381 - 400 of 1665 chefs
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Torisakana Umeda Branch
トリサカナ 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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西村 悠貴Yuuki Nishimura
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Moved from a place of communicating with customers to a place of serving meals.
Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.
西村 悠貴Yuuki Nishimura
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Sumibi Yakitori Sakamori Kita-shinchi Main Branch
炭火焼鳥さかもり北新地本店
- Kita-Shinchi, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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園田 勉Tsutomu Sonoda
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The desire to "see the smiles on the faces of people he loves" is the starting point for Mr. Sonoda as a chef.
He was born in 1976 in Hyogo. Started cooking because he wanted to "see the joy on his loved ones' faces. His career in the restaurant industry began at 16, and he is currently working as a chef at Sakamori. Mr. Sonoda continues to value his passion for "people's smiles," which was his starting point as a chef. He is committed to making the restaurant a place that brings smiles to customers' faces by taking care to control the quality of the cuisine itself, the speed at which it is served, and the temperature at which it is delivered.
園田 勉Tsutomu Sonoda
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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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LE BOURGUIGNON
LE BOURGUIGNON
- Nishi-Azabu, Tokyo
- French,Italian/French / French
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菊地 美升Yoshinaru Kikuchi
The Chef's Recommendations -
Passing every day in a productive way, experience in Burgundy built a strong foundation
Chef Kikuchi was born in Hokkaido in 1966. After graduating from culinary school, he worked at Aux Six Arbres in Roppongi and Club Nyx, before going to Europe when he was 25. He worked at various highly rated restaurants in France and Italy for three and a half years. His time training in Burgundy, where he used his off-days to visit the numerous wine producers of the region, became a cornerstone of his development. After returning to Japan, he worked for about three years as chef for L'Amphore in Omotesando before opening Le Bourguignon in 2000.
菊地 美升Yoshinaru Kikuchi
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Yurakucho Kakida
有楽町かきだ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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蛎田 一博Kazuhiro Kakida
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Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.
He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.
蛎田 一博Kazuhiro Kakida
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Hakata Motsunabe Yamanaka Akasaka Branch
博多もつ鍋 やま中 赤坂店
- Akasaka, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake
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内間 洋喜Hiroki Uchima
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Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).
Mr. Uchima was born in 1986 in Fukuoka. After graduating from culinary school, he started working at a hotel, beginning his career in the Western food department. He then resigned from that hotel and built up his experience at a restaurant and izakaya (Japanese pub). His next step after that was to try out the life of a salesman. Still, his attraction to dining was reignited, and he challenged himself to enter that world again. He joined the Hakata Motsunabe Yamanaka Akasaka Branch in 2018 and now shows off his skills as both the restaurant's assistant manager and chef.
内間 洋喜Hiroki Uchima
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An-An Shichirin Yakiniku Shinjuku 2nd Branch
安安 七輪焼肉 新宿2号店
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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Kuma no yakitori cocoro
熊の焼鳥cocoro
- Shinjuku-Sanchome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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安保 大樹Taiki Anbo
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Mr. Anbo uses his cultivated skills to bring out the best of the finest ingredients.
He was born in 1998 in Kyoto. At 16, he entered the world of food and drink. He worked at Japanese restaurants, tempura specialty restaurants, and izakayas (Japanese-style pubs), mainly in Kyoto Prefecture. He has acquired skills as a chef and an observant eye for identifying ingredients. Currently, he is a chef at cocoro. He uses his cultivated techniques to bring out the charm of the finest ingredient, the "ultimate chicken."
安保 大樹Taiki Anbo
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Musshu Mizuki
夢酒みずき
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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梅村 孝利Takatoshi Umemura
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Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.
He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.
梅村 孝利Takatoshi Umemura
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Mar de Christiano's
マル・デ・クリスチアノ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine
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佐藤 幸ニKoji Sato
The Chef's Recommendations -
Cooking style supported by global experience from Europe to Asia.
He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.
佐藤 幸ニKoji Sato
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Katsura Hanare
かつら はなれ
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese
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井上 桂Kei Inoue
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Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.
She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.
井上 桂Kei Inoue
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Yakiniku Gyugujo
焼肉 牛宮城
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli
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Hibikorenikujitsu
日々是肉日
- Yodoyabashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Sousaku Sushi (creative sushi) / Yakiniku (grilled meat)
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新宅 裕之Hiroyuki Shintaku
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A chef who entertains guests with his specialty and thoughtful service.
Mr. Shintaku was born in 1984 in Hyogo. When he was 20, he started his career at a famous Japanese restaurant in Hyogo. At 24, he became a member of Operation Factory, a restaurant management company, where he gained experience in exclusively Japanese cuisine. In June 2022, he became head chef at the opening of Hibikorenikujitsu.
新宅 裕之Hiroyuki Shintaku
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Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch
魚料理 渋谷 吉成本店 丸の内店
- Marunouchi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.
He was born in 1973 in Tokyo. His culinary career started in Hokkaido at the age of 20, where he honed his skills in French and Western cuisine in addition to Sushi and Japanese cuisine. He returned to Tokyo in his mid-twenties and worked as a head chef at an izakaya (Japanese-style pub) before establishing his restaurant, "Yoshinari Honten," in Shibuya at 27. Offering seafood dishes that make the most of his culinary skills and imagination, trained in various genres, he has developed the restaurant into a popular one. In 2019, he opened a sister restaurant in Marunouchi. At the gateway to Tokyo, it serves exquisite fish dishes and sushi courses with a new twist, winning the hearts of guests from Japan and abroad.
中村 吉成Yoshinari Nakamura
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Agu Tonkatsu Coshon Ukishima-dori branch
アグーとんかつコション浮島通り店
- Kokusai dori, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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田中 悠樹Yuki Tanaka
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He gives warm hospitality to his guests with unique dishes of Okinawa.
His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.
田中 悠樹Yuki Tanaka
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Sosaku Kushiage Ten
創作串揚げ天
- Miyako/Other remote islands, Okinawa
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Okinawa Cuisine / Awamori
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小峠 義継Yoshitsugu Kotoge
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Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.
He was born in 1978 in Gifu. After working at a traditional ryotei restaurant in Gifu, he gained experience at MICHELIN-starred restaurants in Tokyo. Then, he changed to the service industry to learn customer service and worked at a cruise restaurant and as a manager for wedding halls. He was a manager and chef when he worked for JR Tokai Hotels. After that, he went on to launch restaurants and managed the production of cuisine and service. Currently, he works as a chef at Seven Hills Miyakojima and an instructor at a cooking school.
小峠 義継Yoshitsugu Kotoge
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LOUANGE TOKYO Le Musee
LOUANGE TOKYO Le Musee
- Ginza, Tokyo
- Sweets,Cafe/Sweets / Cake / Ice Cream
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Ryuen Nishinakasu Branch
龍園 西中洲店
- Nishinakasu/Haruyoshi, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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上田 孝司Koji Ueda
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After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef.
He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.
上田 孝司Koji Ueda
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Ishiusubiki Soba Ishizuki
石臼挽きそば 石月
- Nagoya Station, Aichi
- Soba (noodles),Japanese / Soba (noodles)
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東 篤志Atsushi Higashi
The Chef's Recommendations -
For the love of cooking and eating. A passionate chef that pursues his love.
He was born in Osaka in 1982.He started his culinary path from his love for eating and cooking. After getting experience working at a Japanese creative culinary store in Osaka, he started working at a Japanese Sake Izakaya in charge of sake and soba.He has years of experience in the Japanese Cuisine Industry .He also holds a [sake sommelier] license. While getting inspiration from cooking magazines, he has continued his studies by making original creative culinary food.
東 篤志Atsushi Higashi
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101 ICHI-MARU-ICHI
101 ICHI-MARU-ICHI
- Asakusa, Tokyo
- Dining Bar,Dining bar / General / Cake / Whisky
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鈴木 隆介Ryusuke Suzuki
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Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.
He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.
鈴木 隆介Ryusuke Suzuki
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