761 - 780 of 1747 chefs
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Miyajimazushi Maimon
宮島鮨まいもん
- Hatsukaichi/Otake, Hiroshima
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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原田直幸Naoyuki Harada
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Mr. Harada offers a "luxurious time" with the finest ingredients.
He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.
原田直幸Naoyuki Harada
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Fukusho
ふく匠
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)
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村田Murata
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Offers "a little bit better" at an affordable price, providing luxury for adults.
Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.
村田Murata
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Oryori Ittou
御料理 一燈
- Fukui Station, Fukui
- Japanese,Japanese / General / Crab / Kaiseki (tea-ceremony dishes)
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倉橋 紀宏Norihiro Kurahashi
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Keeps making efforts since childhood, in the pursuit of cooking
Mr. Kurahashi was born in 1978 in Fukui Prefecture. He had an interest in food when he was young, leading him to start studying cooking on his own. This deep spirit of inquiry lead him to travel not just through Japan but abroad as well, tasting foods from around the world and building his skills by recreating them himself. In 2007, he realized a dream by opening [Toki no Kura] in Fukui, and then his second restaurant, [Japanese Cuisine Ittou] in 2012. In 2019, he relocated and saw a fresh start at [Oryori Itto].
倉橋 紀宏Norihiro Kurahashi
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Mar de Christiano's
マル・デ・クリスチアノ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine
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佐藤 幸ニKoji Sato
The Chef's Recommendations -
Cooking style supported by global experience from Europe to Asia.
He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.
佐藤 幸ニKoji Sato
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Kibune WHAT'S
貴船WHAT’S
- Kurama/Kifune/Sakyo-ku, Kyoto
- Kaiseki (course menu),Japanese
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若林 良Ryo Wakabayashi
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Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.
He was born in 1987 in Wakayama. Grew up fishing and enjoying nature in his childhood. After graduating from high school, he entered Taiwa Gakuen Kyoto Culinary Art College to pursue a career in culinary arts. After graduation, he worked at a major hotel, honing his culinary skills in the cooking department, focusing on Japanese cuisine. Later, through a relationship with a senior colleague from his hotel days, he joined Matsusakagyu WHAT'S Kyoto Muromachi Branch. In addition to enhancing his knowledge of beef, he utilized his own experience to be involved in menu development and the launch of the branch and supervise the overall cuisine at the Kibune branch.
若林 良Ryo Wakabayashi
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Ponta Honke
ぽん多本家
- Okachimachi, Tokyo
- General,Western / Tonkatsu (fried pork cutlet) / General
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島田 良彦Yoshihiko Shimada
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He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.
Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.
島田 良彦Yoshihiko Shimada
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Sushi no Daripin
寿司のだりぴん
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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竹地 輝昌Terumasa Takechi
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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
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Coltrane Kyoto Branch
Coltrane 京都店
- Shijokawaramachi/Teramachi, Kyoto
- Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer
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中西 りえRie Nakanishi
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Ms. Nakanishi offers every dish with all her heart.
After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.
中西 りえRie Nakanishi
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Oryori Kifune
御料理 貴船
- Omicho Market, Ishikawa
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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中川 清一Seiichi Nakagawa
The Chef's Recommendations -
His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.
He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.
中川 清一Seiichi Nakagawa
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Sennaritei Shinkabou
せんなり亭 心華房
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak
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川上 康裕Yasuhiro Kawakami
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Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.
Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.
川上 康裕Yasuhiro Kawakami
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Milky Wave
ミルキーウェイブ
- Kawagoe, Saitama
- General,Western / General / Omurice (omelet rice) / Cake
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小澤 勇Isamu Ozawa
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His starting point was the flavor of the chicken rice he ate as a child
Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.
小澤 勇Isamu Ozawa
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Hidatakayama Hida-Gyu Kyodo-ryori Shusai
飛騨高山 飛騨牛 郷土料理 酒菜
- Hida/Takayama, Gifu
- Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Local Japanese Cuisine
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重森Shigemori
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Cooking as a chance to bring happiness and joy to others
The chef has always truly loved cooking. Hearing customers say, "It was delicious! Thank you," is a continuous source of inspiration through which she wants to stir emotions in many people with her work. Through that desire, she strives to provide happiness, fascination, and hospitality to visitors, allowing them to enjoy the local cuisine that is unique to Hidatakayama.
重森Shigemori
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Yakiniku Hanabi Nishiki Branch
焼肉華火 錦店
- Fushimi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
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杉山 勝高Masataka Sugiyama
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Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.
Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.
杉山 勝高Masataka Sugiyama
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Yakiniku Motoyama Main Branch
焼肉もとやま 本店
- Okachimachi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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渡部 一彦Kazuhiko Watanabe
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Enjoy carefully selected Kobe beef.
Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.
渡部 一彦Kazuhiko Watanabe
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Karen Kagoshima Branch
華蓮鹿児島店
- Tenmonkan/Bayside, Kagoshima
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General
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山下 竜吾Ryugo Yamashita
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Mr. Ryugo Tamashita brings delicious ingredients from Kagoshima to his guests' table.
He was born in 1976 in Kagoshima Prefecture. He's always been interested in cooking ever since he was little, and as years went by, his love for food increased. After graduating from high school, he was hired by A-Coop Kagoshima Inc. Then, he decided to become a chef and joined [Shoku no Oasis Zino], which is directly managed by the JA Kagoshima Prefectural Economic Foundation of Agricultural Cooperatives, to polish his skills. In 2017, he moved to [Karen Kagoshima Branch] managed by the same foundation. He is working in the kitchen every day with the sole purpose of bringing to his customers' table all the delicious ingredients from Kagoshima making the most of their flavor.
山下 竜吾Ryugo Yamashita
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RY'S cafe bar
RY'S cafe bar
- Maruyama Park, Hokkaido
- Wine Bar,Bars (pubs) / General / Italian / Wine
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植木 虎之介Toranosuke Ueki
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Researching every day in pursuit of "customer satisfaction."
Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.
植木 虎之介Toranosuke Ueki
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Shellfish, Shrimp and Crab
貝と海老そして蟹
- Namba, Osaka
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean
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中村 宏Hiroshi Nakamura
The Chef's Recommendations -
The daily goal is to entertain and satisfy guests.
Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.
中村 宏Hiroshi Nakamura
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Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch
熟成和牛ステーキグリルド エイジング・ビーフ 神田淡路町店
- Kanda, Tokyo
- Dining Bar,Dining bar / Hamburger Steak / Steak / American
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Sushi no Ma
鮨の間
- Okaido/Gintengai, Ehime
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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野間 美枝Mie Noma
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Ms. Noma has accumulated determination since she was a teenager and entered the world of chefs, pursuing the same dream as her husband.
She was born in Ehime. Upon marrying the owner-chef, with whom she had been dating since high school, she decided to become the proprietress. She had been a hairdresser but entered the world of chefs to share her husband's dream of being a chef. With the eye, spirit, and concern for customer service she has acquired in her more than 10 years as a hairdresser, she handles various tasks from the kitchen to serving customers. With the "eye, spirit, and concern" for customer service that she has acquired over 10 years as a hairdresser, she handles a wide range of tasks from the kitchen to serving customers. Her warm smile and friendly atmosphere make her a popular proprietress at Sushi no Ma, and many regular customers keep coming back to the restaurant.
野間 美枝Mie Noma
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Installation Table ENSO L'asymetrie du calme
Installation Table ENSO L’asymetrie du calme
- Korinbo/Katamachi, Ishikawa
- French,Italian/French / French / Wine
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土井 誠Makoto Doi
The Chef's Recommendations -
One-of-a-kind dishes combining Japanese and French elements in Kanazawa
Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.
土井 誠Makoto Doi
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