1 - 20 of 1628 chefs
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Nihonbashi Sushi Shiba
日本橋 鮨しば
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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柴 隆之Takayuki Shiba
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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
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Matoi Ginza
まとい銀座
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine
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的場 圭司Keiji Matoba
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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
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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)
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五十嵐 大Dai Igarashi
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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
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Gion Kankanderi Rei
祇園かんかんでり麗
- Gion, Kyoto
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean
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細見 哲朗Tetsuro Hosomi
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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
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Nikuko
肉幸
- Hiroo, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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島田 忠任Tadahide Shimada
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The star chef presents blissful dishes using Kobe beef.
Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.
島田 忠任Tadahide Shimada
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Sakanaya Soma Nishimachi Branch
さかな家そう馬 西町店
- Kurume, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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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)
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平子 貴利Takatoshi Hirako
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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
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Sushi Uchio
鮨うち尾
- Hakata Station, Fukuoka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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内尾 司Tsukasa Uchio
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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
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Sushi Mahoroba
寿司まほろば
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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村上 勝浩Katsuhiro Murakami
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Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.
Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.
村上 勝浩Katsuhiro Murakami
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Sushi Yon
鮨四(yon)
- Roppongi, Tokyo
- Sushi,Japanese / Sushi / Japanese Sosaku (creative cuisine) / Sake
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五十嵐 優貴Yuuki Igarashi
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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
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Yakiniku Tanmiya
焼肉 炭味家
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山下 裕太Yuta Yamashita
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Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.
He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.
山下 裕太Yuta Yamashita
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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)
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始閣 清和Kiyokazu Shikaku
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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
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Tominokoji Tempura Matsui
富小路 天ぷらまつ井
- Shijokawaramachi/Teramachi, Kyoto
- Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake
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松井 基宏Motohiro Matsui
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Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.
He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.
松井 基宏Motohiro Matsui
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Kappo Yumeshoubu
割烹夢しょうぶ
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Japanese,Japanese
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石崎 正二Shouji Ishizaki
The Chef's Recommendations -
Mr. Ishizaki is a chef who knows the depth of cooking with experience in French and Japanese cuisine.
After working at Japanese, Kappo (Japanese style cooking), and Sushi restaurants in Kyoto, Mr. Ishizaki wanted to learn more about ingredients and cooking methods, so he experienced French cuisine at a member-only hotel, then opened his current restaurant, Yumeshoubu, in 1994.
石崎 正二Shouji Ishizaki
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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
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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
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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)
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加藤 晴久Haruhisa Kato
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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
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Sushi Nakano
鮨なか乃
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / General
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中野 満博Mitsuhiro Nakano
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Mr. Nakano has continued to walk the path of sushi and pursued a piece that delights the guests.
He was born in Yokohama, Kanagawa. Fascinated by the world of sushi and has been walking that path since the age of 17. After gaining training, he opened Sushidokoro Nakano. With the belief to create an ideal restaurant, the restaurant was renewed as Sushi Nakano on April 29, 2022. He continues to devote himself to achieving even greater heights.
中野 満博Mitsuhiro Nakano
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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
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Sumibiyaki Taishusakaba Mikuriya
炭火焼大衆酒場御厨
- Sasazuka, Tokyo
- Japanese,Japanese
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渡邉 大介Daisuke Watanabe
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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
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Shuko Osaka Manpukudou
酒肴 大阪まんぷく堂
- Tsuruhashi, Osaka
- Kaiseki (course menu),Japanese / General / Sushi / Sake
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芦田 テツオTetsuo Ashida
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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
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