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701 - 720 of 1843 chefs

hiroto

hiroto

  • Komachi/Jizodori, Hiroshima
  • French,Italian/French / French

廣戸 良幸Yoshiyuki Hiroto

He apprenticed at the prestigious restaurants in Tokyo and England.

Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.

廣戸 良幸Yoshiyuki Hiroto

Tenkaaji Sanbashi Main Branch

天下味桟橋本店

  • Kochi Station/Harimayabashi, Kochi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)

谷渕 聡Satoshi Tanibuchi

Takes a step forward, day by day, to become the ideal restaurant chef.

Mr. Tanibuchi was born in 1972 in Aomori and raised in Kochi. He was fascinated by a chef at a restaurant that his family had known since he was a child, and so naturally chose the path of cooking. Moved to Osaka at 18 and trained in various kinds of cuisine, mainly at restaurants. Later, he returned to his hometown in Kochi and joined Tenkaaji in 2006, attracted by the company's community-based efforts. Each day, he devotes himself to cooking to please his guests.

谷渕 聡Satoshi Tanibuchi

Restaurant Virbius

レストラン ウィルビウス

  • Mitaka, Tokyo
  • French,Italian/French / French

赤松 如記Yukinori Akamatsu

Culinary career built up by experiences supported by lucky encounters at various prestigious restaurants

Born in 1973 in Shizuoka Prefecture. After graduating from a senior high school, he entered a company, but changed his career to pursue his childhood dream to be a chef. He started working at a western restaurant, where he was fascinated with French cuisine. When he was 22, he went to France and spent 5 years and a half to build up his experience at various places such as a three stars restaurant [Georges Blanc] in Paris, [Hostellerie Due Vieux Moulin] in Bourgogne, and [Saint James] in Bordeaux. After returning to Japan, he entered a famous French restaurat "Kitajimatei". 3 years later, he became independent and opened a small bistro in downtown. In 2012, he opened [Virbius].

赤松 如記Yukinori Akamatsu

JA Kagoshimaken Keizairen chokueiten Karen-Hakata branch

JA鹿児島県経済連直営店 華蓮博多店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

竹内 亘Wataru Takeuchi

Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart

Mr. Takeuchi was born in 1973 in Kagoshima. In his elementary school graduation essay, he wrote that he dreamed of becoming a chef. He studied cooking at the culinary department of Kagoshima Josei High School. After graduating, he began working in Osaka and returned to Kagoshima after several years. At Kagoshima, he trained at two hotels and became the head chef for Western food at the second hotel. At the age of 39, he started working at Kagoshima Karen. Now he is in his 3rd year as head chef at the Karen Hakata Branch. He prepares each dish with all his heart to please his customers.

竹内 亘Wataru Takeuchi

RISTORANTE & BAR ITALIANA Mia Angela Daimaru Sapporo Branch

RISTORANTE &BAR ITALIANA Mia Angela 大丸札幌店

  • Sapporo Station, Hokkaido
  • Italian,Italian/French / Italian / Pizza / Pasta

Sushi Aoyagi

すし青柳

  • Marunouchi, Tokyo
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

杉森 智樹Tomoki Sugimori

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

He was born in 1972 in Tokyo. The head chef and manager of Sushi Aoyagi. The sushi chef is a job that allows him to do what he has loved since childhood, "making things" while interacting with people. He honed his skills at sushi restaurants in the Tokyo metropolitan area, including Sushiya no Kanpachi, where he learned the art of Edo-mae techniques and Japanese cuisine. In 2017, he was appointed to his current position in recognition of his skills. Since then, he has welcomed guests from Japan and abroad at a long-established hotel located at the gateway to Tokyo, treating them to stylish courses that blend sushi and Japanese cuisine with seasonal dishes.

杉森 智樹Tomoki Sugimori

Yakatabune Amiko

屋形船 あみ幸(あみこう)

  • Asakusa, Tokyo
  • Yakatabune (houseboat)/Cruise boat,Other

遠藤 博文Hirofumi Endo

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat). 

Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.

遠藤 博文Hirofumi Endo

Ginza Wagyu Lab

銀座和牛ラボ

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Steak

角田 博史Hiroshi Kakuta

Mr. Kakuta is one of the chefs who contributed to the global branding of Japanese food.

He is one of the key figures who contributed to the global branding of Japanese cuisine under the tutelage of the Iron Chef, Mr. Komei Nakamura. After working at Nadaman for nearly 30 years, he became the head chef. Since then, he has continued to support many prestigious hotels as head chef. He is currently working as the executive chief chef of Ginza Wagyu Lab.

角田 博史Hiroshi Kakuta

Taj Mahal Sapporo Factory Branch

タージ・マハールサッポロファクトリー店

  • Sapporo Station, Hokkaido
  • Indian,Other Asian / Curry / Indian Curry / Soup Curry

Deewan SinghDeewan Singh

Mr. Singh offers authentic tandoor cuisine based on his training experience in India.

He was born in India. Growing up in a family of cooks, he naturally decided to pursue a culinary career under the influence of his brothers and father. He gained various experiences in hotels all over India. In 2018, he came to Japan to replace his brother, who was the chef at Taj Mahal Sapporo Factory restaurant, when he returned to India. Specializing in tandoori cuisine, he brings the authentic flavors of India to Hokkaido.

Deewan SinghDeewan Singh

Kyonomachi Umeda Branch

京の町 梅田店

  • Osaka Station/Umeda Station, Osaka
  • Izakaya (Japanese tavern),Taverns

松山 秀一Hidekazu Matsuyama 

If you forget your gratitude, you won't be able to meet delicious ingredients.

Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.

松山 秀一Hidekazu Matsuyama 

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店

  • Ochanomizu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

AVOCADO HOUSE NAMBA

AVOCADO HOUSE NAMBA

  • Namba, Osaka
  • Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion

Yakiniku Tanmiya

焼肉 炭味家

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

山下 裕太Yuta Yamashita

Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.

He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.

山下 裕太Yuta Yamashita

Heiya Kurashiki Branch

へいや倉敷店

  • Kurashiki Station, Okayama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

溝渕 義雄Yoshio Mizobuchi

Mr. Mizobuchi became a chef because of a cooking manga! His skills and ingenuity are the result of his diverse experience.

He was born in Okayama. His first steps as a chef were influenced by a cooking manga he read as a child. From there, his passion for cooking led him to train at various restaurants in different genres, where he acquired a wide range of skills and knowledge. He joined Heiya Kurashiki Branch in 2013 and has since worked his way up to manager. He continues to serve a wide variety of dishes, mainly featuring yakiniku, believing in delivering a great impression to the people who visit his restaurant.

溝渕 義雄Yoshio Mizobuchi

Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium

天下の台所 大起水産 八軒家浜 まぐろスタジアム

  • Tenmabashi, Osaka
  • Sushi,Japanese / Sushi

山口 貴司Takashi Yamaguchi

Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.

He was born in 1987 in Sakai-shi, Osaka. While working at Maguro Stadium, he actively absorbs the techniques and knowledge of his seniors. He visits various restaurants to study the taste and presentation of their food. He pursues not only the taste but also the visual appeal of his dishes, satisfying his guests' taste buds and hearts. He is a chef who is sincerely devoted to his cuisine, honing his skills to maximize the appeal of carefully selected ingredients.

山口 貴司Takashi Yamaguchi

RAIKA Shinjuku-gyoen

礼華 新宿御苑

  • Shinjuku-Gyoen, Tokyo
  • Chinese,Chinese / General / General / General

新山 重治Shigeji Niiyama

The Chef's Recommendations

Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine. 

Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.

新山 重治Shigeji Niiyama

Yakitori Miyagawa Toyosu branch

やきとり宮川 豊洲店

  • Toyosu, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

杉浦 健司Kenji Sugiura

The young chef keeps the tradition of the old-established historical restaurant.

He was born in 1989 in Tokyo. Having relatives working in the restaurant field, he was interested in this field since he was very young. After graduating from a culinary school, he worked for French and Italian restaurants in Tokyo. Currently he manages the kitchen of [Yakitori Miyagawa Toyosu branch] with the largest number of seats among their branches. His careful preparation, which decides the quality of the skewers, gains high trust from other employees. He makes thorough efforts everyday for better management to offer the most impressive food experience the guests ever had and to be [the No.1 restaurant in the area].

杉浦 健司Kenji Sugiura

Restaurant Vascu

レストラン バスク

  • Hakodate, Hokkaido
  • Spanish/Mediterranean,Global/International / Spanish

深谷 宏治Koji Fukaya

The Chef's Recommendations

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.

Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].

深谷 宏治Koji Fukaya

SINGAPORE CUISINE SINKIES

SINGAPORE CUISINE SINKIES

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer

Tan Min QuanTan Min Quan

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.

Tan Min QuanTan Min Quan

Miyazaki Beef Yakiniku Matsushin

宮崎牛焼肉 松心

  • Higashi-Dori/Doyama, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾 利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices. 

松尾 利章Toshiaki Matsuo

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