1041 - 1060 of 1761 chefs
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Sushi-dokoro Tatsutoshi
鮨処 竜敏
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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廣瀬 秀敏Hidetoshi Hirose
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Operates a renowned restaurant that has been loved for over a quarter of a century in Susukino.
Mr. Hirose was born in 1973 in Hokkaido. He chose the restaurant business as a job to acquire expertise. Entered a sushi restaurant in his hometown of Sapporo and began his life as a professional chef in earnest. At age 26, he opened his own restaurant in Otaru, where many of the best sushi restaurants are gathered. Three years later, he moved from the Otaru branch (closed) to Susukino and opened Tatsutoshi. Currently, he not only manages the restaurant but also takes part in Hokkaido product exhibitions held throughout Japan.
廣瀬 秀敏Hidetoshi Hirose
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Handmade Soba Makino
手打そば まきの
- Kakuozan/Higashiyama Park, Aichi
- Soba (noodles),Japanese / Soba (noodles)
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牧野 満Mitsuru Makino
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The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.
Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes.
牧野 満Mitsuru Makino
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le Bistro Montmartre
ビストロ モンマルトル
- Shin Toshin, Okinawa
- French,Italian/French / General / French / Pasta
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植村 慎太朗Shintaro Uemura
The Chef's Recommendations -
He opens his door to his own world of cooking than his father's.
Born in 1973 in Tokyo. His father was a Chinese chef. He wanted to create his own life and started his French cuisine career at 18 years old. After 7 years of experience at restaurants in Ginza and Aoyama, he left for France in 1999 and widened his experience at [La Regalade], which was the most difficult restaurant to secure a reservation from in those days, [Beauvilliers] as a chef de partie, and 3-star [Pierre Gagnaire]. Returning to Japan, he expanded his experience as a chef at [Auxamis Tokyo], and a main dining chef at [THE BUSENA TERRACE] in fall, 2009. In December, 2012, he opened [le Bistro Montmartre].
植村 慎太朗Shintaro Uemura
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Kanda Unomaru
神田 宇廼丸
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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永田 浩二Koji Nagata
The Chef's Recommendations -
A sincere chef finally goes independent after many years of training.
Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.
永田 浩二Koji Nagata
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La Stella Polare
La Stella Polare
- Yoyogi-Uehara, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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大林 秀史Hideshi Obayashi
The Chef's Recommendations -
Mr. Hideshi Obayashi became a chef to please people, and went independent after improving his skills at renowned restaurants.
He was born in 1977 in Ibaraki prefecture. He started cooking in his childhood, and found that cooking was fun when he made pasta. As his parents were operating a bakery and cake shop, he also dreamed of becoming a chef or service staff to please people. He worked as a service staff at an izakaya (Japanese pub), then entered [CHIANTI]. After working at their different branch, he became the master chef at [CHIANTI Yoyogi-Uehara branch]. In 2017, he was transferred to [CHIANTI Nishiazabu branch] when the Yoyogi-Uehara branch closed. In July, 2019, he went independent and opened [La Stella Polare].
大林 秀史Hideshi Obayashi
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Waryori Hanajin
和料理 はな甚
- Kawagoe, Saitama
- Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General
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立花 義春Yoshiharu Tachibana
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The world of cuisine that began with an actor and his two hats
Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.
立花 義春Yoshiharu Tachibana
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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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Teppan Yakiniku Okuno Hosomichi
鉄板焼肉オクノホソミチ
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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清 大地Daichi Kiyo
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Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.
He was born in 1978 in Hyogo. As a student, he worked part-time in a restaurant, but he went on to work in the construction industry after graduation. Later, he became independent and established his own company. While working, he aspired to run a restaurant because of his deep concern for the nutrition and quality of worker's meals. Considering the location and the genre of cuisine, he opened his restaurant Teppan Yakiniku Okuno Hosomichi in May 2024.
清 大地Daichi Kiyo
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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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Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch
ひつまぶし和食備長 中洲川端店
- Kawabata/Gion, Fukuoka
- Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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小川 浩次郎Kojiro Ogawa
The Chef's Recommendations -
He had a dream of becoming a chef as a child. After a long period of training and experience, his dream came true.
He was born in Fukuoka in 1981. His fascination towards cooking started after he read a manga about a sushi chef when he was an elementary school kid. Later, he decided to become a chef after watching a chef on a TV program. After graduating from school, he was trained at several well-established restaurants, and learned cooking techniques and how to judge ingredients. These restaurants include a well-established traditional Japanese cuisine restaurant of Kyoto [Nanzenji Hyotei], and [Teianryo Negami] and [Sushi to Wa no Shoku Seikichi] of Fukuoka. In 2013 he started working for [Bincho Co., Ltd.], demonstrating his skills at [Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch].
小川 浩次郎Kojiro Ogawa
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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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Sumibi Yakiniku Tsunku
炭火焼肉つんく
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)
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宮本 宏明Hiroaki Miyamoto
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Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.
Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.
宮本 宏明Hiroaki Miyamoto
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Hitsumabushi Nagoya Bincho Esca Location
ひつまぶし備長 エスカ店
- Nagoya Station, Aichi
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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藤井 光Hikaru Fujii
The Chef's Recommendations -
藤井 光Hikaru Fujii
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La Vista Hakodate Bay Seafood Chinese Cuisine KAI FOO ROU
ラビスタ函館ベイ 海鮮中華料理 海風楼
- Hakodate, Hokkaido
- Chinese,Chinese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / General
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福島 和弘Kazuhiro Fukushima
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He puts affection in each dish, bringing out the original tastes of the ingredients.
He was born in 1983 in Aomori prefecture. As his parents were busy working, he often cooked since he was a child, and naturally entered the cooking field. When he entered Hakodate Junior College, he was busy studying at the Department of Food Science Nutrition in the daytime, and at its culinary school at night. After accumulating experience as a Chinese chef at a hotel in Hakodate city, he entered [Seafood Chinese Cuisine Kaifuro] in 2010. Currently, he puts affection in each beautifully-finished dish, bringing out the original tastes of the ingredients.
福島 和弘Kazuhiro Fukushima
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THE TASTE
THE TASTE
- Shichijo/Tambaguchi, Kyoto
- Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake
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星野 貴大Takahiro Hoshino
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Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.
He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.
星野 貴大Takahiro Hoshino
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Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten
ぎゅうとん合戦 ブランド牛・アグー豚一頭買い肉料理専門店
- Onna-son, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Yakiniku (grilled meat)
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宇栄原 啓Kei Uehara
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He works to create dishes that bring out the flavors of Okinawan ingredients
He was born in 1972 in Uruma city, Okinawa prefecture. This chef meticulously selects his ingredients, which include branded beef, rare parts of pork, and juicy, sweet local vegetables, nurtured in the bright Okinawan sunshine. He also carefully crafts recipes that bring out the flavors of these ingredients. Gyudon Gassen is beautifully located and customers are blessed with a picturesque view. He continues to create top-class cuisine, so that customers enjoy being at his restaurant even more.
宇栄原 啓Kei Uehara
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Enji
煙事
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / Curry / General / General
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尾花 敬史Keishi Obana
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Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.
Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.
尾花 敬史Keishi Obana
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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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Steak & Wine Style Budounoki
ステーキ＆ワインスタイル ぶどうの樹
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Wine
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阿部 大祐Daisuke Abe
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He offers to the guests, wonderful moments with steak and wine.
He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].
阿部 大祐Daisuke Abe
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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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