1481 - 1500 of 1754 chefs
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Gyutan Sumiyaki Rikyu West Exit Main Branch
牛たん炭焼利久 西口本店
- Sendai Station West Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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渡邉毅WATANABETAKESHI
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Ceaselessly refining his skills in Japanese cuisine
After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".
渡邉毅WATANABETAKESHI
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Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
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油井 伸太郎YUI SHINTARO
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A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
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Kasane
かさね
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Sake / Shochu
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柏田 幸二郎KASHIWADA KOJIRO
The Chef's Recommendations -
A chef who layers the flavors of the four seasons and the encounters between people
Kojiro Kashiwada is a native of Miyazaki Prefecture in Kyushu. Because he had a dining hall for a home, he naturally chose the path of the chef. After training at a ryotei (traditional Japanese restaurant) in Osaka that specialized in catering, he worked for five years at Gyozantei in Miyazaki before moving to Tokyo in order to establish the second branch of that restaurant in the Akasaka neighborhood. He worked for about seven years at the Akasaka store before setting out on his own. It has been 16 years since he first opened Kasane.
柏田 幸二郎KASHIWADA KOJIRO
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Gyutan Sumiyaki Rikyu East Entrance
牛たん炭焼利久 東口分店
- Sendai Station East Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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佐々木竹美SASAKITAKEMI
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Making a career out of his favorite dish
Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.
佐々木竹美SASAKITAKEMI
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Amets
Amets
- Asakusa, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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服部 公一HATTORI KOICHI
The Chef's Recommendations -
The traditional homemade food that he finally reached after traveling all over Spain.
He was born in Tokyo in 1979. He found employment for a period after graduating from college, but resolved to aim to become a chef. With just the clothes on his back, he went to Spain and perfected his skills over five and a half years in a total of eleven restaurants, from bars on the street to famous modern Spanish restaurants. He was particularly surprised by the homemade food that he encountered in the rural community of Catalonia. This surprise carried over to "Amets", which he opened soon after returning to Japan. He admired wild game so much that he obtained a hunting license by himself, and he is distinctly characterized by his speedy actions, as he says, "Once I think about it, I do it immediately."
服部 公一HATTORI KOICHI
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GRAHM'S CAFE Los Angeles
GRAHM'S CAFE Los Angeles
- Kyobashi, Tokyo
- Cafe,Cafe/Sweets / American / Wine
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山本 秀正YAMAMOTO HIDEMASA
The Chef's Recommendations -
From a chef to a global culinary producer
Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.
山本 秀正YAMAMOTO HIDEMASA
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India & Nepal Restaurant Sansar Shinjuku
インド・ネパールレストラン サンサール 新宿店
- Shinjuku East Exit/Kabukicho, Tokyo
- Indian,Other Asian / Indian / Nepalese / Soup Curry
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タパ・マガル・ビームTAPA MAGARU BIMU
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Fond memories of dinner parties at home inspired him to become a chef at a young age.
He was born September, 1977, in Nepal. When he was small his parents were chefs who often hosted parties. His memories of how much the smiling guests loved the food made him long to become a chef himself. Delighting people with the food he serves is his favorite thing in the world.
タパ・マガル・ビームTAPA MAGARU BIMU
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Le Coeur et Kokoro
Le Coeur et 心
- Kokura, Fukuoka
- General,Western / General / French / European
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山下 誠市YAMASHITA SEIICHI
The Chef's Recommendations -
I dove into the world of food because I wanted to make people happy through my food.
I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.
山下 誠市YAMASHITA SEIICHI
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Restaurant Le japon
レストラン ル・ジャポン
- Nakameguro, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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中田 耕一郎NAKADA KOICHIRO
The Chef's Recommendations -
French fusion cuisine with an added Japanese undertone
Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.
中田 耕一郎NAKADA KOICHIRO
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Dining Bar YZ
ダイニングバーYZ
- Hida/Takayama, Gifu
- Pasta/Pizza,Italian/French / Steak / Pizza / Cocktail
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吉實 賢介YOSHIZANE KENSUKE
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Brings delicious tastes to life with his cooking experience that can't be confined to one culinary style
Born in 1981 in Hida, Gifu Prefecture. Aspiring to become a chef, he trained at the Japanese food restaurant "Izakaya Fumi" in Nagoya city's Chikusa district and "Karatoya" in the Sakae district from the age of 18 on. After that, he returned to Takayama and opened this restaurant in 2012, turning his dream into a reality.
吉實 賢介YOSHIZANE KENSUKE
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Kagura
神楽‐kagura‐
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Western Teppanyaki (iron griddle grilling)
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小西 健太KONISHI KENTA
The Chef's Recommendations -
He brings all of the culinary skills he's cultivated to life here at Kagura
He entered the culinary world at the age of 18. First, he built up experience at authentic Japanese restaurants all around Osaka. He then offered his skills to the owner of Kagura in 2012, where he was promoted to head chef.
小西 健太KONISHI KENTA
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FRICK
FRICK（フリック）
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Italian / Wine
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深田 景FUKADA KEI
The Chef's Recommendations -
Trained under two master chefs
Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.
深田 景FUKADA KEI
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Hinaizidori-Yakitori Maekawa
比内地鶏 maekawa
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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前川 治MAEKAWA OSAMU
The Chef's Recommendations -
Since deeply enjoying chicken as a child, he headed straight on the path to being a chef.
A chef with strong roots, his father worked as head chef of Tokyo Kaikan and cooked chicken roasts on his days off. Because of his enjoyment of chicken, he set out to be a yakitori (chicken skewer) chef from the age of 19. Since leaving home he spent 20 years leading his siblings at the famous "Kushi Ginza," before opening "Hinaizidori-Yakitori Maekawa" in 2011. Since then he has only used Hyuga Dori and Nagoya Kochin chicken from the best hand-rearing farms in the country. He continues to search for new ways to use the best ingredients.
前川 治MAEKAWA OSAMU
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Kawajin Main Store
川甚本店
- Susukino, Hokkaido
- Japanese,Japanese / General / Hokkaido Cuisine / Kaiseki (traditional multi-course meal)
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本間 勇司HOMMA YUJI
The Chef's Recommendations -
A Japanese professional chef with attention to using safe ingredients.
He was born in 1970, Wakkanai city, Hokkaido. He got a job working at a sushi restaurant where he worked for two years at the recommendation of one of his junior high school teachers. After working there, he further polished his skills at a Japanese restaurant in Tokyo, and he has been the head chef at Kawajin Main Store since 2006. These days, as consumers become more aware of what they are eating, we take prudence in insuring the safety of our ingredients, and we only use ingredients grown locally with low amounts of agricultural chemicals.
本間 勇司HOMMA YUJI
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Hokkai Shabu Shabu Kita 2 Jo
北海しゃぶしゃぶ北2条店
- Sapporo Station, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)
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佐々木 彰則SASAKI AKINORI
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Working hard with the staff to create a comfortable restaurant
Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.
佐々木 彰則SASAKI AKINORI
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Oebi Tempura Senmonten Sanki
大エビ天専門店 さんき
- Minato-ku/Minami-ku/Midori-ku, Aichi
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Udon (noodles) / Tendon/Tenjyu (tempura bowl)
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岩井 春幸IWAI HARUYUKI
The Chef's Recommendations -
Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.
He was born in January 1951, in Yaotsu Town in Kamo District, Gifu Prefecture. Our manager's previous job was making tempura at a snack store in a market. With 21 years experience in the industry, he created "Oebi Tempura Senmonten" to bring you the freshest shrimp cooked in the most delicious manner. Our chef puts his all every day in order to see our customers' happy, satisfied expressions.
岩井 春幸IWAI HARUYUKI
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Char-Grill Yakitori Mamecho Tsurumai branch
炭火やきとり 豆鳥 鶴舞店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Chicken / Nagoya Cochin (chicken)
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林 英樹HAYASHI HIDEKI
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Attracted to restaurant management since he was a child
Born July 24th, 1970, in Aichi Prefecture. He has loved to cook since he was a child, and every time he went out to eat at a restaurant he was fascinated by the ambiance, and wound up wanting to own his own establishment when he grew up. After graduating from high school he attended the Osaka Abeno Tsuji School of Culinary Arts, where he trained to become a traditional chef. He then built up experience at a variety of restaurants before opening Mamecho.
林 英樹HAYASHI HIDEKI
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Shinkiro
蜃氣楼
- Gion, Kyoto
- Japanese,Japanese / General
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島田 涼SHIMADA RYO
The Chef's Recommendations -
He continues to perfect his skills in a traditional geisha district in order to create food that delights his customers
He loves delicious food and wanted to be able to serve it to customers, so he made the decision to become a chef. Since graduating from culinary college he has spent 13 years working in Japanese restaurants, learning the trade from the basics and building up experience. He is particular about drawing out the innate flavor in ingredients that contain a sense of season and provenance, while at the same time adding an extra touch to simple food. The taste of his food is loved by people of all different ages, and he continues to display his skills, encouraged by expressions of appreciation for his cooking.
島田 涼SHIMADA RYO
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Restaurant Carrot
レストラン キャロット
- Ueda/Komoro/Saku, Nagano
- Pasta/Pizza,Italian/French / Pasta / Pizza
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三田 錦朗MITA KINRO
The Chef's Recommendations -
Our goal is to make sure our parents eat delicious food.
Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.
三田 錦朗MITA KINRO
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Fermintxo
フェルミンチョ
- Nishi-Azabu, Tokyo
- Spanish/Mediterranean,Global/International / European / Wine / Spanish
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作元 慎哉SAKUMOTO SHINYA
The Chef's Recommendations -
Breathing new life into traditional Spanish cuisine
He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.
作元 慎哉SAKUMOTO SHINYA
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