221 - 240 of 1726 chefs
-
Birra Ristrante GAJA
ガヤ 小樽店（Birra Ristrante GAJA）
- Otaru/Yoichi/Shakotan, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle) / Horumon (offal meat)
-
![]()
番場 俊晃Toshiaki Banba
-
Since the opening, Mr.Banba has pursued the goal of making his customers smile with delicious food.
Since the opening of GAJA Otaru, he has been a central figure in the dining hall, bringing energy and liveliness to the restaurant. He constantly strives to improve himself as a waiter and chef, all for the sake of the customers' satisfaction. Currently, he oversees several locations, including Otaru, Seizan, and Eniwa, commuting between each. He is continuously pursuing "better service" to further improve the quality of his food and service.
番場 俊晃Toshiaki Banba
-
-
Sushi Kappo Kinari
寿司割烹喜成
- Kinshicho/Sumiyoshi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
小森 和彦Kazuhiko Komori
-
Mr. Komori's excellent eye for ingredients, which shows his many years of experience, has earned him the respect of the industry
Mr. Komori was born in 1970 in Saitama. Influenced by his uncle running a sushi restaurant, he grew up familiar with cooking. He began training at Hachioji Hama Sushi and worked there for 18 years. During this time, he won the National Sushi Artisan Championship. After that, he worked successively at different restaurants, including Sushi Wa for 8 years, Tsukiji Otsubo for 3 years, Mitaka Sushi Kappo Fukumatsu for 7 years, and Sushi Komori for 3 years. He is currently working at Sushi Kappo Kinari, which opened in December 2021. With his keen judgment for ingredients that is supported by his many years of experience, he has gained the respect of customers and industry colleagues.
小森 和彦Kazuhiko Komori
-
-
Gion Okumura
祇園おくむら
- Gion, Kyoto
- French,Italian/French / Kyoto Cuisine / French / Wine
-
![]()
上辻 弘文Hirofumi Kamitsuji
-
Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.
Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.
上辻 弘文Hirofumi Kamitsuji
-
-
Yurakucho Kotegaeshi
有楽町こてがえし
- Hibiya/Yurakucho, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
番場Banba
-
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
-
-
Truffle Restaurant and Bar HIDE OUT
トリュフ料理専門店＆バー HIDE OUT
- Meriken Park, Hyogo
- Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine
-
![]()
岡田 康人Yasuto Okada
-
Mr. Okada values the hotel's hospitality and provides attentive service to his guests.
He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.
岡田 康人Yasuto Okada
-
-
AUX BACCHANALES Kyoto
AUX BACCHANALES オーバカナル京都
- Shijo Karasuma/Karasuma Oike, Kyoto
- French,Italian/French / French / Cake / Wine
-
![]()
小阪 祟Shu Osaka
The Chef's Recommendations -
Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.
Mr. Osaka was born on September 17, 1980, in Osaka. His introduction to the world of food came when he was a child at a sushi restaurant and saw how a sushi chef handled his food. Since then, he has been interested in cooking and considered becoming a chef. After going to France and training in cooking for two years, he gained experience in French restaurants and Italian cafes in Osaka. Currently, he is working at AUX BACCHANALES Kyoto. His authentic French cuisine is well-received by a wide range of repeat customers.
小阪 祟Shu Osaka
-
-
Sushi to Baniku Oyaji Saigo no Nigiri Bettei
寿司と馬肉おやじ最後の握り別邸
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
-
![]()
梶原 淳司Junji Kajiwara
-
Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
-
-
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
-
-
Asakusa Shokudo Motomatsu
浅草食堂 元松
- Asakusa, Tokyo
- Japanese,Japanese / General / Unagi (eel) / General
-
![]()
せつSetsu
-
A chef who supports a wide range of menu, Japanese food and Chinese cuisine.
After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.
せつSetsu
-
-
Miracle Yukiya
味楽屡 ゆきや
- Niseko/Kutchan/Rusutsu, Hokkaido
- Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry
-
![]()
齋藤 行哉Yukiya Saito
-
Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.
Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."
齋藤 行哉Yukiya Saito
-
-
LOW-NON-BAR
LOW-NON-BAR
- Kanda, Tokyo
- Bar/Cocktails,Bars (pubs) / Spirits / Wine / Cocktail
-
![]()
高橋 弘晃Hiroaki Takahashi
-
Drink or not drink, it's your choice.
Mr. Takahashi was born in 1986 in Hokkaido. He started his career as a bartender with the goal of owning a relaxing, coffee shop-like place. He gained experience at Brick, a long-established bar in Ginza that no longer exists, and was exposed to the world of authentic bars. At the same time, he explored a new approach to the bar that would appeal to the younger generation. Consequently, LOW-NON-BAR was established as a bar where both drinkers and non-drinkers can spend time together.
高橋 弘晃Hiroaki Takahashi
-
-
Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch
鰻 炭焼 ひつまぶし 美濃金 神田本店
- Akihabara, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
-
![]()
清水 仁詞Hitoshi Shimizu
-
Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.
Mr. Shimizu was born in 1981 in Aichi. He aimed to become a chef because he was moved by the joy of cooking, the smiles on people's faces, and the voices of people saying, "Delicious!". Starting with an innovative cuisine restaurant, he also studied hard at French and Japanese restaurants. After that, he joined his current company. After working at the Charcoal grilled Unagi Minokin Kakamigahara branch, he became the restaurant head at Unagi Charcoal-grilled Hitsumabushi Minokin.
清水 仁詞Hitoshi Shimizu
-
-
BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch
ビーフキッチンスタンド アパホテル歌舞伎町タワー店
- Shinjuku East Exit/Kabukicho, Tokyo
- Bar,Italian/French / General / Steak / Shoyu Ramen (soy sauce ramen)
-
-
-
-
Akaushi Dining yoka-yoka Teppan & Grill
あか牛Dining yoka-yoka 鉄板&グリル
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
牛嶋 隆志Takashi Ushijima
-
Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.
He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.
牛嶋 隆志Takashi Ushijima
-
-
RUSTEAKS
RUSTEAKS
- Hiroo, Tokyo
- Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine
-
![]()
加藤 良介Ryosuke Kato
-
Maximizing the potential of meat and pursuing the ideal meat dish.
Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.
加藤 良介Ryosuke Kato
-
-
Sandaya Honten -Yasuragi no Sato-
三田屋本店−やすらぎの郷−
- Sanda, Hyogo
- Steak,Yakiniku/Steak / Steak
-
![]()
大野 順司Junji Ono
The Chef's Recommendations -
Seeing the delight on his customers' faces is what really drove him to become a professional
Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.
大野 順司Junji Ono
-
-
GINZA FUJIMARU
GINZA FUJIMARU
- Ginza, Tokyo
- French,Italian/French
-
![]()
藤丸 貴成Takanari Fujimaru
-
Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.
He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.
藤丸 貴成Takanari Fujimaru
-
-
Sushi Akazu Kanayama
鮨 赤酢 かなやま
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese
-
![]()
久保田 信也Shinya Kubota
-
A sushi restaurant pursuing authentic Edo-style sushi.
Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.
久保田 信也Shinya Kubota
-
-
Wagyu Kurosawa Main Branch
和牛黒澤 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)
-
![]()
兪 昌日Masahi Yu
-
Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
-
-
Washoku Teppan Ginza Sakutsuki
和食鉄板 銀座 朔月
- Ginza, Tokyo
- Japanese,Japanese
-
![]()
大網 幸治Koji Ooami
-
After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.
He was born in 1968 in Chiba. Since his parents were both working, he often cooked for himself and became interested in cooking naturally. After graduating high school, he worked in his family's transportation business. Still, he decided it was not for him and jumped into the culinary world, which he had been interested in since he was a student. After graduating from Tsuji Culinary Institute, he worked at a kappo (Japanese) restaurant in Akasaka, a Japanese-style restaurant in Kawasaki, a restaurant in Narita, and a hotel in Hakozaki before becoming the head chef at Manyoutei in Daikanyama at the age of 36. Five years later, he was appointed as the head chef of Sakutsuki, starting from the restaurant's establishment and continuing to the present.
大網 幸治Koji Ooami
-
