261 - 280 of 1628 chefs
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JOYS TABLE Dining&Cafe
JOYS TABLE Dining&Cafe
- Shichijo/Tambaguchi, Kyoto
- Dining Bar,Dining bar / General / Hamburger Steak / Steak
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梅若 翔司Shoji Umewaka
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Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.
He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.
梅若 翔司Shoji Umewaka
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ENOTECA PIZZERIA KAGURAZAKA STAGIONE
エノテカピッツェリア 神楽坂スタジオーネ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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黒澤明弘Akihiro Kurosawa
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Enjoy traditional and innovative Italian cuisine.
Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.
黒澤明弘Akihiro Kurosawa
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Yurakucho Kotegaeshi
有楽町こてがえし
- Hibiya/Yurakucho, 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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Shunsengyo to Sumibiyaki Yukari
旬鮮魚と炭火焼 縁
- Matsuyama/Kume/Wakasa, Okinawa
- Japanese Sosaku (creative),Japanese / Sashimi (raw fish)/Seafood / General / Japanese Sosaku (creative cuisine)
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浦崎 政司Masashi Urasaki
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To satisfy his guests, Mr. Urasaki continues to hone his skills every day.
He was born in 1980 in Okinawa. Having spent much of his childhood helping his family with cooking, he had already decided to become a chef by the time he was in elementary school. He studied authentic Japanese cuisine at an izakaya and gained experience at a hotel restaurant. With many years of experience, he opened Yukari in January 2020. Always putting his customers' favorites first, he keeps trying and experimenting every day with recipes tailored to each person's tastes. With more than 20 years of experience, he continues to hone his skills in the Japanese cuisine he has grown familiar with.
浦崎 政司Masashi Urasaki
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Nihon Ryouri YUEN
日本料理 結縁
- Toji/Tofukuji, Kyoto
- Kyoto Cuisine,Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine / Sake
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鎌田 義一Yoshikazu Kamada
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Mr. Kamada offers special Japanese cuisine using the skills and experience he has gained at various restaurants.
He was born in 1979 in Kyoto and grew up in Kyoto. Trained as a Japanese chef at a Sushi Kappo restaurant and later gained experience in various restaurants, including Kaiseki (tea-ceremony dishes) restaurant, fresh seafood restaurant, Japanese-style inn, hotel, creative cuisine, dining bar, and cafe. Currently, he offers special Japanese cuisine at YUEN, utilizing all of his experience. He serves as a private chef for his guests by reservation for only one group system.
鎌田 義一Yoshikazu Kamada
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Kobe Beef Yamato
KOBE BEEF やまと
- Sannomiya, Hyogo
- General,Western / Steak / Teppanyaki (iron griddle grilling) / General
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井手 友一Yuichi Ide
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Mr. Ide provides an enjoyable time with Teppanyaki (grilled foods). His lively cooking demonstrations with fire is a must-see!
Mr. Ide was born in 1987. He was attracted to cooking on Teppanyaki because he could cook in front of customers and see their expressions directly. He trained for 8 years at a Teppanyaki restaurant in Kobe, where he served as head chef. Mr. Furutani, the president of Kobe Ahtpekot and a longstanding acquaintance, invited him in 2017. Since May 2018, Mr. Ide has managed Ahtpekot's second restaurant, the Kobe Beef Yamato.
井手 友一Yuichi Ide
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Private Room Izakaya -shikinouta- Kyoto Ekimae Branch
全席個室居酒屋 四季の詩-shikinouta-京都駅前店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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箕浦 幸一Koichi Minoura
The Chef's Recommendations -
Mr. Minoura has been very interested in cooking ever since he was a child.
Mr. Minoura was born in 1985 in Gifu. Having been very interested in cuisine since he was a child, from the age of 16, he began walking the path of cooking. After honing his cooking skills for 6 years at a famous Japanese inn in Gifu, he served as head chef at a long-standing Japanese restaurant in Shimbashi called Ikkoku. He was then selected to be the head chef at -shikinouta-, where he works even now. He works tirelessly every day to deliver delicious food and smiles to his customers.
箕浦 幸一Koichi Minoura
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Kyoto Kushidokoro Azumaya
京都串処東屋本店
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Kushiyaki (grilled skewers)
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清水 義晴Yoshiharu Shimizu
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Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.
Mr. Shimizu was born in 1976 in Osaka. He entered the industry by starting a small bar because he was fascinated by the food and beverage business, where he could bring smiles to guests' faces by serving delicious food. Opened Azumaya in Daikoku-cho, Nakagyo-ku, Kyoto, and gained popularity. With the area's development, the restaurant moved to its current location. In addition to high-quality yakitori and kushiage skewers, the restaurant is favored widely for its extensive lineup of drinks, including sake from all the breweries in Kyoto City.
清水 義晴Yoshiharu Shimizu
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JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
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内野Uchino
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A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.
Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.
内野Uchino
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Yakiniku Rosuken Azabujuban Main Branch
焼肉ロース軒 麻布十番本店
- Azabu-Juban, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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世良田 智幸Tomoyuki Serada
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Mr. Serada is a food concept designer who launched a fascinating Yakiniku restaurant.
He was born in 1976 in Hokkaido. Moved to Tokyo shortly after birth and grew up there. When he hears that a restaurant is "delicious," he travels north and south with his light footwork, visiting many restaurants under the motto, "'Keep going to restaurants until my name is remembered." Deepened friendships with the owners and chefs of many famous restaurants. In that process, he strove daily to produce "a restaurant that he personally would want to go to and "a restaurant that makes people want to return repeatedly." In August 2023, he opened Yakiniku Rosuken Azabujuban Main Branch.
世良田 智幸Tomoyuki Serada
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Yakitori Bancho Sapporo Tunagu-Yokocho Branch
やきとり番長 札幌つなぐ横丁店
- Sapporo Station, Hokkaido
- Yakitori/Kushiyaki (grilled skewers),Japanese
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名畑 いるかIruka Nahata
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Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!
Mr. Nahata was born in 1998 in Sapporo, Hokkaido. After graduating high school, he attended Campbellsville University in Kentucky, United States. He then transferred to the College of Central Florida and graduated. He worked as a manager at Kotoya Japanese restaurant in California for a year after graduation. Still, he came back to Japan due to the pandemic of COVID-19. He has worked as a general manager of Yakitori Bancho and Tebasaki Bancho for Bancho for 2 years.
名畑 いるかIruka Nahata
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Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch
串かつ酒場 ひろかつ 渋谷道玄坂店
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
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SAKE BAR CHOCO CHOCO
SAKE BAR CHOCO CHOCO
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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金沢Kanazawa
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Mr. Kanazawa opened a sake bar to introduce the delicious taste of Japan to overseas guests.
He was born in 1980 in Osaka. While working for a trading company, he had the opportunity to visit many different countries. As he tasted the cuisine of those countries and met the people there, his fascination for Japanese cuisine, which is his origin, grew. So he took a new step forward by entering the culinary world, a field he had been interested in since his student days. He studied independently and honed his culinary skills under the guidance of his acquaintance, the current head chef, and opened SAKE BAR CHOCO CHOCO as the owner in 2024.
金沢Kanazawa
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Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
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北井 幸雄Yukio Kitai
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To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
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Yakiniku Ichiba Genkaya Takadanobaba Branch
焼肉市場げんかや 高田馬場店
- Takadanobaba, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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森 祐治Yuji Mori
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Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.
Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.
森 祐治Yuji Mori
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Akaushi Dining yoka-yoka Teppan & Grill
あか牛Dining yoka-yoka 鉄板&グリル
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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牛嶋 隆志Takashi Ushijima
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Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.
He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.
牛嶋 隆志Takashi Ushijima
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Higashiyama Garden
東山庭 Higashiyama Garden
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Italian,Italian/French / Italian / Pasta / Steak
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石井 隆雄Takao Ishii
The Chef's Recommendations -
Mr. Ishii is an award-winning chef who embodies tradition and innovation.
He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.
石井 隆雄Takao Ishii
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oh! My Steak
oh！ マイステーキ
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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秦 幸治Koji Hata
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Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.
Mr. Hata was born in 1966 in Fukuoka. He has loved food ever since he was a student. Even though he worked at a communications company, his passion for cooking was very strong. So, diving head-first into a job at a Japanese restaurant in Fukuoka, he trained there for 7 years. After that, he trained at a Japanese restaurant in Tokyo for 4 years, eventually serving as sous chef. After his time as sous chef at a Teppanyaki restaurant in Tokyo and as a head of a Teppanyaki restaurant in Osaka, he opened his own Teppanyaki restaurant, "oh! My Steak" in Osaka. He spends his busy days working as the owner and chef.
秦 幸治Koji Hata
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European Cuisine Tenn
欧風料理 典
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- French,Italian/French / General / French / European
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松尾 龍典Tatsunori Matsuo
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After working at famous restaurants in Roppongi, Ginza, and Fukuoka, Mr. Matsuo established his own style.
He was born in 1983 in Tokyo. After working at Treffe Miyamoto in Roppongi and Maxim's de Paris in Ginza, he moved to Fukuoka. He then joined a restaurant in Fukuoka City specializing in European cuisine. After that, he established his current cooking style through his experiences at many famous restaurants. At present, he is the owner and chef of Tenn.
松尾 龍典Tatsunori Matsuo
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Zuientei
隨縁亭
- Namba, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General
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田畑 伸吾Shingo Tabata
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Making food for loved ones is the root of his career as a chef for Mr. Tabata.
He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.
田畑 伸吾Shingo Tabata
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