1421 - 1440 of 1837 chefs
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Kyoto Steak Wagyu - Gottie's BEEF
京都 ステーキ 和牛 Gottie’s BEEF ゴッチーズビーフ
- Kyoto Station, Kyoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak
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本位田 覇嘉Haruka Honiden
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Simply wants to have a delicious meal.
He was born in 1986 in Okayama prefecture. He decided to enter the cooking field as he loved eating since he was young, and simply wanted to have a delicious meal. After graduating from a high school, he learned about meat at a meat shop in Kyoto, while he was improving his skills at a Kyoto cuisine restaurant. Then he was appointed as the master chef of [Gottie's BEEF Kyoto Tower branch] where he is currently working. He keeps studying on ingredients to serve delicious meat dishes to the guests.
本位田 覇嘉Haruka Honiden
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USHIGORO Bambina Ginza Branch
うしごろバンビーナ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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TRATT.USHIGORO Shimbashi Branch
TRATT.USHIGORO 新橋店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (grilled meat) / Wine
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the TRATT.USHIGORO line of restaurants.
佐藤 健Takeshi Sato
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CINA New Modern Chinese
CINA New Modern Chinese
- Ebisu, Tokyo
- Chinese,Chinese / General
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八木 洋一郎Yoichiro Yagi
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Impressed with the service of a restaurant, Mr. Yoichiro Yagi wanted to become a server.
Mr. Yoichiro Yagi started his career as a Japanese chef, but he wanted to become a server after receiving exceptional service at a restaurant. He worked as a manager and supervisor at Italian, Spanish, Mexican, and American restaurants, then joined the current company. After being involved in launching a new restaurant as its manager, he became its general manager three years ago. While working with a world-famous chef, he received advise to provide the type of service he thought he would like to receive as a guest, which has become his policy.
八木 洋一郎Yoichiro Yagi
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Reichan
麗ちゃん
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Yakisoba (fried noodle)
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柏田 英紀Hidenori Kashida
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Fate had it that he switched jobs to being a chef. He carries on tradition and taste as a third generation chef.
Born in Hiroshima prefecture, 1956. He previously worked at a wedding hall, but sooner than later he thought about inheriting his wife's parents' business, "Reichan." After rising to the post of manager at his job at the wedding hall, he changed jobs to become a chef. Together with his father in law, the second generation of the restaurant, he worked as the third generation to continue to provide the traditional taste that had been pass on for over 50 years. He was happy to hear customers say "That was delicious!" and "Even if there was a line I'd wait until I could have some!" In order to fully absorb the long-standing restaurant's traditional flavors, he is proactively developing the restaurant.
柏田 英紀Hidenori Kashida
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Fish Bank TOKYO
Fish Bank TOKYO
- Shimbashi/Shiodome, Tokyo
- General,Western / General / French / Wine
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脇坂 龍太Ryota Wakisaka
The Chef's Recommendations -
Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.
He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.
脇坂 龍太Ryota Wakisaka
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Yakiniku USHIGORO Ginza branch
焼肉うしごろ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Agu Shabu Shabu Nabe Soba Kaiseki Ryukyu Dining Touka
アグーしゃぶしゃぶ鍋・蕎麦会席 琉球ダイニング 桃香
- Onna-son, Okinawa
- Japanese,Japanese / Steak / Kaiseki (traditional multi-course meal) / Shabu-shabu (boiled meat slices)
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杉浦 康生SUGIURA YASUO
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We offer you high-quality cuisine, never neglecting the basics.
Born in 1966 in Yamanashi prefecture. As a lover of cooking, he entered Tsuji cooking technical school. While at university he received his license to serve fugu, and after graduating spent 10 years working in a restaurant in Kofu City. With strong ambition, he learnt how to cook soba noodles by hand at a famous soba store in Akasaka, and also learned the art of making tea. During the height of the bubble age, he learnt the finest, most elegant cooking techniques, before opening Momoka. With carefully selected ingredients, he brings you a variety of Japanese dishes.
杉浦 康生SUGIURA YASUO
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Ajiyushin Nakaya
味遊心 中屋
- Yotsuya, Tokyo
- Soba (noodles),Japanese / General / Tempura (battered, fried seafood and vegetables) / Soba (noodles)
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大渕 修司Shuji Obuchi
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The fourth generation to work in this long-established soba restaurant
This young chef tells us that he entered the world of soba-making after he graduated from university. Under the tutelage of his father, who is a third generation soba chef, he works hard every day to preserve the traditional flavors of the restaurant.
大渕 修司Shuji Obuchi
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nacrée
nacrée (ナクレ)
- Sendai Station East Exit, Miyagi
- French,Italian/French / French
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緒方 稔OGATA MINORU
The Chef's Recommendations -
He trained in Italian and French cuisine to make the "cute" dishes he imagined at reality
He was born in 1981 in Ibaraki Prefecture. As a young boy Ogata had artistic inclinations, and his interest in "cute" cuisine led him to become a chef. After graduating from the Tokyo School of Culinary Arts, he studied the fundamentals at restaurants in the city. In 2007 he traveled to Italy. After honing his skills at restaurants like Scrigno del Duomo and Da Vittorio, he devoted himself to his studies at ASTRANCE in France before returning home in 2011. Now he works for us.
緒方 稔OGATA MINORU
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Sanukiya
さぬきや
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / General / Udon (noodles) / Sake
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近藤 康浩Yasuhiro Kondo
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He spares no effort and devotes everything he has to food, sake (rice wine), and udon!
He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.
近藤 康浩Yasuhiro Kondo
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Sushi-Dokoro Kurosugi
寿し処 黒杉
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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黒杉 章宏Akihiro Kurosugi
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With a love of eye-catching presentation, he set out to showcase handcrafted sushi for guests
Mr. Kurosugi was born in 1975 and grew up in Hiroshima Prefecture. With a long-held love of cooking, along with a vibrant personality, he knew that crafting sushi right in front of guests would be the perfect job for him. With that in mind he headed out to work at a sushi restaurant franchise immediately after his high school graduation. He spent a total of 12 years training as a sushi chef at four different restaurants owned by the same franchise. After that at age 30, he felt ready to head out on his own and in July of 2015 he opened Sushi-Dokoro Kurosugi, where you can find him today exercising his philosophy of tireless hard work.
黒杉 章宏Akihiro Kurosugi
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Tsujiri Cafe
辻利カフェ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Parfait / Ice Cream / Japanese Tea
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加藤 美希Miki Kato
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She was fascinated with [food] as it connects people.
She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.
加藤 美希Miki Kato
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Sushi Urayama Nihonbashi
鮨うら山 日本橋
- Nihonbashi, Tokyo
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
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高地 裕二Yuji Takachi
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Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.
He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.
高地 裕二Yuji Takachi
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USHIGORO Bambina Shibuya Branch
うしごろバンビーナ渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Hamburger Steak / Steak
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Sushi Fukuzuka
すし ふくづか
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sushi / Wine
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福塚 寛希Hironobu Fukuzuka
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Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].
He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier.
福塚 寛希Hironobu Fukuzuka
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Kani Kaga Ryori Kadofuku
カニ・加賀料理 かど福
- Kumamoto, Kumamoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab
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豊田 一徳Kazunori Toyoda
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Introducing tasty ingredients to as many people as possible.
He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].
豊田 一徳Kazunori Toyoda
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USHIGORO S. NISHIAZABU
USHIGORO S. NISHIAZABU
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine
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鳴海 博之Hiroyuki Narumi
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This executive chef creates better products, while offering ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then kept improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy, and its operational methods that continues to lead in the field of yakiniku (Japanese BBQ). Currently he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.
鳴海 博之Hiroyuki Narumi
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USHIGORO Bambina Ebisu Main Branch
うしごろバンビーナ 恵比寿本店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Western Sosaku (creative cuisine) / Sushi
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Micchan So-honten Hatchobori Branch
みっちゃん総本店 八丁堀店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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浜田 博Hiroshi Hamada
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His inspiration to become a chef came after catching a glimpse of his friend working at an okonomiyaki (savory pancake) shop
He was born in April of 1970 in Hiroshima Prefecture. His love of food extends back to his childhood when he used to frequent okonomiyaki shops around his neighborhood. A friend of his at the time was training at "Mitchan So-honten", which inspired him to go off and do the same thing. He devoted himself to perfecting his skills in okonomiyaki and then took on his current role as a manager at "Mitchan So-honten Hatchobori Branch", which is now the main branch. He works hard every day to preserve the restaurant’s culinary traditions and makes sure that each and every okonomiyaki is carefully prepared for customers, many of whom travel long distances to eat there.
浜田 博Hiroshi Hamada
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