421 - 440 of 1625 chefs
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Restaurant Vascu
レストラン バスク
- Hakodate, Hokkaido
- Spanish/Mediterranean,Global/International / Spanish
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深谷 宏治Koji Fukaya
The Chef's Recommendations -
Honoring the philosophy of Luis Irizar, the father of Basque cuisine.
Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].
深谷 宏治Koji Fukaya
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Sansuien Higashiguchi Second branch
三水苑 東口店 にごう
- Sendai Station East Exit, Miyagi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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国本 仁基 Jinki Kunimoto
The Chef's Recommendations -
With the taste of his mother and grand mother, he went independent. Specializing in yakiniku (Japanese BBQ).
He was born in 1969 in Sendai, Miyagi Prefecture. His family runs a yakiniku (Japanese BBQ) restaurant founded by his grand mother. Helping the family restaurant since he was young, he became the kitchen manager there. However, he went independent and opened [Yakiniku Sansuien] as he wanted to have his own restaurant. His restaurant became popular as he served high-quality meat with splendid cutting techniques at a reasonable price. In June 2014, he opened the second restaurant [Yakiniku Sansuien Second branch].
国本 仁基 Jinki Kunimoto
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Aged Tonkotsu Ramen Specialty Store Dai Nagoya Ichibanken
熟成豚骨ラーメン専門 大名古屋一番軒
- Nagoya Station, Aichi
- Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)
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上原 勝哲Shotetsu Uehara
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Following Mr. Miki, Representative of the Ichibanken Group to enter the ramen world
He was born in 1976 in Kobe, Hyogo Prefecture. Have been working in the food and drink industry since graduating from school. Entered the Ramen World following Mr. Miki, Representative of Ichibankan Group after being an apprentice at famous ramen stores, he started working at the Ichibankan Group.In order to put a smile on customers' faces and making them feel relaxed, he focuses on [making a flavor that only people who know pork bones can make] and believes that each bowl has his spirit in it.
上原 勝哲Shotetsu Uehara
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YASAI STYLE
YASAI STYLE
- Narita/Sahara, Chiba
- Buffet,Buffet / General / Western Sosaku (creative cuisine) / Salad
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Kushitei Shibuya Stream
串亭 渋谷ストリーム
- Shibuya South Exit, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
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赤石 雄Yu Akaishi
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Since school age, Mr. Akaishi has set out for a career in the culinary world.
After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.
赤石 雄Yu Akaishi
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Ristorante Quattro Foglio
リストランテ クワトロ・フォリオ
- Ageo/Okegawa/Konosu, Saitama
- Italian,Italian/French / Italian / Cocktail / Wine
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内村 孝一Koichi Uchimura
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He became a chef by being influenced by his mother and training in France.
He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.
内村 孝一Koichi Uchimura
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Matsusaka Ushi Tajima
松阪牛田じま
- Toyocho/Minami-Sunamachi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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水原 裕文Hirofumi Mizuhara
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Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.
He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.
水原 裕文Hirofumi Mizuhara
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KATURETU MATUMURA
カツレツ MATUMURA
- Nagoya Station, Aichi
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / General / Wine
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Medakadou
めだか堂
- Mitsukoshimae, Tokyo
- Ramen,Ramen (noodles)
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吉澤 尚志Naoshi Yoshizawa
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Mr. Yoshizawa is a restaurant professional who has been involved in developing more than 200 stores.
He learned the service basics at hotels and wedding halls and trained in Japanese and Italian cuisine. After being appointed head chef at an Italian restaurant, he was mainly involved in developing new restaurants and served as head chef of various types of businesses. Since then, he has produced new stores and managed existing stores as the head of store management. As a freelance coordinator, he is also involved in restaurant and menu planning for about ten restaurants a year.
吉澤 尚志Naoshi Yoshizawa
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Kyushu Hakata Motsunabe Sachi
九州博多料理 もつ鍋 幸
- Nagoya Station, Aichi
- Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Local Japanese Cuisine / Shochu
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林 芳彦Yoshihiko Hayashi
The Chef's Recommendations -
Entered into the cooking world, making his dreams come true since he was a child.
He has always been fond of eating, and having a dreams to become a chef since he was a child. After training in a western restaurant in a hotel, he managed a udon noodle shop. He worked at a western restaurant again before he has become a chef here.
林 芳彦Yoshihiko Hayashi
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Sushi Hakata Matsumoto Yaesu Branch
鮨 博多まつもと 八重洲店
- Nihonbashi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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Kushitei
串亭
- Koriyama/Shirakawa, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Pasta
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真壁 秀明Hideaki Makabe
The Chef's Recommendations -
From when he first started cooking during his student years, he has continued single-mindedly down a culinary path
He was born in Koriyama, Fukushima Prefecture on December 29, 1958. From when he was a student, he learned how to cook with what he had available. After that, he apprenticed at places such as hotel restaurants specializing in Western cuisine and restaurants in his hometown. He has worked at [Kushitei] from 2008 to the present.
真壁 秀明Hideaki Makabe
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Temma Sakaba Sushikin
天満酒場 すし金
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Mori no Kenja
森の賢者
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
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鈴木 淳Jun Suzuki
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He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.
He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.
鈴木 淳Jun Suzuki
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Uyu
うゆう
- Shibuya South Exit, Tokyo
- Japanese,Japanese / General
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加茂 友太Yuta Kamo
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Mr. Kamo values conversations with guests.
Mr. Kamo values conversations with guests. After seven years of training at a kappo restaurant, he has been the chef and manager at Uyu in Shibuya since its opening in June 2022. His dishes, inspired by the various genres from his food crawl, are based on Japanese cuisine but have a playful touch throughout, receiving high praise from guests every day. Polite customer service with the conversation, which the open kitchen allows for, is his creed.
加茂 友太Yuta Kamo
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Yurakucho Kakida
有楽町かきだ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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蛎田 一博Kazuhiro Kakida
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Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.
He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.
蛎田 一博Kazuhiro Kakida
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Kappa Ramen Honpo Izumisano Branch
河童ラーメン本舗 泉佐野店
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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伊藤 純Jun Ito
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Fell in love with KAPPA HONPO president and started a career in ramen (noodles).
Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.
伊藤 純Jun Ito
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Tsukiji Otokomae Sushi
築地 男前鮓
- Nagoya Station, Aichi
- Sushi,Japanese / Sushi
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林 高史Takashi Hayashi
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Mr. Takashi Hayashi became a sushi chef as his family run a sushi restaurant.
He grew up wanting to be a sushi chef because his family was running a sushi restaurant. After graduating school, he entered the world of sushi. He accumulated knowledge and skills, then became the head chef of the first-ever "standing sushi bar".
林 高史Takashi Hayashi
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101 ICHI-MARU-ICHI
101 ICHI-MARU-ICHI
- Asakusa, Tokyo
- Dining Bar,Dining bar / General / Cake / Whisky
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鈴木 隆介Ryusuke Suzuki
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Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.
He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.
鈴木 隆介Ryusuke Suzuki
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Nihonryori Tomita
日本料理とみた
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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冨田 浩Hiroshi Tomita
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Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.
He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.
冨田 浩Hiroshi Tomita
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