921 - 940 of 1713 chefs
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Toyosu Kinpura
豊洲・金ぷら
- Harumi, Tokyo
- Dining Bar,Dining bar / Oden / Beer / Cocktail
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小林 凌Ryo Kobayashi
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A young chef leading a new style of oden restaurant.
Mr. Kobayashi was born in 2002 in Fujimino-shi, Saitama. He graduated from culinary school and honed his skills through experiences in Italian and Japanese cuisine. Since February 2024, he has been the chef at Toyosu Kinpura, bringing vitality to the restaurant. With a desire to offer oden to visitors from overseas as well, he welcomes guests with meticulous preparation every day. His sincerity shines through in both the dishes he serves and his approach to customer service. He welcomes guests every day with careful preparation as he wants "visitors from overseas to enjoy Oden as widely as possible." His sincerity shines through in both the dishes he serves and his approach to customer service. This young chef's honesty is reflected in the cooking he serves and the service he provides to customers.
小林 凌Ryo Kobayashi
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Hakata Motsunabe Yamanaka Ginza Branch
博多 もつ鍋 やま中 銀座店
- Ginza, Tokyo
- Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)
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山中 幸一 Koichi Yamanaka
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Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.
He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.
山中 幸一 Koichi Yamanaka
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Jukusei Sushi Rita
熟成鮨利他
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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小森 将也Masaya Komori
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Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.
He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.
小森 将也Masaya Komori
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Wolfgang's Steakhouse Teppan
Wolfgang's Steakhouse Teppan
- Ginza, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
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ウルフギャング・ズウィナーZwiener Wolfgang
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Founded an "extraordinary steakhouse" that delights gourmets.
Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.
ウルフギャング・ズウィナーZwiener Wolfgang
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Washoku Takagi
Washokuたか木
- Miyazaki City, Miyazaki
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Japanese Sosaku (creative cuisine)
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高木 悠平Yuhei Takagi
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Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.
He was born in 1984 in Kyoto. Later, he grew up in Miyazaki, which is rich in nature. Since childhood, foodstuffs from the sea and the mountains have been familiar to him. Attracted by a job where he could sublimate the deliciousness of ingredients, he entered the culinary world at the age of 21. After 17 years of training at resort hotels, kaiseki restaurants, and popular Japanese restaurants in Miyazaki, he opened his own restaurant, Washoku Takagi, in March 2022. He always wishes that people would learn about the wonderful ingredients Miyazaki has to offer through its cuisine.
高木 悠平Yuhei Takagi
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Mutenka Yakiniku FOODLAB Tsukiji
無添加焼肉 FOODLAB 築地
- Tsukiji, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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川島 良太Ryouta Kawashima
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Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.
He was born in 1984 in Tokyo. He has loved cooking since he was a child. Wanting to make a career out of such love, he dreamed of becoming a chef as his future dream. After graduating from school, he became a chef and began his training. He worked at an Italian restaurant for 3 years, a Japanese restaurant for 3 years, a restaurant specializing in chicken dishes for 5 years, and a medicinal herb restaurant for 4 years, gaining a wide variety of experience. Currently, he is a chef at "Mutenka Yakiniku FOODLAB Tsukiji."
川島 良太Ryouta Kawashima
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BENJAMIN STEAK HOUSE ROPPONGI
BENJAMIN STEAK HOUSE ROPPONGI
- Roppongi, Tokyo
- Steak,Yakiniku/Steak / General / Seafood / Steak
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef embodying the authentic taste and culture learned in Canada.
Mr. Ichinomiya was born in 1971 in Akita. From a young age, he admired chefs and decided to pursue a career in cooking. He honed his skills for ten years in several restaurants, including a steakhouse in Canada, where he learned authentic taste and culture. Saying that " cooking is a four-dimensional process and learning about culture," he understands not only the taste of unique foreign cuisines but also their culture and cooks with all his heart and soul. He is a chef with a sincere attitude toward cooking and a strong spirit of inquiry, such as refusing Japanese seasonings in his personal life to understand the Western taste.
一ノ宮 義孝Yoshitaka Ichinomiya
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Mori no Kenja
森の賢者
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
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鈴木 淳Jun Suzuki
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He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.
He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.
鈴木 淳Jun Suzuki
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Doikatsuman Gion Yasaka Branch
土井活鰻 祇園八坂店
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Unagi (eel),Japanese / Unagi (eel)
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土井 貴史Takashi Doi
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Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.
Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.
土井 貴史Takashi Doi
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BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / European / General
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef who trained in Canada for ten years thoroughly pursues European cuisine.
Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.
一ノ宮 義孝Yoshitaka Ichinomiya
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shirohacha koshitsu annex
四六八ちゃ個室別館
- Toyama Station, Toyama
- Sushi,Japanese / General / Sushi / Sake
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河上 卓博Takuhiro Kawakami
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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
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Fugu Ryori Tomoe
ふぐ料理 ともえ
- Kyotogosho/Nishijin, Kyoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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亀井 一洋Kazuhiro Kamei
The Chef's Recommendations -
His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.
He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).
亀井 一洋Kazuhiro Kamei
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ACiD brianza
ACiD brianza
- Azabu-Juban, Tokyo
- French,Italian/French / French
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児玉 智也Tomoya Kodama
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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
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Focacceria la Brianza
Focacceria la Brianza
- Nihonbashi, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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野口 大策Daisaku Noguchi
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Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.
He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.
野口 大策Daisaku Noguchi
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GARDEN HOUSE HIROSHIMA
GARDEN HOUSE HIROSHIMA
- Kamiyacho/Motomachi, Hiroshima
- Italian,Italian/French / Pizza / Beer / Steak
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橋本 真吾Shingo Hashimoto
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A chef who is particular about ingredients and brings out the best of them through simple cooking.
Mr. Hashimoto was born in 1983 in Hiroshima. His love of eating led him to a culinary career, and he became a chef at 24. After studying at Italian and French restaurants in Tokyo, he opened GARDEN HOUSE HIROSHIMA in August 2024. He is especially good at cooking with vegetables and is particular about using high-quality ingredients. Desiring to serve dishes that make the most of the ingredients' flavor, such as fresh local vegetables and seafood, he is a chef who creates simple but meticulously prepared dishes.
橋本 真吾Shingo Hashimoto
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Izakaya Tanuki
居酒屋たぬき
- Nishi-Azabu, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)
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酒井 健Ken Sakai
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The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.
After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.
酒井 健Ken Sakai
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Asagaya Birdland
阿佐ヶ谷バードランド
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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千野 桂一Keiichi Chino
The Chef's Recommendations -
In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).
Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.
千野 桂一Keiichi Chino
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Okinawa Kaiseki Akasaka Tantei
沖縄懐石 赤坂潭亭
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Okinawa Cuisine
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飯倉 健二 Kenji Iikura
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Aiming to be a bridge to connect the world through cuisine.
Mr. Iikura was born in 1973 in Tokyo. Becoming a chef has been his dream since he was a student. After studying for about 10 years at a Japanese restaurant, Sakuichi, in Osaka, he returned to Tokyo. Worked at kappo and Japanese restaurants in Tokyo before entering Akasaka Tantei in 2010. Upon joining the restaurant, he became sous chef and was promoted to head chef in 2020. He aims to contribute to the development of Okinawan cuisine and culture, saying, "I want to make the most of Okinawan flavors based on Japanese cuisine."
飯倉 健二 Kenji Iikura
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Kyoboshi
京星
- Gion, Kyoto
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)
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榊原 俊徳Toshinori Sakakibara
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Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].
He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.
榊原 俊徳Toshinori Sakakibara
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arkua
arkua
- Kokubuncho/Ichibancho, Miyagi
- French,Italian/French / French / Wine
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渡邊 政也Masaya Watanabe
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A chef who creates playful dishes while utilizing French techniques.
Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.
渡邊 政也Masaya Watanabe
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