581 - 600 of 1810 chefs
-
Izakaya kappo Tamura
居酒屋割烹 田村
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
-
![]()
玉木 進Susumu Tamaki
-
Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.
It was a connection with the Kanazawa City Cooking and Restaurant Association chairman at the time that led him into the world of chefs. He decided to change his career from the publishing industry because he was fascinated by the charm of Kaga cuisine. Since then, he has been supporting Tamura in Kanazawa for 20 years. Lined up in the restaurant are photos of people everyone has seen on TV, taken when they visited the restaurant. The restaurant is renowned among celebrities as a top-rated store. Mr. Tamaki continues to study Kaga cuisine and has many repeat customers for his menu, resulting from his curiosity.
玉木 進Susumu Tamaki
-
-
Nikusho Gyuko Shinsaibashi Branch
肉匠 牛虎 心斎橋店
- Minamisemba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
小川 智大Tomohiro Ogawa
-
Seeing Mr. Ogawa's experienced coworkers made him realize the joys of customer service.
He was born in 1984 in Nara. When Mr. Ogawa worked part-time at the Japanese BBQ restaurant Urae-tei, he was inspired by senior employees and learned the joys of customer service. This experience led him to become a chef who discovered the joys of cooking in addition to customer service. He then trained and refined his skills at another Japanese BBQ restaurant. He currently works at the Shinsaibashi branch of Nikusho Gyuko. He talked about the importance of customer service, which values thoughtful care.
小川 智大Tomohiro Ogawa
-
-
uni Seafood
uni Seafood
- Roppongi, Tokyo
- Bar,Italian/French
-
![]()
國分 翔矢Shoya Kokubun
-
Mr. Kokubun entered into the world, inspired by his father who was a chef.
He was born in 1993 in Tokyo. After obtaining a chef's and nutritionist's license at a technical college in Tokyo, he studied the basics of French for 4 years at Chez Matsuo Shoto Restaurant with a star 7 years in a row. After that, he trained at a multiethnic food restaurant, Restaurant KIHACHI, for 5 years, and established his own style of French-based cuisine. Since January 2023, he has been working as the chef of uni Seafood.
國分 翔矢Shoya Kokubun
-
-
Robatayaki Isshin Moriguchi Branch
炉端焼き一新 守口店
- Moriguchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Sake
-
![]()
天羽 智哉Tomoya Amou
-
Providing "the joy of food" that spreads a chain of smiles.
After gaining knowledge of foods by working in school meal services, Mr. Amou entered the restaurant industry. He shows his skills as a manager at Robatayaki Isshin Moriguchi Branch, which opened in November 2022. He carefully selects seasonal ingredients to provide guests with the "joy of food" through robatayaki, which allows them to offer the natural flavor of ingredients.
天羽 智哉Tomoya Amou
-
-
Nihonryori Tomita
日本料理とみた
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
冨田 浩Hiroshi Tomita
-
Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.
He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.
冨田 浩Hiroshi Tomita
-
-
Le Ciel
Le Ciel
- Kunitachi, Tokyo
- French,Italian/French / French
-
![]()
荻原 哲哉Tetsuya Ogiwara
-
Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base
Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].
荻原 哲哉Tetsuya Ogiwara
-
-
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
-
-
Shabuzen Umeda Branch
しゃぶ禅 梅田店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
-
![]()
袖岡 雅彦Masahiko Sodeoka
-
Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.
Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".
袖岡 雅彦Masahiko Sodeoka
-
-
Yoshichou
よし町
- Tsukuba, Ibaraki
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General
-
![]()
木村 英明Hideaki Kimura
-
Providing the best of the best to convey the producer's thoughts.
Mr. Kimura was born in 1976 in Ibaraki. Born as the son of a Japanese restaurant Yoshichou, cooking has been a familiar part of his life since childhood. He was really into rugby during school, but after graduation, he took over the family business and became the 8th generation. He is known not only for his cooking but also for his eye for purchasing, and he is well-versed in the nature of the local Ibaraki area. What he always keeps in mind is to be grateful to the producers who bring the best ingredients. In order to sublimate his thoughts into a magnificent dish, he cooks with all his heart and does not cut corners in each and every job.
木村 英明Hideaki Kimura
-
-
Kaisen Ryori Hama no Ie
海鮮料理浜の家
- Onna-son, Okinawa
- Japanese,Japanese / General / Local Japanese Cuisine / Sashimi (raw fish)/Seafood
-
![]()
長浜 厚史Atsushi Nagahama
The Chef's Recommendations -
He began his career as a chef by helping out at home
Born in Okinawa on November 15th, 1972, he has been helping out in Hama no Ie, the restaurant that his parents established, since he was a child. He decided to become a chef because he always wanted to make the food with which he was most familiar with. While working in the restaurant, he developed a solid foundation in cooking. He is particularly skilled at cooking all kinds of fish dish. He is a known authority on ikezukuri (preparing sashimi made from live seafood).
長浜 厚史Atsushi Nagahama
-
-
Sushi Hakata Matsumoto Yaesu Branch
鮨 博多まつもと 八重洲店
- Nihonbashi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
-
-
-
-
GION Yamaneko
GION 山根子
- Gion, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake
-
![]()
泉 佳代子Kayoko Izumi
-
Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.
She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.
泉 佳代子Kayoko Izumi
-
-
L'OMBELICO
L’OMBELICO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
千田 健治Kenji Chida
-
Mr. Chida aspires to be a chef who can move people through culinary creations.
He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.
千田 健治Kenji Chida
-
-
Koshitsu Niku Kappo KATANA Namba Branch
個室 肉割烹 KATANA 難波店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)
-
![]()
平田 友美Tomomi Hirata
-
Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.
She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.
平田 友美Tomomi Hirata
-
-
CHIKICHIKI Temma Branch
CHIKICHIKI 天満店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
-
![]()
大倉 祥幸Yoshiyuki Okura
-
With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."
He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.
大倉 祥幸Yoshiyuki Okura
-
-
MASU
MASU
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
-
![]()
田原 信孝Nobutaka Tahara
-
Having identified many meats, Mr. Tahara can convey the charm of the ingredients.
He was born in 1995 in Kagoshima. Initially involved in the yakiniku industry as a wholesaler, he entered the culinary world around 2019. Currently, he is the manager of MASU. Once a wholesaler, he has connected many restaurants and chefs with high-quality meats. With his unique perspective as a chef who has examined many portions of meat, he now connects guests with the finest ingredients.
田原 信孝Nobutaka Tahara
-
-
Cambusa
カンブーザ
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pasta / Pizza
-
![]()
小林 範好Noriyoshi Kobayashi
-
Mr. Kobayashi captivates guests with dishes full of passion and creativity.
Growing up watching his parents working as chefs, he entered the restaurant industry to take over the family business. As he honed his skills and knowledge, he became captivated by the depth of Italian cuisine. Driven by a desire to learn authentic flavors, he went to Italy to train in Sicily. After returning to Japan, he worked as a chef at an Italian restaurant. In 2024, he assumed the role of chef at Cambusa. He creates dishes that maximize ingredients' natural flavors, offering a simple yet profound tasting experience.
小林 範好Noriyoshi Kobayashi
-
-
Onzoshi Kiyoyasutei
御曹司 きよやす邸
- Roppongi, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)
-
![]()
今野 正博IMANO MASAHIRO
-
He started as a chef and his career carried him into management.
He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!
今野 正博IMANO MASAHIRO
-
-
Yakumo Hashimoto
八雲はし元
- Nishi-Azabu, Tokyo
- Japanese,Japanese
-
![]()
橋元 健Ken Hashimoto
-
A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.
Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food.
橋元 健Ken Hashimoto
-
-
Yakitori Miyagawa Otemachi branch
やきとり宮川 大手町店
- Otemachi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
-
![]()
柴田 勲Isao Shibata
-
In the battleground of restaurants, he is aiming to be the overwhelming No.1 restaurant in the area.
He was born in 1963 in Toyama prefecture. He found that the restaurant field was fun and deep while working a part time job in his school days. After graduating from high school, he trained at a Japanese pub in Tokyo for 7 years, and entered MIYAGAWA Co., Ltd. in 1989. He became the manager of the Otemachi branch when it opened, and managed the whole kitchen. His current goal is to be the overwhelming No.1 restaurant in the battleground of restaurants of Tokyo. He inspects the branches every month, to develop ideas to improve the working environment and operation of his restaurant. He attracts many repeaters with his friendly personality.
柴田 勲Isao Shibata
-
