1301 - 1320 of 1802 chefs
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Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
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La Lucciola
ラルッチョラ
- Fukushima/Noda, Osaka
- Italian,Italian/French / Italian / Wine
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鈴木 浩治Koji Suzuki
The Chef's Recommendations -
A chef who never wants to stop delighting guests with delicious food.
He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.
鈴木 浩治Koji Suzuki
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Kyoto Senmaru Shakariki murasaki
京都千丸 しゃかりき murasaki
- Kyoto Station, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Tsukemen (noodles served separately from dip soup)
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梶 充秀Mitsuhide Kaji
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Quitting the company job is a turning point in his life.
He was born in 1970 in Kyoto. He left the job where he's worked at for 10 years, to challenge something new, and decided to go to Tokyo at the age of 30. He suddenly ran into a ramen shop that he happened to see on a magazine, and started training from zero. At the ramen shop, he was impressed by the chef whom he looked up to, and decided to be a ramen chef himself. After coming back to his home town, he joined early time [Shakariki], then got involved in opening the Kyoto Tower branch.
梶 充秀Mitsuhide Kaji
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Ashiya French Kitajima
芦屋フレンチ北じま
- Ashiya, Hyogo
- French,Italian/French / French / Wine / General
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北島 恭Yasushi Kitajima
The Chef's Recommendations -
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭Yasushi Kitajima
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Sushi no Jirocho
寿しの次郎長
- Kurume, Fukuoka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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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
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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
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多川 滋樹Shigeki Tagawa
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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
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Umakabo
うまか房
- Osaki/Tome/Kurihara, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak
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井口 寛Hiroshi Iguchi
The Chef's Recommendations -
Mr. Iguchi just seeks for the happiness of the guests in front of him.
He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him.
井口 寛Hiroshi Iguchi
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LOBOS Ginza
LOBOS 銀座店
- Ginza, Tokyo
- Spanish/Mediterranean,Global/International / General / Spanish / Italian
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野口 元気NOGUCHI GENKI
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We only want to make you happy. Seeing our customers smile is the greatest honor.
He was born in 1986 in Tokyo. He wanted to become a chef for as long as he can remember. Since he was 10 years old, he has cooked for family and friends, hoping only for smiles from those that try his food. He started working in an Italian restaurant at the age of 20, but wanting to learn the basics of cooking and holding a versatile outlook on the industry, he changed to a blowfish restaurant. He joined Lobos in 2010 and started working at their Ginza location. Holding to his motto of cooking to make people smile, he diligently studies day and night.
野口 元気NOGUCHI GENKI
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Torisen Ippo
鳥専一保
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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服部 亨Toru Hattori
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After a childhood spent at his mother's food stall, continuing her legacy was a natural choice
Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.
服部 亨Toru Hattori
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Hitotsu
Hitotsu –ひとつ-
- Totsuka/Higashi-Totsuka, Kanagawa
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
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野田 一寿Kazutoshi Noda
The Chef's Recommendations -
This chef offers a happy moment with his artistic dishes full of the sense of the season.
He was born in 1981 in Yokohama. In his university days, he wanted to give services at a restaurant, so he got a part time job. As he found the restaurant field was wonderful as he could share a happy moment with smiling guests who received good services, he decided to be a professional chef. After working at French and Italian restaurants, he went to France to learn about French cuisine to open his own restaurant in the future. After coming back to Japan, he opened [Hitotsu] in 2012. Now he is devoting himself into studying day by day with his wife, giving the first priority to offering the ultimately happy moment to his guests.
野田 一寿Kazutoshi Noda
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Yakiniku Horumon On The Rice
焼肉ホルモンオンザライス
- Toji/Tofukuji, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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伊藤 義和Yoshikazu Ito
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What Mr. Ito offers is the finest ingredients and delicious travel memories.
He was born in 1975 in Kyoto. He had been a company employee previously, but his desire to run a restaurant led him to a culinary career with a firm decision. "I want visitors to make their trip memorable with delicious food," he says. He manages "Yakiniku Horumon On The Rice," a yakiniku restaurant where visitors can enjoy Saloma Beef, eggs, and other carefully selected ingredients at reasonable prices.
伊藤 義和Yoshikazu Ito
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Ristorante La Tenda Rossa
ristorante la Tenda Rossa
- Kannai/Bashamichi, Kanagawa
- Italian,Italian/French / Pasta / Pizza
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西沢 健三NISHIZAWA KENZO
The Chef's Recommendations -
The depth and charm of the local culture he learned in Tuscany
He was born in Kanagawa prefecture in 1974. When he was young, he loved to eat, and began working part-time at a restaurant when he was 16. When he was 20, he started working at an Italian restaurant in Kohoku ward, and officially started his career. When he was 24, he went to Italy, and trained there for four years focusing on Tuscany. After returning to Japan, he took on the role of a chef in an affiliated restaurant in Nishi-Azabu, "VINO DELLA PACE". He became the head chef of "ristorante la Tenda Rossa" when he was 29. Eleven years later, he has now grown into the best Italian chef in Yokohama, according to many people.
西沢 健三NISHIZAWA KENZO
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Yakiniku Sawagi
焼肉さわぎ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成Kiyonari Takizawa
The Chef's Recommendations -
Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef
Mr. Takizawa was born in Aichi Prefecture on April 13th, 1981. While working at his former job in the amusement park industry, his sincere approach to his work and amazing customer service caught the attention of the future owner of Yakiniku Sawagi, and when restaurant opened, he was scouted as a chef. He works tirelessly every day on everything from assessing inventory to setting up, to managing how customers are served. He says, [We procure fresh meat daily so we can serve our customers delicious offal without any foul smell.]
滝澤 清成Kiyonari Takizawa
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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
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岸川 達也Tatsuya Kishikawa
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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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Ajikobo Iwasa
味工房いわさ
- Kokubuncho/Ichibancho, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Italian / Steak
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岩佐 勝Masaru Iwasa
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After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant.
He was born in 1964 in Miyagi prefecture. As his mother was operating an izakaya (Japanese pub), he was naturally interested in cooking. After graduating from high school, he entered [Mitsui Urban Hotel Sendai] which had just opened at that time. He trained there as a chef for approximately 10 years, then he and his acquaintance were involved in opening an Italian restaurant. After working there for approximately 5 years, he opened a western-style pub with counter seats only. Furthermore, he opened [Ajikobo Iwasa] in 2005. It was relocated to its current location and reopened in March, 2020.
岩佐 勝Masaru Iwasa
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Sakana Ryouri Senmonten Totoichi
魚料理専門店 魚魚一
- Hamamatsu Station, Shizuoka
- Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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仲村 健太郎Kentaro Nakamura
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Once in a lifetime-the interesting things he learnt through meeting his customers!!
The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.
仲村 健太郎Kentaro Nakamura
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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
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市川 正ICHIKAWA TADASHI
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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
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Uogashi Maruten Minato
魚河岸丸天 みなと店
- Numazu, Shizuoka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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坪井 徹TSUBOI TORU
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In the pursuit of new cooking while inheriting the founder's knowledge.
He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.
坪井 徹TSUBOI TORU
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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
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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
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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)
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木下 正人Masato Kinoshita
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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
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