381 - 400 of 1713 chefs
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ROZZO SICILIA
ロッツォ シチリア
- Shirokane/Shirokanedai, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
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中村 嘉倫Yoshimichi Nakamura
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Dream of 2 apprentices after 10 years.
He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.
中村 嘉倫Yoshimichi Nakamura
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Kappa Ramen Honpo America Mura Branch
河童ラーメン本舗 米国村店
- Amerikamura, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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上田 忠義Tadayoshi Ueda
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Fan and Repeater Chef of Kappa Ramen (noodle)
Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.
上田 忠義Tadayoshi Ueda
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Yonpachi Gyojou Ikebukuro Higashiguchi Branch
四十八漁場 池袋東口店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood
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伊藤 将宏Masahiro Ito
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Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
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Okonomiyaki Teppanyaki Enmusubi
お好み焼き 鉄板焼き 縁むすび
- Shimbashi/Shiodome, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Wine
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長谷川 義洋Yoshihiro Hasegawa
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Proposing suitable food and space for the important encountering of guests.
Mr. Hasegawa was born in 1982 in Tokyo. He worked at a restaurant in Tokyo at 18 and started his career as a chef. Experience the core genre of high-quality ingredients such as teppanyaki dishes and sushi. He deepened his knowledge as a chef in various areas such as Setagaya, Shibuya, and Ikebukuro. Currently, he works as an owner and chef at Enmusubi, a restaurant often used for business entertainment and special occasions. He offers food and space suitable for guests' important "En (encountering)."
長谷川 義洋Yoshihiro Hasegawa
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Uni Senmonten Yoichiya Jikka Branch
うに専門店世壱屋 余市実家店
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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石川 晴希Haruki Ishikawa
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Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.
He was born in 1991 in Hokkaido. Influenced by his father, who was a chef, he decided to work in a restaurant. Started his career at Otaru Narutoya, a restaurant specializing in karaage (deep-fried chicken) in Otaru City. Then, he moved to the Yoichiya Jikka Branch in 2022. He is currently the branch manager and welcomes visitors daily with his passion for Yoichi, where he was born and raised.
石川 晴希Haruki Ishikawa
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Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch
熟成和牛ステーキグリルド エイジング・ビーフ 神田淡路町店
- Kanda, Tokyo
- Dining Bar,Dining bar / Hamburger Steak / Steak / American
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Akoya
あこや
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake
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伊藤 祐介Yusuke Ito
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Authentic skills learned from Japanese cuisine highlighting shellfish taste.
He was born in 1982 in Oita prefecture. Soon after graduating high school, he moved to Tokyo and started his apprenticeship of Japanese cuisine at a mizutaki hotpot restaurant in Shinjuku. When he was just about to demonstrate his talent, he fell in love with [Abusan]. After 6 years as a repeat customer, he became a pupil of the owner, Mr. Zenkei Nobeta, a leading expert of shellfish cuisine. Acquiring the in-depth skill and the knowledge of shellfish cooking in 3 years, he became the chef of the new restaurant [Akoya] at the end of 2013. His outstanding skill catapulted the restaurant to the top.
伊藤 祐介Yusuke Ito
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FUJIWARA STEAK HOUSE
FUJIWARA STEAK HOUSE
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak
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山口 豊Yutaka Yamaguchi
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Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.
He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.
山口 豊Yutaka Yamaguchi
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Koromo Sushi
築地 挙母鮨
- Tsukiji, Tokyo
- Sushi,Japanese / Sushi
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星野 秀幸Hideyuki Hoshino
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Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.
Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.
星野 秀幸Hideyuki Hoshino
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J.S. BURGERS CAFE Kobe Harborland umie Branch
J.S. BURGERS CAFE神戸ハーバーランドumie店
- Harborland, Hyogo
- Hamburger,Western / Parfait / Sandwich / Hamburger
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平野 巡Jun Hirano
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On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.
He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.
平野 巡Jun Hirano
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Akasaka Watanabe
赤坂 渡なべ
- Akasaka, Tokyo
- Japanese,Japanese / General
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渡邊 雄二郎Yujiro Watanabe
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Valuing human connections, Mr. Watanabe provides heartfelt hospitality to his visitors.
He was born in 1985 in Niigata. He entered the food business to take over the family caterer's business. Through a relationship with his master, he honed his skills at such prestigious restaurants as the long-established kappo restaurant Akasaka Tsuyama, followed by the ryotei restaurant Shimbashi Kanetanaka Main Branch. He opened his restaurant in Akasaka, Tokyo, in 2018, wishing guests to enjoy seasonal cuisine and spend time in a comfortable and relaxed atmosphere. He welcomes guests with the motto of connecting people to people with a spirit of hospitality.
渡邊 雄二郎Yujiro Watanabe
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Yakiniku Horumon Jingisukan Sakaba Lemon
焼肉ホルモンジンギスカン酒場 れもん
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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木村 果寿美Kasumi Kimura
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Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.
Ms. Kasumi Kimura was born in 1994 in Hokkaido. At 18, she started working at the GAJA Otaru branch as a part-time worker. After that, she contributed to the GAJA Eniwa branch as an opening staff member. She was attracted to a job at a restaurant because of the opportunity to engage closely with guests, then eventually joined the same company as a full-time employee after graduating. In February 2020, she was transferred to Yakiniku Horumon Jingisukan Sakaba Lemon when it opened. She is a manager striving to warmly welcome the guests with her smile cheerfully and lively.
木村 果寿美Kasumi Kimura
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Suijin-En
水神苑
- Chofu, Tokyo
- Kaiseki (course menu),Japanese / Soba (noodles) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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堀内 郁朗Ikuro Horiuchi
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Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter.
Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter. While helping out at his grandfather's udon restaurant in Yamanashi Prefecture, he grew up watching his grandfather's back. Naturally, he longed to become a chef and trained at a hotel in Shinjuku. Around that time, he came across Suijin-En when he visited Jindaiji Temple. Impressed by its greatness, he became a chef at Suijin-En with a strong desire to work there. Today, he brings his passion and experience to the table, serving dishes that delight his guests.
堀内 郁朗Ikuro Horiuchi
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Tarikino Kappou
他力野割烹
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake
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他力野 慶太Keita Tarikino
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Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.
He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.
他力野 慶太Keita Tarikino
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Steak & Restaurant PAPOiYA
ステーキ＆レストラン パポイヤ
- Miyako Island/Ishigaki Island, Okinawa
- Steak,Yakiniku/Steak / Steak
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小澤 一樹Kazuki Ozawa
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He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.
He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation.
小澤 一樹Kazuki Ozawa
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Rokkasen Nishiguchi Main Branch
六歌仙西口本店
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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迫田 進一郎Shinichiro Sakoda
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Welcoming guests with gracious customer service.
Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.
迫田 進一郎Shinichiro Sakoda
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Pro Labo CAFÉ
Pro Labo CAFÉ
- Shinjuku East Exit/Kabukicho, Tokyo
- Cafe,Cafe/Sweets
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小宮 佳祐Keisuke Komiya
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Mr. Komiya is a chef with a human touch who pursues both food safety and taste.
He was born in Chiba and studied French cuisine and bistros at French restaurants L'Assiette and Le Coquillage. He also honed his sense of color and menu composition skills, which are necessary for chefs. He is a very human chef who cares about his team.
小宮 佳祐Keisuke Komiya
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Steak House CAPITAL
ステーキハウス キャピタル
- Yomitan/Chatan, Okinawa
- General,Western / General / Steak
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照屋 英大Eita Teruya
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The experience of working part-time made him to become a chef in teppanyaki (grilled on iron griddle) cuisine.
He was born in 1989 in Okinawa prefecture. Through his part-time wroking experience as a service staff at [Steak House Capital] in his high school days, he got fascinated with the restaurant field. After graduating from high school, he had a training as a chef to improve his skills, and became a chef in teppanyaki (grilled on iron griddle) cuisine. He is still actively working as a chef at [Steak House Capital], and considers it important to have communication with the guests and grill the ingredients upon their request.
照屋 英大Eita Teruya
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Sushikappou Ku-kai
寿司割烹空海
- Chiba Station, Chiba
- Sushi,Japanese / Sushi / General
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村木 未来Mirai Muraki
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Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.
He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.
村木 未来Mirai Muraki
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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