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1 - 20 of 1610 chefs

Hokkaido Jingisukan Lemon

北海道ジンギスカン　檸檬

  • Susukino, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Whisky

宮越　瑠花Ruka Miyakoshi

Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.

She was born in 1998 and has been the manager of Hokkaido Jingisukan Lemon since its opening in 2024. It is her second store, having previously also served as the manager of an affiliate branch. She has extensive knowledge of ingredients and drinks and makes every effort to share this knowledge with her staff. Through her daily study and information gathering, she deepens her passion for the restaurant's service and hospitality, and her motto is to make it an attractive place for guests. With her cheerful and responsible personality, she works with younger staff members to develop the restaurant.

宮越　瑠花Ruka Miyakoshi

Gion Kankanderi Rei

祇園かんかんでり麗

  • Gion, Kyoto
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean

細見　哲朗Tetsuro Hosomi

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.

細見　哲朗Tetsuro Hosomi

Unagi Ryouri Unawa Izumi

うなぎ料理うな和泉

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

加藤　晴久Haruhisa Kato

Challenging the world of eel cuisine with a new heart as a chef.

Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.

加藤　晴久Haruhisa Kato

Matoi Ginza

まとい銀座

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine

的場　圭司Keiji Matoba

Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.

Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.

的場　圭司Keiji Matoba

Sushi Uchio

鮨うち尾

  • Hakata Station, Fukuoka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

内尾　司Tsukasa Uchio

Mr. Uchio established his foundation as a chef by honing his skills in Japan's East and West regions.

He was born in 1992 in Fukuoka. Entered the world of Japanese food professions at the age of 20. He worked in Japanese restaurants in Kanagawa and Osaka areas. Studied mainly Japanese cuisine and established his expertise in handling fresh fish and seasonal ingredients as a chef. He opened Sushi Uchio in 2023.

内尾　司Tsukasa Uchio

Koshitsu Wagyu Yakiniku Gin Namba Branch

個室 和牛焼肉 吟 難波店

  • Namba, Osaka
  • Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

平子　貴利Takatoshi Hirako

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.

平子　貴利Takatoshi Hirako

Sakanaya Soma Kurume Branch

さかな家そう馬　久留米店

  • Kurume, Fukuoka
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky

Teppanyaki Cocoro (Grand Park Otaru)

鉄板焼き こころ （グランドパーク小樽）

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)

始閣　清和Kiyokazu Shikaku

Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.

While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.

始閣　清和Kiyokazu Shikaku

Akasaka Sumibi Shabu-shabu Takane No Buta

赤坂　炭火しゃぶしゃぶ　高嶺の豚

  • Akasaka, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

伊藤　大貴　Hiroki Ito

Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.

He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.

伊藤　大貴　Hiroki Ito

Shuko Osaka Manpukudou

酒肴　大阪まんぷく堂

  • Tsuruhashi, Osaka
  • Kaiseki (course menu),Japanese / General / Sushi / Sake

芦田　テツオTetsuo Ashida

A restaurant head who continues to search for the deliciousness of food and excellent pairings with Japanese sake.

Mr. Ashida was born in 1969 in Hyogo. After gaining experience in a dining establishment with a part-time job, he started his own bento-boxed lunch shop with a friend. While doing this, he aimed to start a dining establishment and began studying cooking more seriously. He is involved with various food genres, from original to Chinese cuisine. In 2003 he founded "Shuko Osaka Manpukudou." Initially, the restaurant served many Chinese-style dishes, incorporating the trends of the times. As the restaurant continues to evolve, he now mainly offers dishes based on Japanese cuisine.

芦田　テツオTetsuo Ashida

Sumibiyaki Taishusakaba Mikuriya

炭火焼大衆酒場御厨

  • Sasazuka, Tokyo
  • Japanese,Japanese

渡邉　大介Daisuke Watanabe

Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese. 

Mr. Watanabe was born in 1991 in Nagano. The reason why he entered the food and beverage industry was part-time at an izakaya (Japanese pub) when he was a student. He has worked as a manager and head chef in various genres of restaurants in Tokyo. With his experience, he works to please customers by using seasonal ingredients from multiple styles of Japanese, Western, and Chinese cuisine without being limited to only Japanese cuisine.

渡邉　大介Daisuke Watanabe

Sakanaya Soma Yanagawa Branch

さかな家そう馬　柳川店

  • Yanagawa/Omuta/Chikugo, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

HILLS CLUB

HILLS CLUB

  • Marunouchi, Aichi
  • Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak

武田 茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田 茂雄Shigeo Takeda

Japanese restaurant Yu-chan

Japanese restaurant Yu-chan

  • Osaka Station/Umeda Station, Osaka
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine

﨑川　裕介Yusuke Sakigawa

Mr. Sakigawa opened his own restaurant after finding new goals for cooking.

Mr. Sakigawa was born in 1989 in Osaka. He gained experience in a part-time job when he was a student. He learned the basics of cooking from the store head's instruction. Having been moved by the joy of cooking, he entered a culinary institute intending to become a chef. After graduating, he joined a Japanese restaurant, which gave his career a full-blown start. He continued polishing his skills in Japanese cuisine. In August 2022, he opened Japanese restaurant Yu-chan as the owner and head chef. He stands proudly in his kitchen every day while reconfirming the joy and depth of cooking. 

﨑川　裕介Yusuke Sakigawa

Japanese Cuisine Kinari

日本料理僖成

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

五十嵐　大Dai Igarashi

Offering seasonal Japanese cuisine with an awareness of tradition.

Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Japanese Cuisine Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.

五十嵐　大Dai Igarashi

Kankoku Yakiniku Jingisukan Asia Sakaba TENJIKU

韓国焼肉　ジンギスカン亜細亜酒場天竺

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

柴山　大地Daichi Shibayama

Mr. Shibayama makes high-quality Wagyu beef from Hokkaido into a dish that can be enjoyed by all five senses.

He was born in 1983 in Hokkaido. During a trip around Japan, he was attracted by the people and cuisine he met in various places and decided to become a chef. After graduating from the Hokkaido Chuo School of Culinary Skills, he trained for five years as a chef at "Nagomi no Yado Iida" in Shakotan Town. Then he moved to Okinawa, where he honed his skills in various restaurants, including Okinawan cuisine, seafood, international cuisine, and yakiniku restaurants, before opening his own restaurant in the American Village that gained popularity. Later, he returned to Hokkaido and became the head chef at Tenjiku by a turn of fate.

柴山　大地Daichi Shibayama

Japanese cuisine Saga SUN MEMBERS Kyoto Saga

日本料理嵯峨　サンメンバーズ京都嵯峨

  • Sagano/Uzumasa, Kyoto
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

竹内　千秋Chiaki Takeuchi

The Chef's Recommendations

Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.

He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.

竹内　千秋Chiaki Takeuchi

Sushi Yon

鮨四(yon)

  • Roppongi, Tokyo
  • Sushi,Japanese / Sushi / Japanese Sosaku (creative cuisine) / Sake

五十嵐　優貴Yuuki Igarashi

Mr. Igarashi pours his passion into providing a pleasant moment.

He was born in 1999 in Yamagata. He originally liked working with people. Joined Sushi Yon in 2020 after being impressed when he visited the restaurant as a customer. Appointed manager the following year. While paying attention to his surroundings, he also seeks improvements daily. His high professionalism and thoughtfulness take the restaurant's atmosphere to the next level.

五十嵐　優貴Yuuki Igarashi

Sakanaya Soma Nishimachi Branch

さかな家そう馬　西町店

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

Nihonryori Mochizuki

日本料理もちづき

  • Oshiage, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

内海　圭史Keiji Utsumi

Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.

He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.

内海　圭史Keiji Utsumi
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