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361 - 380 of 1713 chefs

Sake to Sakana Maruhai

酒と肴 盃(まるはい)

  • Kochi Station/Harimayabashi, Kochi
  • Izakaya (Japanese tavern),Taverns / General / Sake / Sashimi (raw fish)/Seafood

清水 健太Kenta Shimizu

Mr. Shimizu's favorite thing to do naturally became his job.

Enjoy sake pairings with dishes prepared by the owner, who has many years of experience in purchasing and brewing sake through his work in the fisheries industry.

清水 健太Kenta Shimizu

Robatayaki Isshin Namba branch

炉端焼き一新 難波店

  • Namba, Osaka
  • Japanese,Japanese

松本 悠一Yuichi Matsumoto

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

Minami Aoyama Hifumi

南青山 ひふみ

  • Omotesando/Aoyama, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

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

A la ferme de Shinjiro

A la ferme de Shinjiro

  • Omicho Market, Ishikawa
  • French,Italian/French / French / Wine

澤部 沢也Takuya Sawabe

 

Trained in hotels and restaurants in Japan and three-star restaurants in France, Mr. Sawabe worked as a chef in various hotels and restaurants. In Japan's Hokuriku region, he has served at Kanazawa PREEMINENCE and Yoichi Sanso Auberge de Mikuni. Sympathizing with the concept of "A la ferme de Shinjiro," under the guidance of Mr. Shinjiro Imura, he creates French cuisine at traditional wooden townhouses in Kanazawa.

澤部 沢也Takuya Sawabe

Nou Ohashi

農 おおはし

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

金行 健志Takeshi Kaneyuki

Mr. Kanayuki's diverse menu, which makes the most of vegetables, results from his accumulated experience.

He was born in 1984 in Hiroshima, and since 18, he has built a career in restaurants in Tokyo. He has worked at Western-style restaurants, Sushi restaurants, Izakaya (Japanese-style pubs), and restaurants specializing in kushiyaki (skewers), mainly in the Shinbashi and Hibiya areas. Currently, Mr. Kaneyuki is the manager and chef of Nou Ohashi. He contributes to creating various menus that bring out the best of quality vegetables, regardless of the genre, Japanese or Western.

金行 健志Takeshi Kaneyuki

Manjuen

萬壽苑

  • Suidobashi, Tokyo
  • Cantonese,Chinese / Cantonese

大田 気流甫Kerupu Ota

Mr. Ota serves captivating Cantonese with expert skill and the use of spices.

He was born in 1969. The head chef of Manjuen. Impressed by the authentic Chinese food in Hong Kong, he went on to eat all kinds of high-end Chinese food in Japan, then decided to become a professional chef, hoping to create beautiful and delicious food. He honed his skills for many years under the Hong Kong-born head chef at Manjuen at the Hotel Grand Palace in Kudanshita and later became the head chef there. After the hotel closed, he took over the restaurant's name and opened the current restaurant in Suidobashi in 2021. Since then, he has been presenting various delicacies with his matured technique and taste.

大田 気流甫Kerupu Ota

Japanese Cuisine Shingetsu

日本料理 新月

  • South Otsu, Shiga
  • Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田 知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田 知子Tomoko Wada

Niku Ryori Youki

肉料理 陽気

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sake / Yakiniku (grilled meat)

長井 信学Nobutaka Nagai

Offering a place to enjoy the meat that Japan is proud of more easily.

Mr. Nagai was born in 1989 in Kyoto. After training, he opened Niku Ryori Youki in 2024 as owner and chef. He hopes to make Kuroge Wagyu beef, an excellent Japanese food product, more familiar to many people by offering it at a more affordable price. As a bridge connecting people with the fascinating food culture that Japan is proud of, he continues to operate Youki.

長井 信学Nobutaka Nagai

Takeya Gyuuniku-ten

竹屋牛肉店

  • Tsu, Mie
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

竹谷 直記Naoki Takeya

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.

竹谷 直記Naoki Takeya

Ushikoi Shinjuku Branch

赤身焼肉のカリスマ「牛恋 新宿店」

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

小泉 孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉 孟Hajime Koizumi

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch

北海道酒場 北の家族 なんば千日前店

  • Namba, Osaka
  • Izakaya (Japanese tavern),Taverns

Noko Tonkotsu Teppei Ramen

濃厚とんこつてっぺいラーメン

  • Ibaraki, Osaka
  • Tonkotsu Ramen (pork broth ramen),Ramen (noodles) / Donburi (rice bowl) / Gyoza (dumplings) / Tonkotsu Ramen (pork broth ramen)

吉川 唯斗Yuito Yoshikawa

Preserving the commitment to quality flavors and warmly welcoming the visiting guests.

Mr. Yoshikawa was born in 2003 in Osaka. During his student days, he frequented this restaurant and was captivated by its dedicated bowl of ramen. After graduating, he became a member of "Noko Tonkotsu Teppai Ramen" and continues to be part of it to this day.

吉川 唯斗Yuito Yoshikawa

Bogamari Cucina Marinara

ボガマリ・クチーナ・マリナーラ

  • Sendagaya, Tokyo
  • Italian,Italian/French / Italian / Mediterranean / Seafood

平山 貴之Takayuki Hirayama

The Chef's Recommendations

Experience and skills presenting various Italian local seafood.

He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.

平山 貴之Takayuki Hirayama

Yamato Ryori Tsukiji Ihachi Nigou

倭料理 築地伊八 弐號

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本 隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本 隆嗣Takashi Iwamoto

Shabuzen Umeda Branch

しゃぶ禅 梅田店

  • Kita-Shinchi, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡 雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡 雅彦Masahiko Sodeoka

SAKURA Kabukicho Branch

SAKURA 歌舞伎町店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Party,Party/Amusement / Italian / Pasta / Neapolitan Pizza

ラメス・マーガルRames Margal

Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.

He was born in 1983 in Nepal. Having loved eating from an early age, he naturally enjoyed cooking. To pursue his career as a chef, he left his hometown and studied in the United States and other countries. In March 2009, he set up his base in Japan and continued his training at renowned Italian and French restaurants. In March 2023, he was appointed the head chef of the SAKURA Kabukicho Branch. Many of his guests highly praise his earnest attitude to food, which expresses his thoughts and feelings in each dish.

ラメス・マーガルRames Margal

Itamae Yakiniku Ikko Sennichimae Branch

板前焼肉一光 千日前店

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.

He is from Hyogo. With a love for eating, he entered the culinary world from a hotel kitchen. After honing his skills at French restaurants in Ashiya and several yakiniku (Japanese BBQ) restaurants, he desired to further explore high-quality meats. At the age of 30, he started running a butcher shop. He dedicated 15 years to selecting meat and sales. In 2018, by fate, he joined Itamae Yakiniku Ikko. Currently, he approaches the purchase of high-quality meat with a discerning eye and strives to make guests even more satisfied. 

Katsuemon

勝衞門

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)

安田 達志Tatsushi Yasuda

A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.

Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.

安田 達志Tatsushi Yasuda

Creative Japanese Confectionery Studio BASHOAN

創作和菓子工房 芭蕉庵

  • Osaka Station/Umeda Station, Osaka
  • Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea

齋藤 有未Yumi Saito

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.

齋藤 有未Yumi Saito

Dashi Shabu Obanzai OKAKA Tokyo

出汁しゃぶおばんざい おかか 東京

  • Otemachi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Sake

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