261 - 280 of 1735 chefs
-
Unagidokoro Umami
うなぎ処 美味美
- Tenmabashi, Osaka
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
-
![]()
森本 優子Yuko Morimoto
-
Adding color to special days of tourism and small everyday luxuries.
Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.
森本 優子Yuko Morimoto
-
-
Yakiniku Wajima
焼肉わじま
- Asahikawa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky
-
![]()
久保 由規Yuuki Kubo
-
Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.
He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.
久保 由規Yuuki Kubo
-
-
Niku to Sakana to Kaki OYSTER Bar&Bistro ~UOHIDE~ Yoyogi-Hachiman Branch
肉と魚とカキ OYSTER Bar&Bistro 魚秀 ～UOHIDE～代々木八幡店
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Izakaya (Japanese tavern),Taverns
-
![]()
小俣 卓也Takuya Omata
-
Trained at various types of restaurants, including Japanese and Italian restaurants.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.
小俣 卓也Takuya Omata
-
-
KINOE
KINOE
- Ebisu, Tokyo
- Italian,Italian/French / French / Italian / Wine
-
![]()
夏目 治樹Haruki Natsume
The Chef's Recommendations -
Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.
He was born in Tokyo. In elementary school, he went to a teppanyaki restaurant with his family and was impressed by how cool and delicious the food was, which inspired him to pursue a career as a chef. After graduating from culinary school, he joined the Hilton Hotel and gained experience in various kitchens. He later worked at an Italian restaurant before becoming the chef at Tim's NY in Ebisu. Subsequently, he spent 15 years as the head chef at Ricos Kitchen, transforming it into a popular dining spot. In 2015, he opened KINOE, where he serves as the owner-chef.
夏目 治樹Haruki Natsume
-
-
Charcoal-grilled Eel Doikatsuman Kinkakuji Branch
炭焼鰻 土井活鰻 金閣寺店
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
-
![]()
金谷 竜大Tatsuhiro Kanatani
-
[Doikatsuman] Chef's skill and spirit learned at the main branch.
Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.
金谷 竜大Tatsuhiro Kanatani
-
-
Mahoroba Teppan Okinawa
mahoroba 鉄板 沖縄
- Matsuyama/Kume/Wakasa, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak
-
![]()
新垣 淑也Yoshiya Arakaki
-
Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.
He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.
新垣 淑也Yoshiya Arakaki
-
-
Bungo Beef Steak Restaurant Somuri Nakasu Branch
豊後牛ステーキの店 そむり 中洲店
- Nakasu, Fukuoka
- Steak,Yakiniku/Steak / General / Hamburger Steak / Steak
-
![]()
川浪 陸Riku Kawanami
-
From anniversaries to everyday occasions, creating a restaurant that is loved by customers.
Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use.
川浪 陸Riku Kawanami
-
-
Sapporo Yakiniku Itsumokoko Susukino Main Branch
札幌焼肉いつもここ すすきの本店
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Yakiniku (grilled meat)
-
![]()
千葉 洋之Hiroyuki Chiba
-
The owner enjoys cooking based on his grandfather's instruction.
Mr. Chiba was born in 1982 in Hokkaido. Receiving guidance from his grandfather, who ran a Yakitori restaurant in Sapporo, triggered his interest in cooking, and he woke up to the joy of cooking from elementary school. He worked in a department store as a vegetable buyer, spotlighting ingredients that are the starting point of food. After that, he trained at a Yakiniku restaurant and became the manager, performing his skills as both a manager and a chef. Then, he left the company to open his own Yakiniku restaurant and opened Sapporo Yakiniku Itsumokoko Susukino Main Branch in August 2024.
千葉 洋之Hiroyuki Chiba
-
-
KOBE BEEF STEAK PANDORA TAKUMI
神戸牛ステーキ パンドラ匠
- Shinjuku West Exit/Tochomae, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
-
![]()
境 勇真Hidekazu Minami
-
Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.
Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.
境 勇真Hidekazu Minami
-
-
The New World
ザ・ニューワールド
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General
-
![]()
鳥羽 周作Shusaku Toba
The Chef's Recommendations -
The owner-chef of The New World.
Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.
鳥羽 周作Shusaku Toba
-
-
BANANA COFFEE
BANANA COFFEE
- Nagasaki City, Nagasaki
- General,Western / General / Others / Coffee
-
![]()
原田 あゆみAyumi Harada
-
Seeing her guests' happiness with the food in front of her made Ms. Harada want to become a chef.
She was born in 1991 in Kansai. She first got involved in cooking at a café in Oita Prefecture, where she worked as a hall staff member. When she saw how pleased customers were with the colorful and visually pleasing food, she wished he could cook like that and decided to become a chef herself. Her experience includes working in cafes and dining kitchens all over Japan, from Hokkaido to Okinawa. She learned about cooking through contact with the ingredients and people of various regions. Currently, she is working as a manager of BANANA COFFEE.
原田 あゆみAyumi Harada
-
-
Sumibi Yakitori BOND
炭火焼き鳥BOND（ボンド）
- Okinawa Prefectural Office, Okinawa
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Italian
-
![]()
甲斐 悠介Yusuke Kai
-
Proposing new Western-style yakitori through skills honed in the resort scene.
Mr. Kai was born in 1989 in Oita. After helping a Yakitori restaurant run by his relatives, he decided to pursue a career in food and drink. Moved to Okinawa and entered an Italian restaurant. Then, he honed his skills in the kitchen of a private resort hotel in Onna Village. In the spring of 2023, after becoming independent, he started Sumibi Yakitori BOND as a restaurant that brings together all of his experience.
甲斐 悠介Yusuke Kai
-
-
Sushi Miyako
鮨みやこ
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
五十嵐 介一Keiichi Igarashi
-
Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.
He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.
五十嵐 介一Keiichi Igarashi
-
-
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)
-
![]()
林 潤Jun Hayashi
-
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
-
-
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
-
![]()
中納 和哉Kazuya Nakano
-
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
-
-
Yakiniku Kanda Seinikuten
焼肉 神田精肉店
- Kanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
大澤 一也Kazuya Ozawa
-
Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku."
He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.
大澤 一也Kazuya Ozawa
-
-
Kitashinchi Muku
北新地 椋
- Kita-Shinchi, Osaka
- Nabe (hot pot),Japanese / Duck / Nabe (hot pot) / Wine
-
-
-
-
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
-
-
Sosaku Kushikatsu Bouyatetsu
創作串カツ 坊也哲
- Minamisemba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
-
![]()
越智 哲也Tetsuya Ochi
-
Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.
He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.
越智 哲也Tetsuya Ochi
-
-
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
-
