281 - 300 of 1628 chefs
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Hirata Bokujo Kiwami KITTE Marunouchi Branch
平田牧場極 KITTE丸の内店
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Tonkatsu (fried pork cutlet) / Nabe (hot pot)
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飯島 裕貴Yuuki Iijima
The Chef's Recommendations -
Using his experience in Japanese cuisine, Mr. Iijima works at Hirata Bokujo.
He was born in 1990 in Saitama. Started his culinary career in 2014 at a seafood restaurant in Kamakura. Since then, he learned seafood cuisine, Tempura, and Yakitori at various restaurants. In 2017, he joined Hirata Bokujo Co. Ltd. He now works as a sous chef at Hirata Bokujo Kiwami KITTE Marunouchi Branch.
飯島 裕貴Yuuki Iijima
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Private Room Izakaya -shikinouta- Kyoto Ekimae Branch
全席個室居酒屋 四季の詩-shikinouta-京都駅前店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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箕浦 幸一Koichi Minoura
The Chef's Recommendations -
Mr. Minoura has been very interested in cooking ever since he was a child.
Mr. Minoura was born in 1985 in Gifu. Having been very interested in cuisine since he was a child, from the age of 16, he began walking the path of cooking. After honing his cooking skills for 6 years at a famous Japanese inn in Gifu, he served as head chef at a long-standing Japanese restaurant in Shimbashi called Ikkoku. He was then selected to be the head chef at -shikinouta-, where he works even now. He works tirelessly every day to deliver delicious food and smiles to his customers.
箕浦 幸一Koichi Minoura
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Motsunabe Heiwaya
もつ鍋 平和家
- Nagasaki City, Nagasaki
- Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)
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龍 伸浩Nobuhiro Ryu
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After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.
He was born in 1964 in Nagasaki. Initially, he worked as a chef at Roppongi's restaurant "Inakaya" for three years. After that, he went into a different industry, but after living in New York City, he rediscovered the beauty of Japanese food culture. He then returned to his hometown of Nagasaki and decided to pursue a career in the food industry again. At the age of 38, he opened Heiwaya. At first, the restaurant was well known for its Udon (noodles). Later, he changed the restaurant's business to focus on Motsunabe. He satisfies diners with its signature Motsunabe and seasonal fish.
龍 伸浩Nobuhiro Ryu
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Akaushi Dining yoka-yoka KITTE Hakata Branch
あか牛Dining yoka-yoka KITTE博多店
- Hakata Station, Fukuoka
- Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak
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八坂 良Ryo Yasaka
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Mr. Yasaka's life as a chef started from an experience at a wedding hall.
He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.
八坂 良Ryo Yasaka
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Omusubi-dokoro Morimori
おむすび処 盛盛
- Enoshima/Kugenuma, Kanagawa
- Japanese,Japanese / General
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田中 賢司Kenji Tanaka
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A food artist who unites people with his finest flavors.
Mr. Tanaka is the owner and chef, born in Tokyo. Started working in the restaurant industry in 1996 and trained all over the country. In 2010, he opened a restaurant in Koiwa and expanded its affiliated stores. After trying various tourist spots during the COVID-19 pandemic, he launched a rice ball restaurant in 2023. This restaurant uses high-quality ingredients and was founded based on the idea of valuing connections with people. He offers food journeys through delicate flavors and relationships.
田中 賢司Kenji Tanaka
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RHUBARBE
RHUBARBE
- Nagoya Station, Aichi
- French,Italian/French
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山口 晃奈Akina Yamaguchi
The Chef's Recommendations -
Wishing to make all people smile by delicious food
Joined into the world of cuisine, taking advantage of working in the Italian restaurant [the KAWABUN NAGOYA] in Nagoya and local wedding hall [bell un jour]. A chef of genuine gourmand who was traveling around the world while being a student of the university, eating delicious food in various places, started having an interest in eating. Putting an importance of going to the actual spot and getting knowledge by actually seeing the real world such as teaching cooking to students of junior high school at Saint Lucia in Caribbean Sea, having one year training at a bistro in Paris France.
山口 晃奈Akina Yamaguchi
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Maruya Honten Chubu Centrair International Airport Branch
まるや本店 中部国際空港店
- Tokoname/Chita, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood
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坂本 恵利Eri Sakamoto
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Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
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Honkaku Yakiniku Motsunabe Nikuemon
本格焼肉もつ鍋肉衛門
- Nishi-Kasai/Kasai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
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安 成達Ahn Seondal
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Because the meat is so delicious, Mr. Ahn wants to share it with many people.
He was born in 1978 in Fukuoka. Started his career as a chef at a popular Korean restaurant, Tamura, in his hometown, Fukuoka. He then moved to Tokyo and opened a restaurant in Ginza at 27. Since then, as the owner of Nikuemon in Ginza, he has entertained many people for 20 years. He is currently the manager of the Kasai branch, leaving the operations of the Ginza branch to his successor. To share delicious meat with many people, he tries to create a yakiniku restaurant that can be enjoyed by all ages and cultures while paying close attention to the quality of the food and the space.
安 成達Ahn Seondal
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Yakiniku Shinjo
やきにく 神城
- Oji/Koryo/Kashiba, Nara
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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平居 俊昭Toshiaki Hirai
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The Yakiniku (Japanese BBQ) business, which had been by Mr. Nakano's side since childhood, became his calling.
He was born in Tsuruhashi, Osaka, and grew up in Nara. After the war, his grandmother opened a Yakiniku restaurant in Tsuruhashi, saying she wanted to cheer everyone up with meat. Cheer up with meat. That impressed young him. So, he visited the restaurant in Tsuruhashi several times a week from Nara and spent his days with Yakiniku since he was 4-5. Later, he opened his Yakiniku restaurants offering fresh horumon (innards) and meat by purchasing whole heads of A4-A5 ranked Japanese black cattle. One of them, Yakiniku Nanami Kashiba Branch, was listed in "Michelin Guide Nara 2017 Special Edition." Currently, he works in several directly managed restaurants and produces Yakiniku restaurants.
平居 俊昭Toshiaki Hirai
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Ebisu Premium
えびすPremium
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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藤田 充紀Mitsunori Fujita
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Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.
He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.
藤田 充紀Mitsunori Fujita
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Shabu Shabu Kyu Nishiazabu Main Branch
完全個室 しゃぶしゃぶ九 西麻布本店
- Nishi-Azabu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster
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富樫陸也Rikuya Togashi
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Creating dishes inspired by the ingredients to be enjoyed by all five senses.
Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.
富樫陸也Rikuya Togashi
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n.A WINE BISTRO AND BAR
n.A WINE BISTRO AND BAR
- Nakano, Tokyo
- Bistro,Italian/French
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安部 紀明Noriaki Anbe
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Not only French and Italian cuisine, but Mr. Anbe also cooks Thai and other cuisines.
He has crossed over to many different fields. As well as his expertise in his specialty, his experience of learning without sticking to one or two genres has become his current style. He serves dishes that will make his guests happy, surprised, and delicious.
安部 紀明Noriaki Anbe
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Ryoriya MOTO
料理屋 MOTO
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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山本 博之Hiroyuki Yamamoto
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Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.
He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.
山本 博之Hiroyuki Yamamoto
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Cocktail Works Karuizawa
COCKTAIL WORKS 軽井沢
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail
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茂澄 仁Hitoshi Mozumi
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Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.
He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.
茂澄 仁Hitoshi Mozumi
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Shimogamo Shiomiya Tongtong
下鴨 塩見家 とんとん
- Ginkakuji Temple/Kitashirakawa/Demachiyanagi, Kyoto
- Chinese,Chinese / Motsu Nabe (offal hot pot) / General / Shio Ramen (salt-flavored ramen)
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塩見 聡朗Toshiro Shiomi
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Mr. Shiomi is rooted in the community he loves and welcomes guests with dishes he puts his heart and soul into.
He was born in 1963 in Kyoto. Since the age of 18, he worked part-time in a restaurant. He has honed his skills by experiencing various genres of cuisine, mainly Chinese, but also yakiniku and other cuisines. After working at several restaurants, he opened Shimogamo Shiomiya Tongtong in 2014.
塩見 聡朗Toshiro Shiomi
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Sushi Hasegawa Nishiazabu Branch
寿司 はせ川 西麻布店
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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黒坂 俊和Toshikazu Kurosaka
The Chef's Recommendations -
Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.
Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.
黒坂 俊和Toshikazu Kurosaka
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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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Yakiniku Kappo Bimi
焼肉割烹 美味
- Oji/Koryo/Kashiba, Nara
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / General
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平居 俊昭Toshiaki Hirai
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The Yakiniku (Japanese BBQ) business, which had been by Mr. Nakano's side since childhood, became his calling.
He was born in Tsuruhashi, Osaka, and grew up in Nara. After the war, his grandmother opened a Yakiniku restaurant in Tsuruhashi, saying she wanted to cheer everyone up with meat. Cheer up with meat. That impressed young him. So, he visited the restaurant in Tsuruhashi several times a week from Nara and spent his days with Yakiniku since he was 4-5. Later, he opened his Yakiniku restaurants offering fresh horumon (innards) and meat by purchasing whole heads of A4-A5 ranked Japanese black cattle. One of them, Yakiniku Nanami Kashiba Branch, was listed in "Michelin Guide Nara 2017 Special Edition." Currently, he works in several directly managed restaurants and produces Yakiniku restaurants.
平居 俊昭Toshiaki Hirai
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Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch
串かつ酒場 ひろかつ 上野アメ横店
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
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Robatayaki Isshin Namba branch
炉端焼き一新 難波店
- Namba, Osaka
- Japanese,Japanese
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松本 悠一Yuichi Matsumoto
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Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.
Mr. Matsumoto was born in 1993 in Osaka. He originally started out with a love of cooking and the joy of having people tell him how delicious his food was. His quest for more delicious food and flavors led him to become a professional chef. After gaining experience as a part-timer at various restaurants, he ended up at Isshin. Always remembering his original intention, he continues to put his heart and soul into satisfying his customers so they will want to return.
松本 悠一Yuichi Matsumoto
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