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701 - 720 of 1838 chefs

Hida Beef Bone Takayama Ramen Matsuri

飛騨牛骨高山ラーメン祭

  • Hida/Takayama, Gifu
  • Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)

大野 勝也Katsuya Ono

Seeking the ultimate ramen that will bring a smile to anyone's face.

Attracted by the work of a chef, who can see guests' happy faces up close, Mr. Ono entered the culinary world. At Matsuri, which opened in March 2021, he displays his skills as restaurant head and works hard to make a restaurant with more and more customer smiles. 

大野 勝也Katsuya Ono

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

Unagi Jinta

うなぎじん田

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Japanese,Japanese / General / Unagi (eel)

甚田 國晴Kuniharu Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.

甚田 國晴Kuniharu Jinta

ROZZO SICILIA

ロッツォ シチリア

  • Shirokane/Shirokanedai, Tokyo
  • Italian,Italian/French / Italian / Mediterranean / Wine

中村 嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村 嘉倫Yoshimichi Nakamura

Wagyu Yakiniku Mankai

和牛やきにく満開

  • Nishiki-sanchome, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

末本 実Minoru Suemoto

Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.

He was born in 1956 in Oita. Having been interested in the world of food since his teenage years, he aspired to become a chef, hoping to "bring joy to many people with my cooking." He trained at a Western-style restaurant for 10 years, honing his culinary experience. Later, while working in various restaurants of different genres, he became strongly attracted to yakiniku. His yakiniku, made with quality ingredients he carefully selects and prepares with care, is favored by many repeat customers.

末本 実Minoru Suemoto

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

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

Kamakura Sukiyaki Shabu Shabu Restaurant Sasho

鎌倉すき焼きしゃぶしゃぶレストラン Sasho

  • Kamakura/Zushi, Kanagawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

横井 良介Ryosuke Yokoi

Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.

He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.

横井 良介Ryosuke Yokoi

Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch

菓匠 花桔梗 名古屋能楽堂 蓬左 hosa 店

  • Marunouchi, Aichi
  • Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Coffee / Japanese Tea

伊藤 誠敏Masatoshi Ito

Born into a family of Japanese confectioners for generations, following the path of Wagashi.

Mr. Ito was born in 1978 in Aichi. As his family owned a traditional Japanese confectionery shop, he grew up watching his grandfather and father, both confectioners and naturally aspired to follow in their footsteps. Trained at "Chou" in Nagoya and opened his own confectionery shop, Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. Located on the first floor of the Nagoya Noh Theater, where Noh and Kyogen plays are performed, the shop gained popularity as a place to enjoy traditional wagashi after experiencing Japanese culture.

伊藤 誠敏Masatoshi Ito

Sushi no Daripin

寿司のだりぴん

  • Osaka Station/Umeda Station, Osaka
  • Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

竹地 輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地 輝昌Terumasa Takechi

Cafe Marugo

cafe MARUGO(カフェ・マルゴ)

  • Yakuin, Fukuoka
  • Cafe,Cafe/Sweets / Cake / Ice Cream / Coffee

白石 泰隆Yasutaka Shiraishi

The Chef's Recommendations

From a part time job to the coffee business.

Through a part time job at his aunt's friend's shop, he learned the depth of the coffee world, and chose it as his path. Afterwards, he trained at a few cafes and in November 2010 opened "cafe MARUGO," which he runs now.

白石 泰隆Yasutaka Shiraishi

Ryuen Nishinakasu Branch

龍園 西中洲店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

上田 孝司Koji Ueda

After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef. 

He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.

上田 孝司Koji Ueda

Waniku Shokudo Wa Wa Wa

和肉食堂WWW −輪 和 笑−

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

石原 大輔Daisuke Ishihara

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.

石原 大輔Daisuke Ishihara

President CHIBO Minami-honten

ぷれじでんと千房 南本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

植田 瞬Shun Ueda

A chef whose delicate skills have raised okonomiyaki to a higher level.

Mr. Ueda was born in 1996 in Fukuchiyama-shi, Kyoto. Having always loved to eat, he aspired to become a chef and entered the food industry. Obtained his chef's license while still in high school, and after graduation, he started working at President CHIBO Minami-honten. He goes to various restaurants to study the flavors and cooking methods. This is all because he wants his customers to be impressed by the food he serves. He says, "I hope that through cooking, people can nourish their energy for tomorrow."

植田 瞬Shun Ueda

Restaurant Ohtsu

レストラン オオツ

  • Hitachi/Hitachiota, Ibaraki
  • French,Italian/French / French / Western Sosaku (creative cuisine)

大津 高志Takashi Ohtsu

Mr. Ohtsu wants to offer dishes with all his heart to those who have chosen his restaurant.

He was born in 1948 in Ibaraki. His love of eating and drinking led him to become a chef. He has read many cookbooks on French cuisine and other culinary specialties and has visited various regions of Japan in search of ingredients. Throughout his career, he has been in search of his own unique taste. In 1990, he opened Restaurant Ohtsu in his hometown of Ibaraki. Today, with his son and chef, he still continues to evolve as a cook.

大津 高志Takashi Ohtsu

Matsuzaka-niku Ganso Wadakin

松阪肉元祖 和田金

  • Matsusaka/Kisei, Mie
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Setsugekka Tanaka Satoru

雪月花 たなかさとる

  • Sakae, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

田中 覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中 覚 Satoru Tanaka

Kushiyaki no Tatsumi

串焼きのたつみ

  • Oita, Oita
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)

高山 健一Kenichi Takayama

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.

高山 健一Kenichi Takayama

Yurakucho Kakida

有楽町かきだ

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

蛎田 一博Kazuhiro Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.

蛎田 一博Kazuhiro Kakida

Meigara Tonkatsu Fukuro

銘柄とんかつ梟

  • Ikebukuro West Exit, Tokyo
  • Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Curry / Beer

青木 俊介Shunsuke Aoki

Mr. Aoki spares no effort to show his strength in the place he desires.

After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility.  And now, he shows his skills at the restaurant.

青木 俊介Shunsuke Aoki

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