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181 - 200 of 746 chefs

Shutei Hokura

酒亭穂椋

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

村田 京介Kyosuke Murata

The Chef's Recommendations

Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.

He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.

村田 京介Kyosuke Murata

Sotoroku

十十六 (そとろく)

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)

荒川 正敏Masatoshi Arakawa

Grown up with appreciating the fact his service and dishes please his guests

Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded  at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].

荒川 正敏Masatoshi Arakawa

Japanese Cuisine Ryotei Kadomatsu

日本料理 料亭 門松

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Tempura (battered, fried seafood and vegetables)

大久保 昌彦Masahiko Okubo

The Chef's Recommendations

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

He was born in 1960 in Kanagawa. Being manually dexterous since his childhood, and having an interest in cooking, he decided to pursue a cooking career. He became head chef of Ryotei Kadomatsu after 10 years of experience at a Ryotei restaurant in Kamakura and 8 years at a hotel in Yokohama.

大久保 昌彦Masahiko Okubo

Doikatsuman Gion Yasaka Branch

土井活鰻 祇園八坂店

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Unagi (eel),Japanese / Unagi (eel)

土井 貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井 貴史Takashi Doi

Motoyu Yamadaya Ryokan

元湯 山田屋旅館

  • Hitachi/Hitachiota, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

小林 康昭Yasuaki Kobayashi

Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.

He was born in 1978 in Ibaraki. Grew up as the heir to a long-established inn, Motoyu Yamadaya Ryokan, he naturally decided to become a chef. He began his career at a ryokan in Kanagawa, and after studying at various places, including a Japanese restaurant, a pike eel restaurant, and a restaurant specializing in pufferfish, he became the 20th generation in 2008. His specialty is colorful and delicate cuisine that uses his wealth of experience. His innovative dishes, which use abundant local ingredients from Ibaraki, are very popular, and he has many repeat customers who come back for his cuisine.

小林 康昭Yasuaki Kobayashi

Sushi & Japanese Cuisine Shinjuku Yonegami

寿司と日本料理 新宿 よねがみ

  • Shinjuku West Exit/Tochomae, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

Hashimoto

はし本

  • Gokoku-ji, Tokyo
  • Japanese,Japanese / Unagi (eel) / Sake

橋本 信二Shinji Hashimoto

The Chef's Recommendations

The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.

Born in Tokyo in 1967. When he was a primary school pupil, he became conscious of succeeding the restaurant as the 6th generation owner. When he was a university student, the 5th generation owner passed away. He helped the family business, and entered the restaurant right after the graduation. Leaving the grilled dishes to other veteran cook, he worked every morning for an eel wholesaler while assisting the restaurant. In about 2 years of training, he acquired skills to select and dress eels. At the age of 30, he became in charge of grilled dishes. He is currently maintaining the traditional taste of the long-established restaurant as the 6th generation owner.

橋本 信二Shinji Hashimoto

Akasaka Shikian Yoetsu

赤坂四季庵よう悦

  • Akasaka, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

若林 陽悦Yoetsu Wakabayashi

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

He was born in 1975 in Akita. Influenced by his family's restaurant business, he naturally pursued a career in the food and beverage industry. After moving to Tokyo, he gained experience at Japanese and Sushi restaurants. In his 30s, he also trained at a Japanese restaurant in New York, U.S.A., for three years. With those experiences, he has been working as the head chef at Akasaka Shikian Yoetsu since November 2019. His cuisine, a fusion of traditional Japanese cooking techniques and international sensibilities, has attracted many culinary connoisseurs.

若林 陽悦Yoetsu Wakabayashi

Fujino

藤乃

  • Fukushima/Noda, Osaka
  • Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck

門野 倫也Michiya Kadono

The Chef's Recommendations

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.

門野 倫也Michiya Kadono

Hakata Motsunabe Yamanaka Ohashi Main Branch

博多もつ鍋 やま中 大橋本店

  • Minami-ku, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中 幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for HHakata Motsunabe Yamanaka Ohashi Main Branch, taking an active role in the workplace. 

山中 幸一Koichi Yamanaka

Asakusa Kusatsutei Ariake Branch

浅草 草津亭 有明店

  • Ariake, Tokyo
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

澤田 清美Kiyomi Sawada

Mr. Sawada continues to lead a life as a chef filled with enthusiasm and hard work.

He was born in Fukushima. At 18, he chose the culinary world in order to develop his skills. At Asakusa Kusatsutei, a renowned restaurant in Asakusa, he trained and honed his techniques while experiencing the depth of the cuisine. In April 2023, Asakusa Kusatsutei Ariake Branch was opened in Ariake. He has now moved to this new career stage and displays his shrewdness.

澤田 清美Kiyomi Sawada

Uni Senmonten Yoichiya Jikka Branch

うに専門店世壱屋 余市実家店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

石川 晴希Haruki Ishikawa

Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.

He was born in 1991 in Hokkaido. Influenced by his father, who was a chef, he decided to work in a restaurant. Started his career at Otaru Narutoya, a restaurant specializing in karaage (deep-fried chicken) in Otaru City. Then, he moved to the Yoichiya Jikka Branch in 2022. He is currently the branch manager and welcomes visitors daily with his passion for Yoichi, where he was born and raised.

石川 晴希Haruki Ishikawa

Shabuzen Ginza Creston Hotel Branch

しゃぶ禅 銀座クレストンホテル店

  • Tsukiji, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)

大村 専二Senji Omura

Mr Omura welcomes diners with the finest ingredients.

He was born in 1960 in Gunma Prefecture.

大村 専二Senji Omura

Yurakucho Kakida

有楽町かきだ

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

蛎田 一博Kazuhiro Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.

蛎田 一博Kazuhiro Kakida

wa no mi

蕎麦と肴処 和ノ実

  • Urasoe, Okinawa
  • Soba (noodles),Japanese / General / Soba (noodles) / Kaiseki (tea-ceremony dishes)

片岡 毅Tsuyoshi Kataoka

The desire to challenge new things made who he is today.

Born in 1958 in Nagasaki Prefecture. Thanks to his father, who was a chef specializing in Japanese cuisine at an inn, he had an interest in cooking from a young age. After graduating from a culinary institute in Osaka, he trained at several Japanese restaurants, such as Tsuruya in Osaka. He eventually returned to his hometown and opened a restaurant there, but later moved to Okinawa for a new adventure. While working at a restaurant in Okinawa, he met the owner of [wa no mi] and was asked to become a chef there.

片岡 毅Tsuyoshi Kataoka

Katsudon Kouei

かつ丼 幸栄

  • Kyobashi, Tokyo
  • Katsudon /Katsuju (fried pork cutlet bowl),Japanese / Tonkatsu (fried pork cutlet) / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)

加藤 大和Hirokazu Kato

He brings out the best flavor of meat with his knowledge and experience.

He was born in Tottori. After working at a Teppanyaki (iron griddle grilling) restaurant in Osaka for several years, he moved to Tokyo to pursue his career as a chef. Currently, he works as a chef at Katsudon Kouei. Based on his knowledge and experience of meat acquired in the Teppanyaki world, he draws out meat's full flavor and serves it to his guests.

加藤 大和Hirokazu Kato

Kioicho Fukudaya

紀尾井町 福田家

  • Nagatacho, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下 俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下 俊一Shunichi Matsushita

Higashiazabu Ito

東麻布 いと

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

伊東 彰Akira Ito

The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.

Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.

伊東 彰Akira Ito

Shabuzen Umeda Branch

しゃぶ禅 梅田店

  • Kita-Shinchi, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡 雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡 雅彦Masahiko Sodeoka

Karen Kagoshima Branch

華蓮鹿児島店

  • Tenmonkan/Bayside, Kagoshima
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General

山下 竜吾Ryugo Yamashita

Mr. Ryugo Tamashita brings delicious ingredients from Kagoshima to his guests' table.

He was born in 1976 in Kagoshima Prefecture. He's always been interested in cooking ever since he was little, and as years went by, his love for food increased. After graduating from high school, he was hired by A-Coop Kagoshima Inc. Then, he decided to become a chef and joined [Shoku no Oasis Zino], which is directly managed by the JA Kagoshima Prefectural Economic Foundation of Agricultural Cooperatives, to polish his skills. In 2017, he moved to [Karen Kagoshima Branch] managed by the same foundation. He is working in the kitchen every day with the sole purpose of bringing to his customers' table all the delicious ingredients from Kagoshima making the most of their flavor.

山下 竜吾Ryugo Yamashita

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