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201 - 220 of 1735 chefs

Nikusho Kakurega Yakiniku Sosomon Bettei

肉匠 隠れ家(焼肉ソソモン別邸)

  • Tsuruhashi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Korean

増田 稔Minoru Masuda

The encounter with delicious meat was the starting point that led Mr. Masuda to the path of cooking.

He was born in 1970 in Osaka. After encountering delicious meat, he decided to become a chef because he wanted to "let people know about this special meat," "promote this deliciousness," and "encourage people to try it." He honed his skills at Yakiniku Genkikun in Kyobashi. At Nikusho Kakurega, he offers quality meat in different sizes depending on the part of the meat, paying particular attention to making it even more delicious.

増田 稔Minoru Masuda

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

Sousaku Kappo Norisue

想作割烹のりすゑ

  • Jiyugaoka, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal)

則末 修Osamu Norisue

An owner who creates a new style by blending Japanese and French cuisine.

Mr. Norisue was born in 1971 in Tokyo. He grew up in the environment of a long-established Kappo restaurant (traditional Japanese restaurant) passed down for three generations, so he naturally aspired to become a chef. Started his 15-year career in Japanese cuisine at Kappo Restaurant in Akasaka in 1991. After serving as head chef at various restaurants, he moved to Australia. He shifted to French cuisine, which had always interested him. Then, gained experience at restaurants in Marunouchi and Shibuya, where he developed his free-flowing ideas that transcended genres. In 2013, he opened Restaurant NORI et NOJI in Shonan. In March 2021, he established Sousaku Kappo Norisue to explore new possibilities in Japanese cuisine.

則末 修Osamu Norisue

Robatayaki Isshin Namba branch

炉端焼き一新 難波店

  • Namba, Osaka
  • Japanese,Japanese

松本 悠一Yuichi Matsumoto

Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.

Mr. Matsumoto was born in 1993 in Osaka. He originally started out with a love of cooking and the joy of having people tell him how delicious his food was. His quest for more delicious food and flavors led him to become a professional chef. After gaining experience as a part-timer at various restaurants, he ended up at Isshin. Always remembering his original intention, he continues to put his heart and soul into satisfying his customers so they will want to return.

松本 悠一Yuichi Matsumoto

Jinroku

甚六

  • Shirokane/Shirokanedai, Tokyo
  • Teppanyaki,Yakiniku/Steak / Takoyaki (octopus balls) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

應田 壽一Hisakazu Ota

Mr. Ota has been pursuing the possibilities of Teppan cuisine for over 35 years, with the Kansai as the backbone.

He was born in 1962 in Osaka. Growing up in Tsuruhashi, Osaka, known as the town of okonomiyaki and yakiniku, he became familiar with the taste from an early age. After moving to Tokyo, he was engaged in a different industry before switching careers and opening Jinroku in Shirokane in 1989. Later, he opened JINROKU Pacific in Hawaii and JINROKU Anti in Haneda Airport as directly managed branches. In addition, he is also involved in producing hotels and highway service areas. In 2021, the main restaurant reopened following the renovation of the building. Yakiniku Imajin also opened adjacent to it.

應田 壽一Hisakazu Ota

Yamato Ryori Tsukiji Ihachi Nigou

倭料理 築地伊八 弐號

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本 隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本 隆嗣Takashi Iwamoto

CRAFT BEER FACTORY SHINJUKU ALE

クラフトビール工房 新宿エール

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷 茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷 茶来羅Chakura Fukaya

THE TACORICE HOUSE

THE TACORICE HOUSE

  • Kokusai dori, Okinawa
  • Cafe,Cafe/Sweets / Mexican/Central American / Beer / Awamori

藍原 裕太Yuta Aihara

Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."

He was born in 1983 in Tokyo. Started his career at age 20 at an okonomiyaki restaurant in Tokyo. Although he had a gap during his career, he returned to the food and beverage industry before turning 40. Upon the opening in January 2023, he joined THE TACORICE HOUSE.

藍原 裕太Yuta Aihara

Kitashinchi Yakiniku Satsuma Roppongi Branch

北新地焼肉さつま 六本木店

  • Roppongi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山田 智朗Tomoaki Yamada

Mr. Yamada is committed to creating a new type of restaurant and spreading the appeal of yakiniku (grilled meat).

He was born in 1987 in Tokyo. He fell in love with the taste of "Kitashinchi Yakiniku Satsuma," which he ate in Osaka and trained at the same restaurant. He was appointed the store manager at the newly opened "Kitashinchi Yakiniku Satsuma Roppongi branch" on February 23, 2023. He tries to create a new restaurant-style and welcomes guests with warm hospitality every day.

山田 智朗Tomoaki Yamada

Yakiniku Tarafuku Suzuka Chuo-dori-ten

焼肉たらふく 鈴鹿中央通り店

  • Suzuka, Mie
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer

田端 唯史Yuishi Tabata

The Chef's Recommendations

From musician to master of selecting better meats

Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.

田端 唯史Yuishi Tabata

Unagi Sansho Gogyou

鰻山椒五行

  • Nijo Castle, Kyoto
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

前原 喬Takashi Maehara

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."

前原 喬Takashi Maehara

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

Nihonbashi Tamai Muromachi Branch

日本橋 玉ゐ 室町店

  • Mitsukoshimae, Tokyo
  • Seafood,Japanese / General

市川 清三Kiyomi Ichikawa

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

He trained at a Japanese and vegetarian restaurant from April 1975 and at a tempura restaurant from January 1983. And then after working at a hotel and an airport restaurant, he joined Nihonbashi Tamai in 2012. Currently, he works as the head chef at Nihonbashi Tamai Muromachi Branch.

市川 清三Kiyomi Ichikawa

Sushi no Daripin

寿司のだりぴん

  • Osaka Station/Umeda Station, Osaka
  • Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

竹地 輝昌Terumasa Takechi

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

Minami Aoyama Hifumi

南青山 ひふみ

  • Omotesando/Aoyama, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

加藤 寛史Hirofumi Kato

The Chef's Recommendations

Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible

Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.

加藤 寛史Hirofumi Kato

Okonomiyaki Matochan

お好み焼まとちゃん

  • Miyajima, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

的場 佳織Kaoru Matoba

Mr. Matoba wants the restaurant to be where you can feel free to return anytime.

He was born in 1986 in Hiroshima. It was when his father-in-law opened Okonomiyaki Matochan that he became involved in okonomiyaki. He started helping out in the family business in 2016, and since 2017, he has been a second-generation restaurant owner. He tirelessly works to develop new menu items and improve his services.

的場 佳織Kaoru Matoba

Matsusakagyu WHAT'S Kyoto Muromachi Branch

松阪牛 WHAT’S 京都室町店 

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原 彰大Akihiro Ishihara

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.

石原 彰大Akihiro Ishihara

HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya

HONMACHI豚テキ×昭和ホルモン焼肉てんぐ屋

  • Honmachi/Sakaisujihonmachi, Osaka
  • Izakaya (Japanese tavern),Taverns / Japanese Beef Steak / Yakiniku (grilled meat) / Horumon (offal meat)

グエンバンクアンNguyen Van Quang

Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.

He was born in 1993 in Vietnam. In his early 20s, he began his career as a restaurant staff in Japan. After gaining experience in several restaurants, he joined his current company. He has supported Tenguya and other affiliated restaurants as a kitchen staff. By experiencing different menu genres, he has honed his knowledge and skills as a chef. Currently, he is working as a chef at HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya.

グエンバンクアンNguyen Van Quang

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  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Wine

藤岡 正弘Masahiro Fujioka

A chef who is well-versed in various genres, such as French home cooking and Italian cuisine.

Mr. Masahiro Fujioka was born in 1978 in Kyoto. After graduating from university, he studied cooking and restaurant management basics at a café restaurant. Then, at the famous restaurant Bistro Bon Morso in Kawaramachi, Kyoto, he learned dishes that express the depth of French home cooking and special cooking techniques. After working as the head chef of a large Italian restaurant, he worked as the head chef of the Italian dining restaurant Gion TAC in Gion, Kyoto. Now, he is not limited to Western cuisine but is actively engaged in training and classes in various genres, such as Japanese and Asian food.

藤岡 正弘Masahiro Fujioka

Unagi no Naruse Fukuoka Fukutsu Branch

鰻の成瀬 福岡福津店

  • Munakata, Fukuoka
  • Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)

野田 健留Takeru Noda

Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.

He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."

野田 健留Takeru Noda

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