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181 - 200 of 1703 chefs

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO

SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO

  • Susukino, Hokkaido
  • Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits

堀野 衣真里Imari Horino

A bartender who proposes a blissful moment on the night of Sapporo.

Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.

堀野 衣真里Imari Horino

37 Steakhouse & Bar Naha

37Steakhouse&Bar那覇

  • Kokusai dori, Okinawa
  • Steak,Yakiniku/Steak / American / Hamburger Steak / Steak

高橋 大樹Hiroki Takahashi

A patissier-turned-chef, showing his excellent skills.

Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].

高橋 大樹Hiroki Takahashi

Syokudoen Namba Walk Branch

食道園 なんばウォーク店

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木 幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木 幸喜Kouki Kuroki

Sushi Hasegawa Shinsaibashi Main Branch

寿司 はせ川 心斎橋 本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

加藤 妙Takumi Kato

Procuring rare and valuable ingredients from all over Japan daily.

Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.

加藤 妙Takumi Kato

Teppanyaki Kobe

鉄板焼 神戸

  • Namba, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

平瀬 和豊Kazutoyo Hirase

Admired the appearance of chefs and entered the world of cooking.

Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.

平瀬 和豊Kazutoyo Hirase

Niku Kappo ASATSUYU

肉割烹 ASATSUYU

  • Yotsubashi/Shinmachi/Horie, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine

西尾 佳則Yoshinori Nishio

Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.

He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.

西尾 佳則Yoshinori Nishio

Hirata Bokujo Kiwami KITTE Marunouchi Branch

平田牧場極 KITTE丸の内店

  • Marunouchi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Tonkatsu (fried pork cutlet) / Nabe (hot pot)

飯島 裕貴Yuuki Iijima

The Chef's Recommendations

Using his experience in Japanese cuisine, Mr. Iijima works at Hirata Bokujo.

He was born in 1990 in Saitama. Started his culinary career in 2014 at a seafood restaurant in Kamakura. Since then, he learned seafood cuisine, Tempura, and Yakitori at various restaurants. In 2017, he joined Hirata Bokujo Co. Ltd. He now works as a sous chef at Hirata Bokujo Kiwami KITTE Marunouchi Branch.

飯島 裕貴Yuuki Iijima

Hakodate Seafood Izakaya Uomasa Goryokaku Main branch

函館海鮮居酒屋 魚まさ 五稜郭総本店

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

高野 信子Nobuko Takano

Knowing everything about ingredients, distribution, and management, she has devoted herself to working for the guests!

She was born in 1985 in Hakodate city. After graduating from Hokkaido Automotive Engineering College, she entered the service industry. She worked hard to open [Hakodate Seafood Izakaya Uomasa Susukino branch] in 2011. From 2012, she worked as the manager at [Hakodate Seafood Izakaya Uomasa Mihara branch]. Since 2016, she has been devoting herself to [improving service quality] for the guests at [Hakodate Seafood Izakaya Uomasa Goryokaku Main branch].  

高野 信子Nobuko Takano

Miso Senka Ramen Shop TSUBAKI SECOND

味噌専科 麺屋 椿 TSUBAKI SECOND

  • Hakodate, Hokkaido
  • Ramen,Ramen (noodles) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

手取 崇Takashi Tedori

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Mr. Tedori was born in 1982 in Hokkaido. As a young boy, he loved exercise and baseball. Though his parents wanted him to have a steady job, he was attracted to acquire a special skill. So he started working part-time as a high school student at Hakodate Noodle Kitchen Ajisai. After graduating from a vocational school, he was employed full-time at that same restaurant. While visiting various branches, he was promoted to main branch head when he was 24. After sharpening his general manager and restaurant head skills, he opened Ramen Shop TSUBAKI in 2022. The following spring, he opened the second branch, Miso Senka Ramen Shop TSUBAKI SECOND.

手取 崇Takashi Tedori

Motsunabe Nagamasa Chikushiguchi Branch

もつ鍋ながまさ 筑紫口店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)

梅根 充輝Mitsuski Umene

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.

梅根 充輝Mitsuski Umene

Shimbashi Ren / SAKE STAND R

新ばし煉 / SAKE STAND R

  • Shimbashi/Shiodome, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

澤田 明希Aki Sawada

Mr. Sawada cooks dishes that respect the ingredients and fascinate everyone who eats them.

His passion for food led him to a culinary career, where he learned Japanese cuisine basics and delicate techniques at a long-established ryotei restaurant. After that, he worked as a cook at the consulate general of Japan in Detroit, serving food to dignitaries from various countries. In addition, as Executive Chef of the Singapore Restaurant Group, he was involved in developing menus fused with diverse culinary cultures. With the skills and sensitivity he has cultivated throughout his career, he joined SAKE STAND R.

澤田 明希Aki Sawada

Chatan Dining Chaaboo

北谷ダイニング ちゃぁぶー

  • Yomitan/Chatan, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

宮里 航貴Kouki Miyazato

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!

宮里 航貴Kouki Miyazato

oh! My Steak

oh! マイステーキ

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

秦 幸治Koji Hata

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Mr. Hata was born in 1966 in Fukuoka. He has loved food ever since he was a student. Even though he worked at a communications company, his passion for cooking was very strong. So, diving head-first into a job at a Japanese restaurant in Fukuoka, he trained there for 7 years. After that, he trained at a Japanese restaurant in Tokyo for 4 years, eventually serving as sous chef. After his time as sous chef at a Teppanyaki restaurant in Tokyo and as a head of a Teppanyaki restaurant in Osaka, he opened his own Teppanyaki restaurant, "oh! My Steak" in Osaka. He spends his busy days working as the owner and chef. 

秦 幸治Koji Hata

Sukiyaki Jyuniten

すき焼き 十二天

  • Marunouchi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

浅川 吉継Yoshitsugu Asakawa

Mr. Asakawa wants to deliver the ingredients that professional experts have carefully chosen in their most delicious state.

He was born in 1971 in Osaka. After graduating from college, he started his culinary career at 23. Beginning at a hotel in Takaragaike, Kyoto, he gained experience as a French chef. He then moved to France in his mid-twenties, honing his skills in various restaurants for six and a half years. Returning to Japan, he opened his own restaurant and became an owner-chef. After that, he joined Sukiyaki Jyuniten with the skills and knowledge he had acquired over the years.

浅川 吉継Yoshitsugu Asakawa

Teppan Matsuzakaya

鉄板 松阪屋

  • Kokubuncho/Ichibancho, Miyagi
  • Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

國井 大輔Daisuke Kunii

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.

國井 大輔Daisuke Kunii

Hakodate Dining Gaya

函館ダイニング雅家

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Sushi / Sashimi (raw fish)/Seafood / Crab

築城 明博Akihiro Tsuiki

His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya

Born in Hakodate, he enjoyed eating from a young age and developed an interest in cooking. When he was heavily into boxing, he often ate ramen. This prompted him to move to Tokyo to study Chinese cuisine. After that he developed an extraordinary talent for cooking and built up experience and expertise across a range of different culinary styles including provincial cuisine and traditional Japanese cuisine. "What you see and what you eat will be a very powerful thing for a chef," he says. He continues to study cooking by trying dishes at many different restaurants. His expertise and constant self-improvement play a central role in the food served at Hakodate Dining Gaya today.

築城 明博Akihiro Tsuiki

Niku-ryori Zushio

肉料理 Zushio

  • Fukuyama/Fuchu, Hiroshima
  • Izakaya (Japanese tavern),Taverns / General / Steak / Wine

大橋 一志Kazushi Ohashi

Mr. Ohashi is a chef who attracts many people with his skillful technique to offer the best ingredients.

He was born in 1978 in Hiroshima. He started his chef career at an Italian restaurant in Osaka. After that, he experienced Japanese cuisine, kaiseki cuisine, and charcoal grilling for seven years in Hiroshima and came across teppan cuisine. After studying teppan cuisine for nine years, he opened Zushio in Fukuyama, Hiroshima. His motto is to provide the best food at the most reasonable price possible. Some ingredients are offered at less than half the typical restaurant prices, showing Mr. Ohashi's strong enthusiasm.

大橋 一志Kazushi Ohashi

Yamato Ryori Tsukiji Ihachi Main Branch

倭料理 築地伊八 本店

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

池本 之浩Yukihiro Ikemoto

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.

池本 之浩Yukihiro Ikemoto

Osaka Teppanyaki Tetsuju

大坂鉄板焼 鉄十

  • Ginza, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

水野 大志Taishi Mizuno

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.

水野 大志Taishi Mizuno

Japanese Cuisine Ryotei Kadomatsu

日本料理 料亭 門松

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Tempura (battered, fried seafood and vegetables)

大久保 昌彦Masahiko Okubo

The Chef's Recommendations

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

He was born in 1960 in Kanagawa. Being manually dexterous since his childhood, and having an interest in cooking, he decided to pursue a cooking career. He became head chef of Ryotei Kadomatsu after 10 years of experience at a Ryotei restaurant in Kamakura and 8 years at a hotel in Yokohama.

大久保 昌彦Masahiko Okubo

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