1201 - 1220 of 1838 chefs
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Hakata Motsunabe Shoraku
博多もつ鍋 笑楽
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine
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田中 優希Yuki Tanaka
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The chef who was born and raised in Hakata treats the guests with the taste of his hometown.
He was born in Fukuoka prefecture. Since he was very young, he watched his mother's back while she worked at a small Japanese restaurant, wishing that [I want to cook dishes to please people, someday], so he decided to be a chef. Being born and raised in the middle of Fukuoka, [Motsu-Nabe (hot pot with offal and vegetables)] is the exact soul food to him. Making his dream come true, he horns his cooking skills at [Shoraku], where he is actively working as the master chef.
田中 優希Yuki Tanaka
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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
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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
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Ginza Tenichi
銀座 天一
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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田中 秀樹Hideki Tanaka
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He creates exquisite tempura with his passion for offering wholehearted cuisine.
He was born in 1979 in Nagasaki prefecture. He liked to treat people with his dishes in his student days and naturally decided to be a chef. Even in his graduation essay in elementary school, he wrote [my future dream is to become a chef]. After working as a deep-sea fisherman, he entered the cooking field making use of his good eye for selecting ingredients obtained through experience as a fisherman. As a chef, he has been specialized exclusively in Tempura and has worked at [Tenichi] for approximately 20 years. Currently, he wholeheartedly creates tempura every day based on his belief of [working with a sincere spirit].
田中 秀樹Hideki Tanaka
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Mexican Restaurant ViVA LA ViDA
本格メキシコ料理 ViVA LA ViDA
- Susukino, Hokkaido
- Mexican/Central American,Global/International / General / Steak / Mexican/Central American
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中村 貴信Takanobu Nakamura
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A top-grade chef who learned not only Mexican but also other countries' cuisine such as French.
Mr. Nakamura was born in 1980 in Hokkaido. He started training at an ethnic restaurant in Sapporo in 1999. In 2004, came to Tokyo. He gained more experience as a chef at a Mexican restaurant with a long history in Tokyo, then became a sous chef (the second most important cook). To have more experience, he started working at a restaurant in Tokyo which had been awarded a Michelin star for consecutive years. After working three years there, he came back to Hokkaido. He experienced as a head chef at several restaurants in Sapporo and finally opened ViVA LA ViDA in 2015.
中村 貴信Takanobu Nakamura
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Nishijin Hatsuki Kuten Hakata Branch
西新初喜くうてん博多店
- Hakata Station, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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坂口 存澄Masazumi Sakaguchi
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Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.
He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.
坂口 存澄Masazumi Sakaguchi
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Ginnan
ぎんなん
- Shichijo/Tambaguchi, Kyoto
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza
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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
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Sumibi Yakiniku Tsunku
炭火焼肉つんく
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)
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宮本 宏明Hiroaki Miyamoto
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Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.
Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.
宮本 宏明Hiroaki Miyamoto
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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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Pizzeria Pino Isola VESTA
Pizzeria Pino Isola VESTA
- Matsushima, Miyagi
- Pasta/Pizza,Italian/French / Pizza
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石原 輝子Teruko Ishihara
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Ms. Ishihara wants her guests to taste Neapolitan pizza in Matsushima.
Ms. Ishihara trained at Pizza & Cafe Mori no Oven Dottore in Akiu, Sendai, and opened the restaurant in August 2021.
石原 輝子Teruko Ishihara
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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
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LAKHI SINGNLakhi Singn
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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
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Gyuniku Senmonten KAZU ~Beef Dinning~
牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)
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丹野 健一郎Kenichiro Tanno
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He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.
He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.
丹野 健一郎Kenichiro Tanno
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Teppanyaki INAGAKI Tei
鉄板焼きINAGAKI亭
- Chigasaki/Samukawa, Kanagawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak
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稲垣 繁男Shigeo Inagaki
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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
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Momoyaki Bancho
もも焼き 伴鳥
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken
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菊池 由朗Yoshiro Kikuchi
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He offers savory high-quality chicken to many people.
He was born in 1980 in Fukuoka prefecture. After learning kaiseki (traditional Japanese cuisine) at restaurants/hotels in Kyoto, Nara, and Osaka prefectures, he participated in [World Skills International] as a Kyoto prefecture's representative in 2003. Currently he is actively working as a chef at a restaurant in Hakata City, offering savory high-quality chicken to many people.
菊池 由朗Yoshiro Kikuchi
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Mentai-ryori Hakata Shobo-an
めんたい料理 博多 椒房庵
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sake / Shochu
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西垣 良太Ryota Nishigaki
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He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.
He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef, when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years.
西垣 良太Ryota Nishigaki
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Sushi Hiroshima Ajiroya Main Branch
鮨広島 あじろや 本店
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi
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平田 成昭Nariaki Hirata
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A childhood dream led Mr. Hirata to the culinary arts.
Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.
平田 成昭Nariaki Hirata
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TOC-TOC
トクトク
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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小林 真太郎Shintaro Kobayashi
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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
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37 PASTA
37 PASTA
- Hakata Station, Fukuoka
- Pasta/Pizza,Italian/French / Italian / Pasta
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松元 博文Hirofumi Matsumoto
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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
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La Stella Polare
La Stella Polare
- Yoyogi-Uehara, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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大林 秀史Hideshi Obayashi
The Chef's Recommendations -
Mr. Hideshi Obayashi became a chef to please people, and went independent after improving his skills at renowned restaurants.
He was born in 1977 in Ibaraki prefecture. He started cooking in his childhood, and found that cooking was fun when he made pasta. As his parents were operating a bakery and cake shop, he also dreamed of becoming a chef or service staff to please people. He worked as a service staff at an izakaya (Japanese pub), then entered [CHIANTI]. After working at their different branch, he became the master chef at [CHIANTI Yoyogi-Uehara branch]. In 2017, he was transferred to [CHIANTI Nishiazabu branch] when the Yoyogi-Uehara branch closed. In July, 2019, he went independent and opened [La Stella Polare].
大林 秀史Hideshi Obayashi
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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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Hokkai Seafood & Tokachi Beef Steak Restaurant Norte
北海シーフード＆十勝牛ステーキレストラン ノルテ
- Hakodate, Hokkaido
- General,Western / General / French / Steak
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酒井 諭Satoshi Sakai
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He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].
He was born in 1962 in Hokkaido. He liked cooking for his family, and seeing them pleased. After graduating from TSUJI Culinary Institute, he actively worked in the kitchen of [Bistro Kanapeshu] in Sapporo for 10 years. He also accumulated many years of experience at the [Obihiro Grand Hotel] and [JR Hotel Nikko Northland Obihiro], then entered [LA VISTA HAKODATE BAY] in 2011. Currently, he actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY] and [HAKODATE BAY GOURMET CLUB].
酒井 諭Satoshi Sakai
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