961 - 980 of 1826 chefs
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Sushi Kimura
すし喜邑（㐂邑）
- Futako-Tamagawa/Yoga, Tokyo
- Sushi,Japanese / Sushi
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木村 康司Koji Kimura
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"Master of Aged Sushi" celebrated for patiently facing ingredients and accumulating experiments
Born in 1971 in Tokyo, Kimura Koji was born as a third generation of his family-business sushi restaurant. After having trained in his grandfather's restaurant and his uncle's, he entered the well-known tempura restaurant [Mikasa] just before opening his restaurant. As a result, this experience contributed greatly to his aged sushi, learning how to prepare ingredients without using water. Kimura established [Sushi Kimura] when he was 33 years old. Accumulating experiments for a long time, he invented a new genre of sushi,"Aged Sushi." After Michelin Guide 2013, [Sushi Kimura] has obtained two stars for 5 years straight.
木村 康司Koji Kimura
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Tanka Main Branch
たんか 本店
- Hirao/Kiyokawa, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Gyutan (beef tongue) / Yakiniku (grilled meat)
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津田 武史Takeshi Tsuda
The Chef's Recommendations -
Following in his parents' footsteps, he always creates cuisine that brings a smile to his customers' faces
Born in 1973 in Fukuoka Prefecture. His family owned and operated a restaurant that sparked his interest in natural ingredients and the culinary arts. In gratitude to his parents, and in admiration of their lifelong work, he aspired to become a chef himself. He trained at numerous restaurants in his hometown of Fukuoka. In 2010, he joined the Tanka Main Branch, where he works day in and day out to bring smiles to his customers' faces. He currently mans the kitchen, and is constantly in search of new flavors.
津田 武史Takeshi Tsuda
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Pes.
Pes.ペス
- Nagoya Station, Aichi
- Mexican/Central American,Global/International / Mexican/Central American / Brazilian/South American / Wine
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岡山 雄磨Yuma Okayama
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Mr. Okayama opened his restaurant inspired by Peruvian and Latin American cuisine, which was a new frontier for him.
He was born in 1988 in Aichi. His interest in cooking began when he was young, watching his mother cook at home and helping her in the kitchen. After graduating from culinary school, he started his career at an Italian restaurant in Nagoya. Having accumulated training at many famous restaurants, he moved to Italy when he was 24 years old. After returning to Japan, he became a chef at an Italian restaurant in Tokyo. Upon returning to Nagoya, he was involved in the launch of a Peruvian restaurant and was fascinated with Peruvian cuisine, which he had no experience with. In November 2022, he opened Pes. and became independent.
岡山 雄磨Yuma Okayama
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WAJO
WAJO
- Daikanyama, Tokyo
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine)
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遠藤 泰一Taiichi Endo
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The joy of making delicious pasta paved the way to becoming a chef.
While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.
遠藤 泰一Taiichi Endo
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LIEN
LIEN
- Osaka Station/Umeda Station, Osaka
- French,Italian/French / French / Seafood / Wine
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堀 裕大Yudai Hori
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The owner-sommelier carefully selects wines and dishes in blissful harmony.
Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.
堀 裕大Yudai Hori
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Mahoroba Irori Shinsaibashi
まほろば囲炉裏 心斎橋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)
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大嶋 毅志Tsuyoshi Oshima
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A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.
Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.
大嶋 毅志Tsuyoshi Oshima
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HANARÉ
HANARE
- Miyako Island/Ishigaki Island, Okinawa
- Innovative/Fusion,Sosaku (creative) / General / French / General
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反町 世俊Seigon Sorimachi
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Mr. Sorimachi expresses inner art on plates through food.
He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.
反町 世俊Seigon Sorimachi
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GORA BREWERY PUBLIC HOUSE
GORA BREWERY PUBLIC HOUSE
- Hakone/Gora, Kanagawa
- Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer
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熊谷 振一Shinichi Kumagai
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Born in Akita, serving authentic pizza cultivated in training in Naples.
Mr. Kumagai was born in 1992 in Akita. While in high school, he began working part-time at a pizzeria in Yokohama and was so impressed with the pizza he ate that he decided to go into the culinary world. Upon the chef's recommendation, he entered a vocational school after graduating high school. He gained three years of experience at a cake shop in Kanagawa and honed his skills at a pizzeria in Tokyo. After about a year and a half of training in Naples by chance, he is currently showing off his skills at GORA BREWERY PUBLIC HOUSE.
熊谷 振一Shinichi Kumagai
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BENJAMIN STEAK HOUSE ROPPONGI
BENJAMIN STEAK HOUSE ROPPONGI
- Roppongi, Tokyo
- Steak,Yakiniku/Steak / General / Seafood / Steak
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef embodying the authentic taste and culture learned in Canada.
Mr. Ichinomiya was born in 1971 in Akita. From a young age, he admired chefs and decided to pursue a career in cooking. He honed his skills for ten years in several restaurants, including a steakhouse in Canada, where he learned authentic taste and culture. Saying that " cooking is a four-dimensional process and learning about culture," he understands not only the taste of unique foreign cuisines but also their culture and cooks with all his heart and soul. He is a chef with a sincere attitude toward cooking and a strong spirit of inquiry, such as refusing Japanese seasonings in his personal life to understand the Western taste.
一ノ宮 義孝Yoshitaka Ichinomiya
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restaurant REGINA
restaurant REGINA
- Kinshicho/Sumiyoshi, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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郡司 昭彦Akihiko Gunji
The Chef's Recommendations -
Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.
He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.
郡司 昭彦Akihiko Gunji
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TWO ROOMS GRILL | BAR
TWO ROOMS GRILL | BAR
- Omotesando/Aoyama, Tokyo
- Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood
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マシュー クラブMatthew Crabbe
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A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.
Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.
マシュー クラブMatthew Crabbe
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Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch
野菜ソムリエのお店 十祇家 木屋町御池店
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General
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松崎 隆明Takaaki Matsuzaki
The Chef's Recommendations -
Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.
He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.
松崎 隆明Takaaki Matsuzaki
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Yakiniku Fuji
焼肉富士
- Oshiage, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山本 賢Ken Yamamoto
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Mr. Yamamoto combines trendy style with the image of the Yakiniku restaurant run by his grandmother.
He was born in 1987 in Tokyo. His grandmother ran a Yakiniku restaurant, and his father ran an Okonomiyaki restaurant. As a result, cooking has been familiar to him since he was young. He aspired to be a chef, and trained at his father's restaurant after graduating from school. He then worked at a Yakiniku restaurant in Ginza to hone his skills. Although he served as executive chef, his desire to open his own restaurant grew more substantial, and he invited his colleague, Mr. Takagi, to join him in becoming independent. In December 2024, Yakiniku Fuji opened. "I want people to enjoy really delicious Yakiniku," he says.
山本 賢Ken Yamamoto
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Benoit Kyoto
ブノワ 京都
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Bistro,Italian/French / French / Others / Wine
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秋田 秀樹Hideki Akita
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Mr. Akita creates new dishes based on French culinary techniques and the spirit of his master.
He was born in 1976 in Osaka. Inspired by the allure of French cuisine on a TV show, he aspired to become a chef and enrolled in Osaka Abeno Tsuji Culinary Institute. Deeply impressed by Mr. Bernard Loiseau at Kobe Kitano Hotel, he honed his skills at Le Meurice in Paris and Le Petit Nice Passedat in Marseille. Then, he was deeply influenced by Mr. Alain Ducasse when he was involved in the opening of MUNI Kyoto Alain Ducasse in 2020. In July 2023, he assumed the executive chef at Benoit Kyoto.
秋田 秀樹Hideki Akita
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Doikatsuman
土井活鰻
- Fushimi/Daigo, Kyoto
- Japanese,Japanese / General / Unagi (eel)
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土井 貴史Takashi Doi
The Chef's Recommendations -
Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.
Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.
土井 貴史Takashi Doi
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Kani Kani Jo
蟹かに城
- Nipponbashi, Osaka
- Japanese,Japanese / General / Crab / Fugu (blowfish)
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陳 ?Yu Chen
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Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.
Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.
陳 ?Yu Chen
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TANAKA YAKINIKU RESTAURANTE
TANAKA YAKINIKU RESTAURANTE
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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田中 優太Yuta Tanaka
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A manager with a good pedigree, his father, Mr. Satoru Tanaka, is a meat expert.
Mr. Tanaka was born in 2000 in Gifu. Since his parents ran a restaurant, he thought from an early age that the restaurant business was the most common thing he could do to make people happy. Started working part-time at a yakiniku restaurant as a student. After graduating, he joined his parents' business. Trained under his father, Mr. Satoru Tanaka, a meat expert. Moved to Nagoya for the opening of Nikuya Setsugekka Nagoya. Then, he became the manager at TANAKA YAKINIKU RESTAURANTE, which opened in October 2022.
田中 優太Yuta Tanaka
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Kyoto Fusion Restaurant Les Confluents
京フュージョン レ コンフリュアン
- Shijo Karasuma/Karasuma Oike, Kyoto
- Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)
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田村 和儀Tamura Kazuyoshi
The Chef's Recommendations -
Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.
He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.
田村 和儀Tamura Kazuyoshi
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Katsura Hanare
かつら はなれ
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood
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井上 桂Kei Inoue
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Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.
She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.
井上 桂Kei Inoue
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Yakitori Imai
焼鳥 今井
- Harajuku/Meiji-Jingumae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
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今井 充史Takashi Imai
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A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.
Chef Imai was born in 1973 in Saitama Prefecture. In his 20's, he worked various odd jobs while he pursued a career as a rock musician. He started working at a high end Japanese restaurant at age 27 with the hope of being a cook, but was dissatisfied with the restaurant he chose for its high salary. Eventually, at age 29, with the thought of joining a restaurant he would personally like to eat at, he started working at the famous Birdland in Ginza. There, he was fascinated by the complexity of yakitori and immersed himself in that world. Following a stint at the Birdland in Kita-Senju, he opened Yakitori Imai in 2006.
今井 充史Takashi Imai
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