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1281 - 1300 of 1843 chefs

Sushi no Jirocho

寿しの次郎長

  • Kurume, Fukuoka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

勝野 良治Ryoji Katsuno

The Chef's Recommendations

This well-respected, skillful, and athletic chef comes from a family with three generations of chefs and connects customers to flavors with an 80-year history.

He was born in Fukuoka Prefecture in 1974 into a sushi-making family. He was brought up playing in the kitchen. His grandfather bought him his own knife when he was in third grade at elementary school. This sparked a natural interest in cooking. As a student, he pursued athletics and even considered going to a sports college. However, he decided that he ought to follow in his father's footsteps and become a chef. He built up 17 years of experience at sushi shops and traditional Japanese restaurants in Fukuoka. Later, he took over at Sushi no Jirocho-the third generation of chefs from his family to work there-and has been there ever since. He is an instructor of the National Japanese Chefs' Association. He is also a lecturer in Japanese cuisine at Fukuoka School of Culinary Arts.

勝野 良治Ryoji Katsuno

Takeru Quindici

タケルクインディチ

  • Kamakura/Zushi, Kanagawa
  • Italian,Italian/French / Italian / Pasta / Pizza

頭山 威見Takeru Toyama

The Chef's Recommendations

A vague dream of living off the cooking he loves turned into a reality

Chef Toyama was born in Kanagawa Prefecture in March 1974. He has loved cooking since he can remember, and always wanted to someday own his own restaurant. With a strong desire to be immersed in the world of cooking, before he was 30, he had gained experience at French and Italian restaurants in his hometown, and also went to work in Italy to study authentic flavors. He shows off his skills every day at his current position, always challenging himself to try new things while attempting to convey the great flavors of local ingredients.

頭山 威見Takeru Toyama

Planetarium BAR

プラネタリウムBAR

  • Shirokane/Shirokanedai, Tokyo
  • Dining Bar,Dining bar

白石 洋介Yosuke Shiraishi

Japanese sake and the stars. A bartender who enjoys and creates what he likes.

Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.

白石 洋介Yosuke Shiraishi

Denko-Sekka Ekimae-Hiroba branch

電光石火 駅前ひろば店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer

田中 匡Kyo Tanaka

The Chef's Recommendations

Have his delicious [okonomiyaki (Japanese savory pancake)] and be cheerful!

He was born in 1983 in Hiroshima. When he was a student, he had a part time job at a restaurant where he realized that cooking and service was fun for him. Through the recommendation of the owner of the restaurant, he decided to be a chef and started full-scale training. He still remembers how happy he was when he mastered the professional level [okonomiyaki] after a long training. The training took a long time, however he was able to learn the deepness of the teppanyaki (grilled on iron griddle) and okonomiyaki foods. Strongly wishing to cook more delicious food, he is currently working actively as the master chef.

田中 匡Kyo Tanaka

ROSEMARY'S TOKYO

ROSEMARY’S TOKYO

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Italian,Italian/French / General / Italian / Cake

鈴木 雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y. 

鈴木 雅人Masato Suzuki

Yakiniku Tokugawaen Hisaya-odori branch

焼肉 徳川苑 久屋大通店

  • Marunouchi, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Naengmyeon (Korean cold noodle) / Yakiniku (grilled meat) / Korean

中島 惇平Junpei Nakashima

Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service. 

Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests. 

中島 惇平Junpei Nakashima

L'ECAILLER OYSTER BAR

レカイエ オイスターバー

  • Hakata Station, Fukuoka
  • Oyster Bar,Dining bar / General / Steak / Western Sosaku (creative cuisine)

長尾 聖Takashi Nagao

This rich-experienced chef prepares oysters into exquisite dishes

He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.

長尾 聖Takashi Nagao

Washoku - shoujyou - Aoyama

和食 猩々 −shoujyou− 青山

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

木下 正人Masato Kinoshita

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].

木下 正人Masato Kinoshita

restaurant Artisan

restaurant Artisan(レストラン アルティザン)

  • Kannai/Bashamichi, Kanagawa
  • French,Italian/French / French / Wine / Cocktail

佐藤 剛Tsuyoshi Sato

Mr. Tsuyoshi Sato offers addictive savory dishes with a strong impact. 

He was born in 1972 in Niigata prefecture. After working part time at a steak house, he entered [Atsugi Royal Park Hotel]. In his 4th winter there, he was fascinated with the high-quality cuisine and speediness of Phillipe Batton who was visiting Japan for a hotel fair. Then he trained at a renowned French restaurant in Japan, and went to France. After returning to Japan, he opened [restaurant Artisan] in 2000 in Naha city. In 2007, he closed the restaurant to go to Tokyo. In 2018, he reopened the restaurant in Nihon-odori, Yokohama.

佐藤 剛Tsuyoshi Sato

Sha Tom Yum Kung Pochana

シャー・トムヤムクン・ポーチャナー

  • Ueno, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry

チャイ・ナ・ライChai Na Rai

A chef who loves his homeland of Thailand above all else

Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.

チャイ・ナ・ライChai Na Rai

Kitamae Soba Takadaya (Suehiro)

北前そば高田屋・末広店

  • Takaoka, Toyama
  • Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)

市原 昭久Akihisa Ichihara

He was inspired to become a chef because of his father

Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.

市原 昭久Akihisa Ichihara

Utsuwa Ryori Sano

うつわ料理 さ乃

  • Asakura, Fukuoka
  • Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine)

佐野 純子Junko Sano

The Chef's Recommendations

Heartfelt dishes prepared in a traditional Japanese guesthouse built over 90 years ago

Born in Fukuoka Prefecture, Ms. Sano took her long-held love of food and turned it into a culinary career. The dining space she employs is a traditional Japanese guesthouse with a history that spans over 90 years, and she maintains its homelike setting to make sure everything is well-suited for dining. When Ms. Sano started Utsuwa Ryori Sano, she encountered the work of a contemporary ceramics artist, which she found to be mesmerizing. You can see these influences when you catch a glimpse of her exceptional plating style that emphasizes each season.

佐野 純子Junko Sano

TOYOUKE Organics Restaurant

豊受オーガニクスレストラン

  • Futako-Tamagawa/Yoga, Tokyo
  • Japanese,Japanese / General

本多 勝彦Katsuhiko Honda

The maestro of Japanese cuisine sincerely faces organic vegetables.

He was born in 1966 in Niigata prefecture. After graduating from high school, he accumulated training at a kappo (traditional Japanese) restaurant, then moved to Tokyo where he actively worked in the field of Japanese cuisine including a kaiseki (traditional Japanese) restaurant, then became the master chef at the current restaurant when it opened in 2014. His daily routine is to wash muddy vegetables from the field with his own hands. He carefully prepares ingredients, as he places importance on checking their conditions. His way of cooking to bring out the original taste of safe organic ingredients to their maximum and his dishes with a simple yet deep taste are highly received. 

本多 勝彦Katsuhiko Honda

Kiyose Sasama

季よせ ささま

  • Himeji, Hyogo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood

笹間 照太Shota Sasama

The Chef's Recommendations

A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.

He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.

笹間 照太Shota Sasama

Gotemba Restaurant Kuishinbogomi

御殿場レストラン くいしんぼ五味

  • Gotenba/Susono, Shizuoka
  • Creative,Sosaku (creative) / General / French / Italian

五味 正博Masahiro Gomi

The influence of his father, who worked in the food industry, led him to become a chef

He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.

五味 正博Masahiro Gomi

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

Shunsai Oguraya

旬菜 おぐら家

  • Ikejiri-Ohashi/Mishuku, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop

堀内 誠Makoto Horiuchi

The Chef's Recommendations

A creative chef who has devoted himself to the art of Japanese cuisine.

Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.

堀内 誠Makoto Horiuchi

Bistro AUX AMIS

ビストロ オザミ

  • Ginza, Tokyo
  • French,Italian/French / French / Hamburger Steak / Wine

植田 良平Ryohei Ueda

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.  

植田 良平Ryohei Ueda

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

Tokyo Ebisu Kushitei Hakata Kooten

東京恵比寿 串亭 博多くうてん

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)

藤瀬 誠也Seiya Fujise

Seeking for his ideal world, he entered the cooking field. 

His dream in his teens was to have a job with which he could create something. While  working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant. 

藤瀬 誠也Seiya Fujise

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