981 - 1000 of 1677 chefs
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Sushi Rebo
鮨 令歩
- Nishiki-sanchome, Aichi
- Sushi,Japanese / General / Sushi / Sake
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佐々木 英師Eiji Sasaki
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Seeing the smiles of all guests is the best part of being a sushi chef.
Mr. Sasaki was born in 1985 in Aichi. At the age of 16, he chose to become a sushi chef and began his training. He changed his job to another industry to "try something different," but returned to sushi chef because he still loved the happy smiles on the faces of his guests when they ate his sushi. At 26, he was chosen as a store manager, and at 27, he set up an affiliated store in Malaysia. Then in January 2021, he was appointed manager of Sushi Rebo at the time of its opening. He provides smooth service to foreign guests with about six and a half years of overseas experience.
佐々木 英師Eiji Sasaki
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Sushi Hiroshima Ajiroya Main Branch
鮨広島 あじろや 本店
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi
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平田 成昭Nariaki Hirata
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A childhood dream led Mr. Hirata to the culinary arts.
Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.
平田 成昭Nariaki Hirata
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Dippalace Mita Branch
ディップパレス 三田店
- Tamachi/Mita, Tokyo
- Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry
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LAKHI SINGNLakhi Singn
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An authentic chef challenged "Japanese hospitality."
Mr. Singn was born in 1980 in India. Came to Japan after a 15-year career as a chef in India. After working in Indian restaurants in Japan for 3 years, he joined DIPWAY JAPAN Co., Ltd. He is currently the chef at Dippalace Mita Branch. While many foreign staff members work at Dip Palace, the restaurant emphasizes "Japanese hospitality. He is always conscious of taking the lead from the staff's side by reading the guests' thoughts and feelings. The entire team is working together to create a comfortable restaurant.
LAKHI SINGNLakhi Singn
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Korean Restaurant Bariton
韓国食堂 バリトン
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ)
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カルロスCarlos
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He entertains the guests with his show-like performances.
Carlos, from Spain, is actively working as a chef at [Ganso Tonbee JR HAKATA CITY branch]. His show-like performances stimulate the five senses of the guests. His performances, filled with a live feeling, make full use of an iron griddle and sounds, aromas, and tastes to amuse the visitors.
カルロスCarlos
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Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location
鰻 ひつまぶし備長 三越銀座店
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)
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中川 代智Daichi Nakagawa
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中川 代智Daichi Nakagawa
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Kyo Ryori Matsusyo
京料理 松正
- Arashiyama, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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小笹 正義Masayoshi Ozasa
The Chef's Recommendations -
Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.
Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation. Grew up watching his grandfather and father, who ran Kyo Ryori Matsusyo. The restaurant and cooking had been familiar to him since childhood, but it was when he graduated from high school that he made the decision to take over the restaurant. He went on to a culinary school and trained at a Japanese restaurant in Kyoto for three years after graduation. Joined his family's restaurant in 2005 and has served as the fourth-generation chef since 2018. He keeps in mind to carefully prepare his dishes so that the producer's thoughts can be expressed in each one.
小笹 正義Masayoshi Ozasa
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Momoyaki Bancho
もも焼き 伴鳥
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken
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菊池 由朗Yoshiro Kikuchi
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He offers savory high-quality chicken to many people.
He was born in 1980 in Fukuoka prefecture. After learning kaiseki (traditional Japanese cuisine) at restaurants/hotels in Kyoto, Nara, and Osaka prefectures, he participated in [World Skills International] as a Kyoto prefecture's representative in 2003. Currently he is actively working as a chef at a restaurant in Hakata City, offering savory high-quality chicken to many people.
菊池 由朗Yoshiro Kikuchi
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IKKYU 19HITOYASUMI Takaoka Toide branch
一休 19HITOYASUMI 高岡戸出店
- Takaoka, Toyama
- Japanese,Japanese / General / Sousaku Sushi (creative sushi) / Coffee
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山崎 愛Ai Yamazaki
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Making use of her attentive hospitality, she became a barista.
She was born in 1989 in Inami, Nanto city, Toyama prefecture. After graduating from high school in her hometown, she entered a confectionery school in Kyoto, where she obtained a certificate as a confectionery hygiene master. After accumulating experience at several cafes and restaurants, she went back to her hometown of Toyama with the aim of opening a restaurant there in the future. To improve her skill, she entered [19HITOYASUMI] where she obtained the knowledge of the latte art, coffee, tea, and herbs, and mastered brewing good coffee and tea. Currently, as a skilled barista and service staff, she welcomes the guests day and night with great hospitality.
山崎 愛Ai Yamazaki
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Kappo Aoyagi
割烹 青柳
- Ashiya, Hyogo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)
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青柳 竜良Tatsuro Aoyagi
The Chef's Recommendations -
Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.
Born in 1971 in Chiba prefecture, he was the son of a chef providing in-flight meals on airplanes. As a child, Mr. Aoyagi saw his father board government airplanes as the head Japanese food chef and provide meals for the emperor and other VIPs, so becoming a chef was a natural path for him. After graduating, he joined Tsukiji Tamura and worked at Tokyo Tamura in Kobe (now known as Kobe Tamura) for 15 years as vice head chef. After gaining further experience at a Japanese restaurant in Sannomiya, Osaka, he opened his own restaurant in December 7, 2011. He currently works as the owner and head chef of Kappo Aoyagi.
青柳 竜良Tatsuro Aoyagi
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La maison du caviar 17°C
La maison du caviar 17℃
- Shimbashi/Shiodome, Tokyo
- French,Italian/French / French / Wine / Whisky
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茶室 翔汰Shota Chamuro
The Chef's Recommendations -
His [sacred dishes] made with the highest-grade ingredients from all over the world attract gourmets of Ginza.
The chef of [17°C] was born in 1990 in Okayama prefecture. Being influenced by his mother who was good at cooking confections, he got interested in cooking and became a professional chef after learning the fundamentals of cooking at a culinary school. After training at [Royal Oak Hotel] at Lake Biwa, he moved to Tokyo and worked at [CHIC peut-etre] in Hacchobori, under Mr. Namai (currently the owner-chef of [Ode]), where he improved his cooking skills to bring out potentials of ingredients, and to arrange his dishes in an excellent design. In 2016, he became a chef at this restaurant when it opened. Currently, he creates dishes with a strong presence, bringing out the original savory taste of high-end ingredients.
茶室 翔汰Shota Chamuro
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Ebisu Kichinoza
恵比寿 吉乃坐
- Ebisu, Tokyo
- Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General
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花輪 成昭Shigeaki Hanawa
The Chef's Recommendations -
Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations
Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy.
花輪 成昭Shigeaki Hanawa
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Hitsumbushi Nagoya Bincho Ikebukuro Parco Location
ひつまぶし備長 池袋パルコ店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Japanese,Japanese / General / Unagi (eel)
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山田 伸一Shinichi Yamada
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山田 伸一Shinichi Yamada
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Hakata Mizutaki Hamadaya
博多 水たき 濵田屋
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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西村 信昭Nobuaki Nishimura
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Seeking for people's happy smile saying [tasty].
He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal.
西村 信昭Nobuaki Nishimura
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Torisei Shijo Kiyamachi Branch
鳥せゑ 四条木屋町店
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)
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川端 清則Kiyonori Kawabata
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This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.
Mr. Kawabata was born in 1964 in Nagasaki. Because he liked making food, naturally, he entered the world of dining. He has continued to hone his skills for nearly 40 years at Torisei, where he began his long career as a chef. It has been around 30 years since he transferred to Torisei Shijo Kiyamachi Branch. He is their longest-serving member and works hard as a dependable restaurant manager. He is skilled as a chef, also in hall management, and works hard with his bright and serious staff to create a lively restaurant.
川端 清則Kiyonori Kawabata
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Gotemba Eki Chikaku Unagi no Hirota
御殿場駅近く 鰻のひろ田
- Gotenba/Susono, Shizuoka
- Japanese,Japanese / Unagi (eel) / Yakitori (grilled chicken skewers) / General
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廣田 保Tamotsu Hirota
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He decided to become a chef when he discovered the joy of customer service while helping out at his mother's restaurant
He was born in Shizuoka Prefecture in 1947. He aspired to become a chef when he started helping out at his mother's restaurant during his university years and discovered the joy of entertaining customers with food and drink. When his older brother took over his mother's restaurant, he went on to train at a long-established eel shop belonging to one of his relatives. After completing his training roughly 35 years ago, he opened his own restaurant in Gotemba called [Unagi no Hirota.] There, he has carefully preserved the secret sauce and techniques passed down since the Meiji Era, which he inherited from his place of training, and serves delicious eel dishes to customers on a daily basis with his naturally friendly smile.
廣田 保Tamotsu Hirota
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Kagoshima Kurokatsu-tei
鹿児島 黒かつ亭
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Miso Katsu (pork cutlet in miso sauce)
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藤本 竜司Ryuji Fujimoto
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He creates exquisite dishes with high-quality ingredients, through experience he accumulated.
He was born in 1988 in Fukuoka prefecture. He entered the restaurant field around 2007, then accumulated experience as a chef at a restaurant in Tokyo for 7 years. After returning to Fukuoka and working at [Ore-no-Kappo Hakata Nakasu], he entered the current company in 2017. [Kurokatsu-tei] uses various high-quality ingredients, such as black pork from Kagoshima. He elaborates dishes everyday, while considering how to make use of the experience he accumulated to cook these exquisite ingredients.
藤本 竜司Ryuji Fujimoto
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Sapporo Italian Restaurant Notte
札幌イタリアン notte(ノッテ）
- Susukino, Hokkaido
- Italian,Italian/French / French / Pizza / Pasta
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木村 大輔KIMURA DAISUKE
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After a parttime job in the industry, he set his sights on the path to becoming a chef
Originally his job working at a restaurant was only a part-time affair, but as his interest in cuisine grew stronger, he decided to start down the path to becoming a chef. At the age of 22 he travelled to Tokyo to train at famous restaurants (French and Italian establishments in Aoyama, French in Ochanomizu) and after gaining enough experience, he returned to Sapporo and acquired his own store. Two years ago, "Notte" was opened for business. Now he serves as the backbone of a restaurant whose concept is high class authentic Italian cuisine in a casual atmosphere.
木村 大輔KIMURA DAISUKE
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Hitsumabushi Nagoya Bincho Maru Bldg. branch
ひつまぶし名古屋 備長 丸ビル店
- Marunouchi, Tokyo
- Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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水谷 正行Masayuki Mizutani
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He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.
He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.
水谷 正行Masayuki Mizutani
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Sushi Somei
鮨 染井
- Ebisu, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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染井 誠司Seiji Somei
The Chef's Recommendations -
A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.
Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.
染井 誠司Seiji Somei
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Nihonshu Bar Komeya Inazuma
日本酒バル・米屋 イナズマ
- Sannomiya, Hyogo
- French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake
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名倉 幸治Koji Nakura
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Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter
Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.
名倉 幸治Koji Nakura
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