1101 - 1120 of 1843 chefs
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RESTAURANT ASADOR CarneSio
RESTAURANT ASADOR CarneSio
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Steak,Yakiniku/Steak / General / Steak / Wine
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加藤 俊明Toshiaki Kato
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Attracted by the authentic taste, Mr. Kato devoted himself to Italian cuisine.
He was born in 1976 in Tokyo. After graduating from high school, he went on a trip to Rome with friends and was so impressed by the delicious food he tasted there that he decided to enter the culinary world. After graduating from Tama Technical College For Cooking, he joined WDI Capricciosa Corporation. When the president of the current company decided to start his own business, he was invited to join the company in 2005. Currently, Mr. Kato is the head chef at "RESTAURANT ASADOR CarneSio" and also serves as the company's vice president.
加藤 俊明Toshiaki Kato
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Ryotei Kawabun
料亭 河文
- Marunouchi, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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富田 英樹Hideki Tomita
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Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.
He was born in 1970 in Aichi. Spending his childhood with his father, who ran a ramen restaurant, he naturally developed an interest in cooking through that experience. He decided to become a chef like his father and trained at Ryotei Kawabun to hone his skills. Having earnestly improved his skills, he expresses his cuisine as a work of art that goes beyond just technique and puts his heart and soul into it.
富田 英樹Hideki Tomita
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Nikuya Setsugekka NAGOYA
肉屋雪月花NAGOYA
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
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To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.
He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.
田中 覚 Satoru Tanaka
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Sushidokoro Kihara
鮨処 木はら
- Hakodate, Hokkaido
- Sushi,Japanese / Sushi
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木原 茂信Shigenobu Kihara
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40 years of devoted sushi career creates Hakodate special sushi.
He was born in Hokkaido in 1960, and became an apprentice at a sushi restaurant when he was 15 years old. He learned the basic of Edomae sushi from the senior staff. Relatively young at the age of 34, he started his own restaurant [Sushidokoro Kihara] in Hakodate. 4 years later, fell in love with the location overlooking the Tsugaru Strait, he moved to the current location. Keeping Hakodate special sushi as his creed, he serves sushi using the best local fish.
木原 茂信Shigenobu Kihara
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Oryori Sogo
御料理そごう
- Kawaramachi Station, Kagawa
- Kaiseki (course menu),Japanese / Unagi (eel) / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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十川 和彦Kazuhiko Sogo
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Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.
He was born in 1980 in Kagawa and began his culinary career at 17, working part-time at an Izakaya (Japanese-style pub). After that, he continued to gain experience at Japanese restaurants in the prefecture. He has been refining his Japanese cuisine skills not only through the techniques he learned in his training but also through his efforts. In 2018, he opened his own restaurant, Oryori Sogo, which he had longed for. He expresses the local flavors of his hometown with his knowledge and talent in each dish. His cuisine, which draws out the best of the ingredients and combines amazing taste and beauty, has gained the support of many people.
十川 和彦Kazuhiko Sogo
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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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Yummy
八味 〜yummy〜
- Roppongi, Tokyo
- Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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平野 信英Nobuhide Hirano
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With over 40 years of experience as a chef, Mr. Hirano offers dishes that fascinate both the palate and the mind.
He was born in 1964 in Tokyo. Starting his culinary career in his teens, he opened a teppanyaki restaurant, Doremi, in Kameido in 1988. It quickly gained popularity and expanded branches in Ginza and Nihonbashi. He has also been active in television and magazines and has won the TV Tokyo program "TV Champion." In 2012, he opened a Hawaiian restaurant, No Reservations, in Ningyocho. In July 2024, he newly opened Yummy in Roppongi. Utilizing his experience and skills as a chef over 40 years, he delivers dishes with heart and soul.
平野 信英Nobuhide Hirano
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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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L'aisance
L'aisance
- Fukui City, Fukui
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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吉川 正裕Masahiro Yoshikawa
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Mr. Yoshikawa aims to create a dining space where people can thoroughly enjoy the bounty of Fukui, the local area.
He was born in Fukui. After studying the basics of Western and French cuisine at the Teikoku Hotel in Osaka, he gained experience in wine bars and multinational restaurants. Valuing the connection with the community and wanting people to understand the backbone of the cuisine, he also devotes himself to supervising local restaurants, teaching cooking with local food resources, and participating in nutrition education programs for children. At L'aisance, which opened on July 15, 2022, he and Mr. Akae, with whom he has a close friendship, express their unique sensibility.
吉川 正裕Masahiro Yoshikawa
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Higashiazabu Ito
東麻布 いと
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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伊東 彰Akira Ito
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The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.
Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.
伊東 彰Akira Ito
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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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honda Azabujuban Branch
honda 麻布十番店
- Azabu-Juban, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Soba (noodles)
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本田 祐三Yuzo Honda
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Mr. Honda pursues new possibilities for Japanese cuisine with his unique sensibilities and techniques.
He was born in 1982 in Chiba. He started his career as a chef, wanting to make people happy through food. Fascinated by Japanese cuisine's depth and seasonal ingredients' beauty, he continued his culinary training to acquire the skills to bring out the best of the ingredients. In 2013, he opened honda Azabujuban.
本田 祐三Yuzo Honda
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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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Tempura Kitagawa
天ぷら 北川
- Ebisu, Tokyo
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sake
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村田 直彦Naohiko Murata
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A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.
Mr. Murata was born in 1982 in Shizuoka. Raised in a family of sushi chefs, he began his apprenticeship at the age of 16 at his family's. At a Michelin two-star tempura restaurant, he learned the essentials of tempura by watching and learning directly from the master next to the main counter. After that, he thoroughly mastered fish preparation and aging skills at a one-star sushi restaurant. Seeking to explore a different angle from tempura, he honed his unique sensibility in the world of sushi. His dishes are the result of his broad experience and deep inquisitiveness, reflecting his respect for the ingredients and his mastery of cooking.
村田 直彦Naohiko Murata
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OGASAWARA-HAKUSHAKU-TEI
小笠原伯爵邸
- Ichigaya, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
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ゴンサロ ・アルバレスGonzalo Alvarez
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Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.
Born in 1978, he supported his parents who was running a guest house where he familiarized himself with cooking. Graduating cooking school in Barcelona, he built up his career at 1 star [L'Esguard] and other restaurants. At [Neichel], one of the most famous restaurant in Spain, he experienced being a chef of all sections, and assistant chef. In 2008, he became an executive chef at [Mugaritz], and at OGASAWARA-HAKUSHAKU-TEI in 2009. Pursuit of unique Spanish based on Spanish cooking tradition evolved with Japanese ingredients supports the star rating for the 8th straight year.
ゴンサロ ・アルバレスGonzalo Alvarez
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Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小山 展男Nobuo Oyama
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Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
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Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto
石垣牛炭火焼肉 やまもと
- Miyako Island/Ishigaki Island, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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山本 豊Yutaka Yamamoto
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He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.
He was born in 1961 in Osaka prefecture. When he had a part time job at a bistro cafe in his school days, he liked seeing the guests enjoying his dishes. This led him to the cooking field when he graduated from school. He improved his cooking skills for various genres at Japanese, western, and yakiniku (Japanese BBQ) restaurants in Osaka. In 1995, he got married and moved to the hometown of his wife, Ishigaki-jima Island, Okinawa prefecture. When he encountered Ishigaki Beef which was not well known at that time, he was fascinated with its exquisite taste. In the same year, he opened the current yakiniku restaurant which has become one of the top restaurants on the island. His restaurant is loved by both the locals and tourists.
山本 豊Yutaka Yamamoto
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Teppanyaki Sumiyaki Saito
鉄板焼炭焼さいとう
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak
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齋藤 大樹Daiki Saito
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Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.
He was born in 1979 in Tokyo and raised in Hiroshima. As his father was a chef and his maternal grandmother ran a Japanese-style hotel, he decided to become a chef and moved to Tokyo. While training in the restaurant business of Tokyu Corporation, he also attended a confectionery school and honed his skills in Western cuisine, banquet cuisine, and bridal cuisine. Later, he worked at a creative Japanese restaurant. In 2004, he worked at a Teppanyaki restaurant in Ginza, and he became the chef and owner of Teppanyaki Oribe in 2010, the predecessor of the current restaurant. In 2019, he relocated the restaurant and re-opened it independently with a new name, Teppanyaki Sumiyaki Saito.
齋藤 大樹Daiki Saito
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Japanese Fermented Degustation Bar ODORU
Japanese Fermented Degustation Bar ODORU
- Honmachi/Sakaisujihonmachi, Osaka
- Vegan/Vegetarian/Macrobiotic,Other / Shojin Ryori (Buddhist cuisine) / Shojin Ryori (Buddhist cuisine) / General
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若宮 たみ江Tamie Wakamiya
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Ms. Wakamiya offers guests food that is kind to the body and soul.
Hello, my dears, This is Tamie from Japanese Fermented Degustation Bar ODORU. My wish is to be your friend, and this thought is based on my own experiences, such as traveling to many countries and living overseas. What always comes to my mind is that you can experience a place more deeply when you have friends there, even in the middle of your travels. Among those experiences, dining is something that fully stimulates all five senses, making your experience richer and deeper. For that reason, I've opened my place in Osaka, the city where I grew up and where I still fall in love with every day. I'd love for you to have a local experience, just as we Japanese enjoy at home-savoring the umami and dashi uniquely of Osaka, as well as fermented foods and seasonings that are distinctly Japanese. At my place, I focus on using domestic ingredients and elements of Buddhist cuisine, which promote both physical and mental health. You can even enjoy a mini-lesson on Japanese dining culture while you dine. I will be very happy if you come to love Japan even more through these experiences than you know now. Thank you. Sincerely, Tamie
若宮 たみ江Tamie Wakamiya
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Peter Luger Steak House Tokyo
ピーター・ルーガー・ステーキハウス 東京
- Ebisu, Tokyo
- Steak,Yakiniku/Steak / American / Steak / Wine
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高知尾 文彦Fumihiko Takachio
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The dream has come true, but Mr. Takachio still has feelings from back then.
He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.
高知尾 文彦Fumihiko Takachio
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