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1161 - 1180 of 1843 chefs

37 PASTA

37 PASTA

  • Hakata Station, Fukuoka
  • Pasta/Pizza,Italian/French / Italian / Pasta

松元 博文Hirofumi Matsumoto

As he really liked cooking pasta, he wanted to try it again. 

He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.

松元 博文Hirofumi Matsumoto

Sushi Kappo Kakihachi

すし割烹 柿八

  • Soen, Hokkaido
  • Japanese,Japanese / General / Sushi / Sake

Enji

煙事

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / Curry / General / General

尾花 敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花 敬史Keishi Obana

Handmade Soba Makino

手打そば まきの

  • Kakuozan/Higashiyama Park, Aichi
  • Soba (noodles),Japanese / Soba (noodles)

牧野 満Mitsuru Makino

The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.

Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes. 

牧野 満Mitsuru Makino

Charcoal & Dining Sharaku Himi-ten

チャコール&ダイニング 写楽 氷見店

  • Himi, Toyama
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot) / Motsu Nabe (offal hot pot)

樋口 就彦Narihiko Higuchi

The Chef's Recommendations

He searches for the best ingredients to create yakitori (grilled chicken skewer) that brings out the delicious flavors of the chicken

Born in Toyama on July 29th, 1958, his family owned a chicken wholesale store. Growing up and working closely with chicken, as well as watching his father cook yakitori, made him want to run his own restaurant. He set up Charcoal & Dining Sharaku Himi-ten in 1996 and began his career as the restaurant's chef owner. He works on the frontline, continually creating straight cuisine that carefully and faithfully preserves the essence of his ingredients.

樋口 就彦Narihiko Higuchi

Torisei Takoyakushi Branch

鳥せゑ 蛸薬師店

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

山田 雄大Yuta Yamada

Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.

Mr. Yamada was born in 1986 in Kyoto. His love of cooking led him to pursue a career as a chef. He has trained diligently to prepare different cuisines and manages the restaurant. His wide range of restaurant-related activities includes restaurant launches. He has worked in hotel and Japanese restaurants overseas as a server and cook, and he began working at the Torisei Main Branch in 2017. Since October 2020, he has been working at Torisei Takoyakushi Branch. With his cheerful personality, he is a reliable leader and has the firm trust of other staff members.

山田 雄大Yuta Yamada

Hitsumabushi Nagoya Bincho Maru Bldg. branch

ひつまぶし名古屋 備長 丸ビル店

  • Marunouchi, Tokyo
  • Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

水谷 正行Masayuki Mizutani

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.

水谷 正行Masayuki Mizutani

Nihonshu Bar Komeya Inazuma

日本酒バル・米屋 イナズマ

  • Sannomiya, Hyogo
  • French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉 幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉 幸治Koji Nakura

TOC-TOC

トクトク

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小林 真太郎Shintaro Kobayashi

He warmly welcomes the guests like welcoming his best friends.

He was born in 1979 in Fukuoka prefecture. He entered the restaurant field in his teens and got a live-in job where he learned cooking techniques and hospitality for serving the guests. Then he actively worked at an izakaya (Japanese pub), yakiniku (Japanese BBQ) restaurant, sake (Japanese alcohol) shop, etc. Currently, he is actively working at [TOC-TOC] in [JR HAKATA CITY], where he makes efforts to warmly welcomes the guests like welcoming his best friends at his home party. 

小林 真太郎Shintaro Kobayashi

THE TASTE

THE TASTE

  • Shichijo/Tambaguchi, Kyoto
  • Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake

星野 貴大Takahiro Hoshino

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.

星野 貴大Takahiro Hoshino

Kappou Sanchou

割烹三長

  • Dogenzaka/Shinsen, Tokyo
  • Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)

村山 直樹Naoki Murayama

The Chef's Recommendations

His dream since he was young has come true. A chef who is always seeking delicious tastes. 

He was born in 1980 in Saitama prefecture. When he was young, he was fascinated by chefs on TV and cartoons and decided to be a chef himself as well. After graduating from high school, he started training as a chef at [Kappou Tappi], since then he has been seeking for delicious tastes in the field of Japanese cuisine. Being influenced by his master chef under whom he worked, he follows the traditional ways of Japanese cuisine, however he also receives a high reputation by using western ingredients such as caviar and truffle to create more delicious Japanese dishes.  

村山 直樹Naoki Murayama

Hitsumabushi Nagoya Bincho Esca Location

ひつまぶし備長 エスカ店

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

藤井 光Hikaru Fujii

The Chef's Recommendations

 

 

藤井 光Hikaru Fujii

Sushi-dokoro Tatsutoshi

鮨処 竜敏

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

廣瀬 秀敏Hidetoshi Hirose

Operates a renowned restaurant that has been loved for over a quarter of a century in Susukino.

Mr. Hirose was born in 1973 in Hokkaido. He chose the restaurant business as a job to acquire expertise. Entered a sushi restaurant in his hometown of Sapporo and began his life as a professional chef in earnest. At age 26, he opened his own restaurant in Otaru, where many of the best sushi restaurants are gathered. Three years later, he moved from the Otaru branch (closed) to Susukino and opened Tatsutoshi. Currently, he not only manages the restaurant but also takes part in Hokkaido product exhibitions held throughout Japan.

廣瀬 秀敏Hidetoshi Hirose

Steak & Wine Style  Budounoki

ステーキ&ワインスタイル ぶどうの樹

  • Hakata Station, Fukuoka
  • Teppanyaki,Yakiniku/Steak / General / Steak / Wine

阿部 大祐Daisuke Abe

He offers to the guests, wonderful moments with steak and wine.

He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].

阿部 大祐Daisuke Abe

Ginnan

ぎんなん

  • Shichijo/Tambaguchi, Kyoto
  • Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza

伊藤 雅仁Masahito Ito

The Chef's Recommendations

Serving original dishes made from traditional Kyoto ingredients

Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).

伊藤 雅仁Masahito Ito

Dippalace Mita Branch

ディップパレス 三田店

  • Tamachi/Mita, Tokyo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

LAKHI SINGNLakhi Singn

An authentic chef challenged "Japanese hospitality."

Mr. Singn was born in 1980 in India. Came to Japan after a 15-year career as a chef in India. After working in Indian restaurants in Japan for 3 years, he joined DIPWAY JAPAN Co., Ltd. He is currently the chef at Dippalace Mita Branch. While many foreign staff members work at Dip Palace, the restaurant emphasizes "Japanese hospitality. He is always conscious of taking the lead from the staff's side by reading the guests' thoughts and feelings. The entire team is working together to create a comfortable restaurant.

LAKHI SINGNLakhi Singn

Teppanyaki INAGAKI Tei

鉄板焼きINAGAKI亭

  • Chigasaki/Samukawa, Kanagawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak

稲垣 繁男Shigeo Inagaki

Mr. Shigeo Inagaki decided to become a chef when he worked part time in the restaurant field.

He was born in 1976 in Tokyo. As he originally liked eating, he worked part time in the restaurant field in his high school days. He had grown found of the restaurant field through the working experience, and he entered a culinary school. After graduating from the school, he entered [UKAI CO., LTD.] to become a chef. He was transferred to [Yokohama Ukai Tei] where he mastered techniques in teppanyaki (grilled on iron griddle) cuisine. After accumulating further training in Ginza and Omotesando to master sophisticated-taste cuisine and grilling meat perfectly, he went independent and opened the current restaurant in 2015.

稲垣 繁男Shigeo Inagaki

Koshitsu Dining Kakehashi Higashi Bypass Main store

個室ダイニングかけはし 東バイパス本店

  • Kumamoto, Kumamoto
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

井村 武広Takehiro Imura

The Chef's Recommendations

The vision of his father standing in the kitchen inspired him to be chef.

Chef Imura was born on January 10th, 1982 in Kumamoto Prefecture. He grew up watching his father cook at the ryokan (Japanese style inn) that was also his childhood home. That scene which he observed from early on became like a guidebook for his own journey to becoming a chef. He started training to make his interest in cooking a professional reality. He began his career working at a traditional Japanese restaurant in the city, and then moved on to a ryokan in Aso. To further devote himself to training, he worked at another ryokan in Kyoto. In 2014, he returned to his hometown of Kumamoto and opened Koshitsu Dining Kakehashi Higashi Bypass Honten, where he acts as chef-owner.

井村 武広Takehiro Imura

Dining & Music BAR ONSTAGE

Dining & Music BAR 音STAGE

  • Kanda, Tokyo
  • Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池 潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022. 

菊池 潤Jun Kikuchi

Rokukakutei Cafe

六覺燈カフェ

  • Nipponbashi, Osaka
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine

中山 善夫Yoshio Nakayama

A sommelier who can find the perfect wine for every palate

He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.

中山 善夫Yoshio Nakayama

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