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1081 - 1100 of 1713 chefs

Sushi Urayama Main branch

鮨うら山 本店

  • Sakae, Aichi
  • Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

小山 和隆Kazutaka Koyama

Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region). 

He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.

小山 和隆Kazutaka Koyama

Sushi Kapppo Otanko Funabashi Branch

寿司割烹 御旦孤 船橋店

  • Funabashi, Chiba
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市川 正ICHIKAWA TADASHI

Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.

He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".

市川 正ICHIKAWA TADASHI

Ryukyu Chinese Dining Tama

琉球チャイニーズダイニング TAMA

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Chinese,Chinese / Okinawa Cuisine / General / Wine

玉代勢 文廣TAMAYOSE FUMIHIRO

The Chef's Recommendations

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.

玉代勢 文廣TAMAYOSE FUMIHIRO

Unagi Toku

うなぎ 徳

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine

伊窪 純一郎Junichiro Ikubo

A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie. 

He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.

伊窪 純一郎Junichiro Ikubo

Sushi Shirahata

鮨 しらはた

  • Matsushima, Miyagi
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

白幡 邦友Kunitomo Shirahata

The Chef's Recommendations

Raised by parents running a sushi restaurant, naturally chose to become a sushi chef.

Born in Miyagi Prefecture, 1945. Parents ran a sushi restaurant and a fishmonger, naturally chose to become a sushi chef. After graduating from high school, trained at [Sushi Nakata] in the Imperial Hotel. Returns to his home province, continues to pursue the path of a Sushi craftsman. Puts heart and soul into imparting the joy of the seasonal tastes to the customers that choose this establishment out of the myriad of sushi restaurants around. The delicate craftsmanship has become popular with locals as well as people visiting for business or leisure in the Sendai area.

白幡 邦友Kunitomo Shirahata

Steak and Hamburg Steak Outburst & Ponta

ステーキとハンバーグの店 Outburst & Ponta

  • Nasu, Tochigi
  • General,Western / Hamburger Steak / Steak / Wine

石水 久美子Kumiko Ishimizu

Taste exquisite dishes featuring the unique natural bounties of Nasu

Born January 1979 in Tokyo. Awakened to the fun of cooking through a part-time job at a restaurant when he was a student, and dropped out of college to pursue professional cooking. Initially polished skills at Obanzai(Kyoto style side dish) Restaurant in Tokyo, and after moving here to Nasu, has engaged in creative Japanese and Western dishes. Continues to provide the unique flavors of Nasu, which is blessed with many food sources, every day.

石水 久美子Kumiko Ishimizu

Trattoria BiCOLORE Yokohama

Trattoria BiCOLORE Yokohama

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / Pasta

佐藤 護SATO MAMORU

The Chef's Recommendations

In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants

He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.

佐藤 護SATO MAMORU

Teppanyaki Atsu-Atsu

鉄板焼き あつあつ

  • Korinbo/Katamachi, Ishikawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / General

多川 滋樹Shigeki Tagawa

He mastered tappanyaki (grilled on iron griddle) cuisine in his own style, after accumulating training in Kanazawa and Osaka.

He was born in 1981 in Ishikawa prefecture. After working in various fields, at the age of 27 he started training at a teppanyaki (grilled on iron griddle) restaurant in Kanazawa for 2 and a half years, and at a high-end teppanyaki restaurant in Osaka for 3 years. In February 2015, he opened [Teppanyaki Atsu-Atsu] in Kanazawa to offer reasonable teppanyaki which is generally considered high-budget. His dishes served in his own style receive high reputation, such as steak with A5-rank Hida Beef, and a teppan (iron griddle) Chinese menu cooked on an iron griddle.

多川 滋樹Shigeki Tagawa

Chugoku Ryori Koka

中国料理 孝華

  • Susukino, Hokkaido
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan

富井 祥司Shoji Tomi

The Chef's Recommendations

His career in Chinese cuisine began when he decided to move to Tokyo to open a ramen restaurant.

Born in Niigata prefecture in July 1948, Mr. Tomi is the second son in a farming family. After graduating from middle school, he decided that he wanted to work in Tokyo, and from there, he moved into Chinese cuisine. After working for 10 years in Tokyo, he honed his skills for 13 years at the Korakuen Chinese Restaurant in Sapporo, Hokkaido. In 1987, he was appointed as a head chef at "Luhua", the Chinese restaurant in Sapporo Korakuen Hotel. Later, Mr. Tomi became a general head chef, overseeing all of the types of food prepared at the hotel. He has been working for a total of 23 years. In that time, he has taken on many important roles and been involved in the training of junior chefs and promoting development. He was awarded a Medal of Honor with a Yellow Ribbon by the Japanese government in Spring 2014.

富井 祥司Shoji Tomi

Kaisen Teppan Izakaya Aichi

海鮮鉄板居酒屋 あいち

  • Higashi-Dori/Doyama, Osaka
  • Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General

門田 隆行Takayuki Kadota

Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.

He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.

門田 隆行Takayuki Kadota

Himeji Sushi-Ichi

姫路 すし一 (スシイチ)

  • Himeji, Hyogo
  • Japanese,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Fugu (blowfish)

久宗 隆一Ryuichi Hisamune

The Chef's Recommendations

A chef who is passionate about the flavor of ingredients

Chef Hisamune was born in Himeji on January 22nd, 1975. He was born into his current position as a second generation chef at Himeji Sushi-Ichi. He was raised looking over his father's shoulder as he worked. His parents' home was in Yamasakicho, Shiso, a town in Hyogo Prefecture surrounded by mountains and rivers, where he was in close touch with nature. That experience influenced him to strive to use techniques that highlight, rather than mask, the essential flavors of his ingredients. After graduating from university, he learned at restaurants in Kyoto, Kobe, and elsewhere before returning to his family restaurant, where he continues to work diligently to build upon his 20 years of experience to become an even better chef.

久宗 隆一Ryuichi Hisamune

Miyagi-no-Sakedokoro Torikichi

宮城の酒処 鶏きち

  • Kokubuncho/Ichibancho, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sake

阿部 健Takeshi Abe

We serve specialties of Miyagi such as Charcoal-Grilled and Fresh Seasonal dishes with hospitality.

He was born in 1985 in Miyagi prefecture. He worked at a restaurant in front of Sendai Station for 6 years, where he improved his hospitality skills in a fierce battle zone. Currently he works at Miyagi-no-Sakedokoro Torikichi to please the guests with specialties of Miyagi such as Charcoall-Grilled and Fresh Seasonal dishes, with the guests being delighted with the hospitality unique to Miyagi.

阿部 健Takeshi Abe

OISHI KOMACHI SHINSEN

OISHI KOMACHI SHINSEN

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers)

小仲井 友則Tomonori Konakai

Started as a restaurant producer, and became enthralled by the enjoyment of providing food.

Born October 13, 1976. Originally from Fukushima prefecture. Took part in launching an Asian restaurant as a restaurant producer at age 29, and learned how enjoyable and important it is to provide food and drink. After gaining experience in planning weddings, hotels, etc., he took on the role of supervisor at the teppanyaki (griddle-cooked food) restaurant Nanami-tei in Shibuya. In Spring 2016, he joined the launch of OISHI KOMACHI SHINSEN, and went on to assume his current role.

小仲井 友則Tomonori Konakai

Cave Yunoki

カーヴ・ユノキ

  • Toyama City, Toyama
  • French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French

柚木 栄樹Eiju Yunoki

He is exclusively in French cuisine, to spread the local food culture of Toyama. 

After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama. 

柚木 栄樹Eiju Yunoki

OYSTER & WINE VINOBLE

OYSTER & WINE VINOBLE

  • Akasaka, Tokyo
  • Oyster Bar,Dining bar / Wine

濱岡 靖示Yasushi Hamaoka

A chef and wine expert who captivates people with extensive knowledge.

Mr. Hamaoka is a chef at VINOBLE and a wine expert certified as a senior sommelier by the Japan Sommelier Association. In his previous job, he was involved with wine and was knighted as a "Chevalier" and "Commandeur du Bon Temps" in France for his achievements in wine promotion. With the knowledge and recognition from the country of wine, he skillfully pairs wines with dishes, allowing guests to enjoy the deliciousness of wine and its perfect pairing with food.

濱岡 靖示Yasushi Hamaoka

Trattoria & Pizzeria BEATO

トラットリア&ピッツェリア BEATO

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Italian,Italian/French / Pasta / Neapolitan Pizza / Wine

田中 洋光Hiromitsu Tanaka

He wants to shape his way of thinking to fill the trattoria.

He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.

田中 洋光Hiromitsu Tanaka

CUCINA HIRATA

クチーナ ヒラタ

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian

町田 武十MACHIDA TAKEJU

The Chef's Recommendations

Offering a comfortable space where you can delicious Italian

He was born in Nagano in 1977. He grew up standing behind his mother engaged in a cooking job and aimed to be a chef. He learned Italian cuisine at Osaka Abenotsuji Vocational School for becoming a licensed cook. After graduating, he joined Cucina Hirata. He trained then under the supervision of his predecessor, Mr. Masaru Hirata, for 13 years. He assumed the owner-cum-chef 5 years ago.

町田 武十MACHIDA TAKEJU

Shabu-Shabu Kou Higashimachi main branch

しゃぶしゃぶ紺kou 東町本店

  • Asahibashi, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Okinawa Cuisine / Shabu-shabu (boiled meat slices) / Awamori

上地 秀一Shuichi Uechi

His strong wish [to be a chef] has come true.

He was born in 1974 in Okinawa. As his parents were running a meat and fish shop, he was exposed to the ingredients since he was very young. That is why he already definitely wanted to be a chef at the age of 10. With this strong wish, he always took action [to be a chef]; walked and ate, cooked food by himself, etc. After graduating from Okinawa Cooking School, he worked for hotels, Kappo (Japanese style cuisine) restaurants, and Kaiseki (Traditional Japanese course cuisine) restaurants inside and outside Okinawa. He has been involved from the very beginning to get this restaurant opened.

上地 秀一Shuichi Uechi

Steak Kaisen Teppanyaki Kitakaze

ステーキ・海鮮 鉄板焼 北風

  • Hakodate, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

荒谷 利幸Toshiyuki Araya

The Chef's Recommendations

As a chef, he is making the most of the customer service skills he learnt at a hotel

Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.

荒谷 利幸Toshiyuki Araya

CANTINA Elboraccho

カンティーナ エルボラーチョ

  • Hakata Station, Fukuoka
  • Dining Bar,Dining bar / Mexican/Central American / International/Fusion

岸川 達也Tatsuya Kishikawa

He wants to offer a space for everyone to enjoy a cheerful moment.

He was born in Fukuoka prefecture. After actively working as a staff at an izakaya (Japanese pub) for 10 years, he entered [CANTINA Elborracho]. It is a lively and enjoyable Mexican pub produced on the 10th floor of [KOOTEN] in JR HAKATA AMU PLAZA. It offers a space where everyone can cheerfully enjoy with friends, with glasses and bottles in their hands.

岸川 達也Tatsuya Kishikawa

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