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161 - 180 of 667 chefs

Hitori Shabu Shabu Nanadaime Matsugoro

ひとりしゃぶしゃぶ七代目松五郎

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

百瀬 和輝Kazuki Momose

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef. 

百瀬 和輝Kazuki Momose

Yakiniku Motoyama Main Branch

焼肉もとやま 本店

  • Okachimachi, 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 Nabedonya Shikata

焼肉鍋問屋 志方

  • Nakameguro, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)

前西 貴哉Takaya Maenishi

The Chef's Recommendations

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.

前西 貴哉Takaya Maenishi

Beef-Professional private Shinjuku Main Branch

完全個室 牛の達人 private 新宿本店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江 直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江 直人Naoto Horie

Nagomi

和(ナゴミ)~nagomi~

  • Shinjuku-Sanchome, Tokyo
  • Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Highball

北澤 彰斗Akito Kitazawa

Mr. Kitazawa proposes a glass of healing in a corner of downtown. 

He was born in 1990 in Nagano. As a bartender at bars in Tokyo and Osaka, he has continued to serve healing drinks to people passing through the downtown area. Currently, Mr. Kitazawa is the manager of Nagomi. He proposes a moment of relaxation in the corner of Shinjuku-sanchome.

北澤 彰斗Akito Kitazawa

ESqUISSE

ESqUISSE

  • Ginza, Tokyo
  • French,Italian/French / French

リオネル・ベカLionel Beccat

The Chef's Recommendations

Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.

He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.

リオネル・ベカLionel Beccat

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

Azabujuban Nikukappo Okadamae

麻布十番肉割烹 岡田前

  • Azabu-Juban, Tokyo
  • Japanese,Japanese

岡田賢一郎 Kenichiro Okada

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.

岡田賢一郎 Kenichiro Okada

Dashi Shabu Obanzai OKAKA Tokyo

出汁しゃぶおばんざい おかか 東京

  • Otemachi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Sake

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch

元祖海老出汁もんじゃのえびせん 渋谷ストリーム店

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

羽方 勇二Yuji Hagata

A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.

Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.

羽方 勇二Yuji Hagata

WineBar Pluribus

WineBar Pluribus

  • Ginza, Tokyo
  • Wine Bar,Bars (pubs) / Italian / Pasta / Wine

恩田 雄紀Yuuki Onda

Mr. Onda presents the delicious synergy of food and wine based on Italian cuisine.

He was born in 1987 in Chiba. Chef at WineBar Pluribus.  Influenced by his uncle, a chef, he became familiar with cooking from an early age and aspired to become a professional. After graduating from culinary school, he started his career at the famous Italian restaurant CANOVIANO in Tokyo. Continued his experience at Angelo Court Tokyo, where he worked as a sous chef. After working as a chef at a Mediterranean restaurant in Funabashi, he assumed his current position when the restaurant was established in July 2023. He attracts guests from Japan and abroad with his diverse cuisine that goes well with wine.

恩田 雄紀Yuuki Onda

Le Ciel

Le Ciel

  • Kunitachi, Tokyo
  • French,Italian/French / French

荻原 哲哉Tetsuya Ogiwara

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base

Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].

荻原 哲哉Tetsuya Ogiwara

Grilled Aging Beef TOKYO Shinjuku-sanchome Branch

グリルド エイジング・ビーフTOKYO新宿三丁目店

  • Shinjuku-Sanchome, Tokyo
  • Dining Bar,Dining bar / Steak / General / Wine

鈴木 邦夫Kunio Suzuki 

Attracted by the depth of the cooking, Mr. Suzuki honed his skills at several prestigious hotels and on luxury cruise ships.

He was born in 1974 in Tokyo. Curious since childhood, he was especially strongly attracted to cooking. After studying French cuisine and experiencing the depth of traditional cuisine nurtured by history and climate, he decided to become a professional chef to further master cooking. He has honed his skills at prestigious hotels such as the Hotel Okura Tokyo and the Marriott Hotel, as well as on luxury cruise ships, acquiring a wide range of knowledge and techniques. While working in the kitchen, he always looks for new ideas and uses them to develop his menu.

鈴木 邦夫Kunio Suzuki 

Ushikoi Shinjuku Branch

赤身焼肉のカリスマ「牛恋 新宿店」

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

小泉 孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉 孟Hajime Koizumi

Osteria quinto

Osteria quinto

  • Ogikubo, Tokyo
  • Italian,Italian/French / Italian

福間 透Toru Fukuma

His experience in changing French career to Italian cuisine became an advantage. 

Born in 1969 in Aomori Prefecture. After graduating from a senior high school, he entered a culinary school and specialized in French cuisine. He moved to Tokyo after the graduation and started working at a French restaurant. A few years later, he changed his French career to Italian cuisine when the restaurant he was working opened a new Italian restaurant. In 1999, he went to Italy and built up his experience at various starred restaurants such as [Romano] during his stay for 4 years. After returning to Japan, he worked at a super luxury resort hotel and became independent to open [osteria quinto] in 2009.

福間 透Toru Fukuma

hale'aina HOA SHIBUYA

hale'aina HOA SHIBUYA

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Dining Bar,Dining bar

和氣 正敏Masatoshi Wake

Mr. Wake wants to hear his customers say “delicious” from the bottom of their hearts.

He says he was inspired to pursue a career in cooking after making meals for friends who were very pleased with the food he prepared for them. Pursuing true customer satisfaction, he is also involved in product development, including the restaurant's original menu. Trained in Japan and abroad, he is currently the executive chef, devoted to menu development and mentoring younger chefs.

和氣 正敏Masatoshi Wake

Yakigai Akoya

焼貝 あこや

  • Ebisu, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake

伊藤 祐介Yusuke Ito

Authentic skills learned from Japanese cuisine highlighting shellfish taste.

He was born in 1982 in Oita prefecture. Soon after graduating high school, he moved to Tokyo and started his apprenticeship of Japanese cuisine at a mizutaki hotpot restaurant in Shinjuku. When he was just about to demonstrate his talent, he fell in love with [Abusan]. After 6 years as a repeat customer, he became a pupil of the owner, Mr. Zenkei Nobeta, a leading expert of shellfish cuisine. Acquiring the in-depth skill and the knowledge of shellfish cooking in 3 years, he became the chef of the new restaurant [Akoya] at the end of 2013. His outstanding skill catapulted the restaurant to the top.

伊藤 祐介Yusuke Ito

Yakiniku Ten Gamushara Marunouchi

焼肉 天 がむしゃら 丸の内

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

國吉 将斗Masato Kuniyoshi

An aggressive, well-trained chef with a strong body and mind.

Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.

國吉 将斗Masato Kuniyoshi

TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch

TOKYO FISHERMAN'S WHARF  魚秀~UOHIDE~渋谷宇田川店

  • Shibuya Center-Gai/Koen-Dori, 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

Meguro Soregashi

目黒それがし

  • Meguro, Tokyo
  • Izakaya (Japanese tavern),Taverns / General

小松 雅至Masayuki Komatsu

Mr. Komatsu is an experienced veteran chef who started his culinary career from a part-time job.

He was born on December 8, 1986, in Kanagawa, age 44. He became interested in cooking through a part-time job he had at a restaurant when he was 15 years old. After graduating from night cooking school, he began training at a kappo restaurant in Tokyo. Then, he worked at a kappo restaurant in Akasaka and also studied at a kappo restaurant in Kyoto for about two years. After participating in the launch of the Yumeya group, he joined JO Corporation of the Soregashi group in 2017, where he currently serves as the executive chef of each Soregashi restaurant.

小松 雅至Masayuki Komatsu

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