841 - 860 of 1816 chefs
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Yakiniku Kakura Gion Branch
焼肉かくら 祇園店
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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永原 圭修Keisuke Nagahara
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A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.
Mr. Nagahara was born in 2000 in Saga. After graduating from high school, he studied knowledge and skills at culinary school and obtained a cooking license. He then worked in kitchen operations at various establishments, including izakaya (Japanese pub). Then, he joined 55 Company based in Saga and operates several restaurants, serving Saga beef and other high-quality yakiniku at reasonable prices in the Kyushu area. Since the spring of 2023, he has worked in the kitchen and as a waiter at the Yakiniku Kakura Gion Branch in Hakata-, Fukuoka City. Currently, he is studying yakiniku very hard.
永原 圭修Keisuke Nagahara
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Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch
雌牛専門店 板前焼肉一牛 なんば東心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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Ginza Mitsuyoshi Restaurant
銀座 光よし
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Unagi (eel) / Kushiyaki (grilled skewers)
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井川 光由Mitsuyoshi Igawa
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With his father's encouragement, Mr. Igawa decided to become a chef when he was a high school student.
He was born in 1984 in Tokyo. With his father's encouragement, he decided to become a chef as a high school student. He went to a culinary school and became a chef after graduation. After studying Kyoto cuisine at Kyokaiseki Minokichi for eight years, he left the company and entered a different business field. Four years later, he returned to the culinary industry to help at a friend's Kushiage restaurant, Choeat. In 2022, he became independent and opened Ginza Mitsuyoshi. Every day, he serves excellent dishes based on delicate Kyoto cuisine.
井川 光由Mitsuyoshi Igawa
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Nihonryori Tomita
日本料理とみた
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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冨田 浩Hiroshi Tomita
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Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.
He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.
冨田 浩Hiroshi Tomita
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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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Aged Wagyu Yakiniku Aging Beef Shibuya Branch
熟成和牛焼肉エイジング・ビーフ 渋谷店
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others
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尾関 岳Gaku Ozeki
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Delivering the taste and pleasure that only "aged Wagyu beef" can provide.
Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.
尾関 岳Gaku Ozeki
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Kagurazaka Jiyaki Unasen
神楽坂 地焼うな泉
- Kagurazaka, Tokyo
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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兼松Kanematsu
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Mr. Kanematsu is a chef dedicated only to the culinary arts, presenting the essence of Nagoya's pride, Jiyaki Eel, in his sincere work.
He was born in 1977 in Aichi, the owner of Kagurazaka Jiyaki Unasen. Starting his career at a tempura restaurant in a high-class hotel in Nagoya, he honed his skills in various genres, including Japanese and Italian. Later, he studied at a restaurant specializing in eel, a part of Nagoya's culinary culture, and moved to Tokyo, hoping to offer Jiyaki eel with the same taste and price as his hometown. In June 2024, he established his current restaurant in Kagurazaka, bringing the same deliciousness and enjoyment as in his hometown with his dynamic Nagoya-style Jiyaki technique.
兼松Kanematsu
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Nidaime Sushi Katsurada Ebisu & Daikanyama Branch
二代目 鮓 桂田 恵比寿・代官山店
- Daikanyama, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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光野 智昭 Tomoaki Mitsuno
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Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.
He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.
光野 智昭 Tomoaki Mitsuno
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Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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保崎 航大Kodai Hosaki
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Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.
He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.
保崎 航大Kodai Hosaki
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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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Nihonshu Bar Ryu
日本酒BAR龍
- Kumamoto, Kumamoto
- Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake
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遠山 智帝Tomotada Toyama
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Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.
He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.
遠山 智帝Tomotada Toyama
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Unagi Komagata Maekawa Marunouchi Branch
鰻 駒形 前川 丸の内店
- Marunouchi, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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笠原 広一Koichi Kasahara
The Chef's Recommendations -
He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.
He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.
笠原 広一Koichi Kasahara
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Katsuemon
勝衞門
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)
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安田 達志Tatsushi Yasuda
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A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.
Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.
安田 達志Tatsushi Yasuda
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Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch
雌牛専門店 板前焼肉一牛 心斎橋本店
- Minamisemba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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STEAK HIKARU
ステーキ ヒカル
- Matsuyama/Kume/Wakasa, Okinawa
- General,Western / General / Hamburger Steak / Steak
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亀谷 光Hikaru Kameya
The Chef's Recommendations -
After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.
Born in Okinawa in 1986. He has always enjoyed meat, and upon reaching the age of 26 he worked in Shippu Horumon, a yakiniku (Japanese BBQ) restaurant in Okinawa. There, he gained experiences and learned about how to make meat delicious and the importance of sauce and seasonings in enhancing the taste of yakiniku. Eventually, he made his own formula of special sauce that he called "Hikaru Sauce" for two years while managing a coffee shop. His dream of opening his own restaurant became real as he opened STEAK HIKARU in August of 2017. Since then, he dedicated himself to create"delicious steaks that he wants to eat," which lead him to bring many customers.
亀谷 光Hikaru Kameya
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Restaurant ROSE FARM HOUSE
Restaurant ROSE FARM HOUSE
- Tsukuba, Ibaraki
- Creative,Sosaku (creative) / Western Sosaku (creative cuisine) / Soft Ice Cream
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木下 知也Tomoya Kinoshita
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Struggling but enjoying providing space and food that interacts with nature.
Mr. Kinoshita was born in 1988 in Ibaraki. After graduating from culinary school, he worked at a restaurant in Tokyo. Later, while moving from place to place in Japan, he came into contact with foodstuffs unique to the region. In April 2021, he returned to his hometown following the renovation of the facility and became the head chef and manager of Restaurant ROSE FARM HOUSE. He finds it interesting to offer meals that confront nature as a "rose farm" rather than the conventional cuisine and the facility's operation.
木下 知也Tomoya Kinoshita
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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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KOHAKU CHIBO Toranomon
琥 千房 虎ノ門
- Toranomon, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / Japanese Beef Steak
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原 敬規Takanori Hara
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Mr. Hara is a chef who puts his passion for teppanyaki, hoping people will enjoy them using all five senses.
He was born in 1983 in Hiroshima. Since childhood, he has loved to cook. After graduating from culinary school, he trained at a Japanese restaurant for two years. When he wanted to be involved in okonomiyaki, the soul food of his hometown, Hiroshima, he came across and joined CHIBO, a company that operates mainly okonomiyaki restaurants nationwide. Since 2020, he has been working as the manager of KOHAKU CHIBO Toranomon. As teppanyaki is cooked right in front of the guests, he ensures that they can enjoy not only the taste of the food but also the sight of it.
原 敬規Takanori Hara
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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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Osakaya Hamaguchi Main Branch
大阪屋 浜口本店
- Nagasaki City, Nagasaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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小松 貴之Takayuki Komatsu
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An expert connoisseur of meat and responsible for menu development for the Osakaya Group.
Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.
小松 貴之Takayuki Komatsu
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