981 - 1000 of 1813 chefs
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Private & Partyspace Ryuduki
Private ＆ Partyspace Ryuduki
- Kinshicho/Sumiyoshi, Tokyo
- Dining Bar,Dining bar / General / Sushi / Teppanyaki (iron griddle grilling)
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髙田 航一Koichi Takada
The Chef's Recommendations -
Mr. Takada makes the most of his experience and welcomes guests with dishes prepared with care and attention to detail.
He was born in 1971 in Miyazaki. He trained in the Western food department of a hotel. After working at Patisserie in Jiyugaoka, he served as a sous chef at an embassy in Aoyama Tokyo, learning French cuisine and cuisine from all over the world. After serving as a sous chef at an Italian restaurant in Tokyo and working at "Ore no French" and "Ore no Italian" affiliated restaurants, he joined the current company in October 2019. He is a general manager of the cooking department of restaurants such as REGINA and Ryuduki TEPPAN.
髙田 航一Koichi Takada
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Matsusakagyu Yakiniku M Dotombori Sennichimae Branch
松阪牛焼肉M 道頓堀千日前店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sushi / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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浦田 憲史Kenji Urata
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Mr. Urata is a manager who values the spirit of Omotenashi and serves delicious food.
He was born in 1989 in Osaka. At age 20, he entered the world of food and beverage. While working as a bartender, he realized he enjoyed cooking and became a chef. In addition to the bar, he trained at a yakiniku restaurant and a Takoyaki restaurant to hone his skills. He later joined Light House Co., Ltd., which operates Matsusakagyu Yakiniku M by chance. He has been supporting the restaurant as a manager since the opening of the Dotombori Sennichimae Branch in December 2023. With the spirit of "Omotenashi" (hospitality), he considers "as long as you are in Osaka, you are our customer."
浦田 憲史Kenji Urata
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FIFTY-FIVE TOKYO Ebisu Branch
FIFTY-FIVE TOKYO 恵比寿店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)
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川島 貴彦Takahiko Kawashima
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Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!
He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.
川島 貴彦Takahiko Kawashima
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Japanese restaurant Saishun APA Hotel Sendai Eki Itsutsubashi
和食・割烹 彩旬 アパホテル 仙台駅五橋
- Miyagino/Wakabayashi, Miyagi
- Japanese,Japanese / General / Local Japanese Cuisine / Sake
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加藤 潤一郎Junichiro Kato
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Providing an elegant dining experience with local ingredients for guests.
Mr. Kato from Miyazaki is an experienced chef who has satisfied many guests as a cook for over 20 years. He currently serves at the Japanese restaurant Saishun in APA Hotel Sendai Eki Itsutsubashi. Using local ingredients from Tohoku, including those from Miyagi Prefecture, he offers his guests an elegant dining experience.
加藤 潤一郎Junichiro Kato
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Otaru Masazushi Zenan
おたる政寿司 ぜん庵
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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西岡 秀美Hidemi Nishioka
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Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish
Born February 13th, 1961, Hidemi Nishioka is a native of Hamanaka-cho, Hokkaido. After graduating from vocational school, he joined his father, who was a fisherman, to go fishing out at sea for two years. When the fishing season came to an end and he went for a meal at a sushi restaurant, it struck him that if he cooked the fish he caught in a similar way, they would be delicious. He then aspired to be a sushi artist and began his training at Omi Sushi Sohonten in Kushiro. Afterwards, he refined his skills at sushi restaurants, hotels, and other establishments in Yoichi and Kushiro. In 1989, he joined Masazushi and worked at the main store, becoming manager of Otaru Masazushi Zenan in 2010.
西岡 秀美Hidemi Nishioka
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Nanzenji Sando Kikusui
南禅寺参道 菊水
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian
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西野 悌司Yasushi Nishino
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With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.
He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.
西野 悌司Yasushi Nishino
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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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Restaurant DA CIRO
Restaurant DA CIRO
- Gion, Kyoto
- Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)
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上坂 祐一郎Yuichiro Uesaka
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Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.
He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.
上坂 祐一郎Yuichiro Uesaka
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Higashiazabu Ito
東麻布 いと
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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伊東 彰Akira Ito
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The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.
Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.
伊東 彰Akira Ito
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SUSHI SHIOGAMAKOU GINZA KIWAMI
鮨 塩釜港 銀座 極
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood
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鈴木 嘉祐Yoshihiro Suzuki
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Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.
He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.
鈴木 嘉祐Yoshihiro Suzuki
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Teppanyaki MYDO
Teppanyaki MYDO
- Minamisemba, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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羽田 健治Kenji Haneda
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A chef whose diverse experiences and passions are firmly rooted in the background.
Mr. Haneda was born in 1983 in Nara. Having been familiar with cooking since childhood, he developed a strong interest in cooking through his older brother's career as a pastry chef and his part-time work in restaurants. Also influenced by famous cooking shows and cartoons, he aspired to become a chef in earnest. He started his career at a restaurant in Nara, gained experience in Kyobashi and Kitahama in Osaka, and steadily improved his skills. In 2021, he joined the opening staff of Osaka W. In 2024, he started a new challenge as sous chef of Teppanyaki MYDO.
羽田 健治Kenji Haneda
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Yummy
八味 〜yummy〜
- Roppongi, Tokyo
- Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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平野 信英Nobuhide Hirano
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With over 40 years of experience as a chef, Mr. Hirano offers dishes that fascinate both the palate and the mind.
He was born in 1964 in Tokyo. Starting his culinary career in his teens, he opened a teppanyaki restaurant, Doremi, in Kameido in 1988. It quickly gained popularity and expanded branches in Ginza and Nihonbashi. He has also been active in television and magazines and has won the TV Tokyo program "TV Champion." In 2012, he opened a Hawaiian restaurant, No Reservations, in Ningyocho. In July 2024, he newly opened Yummy in Roppongi. Utilizing his experience and skills as a chef over 40 years, he delivers dishes with heart and soul.
平野 信英Nobuhide Hirano
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Steak&Wine Ishizaki
ステーキ＆ワイン いしざき
- Susukino, Hokkaido
- Teppanyaki,Yakiniku/Steak / Steak / General / Teppanyaki (iron griddle grilling)
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石崎 俊彦Toshihiko Ishizaki
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Enjoy a delicious experience of high-quality Kuroge Wagyu beef.
Mr. Ishizaki was born in 1969, in Sapporo, Hokkaido. In 1970, his grandfather started a butcher shop and associated farm. His parents then opened a sukiyaki (hot pot stew) and shabu-shabu (sliced meat parboiled with vegetables) restaurant, which led him to develop an interest in cooking. He decided to pursue cooking as a career upon graduating from high school, beginning his training in a teppanyaki (ingredients grilled on an iron griddle) restaurant. After honing his skills for over four years, he opened Steak&Wine Ishizaki in 2013. This restaurant delights its guests with its own high-quality Kuroge Wagyu beef dishes, including teppanyaki and roast beef.
石崎 俊彦Toshihiko Ishizaki
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Margotto e Baciare
Margotto e Baciare
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Wine
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加山 賢太Kenta Kayama
The Chef's Recommendations -
A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.
Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.
加山 賢太Kenta Kayama
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TRUNK (KITCHEN)
TRUNK（KITCHEN）
- Harajuku/Meiji-Jingumae, Tokyo
- French,Italian/French / French / Italian / Wine
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宮前宏行Hiroyuki Miyamae
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The next-generation global culinary leader who creates each dish with a passion for the ingredients.
The next-generation global culinary leader who creates each dish with a passion for the ingredients. Fascinated by the meticulous and delicate cooking techniques and the history of French cuisine, he moved to France. He studied and honed his skills in restaurants in Burgundy and Provence. After returning to Japan, he worked at several French restaurants before joining TRUNK HOTEL. In 2023, he became the chef of TRUNK (KITCHEN). With French techniques at his core, he offers dishes full of surprises and appealing dishes adapted to the diversity of today's circumstances.
宮前宏行Hiroyuki Miyamae
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Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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磯野 直大Naohiro Isono
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He chose to enter the cooking field to spend his whole life doing what he likes.
He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.
磯野 直大Naohiro Isono
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Sushi Gyoten
鮨行天
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / Sushi
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行天 健二Kenji Gyoten
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Born in a family running a sushi restaurant, he finally decided to make a living from sushi.
He was born in 1982 in Yamaguchi. Sushi was a part of his life since he was small, as his grandfather was a sushi chef. But he was not sure if a sushi chef was the right occupation for him, so at the age of 18 he had a trip to New Zealand to find himself. After making the final decision to make a living from sushi, at the age of 21 he started training at a renowned restaurant in Tokyo. In 2009, he opened a restaurant in his hometown, Shimonoseki in Yamaguchi. In 2012, the restaurant was relocated to Fukuoka. In 2014, the restaurant won 3 stars which was given to only 2 restaurants including his one.
行天 健二Kenji Gyoten
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Hyotei Main Branch
瓢亭 本店
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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高橋 義弘Yoshihiro Takahashi
The Chef's Recommendations -
As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.
He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.
高橋 義弘Yoshihiro Takahashi
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Sushi Rakuichi
鮨 楽一
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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福室 武尊Takeru Fukumuro
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Mr. Fukumuro is creating a space that brings smiles to guests' faces.
He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.
福室 武尊Takeru Fukumuro
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Tokyo October
東京十月
- Omotesando/Aoyama, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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冬野 慎治Shinji Fuyuno
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Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.
He was born in 1974 in Ibaraki. Trained in Kaiseki (tea-ceremony dishes) cuisine, hotels, and Japanese restaurants. He learned and honed his skills in various techniques of serving food in beautiful dishes and using seasonal vegetables and other ingredients. In 2017, he came to Tokyo October. Serving as both head chef and owner of the restaurant, he has established a “style in which the chef himself provides hospitality.” He calls himself a Japanese cuisine artist and pursues not only cooking but also the art of tea ceremony. Offering a diverse appeal as a comprehensive cultural art not limited to Japanese cuisine, he is adored by a wide range of guests from Japan and abroad.
冬野 慎治Shinji Fuyuno
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