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1041 - 1060 of 1837 chefs

Izakaya Tanuki

居酒屋たぬき

  • Nishi-Azabu, Tokyo
  • Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)

酒井 健Ken Sakai

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.

酒井 健Ken Sakai

TANAKA YAKINIKU RESTAURANTE

TANAKA YAKINIKU RESTAURANTE

  • Nagoya Station, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

田中 優太Yuta Tanaka

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

Sushi Tsutsumi

すし堤

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

堤 昌平Shohei Tsutsumi

Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.

Mr. Tsutsumi was born in 1989 in Kumamoto. Raised in a family of sushi chefs, he joined the family business at 15. After three years of training, he honed his skills at a Japanese restaurant in Osaka for about 15 years. With a foundation of solid technique and refined sensibility, he went on to establish his own restaurant, Sushi Tsutsumi. His sushi pursues a sense of harmony between the ingredients and rice, paying particular attention to bringing out the natural appeal of the ingredients to the fullest. 

堤 昌平Shohei Tsutsumi

Ginza Shabutsu Marronnier Gate Branch

銀座しゃぶ通 マロニエゲート店

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

伊藤 扇次郎Senjiro Ito

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

il Cardinale Ginza Corridor Branch

イルカルディナーレ銀座コリドー店

  • Ginza, Tokyo
  • Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine

?橋 雄Yu Takahashi

An experienced Italian chef who has delighted people in the Ginza area.

Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant. 

?橋 雄Yu Takahashi

Sushi Isono

鮨 いその

  • Odori Park, Hokkaido
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

磯野 直大Naohiro Isono

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

Gion Shizuka

祇園 静水香

  • Gion, Kyoto
  • Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake

澤田 和巳Tatsumi Sawada

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.

澤田 和巳Tatsumi Sawada

Sushi Kazumasa

鮨一正

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡邉 敏章Toshiaki Watanabe

Mr. Watanabe steps forward with his skills and ambition.

He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.

渡邉 敏章Toshiaki Watanabe

Kappo Ichika

割烹 一楓

  • Yoyogi-Uehara, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

岩崎 憲治Kenji Iwasaki

 

Mr. Iwasaki was born on January 1, 1984 in Ishikawa. After graduating from high school, he started his life as a chef at Yamashiro Onsen Ryokan in Kaga, Ishikawa. Then, he worked at the Japanese restaurant "Shibazakura" in Prince Hotel Park Tower Tokyo. During his time there, he won first place twice in the Japanese cuisine category of a cooking competition in which chefs from Prince Hotels nationwide competed for the best chefs. After working at several Japanese restaurants, he opened Kappo Ichika in July 2015. He is pursuing dishes that will surprise and impress his guests.

岩崎 憲治Kenji Iwasaki

BIRD HOTEL GARDEN HOUSE

BIRD HOTEL GARDEN HOUSE

  • Kamakura/Zushi, Kanagawa
  • Pasta/Pizza,Italian/French / Pasta / Pizza / General

滝口 翼Tsubasa Takiguchi

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

Agora Cafe

アゴラカフェ

  • Mitsukoshimae, Tokyo
  • Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)

鈴木 淑之Toshiyuki Suzuki 

Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.

He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.

鈴木 淑之Toshiyuki Suzuki 

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

中辻Nakatsuji

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

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB

BAR&RESTAURANT 17CLUB

  • Namba, Osaka
  • Dining Bar,Dining bar / Japanese Beef Steak / Pasta / Hamburger Steak

村澤 慎一Shinichi Murasawa

A childhood dream took shape in the head chef's meticulous French cuisine.

Mr. Murasawa was born in 1974 in Ishikawa. He is a chef with extensive experience in French cuisine. After 10 years of working at a French restaurant, he served French dishes at APA Hotel from the age of 28 to 35 and then ran his own French restaurant for five years. He returned to APA Hotel to open a new restaurant and took part in menu planning. He also gained experience as a chef at a wedding venue. His passion for cooking has remained a part of his childhood dream, and his love for French cuisine originated from his admiration for it on a TV show.

村澤 慎一Shinichi Murasawa

Ryotei Kawabun

料亭 河文

  • Marunouchi, Aichi
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

富田 英樹Hideki Tomita

Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.

He was born in 1970 in Aichi. Spending his childhood with his father, who ran a ramen restaurant, he naturally developed an interest in cooking through that experience. He decided to become a chef like his father and trained at Ryotei Kawabun to hone his skills. Having earnestly improved his skills, he expresses his cuisine as a work of art that goes beyond just technique and puts his heart and soul into it.

富田 英樹Hideki Tomita

Maruya Honten JR Nagoya Station Branch

まるや本店JR名古屋駅店

  • Nagoya Station, Aichi
  • Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

坂本 恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本 恵利Eri Sakamoto

Hokkaido Yakiniku Kitaushi

北海道焼肉北うし

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Wine

木谷 喬Takashi Kiya

Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.

He was born in 1987 in Hokkaido. Inspired by a senior chef at his part-time job, he aspired to become a chef. At 16, he entered the yakiniku industry and honed his skills as a chef. He has mastered cutting techniques according to the part and marbling of the meat that brings out the best flavor. In August 2021, he opened Kitaushiwith the desire to make the best yakiniku restaurant in Sapporo by combining the finest ingredients only Hokkaido can offer with the best cooking techniques.

木谷 喬Takashi Kiya

Hida beef bone TAKAYAMA RAMEN MATSURI Osu Branch

飛騨牛骨高山ラーメン祭 大須店

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Shio Ramen (salt-flavored ramen),Ramen (noodles) / Sousaku Sushi (creative sushi) / Gyoza (dumplings) / Shoyu Ramen (soy sauce ramen)

荻島 剛Takeshi Ogishima

Mr. Ogishima fascinates his guests with ramen, which he puts in the flavor of Hida.

He was born in 1984 in Fukuoka. When he was about to start his career, the timing was right, and he decided to go into the culinary field. His love for ramen led him to train at Matsuri Takayama Branch, where he dedicated himself to making ramen. Currently, he is serving at the Matsuri Osu Branch. His delicate flavors and high skill level captivate guests and drive the restaurant's popularity.

荻島 剛Takeshi Ogishima

Gendai Saryo Ginza Fugetsudo

現代茶寮 銀座風月堂

  • Ginza, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

槙 紫音Sion Maki

A French chef who cooks earnestly, preserving the old while continuing to evolve.

Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.

槙 紫音Sion Maki

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

加藤 潤一郎Junichiro Kato

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

Ginza Shabutsu

銀座しゃぶ通

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General

森下 英樹Hideki Morishita

Offering a luxurious experience with the finest ingredients.

Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.

森下 英樹Hideki Morishita

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