1 - 20 of 1642 chefs
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Agu Tonkatsu Coshon
アグーとんかつコション
- Okinawa Prefectural Office, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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宮城 康司Koji Miyagi
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As he liked cooking since he was a child, he worked part time at a restaurant.
He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].
宮城 康司Koji Miyagi
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Sushi Senzu Kitashinchi Souhonten
鮨仙酢 北新地 総本店
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Akatsuki Taps Ginza
暁タップス 銀座
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / General / Beer
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佐藤 和哉Kazuya Sato
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Delivering the charm of gently flavored beer and nourishing food with sincerity.
Mr. Sato was born in 1984 in Aomori; he is the manager of Akatsuki Taps Ginza. Having worked part-time as a waiter at the Tokyo Disney Resort restaurant, he found fulfillment in a job where he was close to the moments when people smiled around food. When he first wanted to pursue a career in food and beverage, he was introduced to the appeal of craft beer, which led him to become a staff member at Akatsuki Brewery. At the company's first flagship restaurant, he now offers a variety of beers and dishes suited to the Japanese climate. Through delicious food, he brings smiles and healing moments to customers.
佐藤 和哉Kazuya Sato
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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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Japanese cuisine Saga SUN MEMBERS Kyoto Saga
日本料理嵯峨 サンメンバーズ京都嵯峨
- Sagano/Uzumasa, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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竹内 千秋Chiaki Takeuchi
The Chef's Recommendations -
Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.
He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.
竹内 千秋Chiaki Takeuchi
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Yakiniku Meat Ushio
焼肉ミート牛男
- Sannomiya, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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北本 竜平Ryuhei Kitamoto
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Mr. Kitamoto is a chef with a passion for meat, pursuing new flavors to bring smiles to his guests' faces.
He was born in 1992 in Osaka. Growing up watching his grandfather run a Robata-yaki restaurant, he naturally loved cooking. After building up experience at a Yakitori restaurant and a Japanese restaurant, he realized the charm of meat while working at Yakiniku restaurant in Umeda, Osaka. Since March 2024, he has shown his skills as a chef at Yakiniku Meat Ushio. His driving force is the words "Thank you" and smiles from the guests. He is working hard and enthusiastically at his job, pursuing new tastes daily to provide his guests with a wonderful experience.
北本 竜平Ryuhei Kitamoto
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Shuko Osaka Manpukudou
酒肴 大阪まんぷく堂
- Tsuruhashi, Osaka
- Kaiseki (course menu),Japanese / General / Sushi / Sake
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芦田 テツオTetsuo Ashida
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A restaurant head who continues to search for the deliciousness of food and excellent pairings with Japanese sake.
Mr. Ashida was born in 1969 in Hyogo. After gaining experience in a dining establishment with a part-time job, he started his own bento-boxed lunch shop with a friend. While doing this, he aimed to start a dining establishment and began studying cooking more seriously. He is involved with various food genres, from original to Chinese cuisine. In 2003 he founded "Shuko Osaka Manpukudou." Initially, the restaurant served many Chinese-style dishes, incorporating the trends of the times. As the restaurant continues to evolve, he now mainly offers dishes based on Japanese cuisine.
芦田 テツオTetsuo Ashida
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Gion Kankanderi Rei
祇園かんかんでり麗
- Gion, Kyoto
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean
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細見 哲朗Tetsuro Hosomi
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A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.
For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.
細見 哲朗Tetsuro Hosomi
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Nikuko
肉幸
- Hiroo, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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島田 忠任Tadahide Shimada
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The star chef presents blissful dishes using Kobe beef.
Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.
島田 忠任Tadahide Shimada
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Unagi Ryouri Unawa Izumi
うなぎ料理うな和泉
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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加藤 晴久Haruhisa Kato
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Challenging the world of eel cuisine with a new heart as a chef.
Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.
加藤 晴久Haruhisa Kato
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Hokkaido Jingisukan Lemon
北海道ジンギスカン 檸檬
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Whisky
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宮越 瑠花Ruka Miyakoshi
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Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.
She was born in 1998 and has been the manager of Hokkaido Jingisukan Lemon since its opening in 2024. It is her second store, having previously also served as the manager of an affiliate branch. She has extensive knowledge of ingredients and drinks and makes every effort to share this knowledge with her staff. Through her daily study and information gathering, she deepens her passion for the restaurant's service and hospitality, and her motto is to make it an attractive place for guests. With her cheerful and responsible personality, she works with younger staff members to develop the restaurant.
宮越 瑠花Ruka Miyakoshi
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Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West
宮崎尾崎牛 和食 鉄板焼き 吟 梅田ヒルトンプラザウエスト
- Nishi-Umeda, Osaka
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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樋口 芳也Yoshiya Higuchi
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Mr. Higuchi finds true pleasure and purpose in working as a chef.
He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.
樋口 芳也Yoshiya Higuchi
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Niku Kappou - Niku Kabuku
肉割烹 肉かぶく
- Shinjuku East Exit/Kabukicho, Tokyo
- Steak,Yakiniku/Steak / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / 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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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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Kappo Yumeshoubu
割烹夢しょうぶ
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Japanese,Japanese
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石崎 正二Shouji Ishizaki
The Chef's Recommendations -
Mr. Ishizaki is a chef who knows the depth of cooking with experience in French and Japanese cuisine.
After working at Japanese, Kappo (Japanese style cooking), and Sushi restaurants in Kyoto, Mr. Ishizaki wanted to learn more about ingredients and cooking methods, so he experienced French cuisine at a member-only hotel, then opened his current restaurant, Yumeshoubu, in 1994.
石崎 正二Shouji Ishizaki
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Kita
北
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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小林 和博Kazuhiro Kobayashi
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Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).
He was born in 1970 in Nagano. The owner of Kita. After training at a Kappo restaurant in Osaka, he moved to Kanagawa and honed his skills at several sushi restaurants in Yokohama. In 2005, he founded his current restaurant in his mid-30s and became independent. Since then, he has served high-quality sushi courses in the city of the sea and captured the hearts of both local guests and travelers. While respecting the tradition of Edo-mae, he also offers nigiri and side dishes with his own arrangements, showing off new deliciousness and enjoyment of food. The warm and stylish hospitality that reflects his sincere personality also attracts a reputation.
小林 和博Kazuhiro Kobayashi
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Sushi Mahoroba
寿司まほろば
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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村上 勝浩Katsuhiro Murakami
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Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.
Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.
村上 勝浩Katsuhiro Murakami
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Sakanaya Soma Nishimachi Branch
さかな家そう馬 西町店
- Kurume, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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Sakanaya Soma Yanagawa Branch
さかな家そう馬 柳川店
- Yanagawa/Omuta/Chikugo, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine
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Teppanyaki Cocoro (Grand Park Otaru)
鉄板焼き こころ （グランドパーク小樽）
- Otaru/Yoichi/Shakotan, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)
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始閣 清和Kiyokazu Shikaku
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Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.
While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.
始閣 清和Kiyokazu Shikaku
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