1461 - 1480 of 1761 chefs
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Yakiniku Korean Dining Youngdong South Entrance
韓食菜炎 ヨンドン南口店
- Enoshima/Kugenuma, Kanagawa
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
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菅原 進SUGAWARA SUSUMU
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Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days
I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.
菅原 進SUGAWARA SUSUMU
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Ocomo
OCOMO
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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安倍 康介ABE KOSUKE
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The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.
He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.
安倍 康介ABE KOSUKE
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Ricos KITCHEN
Ricos KITCHEN（リコス・キッチン）
- Ebisu, Tokyo
- Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / French / Italian
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夏目 治樹NATSUME HARUKI
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He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese
Born in 1970, in Tokyo. When he was in elementary school his parents took him to a yakiniku (grilled meat) restaurant, where he was so moved by the stylish and delicious world of cuisine that he aspired to become a chef himself. After graduating from culinary school he went to work for the Hilton Hotel. He worked in a variety of kitchens for four years, then went to work for restaurants specializing in Italian cuisine. Then he became a chef at Tim's NY in Ebisu. He met our owner around then, and in 2000 in opened Ricos Kitchen with him, where he works still.
夏目 治樹NATSUME HARUKI
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Yakiniku Bunka
焼肉ぶんか
- Kakogawa, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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山本YAMAMOTO
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Protecting traditions by utilizing skills learned from previous generations and polishing them further.
Yamamoto is a chef from Hyogo Prefecture. His parents ran this restaurant before him, so he was familiar with this cuisine from a young age and naturally wanted to impart its sense and taste with customers and everyone he came in contact with. As he grew up he came to inherit this restaurant that his parents poured so much love into, and wanted to make even more of it. When he graduated from school he entered the culinary world without hesitation. He has come to be where he is now as the result of the guidance and support of his parents and the training he undertook at this restaurant.
山本YAMAMOTO
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Ajisho
味将
- Shikoku-Chuo, Ehime
- Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)
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石川 将太郎ISHIKAWA SHOTARO
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Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef
Born in Ehime prefecture on August 20, 1975, he grew up in a family who were running Ajisho. So, from a young age, he understood from experience both the severity and joy felt as a chef. Although he had his heart set on becoming a stockbroker while studying at college, he began his career as a chef in order to succeed his father. After graduating from college, he trained in Japanese cuisine and sushi and headed to Ajisho 12 years ago. He continues with devotion every day to being the chef he visualized himself as at a young age, while valuing the traditions and the words "learn from the past" close to his heart.
石川 将太郎ISHIKAWA SHOTARO
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SANDAYA Takarazuka
三田屋 宝塚店
- Takarazuka, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)
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村田 茂郎MURATA SHIGERU
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By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.
Born in Mita city, Hyogo prefecture in 1956. He spent eight years in the meat industry, and obtained the qualification 'Diploma in Meat Technology', which is designed to ensure meat quality. He became interested in 'Mitaya' after hearing about their domestically-reared fillet steak set menu, which attracts customers to his home, Hyogo prefecture, from other parts of Japan. It was not long before he joined the company, where he is now putting the skills and experience he cultivated in the meat industry to work in his role overseeing all of their branches.
村田 茂郎MURATA SHIGERU
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YAMAGATA San-Dan-Delo
ヤマガタ サンダンデロ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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土田 学TSUCHIDA MANABU
The Chef's Recommendations -
My career started when I met my mentor, chef Masayuki Okuda at a job interview for a hotel.
Born in 1975, in Yamagata. It was only natural for him, as a food-lover since childhood, to enter the restaurant industry after high school. Based on a newspaper ad, he applied for a position at the Tsuruoka Washington Hotel, where he met his mentor, chef Masayuki Okuda. After working in a restaurant in Akita, he received an offer from Mr. Okuda to work for "Al Checciano", which he accepted. He moved to Tokyo in 2010, and after participating in the opening of several restaurants, he became the chef at"YAMAGATA San-Dan-Delo".
土田 学TSUCHIDA MANABU
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Spaghetti House Chef Meiekinishi
スパゲッティハウス シェフ 名駅西店
- Nagoya Station, Aichi
- Pasta/Pizza,Italian/French / General
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木戸 由紀夫KIDO YUKIO
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A professional whose signature dish is "Ankake (thick sauce) Spaghetti".
After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.
木戸 由紀夫KIDO YUKIO
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Yakiniku Restaurant Konandai Kannaien
焼肉レストラン港南台関内苑
- Konandai/Yokodai, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
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藤本FUJIMOTO
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He started in the world of yakiniku (grilled meat) through a meeting with a friend
Chef Fujimoto, from Yokohama City, is a long serving veteran-this year is his 37th. He found employment in the yakiniku business partially through the invitation of a friend. He has devoted himself to this business ever since. Although he temporarily left Yakiniku Restaurant Konandai Kannaien, this year will mark about 13 years since his return. With yakiniku, it is hard to choose ingredients because the taste of the ingredients directly comes through. Also, everyone has different preferences, so it is extremely difficult to flavor things that suit everyone. Successfully facing this difficulty, he is building a thriving restaurant.
藤本FUJIMOTO
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Oshio Ataru
おしお ATARU店
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)
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松野 雄太MATSUNO YUTA
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We want our favorite foods to become our customers' favorites too.
I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?
松野 雄太MATSUNO YUTA
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Yakitori Fukusumi Fukuan
やきとり福住 福庵
- Iwaki, Fukushima
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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橋本 隼HASHIMOTO JUN
The Chef's Recommendations -
Passionately dedicated to the art of the grill
When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.
橋本 隼HASHIMOTO JUN
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Ebiju
海老重
- Nishi-Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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海老原 孝EBIHARA TAKASHI
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Growing up watching his father, a chef
After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.
海老原 孝EBIHARA TAKASHI
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Hakata Taki Gyoza Ikeda Shoten
博多 炊き餃子 池田商店
- Hirao/Kiyokawa, Fukuoka
- Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General
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冨永 信一TOMINAGA SHINICHI
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By making sure ingredients change every day, there is always an eye on consistent quality.
Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.
冨永 信一TOMINAGA SHINICHI
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Sumibi-yakiniku Yasubee
炭火焼肉 安部え
- Sannomiya, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Kimchi Nabe (kimchi hot pot)
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李 月淑RI GETSUSHUKU
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A chef who creates everything from spices to exquisite dishes
Born in 1950 in Kobe city, the chef has always dreamed of opening his own Yakiniku (Japanese BBQ) restaurant and studies everything about Yakiniku himself. The chef makes everything, except for the ingredients themselves, himself. He also cuts the delicious beef into thick, enjoyable pieces. With his mother's original recipe, the chef serves delicious dishes. The restaurant he opened in San-no-miya in 1990, "Sumibi-yakiniku Abee" has numerous fans and frequenters.
李 月淑RI GETSUSHUKU
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Arcana Tokyo
アルカナ東京
- Marunouchi, Tokyo
- French,Italian/French / French / Cake / Wine
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飯野 昭人IINO AKIHITO
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A chef pursuing the art of cooking with the determination of a master craftsman after a visit to France
Born in Fukushima prefecture in 1983, this chef has always loved making things and aspired to be a chef since a young age. After graduating school and spending some time in another industry, he started working at a french restaurant in Hayama at the age of 19 through an introduction from a friend. There, he studied cooking basics for 4 years. Later he travelled to France where he trained in Normandy, Ile De France, and Cote d'Azur for 5 years, experiencing authentic French cuisine. He returned to Japan in 2011 to work in Benoit in Aoyama, and joined Arukana Tokyo KARATO in 2013.
飯野 昭人IINO AKIHITO
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Aoyama Spain Bar El Vuelo
青山スペインバル エル ヴエロ
- Harajuku/Meiji-Jingumae, Tokyo
- Italian,Italian/French / Steak / Mediterranean
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大竹 功悦OTAKE KOETSU
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Wanting to work in a job where one dish can make someone smile
Born in 1984 in Chiba. He worked to become a chef thinking, "I want to make people smile with the food I cook." After working at Aux Bacchanales and Ginza Candle, he came to Aoyama Spain Bar El Vuelo.
大竹 功悦OTAKE KOETSU
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Dining & Bar KITSUNE
dining&barKITSUNE
- Shibuya South Exit, Tokyo
- Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake
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小林 傑KOBAYASHI SUGURU
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He strives to build a unique menu that matches the restaurant's atmosphere
He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."
小林 傑KOBAYASHI SUGURU
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Kitajimatei
北島亭
- Yotsuya, Tokyo
- French,Italian/French / French
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北島 素幸KITAJIMA MOTOYUKI
The Chef's Recommendations -
With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal
He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.
北島 素幸KITAJIMA MOTOYUKI
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Restaurant Tani
レストラン タニ
- Omotesando/Aoyama, Tokyo
- French,Italian/French / French
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谷 利通TANI TOSHIMICHI
The Chef's Recommendations -
A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics
Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.
谷 利通TANI TOSHIMICHI
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Daichinro New Store
大珍樓新館
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum
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鄭 金華TEI KINKA
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Realizing his childhood dream, he stands in the kichen.
He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.
鄭 金華TEI KINKA
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