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41 - 60 of 677 chefs

Yakiniku Motoyama Ebisu Branch

焼肉もとやま 恵比寿店

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

渡部 一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部 一彦Kazuhiko Watanabe

Yakiniku Ichiba Genkaya Meguro Branch

焼肉市場げんかや 目黒店

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

森 祐治Yuji Mori

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.

森 祐治Yuji Mori

Shiba KOSO

芝KOSO

  • Shibakoen/Tokyo Tower, Tokyo
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine

狩野 義忠Yoshitada Kano

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.

狩野 義忠Yoshitada Kano

Nihonbashi Tamai Muromachi Branch

日本橋 玉ゐ 室町店

  • Mitsukoshimae, Tokyo
  • Seafood,Japanese / General

市川 清三Kiyomi Ichikawa

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

He trained at a Japanese and vegetarian restaurant from April 1975 and at a tempura restaurant from January 1983. And then after working at a hotel and an airport restaurant, he joined Nihonbashi Tamai in 2012. Currently, he works as the head chef at Nihonbashi Tamai Muromachi Branch.

市川 清三Kiyomi Ichikawa

Nishiazabu Serendipity

西麻布Serendipity

  • Nishi-Azabu, Tokyo
  • Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

廣瀬 剛Go Hirose

As a bartender, Mr. Hirose makes the drink that the guest wants.

He began his career in the hotel industry, working as a hotelier at a prestigious hotel. With a passion for the service industry and an interest in making drinks, he became a bartender, and over the next ten years, he developed his expertise. He is currently in charge of Nishiazabu Serendipity, which opened in December 2021.

廣瀬 剛Go Hirose

Asakusa Shokudo Motomatsu

浅草食堂 元松

  • Asakusa, Tokyo
  • Japanese,Japanese / General / Unagi (eel) / General

せつSetsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.

せつSetsu

Tabehoudai Sukiyaki Jyuniten Hiroo

食べ放題 すき焼き十二天 広尾

  • Hiroo, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Sake

高堰 晴信Harunobu Takaseki

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

He was born in 1993 in Akita. After 3 years of experience at a Kappo and Japanese restaurant in Saitama from 18, he went to a Mediterranean restaurant in Tokyo. He also worked as head chef at its affiliated wine bar for four and a half years. After about two years of experience in Italian and French, he joined his current company. He served as sous chef of The INNOCENT CARVERY in the Shinmaru Building for four years. At the same time, he served as the assistant chef for about two years at Marunouchi Sukiyaki Jyuniten. Then, with the opening of Sukiyaki Jyuniten Hiroo, he became its head chef.

高堰 晴信Harunobu Takaseki

Shin-Okubo Kankoku Yokocho Hongdaepocha

新大久保韓国横丁 ホンデポチャ

  • Okubo, Tokyo
  • Korean,Other Asian / Korean / Makgeolli

ソンスキSonsuki

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.

ソンスキSonsuki

Kankoku Chicken DAOL

韓国チキン DAOL (ダオル)

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Korean,Other Asian / Korean / Asian Creative Cuisine

キムKim

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.

キムKim

Eel Naruse Hachioji store

鰻の成瀬 八王子店

  • Hachioji, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

佐々木 涼太Ryota Sasaki

Aiming to create a comfortable and enjoyable space for all visitors.

After graduating from university, Mr. Sasaki joined Unagi no Naruse through a connection with the owner of the Nerima branch. As manager of the Hachioji branch, which opened on August 12, 2023, he is responsible for its operation. Aiming to make a restaurant in his own way, he always pursues service from the guest's viewpoint. With careful attention to detail and warm-hearted customer service, he has become a trusted presence in the community.

佐々木 涼太Ryota Sasaki

GINZA FUJIMARU

GINZA FUJIMARU

  • Ginza, Tokyo
  • French,Italian/French

藤丸 貴成Takanari Fujimaru

Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.

He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.

藤丸 貴成Takanari Fujimaru

Taishu Izakaya UOHIDE Yoyogi-Hachiman Branch

大衆居酒屋 魚秀 代々木八幡店

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣 卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣 卓也Takuya Omata

Gyujutsu Kuroobi

牛術黒帯

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

橋場 耕平Kohei Hashiba

Mr. Hashiba aims to create a comfortable restaurant full of smiles and vitality.

Mr. Hashiba has demonstrated his skills as the manager of Gyujutsu Kuroobi, which reopened in March 2024. His welcoming attitude with a smile has led to the acquisition of many repeat customers. He values communication with staff and guests and comes up with ideas for menus and services on a daily basis. With his commitment to Japanese Wagyu beef and fresh horumon (offal meat), he has been trying to convey the appeal of these ingredients through trial and error.

橋場 耕平Kohei Hashiba

Jinroku

甚六

  • Shirokane/Shirokanedai, Tokyo
  • Teppanyaki,Yakiniku/Steak / Takoyaki (octopus balls) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

應田 壽一Hisakazu Ota

Mr. Ota has been pursuing the possibilities of Teppan cuisine for over 35 years, with the Kansai as the backbone.

He was born in 1962 in Osaka. Growing up in Tsuruhashi, Osaka, known as the town of okonomiyaki and yakiniku, he became familiar with the taste from an early age. After moving to Tokyo, he was engaged in a different industry before switching careers and opening Jinroku in Shirokane in 1989. Later, he opened JINROKU Pacific in Hawaii and JINROKU Anti in Haneda Airport as directly managed branches. In addition, he is also involved in producing hotels and highway service areas. In 2021, the main restaurant reopened following the renovation of the building. Yakiniku Imajin also opened adjacent to it.

應田 壽一Hisakazu Ota

PACE ITALIAN LOUNGE

PACE ITALIAN LOUNGE

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian / Cocktail / Wine

瀬戸 恵多SETO KEITA

Became a chef before I knew it. My intuition tells me it was the best choice.

He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.

瀬戸 恵多SETO KEITA

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch

牛ホルモンと鮮魚 牛冨屋 渋谷道玄坂店

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣 卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣 卓也Takuya Omata

Wafuu-dokoro Usagi

和風処 うさぎ

  • Asakusa, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

母良田 良平Ryohei Horota

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.

母良田 良平Ryohei Horota

Sushi Nakao

鮨なか尾

  • Shimokitazawa, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中尾 康高 Yasutaka Nakao

Mr. Nakao makes sushi using his own unique philosophy and style.

He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.

中尾 康高 Yasutaka Nakao

Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch

肉と魚とカキ OYSTER Bar&Bistro 魚秀 ~UOHIDE~渋谷桜丘店

  • Dogenzaka/Shinsen, Tokyo
  • Japanese,Japanese

中井 信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager." 

中井 信之Nobuyuki Nakai

Saburina Hou

左舞璃菜 鳳

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

左舞璃菜 鳳Saburina Hou

Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.

Saburina Hou offers Shabu-shabu and Sukiyaki with A5-ranked Miyazaki beef and premium Japanese black beef sirloin at reasonable prices. Not only the ingredients but also the sauce for shabu-shabu and broth for sukiyaki are carefully prepared. Additional order menus are available, so enjoy shabu-shabu and sukiyaki to your heart's content.

左舞璃菜 鳳Saburina Hou

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