501 - 520 of 1802 chefs
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HUDSON MARKET BAKERS
HUDSON MARKET BAKERS
- Azabu-Juban, Tokyo
- Sweets,Cafe/Sweets / Cake / Others / Bread
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おおつぼ ほまれHomare Ostubo
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Because of the solid foundation, Ms. Ostubo has the flexibility to break down and choose to reproduce.
Having spent 10 years in New York, she developed a passion for exploring food. From supermarket sweets to high-end restaurant desserts, she experienced a wide range of flavors, discovering the exciting fusion of food shaped by cultural diversity. While working as a coordinator, she was also involved in interior design and menu development. After returning to Japan, she realized the kind of bake shops common in New York did not exist in Tokyo. Driven by the desire to create one herself, she opened HUDSON MARKET BAKERS in 2012.
おおつぼ ほまれHomare Ostubo
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uni Seafood
uni Seafood
- Roppongi, Tokyo
- Bar,Italian/French
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國分 翔矢Shoya Kokubun
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Mr. Kokubun entered into the world, inspired by his father who was a chef.
He was born in 1993 in Tokyo. After obtaining a chef's and nutritionist's license at a technical college in Tokyo, he studied the basics of French for 4 years at Chez Matsuo Shoto Restaurant with a star 7 years in a row. After that, he trained at a multiethnic food restaurant, Restaurant KIHACHI, for 5 years, and established his own style of French-based cuisine. Since January 2023, he has been working as the chef of uni Seafood.
國分 翔矢Shoya Kokubun
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Restaurant Pleins d' Lerbes Kitakamakura
レストランプランデルブ 北鎌倉
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French / Wine
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高田 賀靖Noriyasu Takada
The Chef's Recommendations -
Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.
He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.
高田 賀靖Noriyasu Takada
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Hakodate Marukan Gyogyobu Umigaki Main Branch
はこだてマルカン漁業部 海がき 本店
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Crab
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前田 秀春Hideharu Maeda
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After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.
He was born in 1956 in Hokkaido. Since childhood, he had been on board his family's boat, which is a fishing business. During the 10 years he helped in the family business, he made lunch boxes and makanai (meals for the crew). After working as a fisherman, he began training as a chef at a skewer restaurant in Yokohama. Finding it rewarding to see guests happy when he served fish dishes, he returned to Hakodate to start his own business. His fisherman's makanai menu such as "Chanchan-yaki (grilled fish and vegetables with miso)," "Burikama (grilled yellowtail collar)," and "Jaga-bata shiokara (potatoes with butter and salted squid guts)" are very popular.
前田 秀春Hideharu Maeda
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AVOCADO HOUSE NAMBA
AVOCADO HOUSE NAMBA
- Namba, Osaka
- Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion
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Niku Kappou Tsubomi ~hanatale~
肉割烹 蕾 〜hanatale〜
- Takasaki, Gunma
- Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Sashimi (raw fish)/Seafood
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長谷川 和臣Kazuomi Hasegawa
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Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.
He was born in 1984 in Gunma. Cooking is his passion, and he has trained and studied in various fields, including a restaurant that serves live fish from a fish tank and a Western-style restaurant. He honed his Japanese cooking skills by working as a chef at the counter of a Japanese restaurant from age 23 and opened hanatale in July 2017, serving as the owner-chef. His goal is to become an all-around chef who not only serves delicious food but also pays attention to ingredients and cooking methods and treats customers first and foremost.
長谷川 和臣Kazuomi Hasegawa
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Yoshichou
よし町
- Tsukuba, Ibaraki
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General
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木村 英明Hideaki Kimura
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Providing the best of the best to convey the producer's thoughts.
Mr. Kimura was born in 1976 in Ibaraki. Born as the son of a Japanese restaurant Yoshichou, cooking has been a familiar part of his life since childhood. He was really into rugby during school, but after graduation, he took over the family business and became the 8th generation. He is known not only for his cooking but also for his eye for purchasing, and he is well-versed in the nature of the local Ibaraki area. What he always keeps in mind is to be grateful to the producers who bring the best ingredients. In order to sublimate his thoughts into a magnificent dish, he cooks with all his heart and does not cut corners in each and every job.
木村 英明Hideaki Kimura
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Terrace Restaurant Rose
テラスレストラン・ローズ
- Mito/Hitachinaka, Ibaraki
- French,Italian/French / French
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長谷川 恭央Yasuo Hasegawa
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Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.
He was born in 1974 in Fukushima. After graduating high school, he went to culinary school and trained at French restaurants. In 2005, he joined his current company and has studied in various settings, including the banquet kitchen. Since 2014, he has been working as the head chef at Terrace Restaurant Rose, where he is committed to preparing and serving dishes that are close to the guests. At the Teppanyaki Jin in the restaurant, he also values communication. He is a veteran chef whose charm lies in his solid skills as a professional cook and his warmth of service.
長谷川 恭央Yasuo Hasegawa
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Hakodate Asaichi Aji no Ichiban
函館朝市 味の一番
- Hakodate, Hokkaido
- Japanese,Japanese / Hokkaido Cuisine / Donburi (rice bowl) / Shio Ramen (salt-flavored ramen)
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日下 隆二Ryuji Kusaka
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As his parents originally ran a ramen shop in Chitose, Hokkaido...
The thing that prompted his interest in cooking was the fact that his parents ran a ramen shop in Chitose, Hokkaido and the fact that he could closely observe them from a young age. After graduating from high school, he went on to culinary school, after which he opened [Aji no Ichiban,] a restaurant that is now popular with both tourists and the working people Asaichi!
日下 隆二Ryuji Kusaka
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Originator of Teppanyaki Steak Misono, Kobe Main branch
元祖鉄板焼ステーキみその神戸本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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元谷 和之Kazuyuki Motoya
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Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.
Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.
元谷 和之Kazuyuki Motoya
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SH’UN Wine & Dine
ワイン＆ダイン「シュン」
- Namba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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森田 浩史Hirofumi Morita
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Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.
He was born in 1993 in Osaka. When he was a student, he was captivated by the sight of a chef working across the counter of a Kappo restaurant, and his dream from then on was to become a chef. He began his career in 2013 at Swissotel Nankai Osaka SH'UN Wine & Dine. After training at Steak Kappo Tsune-zune, he gained further experience by returning to his current workplace, SH'UN Wine & Dine, and since November 2024, he has displayed his skills as the restaurant's head chef.
森田 浩史Hirofumi Morita
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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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Charcoal grilled steak and wine obiobi
炭焼きステーキとワイン obiobi
- Sannomiya, Hyogo
- Italian,Italian/French / Steak / Western Teppanyaki (iron griddle grilling) / Italian
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菅 徹Toru Suga
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Heartfelt dishes presenting the best of ingredients.
[Charcoal grilled steak and wine obiobi] started with a desire to provide delicious food and a comfortable space with selective ingredients and friendly faces. The best of the ingredients, instead of surprise performance, is what [Charcoal grilled steak and wine obiobi] always strives to create.
菅 徹Toru Suga
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Ristorante TSUMU
RistoranteTSUMU
- Tsukuba, Ibaraki
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine)
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大井 健司Takeshi Oi
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Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.
He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.
大井 健司Takeshi Oi
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Sushi Yoshitatsu
すし 吉辰
- Yakuin, Fukuoka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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古川 純弥Junya Furukawa
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A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.
He was born in 1979 in Fukuoka. Since he started working in the restaurant business, he has always valued customer service, which puts the guests' feelings first. He chose to become a Sushi chef and studied culinary arts because he believed that a deep understanding of cuisine was necessary to understand the hearts and minds of his guests. After training at a Japanese restaurant and a Sushi restaurant, he opened his own restaurant, Azito, at the age of 25. After that, he took advantage of his experience working exclusively with sushi to establish a new restaurant, Sushi Yoshitatsu, which specializes in authentic sushi.
古川 純弥Junya Furukawa
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SINGAPORE CUISINE SINKIES
SINGAPORE CUISINE SINKIES
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer
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Tan Min QuanTan Min Quan
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The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.
He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.
Tan Min QuanTan Min Quan
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Ushikoi Shibuya Branch
赤身焼肉のカリスマ「牛恋 渋谷店」
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)
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小泉 孟Hajime Koizumi
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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
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Fugetsu Tanukikoji 4-chome Branch
風月 狸小路4丁目店
- Susukino, Hokkaido
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Yakisoba (fried noodle)
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吉田 和輝Kazuki Yoshida
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Spending days being active not only in customer service and cooking, but also as a middle manager.
Mr. Yoshida was born in 1998 in Hokkaido. He joined the company in December 2017 and is also the area manager in addition to the restaurant manager of Fugetsu Tanukikoji 4-chome Branch. As a store manager, he says his goal is to serve as a bridge between staff and the company. Every day, he communicates to the company the atmosphere of the workplace, which he can understand by actually being there, and works to clarify current problems and build a foundation to solve them.
吉田 和輝Kazuki Yoshida
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Chugokusai Kashiwanoki
中国菜 柏ノ木
- Mito/Hitachinaka, Ibaraki
- Chinese,Chinese / General / Cantonese / Shokoshu (Chinese Shaoxing wine)
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柏 寛士Hiroshi Kashiwa
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In this place where he was born and raised, Mr. Kashiwa wants to continue being a chef until his life's end.
He was born in 1983 in Ibaraki. He aspired to become a chef naturally from an early age. After graduating from a vocational school, he worked as a chef in Kanagawa. In 2016, he opened Kashiwanoki in his hometown. The restaurant was flooded by the typhoon in October 2019 and forced to close, but with the support of many people, it reopened a year later. The restaurant moved to its current location in August 2024. He is a studious chef who does not forget his love and gratitude to the locals and people who have nurtured and supported him.
柏 寛士Hiroshi Kashiwa
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Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch
京の焼肉処 蓮蔵 烏丸本店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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得津 皓平Kouhei Tokutsu
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Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.
He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.
得津 皓平Kouhei Tokutsu
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