1021 - 1040 of 1659 chefs
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Nakayama-tei Labo
中山邸Labo
- Chikusa/Imaike/Ikeshita, Aichi
- Cantonese,Chinese / Chinese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine) / Wine
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中山 哲夫Tetsuo Nakayama
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A Chinese cuisine master who continues to pursue sophisticated new Chinese food.
Mr. Nakayama is a native of Toyama Prefecture. He gained experience as the head chef of the Chinese Table Starlight at Hotel Okura Tokyo. Later on, he was appointed as executive chef of Tohkalin Chinese Cuisine at Hotel Okura Restaurant Nagoya, polished his skills on the path of Chinese cuisine for a long time. He creates ingenious dishes with proven techniques. While keeping the methods of traditional Chinese cuisine, he also incorporates new tastes. He is a chef who always pursues new, innovative, and delicate flavors.
中山 哲夫Tetsuo Nakayama
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Soshu Torigin Kamonomiya Branch
相州 鳥ぎん 鴨宮店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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嶌影 幸作Kosaku Shimakage
The Chef's Recommendations -
He became interested in cooking after seeing his mother in the kitchen and soon began making things with her
He enjoyed making things from an early age and was particularly captivated by cooking. He would often cook with his mother for his whole family and it made him happy to see their smiles as they ate. After graduation, he found a job but was unable to forget the joy of cooking and the smiling faces of people eating delicious food, so he entered the restaurant industry. He searched for a place where customers' reactions could be seen and found an izakaya (Japanese bar) with an open kitchen, where he accumulated work experience. When that restaurant closed down, he became a chef at Soshu Torigin Kamonomiya, where he could interact with customers in the same way.
嶌影 幸作Kosaku Shimakage
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USHIGORO Bambina Shimbashi Branch
うしごろバンビーナ 新橋店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (grilled meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Hakata Udon Sakaba Wappachi
博多うどん酒場 和八 わっぱち
- Hakata Station, Fukuoka
- Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)
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出光 良二Ryoji Idemitsu
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He works hard everyday to be a chef who can make people smile
He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.
出光 良二Ryoji Idemitsu
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Takeru Quindici
タケルクインディチ
- Kamakura/Zushi, Kanagawa
- Italian,Italian/French / Italian / Pasta / Pizza
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頭山 威見Takeru Toyama
The Chef's Recommendations -
A vague dream of living off the cooking he loves turned into a reality
Chef Toyama was born in Kanagawa Prefecture in March 1974. He has loved cooking since he can remember, and always wanted to someday own his own restaurant. With a strong desire to be immersed in the world of cooking, before he was 30, he had gained experience at French and Italian restaurants in his hometown, and also went to work in Italy to study authentic flavors. He shows off his skills every day at his current position, always challenging himself to try new things while attempting to convey the great flavors of local ingredients.
頭山 威見Takeru Toyama
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Ryukyu Chinese Dining Tama
琉球チャイニーズダイニング TAMA
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Chinese,Chinese / Okinawa Cuisine / General / Wine
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玉代勢 文廣TAMAYOSE FUMIHIRO
The Chef's Recommendations -
After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home
Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.
玉代勢 文廣TAMAYOSE FUMIHIRO
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Soshu Torigin Shimosoga Branch
相州 鳥ぎん 下曽我店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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児玉 久Hisashi Kodama
The Chef's Recommendations -
His love of cooking led to him becoming a chef and he now serves delicious yakitori (skewered and grilled chicken)
He was born in Akita Prefecture in August 1960. As he had always loved cooking, he gravitated naturally toward a culinary career. Capable of making food delicious through his own intuition, he was attracted to yakitori for its simplicity and depth, and he faithfully trains daily to make his yakitori ever more delicious. By being conscious of, not only the food, but also of customer service and customer comfort, he manages the restaurant with an attentiveness unique to veteran chefs.
児玉 久Hisashi Kodama
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Sumibi Kushiyaki Ando
炭火串焼き あんど
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Chicken / Duck / Mizutaki (chicken hot pot)
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峰 やすのぶYasunobu Mine
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A chef with a long career at French restaurants. Mr. Mine's strength is showing the appeal of various ingredients.
Mr. Mine works as a chef atSumibi Kushiyaki Ando. He has had a long career as a chef, mainly focused on French restaurants in Tokyo. While he primarily focuses on French food, he is also well-versed in Italian and other cuisines. He is not bound by food genre, and his strength shows the appeal of various ingredients.
峰 やすのぶYasunobu Mine
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Yakiniku & Sake USHIGORO Kan Ebisu Main Branch
焼肉と和酒 うしごろ 貫 恵比寿本店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Sake
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中西 信二Shinji Nakanishi
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Started a career as a chef working in Japanese restaurants.
Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.
中西 信二Shinji Nakanishi
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Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
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柚木 栄樹Eiju Yunoki
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He is exclusively in French cuisine, to spread the local food culture of Toyama.
After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.
柚木 栄樹Eiju Yunoki
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Uosakaba Pin
魚酒場ピン
- Jinbocho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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田中 翔Sho Tanaka
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Displaying his talent with creative dishes that can only be found at Pin
Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.
田中 翔Sho Tanaka
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Ashiya French Kitajima
芦屋フレンチ北じま
- Ashiya, Hyogo
- French,Italian/French / French / Wine / General
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北島 恭Yasushi Kitajima
The Chef's Recommendations -
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭Yasushi Kitajima
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Wagyu Junkie
和牛ジャンキー
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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松下 一海Kazuumi Matsushita
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A passion for meat that burns deep within the quiet demeanor. Mr. Matsushita is a chef who "loves" what he does.
He was born in Kyoto. In 2016, he started his career in food and beverage with a straightforward feeling of "loving meat." As he devoted himself to cooking, he began to think that one day he would like to own his own restaurant. After diligently training at a meat store, he opened his own restaurant, Wagyu Junkie, in May 2023, which he had longed for. He sources the best quality meat and offers it at a reasonable price. Behind his quiet gaze shines a passionate desire to make the restaurant vibrant.
松下 一海Kazuumi Matsushita
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AURELIO
AURELIO
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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鈴木 嵩夫Takao Suzuki
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He decided to be a chef as he liked eating and making people happy.
He was born in 1981 in Aichi prefecture. After graduating from a university, he worked at a restaurant in Aoyama, Tokyo for approximately 1 year, then went to Italy where he trained for 5 years to learn the authentic taste of Italian cuisine. After returning to Japan, he started working as a chef at [AURELIO] where he is currently working, wishing to reproduce what he learned in Piedmont in the mid - northern area of Italy, Tuscany, Emilia-Romagna, and Rome.
鈴木 嵩夫Takao Suzuki
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Niku Kappo Katsumata
肉割烹かつまた
- Ebisu, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak
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芳賀 信彦Nobuhiko Haga
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Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.
He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.
芳賀 信彦Nobuhiko Haga
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Minna No Daidokoro Wagaya
みんなの台所 わが家
- Ginowan, Okinawa
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Okinawa Cuisine
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垣沼 勝Masaru Kakinuma
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Became a chef as his dream since elementary school days.
He wanted to be a chef since his elementary school days. It was partly because his father was also a chef. At the age of 15, he started training at a Japanese restaurant in a hotel in Yamanashi, and at the age of 17 at a Japanese restaurant in a hotel in Tokyo. Then at the age of 20, he moved to Okinawa and went independent after accumulating experiences at several restaurants including a big izakaya (Japanese pub) chain there.
垣沼 勝Masaru Kakinuma
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Sushi Shirahata
鮨 しらはた
- Matsushima, Miyagi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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白幡 邦友Kunitomo Shirahata
The Chef's Recommendations -
Raised by parents running a sushi restaurant, naturally chose to become a sushi chef.
Born in Miyagi Prefecture, 1945. Parents ran a sushi restaurant and a fishmonger, naturally chose to become a sushi chef. After graduating from high school, trained at [Sushi Nakata] in the Imperial Hotel. Returns to his home province, continues to pursue the path of a Sushi craftsman. Puts heart and soul into imparting the joy of the seasonal tastes to the customers that choose this establishment out of the myriad of sushi restaurants around. The delicate craftsmanship has become popular with locals as well as people visiting for business or leisure in the Sendai area.
白幡 邦友Kunitomo Shirahata
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Gotemba Restaurant Kuishinbogomi
御殿場レストラン くいしんぼ五味
- Gotenba/Susono, Shizuoka
- Creative,Sosaku (creative) / General / French / Italian
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五味 正博Masahiro Gomi
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The influence of his father, who worked in the food industry, led him to become a chef
He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.
五味 正博Masahiro Gomi
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Chi-Fu
Chi-Fu
- Nishitenma, Osaka
- Chinese,Chinese / General
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東 浩司AZUMI KOJI
The Chef's Recommendations -
This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity
Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."
東 浩司AZUMI KOJI
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nacrée
nacrée (ナクレ)
- Sendai Station East Exit, Miyagi
- French,Italian/French / French
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緒方 稔OGATA MINORU
The Chef's Recommendations -
He trained in Italian and French cuisine to make the "cute" dishes he imagined at reality
He was born in 1981 in Ibaraki Prefecture. As a young boy Ogata had artistic inclinations, and his interest in "cute" cuisine led him to become a chef. After graduating from the Tokyo School of Culinary Arts, he studied the fundamentals at restaurants in the city. In 2007 he traveled to Italy. After honing his skills at restaurants like Scrigno del Duomo and Da Vittorio, he devoted himself to his studies at ASTRANCE in France before returning home in 2011. Now he works for us.
緒方 稔OGATA MINORU
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