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1581 - 1600 of 1837 chefs

Washoku to Tempura Zefu

わしょくと天ぷら ぜふ

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Sake

大江 信行OE NOBUYUKI

Influenced by his relatives who cooked for a living, he chose the same path

Born July 9th, 1958, he's a native of Miyagi Prefecture's Higashimatsushima City. Influenced by his relatives who cooked for a living, he too chose the same path. After graduating from the Musashino School of Culinary Arts in Tokyo, he trained for three years at a Japanese restaurant in the city before moving on to the high class Sendai restaurant Gin Tanabe. He plied his skills there for roughly 30 years before coming to Sumibi Wabo Hesoya (now: Wasyoku to Tempura Zehu) to cap off his career.

大江 信行OE NOBUYUKI

Tsukiji Fukutake Main Branch

築地 ふく竹 本店

  • Tsukiji, Tokyo
  • Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

市ノ川 大輔Daisuke Ichinokawa

Bringing different cuisines to life

He got his start serving up Western-style cuisine, but he was drawn by the allure of traditional Japanese dishes, and has been working at the Japanese-style "Tsukiji Fukutake Main Shop" for seven years.

市ノ川 大輔Daisuke Ichinokawa

Ramen Senka Rapita Main Store

らーめん専家 羅妃焚 総本店

  • Iwamizawa/Sorachi, Hokkaido
  • Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

菅原 久義SUGAWARA HISAYOSHI

He's loved eating since early childhood! He dreamed of having his own restaurant.

When he was young, owner Hisayoshi Sugawara's favourite foods were ramen and curry rice. With the spirit of a child, he dreamed of owning his own restaurant. Since it was his favourite food, Hisayoshi was determined to make the ultimate bowl of ramen himself. Trying the ramen at various restaurants, he made continual improvements until settling on the present taste. That's the taste you can enjoy today.

菅原 久義SUGAWARA HISAYOSHI

Sardegna Kateiryori Tharros

サルデーニャ家庭料理 タロス(Tharros)

  • Dogenzaka/Shinsen, Tokyo
  • Italian,Italian/French / Italian / Wine / Others

伊藤 孝司ITO KOJI

A chef with a wealth of experience whose genius was recognised by Chef Baba

Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.

伊藤 孝司ITO KOJI

Hakata Mizutaki-style Motsu Nabe Motsufuji

博多水炊き風もつ鍋 もつ藤

  • Marunouchi, Aichi
  • Japanese,Japanese / General / Motsu Nabe (offal hot pot)

伊藤 和之ITO KAZUYUKI

Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant

I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.

伊藤 和之ITO KAZUYUKI

Bardigo

BARDIGO(バルディゴ)

  • Hatchobori, Tokyo
  • Dining Bar,Dining bar / Italian / Pasta / Pizza

岩瀬 健志Takeshi Iwase

Enchanted by cooking with simple ingredients

After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.

岩瀬 健志Takeshi Iwase

Gyutan Sumiyaki Rikyu Tagajo

牛たん炭焼利久 多賀城店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

松原義典MATSUBARAYOSHINORI

Unforgettable gyutan (beef tongue) at Rikyu

He is from Miyagi Prefecture, and used to eat gyutan (beef tongue) at Rikyu when he was a student. When he went outside the prefecture for work he tried gyutan at various restaurants, but he never encountered a taste that satisfied him. When he moved back to Sendai he joined Rikyu, where he had always dreamed of working.

松原義典MATSUBARAYOSHINORI

trattria e bar Buono!

trattria e bar Buono!

  • Minamisemba, Osaka
  • Italian,Italian/French / Italian / Pasta / Wine

坂根 雄大SAKANE YUDAI

Based on Italian cuisine, the chef also tries creativestyle cuisine proactively.

Born in Osaka in 1979, he has always enjoyed eating since his childhood. He started to learn cooking at a vocational school for becoming a licensed cook. He also started working part-time around then in order to enter the restaurant business. After his graduation, he worked cooking French cuisine at a hotel in Kobe and then in cooking creative-style cuisince in Tokyo. In 2012, he opened trattria e bar Buono!. Based on Italian cuisine, he is an inquirying cook who also cooks Spanish cuisine, rice omelets, and other creative-style cuisine in a proactive manner.

坂根 雄大SAKANE YUDAI

Sanin Sakaba Kamiari

山陰酒場かみあり

  • Matsue Station, Shimane
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken

井上 一友INOUE KAZUTOMO

This chef decided to devote his life to cooking after meeting the president of the company.

After meeting the president of Sanin Sakaba Kamiari, Chef Inoue was startled by the extent to which they shared the same thinking and decided to move from an unrelated industry to become a chef. His eyes shine as he tells us how fun it is for him to receive direct, positive feedback from customers. He also feels that this work, where he gives shape to his own ideas with the design of the menu and flavoring of the food, has real meaning. Each day he works to continue to produce delicious food.

井上 一友INOUE KAZUTOMO

Yakitori Fukuzumi Main Store

やきとり 福住 本店

  • Iwaki, Fukushima
  • Japanese,Japanese / Yakitori (grilled chicken skewers)

齋藤 義雄SAITO YOSHIO

Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.

He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)

齋藤 義雄SAITO YOSHIO

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

高橋 昭宏SATOYUICHI

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

Pub&Cafe kanayama80's

Pub&Cafe kanayama80's

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Dining Bar,Dining bar / Mexican/Central American / Pasta / General

井下 真澄ISHITA MASUMI

Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"

Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.

井下 真澄ISHITA MASUMI

Seafood Restaurant Zauo Main Store

活魚茶屋ざうお本店

  • Nishi-ku, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

井上 修次INOUE SHUJI

Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine

He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.

井上 修次INOUE SHUJI

Sumiyaki Hormone Ikedaya

炭焼ホルモン 池田屋

  • Ayase, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

池田 歓弘IKEDA YOSHIHIRO

He's moved by his customers complimenting on his food

Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.

池田 歓弘IKEDA YOSHIHIRO

Arcana Tokyo

アルカナ東京

  • Marunouchi, Tokyo
  • French,Italian/French / French / Cake / Wine

飯野 昭人IINO AKIHITO

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

Bon Village Oser

ボンヴィラージュ・オゼ

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • French,Italian/French / French / European / Wine

西山 晋NISHIYAMA SHIN

Following in the Footsteps of His French Chef Father

Born in 1978 in Osaka city. Influenced by his father who was working as a chef at a French restaurant at the time of his birth, he grew up surrounded by the chefs' aprons. After graduating from high school, he completed his training at a French restaurant in Kobe. In 1998 he took over the position of head chef at the "Bon Village Sennan" main branch. In January of 2005 he opened "Bon Village Oser" in Kishiwada city. At the young age of 26 he was entrusted with the unification and care of both Bon Village locations,where he has remained acting as executive chef of both until the present day.

西山 晋NISHIYAMA SHIN

Ristorante Hamazaki

リストランテ 濱崎

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Seafood / Wine

濱崎 龍一HAMASAKI RYUICHI

The Chef's Recommendations

Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients

Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.

濱崎 龍一HAMASAKI RYUICHI

Sakanaya

酒肴家

  • Morioka, Iwate
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

前野 正和MAENO MASAKAZU

Passion for making people happy with his cooking led him to the path of culinary studies.

Born in 1967 in Tokyo. "I want to be a chef who makes people smile." This wish led him to aspire to being a chef. He learned various types of cooking while he worked in the kitchen of an Izakaya (Japanese style pub) in Tokyo for 5 years from age 19. He met the owner of Sakanaya during this time. When the owner opened Sakanaya in Morioka in 1991, he moved to Morioka with him. He spent the next twenty years by the owner's side, showing his skills as a chef.

前野 正和MAENO MASAKAZU

Gyutan Sumiyaki Rikyu Natori

牛たん炭焼利久 名取店

  • Natori/Zao/Shiroishi, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

布田昇丈FUDANORIHIRO

Creating Smiles with Tasty Food!

Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.

布田昇丈FUDANORIHIRO

Gyutan Sumiyaki Rikyu Iwanuma

牛たん炭焼 利久 岩沼店

  • Natori/Zao/Shiroishi, Miyagi
  • Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

小野寺正春ONODERAMASAHARU

Depth that even a connoisseur can taste.

Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."

小野寺正春ONODERAMASAHARU

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