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141 - 160 of 1626 chefs

Yakiniku Shinjo

やきにく 神城

  • Oji/Koryo/Kashiba, Nara
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

平居 俊昭Toshiaki Hirai

The Yakiniku (Japanese BBQ) business, which had been by Mr. Nakano's side since childhood, became his calling.

He was born in Tsuruhashi, Osaka, and grew up in Nara. After the war, his grandmother opened a Yakiniku restaurant in Tsuruhashi, saying she wanted to cheer everyone up with meat. Cheer up with meat. That impressed young him. So, he visited the restaurant in Tsuruhashi several times a week from Nara and spent his days with Yakiniku since he was 4-5. Later, he opened his Yakiniku restaurants offering fresh horumon (innards) and meat by purchasing whole heads of A4-A5 ranked Japanese black cattle. One of them, Yakiniku Nanami Kashiba Branch, was listed in "Michelin Guide Nara 2017 Special Edition." Currently, he works in several directly managed restaurants and produces Yakiniku restaurants.

平居 俊昭Toshiaki Hirai

Fuuka

風香

  • Nishi 11 Chome/18 Chome, Hokkaido
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Hokkaido Cuisine

竹澤 哲也Tetsuya Takezawa

Mr. Takezawa presents seasonal Japanese cuisine emphasizing "aroma" by carefully selecting seasonal ingredients from Hokkaido.

He was born in 1973 in Hokkaido. The owner of Fuuka. After working part-time at a Yakitori (grilled chicken skewers) restaurant in Sapporo, he was attracted to the enjoyment and depth of the cuisine. Aiming for a professional career, he honed his skills for many years at a Japanese restaurant in Sapporo and established his current restaurant in 2010. Since then, he has been serving authentic seasonal Japanese cuisine where the flavors of Hokkaido ingredients stand out. His motto, "cuisine that respects aroma," is reflected in the restaurant's name. With a reputation for hospitality that shows the sincerity of his personality, he continues to attract an increasing number of guests from both inside and outside of Hokkaido.

竹澤 哲也Tetsuya Takezawa

Kikkaso

旧御用邸 菊華荘

  • Hakone/Gora, Kanagawa
  • Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Kaiseki (traditional multi-course meal)

大石 孝Takashi Ohishi

Fascinated by the beauty of cuisine, Mr. Ohishi has been aiming to be a chef who can create them.

Mr. Ohishi was born in 1970 in Fukuoka. What made him interested in cooking was a TV program. He was impressed by the beautiful and wonderful "appetizer" in the program. He started his career in earnest at a Japanese restaurant in Fukuoka. Afterward, he got more training in cooking Japanese cuisine at a tourist hotel in Osaka city. He learned from Mr. Shibao, the head chef there, and cultivated his skills. Then he began to work at Kikkaso. Currently, he serves as head chef.

大石 孝Takashi Ohishi

RY'S cafe bar

RY'S cafe bar

  • Maruyama Park, Hokkaido
  • Wine Bar,Bars (pubs) / General / Italian / Wine

植木 虎之介Toranosuke Ueki

Researching every day in pursuit of "customer satisfaction."

Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.

植木 虎之介Toranosuke Ueki

Shimogamo Shiomiya Tongtong

下鴨 塩見家 とんとん

  • Ginkakuji Temple/Kitashirakawa/Demachiyanagi, Kyoto
  • Chinese,Chinese / Motsu Nabe (offal hot pot) / General / Shio Ramen (salt-flavored ramen)

塩見 聡朗Toshiro Shiomi

Mr. Shiomi is rooted in the community he loves and welcomes guests with dishes he puts his heart and soul into.

He was born in 1963 in Kyoto. Since the age of 18, he worked part-time in a restaurant. He has honed his skills by experiencing various genres of cuisine, mainly Chinese, but also yakiniku and other cuisines. After working at several restaurants, he opened Shimogamo Shiomiya Tongtong in 2014.

塩見 聡朗Toshiro Shiomi

Private Room Yakiniku Wagyu Horumon Isshin

個室焼肉 和牛ホルモン 一新

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Ushini Kanabou Azabu-juban

牛に金棒 麻布十番

  • Azabu-Juban, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

西田 鷹直Takanao Nishida

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Mr. Nishida was born in 1991 in Shizuoka. After graduating from culinary school, he trained at a French restaurant in Tokyo for two years. Then he went to France for a year and a half to study. He worked with top chefs at a restaurant with a star. After returning to Japan, he worked as a head chef at a French restaurant in Tokyo. At 25, he became the head chef at Nishi-Azabu Kenshiro. He was also involved in the launch of a new branch. After that, he worked as the head chef of a members-only restaurant in Nishi-Azabu and is currently working as the head chef of Ushini Kanabou.

西田 鷹直Takanao Nishida

Sushi Renma

鮨練磨

  • Matsuyama/Kume/Wakasa, Okinawa
  • Sushi,Japanese / General / Sushi

宇江城 喜尊Yoshitaka Ueshiro

To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.

Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.

宇江城 喜尊Yoshitaka Ueshiro

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

Maruya Honten Chubu Centrair International Airport Branch

まるや本店 中部国際空港店

  • Tokoname/Chita, Aichi
  • Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood

坂本 恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本 恵利Eri Sakamoto

Amiyakitei Sakae Branch

あみやき亭 栄店

  • Sakae, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

都竹 明Akira Tsutake

To have customers keep coming back to the restaurant.

Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."

都竹 明Akira Tsutake

RHUBARBE

RHUBARBE

  • Nagoya Station, Aichi
  • French,Italian/French

山口 晃奈Akina Yamaguchi

The Chef's Recommendations

Wishing to make all people smile by delicious food

Joined into the world of cuisine, taking advantage of working in the Italian restaurant [the KAWABUN NAGOYA] in Nagoya and local wedding hall [bell un jour]. A chef of genuine gourmand who was traveling around the world while being a student of the university, eating delicious food in various places, started having an interest in eating. Putting an importance of going to the actual spot and getting knowledge by actually seeing the real world such as teaching cooking to students of junior high school at Saint Lucia in Caribbean Sea, having one year training at a bistro in Paris France.

山口 晃奈Akina Yamaguchi

Sushi Hasegawa Nishiazabu Branch

寿司 はせ川 西麻布店

  • Nishi-Azabu, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

黒坂 俊和Toshikazu Kurosaka

The Chef's Recommendations

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.

黒坂 俊和Toshikazu Kurosaka

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

es Craft

esクラフト

  • Susukino, Hokkaido
  • Beer Bar,Bars (pubs) / Steak / Western Sosaku (creative cuisine) / Beer

川西 慧Satoshi Kawanishi

Mr. Kawanishi used to enjoy growing crops in his vegetable garden and using them in his cooking. 

Mr. Kawanishi was born in 1983 in Hokkaido. He enjoyed using the crops he grew in his vegetable garden for cooking. At the age of 20, he entered the culinary world. He worked as a bartender in an authentic bar for 2 years, in a Belgian beer restaurant as hall and kitchen staff for 2 years, in a buffet restaurant for 2 years, in a beer bar as a chef for 1.5 years, and in a steak house and Italian restaurant as a chef for 10 years. He then joined his current company and works as the head chef at es craft.

川西 慧Satoshi Kawanishi

Tagoto Main Branch

田ごと 本店

  • Shijokawaramachi/Teramachi, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

吉永 倫英Norihide Yoshinaga

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.

吉永 倫英Norihide Yoshinaga

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

CRAFTBEER&PIZZA 100K

CRAFTBEER&PIZZA 100K

  • Kyoto Station, Kyoto
  • Italian,Italian/French / Pasta / Pizza / Craft Beer

吉村 おさむOsamu Yoshimura

Mr. Yoshimura offers a new sensory cuisine combining Kyoto ingredients with Italian cuisine, utilizing knowledge and skills honed in Japanese cuisine.

He was born in 1992 in Osaka. Growing up with parents who ran a restaurant, he was exposed to cooking from an early age. Naturally, this led him to pursue a career as a chef, specifically in Japanese cuisine. After working at Kitashinchi Maguche, offering a marriage of tuna and sake, he joined CRAFTBEER&PIZZA 100K when it opened in September 2023, challenging a new genre of Italian cuisine that goes well with sake, using Kyoto ingredients, especially Kyoto vegetables. He provides a unique style of cuisine with the knowledge and skills he has cultivated in Japanese cuisine.

吉村 おさむOsamu Yoshimura

Yakiniku Tarafuku Suzuka Chuo-dori-ten

焼肉たらふく 鈴鹿中央通り店

  • Suzuka, Mie
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer

田端 唯史Yuishi Tabata

The Chef's Recommendations

From musician to master of selecting better meats

Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.

田端 唯史Yuishi Tabata

Yakiniku Ichiba Genkaya Meguro Branch

焼肉市場げんかや 目黒店

  • Meguro, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

森 祐治Yuji Mori

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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