1 - 20 of 1761 chefs
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SAKE BAR CHOCO CHOCO
SAKE BAR CHOCO CHOCO
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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金沢Kanazawa
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Mr. Kanazawa opened a sake bar to introduce the delicious taste of Japan to overseas guests.
He was born in 1980 in Osaka. While working for a trading company, he had the opportunity to visit many different countries. As he tasted the cuisine of those countries and met the people there, his fascination for Japanese cuisine, which is his origin, grew. So he took a new step forward by entering the culinary world, a field he had been interested in since his student days. He studied independently and honed his culinary skills under the guidance of his acquaintance, the current head chef, and opened SAKE BAR CHOCO CHOCO as the owner in 2024.
金沢Kanazawa
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HILLS CLUB
HILLS CLUB
- Marunouchi, Aichi
- Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak
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武田 茂雄Shigeo Takeda
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Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."
Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.
武田 茂雄Shigeo Takeda
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Niku to Sakana no Kyomachi Koshitsu Konjakumonogatari Sakae Branch
肉ト魚ノ京町個室 今昔物語 栄店
- Sakae, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sushi / Shabu-shabu (boiled meat slices)
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伊藤 祥大Yoshihiro Ito
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Mr. Ito's extensive experience and solid skills are the foundation of the restaurant's flavor.
He was born in 1982 in Aichi. From a young age, he had a strong interest in making things and good food and chose to become a chef. At 25, he entered the Konjaku Monogatari Sakae Branch as an apprentice. After 12 years of rigorous training, he was promoted to sous chef at 32. Since then, he has continued to gain experience and skills and now boasts a career of more than 17 years as the head of the culinary department.
伊藤 祥大Yoshihiro Ito
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Steak House Kanai Odawara-ekimae Branch
ステーキハウス金井小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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金井百香Momoko Kanai
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Ms. Kanai came across delicious local beef.
She trained and experienced in service and cooking for eight years at Steak House Kanai Omuro-Kogen branch in Ito, Shizuoka. Having studied teppanyaki and Western cuisine, she is currently working at Steak House Kanai Odawara Ekimae branch.
金井百香Momoko Kanai
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Nihonbashi Kayabacho Sakaba Tototo
日本橋・茅場町酒場ととと
- Kayabacho, Tokyo
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake
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原田 望Nozomi Harada
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Ms. Harada honed her skills through Japanese food and Japanese cuisine.
She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.
原田 望Nozomi Harada
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Niku no Akai
肉のあかい
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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赤井 亮Ryo Akai
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Growing up surrounded by various cuisines, Mr. Akai became a food expert.
He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.
赤井 亮Ryo Akai
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Nikuko
肉幸
- Hiroo, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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島田 忠任Tadahide Shimada
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The star chef presents blissful dishes using Kobe beef.
Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.
島田 忠任Tadahide Shimada
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Sushi Umiji
寿司海路
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)
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角藤 文俊Fumitoshi Kakutou
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Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.
He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.
角藤 文俊Fumitoshi Kakutou
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Teppan Dining SEEKS
鉄板Dining SEEKS
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Western Teppanyaki (iron griddle grilling)
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坂野 稔Minoru Sakano
The Chef's Recommendations -
Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.
He was born in 1981 in Toyama. Influenced by the dishes his father cooked for him as a child, he naturally learned to cook because he began to cook for himself. Since working part-time in restaurants as a student, he has been pursuing a career in the food and beverage industry. Experienced working in a hotel kitchen and as a head chef at a kappo restaurant. Attracted by teppanyaki, which can be cheated, he opened his current restaurant.
坂野 稔Minoru Sakano
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Tetue. ~classique et nature~
Tetue.〜classique et nature〜
- Shirokane/Shirokanedai, Tokyo
- French,Italian/French / French / Wine / General
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小村 健次Kenji Omura
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Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.
He was born in 1975 in Shimane. Growing up watching his parents running a small restaurant, he naturally became a chef. Influenced by his father's Japanese cuisine but admiring the chefs on cooking shows, he chose the path of French cuisine to see a different world. After gaining experience at several stores in Tokyo, he moved to France. After returning to Japan, he worked as a chef at famous restaurants such as AUX BACCHANALES and L'ARTEMIS. In 2017, he became independent. In 2021, the name of the restaurant changed to Tetue.~classique et nature~ and rebranded. He is also a certified sommelier.
小村 健次Kenji Omura
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Yakiniku Horumon Teppan Nabe Yun
焼肉・ホルモン鉄板鍋 ゆん
- Honmoku/Yamate, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)
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権 奇鎬Giho Kwon
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Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.
He was born in 1957 in Yamaguchi. His family owned a Yakiniku restaurant in Shimonoseki, so he acquired his cooking skills as a young boy while helping his family with their business. Then, he worked as a chef from his 20s to 30s. He left the food and beverage industry once but returned to it around 2021. Later, he opened Yakiniku and Horumon Teppan Nabe Yun in Yokohama as the owner and chef. He now serves Yakiniku, Horumon, and Teppan Nabe, which are his roots as a chef, in Yokohama.
権 奇鎬Giho Kwon
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Wagyu no Kamisama
和牛の神様
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Sake
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市川 篤史Atsushi Ichikawa
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Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.
He was born in 1976 in Tokyo. From an early age, he grew up dreaming of becoming a chef. He began his culinary training at 24, honing his skills in various kitchens in French, Western, and Japanese cuisine. At Wagyu no Kamisama in Dogenzaka, Shibuya, which opened in 2022, he suggests menus that further highlight the quality of the ingredients of Wagyu beef meat as the head chef. The menu is popular among both Japanese and non-Japanese guests. He constantly strives to make the restaurant a memorable place for guests.
市川 篤史Atsushi Ichikawa
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Teppanyaki Cocoro (Grand Park Otaru)
鉄板焼き こころ （グランドパーク小樽）
- Otaru/Yoichi/Shakotan, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)
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始閣 清和Kiyokazu Shikaku
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Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.
While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.
始閣 清和Kiyokazu Shikaku
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Juban Shuraba
十番 酒楽場
- Azabu-Juban, Tokyo
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)
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ホ テムンTemun Ho
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A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.
Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.
ホ テムンTemun Ho
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EL CIELO Kitanozaka Branch
EL CIELO 北野坂店
- Sannomiya, Hyogo
- Italian,Italian/French / Italian / Pasta / Pizza
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仲井 睦Mutsumi Nakai
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Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.
He was born in 1984 in Hyogo. The first time he ate Italian food, he was impressed, which led him to become an Italian chef. In 2018, he went to Firenze, Italy. For four and a half years, he devoted himself to learning everything from Italian regional cuisine to innovative techniques and actively interacted with experienced chefs. In 2023, he opened EL CIELLO with his younger brother. They continue to prepare attractive dishes with perfect teamwork as brothers.
仲井 睦Mutsumi Nakai
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BAR SMOKED Kotobuki Ibushi Kobo
バルスモーク寿燻工房
- Asakusa, Tokyo
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine
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蒲池 修Osamu Kamachi
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Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.
He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.
蒲池 修Osamu Kamachi
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Han no Daidokoro Bettei Shibuya Branch
韓の台所別邸 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)
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大島 孝之Takayuki Oshima
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The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.
He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.
大島 孝之Takayuki Oshima
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DOMO DOMO Ikebukuro Higashiguchi Branch
DOMO DOMO 池袋東口店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)
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アデイカリ スレスAdhikari Sless
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Mr. Sless presents a delightful and delicious time with lots to eat and drink.
He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.
アデイカリ スレスAdhikari Sless
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Kobe beef and wine RUSH
神戸牛とワイン RUSH
- Honmachi/Sakaisujihonmachi, Osaka
- Steak,Yakiniku/Steak / Pasta / Steak / Wine
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川口 真平Shinpei Kawaguchi
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Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.
He was born in 1987 in Hyogo. Influenced by his mother, who was cooking well, he started cooking himself early and developed an interest in food. Starting his career as a bartender, he entered the culinary world. While honing his culinary skills, he became well-versed in wine and obtained sommelier certification. He also works in the consulting business and contributes to the food and beverage industry from various perspectives. After the Corona disaster, he established his ideal restaurant from scratch, opening RUSH in March 2024.
川口 真平Shinpei Kawaguchi
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Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch
近江うし 焼肉 にくTATSU 青山本店
- Gaienmae/Aoyama-Itchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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西岡 大空Ozora Nishioka
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Offers “luxurious time” with the carefully selected ingredients.
Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.
西岡 大空Ozora Nishioka
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