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1341 - 1360 of 1843 chefs

YAKINIKU CHAMPION JR HAKATA CITY STORE

焼肉チャンピオン JR博多シティ店

  • Hakata Station, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Japanese Beef Steak / Yakiniku (grilled meat)

山口 祐樹Yuki Yamaguchi

He believes that guests can appreciate and enjoy more by the more profound understanding of the meat.

He was born in 1976 in Fukuoka prefecture. After graduating from a vocational school, he started his career as a chef at a traditional Japanese restaurant in Kyoto city. After returning to Fukuoka, he actively worked as a chef at a Japanese restaurant, then entered [YAKINIKU CHAMPION JR HAKATA CITY STORE], where he currently works as a chef. Since the restaurant offers various rare cuts, he makes efforts to give the guests detailed explanations of each cut and how to enjoy its savory taste, so that the guests can acquire a more profound knowledge of meat and enjoy their meal even more.

山口 祐樹Yuki Yamaguchi

Kaisen-sumiyakidokoro Genya

海鮮炭焼処 源や

  • Yotsuya, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小川 謙一Kenichi Ogawa

A Japanese chef who has built a career in Tokyo and tourist destinations.

Mr. Ogawa was born in 1966 in Chiba. He experienced as a chef at Japanese restaurants in various parts of Tokyo, including Ginza, Roppongi, Nihonbashi, and Shinjuku, and hotels in the Hakone area. Following a career as a Japanese chef, he joined Shoheikan Corporation in 2008. Currently, he is active as a chef at Genya.

小川 謙一Kenichi Ogawa

Yakiniku Okuu Fujisawa branch

焼肉おくう藤沢店

  • Enoshima/Kugenuma, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu

木村 隆二Ryuji Kimura

Applying skills honed in hotels and robata (fireside-cooking) restaurants to yakiniku (Japanese BBQ).

Chef Kimura was born in 1965 in Kanagawa Prefecture. The influence of his chef father made him naturally want to follow his footsteps in the restaurant world. He worked at restaurants including the Luke Plaza Hotel in Nagasaki and high end robata restaurant Inakaya in Tokyo before joining Okuu in 2011. It was the first time in his career working at a yakiniku restaurant, but the technique and expertise he fostered elsewhere were an advantage in his pursuit of meat knowledge. He currently manages the kitchen at the Fujisawa branch.

木村 隆二Ryuji Kimura

Shunsai Yamasaki

旬菜 山崎

  • Suita/Settsu, Osaka
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東 賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東 賢治Kenji Ito

Kagurazaka Bettei Torijaya

神楽坂 別亭 鳥茶屋

  • Kagurazaka, Tokyo
  • Kaiseki (course menu),Japanese / Udon (noodles) / Nabe (hot pot) / Kaiseki (traditional multi-course meal)

国府田 正Tadashi Koda

Guided by his love of cooking, Mr. Koda entered the world of chefs.

He was born in 1965 in Tokyo. With his father running a Western-style restaurant, he developed an interest in cooking from an early age. He started his career in the Western food department at a hotel. After more than 15 years of experience, he became fascinated with Japanese food and continued training at a ryotei (traditional high-end Japanese restaurant) in Yushima. Currently, he is the third generation to take over the restaurant Kagurazaka Bettei Torijaya.

国府田 正Tadashi Koda

Kappo Nakanoya

割烹 仲乃家

  • Tochigi City/Oyama/Shimotsuke, Tochigi
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)

板長 杉山 謙二Master Chef: Kenji Sugiyama

Always pursuing high-quality Japanese cuisine diligently.

He was born in 1969 in Ibaraki Prefecture. He has 30 year of cooking experience exclusively in the field of Japanese cuisine from a sushi kappo (traditional Japanese cuisine) in Tokyo to a pufferfish specialized restaurant and an eel specialized restaurant. He is persistent in pursuing high-quality Japanese cuisine using primarily fresh local ingredients.

板長 杉山 謙二Master Chef: Kenji Sugiyama

Aquatic Garden and Kyo Kaiseki Cuisine, Yakiniku, Nabe Cuisine - Isshin

水上庭園と京懐石・焼肉・鍋料理 一心

  • Ichinomiya, Aichi
  • Japanese,Japanese / Nabe (hot pot) / Yakiniku (Japanese BBQ) / Kaiseki (tea-ceremony dishes)

下田 心也Shinya Shimoda

The third owner of the restaurant has been cherishing its tradition passed down from his grandfather

Born in Ichinomiya, Aichi Prefecture, in 1975. The predecessor of the current store was opened by his grandfather in 1971, and later, under his father, became the thriving Hida-gyu beef specialty store that it remains today. In the image of his grandfather and father, he grew up surrounded by both cooking and nature and later studied at the "kaiseki cuisine" (Japanese multicourse haute cuisine) restaurant Sueki.  He then returned to his family at the age of 27 to further improve his skills. In 2015, he became company president. Currently, he is working hard every day along with the head chef to improve the experience of the restaurant's customers.

下田 心也Shinya Shimoda

SAYS FARM

SAYS FARM

  • Himi, Toyama
  • Italian,Italian/French / Japanese Sosaku (creative cuisine) / French / Cake

渡邉 隆二Ryuji Watanabe

Entered the cooking field at the age of 25.

After working at popular restaurants in Ginza and Shibuya, he accumulated further training at a restaurant in Napa Valley, California, USA and a restaurant with the stars in Helsinki, Finland. Then he encountered [SAYS FARM] that sticks to using local ingredients to combine and arrange, and became their head chef in 2016. Currently he is serving Italian-based dishes, but created using his own sensibility.

渡邉 隆二Ryuji Watanabe

SZECHWAN RESTAURANT

四川飯店

  • Hakata Station, Fukuoka
  • Szechuan,Chinese / General / Chahan (fried rice) / Szechuan

菅 浩憲Hironori Kan

The Chef's Recommendations

He hands down the traditional taste to the next generation.

He was born in 1962 in Ehime prefecture. After graduating from a culinary school, he entered [SZECHWAN RESTAURANT] in 1981. He started working at the Hiroshima branch, then accumulated training in other branches as well. In 1993, he became the master chef at the Kokura branch when it opened. He was also involved in opening the Matsuyama, Takamatsu, and also with the current Hakata branch in 2011.

菅 浩憲Hironori Kan

Ichifuku Makurazaki no Ajidokoro

一福 枕崎の味処

  • Ibusuki/Makurazaki, Kagoshima
  • Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General

井上 常大Jodai Inoue

He is the second generation preserving 60 years of traditional flavors

[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.

井上 常大Jodai Inoue

Soshu Torigin Shimosoga Branch

相州 鳥ぎん 下曽我店

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken

児玉 久Hisashi Kodama

The Chef's Recommendations

His love of cooking led to him becoming a chef and he now serves delicious yakitori (skewered and grilled chicken)

He was born in Akita Prefecture in August 1960. As he had always loved cooking, he gravitated naturally toward a culinary career. Capable of making food delicious through his own intuition, he was attracted to yakitori for its simplicity and depth, and he faithfully trains daily to make his yakitori ever more delicious. By being conscious of, not only the food, but also of customer service and customer comfort, he manages the restaurant with an attentiveness unique to veteran chefs.

児玉 久Hisashi Kodama

Hanabishi

花菱

  • Iwade/Kinokawa/Hashimoto, Wakayama
  • Japanese,Japanese

大岡 正敬Masayoshi Ooka

As the fourth-generation owner of a long-established family business, he is preserving his family's tradition and skills

Born in Wakayama prefecture in 1949, he is the fourth generation of his family to run this long-established restaurant that specializes in Mount Koya cuisine. He has inherited the restaurant, tastes, and techniques of his father and is preserving them for the modern era. Hanabishi is the finest purveyor of Mount Koya cuisine. Mr. Oka is extremely knowledgeable about all types of Japanese gastronomy, including shojin ryori (simple, vegetarian, Buddhist meals) and kaiseki (traditional Japanese course menu). He believes in working diligently and sparing no effort. He even makes a separate batch of broth for vegetarian dishes. He is trusted by both local regulars and new customers visiting the area as tourists.

大岡 正敬Masayoshi Ooka

Teppanyaki Nakano

鉄板焼なか乃

  • Nishinakasu/Haruyoshi, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Wine / Sake

戸次 禎範Yoshinori Bekki

The Chef's Recommendations

Taking advantage of his experience with Western cuisine, he pays close attention to food arrangement and color

After graduating from college, he began working at a hotel. After that, he acquired experience working in a teppanyaki (griddle-cooked food) restaurant before becoming the head-chef of “Teppanyaki Nakano” in July of 2012.

戸次 禎範Yoshinori Bekki

Yakiniku Ichiro

焼肉 一路

  • Otsuki/Tsuru/Uenohara, Yamanashi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

長田 晃一Terukazu Osada

He hopes that customers will love his food and choose to come back again

Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.

長田 晃一Terukazu Osada

Chi-Fu

Chi-Fu

  • Nishitenma, Osaka
  • Chinese,Chinese / General

東 浩司AZUMI KOJI

The Chef's Recommendations

This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity

Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."

東 浩司AZUMI KOJI

Sushidokoro Yamamoto

鮨処 やま本

  • Osaka Station/Umeda Station, Osaka
  • Sushi,Japanese / Sushi / General

横田 駿Suguru Yokota

Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.

He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.

横田 駿Suguru Yokota

Ajisai Shin

あじ彩 真

  • Okayama Station, Okayama
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Umeshu (plum wine)

野上 真NOGAMI MAKOTO

The Chef's Recommendations

His role as a chef was passed down by his father

Our chef Mr. Nogami's father owned a restaurant that served udon and tempura. He tells us that back then, he had his sight set on running his own cafe some day. He worked as the head chef at a traditional Japanese restaurant for six years before returning to his roots to work another two and a half years as a chef. Ajisai Shin is the first establishment he has ever opened on his own. Here he wants his diners to be able to taste authentic Japanese cuisine in a casual and welcoming atmosphere.

野上 真NOGAMI MAKOTO

Matsuo Jingisukan Asahikawa Branch

松尾ジンギスカン 旭川支店

  • Asahikawa, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Yakiniku (grilled meat)

松本 寿子Hisako Matsumoto

An absolute cooking enthusiast! Her endless interest in cooking led her to became a chef.

Chef Matsumoto was born in Hokkaido Prefecture. In the leading Hokkaido spa town Sounkyo, she was involved in the restaurant business as a waitress. She developed a passion for her job of serving food, as well as for the color and arrangement of the food on the four-legged trays the food was served on, which naturally led her to becoming a chef and obtaining her cooking license. In 2006, she joined Matsuo Jingisukan Asahikawa brunch, Gaining the deep trust of the owner, Matsumoto became like a right-hand assistant, and with her bright smile and kind consideration, she manages the restaurant with her certain cooking skills.

松本 寿子Hisako Matsumoto

Bar Espanol LA BODEGA

バル エスパニョール ラ・ボデガ

  • Hakata Station, Fukuoka
  • Spanish/Mediterranean,Global/International / General / Spanish / Mediterranean

外山 海人Kaito Toyama

The chef who learned recipes from various countries shows his skillful techniques, while bringing out the original taste of each ingredient. 

He was born in 1978 in Nara prefecture. After graduating from a culinary school, he actively worked at an Italian restaurant in his hometown, and helped the chef working there to be able to go independent and open a new restaurant. He also helped a Sri Lankan restaurant, as its owner interacted with the owner of his restaurant, and experienced working as the manager of a cafe. When he entered the current company, he learned various kinds of cuisines from all over the world, and know-hows from various genres. Currently, he offers dishes created with recipes from the coastal area of Spain, while bringing out the original savory taste of high-quality fresh seafood, mainly from Hakata.

外山 海人Kaito Toyama

Premium Wagyu-no-Mise Mikura-no-Mori

プレミアム和牛の店 味蔵の杜

  • Musashi-Kosugi/Motosumiyoshi, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

井上 拳一Kenichi Inoue

Mr. Kenichi Inoue, the master of Japanese beef, keeps evolving his Japanese BBQ restaurant with 60 years of history, while keeping its tradition.

He was born in 1973 in Kanagawa prefecture. The third generation of the yakiniku (Japanese BBQ) restaurant [Mikura-no-Mori] which was established by his grandmother in 1958, and succeeded by his father. He was born and brought up in this restaurant, and naturally entered the same field. While he was still young, he obtained the ability to select good meat, as well as to prepare and cook them. He worked in this restaurant in cooperation with his father, then became the owner in 1999. In 2018, he renovated the restaurant to what it is now. His restaurant is highly received by gourmets, as they serve the highest-grade and perfectly-grilled yakiniku and steak.

井上 拳一Kenichi Inoue

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