1601 - 1620 of 1763 chefs
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Gyutan Sumiyaki Rikyu Honcho
牛たん炭焼利久 本町店
- Sendai Station East Exit, Miyagi
- Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine
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中澤桂一NAKAZAWAKEIICHI
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Into the world of cuisine dreamt of since childhood.
In order to progress on to the world of food dreamt of in his childhood, he studied at a cooking school. After graduating he began working at Rikyu as a cook, steadily building up experience until now.
中澤桂一NAKAZAWAKEIICHI
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Oshio Ataru
おしお ATARU店
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)
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松野 雄太MATSUNO YUTA
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We want our favorite foods to become our customers' favorites too.
I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?
松野 雄太MATSUNO YUTA
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Motsunabe Mizutaki Yonbankan
もつ鍋・水炊き四番館
- Tenjin, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Mizutaki (chicken hot pot) / Yakiniku (grilled meat)
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梅野 富宮子UMENO FUMIKO
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A childhood spent watching the backs of mum and dad that naturally lead to following this path.
Having helped out at her family home and restaurant since childhood, the world of food was always close to her. She was taught the joy of participating in a meal by her parents, and it was natural that she should set out to be a chef. At present, as the proprietress-to-be, she helps with the flavors and service of the Motsunabe Mizudaki Yombankan, and with a warm smile and attentiveness, she makes food to delight the taste buds and hearts of the people who visit each day.
梅野 富宮子UMENO FUMIKO
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Nanohana
なの花
- Okaido/Gintengai, Ehime
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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高橋 邦親TAKAHASHI KUNICHIKA
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I like eating nice food. That's why I became a chef.
I want to eat quality food, I want to make quality food, and I want people to eat quality food. Because I felt this way, I entered the world of cooking. I am still learning everyday and I make my food with passion.
高橋 邦親TAKAHASHI KUNICHIKA
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Chinese Taiwan Restaurant Misen
中国台湾料理 味仙
- Chikusa/Imaike/Ikeshita, Aichi
- Chinese,Chinese / General / Taiwanese
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森岡 裕貴MORIOKA YUKI
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With steam and speed, this chef offers up Chinese Taiwan cuisine.
I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.
森岡 裕貴MORIOKA YUKI
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UNIQUE
UNIQUE
- Kitahama, Osaka
- French,Italian/French / General / French / Wine
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中山 大輔NAKAYAMA DAISUKE
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He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.
He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.
中山 大輔NAKAYAMA DAISUKE
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Dining Bar YZ
ダイニングバーYZ
- Hida/Takayama, Gifu
- Pasta/Pizza,Italian/French / Steak / Pizza / Cocktail
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吉實 賢介YOSHIZANE KENSUKE
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Brings delicious tastes to life with his cooking experience that can't be confined to one culinary style
Born in 1981 in Hida, Gifu Prefecture. Aspiring to become a chef, he trained at the Japanese food restaurant "Izakaya Fumi" in Nagoya city's Chikusa district and "Karatoya" in the Sakae district from the age of 18 on. After that, he returned to Takayama and opened this restaurant in 2012, turning his dream into a reality.
吉實 賢介YOSHIZANE KENSUKE
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Bar & Lounge Twenty Eight
バー＆ラウンジ トゥエンティエイト
- Shimbashi/Shiodome, Tokyo
- Cafe,Cafe/Sweets / Cake / Cocktail / General
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ホセ・サンチェスHOSE SANCHIESU
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Cuisine to be shared with guests that is the culmination of our chef's life experiences
Our chef was born in Mexico in January, 1967. In 1983 he began working at "Crown Plaza Holiday Inn" in Mexico, after which he went on to work in top hotels in America, Switzerland, Japan, and Egypt. Since 2010 he has been head chef at Conrad Tokyo, where he supervises "Bar and Lounge Twenty-Eight".
ホセ・サンチェスHOSE SANCHIESU
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Nepalico Komazawa branch
ネパリコ 駒沢店
- Komazawa-Daigaku, Tokyo
- Asia,Other Asian / Indian / Nepalese / Indian Curry
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パダム デボコタPADAMU DEBOKOTA
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He opened "Nepalico" with the aim of making Nepalese culture commonplace
He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.
パダム デボコタPADAMU DEBOKOTA
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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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Gyutan Sumiyaki Rikyu Iwanuma
牛たん炭焼 利久 岩沼店
- Natori/Zao/Shiroishi, Miyagi
- Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine
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小野寺正春ONODERAMASAHARU
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Depth that even a connoisseur can taste.
Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."
小野寺正春ONODERAMASAHARU
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Ebiju
海老重
- Nishi-Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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海老原 孝EBIHARA TAKASHI
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Growing up watching his father, a chef
After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.
海老原 孝EBIHARA TAKASHI
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Tsukiji Fukutake Main Branch
築地 ふく竹 本店
- Tsukiji, Tokyo
- Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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市ノ川 大輔Daisuke Ichinokawa
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Bringing different cuisines to life
He got his start serving up Western-style cuisine, but he was drawn by the allure of traditional Japanese dishes, and has been working at the Japanese-style "Tsukiji Fukutake Main Shop" for seven years.
市ノ川 大輔Daisuke Ichinokawa
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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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BIANCARA
ビアンカーラ
- Kichijoji, Tokyo
- Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine
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飯野 究IINO KIWAMU
The Chef's Recommendations -
Seeing the form of the maker in the made is the charm of "vin naturel"
Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.
飯野 究IINO KIWAMU
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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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Otayan
おたやん
- Kakogawa, Hyogo
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
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敏森 善行TOSHIMORI YOSHIYUKI
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Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.
Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.
敏森 善行TOSHIMORI YOSHIYUKI
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Gyutan Sumiyaki Rikyu Izumi Main Store
牛たん炭焼利久 泉本店
- Izumi-Chuo, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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川村武宏KAWAMURATAKEHIRO
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I want to make lots of people happy with my food
From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.
川村武宏KAWAMURATAKEHIRO
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Bar Wadoro
Bar WADURO -和道-
- Susukino, Hokkaido
- Dining Bar,Dining bar / Wine / Cocktail / Whisky
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佐藤 泰代SATO YASUYO
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Filled with the strong desire to perfect the way of the bartender,
I am active as a youthful force and inheritor of many years of meticulousness.
佐藤 泰代SATO YASUYO
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Yakiniku Heiwa
焼肉 平和
- Tennoji/Abenobashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳥越 曠平TORIKOSHI KOHEI
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40 years of following in his father's footsteps.
Born in Osaka Prefecture, in 1946. In 1956, his father opened the Yakiniku Heiwa grilled meat restaurant. From an early age, he saw his father dedicating himself entirely to the art of grilled meat, and naturally developed an interest in the subject himself. He started by helping out in the restaurant, before finally taking up the torch himself as its second-generation restaurateur.
鳥越 曠平TORIKOSHI KOHEI
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