441 - 460 of 1813 chefs
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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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Teppanyaki Ginmeisui GINZA
鉄板焼 銀明翠 GINZA
- Ginza, Tokyo
- Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine
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綾部 誠Sei Ayabe
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In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.
He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].
綾部 誠Sei Ayabe
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Hida Beef Bone Takayama Ramen Matsuri
飛騨牛骨高山ラーメン祭
- Hida/Takayama, Gifu
- Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)
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大野 勝也Katsuya Ono
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Seeking the ultimate ramen that will bring a smile to anyone's face.
Attracted by the work of a chef, who can see guests' happy faces up close, Mr. Ono entered the culinary world. At Matsuri, which opened in March 2021, he displays his skills as restaurant head and works hard to make a restaurant with more and more customer smiles.
大野 勝也Katsuya Ono
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Jukusei-zushi Koshiro
熟成鮨 光史郎
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / General / Sushi / Sake
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菅 浩一郎Koichiro Suga
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A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.
Mr. Koichiro Suga was born in 1972 in Fukuoka Prefecture. He jumped into the food and beverage industry as he was interested in cooking. He started his career at a Japanese restaurant. After that, he improved his skills at ryokans (Japanese-style hotels), hotels, and traditional Japanese cuisine restaurants. Although he has been focusing on Japanese dishes, he also has been studying sushi. At 37, he started working at Tshubakitei in Hotel De Shiki in Kurume City. He then became a manager. After working for about 8 years, he left the company. In December 2017, he opened his own restaurant, Jukusei-zushi Koshiro, as the head chef.
菅 浩一郎Koichiro Suga
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AOHIGE Main Branch
青ひげ本店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak
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岸井 拓也Takuya Kishii
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Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.
He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.
岸井 拓也Takuya Kishii
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PIZZAHOUSE
PIZZAHOUSE ピザハウス
- Urasoe, Okinawa
- Italian,Italian/French / Italian / Pizza / Steak
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坂本 昭司Shoji Sakamoto
The Chef's Recommendations -
He was brought up with home-grown vegetables, fruits, and rice, and always felt close to food
He was born in Saitama in 1960. He moved to Tokyo when he was 18 years old, after working part-time in a western style restaurant, he made up his mind to live as a chef. He was trained by chef Sakai of [La Rochelle] for 10 years beginning in 1987. On his days off, he deepened his knowledge of ingredients at a specialized butcher and Tsukiji fish market. During that time he had experienced as chef at the official residence of the Japanese ambassador as well as being in charge of catering for the Consulate General. In 1992 he started his training again under chef Sakai and in 2004 started working at [PIZZA HOUSE]. In 2015 he became the third head of the company, now he is playing an active role as an owner chef who both serves customers and develops new menus.
坂本 昭司Shoji Sakamoto
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Kaisen Ryori Hama no Ie
海鮮料理浜の家
- Onna-son, Okinawa
- Japanese,Japanese / General / Local Japanese Cuisine / Sashimi (raw fish)/Seafood
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長浜 厚史Atsushi Nagahama
The Chef's Recommendations -
He began his career as a chef by helping out at home
Born in Okinawa on November 15th, 1972, he has been helping out in Hama no Ie, the restaurant that his parents established, since he was a child. He decided to become a chef because he always wanted to make the food with which he was most familiar with. While working in the restaurant, he developed a solid foundation in cooking. He is particularly skilled at cooking all kinds of fish dish. He is a known authority on ikezukuri (preparing sashimi made from live seafood).
長浜 厚史Atsushi Nagahama
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Jukusei Hidagyu Yakiniku GYU-SUKE
熟成飛騨牛焼肉GYU-SUKE
- Hida/Takayama, Gifu
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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上道 和正Kazumasa Uemichi
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Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."
He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."
上道 和正Kazumasa Uemichi
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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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CARNEYA ANTICA OSTERIA
カルネヤ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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高山 いさ己Isami Takayama
The Chef's Recommendations -
He has been surrounded by meats since he was born!
He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.
高山 いさ己Isami Takayama
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A5 Wagyu Ten Sukiyaki, Shabu-shabu
A5和牛 天 すき焼き、しゃぶしゃぶ
- Kumamoto, Kumamoto
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine
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古賀 欣士郎Kinshiro Koga
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The depths of dining learned on site. Mr. Koga offers various ways to enjoy food.
He was born in 1994 in Kumamoto. His involvement with dining started with his part-time job experience as a high-school student. At that restaurant, he learned the depths of dining through customer service. After that, he joined a creative Japanese restaurant in Kumamoto City. He then struck out on his own after learning Washoku cuisine. After opening an iron-griddled restaurant and izakaya pub that offered new sensations in all-you-can-drink, he opened Ten, a restaurant specializing in A5 Wagyu sukiyaki and shabu-shabu.
古賀 欣士郎Kinshiro Koga
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Maruya Honten Ginza Glasse
まるや本店 銀座グラッセ
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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山田 孝志Takashi Yamada
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Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.
He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.
山田 孝志Takashi Yamada
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Kappou Toumyou
割烹 燈明
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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Sushi Akazu Hanayama
鮨 赤酢 はなやま
- Akasaka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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TEPPANYAKI 10 FUKUOKA
TEPPANYAKI 10 FUKUOKA
- Daimyo, Fukuoka
- Teppanyaki,Yakiniku/Steak / Western Teppanyaki (iron griddle grilling) / Cake / Wine
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菊地 大二郎Daijiro Kikuchi
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Mr. Kikuchi is a teppanyaki master who puts excitement and passion on a plate and brings a smile to people's faces.
He was born in 1991 in Saitama. Since childhood, he has admired chefs who have appeared in the media and cultivated a passion for food. He was particularly captivated by Teppanyaki's unique presentation, which led him to pursue a career in the cooking industry. In 2023, he was appointed the company's general chef for the Kyushu area and the chef at TEPPANYAKI 10 FUKUOKA. He has also appeared in various media to convey the charm of Teppanyaki. With the motto of "smile for thriving business," he brings joy and surprise to many people.
菊地 大二郎Daijiro Kikuchi
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Sushi Naoki
壽司 なを㐂
- Higashi Chaya District, Ishikawa
- Sushi,Japanese / Sushi / Wine / Sake
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北 直幸Naoyuki Kita
The Chef's Recommendations -
Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.
Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.
北 直幸Naoyuki Kita
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Izakaya Marusa Main branch
イザカヤ マルサ ホンテン （居酒屋まるさ本店）
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
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上盛 秀也Shuya Uemori
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He creates his dishes carefully one by one to make the guests smile.
He was born in 1985 on Ishigaki-jima Island, Okinawa prefecture. He found cooking fun through his part-time job experience at a restaurant and decided to be a chef. After learning the fundamentals of western cuisine at [Art Hotel Ishigaki] for 5 years, he started working as a chef at [Izakaya Marusa Main branch] where he cooked Japanese cuisine on a full scale. Currently, he creates dishes carefully one by one to make the guests smile and feel happy about visiting Ishigaki-jima Island.
上盛 秀也Shuya Uemori
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Osteria quinto
Osteria quinto
- Ogikubo, Tokyo
- Italian,Italian/French / Italian
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福間 透Toru Fukuma
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His experience in changing French career to Italian cuisine became an advantage.
Born in 1969 in Aomori Prefecture. After graduating from a senior high school, he entered a culinary school and specialized in French cuisine. He moved to Tokyo after the graduation and started working at a French restaurant. A few years later, he changed his French career to Italian cuisine when the restaurant he was working opened a new Italian restaurant. In 1999, he went to Italy and built up his experience at various starred restaurants such as [Romano] during his stay for 4 years. After returning to Japan, he worked at a super luxury resort hotel and became independent to open [osteria quinto] in 2009.
福間 透Toru Fukuma
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J.S. BURGERS CAFE Lalaport EXPOCITY Branch
J.S. BURGERS CAFEららぽーとEXPOCITY店
- Suita/Settsu, Osaka
- 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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Table36
テーブル36
- Namba, Osaka
- Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)
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𠮷田 博人Hiroto Yoshida
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Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.
He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.
𠮷田 博人Hiroto Yoshida
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