1201 - 1220 of 1843 chefs
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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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Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location
ひつまぶし名古屋備長マロニエゲート銀座1店
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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高橋 大勝Masakatsu Takahashi
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高橋 大勝Masakatsu Takahashi
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Sushi Kappo Yamanaka
鮨割烹 やま中
- Hakata Station, Fukuoka
- Sushi,Japanese / General / Sushi
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中山 健一Kenichi Nakayama
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He decided to be a chef by the strong influence of a very popular Japanese TV program where chefs had cooking battles.
He was born in 1978 in Saga prefecture. He decided to enter the restaurant field and become a cool chef, by the strong influence of a TV program which created a social trend all over Japan in those days, where chefs compete for their cooking. After graduating from high school, he entered a culinary school where he was fascinated with a sushi chef who gave special lessons and got interested in the sushi field. Working as an intern at a sushi shop during summer vacation, he found the charms of sushi more deeply and became a sushi chef after graduation.
中山 健一Kenichi Nakayama
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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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Waryori Hanajin
和料理 はな甚
- Kawagoe, Saitama
- Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General
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立花 義春Yoshiharu Tachibana
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The world of cuisine that began with an actor and his two hats
Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.
立花 義春Yoshiharu Tachibana
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Hakata Shato Hanten
博多 華都飯店
- Hakata Station, Fukuoka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan
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戸嶋 一成Kazunari Toshima
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He keeps offering simple savory dishes.
He was born in 1979 in Fukuoka prefecture. In his teens, he entered the restaurant field to be a chef and started his career at a Chinese restaurant in Hachioji, Tokyo. He worked there for 8 years to obtain knowledge and the know-hows to giving service to the guests. After returning to Fukuoka, he also learned about Japanese cuisine once, then started to work at the current restaurant. He feels happy himself with continuously satisfying the guests by offering [simple savory dishes].
戸嶋 一成Kazunari Toshima
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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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Hakata Mizutaki Hamadaya
博多 水たき 濵田屋
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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西村 信昭Nobuaki Nishimura
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Seeking for people's happy smile saying [tasty].
He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal.
西村 信昭Nobuaki Nishimura
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Kappou Sanchou
割烹三長
- Dogenzaka/Shinsen, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)
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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
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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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Sumibi Yakiniku KOMA GINZA
炭火焼肉 KOMA GINZA
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
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西岡 卓朗Takuro Nishioka
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This chef is seeking for [beauty] to improve deliciousness.
He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibi Yakiniku KOMA GINZA] serving beautifully-decorated savory dishes.
西岡 卓朗Takuro Nishioka
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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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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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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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Niku-zushi Teppanyaki Shabu-Shabu - ZUISHO-
肉寿司・鉄板焼き・しゃぶしゃぶ 瑞祥 (ずいしょう)
- Daimyo, Fukuoka
- Teppanyaki,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)
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山下 新吾Shingo Yamashita
The Chef's Recommendations -
Being attracted by a chef of the restaurant where he had a meal, he pursued his career as a chef as well.
Born in Fukuoka in 1975. He was attracted by the cook of the restaurant where he had a meal, and pursued his career as a cook. After training in a Japanese restaurant for 17 years, he was further trained in a teppan-yaki (grilled on iron griddle) restaurant for 5 years. With an extensive experience, he opened restaurant [Zuisho] in July 2016 as the owner chef. He cooks and serves dishes where he is particular about the local ingredients from Kyushu.
山下 新吾Shingo Yamashita
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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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Izakaya Futami Sakaba
居酒屋 二海酒場
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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岡嶋 隆志Takashi Okajima
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Mr. Okajima sources ingredients through his unique channels, mainly focusing on the Otoshibe fishing port in his hometown of Yakumo-cho.
He was born in 1972 in Hokkaido. Since childhood, He has enjoyed watching cooking shows on television and dreamed of pursuing a career in the culinary world. From high school, he started working part-time at a restaurant and became a chef after attending a vocational school. After that, he trained in Japanese cuisine, such as at sushi restaurants and hotels, to polish his skills. In November 2021, after leaving a long-established izakaya (Japanese pub) in Hakodate, he opened "Izakaya Futami Skaba." He procures seafood through his unique channels, centered around the Otoshibe fishing port in Yakumo-cho, his hometown.
岡嶋 隆志Takashi Okajima
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Sendai Bar MUSUBI
仙台バルMUSUBI
- Sendai Station West Exit, Miyagi
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood
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斎藤 直貴Naoki Saito
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Proposing new delicious dishes that feature local ingredients.
After training mainly in Japanese cuisine, Mr. Saito sought to devise creative dishes from different cuisines. The Sendai Bar MUSUBI opened on February 2, 2023. Here, he is creating original dishes that skillfully use ingredients from Sendai and the local area.
斎藤 直貴Naoki Saito
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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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Yakiniku Izakaya Suika
焼肉居酒屋 粋家
- Iwaki, Fukushima
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Basashi (horse meat sashimi)
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中野 春子Haruko Nakano
The Chef's Recommendations -
An admiration for her mother's culinary talent made her want to be a chef
Born in China on June 4th, 1973, she began studying cookery by helping her mother, who was a talented cook, when she was a child. Before she knew it, she was cooking on her own. She decided to become a chef because she wanted to treat other people good food. She opened a restaurant in Qingdao, China and began her career as a restaurant owner. Later, she ran a Korean restaurant in Namie town. She opened Yakiniku Izakaya Suika in Iwaki city in 2012. Her inspiration for every dish comes from her mother. She always creates delicious and hearty dishes.
中野 春子Haruko Nakano
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