321 - 340 of 1837 chefs
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Hakata Unagiya Fujiuna Tenjin Main Branch
博多うなぎ屋 藤う那 天神本店
- Daimyo, Fukuoka
- Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake
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竹井 宏Hiroshi Takei
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Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.
He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.
竹井 宏Hiroshi Takei
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Teppan Matsuzakaya
鉄板 松阪屋
- Kokubuncho/Ichibancho, Miyagi
- Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
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國井 大輔Daisuke Kunii
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He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.
Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.
國井 大輔Daisuke Kunii
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Shibuya Kotegaeshi
渋谷こてがえし
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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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
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Syokudoen Namba Walk Branch
食道園 なんばウォーク店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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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)
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梅根 充輝Mitsuski Umene
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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
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Minami Aoyama Hifumi
南青山 ひふみ
- Omotesando/Aoyama, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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加藤 寛史Hirofumi Kato
The Chef's Recommendations -
Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible
Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.
加藤 寛史Hirofumi Kato
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Kyoto Yakiniku-dokoro Kihara
京都焼肉処きはら
- Kyotogosho/Nishijin, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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木原 大輔Daisuke Kihara
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Offering high-quality meat and smiles with the theme of "Feast and Special Feeling."
Mr. Kihara was born in Kyoto in 1982. He spent over 6 years honing his skills and knowledge in various establishments, including international cuisine restaurants and izakayas, while living away from his hometown in Tokyo. Inspired by a friend's words, he returned to Kyoto to pursue his dream of owning his own restaurant. He took over and reopened a long-standing yakiniku restaurant with nearly 30 years of tradition. Although he struggled daily with the unfamiliar yakiniku business at first, he now believes that Kihara's unique flavors and ambiance have taken root, earning the love of the local community.
木原 大輔Daisuke Kihara
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Sumiyaki Hitsumabushi Unagi Munagi
炭焼ひつまぶし鰻 むなぎ（武奈伎）
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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三浦 星一Seiichi Miura
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Love, passion, and commitment to eel
With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.
三浦 星一Seiichi Miura
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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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Ushiyoshibiyori
牛吉日和
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)
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飯塚 啓Satoshi Iizuka
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Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.
He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.
飯塚 啓Satoshi Iizuka
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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)
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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
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Hakodate Dining Gaya
函館ダイニング雅家
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / Sushi / Sashimi (raw fish)/Seafood / Crab
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築城 明博Akihiro Tsuiki
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His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya
Born in Hakodate, he enjoyed eating from a young age and developed an interest in cooking. When he was heavily into boxing, he often ate ramen. This prompted him to move to Tokyo to study Chinese cuisine. After that he developed an extraordinary talent for cooking and built up experience and expertise across a range of different culinary styles including provincial cuisine and traditional Japanese cuisine. "What you see and what you eat will be a very powerful thing for a chef," he says. He continues to study cooking by trying dishes at many different restaurants. His expertise and constant self-improvement play a central role in the food served at Hakodate Dining Gaya today.
築城 明博Akihiro Tsuiki
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Kyoto Cuisine Takeshima Ichigo
京料理 竹島 ICHIGO
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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小財 拓也Takuya Kozai
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Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.
Since he was little, he enjoyed creating things with his hands. Following that line of interest, he encountered cooking and naturally progressed into the world of Japanese cuisine. Through dedicated training, he continually refines his skills while immersing himself in seasonal ingredients and Japanese culture. At Takeshima ICHIGO, he is dedicated to offering each dish with the knowledge and techniques he has cultivated.
小財 拓也Takuya Kozai
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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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Karen Osaka Shinsaibashi Branch
華蓮 大阪心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak
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池田 康行Yasuyuki Ikeda
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Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.
He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.
池田 康行Yasuyuki Ikeda
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Wasanbon Ginza Branch
和三盆 銀座店
- Ginza, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐藤 宗雄Muneo Sato
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Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.
He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.
佐藤 宗雄Muneo Sato
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Steak House Nakama
STEAK HOUSE NAKAMA
- Onna-son, Okinawa
- Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak
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菱田 和寛Kazuhiro Hishita
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Nothing motivates him more than the kind words of a customer
Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.
菱田 和寛Kazuhiro Hishita
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Kaiyotei Koshiji
魁陽亭越治
- Otaru/Yoichi/Shakotan, Hokkaido
- Cafe,Cafe/Sweets / General / Omurice (omelet rice) / Cake
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Ariran Rikyu Yufuin Main Branch
亜李蘭離宮湯布院本店
- Yufuin(Yufu), Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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桐村 祐人Yuto Kirimura
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Mr. Kirimura would like to contribute to making someone's special occasions memorable by providing delicious food.
He was born in 1988 in Oita. Inspired by French cuisine when he was young, he aimed to be a chef who could create unforgettable dining experiences for people on their special days. After graduating from university, he honed his foundational skills in French cuisine at renowned restaurants in Fukuoka and Tokyo. He became a head chef at Oniku Shoan Harubina in 2015. Then, he took on the culinary supervisor and floor manager roles at the newly opened Ariran Rikyu Yufuin Main Branch in 2024. With a passion for cooking and gratitude for his hometown, he welcomes the guests with a smile.
桐村 祐人Yuto Kirimura
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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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