361 - 380 of 1627 chefs
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Matsusaka Gyuu Amiyaki Okuyama
松阪牛網焼き おくやま
- Yokkaichi, Mie
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General
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奥山 博Hiroshi Okuyama
The Chef's Recommendations -
The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."
Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.
奥山 博Hiroshi Okuyama
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Sushi Naoki
壽司 なを㐂
- Higashi Chaya District, Ishikawa
- Sushi,Japanese / Sushi / Wine / Sake
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北 直幸Naoyuki Kita
The Chef's Recommendations -
Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.
Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.
北 直幸Naoyuki Kita
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Italian Cuisine Bocca Buona
イタリア料理 ボッカボーナ
- Hida/Takayama, Gifu
- Italian,Italian/French / Italian / Pasta / Pizza
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村山 淳Atsushi Murayama
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Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].
He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.
村山 淳Atsushi Murayama
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Bifteck Kawamura Premium Kitashinchi restaurant
ビフテキのカワムラPremium北新地店
- Kita-Shinchi, Osaka
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)
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荒井 拓也 Takuya Arai
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With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.
He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].
荒井 拓也 Takuya Arai
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Pro Labo CAFÉ
Pro Labo CAFÉ
- Shinjuku East Exit/Kabukicho, Tokyo
- Cafe,Cafe/Sweets
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小宮 佳祐Keisuke Komiya
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Mr. Komiya is a chef with a human touch who pursues both food safety and taste.
He was born in Chiba and studied French cuisine and bistros at French restaurants L'Assiette and Le Coquillage. He also honed his sense of color and menu composition skills, which are necessary for chefs. He is a very human chef who cares about his team.
小宮 佳祐Keisuke Komiya
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Ajiraku Yumeri
味楽 ゆめり
- Kanazawa Station, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
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前田 衛Mamoru Maeda
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With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.
He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.
前田 衛Mamoru Maeda
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Yakinikudokoro Mataraiya
焼肉処 又来家
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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廣井 浩史Hiroshi Hiroi
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With a good mentor, Mr. Hiroi was attracted to cooking and followed the chef's path.
He was born in 1981 in Osaka. At 16, he jumped into the world of Japanese cuisine. In his training, he met a good mentor and was attracted to cooking and started his career as a chef. He then experienced various genres and worked as an SV for a large ramen chain store in Kyoto. Although he left the culinary world for once, his experience was rewarded when his current company launched a new food and beverage business, and he entered into the yakiniku business.
廣井 浩史Hiroshi Hiroi
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Izakaya kappo Tamura
居酒屋割烹 田村
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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玉木 進Susumu Tamaki
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Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.
It was a connection with the Kanazawa City Cooking and Restaurant Association chairman at the time that led him into the world of chefs. He decided to change his career from the publishing industry because he was fascinated by the charm of Kaga cuisine. Since then, he has been supporting Tamura in Kanazawa for 20 years. Lined up in the restaurant are photos of people everyone has seen on TV, taken when they visited the restaurant. The restaurant is renowned among celebrities as a top-rated store. Mr. Tamaki continues to study Kaga cuisine and has many repeat customers for his menu, resulting from his curiosity.
玉木 進Susumu Tamaki
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RAIKA Shinjuku-gyoen
礼華 新宿御苑
- Shinjuku-Gyoen, Tokyo
- Chinese,Chinese / General / General / General
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新山 重治Shigeji Niiyama
The Chef's Recommendations -
Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.
Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.
新山 重治Shigeji Niiyama
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El Torito Ikebukuro Nishiguchi
エルトリート 池袋西口店
- Ikebukuro West Exit, Tokyo
- Mexican/Central American,Global/International / American / Mexican/Central American / Imported Beer
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ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
The Chef's Recommendations -
Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.
Mr. Rodriguez was born in Mexico in 1993. He started his career at his family restaurant in Mexico. Having gained experience in the kitchen there, he decided to take on the challenge of bringing his native flavors to Japan by joining the kitchen staff at El Torito.
ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
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Le Ciel
Le Ciel
- Kunitachi, Tokyo
- French,Italian/French / French
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荻原 哲哉Tetsuya Ogiwara
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Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base
Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].
荻原 哲哉Tetsuya Ogiwara
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Hiroshimagyu A5 to Meibutsu Tan Yakiniku Horumon Nikucho
広島牛A5と名物タン 焼肉ホルモン にくちょ
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Nikusen Donya 25-89 (Ni-GO-HACHI-KYU) Shinjuku
肉鮮問屋 25-89【新宿】
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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Jizakanaya Hamamatsucho Branch
海鮮問屋 地魚屋 浜松町店
- Hamamatsucho/Daimon, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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奥山 直之Naoyuki Okuyama
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Delivering smiles to customers through fresh fish cuisine.
Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.
奥山 直之Naoyuki Okuyama
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Itamae Bar LIVE FISH MARKET Shinjuku Branch
板前バル LIVE・FISH・MARKET 新宿店
- Nishi-Shinjuku, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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佐藤 敬Takashi Sato
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Experienced as a chef at prestigious hotels and overseas. A chef who continues to attract guests.
Mr. Sato was born in 1958 in Tokyo. He has experienced various genres, mainly Japanese food, including Hotel New Otani, where he has worked for 13 years. He has worked not only in Japan but also as a chef in Singapore. He has been with CANVAS Inc. since around 2017 and now works at LIVE FISH MARKET. With his experience entertaining many guests at prestigious hotels and abroad, he continues to charm guests over the counter.
佐藤 敬Takashi Sato
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Sangubashi IBUSANA
参宮橋いぶさな
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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岡崎 安統Yasunori Okazaki
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Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.
Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.
岡崎 安統Yasunori Okazaki
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Ponta Honke
ぽん多本家
- Okachimachi, Tokyo
- General,Western / Tonkatsu (fried pork cutlet) / General
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島田 良彦Yoshihiko Shimada
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He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.
Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.
島田 良彦Yoshihiko Shimada
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Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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Hormone Ramen 8910 Nishi-Azabu Branch
ホルモンらーめん8910西麻布店
- Nishi-Azabu, Tokyo
- Ramen,Ramen (noodles) / Wine / Shoyu Tonkotsu Ramen (soy sauce-based pork broth ramen) / Tsukemen (noodles served separately from dip soup)
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冨村 健太Kenta Tomimura
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Dedicated to ramen! Mr. Tomimura expresses everything about ingredients and techniques in one bowl of ramen.
He was born in 1992 in Fukuoka. He started working part-time at a ramen restaurant while in college, and he was greatly attracted to ramen, which expresses all the ingredients and techniques condensed into a bowl. Upon graduation from college, he began training at a famous tonkotsu ramen restaurant. Studied soup making, char siu pork making, restaurant management, and human resource development, and served as manager of branches in various locations throughout Japan. Launched the second franchise branch, " Hormone Ramen 8910 Nishi-Azabu," in Tokyo from one of the best-known restaurants in Kansai, aiming to become a beloved restaurant in the community.
冨村 健太Kenta Tomimura
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Kanda no Niku Bar RUMP CAP Warabi Branch
神田の肉バル RUMP CAP 蕨店
- Warabi, Saitama
- Steak,Yakiniku/Steak / Japanese Beef Steak / American / General
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