita

Azabu-juban Hatano Yoshiki

麻布十番 秦野よしき

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野 よしきYoshiki Hatano

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].

秦野 よしきYoshiki Hatano

Azabujuban Shimoi

麻布十番 しも井

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General

直井 三千輝Michiteru Naoi

His passion for cooking led Mr. Naoi to this career.

He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.

直井 三千輝Michiteru Naoi

SHIROSAKA - Sumibi Kappo

炭火割烹 白坂

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine

井伊 秀樹Hideki Ii

He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.

He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.

井伊 秀樹Hideki Ii

Sisiliya

Sisiliya

  • Kannai/Bashamichi, Kanagawa
  • Pasta/Pizza,Italian/French / Pizza

小笠原 敦OGASAWARA ATSUSHI

The Chef's Recommendations

Aiming for Japan's ultimate pizza instead of an Italian replica

He was born in Chiba prefecture in 1965. He was impressed by the Neapolitan pizza that he encountered by chance on a vacation, and decided to change to a pizza artisan. After that, one of his connections gave him a chance to go to the island of Sicily, and after returning to Japan in 2001, he opened "Sisiliya" in Yokohama. In order to create the ultimate pizza in Japan different from that in Italy, he adjusted everything from the flour and water to the temperature and humidity in a trial-and-error process. The current flavor is largely a result of self-learning from this repeated process. Subsequently, he also obtained the maestro qualification from the Associazione Pizzaiuoli Napoletani in Giappone.

小笠原 敦OGASAWARA ATSUSHI

Toriyoshi Naka-Meguro

鳥よし 中目黒店

  • Nakameguro, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山口 晶Akira Yamaguchi

The key to keep offering tasty yakitori is generous careful preparation

Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste. 

山口 晶Akira Yamaguchi

Gion Owatari

祇園 大渡

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

大渡 真人OOWATARI MAHITO

The Chef's Recommendations

Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.

Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.

大渡 真人OOWATARI MAHITO

Kinosuke

喜之助

  • Hakone/Gora, Kanagawa
  • Japanese,Japanese / General / Sawa (cocktail of spirits and soda) / Highball

永井 孝司Takashi Nagai

The Chef's Recommendations

Always making efforts to please the guests with his dishes.

He was born in 1971 in Kanagawa prefecture. He got interested in cooking for the first time in his middle school days when he made sunny side up eggs and was told [delicious]. He has accumulated trainings and improved his knowledge and skills, only to serve delicious food. He sticks to using high-quality ingredients to bring out the original tastes of the ingredients to their maximum. Now he is devoting himself in studying about ingredients, especially to increase his repertory with [boiled fish with soy sauce].

永井 孝司Takashi Nagai

PANCAKE ROOM

PANCAKE ROOM

  • Kyoto Station, Kyoto
  • Sweets,Cafe/Sweets / Cake / Others

北沢 真法Masanori Kitazawa

The Chef's Recommendations

A trip to Hawaii became his turning point to be a chef.

He was born in 1980 in Shiga prefecture. Though he was working as an office worker and had nothing with the restaurant field, he decided to enter the restaurant field he was dreaming of, and started training at a restaurant. He was fascinated with Hawaii when visited there as a tourist and started studying about Hawaiian cuisine after returning to Japan. He opened [PANCAKE ROOM] serving Hawaiian dishes in Kitayama, Kyoto. He is currently devoting himself in developing new pancakes.

北沢 真法Masanori Kitazawa

MOSS okinawa

MOSS okinawa

  • Kokusai dori, Okinawa
  • French,Italian/French / Japanese Sosaku (creative cuisine) / French / Western Sosaku (creative cuisine)

中村 寿之Toshiyuki Nakamura

Following the footsteps of his father, Mr. Nakamura himself became a chef.

He was born in 1989 in Kanagawa. From the age of 12, he helped his parents run restaurants and improve his sense of cooking. His career began in earnest at the age of 18. He studied under Chef Sakai at La Rochelle for 10 years. He opened a cafe & private accommodation in Nakijin Village, Okinawa. In 2020, he joined I.P.S. Co., Ltd. and became the sous chef of CROSS TOKYO. After working as head chef at CROSS GRILL POT HOUSE/CROSS FOOD LAB, he became head chef at MOSS Okinawa in 2023.

中村 寿之Toshiyuki Nakamura

NoMad Grill Lounge

NoMad Grill Lounge

  • Nagatacho, Tokyo
  • Steak,Yakiniku/Steak / Steak / Italian / Wine

河野 大介Daisuke Kono

Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine. 

He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.

河野 大介Daisuke Kono

Lumiere

リュミエール

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • French,Italian/French / General / French

唐渡 泰Yasushi Karato

The Chef's Recommendations

He pushes ahead every day to improve his skills and achieve his childhood dreams.

He was born in 1963 in Tottori Prefecture and is a graduate of Tsuji Culinary & Confectionary College’s patisserie school. Ever since his childhood, he had dreamed of running his own restaurant someday, which led him to Shinsaibashi in Osaka to work at a Western restaurant. During his time working there, one of his senior colleagues inspired him to pursue French cooking. He went on to train at the renowned restaurant Jean Moulin, as well as the 3-star restaurant La Cote d'Or. Then, at age 33, he moved on to serve as head chef at Kobe Bay Sheraton Hotel & Towers. After picking up a versatile body of experience, he opened Lumiere in December of 2006, where you can find him cooking today.

唐渡 泰Yasushi Karato

Kagaya Hakata branch JR HAKATA CITY KOOTEN 9F

加賀屋 博多店 JR博多シティくうてん9F

  • Hakata Station, Fukuoka
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

平川 泰司Taiji Hirakawa

He transmits Japanese traditional food cultures through his cuisine, to please many people.

He is from Osaka prefecture. Entered the field of Japanese cuisine to acquire a trade in a new world. In this strict field, he sometimes felt like quitting. However, the more he knew about cooking, the more he wanted to acquire knowledge. He has been attracted by the deepness of the cooking world. Currently, he is devoting himself to spreading Japanese traditional food cultures to many people through cuisine, wishing to offer Japanese cuisine that can be enjoyed by everyone.

平川 泰司Taiji Hirakawa

Sumibi Yakiniku Tsurugyu

炭火焼肉 蔓牛

  • Kamihonmachi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Wine

藤原 広斗FUJIWARA HIROTO

He was impressed by the top-class yakiniku restaurant that his brother-in-law took him to when he was a high school student

Hiroto Fujiwara was born in Osaka in 1969. The meat that he ate at the top-class yakiniku restaurant that his brother-in-law took him to was so much nicer than anything that he had tasted before, that he was deeply moved by it. The desire to open a yakiniku restaurant and spread this joy to even more people led him down the path towards becoming a chef. After graduating from high school, he trained for 14 years at Kainantei in Uehonmachi, Osaka. After that, he deepened his understanding of meat at many yakiniku restaurants, before opening Sumibi Yakiniku Tsurugyu.

藤原 広斗FUJIWARA HIROTO

Nagomi Ryori Morishima

和味料理もりしま

  • Shuri, Okinawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Okinawa Cuisine

盛島 英太Eita Morishima

The Chef's Recommendations

He brings the authentic Osaka fare he learned from actual Kansai restaurants back home to Okinawa

Born in Okinawa in 1974, Iron Chef Rokusaburo Michiba inspired him to become a chef himself. He first started training in Okinawa, but he wanted to further improve his skills, so he turned to work at the famous upscale restaurant Kigawa Asai in the Kansai region. After working there for 13 years, he returned home to Okinawa and further polished his skills at pubs and French hotel restaurants. Gaining a deeper understanding of communication and ingredients, he opened Nagomi Ryori Morishima in his hometown of Shuri.

盛島 英太Eita Morishima

COCOLO - Teppanyaki & Wine

鉄板焼とワイン COCOLO

  • Fukushima/Noda, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / General

丸山 卓MARUYAMA TAKASHI

The Chef's Recommendations

Making use of his experience working in a range of different genres, he opened a restaurant where he could express himself

He entered the culinary world at the age of 21 at a French restaurant in Kitashinchi, going on to gain experience in many different types of establishments: cafes, Italian restaurants, dining bars, bars, and teppanyaki restaurants. He learned management skills at major restaurant chains like Balnibarbi and Zetton, before opening his own restaurant, COCOLO.

丸山 卓MARUYAMA TAKASHI

Nizakana Sashimi Shunsai Uminoshiki

煮魚・刺身・旬菜 海乃四季

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Shochu

鈴木 克彦SUZUKI KATSUHIKO

The Chef's Recommendations

Experience gained in restaurants all across Japan fuels his passionate exploration of local gastronomy!

He was born in Hokkaido, in 1968. After graduating from his local high school, he started working in Japanese restaurants all across the country, gaining real-life experience while developing a keen interest in local gastronomy. In 2009, he became the head chef of the Nizakana Sashimi Shunsai Uminoshiki. He visits the market everyday, putting his long experience to use in selecting and purchasing the best ingredients available, making no compromise on quality. He is renown for his boiled fish dishes, and for always bringing the best out of the ingredients he uses.

鈴木 克彦SUZUKI KATSUHIKO

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