1201 - 1220 of 1843 chefs
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Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch
ひつまぶし和食備長 中洲川端店
- Kawabata/Gion, Fukuoka
- Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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小川 浩次郎Kojiro Ogawa
The Chef's Recommendations -
He had a dream of becoming a chef as a child. After a long period of training and experience, his dream came true.
He was born in Fukuoka in 1981. His fascination towards cooking started after he read a manga about a sushi chef when he was an elementary school kid. Later, he decided to become a chef after watching a chef on a TV program. After graduating from school, he was trained at several well-established restaurants, and learned cooking techniques and how to judge ingredients. These restaurants include a well-established traditional Japanese cuisine restaurant of Kyoto [Nanzenji Hyotei], and [Teianryo Negami] and [Sushi to Wa no Shoku Seikichi] of Fukuoka. In 2013 he started working for [Bincho Co., Ltd.], demonstrating his skills at [Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch].
小川 浩次郎Kojiro Ogawa
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antica locanda MIYAMOTO
antica locanda MIYAMOTO
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Italian / Steak
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宮本 健真Kenshin Miyamoto
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Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.
He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).
宮本 健真Kenshin Miyamoto
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Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location
鰻 ひつまぶし備長 三越銀座店
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)
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中川 代智Daichi Nakagawa
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中川 代智Daichi Nakagawa
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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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Shabu-Shabu Dining Hanakoji
しゃぶしゃぶDining花小路
- Nishi-ku/Yokokawa, Hiroshima
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / General
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中嶋 範行Noriyuki Nakajima
The Chef's Recommendations -
He wants to be a chef cooking wholeheartedly.
He was born in 1956 in Okayama prefecture. When he was a student, he did not think to be a chef. Even after graduating from a university, he did not enter the restaurant field. However, his turning point came suddenly, when he started helping a small restaurant run by his mother, and found that cooking was fun. He improved his skills especially for meat, then opened [Shabu-Shabu Dining Hanakoji] in February 2013. He is currently working as a chef and manager.
中嶋 範行Noriyuki Nakajima
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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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le Bistro Montmartre
ビストロ モンマルトル
- Shin Toshin, Okinawa
- French,Italian/French / General / French / Pasta
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植村 慎太朗Shintaro Uemura
The Chef's Recommendations -
He opens his door to his own world of cooking than his father's.
Born in 1973 in Tokyo. His father was a Chinese chef. He wanted to create his own life and started his French cuisine career at 18 years old. After 7 years of experience at restaurants in Ginza and Aoyama, he left for France in 1999 and widened his experience at [La Regalade], which was the most difficult restaurant to secure a reservation from in those days, [Beauvilliers] as a chef de partie, and 3-star [Pierre Gagnaire]. Returning to Japan, he expanded his experience as a chef at [Auxamis Tokyo], and a main dining chef at [THE BUSENA TERRACE] in fall, 2009. In December, 2012, he opened [le Bistro Montmartre].
植村 慎太朗Shintaro Uemura
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Secrets By Seashore
浜辺のかくれんぼ Secrets by Seashore
- Kaihin-Makuhari, Chiba
- Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee
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T・ヨッコT. Yokko
The Chef's Recommendations -
There are reasons why you are as healthy as you are.
This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.
T・ヨッコT. Yokko
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Beefsteak Kawamura Sannomiya main branch
ビフテキのカワムラ三宮本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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菅 雅也Masaya Suga
The Chef's Recommendations -
Exciting Teppanyaki performance in front of guests.
He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.
菅 雅也Masaya Suga
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Sushi Rebo
鮨 令歩
- Nishiki-sanchome, Aichi
- Sushi,Japanese / General / Sushi / Sake
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佐々木 英師Eiji Sasaki
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Seeing the smiles of all guests is the best part of being a sushi chef.
Mr. Sasaki was born in 1985 in Aichi. At the age of 16, he chose to become a sushi chef and began his training. He changed his job to another industry to "try something different," but returned to sushi chef because he still loved the happy smiles on the faces of his guests when they ate his sushi. At 26, he was chosen as a store manager, and at 27, he set up an affiliated store in Malaysia. Then in January 2021, he was appointed manager of Sushi Rebo at the time of its opening. He provides smooth service to foreign guests with about six and a half years of overseas experience.
佐々木 英師Eiji Sasaki
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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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Japanese Cuisine Shunka
日本料理 旬花
- Nagano, Nagano
- Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / General
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中村 義信Yoshinobu Nakamura
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He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.
He was born in 1976 in Nagano prefecture. After accumulating experience at various Japanese restaurants in Nagano and Tokyo, he worked to open restaurants, and became the manager of restaurants. This rich-experienced chef trained under renowned restaurants and chefs, while continuously studying to widen his knowledge, including the tea ceremony. In 2005, He opened [Japanese Cuisine Shunka] in Nagano. In 2014, this restaurant was relocated to its current location, and [Tempura Kakure Shunka] also opened on its first floor. His restaurants serve kaiseki (traditional Japanese cuisine) using seasonal local ingredients, which is highly received.
中村 義信Yoshinobu Nakamura
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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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Kagoshima Kurokatsu-tei
鹿児島 黒かつ亭
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Miso Katsu (pork cutlet in miso sauce)
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藤本 竜司Ryuji Fujimoto
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He creates exquisite dishes with high-quality ingredients, through experience he accumulated.
He was born in 1988 in Fukuoka prefecture. He entered the restaurant field around 2007, then accumulated experience as a chef at a restaurant in Tokyo for 7 years. After returning to Fukuoka and working at [Ore-no-Kappo Hakata Nakasu], he entered the current company in 2017. [Kurokatsu-tei] uses various high-quality ingredients, such as black pork from Kagoshima. He elaborates dishes everyday, while considering how to make use of the experience he accumulated to cook these exquisite ingredients.
藤本 竜司Ryuji Fujimoto
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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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Izakaya Kushiroya
居酒屋 九四六屋
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine
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鵜沼 憲宏UNUMA NORIHIRO
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A spirited chef who walks the path that he had once dreamed of.
Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.
鵜沼 憲宏UNUMA NORIHIRO
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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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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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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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Matsusaka Ushi Yakiniku Ittetsu
松阪牛焼肉 一徹
- Takaoka, Toyama
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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田上 圭介Keisuke Tagami
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Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.
Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.
田上 圭介Keisuke Tagami
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