21 - 40 of 663 chefs
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Akasaka Sumibi Shabu-shabu Takane No Buta
赤坂 炭火しゃぶしゃぶ 高嶺の豚
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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伊藤 大貴 Hiroki Ito
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Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.
He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.
伊藤 大貴 Hiroki Ito
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Sumibiyaki Taishusakaba Mikuriya
炭火焼大衆酒場御厨
- Sasazuka, Tokyo
- Japanese,Japanese
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渡邉 大介Daisuke Watanabe
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Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese.
Mr. Watanabe was born in 1991 in Nagano. The reason why he entered the food and beverage industry was part-time at an izakaya (Japanese pub) when he was a student. He has worked as a manager and head chef in various genres of restaurants in Tokyo. With his experience, he works to please customers by using seasonal ingredients from multiple styles of Japanese, Western, and Chinese cuisine without being limited to only Japanese cuisine.
渡邉 大介Daisuke Watanabe
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Han no Daidokoro Bettei Shibuya Branch
韓の台所別邸 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)
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大島 孝之Takayuki Oshima
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The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.
He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.
大島 孝之Takayuki Oshima
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Matoi Ginza
まとい銀座
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine
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的場 圭司Keiji Matoba
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Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.
Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.
的場 圭司Keiji Matoba
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Shikiryori Kitagaichi
四季料理きたがいち
- Ningyocho/Kodenmacho, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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料理長・生沼The head chef, Mr. Oinuma
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After studying as a Japanese chef, Mr. Oinuma provides "delicious excitement" to guests.
He was born in 1985. Started his career as a chef at the age of 20. At first, he honed his skills while being influenced by his seniors as a chef. After that, he was active in restaurants in Tokyo, mainly Japanese food. Currently, he is a chef at Kitagaichi. With the theme of "delicious excitement," he provides guests with a dining experience that impresses them the moment they eat it.
料理長・生沼The head chef, Mr. Oinuma
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Dohtonbori Okachimachi Branch
道とん堀御徒町店
- Okachimachi, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)
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森 悠Yu Mori
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Mr. Mori cherishes communication with his guests, creating a time full of smiles.
He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.
森 悠Yu Mori
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Asakusa Shokudo Motomatsu
浅草食堂 元松
- Asakusa, Tokyo
- Japanese,Japanese / General / Unagi (eel) / General
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せつSetsu
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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
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Shinjuku Kotegaeshi
新宿こてがえし
- Shinjuku-Sanchome, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Osaka Teppanyaki Tetsuju
大坂鉄板焼 鉄十
- Ginza, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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水野 大志Taishi Mizuno
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Creating an extraordinary time for guests with exceptional cuisine in a special space.
Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.
水野 大志Taishi Mizuno
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Asakusa GYUUNA Yadoki
浅草 GYUUNA やどき
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)
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松本 彪雅Hyoga Matsumoto
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Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.
He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.
松本 彪雅Hyoga Matsumoto
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Sushi Akazu Kanayama
鮨 赤酢 かなやま
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese
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久保田 信也Shinya Kubota
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A sushi restaurant pursuing authentic Edo-style sushi.
Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.
久保田 信也Shinya Kubota
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Yamato Ryori Tsukiji Ihachi Nigou
倭料理 築地伊八 弐號
- Tsukiji, Tokyo
- Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak
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岩本 隆嗣Takashi Iwamoto
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Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.
He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.
岩本 隆嗣Takashi Iwamoto
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Beef Sushi Kintan
牛肉寿司 きんたん
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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清水 修Osamu Shimizu
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Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.
Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.
清水 修Osamu Shimizu
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Hokkaisushi to Robata Sushiyama Shinjuku
寿司と炉端 すし山 新宿
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Sushi / General / Oyster
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GINZA FUJIMARU
GINZA FUJIMARU
- Ginza, Tokyo
- French,Italian/French
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藤丸 貴成Takanari Fujimaru
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Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.
He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.
藤丸 貴成Takanari Fujimaru
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Hana No Aru Sumika
花のある棲家
- Shinjuku-Sanchome, Tokyo
- Cafe,Cafe/Sweets / Parfait / General / General
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山下 純次Junji Yamashita
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A museum-style café and bar where architecture lovers can gather and connect.
Mr. Yamashita was born in 1976 in Tokyo. He has been involved in the hotel and real estate business for more than 20 years and currently works for the real estate company Banc. In 2021, he was appointed manager when the company's museum-style cafe for architecture lovers, Architecture Cafe Sumika, opened. "Through detailed architectural models, we hope to spread the appeal of architecture," he says, adding that the company also offers a wide range of services to connect people who want to create their ideal home with specialists who can make it a reality.
山下 純次Junji Yamashita
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Sukiyaki Jyuniten
すき焼き 十二天
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak
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浅川 吉継Yoshitsugu Asakawa
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Mr. Asakawa wants to deliver the ingredients that professional experts have carefully chosen in their most delicious state.
He was born in 1971 in Osaka. After graduating from college, he started his culinary career at 23. Beginning at a hotel in Takaragaike, Kyoto, he gained experience as a French chef. He then moved to France in his mid-twenties, honing his skills in various restaurants for six and a half years. Returning to Japan, he opened his own restaurant and became an owner-chef. After that, he joined Sukiyaki Jyuniten with the skills and knowledge he had acquired over the years.
浅川 吉継Yoshitsugu Asakawa
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Juban Shuraba
十番 酒楽場
- Azabu-Juban, Tokyo
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)
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ホ テムンTemun Ho
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A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.
Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.
ホ テムンTemun Ho
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Yakitori TAKE
丈 -Yakitori TAKE-
- Shimbashi/Shiodome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken
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加藤丈法Takenori Kato
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Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.
Mr. Kato gained experience and skills at renowned Japanese restaurants such as Nadaman Co., Ltd., THE RITZ-CARLTON TOKYO Hinokizaka, and Park Hotel Tokyo Hanasansho. As the owner of Ginza Yakitori Tsukiya, he attracted many guests from Japan and abroad with his fusion of yakitori and Japanese cuisine that brings out the best in the ingredients. In October 2024, he opened Yakitori TAKE to provide guests worldwide with a more fulfilling and happy experience through yakitori and to spread the value of yakitori, a traditional Japanese culture, throughout the world.
加藤丈法Takenori Kato
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Yakiniku Tattontei
焼肉 たっとん亭
- Asakusabashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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川口 一輝Ikki Kawaguchi
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Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.
He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.
川口 一輝Ikki Kawaguchi
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