141 - 160 of 1837 chefs
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Restaurant and Bar HIDE OUT
レストラン＆バー HIDE OUT
- Meriken Park, Hyogo
- Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine
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岡田 康人Yasuto Okada
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Mr. Okada values the hotel's hospitality and provides attentive service to his guests.
He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.
岡田 康人Yasuto Okada
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Washoku Teppan Ginza Sakutsuki
和食鉄板 銀座 朔月
- Ginza, Tokyo
- Japanese,Japanese
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大網 幸治Koji Ooami
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After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.
He was born in 1968 in Chiba. Since his parents were both working, he often cooked for himself and became interested in cooking naturally. After graduating high school, he worked in his family's transportation business. Still, he decided it was not for him and jumped into the culinary world, which he had been interested in since he was a student. After graduating from Tsuji Culinary Institute, he worked at a kappo (Japanese) restaurant in Akasaka, a Japanese-style restaurant in Kawasaki, a restaurant in Narita, and a hotel in Hakozaki before becoming the head chef at Manyoutei in Daikanyama at the age of 36. Five years later, he was appointed as the head chef of Sakutsuki, starting from the restaurant's establishment and continuing to the present.
大網 幸治Koji Ooami
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Mahoroba Teppan Okinawa
mahoroba 鉄板 沖縄
- Matsuyama/Kume/Wakasa, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak
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新垣 淑也Yoshiya Arakaki
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Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.
He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.
新垣 淑也Yoshiya Arakaki
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ZAO stand MY
ZAO stand MY
- Yamagata, Yamagata
- Dining Bar,Dining bar / General / Nabe (hot pot) / Sake
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高橋Takahashi
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Assisting in making wonderful memories in Zao.
Ms. Takahashi was born in 2001 in Yamagata. The manager of ZAO stand MY. Zao is visited by many guests from Japan and abroad for leisure purposes such as hot springs and skiing. Offering sophisticated space, service, and varied dishes, she assists guests in creating wonderful memories at moments during sightseeing.
高橋Takahashi
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Ryoriya MOTO
料理屋 MOTO
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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山本 博之Hiroyuki Yamamoto
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Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.
He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.
山本 博之Hiroyuki Yamamoto
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Unagimae Etou
鰻前えとう
- Kamata, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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衛藤 進一Shinichi Etou
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Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.
He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.
衛藤 進一Shinichi Etou
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OSushiawase Sushi Horikawa
おすしあわせ 鮨ほり川
- Asakusa, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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堀川 恭平Kyouhei Horikawa
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Mr. Horikawa is a Sushi chef who has studied at many long-established and famous restaurants in Tokyo.
He was born in 1978 in Chiba. At age 20, he knocked on the door of Sushi Kanpachi and experienced seven years of working as an apprentice. Since then, he has worked as a sushi chef at various sushi restaurants in Tokyo, not only the famous Sushi Fukuju in Ginza but also at Akasaka, Roppongi, and Shinjuku. After becoming independent, he opened Sushi Horikawa in Asakusa.
堀川 恭平Kyouhei Horikawa
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Motsunabe Nagamasa Chikushiguchi Branch
もつ鍋ながまさ 筑紫口店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)
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梅根 充輝Mitsuski Umene
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Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.
He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.
梅根 充輝Mitsuski Umene
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Fuji Restaurant HAKUMAI
富士の食事処 白米
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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渡邉 大輔Daisuke Watanabe
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Tradition and innovation create a new Japanese taste.
Mr. Watanabe was born in 1994 in Yamanashi. Trained for five years at the Highland Resort Hotel & Spa in Fujiyoshida City, Yamanashi Prefecture, he mastered the art of French-Italian cuisine. He pursues cuisine that brings out the best of carefully selected ingredients and fuses Japanese tradition and innovation. With delicate cooking, delicate sauces, and beautiful presentations unique to Japanese cuisine, he is committed to delivering an impression with each dish. Making the most of ingredients nurtured by the rich nature of Mt. Fuji, he strives for further improvement at HAKUMAI.
渡邉 大輔Daisuke Watanabe
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Sushi Akazu Kanayama
鮨 赤酢 かなやま
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese
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久保田 信也Shinya Kubota
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A sushi restaurant pursuing authentic Edo-style sushi.
Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.
久保田 信也Shinya Kubota
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Niku to Kaisen Grill Pastan Tenmonkan Branch
肉と海鮮グリル パスタン 天文館店
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood
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徳田 康介Kosuke Tokuda
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Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.
He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.
徳田 康介Kosuke Tokuda
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Tomt cafe bistro bar
Tomt cafe bistro bar
- Minatomirai, Kanagawa
- Bistro,Italian/French / French / Italian / Coffee
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山田 祐太郎Yutaro Yamada
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Offering borderless deliciousness and energy based on French and Italian cuisine.
Mr. Yutaro Yamada was born in 1996 in Tokyo and is the chef of Tomt cafe bistro bar. Having enjoyed making things since childhood, he became fascinated with food through a part-time job in a restaurant and aspired to become a chef. He honed his skills in French cuisine at a high-class hotel in Marunouchi and an Italian restaurant specializing in handmade pasta. Throughout his career, he developed relationships with producers from various regions of Japan, exploring unique recipes that highlight the allure of ingredients. In November 2024, he assumed his current position at the opening of the restaurant. He serves a wide range of guests with his free-spirited cuisine.
山田 祐太郎Yutaro Yamada
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Niku Kappo ASATSUYU
肉割烹 ASATSUYU
- Yotsubashi/Shinmachi/Horie, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine
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西尾 佳則Yoshinori Nishio
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Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.
He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.
西尾 佳則Yoshinori Nishio
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Chinese Cuisine Chikuen
中国料理 竹園
- Kinshicho/Sumiyoshi, Tokyo
- Chinese,Chinese
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増井 久Hisashi Masui
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Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.
Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.
増井 久Hisashi Masui
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LOW-NON-BAR #RTS
LOW-NON-BAR #RTS
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits
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宮澤 英治Eiji Miyazawa
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Providing a BAR where both drinkers and non-drinkers can enjoy a fascinating cocktail.
Mr. Miyazawa was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.
宮澤 英治Eiji Miyazawa
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Sichuan Dentou Hinabe Shokukan Meieki Branch
四川伝統火鍋 蜀漢 名駅店
- Nagoya Station, Aichi
- Szechuan,Chinese / General / Szechuan / Shokoshu (Chinese Shaoxing wine)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Sichuan Dentou Hinabe Shokukan Kanayama Branch
四川伝統火鍋 蜀漢 金山店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Yasuda Shokudo
安田食堂
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
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安田 愛里Airi Yasuda
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Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.
She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.
安田 愛里Airi Yasuda
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BALInese Restaurant BUNGA LOTUS
バリニーズレストランBunga Lotus
- Himeji, Hyogo
- Halal,Global/International / Indonesian/South East Asian / Fruit / Others
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I WAYAN BAWAI WAYAN BAWA
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Enjoy the taste of Bali's top hotels in Japan.
Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].
I WAYAN BAWAI WAYAN BAWA
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Bungo Beef Steak Restaurant Somuri Nakasu Branch
豊後牛ステーキの店 そむり 中洲店
- Nakasu, Fukuoka
- Steak,Yakiniku/Steak / General / Hamburger Steak / Steak
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川浪 陸Riku Kawanami
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From anniversaries to everyday occasions, creating a restaurant that is loved by customers.
Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use.
川浪 陸Riku Kawanami
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