1041 - 1060 of 1803 chefs
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Maruya Honten Meieki Branch
まるや本店 名駅店
- Nagoya Station, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General
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安仁屋 啓泰Keitai Aniya
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Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.
Interested in cooking, he joined "Maruya Honten" from Okinawa upon graduation from high school and learned the basics of Japanese cuisine. While gaining experience at each branch, he has worked to become an eel chef and is now actively mentoring junior chefs. With many years of experience, he always works hard to further satisfy his customers.
安仁屋 啓泰Keitai Aniya
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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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Ryuduki TEPPAN
Ryuduki TEPPAN
- Kinshicho/Sumiyoshi, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)
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?田 航一Koichi Takada
The Chef's Recommendations -
Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.
Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.
?田 航一Koichi Takada
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Focacceria la Brianza
Focacceria la Brianza
- Nihonbashi, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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野口 大策Daisaku Noguchi
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Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.
He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.
野口 大策Daisaku Noguchi
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Oryori Sogo
御料理そごう
- Kawaramachi Station, Kagawa
- Kaiseki (course menu),Japanese / Unagi (eel) / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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十川 和彦Kazuhiko Sogo
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Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.
He was born in 1980 in Kagawa and began his culinary career at 17, working part-time at an Izakaya (Japanese-style pub). After that, he continued to gain experience at Japanese restaurants in the prefecture. He has been refining his Japanese cuisine skills not only through the techniques he learned in his training but also through his efforts. In 2018, he opened his own restaurant, Oryori Sogo, which he had longed for. He expresses the local flavors of his hometown with his knowledge and talent in each dish. His cuisine, which draws out the best of the ingredients and combines amazing taste and beauty, has gained the support of many people.
十川 和彦Kazuhiko Sogo
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Ajikitcho Bunbuan
味吉兆 ぶんぶ庵
- Honmachi/Sakaisujihonmachi, Osaka
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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三船 桂佑Keisuke Mifune
The Chef's Recommendations -
A chef who has loved cooking since childhood
Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.
三船 桂佑Keisuke Mifune
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Creative Dining La Veranda APA Hotel & Resort Tokyo Bay Shiomi
創作ダイニングラ・ベランダアパホテル潮見
- Tatsumi/Ariake/Shinkiba, Tokyo
- Creative,Sosaku (creative) / General / General / Others
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小野 翔太Shota Ono
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The journey into cooking began with an interest in various industries.
Mr. Ono was born in 1999 in Hyogo. The inspiration to work in the food industry came from a desire, during his time at an agricultural high school, to experience the entire process from production to processing and sales, known as the sixth industrialization. After graduating from culinary school, he spent a year in vegetable production and processing in Tsuruoka City, Yamagata, which UNESCO recognized as a Creative City of Gastronomy. He then worked at a French restaurant in Tokyo before joining his current company. He left the company temporarily to help his mentor, a chef, with the opening of a restaurant in France and then returned to Japan. He is currently active at APA Hotel & Resort Tokyo Bay Shiomi.
小野 翔太Shota Ono
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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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Teppanyaki Nanami APA Hotel & Resort Tokyo Bay Makuhari
鉄板焼 七海 アパホテル＆リゾート〈東京ベイ幕張〉
- Kaihin-Makuhari, Chiba
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak
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白戸Shirato
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An experienced chef offers exquisite dishes to satisfy all the senses.
Mr. Shirato was born in 1971 in Chiba. He is an experienced chef who has honed his skills at teppanyaki restaurants within APA Hotels. He worked for four years at "Teppanyaki THE Nanami" in APA Hotel & Resort Ryogoku Eki Tower. In October 2024, he moved to APA Hotel & Resort Tokyo Bay Makuhari and is currently working at Teppanyaki Nanami at the hotel. He offers dishes that satisfy all the senses of his guests.
白戸Shirato
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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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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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HIYAMA
HIYAMA
- Niseko/Kutchan/Rusutsu, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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Mr. Maurice's Italian & Rooftop Bar
Mr. Maurice's Italian & Rooftop Bar
- Shijo Karasuma/Karasuma Oike, Kyoto
- Italian,Italian/French / Italian / Pizza / Wine
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Marc Vetri Marc Vetri
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Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.
He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.
Marc Vetri Marc Vetri
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atelier Morimoto XEX Teppan
atelier 森本 XEX 鉄板
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak
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森本正治Masaharu Morimoto
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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
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SIK eatery
SIK eatery
- Awaza/Kyomachibori, Osaka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge
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河村 裕雅Yuga Kawamura
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Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.
He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.
河村 裕雅Yuga Kawamura
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RESTAURANT ASADOR CarneSio
RESTAURANT ASADOR CarneSio
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Steak,Yakiniku/Steak / General / Steak / Wine
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加藤 俊明Toshiaki Kato
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Attracted by the authentic taste, Mr. Kato devoted himself to Italian cuisine.
He was born in 1976 in Tokyo. After graduating from high school, he went on a trip to Rome with friends and was so impressed by the delicious food he tasted there that he decided to enter the culinary world. After graduating from Tama Technical College For Cooking, he joined WDI Capricciosa Corporation. When the president of the current company decided to start his own business, he was invited to join the company in 2005. Currently, Mr. Kato is the head chef at "RESTAURANT ASADOR CarneSio" and also serves as the company's vice president.
加藤 俊明Toshiaki Kato
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Teppan-yaki Madoi
鉄板焼き 団居
- Marunouchi, Aichi
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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小菅 国博Kunihiro Kosuge
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Stimulating all five senses with perfect ingredients.
Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.
小菅 国博Kunihiro Kosuge
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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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Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
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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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