801 - 820 of 1761 chefs
-
Chêne Restaurant & Bar
Chêne Restaurant＆Bar
- Roppongi, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
-
![]()
癸生川 茂Shigeru Kebukawa
-
Providing more than just a counter dining experience.
Mr. Kebukawa was born in 1992 in Saitama Prefecture. He started his career as a chef at the French restaurant Amusez in Kumagaya, Saitama Prefecture. After working at a French restaurant, A Nu Retrouvez-vous in Hiroo, he continued his career as a chef in various places. After working as a chef at Nakameguro Grill in Nakameguro, he joined Triple R Co., Ltd. in 2020. He is currently the chef at Rn. With the concept that the experience is more than just eating in mind, he entertains many guests at the counter with a lively atmosphere.
癸生川 茂Shigeru Kebukawa
-
-
Onzoshi Kiyoyasutei
御曹司 きよやす邸
- Roppongi, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)
-
![]()
今野 正博IMANO MASAHIRO
-
He started as a chef and his career carried him into management.
He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!
今野 正博IMANO MASAHIRO
-
-
Shutoku 2nd Branch
秀徳2号店
- Tsukiji, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
-
![]()
福里 優一郎Yuichiro Fukusato
-
Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.
He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.
福里 優一郎Yuichiro Fukusato
-
-
Kaiseki Mita Basara Bettei
懐石 三田ばさら 別邸
- Roppongi, Tokyo
- Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / General / Kaiseki (tea-ceremony dishes)
-
![]()
雨宮靖憲Yasunori Amemiya
-
After gaining experience in Tokyo restaurants, Mr. Amemiya became the head chef at Kaiseki Mita Basara Bettei.
After graduating from a cooking school, Mr. Amemiya worked at several restaurants in Tokyo. Later on, he was appointed as head chef of Kaiseki Mita Basara Bettei. With Japanese food as a base, he makes course cuisine that weaves the essences of countries across the world.
雨宮靖憲Yasunori Amemiya
-
-
Koromo Sushi
築地 挙母鮨
- Tsukiji, Tokyo
- Sushi,Japanese / Sushi
-
![]()
星野 秀幸Hideyuki Hoshino
-
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
-
-
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
-
![]()
長谷川 義洋Yoshihiro Hasegawa
-
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
-
-
Ginza Inaba
銀座 稲葉
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
稲葉 正信Masanobu Inaba
-
From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.
Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.
稲葉 正信Masanobu Inaba
-
-
Mark Matsuoka Grill Sapporo
Mark Matsuoka Grill 札幌
- Sapporo Station, Hokkaido
- Steak,Yakiniku/Steak / Steak / Pasta
-
![]()
加藤 広幸Hiroyuki Kato
-
The passion and skill applied to each dish captivate visitors.
Mr. Kato was born in 1978 in Hokkaido. After graduating high school, he studied French cuisine at a hotel restaurant in Sapporo. Subsequently, he studied at several famous hotels before becoming the chef at Mark Matsuoka Grill Sapporo in 2023. He is a person who continues to challenge himself in many different ways to enjoy his work while respecting the core of who he is. Although he is usually cheerful and friendly, his eyes light up with seriousness once he is in the kitchen. The dishes he makes are fascinating to many people.
加藤 広幸Hiroyuki Kato
-
-
Burisho
魚師匠
- Kyoto Station, Kyoto
- Seafood,Japanese / General / Japanese Sosaku (creative cuisine)
-
![]()
松本 穂高Hodaka Matsumoto
-
Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.
He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.
松本 穂高Hodaka Matsumoto
-
-
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
-
-
Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch
旭川ジンギスカン大黒屋 旭川五丁目店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
-
![]()
手塚 慎太郎Shintaro Tezuka
-
Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.
The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.
手塚 慎太郎Shintaro Tezuka
-
-
Narikura
成蔵
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
-
![]()
三谷 成藏Seizo Mitani
-
The only one taste in the world developed by his own sense and skill.
He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.
三谷 成藏Seizo Mitani
-
-
Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
磯野 直大Naohiro Isono
-
He chose to enter the cooking field to spend his whole life doing what he likes.
He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.
磯野 直大Naohiro Isono
-
-
Asahikawa Jingisukan Daikokuya Shinbashi Branch
旭川成吉思汗 大黒屋 新橋店
- Shimbashi/Shiodome, Tokyo
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)
-
![]()
佐藤 博紀Hiroki Sato
-
Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.
He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.
佐藤 博紀Hiroki Sato
-
-
ACiD brianza
ACiD brianza
- Azabu-Juban, Tokyo
- French,Italian/French / French
-
![]()
児玉 智也Tomoya Kodama
-
Mr. Kodama is a young genius who captivates foodies with boundless creativity and versatility.
He was born on the 30th of June 1990 in Otaru, Hokkaido. Ever since he was a child, he loved to help his mother cook. After graduating from high school, he went to a culinary school and entered Jardin Potager Teranishi in Sapporo at 20. After two years of apprenticeship, he worked at Restaurant Miyabi before heading to France at 26. There, he honed his skills at Sa.Qua.Na in Honfleur and Kadeau in Denmark. Upon returning to Japan, he organized several pop-up dining events before meeting Chef Yoshiyuki Okuno and taking on the role at Acid brianza.
児玉 智也Tomoya Kodama
-
-
GARDEN HOUSE MINATOMIRAI
GARDEN HOUSE MINATOMIRAI
- Sakuragicho, Kanagawa
- Pasta/Pizza,Italian/French / Pizza / Pasta / General
-
![]()
岡田 宏太郎Koutaro Okada
-
An experienced Italian chef who continues to realize his childhood dream.
Mr. Okada was born in 1974 in Kanagawa. Having been interested in food since he could remember, he decided to pursue a career in the food business. Experienced in moving to Italy to study authentic Italian cuisine. After returning to Japan, he served as a head chef at restaurants at famous hotels such as Peninsula Tokyo and Mandarin Oriental Tokyo. Before the Corona disaster, he also showed his skills in Honolulu's membership-based Italian. Currently, he serves as the general chef of several restaurants, including GARDEN HOUSE MINATOMIRAI.
岡田 宏太郎Koutaro Okada
-
-
SUSHIGEN
すし験
- Marunouchi, Aichi
- Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)
-
![]()
秋枝 泰祐Hiromasa Akieda
-
Crafting a perfect experience for each day's guests.
Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.
秋枝 泰祐Hiromasa Akieda
-
-
Maruya Honten JR Nagoya Station Branch
まるや本店JR名古屋駅店
- Nagoya Station, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General
-
![]()
坂本 恵利Eri Sakamoto
-
Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
-
-
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
-
-
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
-
