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1741 - 1760 of 1837 chefs

Kobe Harborland Sandaya

神戸ハーバーランド 三田屋

  • Harborland, Hyogo
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田 茂郎MURATA SHIGERU

Providing topquality beef cultivated by scouring the industry with a critical eye.

Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.

村田 茂郎MURATA SHIGERU

Minoru Shokudo Ginza Mitsukoshi

みのる食堂 銀座三越店

  • Ginza, Tokyo
  • General,Western / General / General

大内 義和OUCHI YORIKAZU

He has refined his skills basically in Italian cuisine. Now he is playing an important role at Minoru Shokudo.

He was born in 1979 in Kanagawa Prefecture. He began to dream of becoming a chef in his school days, learned cooking at high school, and got his cooking license. After graduating, he gained experience primarily in restaurants specializing in pasta and entered Kabenoana Co., Ltd. Following that, he gained experience at Le Vin Vivant (wine bar in Tamachi) and finally joined Minoru Shokudo. Now he is the chief chef there.

大内 義和OUCHI YORIKAZU

Hakata Miyachiku

博多みやちく

  • Nakasu, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

川上 大輔KAWAKAMI DAISUKE

My mother was my mentor in cooking. Food was always a part of my life.

When he was in university, he started working at a sushi restaurant, which lasted three years. Subsequently, he worked at a restaurant specializing in charcoal grilling. After eleven years of acquiring the necessary skills and expertise, he became the manager. About four years ago, I started breaking new ground with Hakata Miyachiku and am still doing so today.

川上 大輔KAWAKAMI DAISUKE

Sushiya no Yamada

すし屋のやま田

  • Susukino, Hokkaido
  • Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

山田 弘YAMADA HIROSHI

The Chef's Recommendations

If I were to have a restaurant I'd have a sushi restaurant

Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.

山田 弘YAMADA HIROSHI

Ahill Ginza

ahill 銀座

  • Ginza, Tokyo
  • French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak

山中 昌昭YAMANAKA MASAAKI

A dynamic expression of delicate French cooking with teppanyaki (Japanese hot plate) style cooking.

Born in 1979 in Osaka. While working part-time and chasing his dreams, he learned cooking by watching others and using the ingredients in his house. He would then share this cooking with his friends, and it was their positive reaction that led to him deciding upon a career in cooking. After working for eight years in an Italian restaurant, he started working at Ahill through the introduction of an acquaintance. He currently works as the head chef, using the dynamic teppanyaki style to produce delicate French food.

山中 昌昭YAMANAKA MASAAKI

Difference

Difference

  • Awaza/Kyomachibori, Osaka
  • French,Italian/French / French / Wine / Sake

藤本 義章FUJIMOTO YOSHIAKI

The Chef's Recommendations

Hard work is the secret behind our smart chef's true talent

He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.

藤本 義章FUJIMOTO YOSHIAKI

Genkiya No.2

げんき家 2号店

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu

内山 博之UCHIYAMA HIROYUKI

Unforgettable enjoyment, a journey to the world of cuisine...

Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.

内山 博之UCHIYAMA HIROYUKI

Jumelles 29

Jumelles 29(ジュメルニジュウク)

  • Shijokawaramachi/Teramachi, Kyoto
  • French,Italian/French / General / French / Western Sosaku (creative cuisine)

村上 章MURAKAMI AKIRA

The Chef's Recommendations

Your delighted smiles over his cooking makes him happy

Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.

村上 章MURAKAMI AKIRA

Organ

organ(オルガン)

  • Ogikubo, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

紺野 真KONNO MAKOTO

The Chef's Recommendations

The encounter with natural wine greatly influenced his restaurant's core principles after setting out on his own

He was born in Tokyo in 1969. He went to America during his schooling days, and an experience at a part-time job in a restaurant gave him the motivation to enter this industry. He returned to Japan when he was 29, and pursued further training at a cafe in Harajuku, and the bistro "Au Rendez-Vous" in Chitose-Funabashi. During his training, he encountered natural wine and found himself spellbound by its great flavor. He set out on his own in 2005 and opened "uguisu" in Sangenjaya. In 2011, he opened his second shop, "organ", as its owner.

紺野 真KONNO MAKOTO

Itamae Yakiniku Itto Tenka Chaya Main Store

板前焼肉一斗 天下茶屋本店

  • Tengachaya/Nishinari, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近 六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近 六次ARICHIKA ROKUJI

Aroma Fresca

アロマフレスカ

  • Ginza, Tokyo
  • Italian,Italian/French / Italian

原田 慎次HARADA SHINJI

The Chef's Recommendations

The chef who combines arrangement, scent, and flavor into one dish

Born on July 28, 1969, in Tochigi prefecture, the owner has been interested in cooking since the age of 15. In high school, he worked part time at a restaurant and felt intrigued by the field of cuisine. While studying at Hattori nutrition college, he worked part time at Jino in Roppongi, where he later became a full time worker. He trained under chef Hiroshi Satake for 5 years and then worked at Jino no.2 for 4 years. In 1998, he opened Aroma Fresca in Ginza with Hiroshi Tazawa. Since then, he has been working as both a cook and an entrepreneur who manages multiple restaurants.

原田 慎次HARADA SHINJI

Mutsukari

六雁

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Shojin Ryori (Buddhist cuisine)

秋山 能久AKIYAMA YOSHIHISA

The Chef's Recommendations

Our stoic chef incorporates his life philosophy into every dish

A native of Ibaraki Prefecture, he moved to Tokyo after graduating from high school. He studied culinary arts at Tokyo Liberal Arts College's Kappo Suzuki restaurant and honed his skills for ten years. Afterwards, he undertook a stint at the restaurant "Gesshinkyo" and learned about vegetarian cuisine. In 2005, he became Mutsukari's head chef.

秋山 能久AKIYAMA YOSHIHISA

Momofuku

百福

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General

百瀬 敢司MOMOSE ATSUSHI

This chef has devoted himself to the art of preparing fugu (pufferfish) for 28 years, and continues his exploration of the most delicious fugu dishes

Born on April 8, 1967, in Gifu Prefecture. After graduating from high school, he studied in a culinary school, before joining a fugu (blowfish) restaurant in Osaka, where he would work for 20 years. In 2007, he opened his Momofuku restaurant in Nagoya, Aichi Prefecture. He is committed to making his restaurant a place his customers invite their loved ones to, and long to visit again.

百瀬 敢司MOMOSE ATSUSHI

Akasaka Kitafuku

赤坂きた福

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine

川崎真人KAWASAKI MASATO

A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle

Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.

川崎真人KAWASAKI MASATO

Yakitori Abe

やきとり阿部

  • Meguro, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine

阿部 友彦ABE TOMOHIRO

The Chef's Recommendations

From Italian food to yakitori, he closed his own shop to train at a famous restaurant

He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.

阿部 友彦ABE TOMOHIRO

Kizushi

喜寿司

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / Sushi

油井 隆一YUI RYUICHI

The Chef's Recommendations

A Renowned Chef, Whose Career Began With Western Food

Mr. Yui was born in 1942 and grew up in Tokyo. Because he was acquainted with French food from a young age due to his mother's influence and also because he is left-handed, which is unusual for a sushi chef, his professional cooking career started with Western food at "Tokyo Kaikan." After completing his training, Mr. Yui returned to his birthplace and parents' home, "Kizushi" in Tokyo's Ningyocho, where he started from the lower ranks, acquiring the skills to become a sushi chef. Supplementing the traditions of Edo-style sushi with his skills in Western cuisine, Chef Yui is a leader in Tokyo's culinary scene.

油井 隆一YUI RYUICHI

Bishokudokoro Sakuji Nishishinjuku

美食処 作治 西新宿店

  • Nishi-Shinjuku, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

安藤 孝司ANDO TAKASHI

Leave the hospitality of Japanese cuisine up to this chef.

At Ichukyo, a kaiseki (traditional Japanese banquet) restaurant in Tokyo's Omi, he trained under the former director and head chef of Nadaman. "Let me serve you a feast in which you will sense the passage of the seasons in the ingredients and the arrangements," he tells us.

安藤 孝司ANDO TAKASHI

Sumibi Yakiniku Himawaritei

炭火焼肉 ひまわり亭

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

梶原 直人KAJIWARA NAOTO

The chef strives everyday to make his restaurant an energizing place for his customers.

Born in1971, in Yamanashi prefecture, the chef has always loved cooking since his childhood. With his experience working at a yakiniku (Japanese BBQ) restaurant, he came to think, "If I were to have a job for life, I'd like to become a chef who makes people happy." As he was especially charmed with yakiniku, which seemed to invigorate people, he decided to work at a yakiniku restaurant in Yokohama when he was 20. After that, he opened up his own restaurant, Yakiniku Himawari Tei. He makes his own tare (sauce) and kimchi (pickled cabbage), and provides delicious meat for a reasonable price.

梶原 直人KAJIWARA NAOTO

Teppanyaki Ousaka

鉄板焼 逢坂

  • Juso/Tsukamoto, Osaka
  • Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling)

上手 義久KAMITE YOSHIHISA

Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of

Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.

上手 義久KAMITE YOSHIHISA

Sohonke Yamako

総本家やまこう

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

山田 崇詞YAMADA TAKASHI

The parttime job he had in university paved the way to where he is today

Takashi Yamada was born in Hokkaido on the 19th of June, 1948. The part-time job he held at a sushi restaurant whilst he was at university was the spur that drove him into the culinary world. When his part-time job finished, he simply went on to become a full-time employee there. He performed a great deal of training and learned about cooking as a sushi chef. In 1975, he became the manager of the restaurant and began to look after the administrative side as well. In 1981, he went independent and opened Sohonke Yamako, where he currently spends every day displaying his proficient culinary talent. He is an expert of Japanese cuisine who lets the flavours of the ingredients speak for themselves, which is loved by customers of all ages.

山田 崇詞YAMADA TAKASHI

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