61 - 80 of 1624 chefs
-
Kobe Beef Daia Asakusa Rakutenchi Branch
神戸牛ダイア 浅草楽天地店
- Asakusa, Tokyo
- Steak,Yakiniku/Steak / Sake / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
森 俊哉Shunya Mori
-
Mr. Mori loves "Kobe Beef" and spreads its attractiveness to the world.
He started his career as a French chef and has a wide range of culinary knowledge, including Japanese cuisine. He has been working hard to spread the attractiveness of Kobe beef at Kobe Beef Daia Asakusa Rakutenchi Branch, which opened on July 15, 2023. He continues honing his skills to bring out the best ingredients and impress guests with his authentic hospitality.
森 俊哉Shunya Mori
-
-
SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO
SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO
- Susukino, Hokkaido
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
-
![]()
堀野 衣真里Imari Horino
-
A bartender who proposes a blissful moment on the night of Sapporo.
Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.
堀野 衣真里Imari Horino
-
-
Kobe Beef Daia Kaminarimon-Nishi Branch
神戸牛ダイア 雷門西店
- Asakusa, Tokyo
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
-
![]()
佐々木 康二Koji Sasaki
-
Mr. Sasaki wants to make customers happy and put smiles on their faces with his delicious food.
He was born in 1975 in Hyogo. Enjoying eating delicious food, he wanted to become a chef who makes delicious dishes himself in the future. He began his training at Japanese restaurants in his hometown. He then left his hometown and gained experience with many cities and cuisines - a sushi restaurant in Tokyo, a Japanese restaurant in Kyoto, and an eel restaurant in Nagoya. In 2008, he became independent. In 2023, he joined the restaurant in May, where his skills were anticipated. He was immediately appointed as head chef. In August 2023, the Kobe Beef Daia Kaminarimon-Nishi Branch opened.
佐々木 康二Koji Sasaki
-
-
Sushi Hasegawa Shinsaibashi Main Branch
寿司 はせ川 心斎橋 本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
加藤 妙Takumi Kato
-
Procuring rare and valuable ingredients from all over Japan daily.
Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.
加藤 妙Takumi Kato
-
-
Nishiguchi Sakaba Homerun
西口酒場ホームラン
- Nishi-Shinjuku, Tokyo
- Izakaya (Japanese tavern),Taverns / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / General
-
![]()
キングくんKing-kun
-
Mr. King-kun is a chef who turns the joy of eating into laughs, making people's hearts smile with cuisine.
He was born in Kagawa. When he saw people enjoying his cooking, saying it was delicious, he decided to become a chef. After training at about 20 restaurants, he now works at Homerun. His food is full of deliciousness and love. He is also a comedian and his motto is to provide laughs and delicious dishes.
キングくんKing-kun
-
-
Amiyakitei Higashi-betsuin Branch
あみやき亭 東別院店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
-
![]()
中根 茂樹Shigeki Nakane
-
Aiming to be the best in the area in customer service and to be a friendly restaurant.
Mr. Nakane was born in 1989 in Shiga. Born and raised in Otsu City, the capital of Shiga, renowned for Japan's largest lake. He moved to Nagoya at 30 and gained experience in sales positions, acquiring the ability to sell products effectively. To make the most of such experience, he changed careers in the restaurant industry and joined the famous local restaurant Amiyakitei. After working as a manager at several locations, he became the manager of Higashi-betsuin branch in October 2022. He aims to have the best customer service in the area and to be the friendliest restaurant.
中根 茂樹Shigeki Nakane
-
-
Wagyu Yakiniku Horumon Aigo
和牛焼肉ホルモン アイゴ
- Miyako Island/Ishigaki Island, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
小底 博輝Hiroki Kosoko
-
Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.
Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.
小底 博輝Hiroki Kosoko
-
-
Manjuen
萬壽苑
- Suidobashi, Tokyo
- Cantonese,Chinese / Cantonese
-
![]()
大田 気流甫Kerupu Ota
-
Mr. Ota serves captivating Cantonese with expert skill and the use of spices.
He was born in 1969. The head chef of Manjuen. Impressed by the authentic Chinese food in Hong Kong, he went on to eat all kinds of high-end Chinese food in Japan, then decided to become a professional chef, hoping to create beautiful and delicious food. He honed his skills for many years under the Hong Kong-born head chef at Manjuen at the Hotel Grand Palace in Kudanshita and later became the head chef there. After the hotel closed, he took over the restaurant's name and opened the current restaurant in Suidobashi in 2021. Since then, he has been presenting various delicacies with his matured technique and taste.
大田 気流甫Kerupu Ota
-
-
Shikitei Hanamura
四季亭はな村
- Beppu, Oita
- Kaiseki (course menu),Japanese
-
![]()
池田 千明Chiaki Ikeda
-
A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.
Ms. Ikeda is a native of Oita. After learning the basics of cooking at a culinary institute in Osaka, she polished her skills in Japanese cooking in Yufuin, Oita. It was a time when there were few women in the world of Japanese food, but she devoted herself to training more than others and worked hard, showing up at the kitchen earlier than anyone else. Because she wants customers to relax, she doesn't just show her skills in the kitchen. She is also personally involved in management and customer service, and her motto is to see customer reactions herself. Utilizing her delicate sensitivity that she refined through flower arranging, she serves rich food that has both color and flavor.
池田 千明Chiaki Ikeda
-
-
Yakiniku Wajima
焼肉わじま
- Asahikawa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky
-
![]()
久保 由規Yuuki Kubo
-
Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.
He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.
久保 由規Yuuki Kubo
-
-
Gion Okumura
祇園おくむら
- Gion, Kyoto
- French,Italian/French / Kyoto Cuisine / French / Wine
-
![]()
上辻 弘文Hirofumi Kamitsuji
-
Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.
Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.
上辻 弘文Hirofumi Kamitsuji
-
-
Fruit sour & spicechicken Seikasaketen
フルーツサワー＆spicechicken 青果酒店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Dining Bar,Dining bar
-
![]()
赤堀 永Hisashi Akahori
-
Mr. Akahori turns any fruit into delicious fruit sours!
Leave it to him, from snacks that go well with drinks to meat dishes.
赤堀 永Hisashi Akahori
-
-
Craft Burger & Grill Jiro
Craft Burger＆Grill Jiro
- Ueno, Tokyo
- Hamburger,Western / General / American / Beer
-
![]()
高山 光弘Mitsuhiro Takayama
-
Mr. Takayama inherited the "genes of chefs" and followed the path of a professional.
He was born in 1976 in Tokyo to parents who run an izakaya (Japanese-style pub). From an early age, he aimed to be a chef and, after graduating from high school, entered a culinary school. Following graduation, he studied Western cuisine at hotels and wedding halls and continued training. Then, gaining experience in a variety of restaurants, he took over his parents' restaurant in 2010. He wanted to create a pet-friendly restaurant, so he researched hamburgers independently and opened Craft Burger & Grill Jiro in December 2019.
高山 光弘Mitsuhiro Takayama
-
-
SAKE BAR CHOCO CHOCO
SAKE BAR CHOCO CHOCO
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
金沢Kanazawa
-
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
-
-
Miyazaki Beef Restaurant NAHA MIYACHIKU
宮崎牛専門店 那覇 みやちく
- Miebashi, Okinawa
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Kaiseki (traditional multi-course meal) / Steak
-
![]()
加藤 清隆Kiyotaka Kato
-
Bringing out the potential of "Miyazaki Beef" from various perspectives.
Mr. Kato was born in 1982 in Osaka. With over a decade of experience as a chef at a renowned French restaurant in Ashiya, Hyogo, he later joined the "Miyachiku Osaka Branch." Currently, in addition to entertaining guests as a teppanyaki chef, he also develops menus featuring "Miyazaki beef." Mr. Kato is an expert in French and teppan cuisine and a sommelier. From various angles, he proposes menus that bring out the full potential of Miyazaki beef.
加藤 清隆Kiyotaka Kato
-
-
Hirata Bokujo Kiwami KITTE Marunouchi Branch
平田牧場極 KITTE丸の内店
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Tonkatsu (fried pork cutlet) / Nabe (hot pot)
-
![]()
飯島 裕貴Yuuki Iijima
The Chef's Recommendations -
Using his experience in Japanese cuisine, Mr. Iijima works at Hirata Bokujo.
He was born in 1990 in Saitama. Started his culinary career in 2014 at a seafood restaurant in Kamakura. Since then, he learned seafood cuisine, Tempura, and Yakitori at various restaurants. In 2017, he joined Hirata Bokujo Co. Ltd. He now works as a sous chef at Hirata Bokujo Kiwami KITTE Marunouchi Branch.
飯島 裕貴Yuuki Iijima
-
-
Sushi Kappo Kinari
寿司割烹喜成
- Kinshicho/Sumiyoshi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
小森 和彦Kazuhiko Komori
-
Mr. Komori's excellent eye for ingredients, which shows his many years of experience, has earned him the respect of the industry
Mr. Komori was born in 1970 in Saitama. Influenced by his uncle running a sushi restaurant, he grew up familiar with cooking. He began training at Hachioji Hama Sushi and worked there for 18 years. During this time, he won the National Sushi Artisan Championship. After that, he worked successively at different restaurants, including Sushi Wa for 8 years, Tsukiji Otsubo for 3 years, Mitaka Sushi Kappo Fukumatsu for 7 years, and Sushi Komori for 3 years. He is currently working at Sushi Kappo Kinari, which opened in December 2021. With his keen judgment for ingredients that is supported by his many years of experience, he has gained the respect of customers and industry colleagues.
小森 和彦Kazuhiko Komori
-
-
Yakiniku Shoten Urashimaya Kobe-Motomachi Branch
焼肉商店 浦島屋 神戸元町店
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
-
![]()
横山 晋也Shinya Yokoyama
-
Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.
He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Syoten Urashimaya Kobe-Motomachi Branch. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.
横山 晋也Shinya Yokoyama
-
-
Yakiniku RIKIO
焼肉RIKIO
- Yomitan/Chatan, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
-
![]()
田澤 大悟Daigo Tazawa
-
Mr. Tazawa is a cooking maestro and an experienced professional.
He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.
田澤 大悟Daigo Tazawa
-
-
Kamakura Fujiya
かまくら藤家
- Kamakura/Zushi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
-
![]()
小池 一晃Kazuaki Koike
-
The motto is to serve customers high-quality meats at an affordable price
Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."
小池 一晃Kazuaki Koike
-
