1481 - 1500 of 1760 chefs
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Wine Chubo Gekko
WINE厨房 月光
- Susukino, Hokkaido
- Spanish/Mediterranean,Global/International / General / Spanish / Western Sosaku (creative cuisine)
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立花 英則TACHIBANA HIDENORI
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He has loved cooking for a long time now. Spanish cuisine in particular has captivated him.
He has liked cooking since he was a child. Cooking paella for the first time ignited within him a strong fascination with Spanish cuisine. In order to polish his cooking skills, he went to the United States and, in 2007, opened Moonlight Wine Kitchen. Only using raw materials in his cooking, he has acquired many fans.
立花 英則TACHIBANA HIDENORI
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Sardegna Kateiryori Tharros
サルデーニャ家庭料理 タロス（Tharros）
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / Italian / Wine / Others
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伊藤 孝司ITO KOJI
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A chef with a wealth of experience whose genius was recognised by Chef Baba
Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.
伊藤 孝司ITO KOJI
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Japanese Cuisine FUKUSHIMA
日本料理 福しま
- Yamaguchi City, Yamaguchi
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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福嶋 忠幸FUKUSHIMA TADAYUKI
The Chef's Recommendations -
He continues to strive down the path of cuisine to fulfill his dream of owning his own restaurant
Born in 1959. A native of Saga Prefecture's Karatsu City. His memories of a local Japanese food restaurant led him to enter the world of cuisine, deciding to make food that could move people. After acquiring experience at Hakata hotels and Japanese restaurants, he became head chef of Japanese cuisine at the Yachiyo Royal Hotel in Kumamoto. After that, he worked as head chef of the Yamaguchi Grand Hotel's Japanese Restaurant Miyabi for 12 years. He opened WA FUKUSHIMA in September of 2009, and this is his fifth year with us. He's never satisfied with his own cooking, striving for excellence each day.
福嶋 忠幸FUKUSHIMA TADAYUKI
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GRAHM'S CAFE Los Angeles
GRAHM'S CAFE Los Angeles
- Kyobashi, Tokyo
- Cafe,Cafe/Sweets / American / Wine
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山本 秀正YAMAMOTO HIDEMASA
The Chef's Recommendations -
From a chef to a global culinary producer
Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.
山本 秀正YAMAMOTO HIDEMASA
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RISTORANTE Misato
RISTORANTE美郷
- Shichijo/Tambaguchi, Kyoto
- Italian,Italian/French / Italian / Pasta / Wine
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毛利 亮MORI RYO
The Chef's Recommendations -
A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other
Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.
毛利 亮MORI RYO
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Tanaka Shoten Kaiunbashidori
田中商店 開運橋通り店
- Narita/Sahara, Chiba
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Horumon (offal meat)
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小倉 哲OGURA SATOSHI
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Learning the joy of cooking from a Chinese chef, and its depth from a Japanese master.
Born in 1973 in Chiba Prefecture, his inspiration for pursuing this path was a Chinese chef who showed him the joy of cooking at the restaurant where he worked part-time as a high school freshman. He later became the apprentice of a Japanese chef while working at another restaurant. Although the chef was a well-rounded master who had studied abroad, he still said "Nothing beats Japanese beef." Those words made a deep impression on Mr. Ogura.
小倉 哲OGURA SATOSHI
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Kushi Agemono Shun's Ginza
串あげもの 旬s 銀座店
- Ginza, Tokyo
- Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)
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和田 隆WADA TAKASHI
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Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.
After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.
和田 隆WADA TAKASHI
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Daichinro New Store
大珍樓新館
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum
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鄭 金華TEI KINKA
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Realizing his childhood dream, he stands in the kichen.
He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.
鄭 金華TEI KINKA
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Jion Shoja
慈恩精舎
- Okayama, Okayama
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)
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草野 潤KUSANO MEGUMU
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Kusano brings his experience from a Japanese restaurant in Austria to the table
After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.
草野 潤KUSANO MEGUMU
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Yagiya
屋宜家
- Nanjo, Okinawa
- Soba (noodles),Japanese / Okinawa Cuisine
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玉城 利也TAMASHIRO TOSHIYA
The Chef's Recommendations -
His own love of Okinawan soba motivated him to pursue the perfect dish
Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.
玉城 利也TAMASHIRO TOSHIYA
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Ramen Senka Rapita Main Store
らーめん専家 羅妃焚 総本店
- Iwamizawa/Sorachi, Hokkaido
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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菅原 久義SUGAWARA HISAYOSHI
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He's loved eating since early childhood! He dreamed of having his own restaurant.
When he was young, owner Hisayoshi Sugawara's favourite foods were ramen and curry rice. With the spirit of a child, he dreamed of owning his own restaurant. Since it was his favourite food, Hisayoshi was determined to make the ultimate bowl of ramen himself. Trying the ramen at various restaurants, he made continual improvements until settling on the present taste. That's the taste you can enjoy today.
菅原 久義SUGAWARA HISAYOSHI
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Kappo Sushi Umeda
割烹・寿司うめだ
- Tokaichi/Funairi/Yoshojima, Hiroshima
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Basashi (horse meat sashimi)
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梅田 真志UMEDA SHINJI
The Chef's Recommendations -
Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.
Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.
梅田 真志UMEDA SHINJI
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Gyutan Sumiyaki Rikyu Tagajo
牛たん炭焼利久 多賀城店
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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松原義典MATSUBARAYOSHINORI
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Unforgettable gyutan (beef tongue) at Rikyu
He is from Miyagi Prefecture, and used to eat gyutan (beef tongue) at Rikyu when he was a student. When he went outside the prefecture for work he tried gyutan at various restaurants, but he never encountered a taste that satisfied him. When he moved back to Sendai he joined Rikyu, where he had always dreamed of working.
松原義典MATSUBARAYOSHINORI
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Sosaku Chinese Hong Kong Homemade Dumpling Chai
創作中華香港手作り点心チャイ
- Waseda, Tokyo
- Dim Sum,Chinese / Yum Cha/Dim Sum / Hong Kong / Chinese Sosaku (creative cuisine)
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黄KO
The Chef's Recommendations -
The authentic Chinese chef.
Chef Ko was using his skill as a Chinese chef in China. He came to Japan in 2005 and became the chef of this restaurant. The renowned mabodofu (spicy dish with tofu and ground meat) featured on the radio is his creation.
黄KO
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Rico Cowbell
RICO カウベル
- Yokosuka/Oppama, Kanagawa
- Hamburg Steak,Western / Hamburger Steak / Curry / Steak
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川上 利博KAWAKAMI TOSHIHIRO
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Serving the specialty hamburger steak I have cooked for a long in my own restaurant
He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.
川上 利博KAWAKAMI TOSHIHIRO
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Gyutan Sumiyaki Rikyu Sun Mall Ichibancho
牛たん炭焼利久 サンモール一番町店
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / General / Local Japanese Cuisine
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小山隆史KOYAMATAKASHI
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Say "Sendai" and think "beef tongue" - say "beef tongue" and think "Rikyu"!
For Chef Koyama, borne and raised in Sendai, beef tongue is one of his most beloved foods. He was a huge fan of Rikyu, saying "It was my favorite restaurant. Not only the grilled beef tongue, but also the side dishes were great and plentiful." After four years amassing experience in a Japanese pub kitchen, he made his way to his much-loved Rikyu. Everyday he's striving so as many people as possible can savor the flavor that can only be found here.
小山隆史KOYAMATAKASHI
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Dining & Bar KITSUNE
dining&barKITSUNE
- Shibuya South Exit, Tokyo
- Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake
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小林 傑KOBAYASHI SUGURU
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He strives to build a unique menu that matches the restaurant's atmosphere
He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."
小林 傑KOBAYASHI SUGURU
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Bistro Le Nougat
ビストロ ヌガ
- Ginza, Tokyo
- French,Italian/French / French / Wine
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梅津Mr. Umetsu
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His father's cuisine was the starting point of his own
He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.
梅津Mr. Umetsu
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Momoya Kamimaezu
もも屋 上前津店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Japanese,Japanese / General / Yakitori (grilled chicken skewers)
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永井 大介NAGAI DAISUKE
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We aim for a cozy restaurant that you will feel comfortable strolling into.
Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.
永井 大介NAGAI DAISUKE
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Obanzai Sengyo Hachiya
おばんざい鮮魚鉢屋
- Meito-ku/Fujigaoka, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine
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富永 将TOMINAGA MASARU
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I'm so happy when people enjoy and say my home cooked food is delicious.
Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.
富永 将TOMINAGA MASARU
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