881 - 900 of 1841 chefs
-
Takanawa Shinzan
高輪 しん山
- Shinagawa, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
-
![]()
平山 晋Shin Hirayama
-
Mr. Hirayama is a culinary professional who conveys happiness through food.
He was born in 1991 in Saga. Since childhood, he has excelled at detailed work and has found happiness in seeing the joy on people's faces. He found himself naturally becoming a chef. He gained extensive experience as a chef in Kyoto and Tokyo, where he also worked as an executive chef. With this experience, he now opens Takanawa Shinzan. Presenting dishes with attention to detail, he attracts guests to visit in both quality and taste.
平山 晋Shin Hirayama
-
-
Unagi Fujita Shirokanedai Branch
うなぎ 藤田 白金台店
- Shirokane/Shirokanedai, Tokyo
- Japanese,Japanese / Unagi (eel)
-
![]()
藤田 将徳Masanori Fujita
The Chef's Recommendations -
Raised in an environment with eel around him from birth, he handles them earnestly as a chef.
Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.
藤田 将徳Masanori Fujita
-
-
Ebisu Shoten Minami 2 Nishi 5
恵美須商店 南2西5
- Odori Park, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)
-
![]()
増田 義昭Yoshiaki Masuda
-
A manager who leads customers to a smile by paying attention to the space where they enjoy their meals.
Mr. Masuda was born in 1986 in Hokkaido. He was away from his home prefecture for 10 years but joined Ebisu Shoten after returning in 2017. Since 2022, he has worked as the restaurant manager at Ebisu Shoten Minami 2 Nishi 5. He serves dishes made with fresh Hokkaido ingredients and served with care, with the hope that customers will "enjoy Hokkaido's local cuisine." In addition, he values communication with guests that allows them to spend an enjoyable and comfortable time in a way that only izakaya bars can provide.
増田 義昭Yoshiaki Masuda
-
-
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 Ten Gamushara Marunouchi
焼肉 天 がむしゃら 丸の内
- Marunouchi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
國吉 将斗Masato Kuniyoshi
-
An aggressive, well-trained chef with a strong body and mind.
Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.
國吉 将斗Masato Kuniyoshi
-
-
Sichuan Dentou Hinabe Shokukan Main Branch
四川伝統火鍋 蜀漢 本店
- Sakae, Aichi
- Szechuan,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)
-
![]()
陳 明賢Mingxian Chen
-
Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
-
-
Restaurant ROSE FARM HOUSE
Restaurant ROSE FARM HOUSE
- Tsukuba, Ibaraki
- Creative,Sosaku (creative) / Western Sosaku (creative cuisine) / Soft Ice Cream
-
![]()
木下 知也Tomoya Kinoshita
-
Struggling but enjoying providing space and food that interacts with nature.
Mr. Kinoshita was born in 1988 in Ibaraki. After graduating from culinary school, he worked at a restaurant in Tokyo. Later, while moving from place to place in Japan, he came into contact with foodstuffs unique to the region. In April 2021, he returned to his hometown following the renovation of the facility and became the head chef and manager of Restaurant ROSE FARM HOUSE. He finds it interesting to offer meals that confront nature as a "rose farm" rather than the conventional cuisine and the facility's operation.
木下 知也Tomoya Kinoshita
-
-
Korean Restaurant Yuchun
焼肉冷麺ユッチャン
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
-
![]()
安川 秀一Shuichi Yasukawa
-
Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.
He was born in 1985 in Shimane. He has loved Yakiniku since he was a child. When deciding on a career path after graduating from high school, he chose to enter the restaurant industry because he wanted to entertain guests with the "finest Yakiniku." Gained experience at restaurants such as Korean Restaurant Renge and Ginmiya, learning how to recognize delicious meat, cut it, and serve it. In December 2020, he joined the restaurant as a chef at the same time as Yuchun opened in Kitashinchi.
安川 秀一Shuichi Yasukawa
-
-
Sushi Nagayoshi
鮨 永吉
- Fukushima/Noda, Osaka
- Sushi,Japanese / General / Sushi
-
![]()
永吉 昭夫Akio Nagayoshi
-
Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.
Mr. Nagayoshi was born in 1967 and is a native of Osaka. Longing to be a sushi artisan since he was a boy, he trained at a long-standing restaurant with its main ranch in Tokyo Tsukiji outdoor market after graduating high school. He started by learning at a Umeda restaurant, and his 26 years of experience expanded all over Japan, from Tokyo to Nagoya, Osaka and Kyoto. After serving as store head in Osaka and Kyoto, he struck out on his own at age 45 and opened Sushi Nagayoshi. His carefully done work that values Edo-mae techniques and his informal style has gathered a lot of support for him.
永吉 昭夫Akio Nagayoshi
-
-
Italiana Tavola D'oro Ginza Mitsukoshi Branch
Italiana Tavola D'oro 銀座三越店
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
-
![]()
小田切 大輔Daisuke Odagiri
-
Mr. Odagiri moves forward, sometimes stopping but starting forward again.
He was born in 1982 in Chiba. From his childhood, when he loved to cook, he considered a career as a chef. After gaining work experience, he obtained a cooking license. Invited by a senior colleague, he joined the present company. Then, he became extremely busy and retired from the front line for about two years. When he offered to return to work, the company was looking for a chef to launch Italiana Tavola D'oro Ginza Mitsukoshi Branch. Its best timing will allow him to be in charge of the restaurant from its opening in 2019. Currently, he is appointed as the head chef of Ginza Mitsukoshi branch and Osaka Takashimaya branch.
小田切 大輔Daisuke Odagiri
-
-
foujita
foujita
- Fukushima/Noda, Osaka
- Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)
-
![]()
門野 倫也Michiya Kadono
The Chef's Recommendations -
Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.
He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.
門野 倫也Michiya Kadono
-
-
Kurotan Yakiniku Aoki
黒タン焼肉 青木
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)
-
![]()
青木 翼Tsubasa Aoki
-
With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.
He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.
青木 翼Tsubasa Aoki
-
-
Kawaume
川うめ
- Toba/Shima, Mie
- Japanese,Japanese / General / Unagi (eel)
-
![]()
山路 太一Taichi Yamaji
-
He converted his inn into a restaurant specializing in unagi (eel) to carry on his hometown’s tradition of unagi cuisine.
He was born in 1959 and raised in Mie Prefecture. After he graduated from college, he took a job at Hotel Taiike, which used to be in Toba, since he was going to eventually take over his parents' traditional Japanese inn that they were running at the time. During his time working at the hotel, he worked in the kitchen as well as the front desk, so he built experience with customer service in addition to cooking. After three years, he came back home to handle reception, cooking, and management at Kawaume. When his father passed away in 2008, he took over Kawaume as the 4th generation inheritor, and converted it from an inn into a restaurant specializing in unagi cuisine. Nowadays, he works hard to preserve the local traditions of unagi cuisine and has worked up a reputation for his original donburi (rice bowl) recipe.
山路 太一Taichi Yamaji
-
-
AOHIGE Main Branch
青ひげ本店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak
-
![]()
岸井 拓也Takuya Kishii
-
Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.
He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.
岸井 拓也Takuya Kishii
-
-
RY'S cafe bar
RY'S cafe bar
- Maruyama Park, Hokkaido
- Wine Bar,Bars (pubs) / General / Italian / Wine
-
![]()
植木 虎之介Toranosuke Ueki
-
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
-
-
Yakiniku Sutaminayama
焼肉スタミナ山
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
末吉 勇大郎Yutaro Sueyoshi
-
With the motto "Challenge is the future!" Mr. Sueyoshi keeps moving forward.
He was born in 1993 in Kyoto. He grew up in an environment where he was exposed to the food and beverage service industry from a young age. While studying abroad in Vancouver at 18, he worked part-time at a restaurant and developed a deep interest in the service industry. After coming back to Japan, he joined a company in the food and beverage industry. He was given the responsibility of managing multiple stores in this rapidly expanding company. Through this experience, he understood the vast possibilities of the industry. After that, he worked as the opening manager of a membership-based yakitori restaurant, where he learned about the operation of a specialized business model. When he was 25, he set a goal to become independent by 30 and later opened Yakiniku Sutaminayama.
末吉 勇大郎Yutaro Sueyoshi
-
-
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
-
-
Yakitori to Sousakusumibiyaki Kokoko
焼き鳥と創作炭火焼 こここ
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
-
![]()
加藤 翔Sho Kato
-
Charcoal grills connect people. Diverse experiences create a unique taste and sense of wonder.
Mr. Sho Kato was born in 1990 in Kyoto. After graduating high school, he started his culinary journey, gaining ten years of experience at a yakitori restaurant, Yakitori Daikichi. He then broadened his expertise by exploring various culinary fields, including ramen and yakiniku. In March 2024, he fulfilled his dream of opening his own yakitori restaurant, Sumibiyaki Koteppan Kiyamachi, in Kawaramachi, Kyoto. By November, he expanded with a second restaurant, Yakitori to Sousakusumibiyaki Kokoko. As a chef-owner, he continually seeks to discover new culinary delights, drawing from his vast experiences and refined skills.
加藤 翔Sho Kato
-
-
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
-
-
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
-
![]()
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
-
