1621 - 1640 of 1763 chefs
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Hakata Mizutaki-style Motsu Nabe Motsufuji
博多水炊き風もつ鍋 もつ藤
- Marunouchi, Aichi
- Japanese,Japanese / General / Motsu Nabe (offal hot pot)
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伊藤 和之ITO KAZUYUKI
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Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant
I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.
伊藤 和之ITO KAZUYUKI
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Hokkai Shabu Shabu Kita 2 Jo
北海しゃぶしゃぶ北2条店
- Sapporo Station, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)
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佐々木 彰則SASAKI AKINORI
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Working hard with the staff to create a comfortable restaurant
Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.
佐々木 彰則SASAKI AKINORI
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Shunsai Kushiyaki Dokoro Shoku
旬菜、串焼処 食 SHOKU
- Enoshima/Kugenuma, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kiritanpo Nabe (skewered rice hot pot)
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鈴木 亘SUZUKI WATARU
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I want to bring out the best flavors from all ingredients.
He was born on March 22, 1973 in Akita, Japan. Because he liked cooking as a child, he planned to one day open up his own store. He graduated high school at the same time as moving to Tokyo. After 11 years training at an izakaya (tavern), he opened his dream restaurant "Shunsai Kushiyaki Dokoro Shoku" in 2002. He never uses any chemical seasoning, so he has an established reputation in bringing out the best flavor from each ingredient.
鈴木 亘SUZUKI WATARU
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Gyutan Sumiyaki Rikyu Chuodori
牛たん炭焼利久 中央通店
- Sendai Station West Exit, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / Local Japanese Cuisine / General
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新保宏介SHIMBOKOSUKE
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I want to cook delicious food for others to enjoy.
Having a great love for cooking since childhood, he entered the world of cuisine, and after twelve years of experience at a soba restaurant, came to Rikyu. The grilling of beef tongue may be simple but it also has depth. To serve it in its finest form, everyday he centers himself and grills for a delicate perfection.
新保宏介SHIMBOKOSUKE
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Chinese Restaurant Chanchan
中国酒菜 暢暢
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General
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井上 靖久INOUE YASUHISA
The Chef's Recommendations -
Enjoy authentic, hotel-grade Chinese food at this street side venue.
Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.
井上 靖久INOUE YASUHISA
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Arroceria Sal y Amor
アロセリア サル イ アモール
- Daikanyama, Tokyo
- Spanish/Mediterranean,Global/International / Western Homemade Meal / Spanish / Wine
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宮崎 健太MIYAZAKI KENTA
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A fateful encounter during a five-year stay in Madrid…
He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.
宮崎 健太MIYAZAKI KENTA
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Fermintxo
フェルミンチョ
- Nishi-Azabu, Tokyo
- Spanish/Mediterranean,Global/International / European / Wine / Spanish
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作元 慎哉SAKUMOTO SHINYA
The Chef's Recommendations -
Breathing new life into traditional Spanish cuisine
He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.
作元 慎哉SAKUMOTO SHINYA
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Buveur Orge
Buveur Orge ［ビュベール オルジュ］
- Yahatanishi-ku, Fukuoka
- French,Italian/French / French / Italian / European
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吉川 雅樹YOSHIKAWAMASAKI
The Chef's Recommendations -
In contrast with his beloved father, a sushi chef, he's challenging himself in the world of French cuisine!
Born in 1971 to a sushi chef father. After honing his skills at famous hotel restaurants in Fukuoka and Kobe, he set off for France. After learning about authentic French cuisine, he came back to Japan and set up his own restaurant. His restaurant, which used to be solely a French restaurant, has now expanded its offerings, developing into a "Western food and wine restaurant."
吉川 雅樹YOSHIKAWAMASAKI
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Q Ebisu
Q 恵比寿店（キュー）
- Ebisu, Tokyo
- Italian,Italian/French / Wine / Italian / Spanish
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柳原 勇太YANAGIHARA YUTA
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Our chef turned his passion for cooking into a career, and has experience in a wine variety of cuisines
He entered the world of the culinary arts out of a love of cooking. He learned the basic principles of cuisine at a Japanese-style restaurant. After that he strived to improve his skills, taking up a position at a cake shop making desserts. Today his specialty is creative dishes that cross the boundaries of different culinary styles.
柳原 勇太YANAGIHARA YUTA
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Kishikawa
きし川
- Kokura, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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村上翔太MURAKAMISHOTA
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It's been my dream to be a chef ever since I was little.
Born in Kanagawa Prefecture in 1986. I've loved cooking ever since I was little and have always had the dream of becoming a chef. Be it a la carte dishes or main dishes, I spare no effort in making each and every dish.
村上翔太MURAKAMISHOTA
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Izakaya Kumakichi
居酒屋 くま吉
- Matsue Station, Shimane
- Izakaya (Japanese tavern),Taverns
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熊野 英治KUMANO EIJI
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A chef's job is to bring joy to people.
Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.
熊野 英治KUMANO EIJI
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Brasserie Rakuya
ブラッスリー 楽や
- Takikawa/Fukagawa/Sunagawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood
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川野名 順KAWANONA JUN
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From being raised by a fishmonger, to creating a place to eat delicious fish.
Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.
川野名 順KAWANONA JUN
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Cotton Fields
COTTON FIELDS
- Nakasu, Fukuoka
- Beer Gardens/Halls,Taverns / Imported Beer / Beer / General
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諸岡 昭二MOROKA SHOJI
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Our chef's former occupation as an automotive engineer allowed him to transition brilliantly into a culinary architect who lets nothing go to waste.
He had originally worked as an engineer for the automobile industry, but after the Oil Crisis he switched careers to become a chef - a longtime passion. He ran his own food cart while attending culinary school, serving dark beer, which was quite rare at the time. He opened this establishment, "COTTON FIELDS", in 1980. He takes special care in selecting ingredients, and his motto is not to let a single part go to waste, with a special talent for bringing out the unique flavor of each component. He's most famous for his excellent spare ribs, garnished with a secret sauce he invented back in his food cart days.
諸岡 昭二MOROKA SHOJI
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Ocomo
OCOMO
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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安倍 康介ABE KOSUKE
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The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.
He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.
安倍 康介ABE KOSUKE
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Beau Temps
Beau Temps
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French / Wine
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五十嵐 和弘IGARASHI KAZUHIRO
The Chef's Recommendations -
Enlightened by the natural wines at Uguisu, known for their "Vin Naturel"
Born in Yamagata prefecture in 1980, he started his culinary career when he was 22. After training at hotels and Italian restaurants in Yokohama, at 27 he made a career change to concentrate on service while he was working at the French restaurant La Butte Boisee in Jiyugaoka. He learned about wine made from famous wineries in France, and subsequently encountered natural wines while working at Uguisu in Sangenjaya, which left a deep impression on him. He came to Beau Temps when he was 31, and is currently spreading the charm and depth of natural wine as the restaurant's second generation owner.
五十嵐 和弘IGARASHI KAZUHIRO
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Cucina Italiana Todo
Cucina Italiana 東洞
- Kyotogosho/Nishijin, Kyoto
- Italian,Italian/French / Italian / Wine / Pasta
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水谷 健太MIZUTANI KENTA
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The beginning was simple. After that, his efforts have not ceased.
He was born in 1973 in Kyoto. Ever since he was a child, he dreamed of being a chef. He thought that their white coats were smart, and that working as a chef on a cruise liner looked fun. Rather than letting this remain as just a dream, he worked consistently to realize it and to get to where he is today.
水谷 健太MIZUTANI KENTA
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Restaurant La FinS
Restaurant La FinS
- Shimbashi/Shiodome, Tokyo
- French,Italian/French / French
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杉本 敬三SUGIMOTO KEIZO
The Chef's Recommendations -
His training started from as early as elementary school and he was considered a cooking genius.
He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.
杉本 敬三SUGIMOTO KEIZO
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Oebi Tempura Senmonten Sanki
大エビ天専門店 さんき
- Minato-ku/Minami-ku/Midori-ku, Aichi
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Udon (noodles) / Tendon/Tenjyu (tempura bowl)
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岩井 春幸IWAI HARUYUKI
The Chef's Recommendations -
Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.
He was born in January 1951, in Yaotsu Town in Kamo District, Gifu Prefecture. Our manager's previous job was making tempura at a snack store in a market. With 21 years experience in the industry, he created "Oebi Tempura Senmonten" to bring you the freshest shrimp cooked in the most delicious manner. Our chef puts his all every day in order to see our customers' happy, satisfied expressions.
岩井 春幸IWAI HARUYUKI
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Bardigo
BARDIGO（バルディゴ）
- Hatchobori, Tokyo
- Dining Bar,Dining bar / Italian / Pasta / Pizza
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岩瀬 健志Takeshi Iwase
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Enchanted by cooking with simple ingredients
After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.
岩瀬 健志Takeshi Iwase
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Cafe Tosca
カフェトスカ
- Minatomirai, Kanagawa
- General,Western / General / Pasta / Pizza
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小川 勝哉OGAWA KATSUYA
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A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"
After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.
小川 勝哉OGAWA KATSUYA
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