201 - 220 of 1624 chefs
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Hokkaido Yakiniku Kaneushi
北海道焼肉 かねうし
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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林 潤Jun Hayashi
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A chef who works diligently with ingredients to create a superb dish.
Mr. Hayashi was born in 1972 in Hokkaido. He started his career at a Japanese restaurant in Hokkaido. Then he worked in various genres, including a Kyoto-style Yakiniku restaurant. From January 2023, he became a member of Hokkaido Yakiniku Kaneushi.
林 潤Jun Hayashi
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Hakodate Minnano Izakaya Suzuya
函館 みんなの居酒家 すずや
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood / Hokkaido Cuisine
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伊藤 昭良Akiyoshi Ito
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From a shipboard chef to a "wizard of squid". A master chef who delivers the taste of Hakodate.
Mr. Ito was born in 1950 in Hokkaido. He has trained as the ship's exclusive chef for many years and has entertained many passengers. After getting off the ship, he opened his own restaurant, which he had longed for. But due to his deteriorating health, he regrettably had to close it. Now he has regained his health and serving at Suzuya in Hakodate. He is known as the "Ika Sennin (wizard of squid)" and is loved by many repeat customers for how he processes live squid right in front of them.
伊藤 昭良Akiyoshi Ito
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Izakaya Asahi
居酒屋あさひ
- Nagaokakyo, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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古本 真也Shinya Furumoto
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Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.
Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.
古本 真也Shinya Furumoto
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Shibuya Niku-Yokocho Teppan
渋谷肉横丁 てっぱん
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Izakaya (Japanese tavern),Taverns
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宮坂 学Manabu Miyasaka
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Former Thai restaurant owner, pioneer of Thai cuisine in Japan.
Mr. Miyasaka was born on February 6, 1963, in Tokyo. He opened a Thai restaurant in Kichijoji in 1986. Traveled abroad for 10 years to train in Thai cuisine. He also has a unique background, serving as a high school baseball coach for 17 years. Also becoming well-known as the father of one of Comdot's (famous Japanese Youtuber) local friends, Kanata. He is a friendly and friendly person who puts his heart and soul into every dish.
宮坂 学Manabu Miyasaka
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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)
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石原 彰大Akihiro Ishihara
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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
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Irifune Odawara-ekimae Branch
入船小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Sushi,Japanese / Sushi
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金井 勇弥Yuya Kanai
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Dedicated to seasonal local fish and vegetables.
Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.
金井 勇弥Yuya Kanai
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Sakura Cafe & Restaurant Ikebukuro
サクラカフェ＆レストラン池袋
- Ikebukuro West Exit, Tokyo
- Bistro,Italian/French / Mediterranean / International/Fusion / Beer
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野原 隆代Takayo Nohara
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She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.
She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].
野原 隆代Takayo Nohara
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DODICI
DODICI
- Shijokawaramachi/Teramachi, Kyoto
- Italian,Italian/French / Italian / Pasta / Wine
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尾本 寛Hiroshi Omoto
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Mr. Omoto shares the joy of eating with many people through his dishes made with high-quality, carefully selected ingredients.
Mr. Omoto was born in 1970 in Kyoto. There was an Italian boom when he was a student, and he also felt personally drawn to Italy. Feeling that he wanted to do a job that was related to Italy, he began training at an Italian restaurant. At 28 years old, he moved to Italy, training hard at top restaurants such as the 2-star establishmentRistorante Perbellini and the 1-star restaurant Osteria Cascina dei Fiori. After returning to Japan, he displayed his skills at bistros and Italian restaurants. In 2020, by chance, he was appointed as head chef at DODICI when it opened, and he works in that position to this day.
尾本 寛Hiroshi Omoto
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Yakiniku Ichiba Genkaya Takadanobaba Branch
焼肉市場げんかや 高田馬場店
- Takadanobaba, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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森 祐治Yuji Mori
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Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.
Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.
森 祐治Yuji Mori
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Shikitei Hanamura
四季亭はな村
- Beppu, Oita
- Kaiseki (course menu),Japanese
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池田 千明Chiaki Ikeda
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A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.
Ms. Ikeda is a native of Oita. After learning the basics of cooking at a culinary institute in Osaka, she polished her skills in Japanese cooking in Yufuin, Oita. It was a time when there were few women in the world of Japanese food, but she devoted herself to training more than others and worked hard, showing up at the kitchen earlier than anyone else. Because she wants customers to relax, she doesn't just show her skills in the kitchen. She is also personally involved in management and customer service, and her motto is to see customer reactions herself. Utilizing her delicate sensitivity that she refined through flower arranging, she serves rich food that has both color and flavor.
池田 千明Chiaki Ikeda
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Shinjuku Kotegaeshi
新宿こてがえし
- Shinjuku-Sanchome, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Kyoto Kushidokoro Azumaya
京都串処東屋本店
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Kushiyaki (grilled skewers)
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清水 義晴Yoshiharu Shimizu
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Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.
Mr. Shimizu was born in 1976 in Osaka. He entered the industry by starting a small bar because he was fascinated by the food and beverage business, where he could bring smiles to guests' faces by serving delicious food. Opened Azumaya in Daikoku-cho, Nakagyo-ku, Kyoto, and gained popularity. With the area's development, the restaurant moved to its current location. In addition to high-quality yakitori and kushiage skewers, the restaurant is favored widely for its extensive lineup of drinks, including sake from all the breweries in Kyoto City.
清水 義晴Yoshiharu Shimizu
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CRAFTBEER&PIZZA 100K
CRAFTBEER&PIZZA 100K
- Kyoto Station, Kyoto
- Italian,Italian/French / Pasta / Pizza / Craft Beer
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吉村 おさむOsamu Yoshimura
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Mr. Yoshimura offers a new sensory cuisine combining Kyoto ingredients with Italian cuisine, utilizing knowledge and skills honed in Japanese cuisine.
He was born in 1992 in Osaka. Growing up with parents who ran a restaurant, he was exposed to cooking from an early age. Naturally, this led him to pursue a career as a chef, specifically in Japanese cuisine. After working at Kitashinchi Maguche, offering a marriage of tuna and sake, he joined CRAFTBEER&PIZZA 100K when it opened in September 2023, challenging a new genre of Italian cuisine that goes well with sake, using Kyoto ingredients, especially Kyoto vegetables. He provides a unique style of cuisine with the knowledge and skills he has cultivated in Japanese cuisine.
吉村 おさむOsamu Yoshimura
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Kawabata Shisshi
川端 志史
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
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森永 書史Fuhito Morinaga
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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
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Kaga Namafu Kappo Kagurazaka MAEDA
加賀生麩割烹 神楽坂 前田
- Kagurazaka, Tokyo
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine / Sake
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後藤 尚彦Naohiko Goto
The Chef's Recommendations -
Using the skills of more than 30 years of Japanese cuisine, Mr. Goto elevates seasonal ingredients to Kaga cuisine.
After training at renowned restaurants such as Ginza Kachou and Atami Koarashitei, he became the head chef at a Japanese restaurant in Ginza. With over 30 years of experience in Japanese cuisine, he utilizes his skills to elevate seasonal ingredients into exquisite Kaga cuisine.
後藤 尚彦Naohiko Goto
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KARAOKE HUNDRED Ikebukuro Nisiguchi Branch
KARAOKE HUNDRED 池袋西口店
- Ikebukuro West Exit, Tokyo
- Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer
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泉岡裕吏Yuuri Izuoka
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Mr. Izuoka came to the store once and felt it was life-changing.
He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.
泉岡裕吏Yuuri Izuoka
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Kuromon Kuragin
黒門 蔵銀
- Nipponbashi, Osaka
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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越田 千枝子Chieko Koshida
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Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.
She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.
越田 千枝子Chieko Koshida
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Yakiniku The INNOCENT CARVERY
焼肉The INNOCENT CARVERY
- Marunouchi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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早稲田 康人Yasuto Waseda
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A chef who learned a lot from French and Japanese cuisine delivers the charm of Wagyu beef.
Mr. Waseda was born in 1984 in Fukuoka. After working at a local restaurant in Fukuoka, he moved to Tokyo at 20. He worked as a chef at Ginza Kiraku before joining the two-star French restaurant Aimee Vibert, located in Kojimachi at the time. After that, he continued his career as a hotel chef, honing his French and Japanese cuisine skills. At 29, he became head chef and, at the same time, experienced in running a café. In 2019, he joined "salt consortium inc." and now serves as the head chef at Yakiniku The INNOCENT CARVERY.
早稲田 康人Yasuto Waseda
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Wagyu Kurosawa Otaru Ekimae Branch
和牛黒澤 小樽駅前店
- Otaru/Yoichi/Shakotan, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Dojo (loaches) / Crab / Sukiyaki (hot pot stew)
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平尾 哲哉Tetsuya Hirao
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Mr. Hirao learned about cooking, not only the technique but more about what's in it.
He was born in Hokkaido. Started in the restaurant industry at a major Yakiniku (Japanese BBQ) restaurant. Then, he worked for a wholesale food and tableware company to gain more in-depth know-how about meat. The restaurant he chose was Wagyu Kurosawa Main Branch to acquire knowledge and return to the culinary world in earnest. After honing his skills at the main branch, he was transferred to the second restaurant, Wagyu Kurosawa Otaru Ekimae Branch, which was opened in 2020. Currently, he serves as the manager and head chef.
平尾 哲哉Tetsuya Hirao
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Super Dining Verdure
スーパーダイニング ヴェルデュール
- Kinshicho/Sumiyoshi, Tokyo
- Buffet,Buffet
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前田 勝士郎Katsujiro Maeda
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A specialist in Western cuisine who has been a great support to Tobu Hotels' restaurants.
Mr. Maeda was born in 1970 in Shizuoka Prefecture. Influenced by his chef father, he entered the hotel industry as a chef in 1988. After becoming a Tobu Hotel employee in 1998, he acted as the head chef at Tobu Hotels in Shibuya, Asakusa, and Kinshicho. His skills are the pride of Tobu Hotels, and he has supported the hotels' restaurants for many years while striving to serve food that puts the guests first. He works hard to implement new approaches while building restaurants that allow guests to feel comfortable as they enjoy their meals.
前田 勝士郎Katsujiro Maeda
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