281 - 300 of 1747 chefs
-
Wagyu Yakiniku Kakunoshin Roppongi Branch
和牛焼肉 格之進 六本木店
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)
-
![]()
柏木 悠希Yuki Kashiwagi
-
Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.
Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.
柏木 悠希Yuki Kashiwagi
-
-
UOHIDE Yoyogi-Hachiman Branch
魚秀 代々木八幡店
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Izakaya (Japanese tavern),Taverns
-
![]()
小俣 卓也Takuya Omata
-
Trained at various types of restaurants, including Japanese and Italian restaurants.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.
小俣 卓也Takuya Omata
-
-
Juraku no Sono
聚楽の園―じゅらくのそのー
- Okayama Station, Okayama
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
仲吉 司Tsukasa Nakayoshi
-
The "fun of cooking" that Mr. Nakayoshi learned in practical work is the start of everything.
He was born in 1988 in Okinawa. When he went to a vocational school in Okayama, he experienced a part-time job at a restaurant. Through his experiences, he learned the "fun of cooking" and aspired to be a chef. In a creative Izakaya where he has worked for five years, he was influenced by the research enthusiastic owner and developed a growing admiration for the work of a chef. After that, he started his life as a chef in earnest. He has experience as a chef in Italian and meat bars and is currently active at Juraku no Sono.
仲吉 司Tsukasa Nakayoshi
-
-
Yamato Ryori Tsukiji Ihachi Main Branch
倭料理 築地伊八 本店
- Tsukiji, Tokyo
- Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak
-
![]()
池本 之浩Yukihiro Ikemoto
-
Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.
He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.
池本 之浩Yukihiro Ikemoto
-
-
Nihonshu to Obanzai no Kyosakaba Kensui Nishiki
日本酒とおばんざいの京酒場 けんすい錦
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
浅野 祐介Yusuke Asano
-
Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.
He was born in Kyoto. He has been familiar with Japanese food since childhood and loves to cook. Wanting to make people happy by making delicious food, he accumulated much experience and honed his skills at various restaurants. As a result, he was involved in Kensui Nishiki from the start-up and became its chef.
浅野 祐介Yusuke Asano
-
-
Sushi Miyako
鮨みやこ
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
五十嵐 介一Keiichi Igarashi
-
Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.
He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.
五十嵐 介一Keiichi Igarashi
-
-
Yakiniku Wajima
焼肉わじま
- Asahikawa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky
-
![]()
久保 由規Yuuki Kubo
-
Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.
He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.
久保 由規Yuuki Kubo
-
-
8TH SEA OYSTER Bar Shibuya Hikarie
8TH SEA OYSTER Bar 渋谷ヒカリエ
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine
-
![]()
三中西 歩Ayumu Sannakanishi
-
Invite you to a new world of food created by the curious mind.
Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.
三中西 歩Ayumu Sannakanishi
-
-
Yakiniku Ishigakijima Misakigyu Akasaka Branch
焼肉石垣島美崎牛 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
-
![]()
阿次富 洋貴Hirotaka Ajitomi
-
Presenting the charm of "Misaki Beef" in Akasaka.
Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.
阿次富 洋貴Hirotaka Ajitomi
-
-
Teppanyaki Steak SUN SHO
鉄板焼 ステーキ SUN SHO
- Akasaka, Tokyo
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
-
![]()
田中 裕子Hiroko Tanaka
-
Ms. Tanaka's enjoyment of cooking and tasting food is the starting point of her career as a chef.
She was born in Osaka. Her love for cooking has already developed since she was in elementary school, and she served the same menu to her family whenever she had cooking classes in home economics. She also loved to eat. After graduation, she entered the restaurant industry and has been constantly involved with restaurants ever since. Having attended culinary school, she has worked as the proprietress of a sushi restaurant and a restaurant. She also worked at a teppanyaki restaurant in Roppongi and aspired to open her own restaurant someday. Then, she opened Teppanyaki Steak SUN SHO in 2015 as the owner-chef.
田中 裕子Hiroko Tanaka
-
-
Kyoto Style Teppan Hasegawa
京風鉄板 はせ川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine
-
![]()
肥後 悟 氏Satoru Higo
The Chef's Recommendations -
Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi
Satoru Higo is a chef who started his culinary journey with Western cuisine and later discovered teppanyaki. After working as the manager and head chef at a steakhouse in Kitashinchi, he assumed the position of head chef at Kyoto-style Teppanyaki Hasegawa in Shinsaibashi in February 2022.
肥後 悟 氏Satoru Higo
-
-
Akaushi Dining yoka-yoka Sakuramachi Branch
あか牛Dining yoka-yoka桜町店
- Kumamoto, Kumamoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Steak / Yakiniku (grilled meat)
-
![]()
村口 僚太Ryota Muraguchi
-
Mr. Muraguchi is a chef who always with a smile, saying, "I want to bring smiles to the faces of all the guests who visit."
He was born in 1990 in Kumamoto. When he first encountered "cooking," he felt joy. He also found pleasure in having people eat it and making them smile, recognizing that it was a profession that suited him well and moving on to the culinary world. He honed his culinary skills by training for two years at a university hospital cafeteria, one year at a sushi restaurant, and four years at a Japanese-style bar. Currently, he works as a chef at Akaushi Dining yoka-yoka Sakuramachi Branch. He says that he wants to bring smiles to the faces of all the guests who visit.
村口 僚太Ryota Muraguchi
-
-
Kyoufu Ippin Ryouri Kiyomizu
京風一品料理きよみず
- Okaido/Gintengai, Ehime
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
-
![]()
森脇 巧Takumi Moriwaki
-
Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.
He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.
森脇 巧Takumi Moriwaki
-
-
ETO Sanchome Branch
料理人 えとう 三丁目店
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
-
![]()
衛藤 幸平Kohei Eto
-
Delighting guests with delicious, multi-faceted creations
Mr. Eto was born in 1980 in Akita Prefecture. He first set down the path to becoming a chef in his 20s, where he trained through work at blowfish and Japanese restaurants in Akita City. After developing skills at Japanese, Chinese, and Western restaurants and long-standing ryokan (traditional Japanese inns), he joined [Shunsai Wasou ETO] as head chef in 2011. After taking over as manager at [ETO] in 2016, he has served as the head of [ETO Sanchome store] since its opening in 2019. While specializing in Japanese cuisine, he also has experience in a wide range of cuisines, including Western and Chinese styles. The multi-faceted expressions of his skill continues to delight his customers.
衛藤 幸平Kohei Eto
-
-
KARAOKE HUNDRED Ikebukuro Nisiguchi Branch
KARAOKE HUNDRED 池袋西口店
- Ikebukuro West Exit, Tokyo
- Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer
-
![]()
泉岡裕吏Yuuri Izuoka
-
Mr. Izuoka came to the store once and felt it was life-changing.
He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.
泉岡裕吏Yuuri Izuoka
-
-
Niku-ryori Zushio
肉料理 Zushio
- Fukuyama/Fuchu, Hiroshima
- Izakaya (Japanese tavern),Taverns / General / Steak / Wine
-
![]()
大橋 一志Kazushi Ohashi
-
Mr. Ohashi is a chef who attracts many people with his skillful technique to offer the best ingredients.
He was born in 1978 in Hiroshima. He started his chef career at an Italian restaurant in Osaka. After that, he experienced Japanese cuisine, kaiseki cuisine, and charcoal grilling for seven years in Hiroshima and came across teppan cuisine. After studying teppan cuisine for nine years, he opened Zushio in Fukuyama, Hiroshima. His motto is to provide the best food at the most reasonable price possible. Some ingredients are offered at less than half the typical restaurant prices, showing Mr. Ohashi's strong enthusiasm.
大橋 一志Kazushi Ohashi
-
-
Niku Kappo ASATSUYU
肉割烹 ASATSUYU
- Yotsubashi/Shinmachi/Horie, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine
-
![]()
西尾 佳則Yoshinori Nishio
-
Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.
He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.
西尾 佳則Yoshinori Nishio
-
-
Location Dining Nagi
ロケーションダイニング 凪
- Onna-son, Okinawa
- Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion
-
![]()
岩下 拓人Takuto Iwashita
-
With his highly creative cuisine, this chef is on a mission to invent dishes that never get old
Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.
岩下 拓人Takuto Iwashita
-
-
Sushi Kappo Kinari
寿司割烹喜成
- Kinshicho/Sumiyoshi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
小森 和彦Kazuhiko Komori
-
Mr. Komori's excellent eye for ingredients, which shows his many years of experience, has earned him the respect of the industry
Mr. Komori was born in 1970 in Saitama. Influenced by his uncle running a sushi restaurant, he grew up familiar with cooking. He began training at Hachioji Hama Sushi and worked there for 18 years. During this time, he won the National Sushi Artisan Championship. After that, he worked successively at different restaurants, including Sushi Wa for 8 years, Tsukiji Otsubo for 3 years, Mitaka Sushi Kappo Fukumatsu for 7 years, and Sushi Komori for 3 years. He is currently working at Sushi Kappo Kinari, which opened in December 2021. With his keen judgment for ingredients that is supported by his many years of experience, he has gained the respect of customers and industry colleagues.
小森 和彦Kazuhiko Komori
-
-
Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch
串かつ酒場 ひろかつ 上野アメ横店
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns
-
![]()
小俣 卓也Takuya Omata
-
Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
-
