1541 - 1560 of 1735 chefs
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Gyutan Sumiyaki Rikyu Tomizawa
牛たん炭焼利久 富沢店
- Nagamachi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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高橋 昭宏SATOYUICHI
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A part-time job was his chance to enter the restaurant industry, where he had always wanted to work
He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.
高橋 昭宏SATOYUICHI
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Gyutan Sumiyaki Rikyu Sun Mall Ichibancho
牛たん炭焼利久 サンモール一番町店
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / General / Local Japanese Cuisine
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小山隆史KOYAMATAKASHI
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Say "Sendai" and think "beef tongue" - say "beef tongue" and think "Rikyu"!
For Chef Koyama, borne and raised in Sendai, beef tongue is one of his most beloved foods. He was a huge fan of Rikyu, saying "It was my favorite restaurant. Not only the grilled beef tongue, but also the side dishes were great and plentiful." After four years amassing experience in a Japanese pub kitchen, he made his way to his much-loved Rikyu. Everyday he's striving so as many people as possible can savor the flavor that can only be found here.
小山隆史KOYAMATAKASHI
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Antiqua Trattoria Ciuri Ciuri
アンティカ・トラットリア シュリシュリ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
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高橋 健太TAKAHASHI KENTA
The Chef's Recommendations -
Experience of apprenticeship era in Bologna, Italy ensures chef's works.
He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".
高橋 健太TAKAHASHI KENTA
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Cafe Tosca
カフェトスカ
- Minatomirai, Kanagawa
- General,Western / General / Pasta / Pizza
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小川 勝哉OGAWA KATSUYA
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A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"
After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.
小川 勝哉OGAWA KATSUYA
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Sushidokoro Koya Sendai Ekinaka
寿司処 こうや 仙台駅中店
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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服部 洋HATTORI HIROSHI
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Our chef feels it's his true calling to provide excellent service to his customers at the counter
Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.
服部 洋HATTORI HIROSHI
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Yakitori no Ippei Main Store
やきとりの一平 本店
- Muroran, Hokkaido
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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加藤 英哲KATO HIDEAKI
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He pours 100% of his effort into every skewer to offer you his best every time.
Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."
加藤 英哲KATO HIDEAKI
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Nihonbashi Maeda
日本橋 まえ田
- Nihonbashi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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前田 真裕MAEDA MASAHIRO
The Chef's Recommendations -
Embarked on a culinary career path in order to introduce the deliciousness and intricacies of our dishes to as many people as possible.
Born on July 20, 1979, in Nagasaki Prefecture. His love of food and desire to make people happy by serving delicious food led him onto the path to becoming a chef. He trained and gained experience as a chef while working at a high-end Japanese cuisine restaurant in Ginza. He opened up "Nihonbashi Maeda" on his own 14 years later. With a talent for creating unique Japanese dishes using seasonal ingredients, he serves great tasting food enjoyed by all his customers, young and old.
前田 真裕MAEDA MASAHIRO
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Sosaku Chinese Hong Kong Homemade Dumpling Chai
創作中華香港手作り点心チャイ
- Waseda, Tokyo
- Dim Sum,Chinese / Yum Cha/Dim Sum / Hong Kong / Chinese Sosaku (creative cuisine)
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黄KO
The Chef's Recommendations -
The authentic Chinese chef.
Chef Ko was using his skill as a Chinese chef in China. He came to Japan in 2005 and became the chef of this restaurant. The renowned mabodofu (spicy dish with tofu and ground meat) featured on the radio is his creation.
黄KO
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Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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和田 将大WADA MASAHIRO
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He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大WADA MASAHIRO
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Nepalico Komazawa branch
ネパリコ 駒沢店
- Komazawa-Daigaku, Tokyo
- Asia,Other Asian / Indian / Nepalese / Indian Curry
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パダム デボコタPADAMU DEBOKOTA
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He opened "Nepalico" with the aim of making Nepalese culture commonplace
He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.
パダム デボコタPADAMU DEBOKOTA
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Izakaya Kumakichi
居酒屋 くま吉
- Matsue Station, Shimane
- Izakaya (Japanese tavern),Taverns
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熊野 英治KUMANO EIJI
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A chef's job is to bring joy to people.
Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.
熊野 英治KUMANO EIJI
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Restaurant Carrot
レストラン キャロット
- Ueda/Komoro/Saku, Nagano
- Pasta/Pizza,Italian/French / Pasta / Pizza
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三田 錦朗MITA KINRO
The Chef's Recommendations -
Our goal is to make sure our parents eat delicious food.
Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.
三田 錦朗MITA KINRO
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Private Room Dining - HAKOYA - Sakae branch
個室ダイニング 箱屋 栄店
- Sakae, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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五十嵐 亨IGARASHI SUSUMU
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A chef who not only ensures a great taste, but also creates a gorgeously looking plate
Born September 21, 1973 in Ichinomiya, Aichi. After graduating from university, he worked at a hotel. Using his experience while he was a student working part-time in the food industry, he switched careers to work in the world of cuisine. He is involved in a variety of genres of Japanese cuisine, such as Japanese gastronomy, creative cookery, and izakaya bar foods. In 2011, he worked at Hanaya Horizo. He's oarticularly proud of his detail oriented prep work and gorgeous presentation.
五十嵐 亨IGARASHI SUSUMU
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GRAHM'S CAFE Los Angeles
GRAHM'S CAFE Los Angeles
- Kyobashi, Tokyo
- Cafe,Cafe/Sweets / American / Wine
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山本 秀正YAMAMOTO HIDEMASA
The Chef's Recommendations -
From a chef to a global culinary producer
Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.
山本 秀正YAMAMOTO HIDEMASA
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Asakusa Unagi Sansho
浅草 うなぎ さんしょ
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel)
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浅賀 博厚ASAGA HIROATSU
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Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago
After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.
浅賀 博厚ASAGA HIROATSU
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Sumibi Yakitori Kirishima
炭火焼鳥 霧島
- Hoshigaoka/Issha, Aichi
- Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu
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花田 夏美HANADA NATSUMI
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I entered the food world after a chance encounter with the boss.
Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.
花田 夏美HANADA NATSUMI
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Shimalabo
シマラボ
- Hatchobori/Noboricho/Hakushima, Hiroshima
- French,Italian/French / Wine / Western Sosaku (creative cuisine) / French
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島村 光徳SHIMAMURA MITSUNORI
The Chef's Recommendations -
Working part-time in restaurants during his high-school days proved to be the gateway to a culinary career
He was born in Hiroshima Prefecture on December 4th, 1972. During his high school days he worked in part time jobs at a variety of food and drink establishments and because of this experience he decided to become a chef. Aiming to become a chef in French cuisine, the most highly regarded in the world, he went to France, and at the age of 20 he graduated from the Tsuji Culinary Institute's school in France. After training in top-class hotels, he returned to France. After training in Lyon and Cannes he came back to Japan. He has been with "Mikuni Hiroshima" since it opened. Carrying on in the spirit of chef Kiyomi Mikuni, he opened "Restaurant Shimamura L'Espirit de Mikuni", which he currently operates.
島村 光徳SHIMAMURA MITSUNORI
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RISTORANTE Misato
RISTORANTE美郷
- Shichijo/Tambaguchi, Kyoto
- Italian,Italian/French / Italian / Pasta / Wine
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毛利 亮MORI RYO
The Chef's Recommendations -
A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other
Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.
毛利 亮MORI RYO
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Tanaka Shoten Kaiunbashidori
田中商店 開運橋通り店
- Narita/Sahara, Chiba
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Horumon (offal meat)
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小倉 哲OGURA SATOSHI
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Learning the joy of cooking from a Chinese chef, and its depth from a Japanese master.
Born in 1973 in Chiba Prefecture, his inspiration for pursuing this path was a Chinese chef who showed him the joy of cooking at the restaurant where he worked part-time as a high school freshman. He later became the apprentice of a Japanese chef while working at another restaurant. Although the chef was a well-rounded master who had studied abroad, he still said "Nothing beats Japanese beef." Those words made a deep impression on Mr. Ogura.
小倉 哲OGURA SATOSHI
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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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