181 - 200 of 764 chefs
-
Kuromon Torepichi-Ichiba Minami kuromon Branch
黒門とれぴち市場 南黒門店
- Nipponbashi, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)
-
![]()
河野 嶺Rei Kawano
-
Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.
He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.
河野 嶺Rei Kawano
-
-
Hakata Unagiya Fujiuna
博多うなぎ屋 藤う那
- Hakata Station, Fukuoka
- Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Local Japanese Cuisine
-
![]()
金崎 虎之介Toranosuke Kanesaki
-
In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.
He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.
金崎 虎之介Toranosuke Kanesaki
-
-
Uohachi Hanare
魚八 はなれ
- Kanazawa Station, Ishikawa
- Oden,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Oden
-
![]()
上野 憲謙Noriaki Ueno
-
The commitment of a skilled chef produces dishes that will remain in the guests' hearts.
Mr. Ueno grew up with a mother who was good at cooking, and he enjoyed being in the kitchen from a young age. After graduating from culinary school, he spent two years in Japanese cuisine and eight years of training in Italian cuisine. Furthermore, having spent about eight years in charge of Western-style cuisine at a well-known hotel, he is a talented chef. Utilizing his background in Japanese and Western cuisine and his experience at the hotel, he strives to create dishes that highlight the natural taste of the ingredients. Currently, as the manager, he is in charge of the kitchen and continues to serve "truly delicious food" to the customers who visit the restaurant.
上野 憲謙Noriaki Ueno
-
-
Feliz-malto
Feliz-團斗 Malto
- Shijo Karasuma/Karasuma Oike, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
-
![]()
田島 啓史Hiroshi Tajima
-
Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.
Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.
田島 啓史Hiroshi Tajima
-
-
MINAMI sushi OSAKA
MINAMI sushi OSAKA
- Honmachi/Sakaisujihonmachi, Osaka
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
-
![]()
南 秀昌Hideaki Minami
-
A chef devoted to sushi offers sushi kaiseki, featuring the finest in seafood deliciousness.
Mr. Minami was born in 1986 in Osaka. With a love of sushi since childhood, he aspired to become a sushi chef. After honing his skills for many years at a renowned Sushi restaurant in Tsuruhashi and gaining insights from other culinary fields, he opened his own restaurant, Minami Sushi in Namba, in 2016. It developed a reputation for its delicious nigiri sushi and appetizers that highlight the unique flavors of the ingredients and has grown into a popular restaurant that is full every day. In 2024, he reopened the current restaurant in Shinsaibashi, increasing the number of seats to accommodate a wide range of guests. He attracts guests from Japan and abroad with his exquisite sushi kaiseki and refined hospitality.
南 秀昌Hideaki Minami
-
-
Unagi no Naruse Fukuoka Fukutsu Branch
鰻の成瀬 福岡福津店
- Munakata, Fukuoka
- Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)
-
![]()
野田 健留Takeru Noda
-
Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.
He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."
野田 健留Takeru Noda
-
-
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)
-
![]()
中田 大輔Daisuke Nakada
-
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
-
-
Hakata Uokura
博多魚蔵
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
林 剛寛Takehiro Hayashi
-
Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.
He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.
林 剛寛Takehiro Hayashi
-
-
Ayakaritai
あやかり鯛
- Yushima, Tokyo
- Local Japanese,Japanese / General / Local Japanese Cuisine / Sake
-
![]()
大山 和樹Kazuki Oyama
-
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
-
-
Yakitori Kemuri [Sake specialty store]
焼き鳥けむり【日本酒専門店】
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake
-
![]()
池原 慎太郎Shintaro Ikehara
-
Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.
He was born in 1994 in Okinawa and is currently working at Yakitori Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.
池原 慎太郎Shintaro Ikehara
-
-
Nikuko
肉幸
- Hiroo, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
-
![]()
島田 忠任Tadahide Shimada
-
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
-
-
Yakitori Miyagawa Akasaka branch
やきとり宮川 赤坂店
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
-
![]()
橋本 淳Jun Hashimoto
-
The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
-
-
Kushitei Shibuya Stream
串亭 渋谷ストリーム
- Shibuya South Exit, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
-
![]()
赤石 雄Yu Akaishi
-
Since school age, Mr. Akaishi has set out for a career in the culinary world.
After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.
赤石 雄Yu Akaishi
-
-
Sushi Aoyagi
すし青柳
- Marunouchi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
-
![]()
杉森 智樹Tomoki Sugimori
-
Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.
He was born in 1972 in Tokyo. The head chef and manager of Sushi Aoyagi. The sushi chef is a job that allows him to do what he has loved since childhood, "making things" while interacting with people. He honed his skills at sushi restaurants in the Tokyo metropolitan area, including Sushiya no Kanpachi, where he learned the art of Edo-mae techniques and Japanese cuisine. In 2017, he was appointed to his current position in recognition of his skills. Since then, he has welcomed guests from Japan and abroad at a long-established hotel located at the gateway to Tokyo, treating them to stylish courses that blend sushi and Japanese cuisine with seasonal dishes.
杉森 智樹Tomoki Sugimori
-
-
Miyashin
宮新
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
-
![]()
猪股 善人Yoshito Inomata
The Chef's Recommendations -
His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).
Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.
猪股 善人Yoshito Inomata
-
-
Tofu-ya
とうふや
- Ise, Mie
- Japanese,Japanese / General / Tofu Dishes
-
![]()
千原 昌也Masaya Chihara
-
His signature crafted tofu cuisine comes backed by years of Japanese culinary training.
He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.
千原 昌也Masaya Chihara
-
-
Teppanyaki Ginmeisui GINZA
鉄板焼 銀明翠 GINZA
- Ginza, Tokyo
- Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine
-
![]()
綾部 誠Sei Ayabe
-
In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.
He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].
綾部 誠Sei Ayabe
-
-
Kawaei
川栄
- Akabane, Tokyo
- Japanese,Japanese / Unagi (eel)
-
![]()
石井 勇介Yusuke Ishii
-
This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.
He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.
石井 勇介Yusuke Ishii
-
-
Tarikino Kappou
他力野割烹
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake
-
![]()
他力野 慶太Keita Tarikino
-
Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.
He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.
他力野 慶太Keita Tarikino
-
-
Fugu Ryori UMEI
ふぐ料理 うめい
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
-
![]()
梅井 聖寿Kiyotoshi Umei
-
After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.
He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.
梅井 聖寿Kiyotoshi Umei
-
