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1001 - 1020 of 1837 chefs

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)

石崎 俊彦Toshihiko Ishizaki

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

Yakitori Imai

焼鳥 今井

  • Harajuku/Meiji-Jingumae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

今井 充史Takashi Imai

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

Taishabu to Nihonshu Satsuki

鯛しゃぶと日本酒 皐月

  • Ohori/Ropponmatsu/Sakurazaka, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake

木下 智揮Tomoki Kinoshita

Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.

He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at Satsuki. In a calm atmosphere, he treats visitors with exquisite sea bream sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.

木下 智揮Tomoki Kinoshita

restaurant REGINA

restaurant REGINA

  • Kinshicho/Sumiyoshi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

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

OGASAWARA-HAKUSHAKU-TEI

小笠原伯爵邸

  • Ichigaya, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / European / Wine

ゴンサロ ・アルバレスGonzalo Alvarez

Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.

Born in 1978, he supported his parents who was running a guest house where he familiarized himself with cooking. Graduating cooking school in Barcelona, he built up his career at 1 star [L'Esguard] and other restaurants. At [Neichel], one of the most famous restaurant in Spain, he experienced being a chef of all sections, and assistant chef. In 2008, he became an executive chef at [Mugaritz], and at OGASAWARA-HAKUSHAKU-TEI in 2009. Pursuit of unique Spanish based on Spanish cooking tradition evolved with Japanese ingredients supports the star rating for the 8th straight year.

ゴンサロ ・アルバレスGonzalo Alvarez

Kiyose Soba Kashiwaya

季寄せ 蕎麦 柏や

  • Mitaka, Tokyo
  • Japanese,Japanese

長田 浩Hiro Osada

He was fascinated by the idea of working with Japanese cuisine

During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.

長田 浩Hiro Osada

Restaurant La Veranda APA Hotel & Resort Yokohama Bay Tower

ラ・ベランダ アパホテル横浜ベイタワー

  • Kannai/Bashamichi, Kanagawa
  • Buffet,Buffet / General / General / Others

太田 欽午Kingo Ota

Continually refined techniques and experience realize high-quality cuisine and hospitality.

Mr. Ota was born in 1969 in Tokyo. After working part-time as a student, he pursued a career in the culinary field. He has served in restaurants and banquets at major hotels, as well as as executive chef at an Italian restaurant and as a chef at a cruise restaurant. In 2016, he joined APA Hotel. In 2017, as head chef of APA Hotel Osaka Higobashi Ekimae, he improved the quality of food and efficient cooking operation. In 2023, he was appointed head chef of APA Hotel & Resort Yokohama Bay Tower. He provides high-quality dishes and hospitality to guests from Japan and abroad.

太田 欽午Kingo Ota

quinto

quinto

  • Nakameguro, Tokyo
  • Innovative/Fusion,Sosaku (creative) / General / General / Wine

今井 恒三Kozo Imai

Always with the guest in mind, Mr. Imai seeks out the most innovative and unique dishes.

He was born in 1982 in Kanagawa. He developed a passion for bringing joy to people through cooking. After graduating from culinary school, he began a career as a Japanese cuisine chef. He dedicated himself to Japanese cuisine during his twenties, training under a respected chef. At the age of 30, he switched to Italian cuisine. He took on a new challenge as an opening staff member of an Italian restaurant. Later, he joined his current company. Involved in managing several restaurants, he is currently the chef of quinto.

今井 恒三Kozo Imai

Oku-Akasaka Sushi Tanji

奥赤坂 鮨 淡師

  • Akasaka, Tokyo
  • Sushi,Japanese / General / Sushi / Japanese Tea

?田 達央Tatsuo Takada

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of.  In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."

?田 達央Tatsuo Takada

GARDEN HOUSE HIROSHIMA

GARDEN HOUSE HIROSHIMA

  • Kamiyacho/Motomachi, Hiroshima
  • Italian,Italian/French / Pizza / Beer / Steak

橋本 真吾Shingo Hashimoto

A chef who is particular about ingredients and brings out the best of them through simple cooking.

Mr. Hashimoto was born in 1983 in Hiroshima. His love of eating led him to a culinary career, and he became a chef at 24. After studying at Italian and French restaurants in Tokyo, he opened GARDEN HOUSE HIROSHIMA in August 2024. He is especially good at cooking with vegetables and is particular about using high-quality ingredients. Desiring to serve dishes that make the most of the ingredients' flavor, such as fresh local vegetables and seafood, he is a chef who creates simple but meticulously prepared dishes.

橋本 真吾Shingo Hashimoto

Kita no Donburiya Takinami Shokudo

北のどんぶり屋 滝波食堂

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

小路 哲憲Tetsunori Shoji 

There are no regrets if you do what you love, so Mr. Shoji always keeps moving forward.

Mr. Shoji was born in 1976 in the City of Otaru, Hokkaido. After graduating from high school, he worked for a company but left because he loved sushi and wanted to make it himself. After 10 years of training at a sushi restaurant in Otaru, the opportunity arose. He took over the store where his mother had worked(now the Takinami Store). He began helping out in the family business. For 5 years, he learned about selling seafood, purchasing, and insisting on fresh and delicious ingredients. Then, in July 2009, he opened the Kita no Donburiya Takinami Shokudo at the store in the same market.

小路 哲憲Tetsunori Shoji 

Burisho

魚師匠

  • Kyoto Station, Kyoto
  • Seafood,Japanese / General / Japanese Sosaku (creative cuisine)

松本 穂高Hodaka Matsumoto

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

松本 穂高Hodaka Matsumoto

Shiki Suikatei

四季 粋花亭

  • Hakodate, Hokkaido
  • Japanese,Japanese / General

岩田 建一朗Kenichiro Iwata

He opened his own restaurant in Hakodate with his special selection of local ingredients.

He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.

岩田 建一朗Kenichiro Iwata

Sushi Monji

寿し 門司

  • Kita-Shinchi, Osaka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)

門司 知治Tomoharu Monji

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

atelier Morimoto XEX Teppan

atelier 森本 XEX 鉄板

  • Roppongi, Tokyo
  • Teppanyaki,Yakiniku/Steak

森本正治Masaharu Morimoto

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.

森本正治Masaharu Morimoto

BLACK TERRACE

BLACK TERRACE

  • Ikejiri-Ohashi/Mishuku, Tokyo
  • Steak,Yakiniku/Steak / General / Seafood / Steak

小川 健太Kenta Ogawa

Fascinated by BLACK TERRACE, Mr. Ogawa turned from a photographer to the world of food. 

He was born in 1992 in Kanagawa. When he was working as a photographer after graduating from university, he reached a turning point when he met BLACK TERRACE. That restaurant has a unique atmosphere which fascinated him, then he decided to transition into a chef. Having always enjoyed cooking, he began his career as a chef at the age of 25. After that, he has devoted himself to further study and is now active as a chef. He pursues sensitive cuisine worthy of the expressive restaurant.

小川 健太Kenta Ogawa

GORA BREWERY PUBLIC HOUSE

GORA BREWERY PUBLIC HOUSE

  • Hakone/Gora, Kanagawa
  • Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer

熊谷 振一Shinichi Kumagai

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

Tempura Miyashiro

天婦羅 みやしろ

  • Nakameguro, Tokyo
  • Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)

宮代 直亮Naoaki Miyashiro

The Chef's Recommendations

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura. 

宮代 直亮Naoaki Miyashiro

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

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

Sushi Kimura

すし喜邑(㐂邑)

  • Futako-Tamagawa/Yoga, Tokyo
  • Sushi,Japanese / Sushi

木村 康司Koji Kimura

"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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