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221 - 240 of 1837 chefs

Kimukatsu Ebisu Branch

キムカツ恵比寿店

  • Ebisu, Tokyo
  • Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)

泉 慎介Shinsuke Izumi

Mr. Izumi wants to continue creating dishes that make everyone smile.

He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.

泉 慎介Shinsuke Izumi

Ryukyu Yakiniku NAKAMA

琉球焼肉NAKAMA

  • Onna-son, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

末廣 伸Shin Suehiro

Taste what the Ryukyu Islands are all about with fresh, local ingredients

He was born in February of 1968, and before he knew it he was on the path to a professional career as a chef. When it comes to ingredients, he prepares his menu with a strict commitment to local foods from the surrounding area, which includes fresh island vegetables brought up under the bright sun that Okinawa is known for. He takes these local ingredients and works tirelessly to prepare dishes that truly delight each and every customer with extraordinary flavor.

末廣 伸Shin Suehiro

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

Shutei Hokura

酒亭穂椋

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

村田 京介Kyosuke Murata

The Chef's Recommendations

Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.

He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.

村田 京介Kyosuke Murata

Kai Sya

膾炙

  • Hirao/Kiyokawa, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

伊藤 保将Yasumasa Ito

The Chef's Recommendations

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.

伊藤 保将Yasumasa Ito

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

Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch

肉と魚とカキ OYSTER Bar&Bistro 魚秀 ~UOHIDE~渋谷桜丘店

  • Dogenzaka/Shinsen, Tokyo
  • Japanese,Japanese

中井 信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager." 

中井 信之Nobuyuki Nakai

Imajin

今甚

  • Shirokane/Shirokanedai, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

飯田 純一Junichi Iida

Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.

He was born in 1982 in Ibaraki. Impressed by fried rice and dumplings, he developed a passion for Chinese food. His desire to recreate these delicacies with his hands led him to pursue a career as a chef. After graduating from culinary school, he trained for 7 years at the ramen restaurant Menya Musashi. Then, he worked at KINTAN, a Yakiniku restaurant, for 7 years to deepen his diverse skills and experience. In July 2022, he joined Imajin. He has grown to be a central restaurant member with his solid skills.

飯田 純一Junichi Iida

TAJ NIKKO

タージ日光

  • Nikko/Kinugawa, Tochigi
  • Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

Oyakama Yakiniku Juraku no Sono

岡山焼肉 聚楽の園

  • Okayama Station, Okayama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

仲吉 司Tsukasa Nakayoshi

The "fun of cooking" that Mr. Nakayoshi learned in practical work is the start of everything. 

He was born in 1988 in Okinawa. When he went to a vocational school in Okayama, he experienced a part-time job at a restaurant. Through his experiences, he learned the "fun of cooking" and aspired to be a chef. In a creative Izakaya where he has worked for five years, he was influenced by the research enthusiastic owner and developed a growing admiration for the work of a chef. After that, he started his life as a chef in earnest. He has experience as a chef in Italian and meat bars and is currently active at Juraku no Sono. 

仲吉 司Tsukasa Nakayoshi

Kagurazaka Oishinbo Main Branch

神楽坂おいしんぼ本店

  • Kagurazaka, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)

中田 大輔Daisuke Nakada

Continuously choosing truly delicious ingredients based on training in places with their own character.

Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.

中田 大輔Daisuke Nakada

Teppanyaki Roppongi P.T.T.

鉄板焼 六本木P.T.T.

  • Roppongi, Tokyo
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

御山 恭三郎 Kyosaburo Onyama

Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.

He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.

御山 恭三郎 Kyosaburo Onyama

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

Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch

完全個室 やきにく九 西麻布本店

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

富樫陸也Rikuya Togashi

Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.

He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.

富樫陸也Rikuya Togashi

FIFTY-FIVE TOKYO Ebisu Branch 

FIFTY-FIVE TOKYO 恵比寿店

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)

川島 貴彦Takahiko Kawashima

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.

川島 貴彦Takahiko Kawashima

Kyoufu Ippin Ryouri Kiyomizu

京風一品料理きよみず

  • Okaido/Gintengai, Ehime
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

森脇 巧Takumi Moriwaki

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.

森脇 巧Takumi Moriwaki

Yakiniku no Meimon Tendan Gion Main Branch

焼肉の名門 天壇 祇園本店

  • Gion, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine

樋口 隆士 Takashi Higuchi

Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.

He was born in 1967 in Kyoto. While working as a bartender at a hotel, he was fascinated by the delicious taste of wine and decided to become a sommelier. He trained at the main bar and wine bar of the Kyoto Brighton Hotel and is currently the owner-sommelier at Tendan. Still learning about wine, he provides special moments with his wealth of knowledge and passion for wine.

樋口 隆士 Takashi Higuchi

Kurogewagyu Yakiniku Yamaki

黒毛和牛 焼肉山喜

  • Minato-ku/Minami-ku/Midori-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山喜 健Takeshi Yamaki

Mr. Yamaki brings the taste of the famous restaurant to more people. Realizing a dream of "owning a restaurant" that he has had since he was a student.

He was born in 1981 in Nagasaki. Since he was a student, he has enjoyed traveling alone and cooking. Working part-time at a restaurant, he saved his money and often traveled around the world. With a desire to own his restaurant in the future, he became a chef and trained at a Yakiniku restaurant in Nagoya. He decided to set up his restaurant so that more people would be able to enjoy the taste of the restaurant.  In August 2023, he opened Kurogewagyu Yakiniku Yamaki.

山喜 健Takeshi Yamaki

Kuroge Wagyu Dining YO-U

黒毛和牛ダイニング 様 (YO−U)

  • Osakananko (Osaka South Port), Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎 次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎 次郎Jiro Kurosaki

Sichuan Dentou Hinabe Shokukan Kanayama Branch

四川伝統火鍋 蜀漢 金山店

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

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