221 - 240 of 1628 chefs
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Teppanyaki Kobe
鉄板焼 神戸
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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平瀬 和豊Kazutoyo Hirase
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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
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
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南 光和Mitsukazu Minami
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Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
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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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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
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富樫陸也Rikuya Togashi
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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
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Manmamia Sapporo
まんまみーや札幌
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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上堀 義晴Yoshiharu Uebori
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Aiming to be a restaurant that customers love, Mr. Uebori continues to work on cooking and service every day.
Mr. Ueboroi was born in 1972. He has experience as a chef at various izakaya (Japanese-style pubs) in multiple regions, with Japanese food as his main genre. He joined Frontier One around 2000. He serves dishes to the guests at Manmamia Sapporo as a chef while managing the restaurant. Aiming for the restaurant to be loved by the guests, he focuses on cooking and service every day.
上堀 義晴Yoshiharu Uebori
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Nomikuidokoro Anzu
飲み食い処 あんず
- Kanda, Tokyo
- Beer Gardens/Halls,Taverns / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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工藤 光Hikaru Kudo
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Mr. Kudo sets his goal to provide "attentive customer service." He takes on the challenge of making a highly satisfying restaurant.
Mr. Kudo was born in 1994 in Aomori prefecture. He began working in restaurants in his late teens. In Kantou area, he has experienced many types and genres of restaurants such as Izakaya(Japanese pub), Italian restaurant, and westernfood restaurant. Now, he works as a restaurant manager at Nomikuidokoro Anzu. He sets his goal to provide attentive customer service, and he tries his best to make a highly satisfying restaurant every day.
工藤 光Hikaru Kudo
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Asuen-kataraidokoro Irori
明日への語らい処 囲炉裏
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / General / Sake
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小林 慶司Keishi Kobayashi
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His seasonal dishes bring a smile to your face. Mr. Kobayashi is a chef delivering heartwarming culinary experiences.
He was born in 1978 in Yamanashi. Since childhood, he has been interested in cooking and pursued becoming a chef, inspired by his admiration for the culinary world. Starting from local hotels in Yamanashi, he gained experience in various places. With a desire to cherish the relationships between people, he opened Irori. Pouring in the skills and passion cultivated through years of experience, he offers seasonal dishes that make the most of the season's ingredients. He diligently strives each day, welcoming visitors with a warm and friendly atmosphere, leaving smiles on their faces.
小林 慶司Keishi Kobayashi
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Yasuda Shokudo
安田食堂
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
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安田 愛里Airi Yasuda
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Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.
She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.
安田 愛里Airi Yasuda
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Anan Akasaka Branch
あん庵 赤坂店
- Akasaka, Tokyo
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Tofu Dishes
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横川 達也Tatsuya Yokokawa
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Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.
Mr. Yokokawa was born in 1992 in Tottori. He has been interested in cooking ever since he was young, and he entertained his family with the food that he made. Because he also enjoyed talking with people, he decided to walk the path of dining in the future. When he was a student, he began working part-time at a restaurant, and after graduation, he entered the dining industry. Currently, he works as the restaurant head at Anan Akasaka Branch. He always shows his smiling face to guests visiting the restaurant and brightens the place with his lively voice.
横川 達也Tatsuya Yokokawa
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Mahoroba Teppan Shinsaibashi
mahoroba 鉄板 心斎橋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French
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和田 征二 Seiji Wada
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Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.
He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.
和田 征二 Seiji Wada
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ETO Sanchome Branch
料理人 えとう 三丁目店
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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衛藤 幸平Kohei Eto
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Delighting guests with delicious, multi-faceted creations
Mr. Eto was born in 1980 in Akita Prefecture. He first set down the path to becoming a chef in his 20s, where he trained through work at blowfish and Japanese restaurants in Akita City. After developing skills at Japanese, Chinese, and Western restaurants and long-standing ryokan (traditional Japanese inns), he joined [Shunsai Wasou ETO] as head chef in 2011. After taking over as manager at [ETO] in 2016, he has served as the head of [ETO Sanchome store] since its opening in 2019. While specializing in Japanese cuisine, he also has experience in a wide range of cuisines, including Western and Chinese styles. The multi-faceted expressions of his skill continues to delight his customers.
衛藤 幸平Kohei Eto
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Amiyakitei Meieki Nishi Branch
あみやき亭 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中納 和哉Kazuya Nakano
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Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.
Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.
中納 和哉Kazuya Nakano
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Kobe Ahtpekot
神戸アントレコット
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes)
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古谷 公一Koichi Furutani
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Mr. Furutani offers an enjoyable moment of food cooked on a griddle. The lively cooking with flame is a must-see!
Mr. Furutani was born in Kobe. After studying techniques and connoisseurs of ingredients at several steakhouses, he opened Kobe Ahtpekot in 2012 as the owner and chef. He offers quality Japanese beef, including Kobe beef, at a reasonable price by purchasing through his own channels. His lively and delicate cooking of the popular "Ice Cream on the Griddle" is a must-see! He is constantly striving to provide his customers with a pleasant dining experience.
古谷 公一Koichi Furutani
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SAKURA Roppongi
SAKURA 六本木
- Roppongi, Tokyo
- French,Italian/French / General / Omurice (omelet rice) / Wine
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山本 柊磨Shuma Yamamoto
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Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.
Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.
山本 柊磨Shuma Yamamoto
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Robata to Oden Kyosuke Shinbashi Branch
炉端とおでん きょうすけ 新橋店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Oden
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照本 啓人Hiroto Terumoto
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Mr. Terumoto offers his guests a relaxing and enjoyable time with delicious food and drinks.
He was born in 1992 in Kanagawa. As a child, he became interested in the culinary world by occasionally cooking dinner to help his busy mother. Deciding to pursue a career in the culinary world, he entered a high school where he could obtain a cooking license. Studying all the basics of Japanese, Western, and Chinese cuisine, he graduated from the school and joined a company that operates Italian restaurants. For 13 years, he honed his skills in Italian cuisine and worked as a head chef. In April 2023, he moved to his current company by chance. In May, he became the manager and head chef of Robata to Oden Kyosuke Shinbashi Branch.
照本 啓人Hiroto Terumoto
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Beef Sushi Kintan
牛肉寿司 きんたん
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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清水 修Osamu Shimizu
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Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.
Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.
清水 修Osamu Shimizu
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Takiniku Meijin Wagyu Maru Ebisu Branch
炊き肉名人 和牛まる 恵比寿店
- Ebisu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)
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渡邉 繁明Shigeaki Watanabe
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Mr. Watanabe, a deputy manager, warmly welcomes guests with gentle a smile.
He was born in 1977 in Kanagawa. Not only in the food and beverage industry but also in various other fields, he has gained experience. In 2018, he joined Takiniku Meijin Wagyu Maru and started his career as a chef at the same time. Currently, as the deputy manager, he is active in various areas, including cooking and hospitality for guests. He strives daily to have many people taste their specialty, "Takiniku," and continues to make progress.
渡邉 繁明Shigeaki Watanabe
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es Craft
esクラフト
- Susukino, Hokkaido
- Beer Bar,Bars (pubs) / Steak / Western Sosaku (creative cuisine) / Beer
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川西 慧Satoshi Kawanishi
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Mr. Kawanishi used to enjoy growing crops in his vegetable garden and using them in his cooking.
Mr. Kawanishi was born in 1983 in Hokkaido. He enjoyed using the crops he grew in his vegetable garden for cooking. At the age of 20, he entered the culinary world. He worked as a bartender in an authentic bar for 2 years, in a Belgian beer restaurant as hall and kitchen staff for 2 years, in a buffet restaurant for 2 years, in a beer bar as a chef for 1.5 years, and in a steak house and Italian restaurant as a chef for 10 years. He then joined his current company and works as the head chef at es craft.
川西 慧Satoshi Kawanishi
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Hakusho USHIBIYORI
伯匠 USHIBIYORI
- Narita/Sahara, Chiba
- Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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鈴木 浩二Koji Suzuki
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Mr. Suzuki is a chef dedicated to everything he does to make his guests happy.
He was born in 1973. A part-time job at an izakaya (Japanese pub) led him to become a chef. He honed his skills at various eateries across Tokyo, including Italian restaurants and cafes. Through hard work and dedication, he became a chef and manager of the restaurants. Currently, he is the head chef and manager of Hakuso USHIBIYORI. Spends his days refining recipes to ensure his guests enjoy delicious meat dishes. He also focuses on creating a comfortable atmosphere in the restaurant.
鈴木 浩二Koji Suzuki
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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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