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1581 - 1600 of 1763 chefs

Ajisai Sankyu

味彩 山久

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Gyutan (beef tongue)

久世 竜吾KUZE RYUGO

The Chef's Recommendations

He watching his father, who was a chef, at work, and naturally got into cooking.

Born in 1974 in Mie Prefecture. His father was a chef, and being surrounded by cooking gave him a familiarity with it. At the age of 18, starting with a restaurant called kani honke, he did a variety of training, in Japanese grilling, yakitori, and a Japanese restaurant within a hotel. In July, 2011, he opened Ajisai Sankyu. Since opening, he has produced food that is healthy and doesn't use synthetic flavorings.

久世 竜吾KUZE RYUGO

Pub Karaoke Studio Himawari

パブ-カラ スタジオ向日葵

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky / Shochu

美実MIMI

Live performance karaoke! Accompanied by exciting saxophone playing!

Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.

美実MIMI

Wine Chubo Gekko

WINE厨房 月光

  • Susukino, Hokkaido
  • Spanish/Mediterranean,Global/International / General / Spanish / Western Sosaku (creative cuisine)

立花 英則TACHIBANA HIDENORI

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

BISTRO CarneSio

BISTRO CarneSio

  • Ebisu, Tokyo
  • Italian,Italian/French / Gyutan (beef tongue) / French / Italian

児玉 順平KODAMA JUMPEI

The Chef's Recommendations

Absolute confidence in cooking meat with experiences in Italian and Yakiniku restaurants

He was born in Tokyo in 1984. Influenced by the protagonist of a comic, who aims to be a cook, he also chose to be a cook saying, "Me, too!" After graduating from a vocational school for licensed cooks, joined a seafood store in Shinagawa and worked there for 5 years. Then moved to a yakiniku restaurant and in 2011, moved to CarneSio when it opened. He has been the chef there since he assumed the position there in 2012.

児玉 順平KODAMA JUMPEI

Oyaji Dining Shobu

おやじダイニング しょうぶ

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

大田 雅博OTA MASAHIRO

Staying close to our roots is our motto. We aim to create food and an atmosphere that you'll love.

Born in October 1970 on Himakajima Island in Aichi. Because of his love of cooking, he immediately began his training at a Japanese-style restaurant after he graduated from high school. At age 30, he began working in product development for restaurants in Nagoya and after that, he studied restaurant management. At age 35, he opened his own shop, Oyaji Dining Shobu. Always putting his customers first, he strives to create a place that the locals will keep coming back to.

大田 雅博OTA MASAHIRO

Olive

オリーヴ

  • Shibukawa/Ikaho/Haruna, Gunma
  • Italian,Italian/French / Italian / Pasta / Pizza

水出 好明MIZUIDE YOSHIAKI

Dishes created from the heart by a chef who has always loved to "create things."

Born in January 1958 in Gunma Prefecture. The chef, who says he has always liked to "create and complete things", began cooking through a part-time job. After seeing the depth of the art of cooking, he began to seriously pursue becoming a chef. Each dish is carefully prepared from the heart with the thought that "customers will sincerely say that it is delicious."

水出 好明MIZUIDE YOSHIAKI

Iizaka Hanamomo no Yu

いいざか花ももの湯

  • Fukushima City, Fukushima
  • Auberge,Other / General / General / General

菊池 政憲KIKUCHI MASANORI

A chef who works hard to make dishes that are just as fun to eat as they are to look at.

He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.

菊池 政憲KIKUCHI MASANORI

Moriyama no Meiten Wagyu Yakiniku Taiseien

守山の名店 和牛焼肉 大星園

  • Moriyama-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat) / Korean

星野 吉秋HOSHINO YOSHIAKI

After his father's retirement, he succeeded the family business spanning 3 generations and 50 years

He was born in Aichi Prefecture in 1968. He first thought of running a Korean barbecue shop when he was 40. When his father, the previous head, retired, he felt that someone had to continue the store that his grandfather had started, so he quit his construction job and entered the world of Korean barbecue.

星野 吉秋HOSHINO YOSHIAKI

Yakiniku no Ryuen

焼肉の龍園

  • Kokura, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岩井田 隼也IWAIDA TOSHIYA

A chef with a passion for serving delicious meat

Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.

岩井田 隼也IWAIDA TOSHIYA

Vino Hirata

ヴィノ ヒラタ

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

仁保 州博NIHO KUNIHIRO

The Chef's Recommendations

Deeply impressed by the Italians' service and delicious food

Born in 1974 in Tottori, the chef decided to pursue this path while visiting Italy and being drawn to its delicious cuisine and friendly people. After graduating from a culinary school, he entered an Italian restaurant. In 1998, he joined "Vino Hirata" and became head chef in 2009. In May, 2010, he became an owner chef.

仁保 州博NIHO KUNIHIRO

Gyutan Sumiyaki Rikyu Nakakecho

牛たん炭焼 利久 名掛丁店

  • Sendai Station West Exit, Miyagi
  • Japanese,Japanese / Gyutan (beef tongue) / Curry

小野寺隆ONODERATAKASHI

Nothing says Sendai like gyutan (beef tongue)!

Nothing says Sendai like gyutan (beef tongue)! Interested in local ingredients, he took a job at Rikyu where he is now in charge of the grill. His motto is to take high quality ingredients and carefully grill them to perfection. "Grilling gyutan is fairly straightforward, and yet the flavor differs with each chef. I find that fascinating," Takashi remarks, as he affectionately tends the grill.

小野寺隆ONODERATAKASHI

Manchinro Main Store

萬珍樓 本店

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Cantonese,Chinese / Cantonese / Chinese Tea / Shokoshu (Chinese Shaoxing wine)

鐘 徳輝SHO TOKUKI

Innovative Chinese food from a veteran Chef's inspired sensibilities

Born in 1961 in Hong Kong. He loved eating from a young age, and, inspired by chefs serving up delicious food, decide to pursue the culinary arts. He worked as a head chef at two restaurants in Hong Kong, and started up restaurants in Shanghai as well. His diverse sensibilities in cuisine have been the subject of widespread praise. In 1983 he was invited to Japan. After working a number of head chef positions, he took a job as head chef at "Manchiro" main branch. Building on his legend, he continues to innovate and build on old ideas, creating new and imaginative Chinese food that is very well received.

鐘 徳輝SHO TOKUKI

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

松原義典MATSUBARAYOSHINORI

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

Pizzeria Austro

Pizzeria Austro

  • Imabari, Ehime
  • Italian,Italian/French / Italian / Neapolitan Pizza / Wine

佐野 大介SANO DAISUKE

The influence of his chef father led him down the same path

Our chef Sano was raised looking up to his chef father from the time he was a child. Seeing how delighted people were when they ate his father's food, he thought, "Someday, I want to make people happy like that with my own cooking," which led him down the same path. Afterwards he built up experience at various Italian restaurants, before opening this establishment. His memories of his father's cooking still form the foundation for Sano's own culinary style even now.

佐野 大介SANO DAISUKE

Sushidokoro Koya Sendai Ekinaka

寿司処 こうや 仙台駅中店

  • Sendai Station West Exit, Miyagi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

服部 洋HATTORI HIROSHI

Our chef feels it's his true calling to provide excellent service to his customers at the counter

Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.

服部 洋HATTORI HIROSHI

Trattoria 522

TRATTORIA 522

  • Yoyogi-Uehara, Tokyo
  • Italian,Italian/French / Italian / Wine

清水 真樹SHIMIZU MASAKI

Wanting to become an artisan from a young age, he has taken his place in the world of cuisine

He pursued the world of cuisine because he loved eating as a child and had dreamed of being an artisan ever since he was young. He also gained a strong interest in cooking through his mother who was a very good cook. He opened his own restaurant in 2000 after training at Chinzanso and the restaurant Rezzo in Kyodo. He continues to provide fastidiously prepared cuisine with choice ingredients; yet, you can still visit Trattoria 522 as an everyday restaurant.

清水 真樹SHIMIZU MASAKI

Ristorante Hamazaki

リストランテ 濱崎

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Seafood / Wine

濱崎 龍一HAMASAKI RYUICHI

The Chef's Recommendations

Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients

Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.

濱崎 龍一HAMASAKI RYUICHI

Shimalabo

シマラボ

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • French,Italian/French / Wine / Western Sosaku (creative cuisine) / French

島村 光徳SHIMAMURA MITSUNORI

The Chef's Recommendations

Working part-time in restaurants during his high-school days proved to be the gateway to a culinary career

He was born in Hiroshima Prefecture on December 4th, 1972. During his high school days he worked in part time jobs at a variety of food and drink establishments and because of this experience he decided to become a chef. Aiming to become a chef in French cuisine, the most highly regarded in the world, he went to France, and at the age of 20 he graduated from the Tsuji Culinary Institute's school in France. After training in top-class hotels, he returned to France. After training in Lyon and Cannes he came back to Japan. He has been with "Mikuni Hiroshima" since it opened. Carrying on in the spirit of chef Kiyomi Mikuni, he opened "Restaurant Shimamura L'Espirit de Mikuni", which he currently operates.

島村 光徳SHIMAMURA MITSUNORI

Yakitori Tori Ryori Toritatsu

焼き鳥・鶏料理・鳥辰

  • Shinjuku West Exit/Tochomae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川 公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川 公一YOSHIKAWA KOICHI

Gyutan Sumiyaki Rikyu Yamatomachi

牛たん炭焼利久 大和町店

  • Miyagino/Wakabayashi, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

平泉真HIRAIZUMIMAKOTO

Making a career out of my favorite dish

I loved eating gyutan (beef tongue), and I was a fan of Rikyu's gyutan. I often went to the restaurant, and the staff always made sure that I enjoyed myself, so that's what led me to enter the world of cooking.

平泉真HIRAIZUMIMAKOTO

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