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141 - 160 of 1835 chefs

Teppan Yakiniku Steak Mikinao

鉄板焼肉ステーキ樹直

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大塚 直樹Naoki Otsuka

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.

大塚 直樹Naoki Otsuka

LOW-NON-BAR

LOW-NON-BAR

  • Kanda, Tokyo
  • Bar/Cocktails,Bars (pubs) / Spirits / Wine / Cocktail

高橋 弘晃Hiroaki Takahashi

Drink or not drink, it's your choice.

Mr. Takahashi was born in 1986 in Hokkaido. He started his career as a bartender with the goal of owning a relaxing, coffee shop-like place. He gained experience at Brick, a long-established bar in Ginza that no longer exists, and was exposed to the world of authentic bars. At the same time, he explored a new approach to the bar that would appeal to the younger generation. Consequently, LOW-NON-BAR was established as a bar where both drinkers and non-drinkers can spend time together.

高橋 弘晃Hiroaki Takahashi

Gionshinbashi Nakatani

祇園新橋中谷

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

中谷 一郎Ichiro Nakatani

Over 20 years dedicated to Japanese cuisine! A skilled chef honed in Kyoto's renowned restaurants.

Mr. Nakatani was born in 1975 in Kyoto. Coming from a family that ran a pottery shop, with close ties to chefs from a young age, it was only natural to pursue a career in cooking. This craftsman-like chef spent 20 years honing his skills in Japanese cuisine at renowned hotels and esteemed restaurants in Kyoto. Utilizing his extensive skills and experience, he became independent in October 2015, opening his restaurant, Gionshinbashi Nakatani, in the atmospheric area of Gion. The restaurant's reputation quickly spread through word of mouth, attracting the attention of food enthusiasts.

中谷 一郎Ichiro Nakatani

Sushi Miyako

鮨みやこ

  • Nishi-Shinjuku, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐 介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐 介一Keiichi Igarashi

Location Dining Nagi

ロケーションダイニング 凪

  • Onna-son, Okinawa
  • Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion

岩下 拓人Takuto Iwashita

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.

岩下 拓人Takuto Iwashita

neo earth cafe - Roots - Ishigakijima

neo earth cafe - Roots - 石垣島

  • Miyako Island/Ishigaki Island, Okinawa
  • Cafe,Cafe/Sweets / Western Sosaku (creative cuisine) / Others / Coffee

田中 絢子Junko Tanaka

An owner who continues to propose earth-friendly and people-friendly lifestyles.

An owner who continues to propose earth-friendly and people-friendly lifestyles. She started her career as an apparel brand owner. Moving to Ishigakijima Island made her rethink her "way of life = how to have a life" through what food should be like. After starting to handle household goods and food products, she was inspired by encounters with island farmers and opened a store specializing in smoothies in 2014. In 2024, it was renovated as a vegan cafe. Her menu is designed with the theme of "allergy-free, gluten-free, everyone can eat it whether they are vegan or not."

田中 絢子Junko Tanaka

Sushi Renma

鮨練磨

  • Matsuyama/Kume/Wakasa, Okinawa
  • Sushi,Japanese / General / Sushi

宇江城 喜尊Yoshitaka Ueshiro

To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.

Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.

宇江城 喜尊Yoshitaka Ueshiro

Unagi no Naruse Morioka Branch

鰻の成瀬 盛岡店

  • Morioka, Iwate
  • Unagi (eel),Japanese / Unagi (eel)

齋藤 翔Sho Saito

To be a part of customers' everyday life, not just for special occasion meals.

Mr. Saito was born in 1993 in Iwate. Starting as a part-time job, he gained experience in kitchen and service work at a restaurant. On May 25, 2024, he became the manager with the opening of Unagi no Naruse Morioka Branch. It is a rare eel specialty restaurant in the area serving delicious eel in a relaxed atmosphere. To make eel, a typical "special occasion meal," more familiar to local residents, he continues to operate the restaurant daily, placing importance on the relationship with customers.

齋藤 翔Sho Saito

Kobe Beef DAIA Nihonbashi-Muromachi Branch

神戸牛ダイア 日本橋室町店

  • Mitsukoshimae, Tokyo
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

大坪 辰Shin Otsubo

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.

大坪 辰Shin Otsubo

Kinsaiya Hakata Eki Chikagai Branch

きんさい屋博多駅地下街店

  • Hakata Station, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Donburi (rice bowl)

金作 善治Yoshiharu Kanesaku

Experience from a former sumo wrestler gives the cuisine a unique touch.

Mr. Kanesaku was born in 1972 in Aichi. He was a former sekitori (sumo wrestler) who belonged to the Kitanoumi stable for 15 years and was the heaviest Japanese sumo wrestler at the time. After retiring from the sumo world, he moved to Fukuoka. With his culinary skills, he turned to the restaurant industry and joined the current company in 2003. Since then, he has honed his culinary skills at Kinsaiya Tenjin Building Branch and other affiliated restaurants. He is now the chef and manager of Kinsaiya Hakata Eki Chikagai Branch.

金作 善治Yoshiharu Kanesaku

Asakusa Shokudo Motomatsu

浅草食堂 元松

  • Asakusa, Tokyo
  • Japanese,Japanese / General / Unagi (eel) / General

せつSetsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.

せつSetsu

Hakata Unagiya Fujiuna

博多うなぎ屋 藤う那

  • Hakata Station, Fukuoka
  • Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Local Japanese Cuisine

金崎 虎之介Toranosuke Kanesaki

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.

金崎 虎之介Toranosuke Kanesaki

Yakiniku Motoyama Akihabara Branch

焼肉もとやま 秋葉原店

  • Akihabara, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部 一彦Kazuhiko Watanabe

Enjoy the carefully selected Kobe beef.

An unrivaled lover of yakiniku, Mr. Watanabe fell in love with the taste of Yakiniku Motoyama and left the company where he had worked for many years to join Yakiniku Motoyama. He started as a cooking assistant and later worked as a manager at all Yakiniku Motoyama restaurants. Currently, he is working hard as head of the food service division.

渡部 一彦Kazuhiko Watanabe

Ryoriya MOTO

料理屋 MOTO

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

山本 博之Hiroyuki Yamamoto

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.

山本 博之Hiroyuki Yamamoto

Tomt cafe bistro bar

Tomt cafe bistro bar

  • Minatomirai, Kanagawa
  • Bistro,Italian/French / French / Italian / Coffee

山田 祐太郎Yutaro Yamada

Offering borderless deliciousness and energy based on French and Italian cuisine.

Mr. Yutaro Yamada was born in 1996 in Tokyo and is the chef of Tomt cafe bistro bar. Having enjoyed making things since childhood, he became fascinated with food through a part-time job in a restaurant and aspired to become a chef. He honed his skills in French cuisine at a high-class hotel in Marunouchi and an Italian restaurant specializing in handmade pasta. Throughout his career, he developed relationships with producers from various regions of Japan, exploring unique recipes that highlight the allure of ingredients. In November 2024, he assumed his current position at the opening of the restaurant. He serves a wide range of guests with his free-spirited cuisine.

山田 祐太郎Yutaro Yamada

Uohachi Hanare

魚八 はなれ

  • Kanazawa Station, Ishikawa
  • Oden,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Oden

上野 憲謙Noriaki Ueno

The commitment of a skilled chef produces dishes that will remain in the guests' hearts.

Mr. Ueno grew up with a mother who was good at cooking, and he enjoyed being in the kitchen from a young age. After graduating from culinary school, he spent two years in Japanese cuisine and eight years of training in Italian cuisine. Furthermore, having spent about eight years in charge of Western-style cuisine at a well-known hotel, he is a talented chef. Utilizing his background in Japanese and Western cuisine and his experience at the hotel, he strives to create dishes that highlight the natural taste of the ingredients. Currently, as the manager, he is in charge of the kitchen and continues to serve "truly delicious food" to the customers who visit the restaurant.

上野 憲謙Noriaki Ueno

Kai to Sumibi to Nihonshu Tawawa

貝と炭火と日本酒 撓

  • Yokohama Station, Kanagawa
  • Izakaya (Japanese tavern),Taverns / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood / Sake

村上 恒宏Tsunehiro Murakami

The Chef's Recommendations

Mr. Murakami creates a time and space that can impress guests on their important day.

He was born in 1973 in Kanagawa. He began his apprenticeship at a part-time job at a kappo restaurant and started training in Japanese cuisine. He has worked as a head chef in the kitchens of a kappo ryokan inn and a hotel. In July 2019, he opened Kai to Sumibi to Nihonshu Tawawa in Tsuruya-cho, Yokohama. As the owner-chef, he welcomes a wide range of guests. His creed is "to provide guests with a time and space to feel as much impression as possible on their special day." With dishes that carefully draw out the charm of seasonal ingredients and heartwarming service, he serves various occasions.

村上 恒宏Tsunehiro Murakami

Ayakaritai

あやかり鯛

  • Yushima, Tokyo
  • Local Japanese,Japanese / General / Local Japanese Cuisine / Sake

大山 和樹Kazuki Oyama

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.

大山 和樹Kazuki Oyama

Private Room Yakiniku Wagyu Horumon Isshin

個室焼肉 和牛ホルモン 一新

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Cocktail Works Karuizawa

COCKTAIL WORKS 軽井沢

  • Karuizawa, Nagano
  • Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail

茂澄 仁Hitoshi Mozumi 

Mr. Mozumi is a bartender and chef who handles flexible cocktail menus. 

He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.

茂澄 仁Hitoshi Mozumi 

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