781 - 800 of 1677 chefs
-
Echizen
越前
- Shin Toshin, Okinawa
- Japanese Sosaku (creative),Japanese / Crab / Kaiseki (tea-ceremony dishes) / Cookshop
-
![]()
深川 年男Toshio Fukagawa
-
Mr. Fukagawa values wholehearted customer service and every moment of cooking.
Mr. Fukagawa was born in 1969 in Kumamoto. He dove headfirst into the dining industry because he longed to become a chef. He began his career at Brasserie Grand, a French restaurant in Kumamoto. After that, he began working at bistros in Osaka. Finally, he moved on to making Japanese food after his long years of study in the world of French cuisine. After working at places such as Los Angeles Kitayama Hollywood branch, he was appointed head chef at Echizen in 2022. He works hard every day to liven up the food culture of Okinawa, also putting his efforts into training young chefs.
深川 年男Toshio Fukagawa
-
-
Shiki Suikatei
四季 粋花亭
- Hakodate, Hokkaido
- Japanese,Japanese / General
-
![]()
岩田 建一朗Kenichiro Iwata
-
He opened his own restaurant in Hakodate with his special selection of local ingredients.
He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.
岩田 建一朗Kenichiro Iwata
-
-
BIRD HOTEL GARDEN HOUSE
BIRD HOTEL GARDEN HOUSE
- Kamakura/Zushi, Kanagawa
- Pasta/Pizza,Italian/French / Pasta / Pizza / General
-
![]()
滝口 翼Tsubasa Takiguchi
-
Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.
He was born in 1981 in Tokyo. At his part-time job at a restaurant that he started in high school, the chef liked his work performance so much that he let him work in the kitchen. Realizing the joy of cooking, after graduation, he studied hard as a chef at various restaurants in Tokyo, including French restaurants. Thinking he wanted to work at a more minimal distance, he encountered BIRD HOTEL GARDEN HOUSE, a restaurant based on the concept of local production for local consumption. In July 2023, he was appointed as chef there. He draws out the flavors of the ingredients while using various techniques.
滝口 翼Tsubasa Takiguchi
-
-
Nikusen Donya 25-89 (Ni-GO-HACHI-KYU) Shinjuku
肉鮮問屋 25-89【新宿】
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
-
-
-
-
il Cardinale
il Cardinale
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
菊地 将太Syota Kikuchi
-
Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.
He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.
菊地 将太Syota Kikuchi
-
-
shirohacha koshitsu annex
四六八ちゃ個室別館
- Toyama Station, Toyama
- Sushi,Japanese / General / Sushi / Sake
-
![]()
河上 卓博Takuhiro Kawakami
-
Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.
He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.
河上 卓博Takuhiro Kawakami
-
-
il Cardinale Akasaka
イルカルディナーレ赤坂
- Akasaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
-
![]()
塩 侑貴Yuki Shio
-
Making the restaurant where customers can enjoy not only the taste but also the cooking scene.
Mr. Shio was born in 1990 in Chiba. After working at "Sabatini di Firenze Ginza branch" for two years, "Sabatini di Firenze Daimaru Tokyo branch" for four years, "Pub Cardinal Ginza" for two years, and "Pub Cardinal Marnouchi (PCM)" for four years, he has arrived at his current position. At "il Cardinale Akasaka," the open kitchen is a charming feature that makes interactions between guests and staff enjoyable. He aims to create a restaurant experience that is satisfying to the taste and enjoyable to watch with their open kitchen.
塩 侑貴Yuki Shio
-
-
XEX WEST
XEX WEST
- Nishi-Umeda, Osaka
- Sushi,Japanese / Italian / Cocktail
-
![]()
佐々木 聖Akira Sasaki
-
Communication with guests is important.
Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.
佐々木 聖Akira Sasaki
-
-
WINE BAR KALKOS
WINE BAR KALKOS
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Italian,Italian/French / French / Italian / Wine
-
![]()
下田 隆善Takayoshi Shimoda
-
To turn the encountered luck into inevitability, Mr. Shimoda never slack off in his daily efforts.
He was born in 1989 in Osaka. Entered the world of culinary arts to acquire a skill. He worked at ILPINOLO Umeda in Hilton Plaza West, responsible for all the dishes, from appetizers to dolce. Then, he further honed his skills at numero five in the serviced apartment Citadines Namba Osaka. After that, he found out about a job opening at WINE BAR KALKOS, which he had longed for. He applied immediately, and the hiring process progressed rapidly. Now, he is demonstrating his techniques fully and transforming them into the dishes he creates.
下田 隆善Takayoshi Shimoda
-
-
Daiki Suisan Kaiten Sushi Dotonbori Branch
大起水産回転寿司 道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaitenzushi (conveyor belt sushi),Japanese / Sushi
-
![]()
今村 哲也Tetsuya Imamura
-
Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.
He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.
今村 哲也Tetsuya Imamura
-
-
Lamb Shabu Kinnome Shinjuku Branch
ラムしゃぶ金の目 新宿店
- Shinjuku-Sanchome, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
鈴木 浩二Koji Suzuki
-
Mr. Suzuki works hard every day to spread the deliciousness and appeal of "Ginjo Lamb."
The Ginjo lamb is purchased with the utmost care. Shabu-shabu, sukiyaki, and hotpot are the best way to bring out its flavor. The other ingredients are also excellent, including several premium mushrooms filled with nature's bounty and high-quality highland vegetables from Nagano Prefecture. As the Lamb Shabu Kinnome Shinjuku Branch manager, Mr. Suzuki tries his best to deliver the best taste of lamb to the guests.
鈴木 浩二Koji Suzuki
-
-
Agora Cafe
アゴラカフェ
- Mitsukoshimae, Tokyo
- Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)
-
![]()
鈴木 淑之Toshiyuki Suzuki
-
Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.
He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.
鈴木 淑之Toshiyuki Suzuki
-
-
Sushisai Wakichi
鮨菜 和喜智
- Maruyama Park, Hokkaido
- Sushi,Japanese / Sushi
-
![]()
田村 光明Mitsuaki Tamura
The Chef's Recommendations -
Encounter the world of sushi greatly chenged his life
Born 1970 in Otaru, and grew up in Sapporo. Dropped out of college, and went to Tokyo. For a quick job, he started working as a dish washer at a mass-production sushi store as a part-time job. There, he was promoted from part-timer to employee. He discovered sushi here, and then trained at [Sushi Hisashi] in Seta. After six years of training, he returned to his hometown Hokkaido. He opened [Sushisai Wakichi] at 32 years old. The restaurant was renovated in 2007, and he started the current Omakase-only style.
田村 光明Mitsuaki Tamura
-
-
Nikuya Setsugekka NAGOYA
肉屋雪月花NAGOYA
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
-
![]()
田中 覚 Satoru Tanaka
-
To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.
He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.
田中 覚 Satoru Tanaka
-
-
Margotto e Baciare
Margotto e Baciare
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Wine
-
![]()
加山 賢太Kenta Kayama
The Chef's Recommendations -
A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.
Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.
加山 賢太Kenta Kayama
-
-
Wagyu Restaurant Bungo Gion
和牛料亭 bungo 祇園
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)
-
![]()
松村 匠章Masaaki Matsumura
-
Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.
He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.
松村 匠章Masaaki Matsumura
-
-
Burishabu to Nihonshu KIKI Torikai Branch
ぶりしゃぶと日本酒 喜々 鳥飼店
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake
-
![]()
木下 智揮Tomoki Kinoshita
-
Mr. Kinoshita serves the finest yellowtail shabu-shabu available as a specialty restaurant.
He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at KIKI Torikai Branch. In a calm atmosphere, he treats visitors with exquisite yellowtail sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.
木下 智揮Tomoki Kinoshita
-
-
Takumi Shingo
匠 進吾
- Gaienmae/Aoyama-Itchome, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
-
![]()
高橋 進吾Shingo Takahashi
The Chef's Recommendations -
With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer
Chef Takahashi was born in Ibaraki Prefecture in 1978. On the advice of his sushi chef uncle, he left high school early to pursue a career in sushi. Through his family ties, he was able to get a job at Sushi Takumi, a famous sushi shop in Yotsuya, and ended up training there for 18 years under sushi master Chef Nakazawa. At age 29, he left the sushi world for three years, gaining a variety of experiences including as a fisherman in the Goto Islands, and as a brewer in a Magi sake brewery. Then when the time was right in May 2013, he opened Takumi Shingo in a back alley in Minami Aoyama.
高橋 進吾Shingo Takahashi
-
-
KATSUDON
喝鈍
- Osaka Station/Umeda Station, Osaka
- Japanese,Japanese / Katsudon (fried pork cutlet bowl)
-
![]()
渡邉 誉Homare Watanabe
-
He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.
He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.
渡邉 誉Homare Watanabe
-
-
Osaiya Wadaya Osaka Ohatsutenjin Branch
お菜屋 わだ家 大阪お初天神店
- Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
鈴木 直人Naoto Suzuki
-
Mr. Suzuki continues to engage earnestly with cooking and finds happiness in bringing joy to guests through it.
He was born in 1976 in Osaka. He admired artisans and desired to acquire practical skills for his future career. At the same time, wanting his parents, who love to eat delicious food, to "someday have them eat my cooking," he decided to become a professional chef. After graduating from the Tsuji Culinary Institute, he honed his skills at sushi restaurants, Kappo (traditional Japanese) and Ryotei (high-class Japanese restaurant). Improved his skills and joined "Osaiya Wadaya" as an executive chef.
鈴木 直人Naoto Suzuki
-
