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201 - 220 of 762 chefs

Sushi Yoshitatsu

すし 吉辰

  • Yakuin, Fukuoka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

古川 純弥Junya Furukawa

A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.

He was born in 1979 in Fukuoka. Since he started working in the restaurant business, he has always valued customer service, which puts the guests' feelings first. He chose to become a Sushi chef and studied culinary arts because he believed that a deep understanding of cuisine was necessary to understand the hearts and minds of his guests. After training at a Japanese restaurant and a Sushi restaurant, he opened his own restaurant, Azito, at the age of 25. After that, he took advantage of his experience working exclusively with sushi to establish a new restaurant, Sushi Yoshitatsu, which specializes in authentic sushi.

古川 純弥Junya Furukawa

Yoryutei

楊柳亭

  • Saga, Saga
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

菱岡 範之Noriyuki Hishioka

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

He was born in 1963 in Saga. At 18, he entered the world of Japanese cuisine and continued to train. Having honed his skills for a long time at Saga's long-established ryotei restaurant, Yoryutei, established in 1882, he took charge of its kitchen at 40. Under the concept of " respectfully producing the life milestones of the customers," he always earnestly approaches his cuisine with a feeling of gratitude. He continues to attract many people with his taste and heartfelt hospitality by selecting the best seasonal ingredients available in each season: spring, summer, fall, and winter.

菱岡 範之Noriyuki Hishioka

Konamon-dokoro Mitsukuni Ura-namba Branch

粉もん處 光圀 裏なんば店

  • Namba, Osaka
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Yakisoba (fried noodle)

松崎 健一郎Kenichiro Matsuzaki

The diverse menu is the result of Mr. Matsuzaki's own experience and attention to detail.

He was born in Osaka. Since the time he worked for a textile manufacturer, he has visited many restaurants as an okonomiyaki and ramen geek. After that, he transformed into the world of food and beverage. While managing an okonomiyaki restaurant at a company, he met the owner of the current restaurant. The owner invited him, and he is now working as a chef at Konamon-dokoro Mitsukuni Ura-namba Branch. The diverse menu is all made with great confidence. It is filled with his commitment based on his experience working at an okonomiyaki restaurant and a noodle factory.

松崎 健一郎Kenichiro Matsuzaki

Agu-buta Shabu & Okinawa ryori Asatoya

アグー豚しゃぶ&沖縄料理 安里家

  • Asato/ Sakaemachi Market, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Okinawa Cuisine

大濱 太彰Hiroaki Ohama

Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.

He wanted to work in a job where he could interact with people, so he entered the world of food and beverage. As he worked in restaurants, he became more and more interested in serving customers as well as in making food. Wanting to cook delicious food himself, he began learning about cooking enthusiastically. At Asatoya, he shows his natural cheerfulness and adds energy to the restaurant.

大濱 太彰Hiroaki Ohama

CHIKICHIKI Temma Branch

CHIKICHIKI 天満店

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

大倉 祥幸Yoshiyuki Okura

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.

大倉 祥幸Yoshiyuki Okura

Mizutaki Ryotei Hakata Hanamidori Tenjin Branch

水たき料亭 博多華味鳥 天神店

  • Imaizumi, Fukuoka
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

河津 善陽Yoshiharu Kawatsu

Hanamidori Chicken, developed with the utmost care and attention to detail.

The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself,  Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.  

河津 善陽Yoshiharu Kawatsu

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch

京都スタンドきよきよ三条神泉店

  • Shijo Omiya, Kyoto
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野 陽平Yohei Ono

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.

小野 陽平Yohei Ono

Maruya Honten Ginza Glasse

まるや本店 銀座グラッセ

  • Ginza, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood

山田 孝志Takashi Yamada

Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.

He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.

山田 孝志Takashi Yamada

Sushi Takaya

鮨たかや

  • Ginza, Tokyo
  • Sushi,Japanese / Sushi / Wine / Sake

高橋 貴之Takayuki Takahashi

Mr. Takahashi attracts guests with his seasonal dishes and delicious nigiri, which are made with Edomae techniques and flexible ideas.

He was born in 1974 in Akita, and he is the owner of Sushi Takaya. Growing up with parents who ran a restaurant, he pursued a career in food. He began his training in the Western food department of a hotel in his hometown. Then, he honed his skills at a Japanese restaurant, acquiring both Japanese and Western cooking techniques. At 30, he moved to Tokyo and studied at a sushi restaurant in Tsukiji, where the Central Wholesale Market was located, and mastered the traditions and techniques of Edomae.  After gaining experience at a sushi restaurant in Ginza, he opened his current restaurant in 2017 and became independent. With the combined power of cuisine, space, and hospitality, he welcomes guests from both Japan and overseas.

高橋 貴之Takayuki Takahashi

Gaienmae Kinari

外苑前 僖成

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

五十嵐 大Dai Igarashi

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 Gaienmae Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.

五十嵐 大Dai Igarashi

Yamaguchi-rou Main Branch

山口楼 本店

  • Mito/Hitachinaka, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / General

相田 昌弘Masahiro Aida

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

He was born in 1977 in Ibaraki. From an early age, he grew up in an environment where he enjoyed and became familiar with cooking as an extension of play. He experienced part-time work at a kappo restaurant during high school and then went on to culinary school. After graduation, he joined Yamaguchi-rou, which boasts its history and prestige. Steadily gaining experience, he was appointed as head chef in 2010. His motto is to bring a new style to the restaurant while respecting its traditions. With his attention to detail and hospitality, his cuisine keeps the hearts of his customers.

相田 昌弘Masahiro Aida

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

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

Kani Ryori Kanetsuna

かに料理 かね綱

  • Saijo/Higashihiroshima, Hiroshima
  • Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)

兼綱 尚徳Hisanori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

He was born in 1960 in Hiroshima. Started his career as a crab chef at Kani Doraku in Osaka. After honing his skills for over 20 years, he returned to his hometown of Hiroshima. After that, he worked hard to have his own restaurant and opened Kanetsuna in 2000 as the owner. With a keen eye for selecting crabs and a proven skill honed over many years specializing in crab dishes, he invites visitors to enjoy a moment of bliss.

兼綱 尚徳Hisanori Kanetsuna

Butashabu Seiromushi Butasho Nambatei

豚しゃぶ せいろ蒸し 豚匠 なんば邸

  • Amerikamura, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)

梁 征哉Seiya Ryo

Mr. Ryo was introduced to the culinary world by his friend.

He was born in December 1994 in Osaka.

梁 征哉Seiya Ryo

Unoshima Villa

うのしまヴィラ

  • Mito/Hitachinaka, Ibaraki
  • Japanese,Japanese / General

原田 顕命Kenmei Harada

Through cooking, Mr. Harada wants to deliver an appreciation for nature and the excitement of food.

He was born in 1995 in Ibaraki. One cook he saw on TV became the catalyst for a significant change in his life. He decided to pursue a career in Japanese cuisine out of a desire to enrich people's hearts and minds through Japanese food. After graduating from a vocational school, he honed his culinary sensibility at a ryotei restaurant in Kyoto. Then, he worked at a kappo restaurant in Tokyo, where he served as sous chef for six months at a branch in Shanghai. Currently, as the head chef of the inn run by his family, he provides personalized cuisine to ensure that each guest is truly satisfied.

原田 顕命Kenmei Harada

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

Sankiro Saryo KAITO

三宜楼茶寮KAITO

  • Moji, Fukuoka
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

田中 俊彦Toshihiko Tanaka

Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.

He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joined his current company. He continues to create beautiful and delicious dishes at restaurants such as Kaisendokoro Sushi KAITO Mojiko Main Branch and Sankiro Saryo KAITO, making full use of the skills he has cultivated and his keen eye for discerning ingredients.

田中 俊彦Toshihiko Tanaka

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

Watahan

わた半

  • Sannomiya, Hyogo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Steak

田村 裕文Hirofumi Tamura

Hoping to create smiles with delicious food from Tamba, Mr. Tamura opened Watahan with his family.

Mr. Tamura was born in 1966 in Osaka and raised in Kobe since the age of 7. At 22, he started his career as a chef at a Teppanyaki (iron griddle cooking) restaurant. He learned about cuisine, customer service, and meat, then opened Watahan in 1993. He has endeavored to create a friendly restaurant with warmth and hospitality for his guests. As the manager, he and his younger sister are currently looking to celebrate the 30th anniversary of the restaurant's opening, and he is running the restaurant to apprise the new generation of the deliciousness of Sanda beef.

田村 裕文Hirofumi Tamura

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