1201 - 1220 of 1837 chefs
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Handmade Soba Makino
手打そば まきの
- Kakuozan/Higashiyama Park, Aichi
- Soba (noodles),Japanese / Soba (noodles)
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牧野 満Mitsuru Makino
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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
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Iwahiba
岩桧葉
- Hamamatsucho/Daimon, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)
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北川 友透Tomoyuki Kitagawa
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Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.
Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.
北川 友透Tomoyuki Kitagawa
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Eau-De-Vie
オー・ド・ヴィー Eau-De-Vie
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Dining Bar,Dining bar / General / Cocktail / Whisky
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西村 佳佑Keisuke Nishimura
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Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.
He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.
西村 佳佑Keisuke Nishimura
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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
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阿部 大祐Daisuke Abe
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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
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Otaru Takeno Sushi
小樽たけの寿司
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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武田 賢一TAKEDA KENICHI
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A personal connection led him to leave another career and become a sushi chef
This chef was born in April 1968 in Osaka. He was working in an architect's office when an invitation from the master of a restaurant where he had worked in his student days prompted him to become a chef. In March 2013, he opened Otaru Takeno Sushi, where he painstakingly prepares fresh fish which he serves to his customers.
武田 賢一TAKEDA KENICHI
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Gotemba Eki Chikaku Unagi no Hirota
御殿場駅近く 鰻のひろ田
- Gotenba/Susono, Shizuoka
- Japanese,Japanese / Unagi (eel) / Yakitori (grilled chicken skewers) / General
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廣田 保Tamotsu Hirota
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He decided to become a chef when he discovered the joy of customer service while helping out at his mother's restaurant
He was born in Shizuoka Prefecture in 1947. He aspired to become a chef when he started helping out at his mother's restaurant during his university years and discovered the joy of entertaining customers with food and drink. When his older brother took over his mother's restaurant, he went on to train at a long-established eel shop belonging to one of his relatives. After completing his training roughly 35 years ago, he opened his own restaurant in Gotemba called [Unagi no Hirota.] There, he has carefully preserved the secret sauce and techniques passed down since the Meiji Era, which he inherited from his place of training, and serves delicious eel dishes to customers on a daily basis with his naturally friendly smile.
廣田 保Tamotsu Hirota
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Kanda Unomaru
神田 宇廼丸
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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永田 浩二Koji Nagata
The Chef's Recommendations -
A sincere chef finally goes independent after many years of training.
Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.
永田 浩二Koji Nagata
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La Vista Hakodate Bay Seafood Chinese Cuisine KAI FOO ROU
ラビスタ函館ベイ 海鮮中華料理 海風楼
- Hakodate, Hokkaido
- Chinese,Chinese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / General
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福島 和弘Kazuhiro Fukushima
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He puts affection in each dish, bringing out the original tastes of the ingredients.
He was born in 1983 in Aomori prefecture. As his parents were busy working, he often cooked since he was a child, and naturally entered the cooking field. When he entered Hakodate Junior College, he was busy studying at the Department of Food Science Nutrition in the daytime, and at its culinary school at night. After accumulating experience as a Chinese chef at a hotel in Hakodate city, he entered [Seafood Chinese Cuisine Kaifuro] in 2010. Currently, he puts affection in each beautifully-finished dish, bringing out the original tastes of the ingredients.
福島 和弘Kazuhiro Fukushima
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Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten
ぎゅうとん合戦 ブランド牛・アグー豚一頭買い肉料理専門店
- Onna-son, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Yakiniku (grilled meat)
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宇栄原 啓Kei Uehara
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He works to create dishes that bring out the flavors of Okinawan ingredients
He was born in 1972 in Uruma city, Okinawa prefecture. This chef meticulously selects his ingredients, which include branded beef, rare parts of pork, and juicy, sweet local vegetables, nurtured in the bright Okinawan sunshine. He also carefully crafts recipes that bring out the flavors of these ingredients. Gyudon Gassen is beautifully located and customers are blessed with a picturesque view. He continues to create top-class cuisine, so that customers enjoy being at his restaurant even more.
宇栄原 啓Kei Uehara
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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)
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藤井 光Hikaru Fujii
The Chef's Recommendations -
藤井 光Hikaru Fujii
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Wine Bar NOAM
Wine Bar NOAM
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Wine Bar,Bars (pubs)
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長屋 聡Satoshi Nagaya
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Mr. Nagaya has great experience as a chef and sommelier.
He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."
長屋 聡Satoshi Nagaya
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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)
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水谷 正行Masayuki Mizutani
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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
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Sushi Somei
鮨 染井
- Ebisu, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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染井 誠司Seiji Somei
The Chef's Recommendations -
A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.
Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.
染井 誠司Seiji Somei
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Rokukakutei Cafe
六覺燈カフェ
- Nipponbashi, Osaka
- Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine
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中山 善夫Yoshio Nakayama
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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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Enji
煙事
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / Curry / General / General
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尾花 敬史Keishi Obana
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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
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Meimei-tei
羊羊亭
- Hakodate, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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酒井 諭Satoshi Sakai
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He has been actively creating general western cuisine for many years, mainly at hotel restaurants.
He was born in 1962 in Hokkaido. He loved cooking to please people since he was a boy. After graduating from high school, he learned the fundamentals of cooking at Abeno Culinary School in Osaka. After working at [Bistro Kanapeshu] in Sapporo for 10 years, and [Obihiro Grand Hotel] and [JR Hotel Nikko North Land Obihiro] for many years, he has been actively working at [La Vista Hakodate Bay] since 2011. Currently, he is the executive chef at [La Vista Hakodate Bay] and [Hakodate Bay Bishoku Club].
酒井 諭Satoshi Sakai
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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)
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山田 雄大Yuta Yamada
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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
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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
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名倉 幸治Koji Nakura
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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
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Tempura Maki
天布良 万喜
- Karuizawa, Nagano
- Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine
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青木 康正AOKI YASUMASA
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A craftsman focused entirely upon tempura.
Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.
青木 康正AOKI YASUMASA
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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)
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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
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