1001 - 1020 of 1808 chefs
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Sushisai Wakichi
鮨菜 和喜智
- Maruyama Park, Hokkaido
- Sushi,Japanese / Sushi
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田村 光明Mitsuaki Tamura
The Chef's Recommendations -
Encounter the world of sushi greatly chenged his life
Born 1970 in Otaru, and grew up in Sapporo. Dropped out of college, and went to Tokyo. For a quick job, he started working as a dish washer at a mass-production sushi store as a part-time job. There, he was promoted from part-timer to employee. He discovered sushi here, and then trained at [Sushi Hisashi] in Seta. After six years of training, he returned to his hometown Hokkaido. He opened [Sushisai Wakichi] at 32 years old. The restaurant was renovated in 2007, and he started the current Omakase-only style.
田村 光明Mitsuaki Tamura
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Tempura Takeuchi
天婦羅たけうち
- Nishi 11 Chome/18 Chome, Hokkaido
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Sosaku (creative cuisine)
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竹内 収Osamu Takeuchi
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Mr. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.
He was born in 1973 in Hokkaido. After graduating from high school, he started working as a hotel staff. He decided to become a chef because he thought that the person in charge of service also needed culinary knowledge and skills. He moved to Canada and became a Teppanyaki chef at a Japanese restaurant. After serving as a sous chef, he returned to Japan and continued his studies at Sapporo Nadaman Garden. There, he was in charge of Teppanyaki and Tempura and served as sub-chief (sous chef). In 2007, he became independent and opened Tempura Takeuchi.
竹内 収Osamu Takeuchi
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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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L'aisance
L'aisance
- Fukui City, Fukui
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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吉川 正裕Masahiro Yoshikawa
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Mr. Yoshikawa aims to create a dining space where people can thoroughly enjoy the bounty of Fukui, the local area.
He was born in Fukui. After studying the basics of Western and French cuisine at the Teikoku Hotel in Osaka, he gained experience in wine bars and multinational restaurants. Valuing the connection with the community and wanting people to understand the backbone of the cuisine, he also devotes himself to supervising local restaurants, teaching cooking with local food resources, and participating in nutrition education programs for children. At L'aisance, which opened on July 15, 2022, he and Mr. Akae, with whom he has a close friendship, express their unique sensibility.
吉川 正裕Masahiro Yoshikawa
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Japanese Cuisine RAKUSEIAN
日本料理 楽精庵
- Atami, Shizuoka
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake
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神山 亮Ryo Kamiyama
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Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.
Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.
神山 亮Ryo Kamiyama
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Restaurant Sunpeer
レストラン サンピア
- Nanjo, Okinawa
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General
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仲宗根 弘二Koji Nakasone
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Welcomes guests with the goal of promoting local cuisine.
Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.
仲宗根 弘二Koji Nakasone
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HOMMAGE
HOMMAGE
- Asakusa, Tokyo
- French,Italian/French / French / Wine
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荒井 昇Noboru Arai
The Chef's Recommendations -
Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.
He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.
荒井 昇Noboru Arai
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La Veranda APA Hotel & Resort Tokyo Bay Makuhari
ラ･ベランダ アパホテル 東京ベイ幕張
- Kaihin-Makuhari, Chiba
- Buffet,Buffet / General / General / Steak
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中辻Nakatsuji
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Offering hospitality with a live atmosphere utilizing extensive experience.
Mr. Nakatsuji was born in 1962 in Chiba. He is an experienced chef who has honed his skills since his mid-twenties. Since July 2006, he has worked at the buffet restaurant "La Veranda" in APA Hotel & Resort Tokyo Bay Makuhari. Currently serving as the sous-chef, he utilizes the skills he has cultivated to offer many visitors a dining experience with a live atmosphere.
中辻Nakatsuji
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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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Kurubushi
踝
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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本田 喜世一Kiyokazu Honda
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Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.
He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.
本田 喜世一Kiyokazu Honda
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BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / American / General
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef who trained in Canada for ten years thoroughly pursues European cuisine.
Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.
一ノ宮 義孝Yoshitaka Ichinomiya
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XEX WEST
XEX WEST
- Nishi-Umeda, Osaka
- Sushi,Japanese / Italian / Cocktail
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佐々木 聖Akira Sasaki
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Communication with guests is important.
Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.
佐々木 聖Akira Sasaki
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BIRD HOTEL GARDEN HOUSE
BIRD HOTEL GARDEN HOUSE
- Kamakura/Zushi, Kanagawa
- Pasta/Pizza,Italian/French / Pasta / Pizza / General
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滝口 翼Tsubasa Takiguchi
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Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.
He was born in 1981 in Tokyo. At his part-time job at a restaurant that he started in high school, the chef liked his work performance so much that he let him work in the kitchen. Realizing the joy of cooking, after graduation, he studied hard as a chef at various restaurants in Tokyo, including French restaurants. Thinking he wanted to work at a more minimal distance, he encountered BIRD HOTEL GARDEN HOUSE, a restaurant based on the concept of local production for local consumption. In July 2023, he was appointed as chef there. He draws out the flavors of the ingredients while using various techniques.
滝口 翼Tsubasa Takiguchi
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Kappa Ramen Honpo Sennichimae Branch
河童ラーメン本舗 千日前店
- Namba, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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小山Koyama
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A big ramen lover decided to make ramen noodles by himself
He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.
小山Koyama
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Daiki Suisan Kaiten Sushi Dotonbori Branch
大起水産回転寿司 道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaitenzushi (conveyor belt sushi),Japanese / Sushi
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今村 哲也Tetsuya Imamura
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Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.
He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.
今村 哲也Tetsuya Imamura
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Asahikawa Jingisukan Daikokuya Shinbashi Branch
旭川成吉思汗 大黒屋 新橋店
- Shimbashi/Shiodome, Tokyo
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)
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佐藤 博紀Hiroki Sato
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Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.
He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.
佐藤 博紀Hiroki Sato
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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
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木下 智揮Tomoki Kinoshita
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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
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OGASAWARA-HAKUSHAKU-TEI
小笠原伯爵邸
- Ichigaya, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
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ゴンサロ ・アルバレスGonzalo Alvarez
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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
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Yakiniku Kokon
焼肉古今
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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馬場 祐次Yuji Baba
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Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.
Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.
馬場 祐次Yuji Baba
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Shabu-shabu & Sushi Hassan
しゃぶしゃぶ・すし 八山
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sushi / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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小林 裕貴Yuuki Kobayashi
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Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food.
He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.
小林 裕貴Yuuki Kobayashi
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