1 - 20 of 634 chefs
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Akasaka Sumibi Shabu-shabu Takane No Buta
赤坂 炭火しゃぶしゃぶ 高嶺の豚
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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伊藤 大貴 Hiroki Ito
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Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.
He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.
伊藤 大貴 Hiroki Ito
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Matoi Ginza
まとい銀座
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine
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的場 圭司Keiji Matoba
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Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.
Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.
的場 圭司Keiji Matoba
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Sushi Yon
鮨四(yon)
- Roppongi, Tokyo
- Sushi,Japanese / Sushi / Japanese Sosaku (creative cuisine) / Sake
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五十嵐 優貴Yuuki Igarashi
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Mr. Igarashi pours his passion into providing a pleasant moment.
He was born in 1999 in Yamagata. He originally liked working with people. Joined Sushi Yon in 2020 after being impressed when he visited the restaurant as a customer. Appointed manager the following year. While paying attention to his surroundings, he also seeks improvements daily. His high professionalism and thoughtfulness take the restaurant's atmosphere to the next level.
五十嵐 優貴Yuuki Igarashi
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Niku Kappou - Niku Kabuku
肉割烹 肉かぶく
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese Sosaku (creative),Japanese / Kaiseki (tea-ceremony dishes) / Steak / Wine
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山本 雅光Masamitsu Yamamoto
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Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.
Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.
山本 雅光Masamitsu Yamamoto
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Japanese Cuisine Kinari
日本料理僖成
- Gaienmae/Aoyama-Itchome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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五十嵐 大Dai Igarashi
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Offering seasonal Japanese cuisine with an awareness of tradition.
Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Japanese Cuisine Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.
五十嵐 大Dai Igarashi
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Somenya Ito Kabukicho Main Branch
素麺屋 糸 歌舞伎町本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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荒木 佳男Yoshio Araki
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With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.
He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.
荒木 佳男Yoshio Araki
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Nihonryori Mochizuki
日本料理もちづき
- Oshiage, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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内海 圭史Keiji Utsumi
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Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.
He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.
内海 圭史Keiji Utsumi
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Washoku Satoumi Satoyama
和食 里海里山
- Shinjuku West Exit/Tochomae, Tokyo
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)
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工藤 文枝Fumie Kudo
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All is for the smiles of guests. Ms. Kudo offers omotenashi hospitality.
She is a native of Kanagawa and has continuously devoted herself to learning about customer service in places such as hotels and Japanese ryokan inns. For both Japanese and foreign customers, she always works hard while valuing the spirit of Japanese Omotenashi. In November 2022, she was appointed as the proprietress of Satoumi Satoyama. In a Japanese restaurant with a counter that is thought to be very formal, she actively communicates with customers so they can feel a sense of intimacy. She works tirelessly to make delicious food and make customers want to come again due to the excellent service.
工藤 文枝Fumie Kudo
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Sumibiyaki Taishusakaba Mikuriya
炭火焼大衆酒場御厨
- Sasazuka, Tokyo
- Japanese,Japanese
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渡邉 大介Daisuke Watanabe
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Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese.
Mr. Watanabe was born in 1991 in Nagano. The reason why he entered the food and beverage industry was part-time at an izakaya (Japanese pub) when he was a student. He has worked as a manager and head chef in various genres of restaurants in Tokyo. With his experience, he works to please customers by using seasonal ingredients from multiple styles of Japanese, Western, and Chinese cuisine without being limited to only Japanese cuisine.
渡邉 大介Daisuke Watanabe
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Nihonbashi Sushi Shiba
日本橋 鮨しば
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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柴 隆之Takayuki Shiba
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Mr. Shiba attracts guests with his free-spirited courses, which are brought up with extensive experience in the field of Edomae Sushi.
He was born in 1979 in Saitama. The owner of Nihonbashi Sushi Shiba. He started his professional career with the desire to impress people with his cooking. Gained experience as a French and pastry chef at the prestigious Auberge Au Mirador in Hakone and later honed his Edo-mae sushi skills at a famous restaurant in Ginza and in the sushi departments of a first-class hotel. After establishing a sushi restaurant in Meguro and working as a manager, he founded his current restaurant and became independent in June 2023. It has earned a reputation for the creative courses that combine sushi and Japanese cuisine with innovative dishes and stylish hospitality.
柴 隆之Takayuki Shiba
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Kaga Namafu Kappo Kagurazaka MAEDA
加賀生麩割烹 神楽坂 前田
- Kagurazaka, Tokyo
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine / Sake
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後藤 尚彦Naohiko Goto
The Chef's Recommendations -
Using the skills of more than 30 years of Japanese cuisine, Mr. Goto elevates seasonal ingredients to Kaga cuisine.
After training at renowned restaurants such as Ginza Kachou and Atami Koarashitei, he became the head chef at a Japanese restaurant in Ginza. With over 30 years of experience in Japanese cuisine, he utilizes his skills to elevate seasonal ingredients into exquisite Kaga cuisine.
後藤 尚彦Naohiko Goto
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Hamayakitaro Jimbocho Branch
浜焼太郎 神保町店
- Jinbocho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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楊 勇Yong Yang
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The life of a chef began in Japan. Mr. Yang provides hospitality with seasonal Japanese delicacies.
He is from China. Coming to Japan at 27, he has since built a career in the Japanese restaurant industry. From a ramen restaurant in Tokyo, he has been exposed to Japan's unique and ever-changing culinary culture. Currently, he is active as the manager of the Hamayakitaro Jimbocho Branch. He makes visitors smile with seasonal delicacies such as fish only available in that season.
楊 勇Yong Yang
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Honkaku Yakiniku Motsunabe Nikuemon
本格焼肉もつ鍋肉衛門
- Nishi-Kasai/Kasai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
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安 成達Ahn Seondal
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Because the meat is so delicious, Mr. Ahn wants to share it with many people.
He was born in 1978 in Fukuoka. Started his career as a chef at a popular Korean restaurant, Tamura, in his hometown, Fukuoka. He then moved to Tokyo and opened a restaurant in Ginza at 27. Since then, as the owner of Nikuemon in Ginza, he has entertained many people for 20 years. He is currently the manager of the Kasai branch, leaving the operations of the Ginza branch to his successor. To share delicious meat with many people, he tries to create a yakiniku restaurant that can be enjoyed by all ages and cultures while paying close attention to the quality of the food and the space.
安 成達Ahn Seondal
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Wagyu Yakiniku Kakunoshin Roppongi Branch
和牛焼肉格之進 六本木店
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)
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柏木 悠希Yuki Kashiwagi
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Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.
Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.
柏木 悠希Yuki Kashiwagi
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USHIHACHI Akihabara Branch
USHIHACHI 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Nomikuidokoro Anzu
飲み食い処 あんず
- Kanda, Tokyo
- Beer Gardens/Halls,Taverns / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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工藤 光Hikaru Kudo
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Mr. Kudo sets his goal to provide "attentive customer service." He takes on the challenge of making a highly satisfying restaurant.
Mr. Kudo was born in 1994 in Aomori prefecture. He began working in restaurants in his late teens. In Kantou area, he has experienced many types and genres of restaurants such as Izakaya(Japanese pub), Italian restaurant, and westernfood restaurant. Now, he works as a restaurant manager at Nomikuidokoro Anzu. He sets his goal to provide attentive customer service, and he tries his best to make a highly satisfying restaurant every day.
工藤 光Hikaru Kudo
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Shinjuku Kotegaeshi
新宿こてがえし
- Shinjuku-Sanchome, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
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中田 大輔Daisuke Nakada
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Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
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Robata to Oden Kyosuke Shinbashi Branch
炉端とおでん きょうすけ 新橋店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Oden
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照本 啓人Hiroto Terumoto
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Mr. Terumoto offers his guests a relaxing and enjoyable time with delicious food and drinks.
He was born in 1992 in Kanagawa. As a child, he became interested in the culinary world by occasionally cooking dinner to help his busy mother. Deciding to pursue a career in the culinary world, he entered a high school where he could obtain a cooking license. Studying all the basics of Japanese, Western, and Chinese cuisine, he graduated from the school and joined a company that operates Italian restaurants. For 13 years, he honed his skills in Italian cuisine and worked as a head chef. In April 2023, he moved to his current company by chance. In May, he became the manager and head chef of Robata to Oden Kyosuke Shinbashi Branch.
照本 啓人Hiroto Terumoto
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Ayakaritai
あやかり鯛
- Yushima, Tokyo
- Local Japanese,Japanese / General / Local Japanese Cuisine / Sake
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大山 和樹Kazuki Oyama
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Mr. Oyama wants to provide guests with the best pairing of dishes and sake.
He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.
大山 和樹Kazuki Oyama
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