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1 - 20 of 1754 chefs

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

Steak House Kanai Odawara-ekimae Branch

ステーキハウス金井小田原駅前店

  • Odawara/Minamiashigara, Kanagawa
  • Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

金井百香Momoko Kanai

Ms. Kanai came across delicious local beef.

She trained and experienced in service and cooking for eight years at Steak House Kanai Omuro-Kogen branch in Ito, Shizuoka. Having studied teppanyaki and Western cuisine, she is currently working at Steak House Kanai Odawara Ekimae branch.

金井百香Momoko Kanai

Enman Izakaya Kougetsu

縁満居酒屋 皓月

  • Shijokawaramachi/Teramachi, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

山本 皓大Kodai Yamamoto

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

He was born in 1987 in Shiga. Having the pleasure of seeing his food appreciated, he chose the path of a chef. He studied the basics of Japanese cuisine at Tsuji Culinary Institute and honed his skills at Biwako Otsu Prince Hotel and Arima View Hotel (now Arima Kirari). His experience as a head chef and store manager further deepened his skills and knowledge of Japanese cuisine. After 18 years of training, he opened Enman Izakaya Kougetsu in December 2023, wanting to cook freely. In addition to being a cook, he distributes cooking and game videos on the web.

山本 皓大Kodai Yamamoto

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

SUSHI-FUMI

鮨 ふみ

  • Fukushima/Noda, Osaka
  • Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood

平谷 史郎Fumio Hiraya

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.

平谷 史郎Fumio Hiraya

Juban Shuraba

十番 酒楽場

  • Azabu-Juban, Tokyo
  • Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)

ホ テムンTemun Ho

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.

ホ テムンTemun Ho

Kawabata Shisshi

川端 志史

  • Kawabata/Gion, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

森永 書史Fuhito Morinaga

Mr. Morinaga attracts guests with new-style yakiniku courses that skillfully draw out the charm of Kyushu's wagyu beef.

He was born in 1981 in Fukuoka. The owner of Kawabata Shisshi. He started his career in the restaurant industry at the Fukuoka branch of the long-established ryotei restaurant Nadaman, where he learned restaurant management, including customer service and food handling. Then, he got a chance to work with the famous restaurant Yuki in Nishi-Nakasu and obtained a sommelier certificate while improving his cooking skills and exploring the pairing of food and wine. He worked as a manager at the restaurant and continued his studies. In December 2023, he founded his current restaurant and became independent. Presenting courses that evolved the delicious taste and world view of yakiniku, he is bringing a new style to Fukuoka's food scene.

森永 書史Fuhito Morinaga

Ganso Kushi-shabu Matsutake Shinsaibashi Branch

元祖串しゃぶ まつたけ 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

谷川 貴一Takakazu Tanigawa

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.

谷川 貴一Takakazu Tanigawa

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

Yakiniku/Maki-ryori Karasuma Rock

焼肉・薪料理カラスマロック

  • Shichijo/Tambaguchi, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)

齋藤 勇介Yusuke Saito

Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.

He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.

齋藤 勇介Yusuke Saito

Sushi Restaurant SAIKA

寿し処 彩華

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

永山 亮Ryo Nagayama

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.

永山 亮Ryo Nagayama

Nihonbashi Sushi Shiba

日本橋 鮨しば

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

柴 隆之Takayuki Shiba

Mr. Shiba attracts guests with his free-spirited courses, which are brought up with extensive experience in the field of Edomae Sushi.

He was born in 1979 in Saitama. The owner of Nihonbashi Sushi Shiba. He started his professional career with the desire to impress people with his cooking. Gained experience as a French and pastry chef at the prestigious Auberge Au Mirador in Hakone and later honed his Edo-mae sushi skills at a famous restaurant in Ginza and in the sushi departments of a first-class hotel. After establishing a sushi restaurant in Meguro and working as a manager, he founded his current restaurant and became independent in June 2023. It has earned a reputation for the creative courses that combine sushi and Japanese cuisine with innovative dishes and stylish hospitality.

柴 隆之Takayuki Shiba

Mawaranaisushi Hokuriku Gappa

廻らない寿司 北陸がっぱ

  • Kawasaki, Kanagawa
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

西村 俊輔Shunsuke Nishimura

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces. Offering mawaranai sushi (not conveyor belt sushi), he enchants his guests with his delicate technique and passion. He provides heartwarming moments with careful attention to ingredients and hospitality.

西村 俊輔Shunsuke Nishimura

Yakiniku GUTS Hanare

焼肉GUTS 離れ

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

?? 辰也Tatsuya Hamasaki

Through the connections with others, Mr. Hamasaki grew as a person.

He was born in 1989 in Osaka in 1989. While in high school, he started working part-time at a local izakaya (Japanese-style pub) and went on to become a chef. Based on the foundation he developed there, he moved on to Italian cuisine and mastered the techniques of different cuisines. After that, he moved to a yakiniku restaurant in Umeda to gain more experience before joining Yakiniku GUTS Hanare.

?? 辰也Tatsuya Hamasaki

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

Sumiyaki Jidori SANZO

炭焼地鶏 山蔵(SANZO)

  • Dazaifu/Chikushino, Fukuoka
  • Yakitori/Kushiyaki (grilled skewers),Japanese / General / Kushiyaki (grilled skewers) / Chicken

熊本 義宗Yoshimune Kumamoto

Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.

He was born in Fukuoka. He has experience in cooking in 10 countries around the world. After returning to Japan, he further studied as a chef at luxury hotels such as the Hyatt Regency Fukuoka. While incorporating new ideas gained from diverse perspectives, he also has an excellent ability to present Japanese cuisine.

熊本 義宗Yoshimune Kumamoto

Beef Tenderloin Yakiniku Restaurant SHINBA

牛ヒレ焼肉の名紋神刃 

  • Kita-Shinchi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)

Kita

  • Kannai/Bashamichi, Kanagawa
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

小林 和博Kazuhiro Kobayashi

Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).

He was born in 1970 in Nagano. The owner of Kita. After training at a Kappo restaurant in Osaka, he moved to Kanagawa and honed his skills at several sushi restaurants in Yokohama. In 2005, he founded his current restaurant in his mid-30s and became independent. Since then, he has served high-quality sushi courses in the city of the sea and captured the hearts of both local guests and travelers. While respecting the tradition of Edo-mae, he also offers nigiri and side dishes with his own arrangements, showing off new deliciousness and enjoyment of food. The warm and stylish hospitality that reflects his sincere personality also attracts a reputation.

小林 和博Kazuhiro Kobayashi

Tetue. ~classique et nature~

Tetue.〜classique et nature〜

  • Shirokane/Shirokanedai, Tokyo
  • French,Italian/French / French / Wine / General

小村 健次Kenji Omura

Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.

He was born in 1975 in Shimane. Growing up watching his parents running a small restaurant, he naturally became a chef. Influenced by his father's Japanese cuisine but admiring the chefs on cooking shows, he chose the path of French cuisine to see a different world. After gaining experience at several stores in Tokyo, he moved to France. After returning to Japan, he worked as a chef at famous restaurants such as AUX BACCHANALES and L'ARTEMIS. In 2017, he became independent. In 2021, the name of the restaurant changed to Tetue.~classique et nature~ and rebranded. He is also a certified sommelier.

小村 健次Kenji Omura

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