981 - 1000 of 1843 chefs
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Sushi Monji
寿し 門司
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)
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門司 知治Tomoharu Monji
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Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.
He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.
門司 知治Tomoharu Monji
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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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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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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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Asagaya Birdland
阿佐ヶ谷バードランド
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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千野 桂一Keiichi Chino
The Chef's Recommendations -
In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).
Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.
千野 桂一Keiichi Chino
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Sushi Gotoku
鮨 五徳
- Dogenzaka/Shinsen, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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上野 純平Junpei Ueno
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Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.
Mr. Ueno was born in 1976 in Niigata. After 13 years of apprenticeship at a sushi restaurant in Setagaya, he opened his sushi restaurant, Sushi Gotoku, in Shibuya Kamiyama-cho. On its 10th anniversary, it relocated to its current location in the same Kamiyama-cho. He wanted to offer not only sushi but also a course menu with various dishes to enjoy, so he experienced various cuisines at other sushi restaurants, Japanese cuisine, and French cuisine for three months before opening the restaurant. Since the restaurant opened in 2007, he has attracted many customers by serving sushi and dishes such as terrine and mousse, a fusion of Japanese and French cuisine, matched with both sake and wine in the course.
上野 純平Junpei Ueno
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WAGYU YAKINIKU beef by KOH Hiroo Main Branch
WAGYU YAKINIKU beef by KOH 広尾本店
- Hiroo, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)
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KOHKOH
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With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.
He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.
KOHKOH
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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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Narikura
成蔵
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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三谷 成藏Seizo Mitani
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The only one taste in the world developed by his own sense and skill.
He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.
三谷 成藏Seizo Mitani
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Ginza Shabutsu Yoshinosasa Ginza Branch
銀座しゃぶ通好の笹銀座店
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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伊藤 扇次郎Senjiro Ito
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Offering customers food with warmth and kindness.
Since Mr. Ito's family owned a fresh fish shop and deli, he spent a lot of time cooking from a young age, so he naturally decided to become a chef. After graduating from high school, he went to culinary school. Recommended by a friend, he began working at the Haute Cuisine Restaurant Kiku. Here, he met the master who would later become his mentor, and he learned the basics of cooking. He endeavors to serve "dishes with warmth and kindness" in terms of taste, aroma, and presentation.
伊藤 扇次郎Senjiro Ito
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KYOTO STAR BAR
KYOTO STAR BAR
- Kiyamachi/Pontocho, Kyoto
- Bar/Cocktails,Bars (pubs) / Cocktail
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松田 高雅Takamasa Matsuda
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Realized that "eating delicious food" is crucial.
Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.
松田 高雅Takamasa Matsuda
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Teppanyaki Asagi
鉄板焼 浅黄
- Tenjin, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Yakiniku (grilled meat)
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野村 淳Jun Nomura
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Mr. Nomura is a passionate chef who continues to explore so that his guests can say "delicious."
He was born in 1970 in Fukuoka. In high school, a part-time job at a coffee shop sparked his interest in the culinary world, and he entered a culinary school. Later, he entered the current hotel. He has continued honing his Western cuisine skills in restaurants and the wedding hall. While gaining extensive experience, he encountered teppanyaki and was delighted to be able to directly feel the reactions of customers right in front of his eyes. Now, he is pursuing a new style of teppanyaki to take it to the next level. The chef's insatiable challenge will continue in the future.
野村 淳Jun Nomura
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Kyoboshi
京星
- Gion, Kyoto
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)
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榊原 俊徳Toshinori Sakakibara
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Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].
He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.
榊原 俊徳Toshinori Sakakibara
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Gion Katana
ぎおん刀
- Gion, Kyoto
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
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Iriya Kishimojin-monzen Nodaya
入谷鬼子母神門前のだや
- Ueno, Tokyo
- Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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江部 惠一Keiichi Ebe
The Chef's Recommendations -
The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.
Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].
江部 惠一Keiichi Ebe
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Kagurazaka Shabu-shabu Fuga
神楽坂しゃぶしゃぶ風雅
- Kagurazaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)
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岩本 光正Mitsumasa Iwamoto
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Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.
He was born in 1971 in Tokyo. He had worked as a chef at "SARA" in Aoyama, Tokyo. He then became involved in the launch of "Table Modern Service," where he assisted in the operation and menu development of various restaurants, starting with its production business. After that, he worked at "Tokyo American Club" and is currently a chef at "Kagurazaka Shabu-shabu Fuga." His diverse menu, ranging from simple dishes that best use quality ingredients to creative dishes, has delighted many people.
岩本 光正Mitsumasa Iwamoto
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Mori no Kenja
森の賢者
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
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鈴木 淳Jun Suzuki
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He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.
He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.
鈴木 淳Jun Suzuki
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CADRAN
CADRAN
- Ginza, Tokyo
- French,Italian/French / French / Wine
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Sushidokoro Kihara
鮨処 木はら
- Hakodate, Hokkaido
- Sushi,Japanese / Sushi
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木原 茂信Shigenobu Kihara
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40 years of devoted sushi career creates Hakodate special sushi.
He was born in Hokkaido in 1960, and became an apprentice at a sushi restaurant when he was 15 years old. He learned the basic of Edomae sushi from the senior staff. Relatively young at the age of 34, he started his own restaurant [Sushidokoro Kihara] in Hakodate. 4 years later, fell in love with the location overlooking the Tsugaru Strait, he moved to the current location. Keeping Hakodate special sushi as his creed, he serves sushi using the best local fish.
木原 茂信Shigenobu Kihara
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Shoku To Mori Osaka Branch
食と森 大阪店
- Kamihonmachi, Osaka
- Sushi,Japanese / General / Sushi / Japanese Beef Steak
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松田 俊昭Toshiaki Matsuda
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"Food makes people happy." To be a chef who can give dreams to guests.
Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Shoku To Mori.
松田 俊昭Toshiaki Matsuda
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