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221 - 240 of 746 chefs

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

Kagurazaka Jiyaki Unasen

神楽坂 地焼うな泉

  • Kagurazaka, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

兼松Kanematsu

Mr. Kanematsu is a chef dedicated only to the culinary arts, presenting the essence of Nagoya's pride, Jiyaki Eel, in his sincere work.

He was born in 1977 in Aichi, the owner of Kagurazaka Jiyaki Unasen. Starting his career at a tempura restaurant in a high-class hotel in Nagoya, he honed his skills in various genres, including Japanese and Italian. Later, he studied at a restaurant specializing in eel, a part of Nagoya's culinary culture, and moved to Tokyo, hoping to offer Jiyaki eel with the same taste and price as his hometown. In June 2024, he established his current restaurant in Kagurazaka, bringing the same deliciousness and enjoyment as in his hometown with his dynamic Nagoya-style Jiyaki technique.

兼松Kanematsu

Yoshichou

よし町

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

木村 英明Hideaki Kimura

Providing the best of the best to convey the producer's thoughts.

Mr. Kimura was born in 1976 in Ibaraki. Born as the son of a Japanese restaurant Yoshichou, cooking has been a familiar part of his life since childhood. He was really into rugby during school, but after graduation, he took over the family business and became the 8th generation. He is known not only for his cooking but also for his eye for purchasing, and he is well-versed in the nature of the local Ibaraki area. What he always keeps in mind is to be grateful to the producers who bring the best ingredients. In order to sublimate his thoughts into a magnificent dish, he cooks with all his heart and does not cut corners in each and every job.

木村 英明Hideaki Kimura

Ginza Yukari

銀座 ゆかり 〜紫〜

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

田本 圭太Keita Tamoto

Mr. Tamoto serves Japanese cuisine that is rooted in himself as his identity.

He was born in 1996 in Fukuoka. After graduating from high school, he moved to Kyoto to pursue a career in Japanese cuisine. After three years of training at a famous ryotei restaurant, he moved his base to Tokyo in 2017. He continued his studies at several restaurants and served as a personal chef for VIP clients from Japan and abroad in 2023. In 2024, he was appointed as the head chef of Ginza Yukari. His memories of Japanese cuisine, such as flavoring and seasonings, were deeply accumulated while growing up. The nostalgia for the deliciousness of Japanese cuisine is a source of pride for him as a Japanese chef, with which he continues to work hard every day.

田本 圭太Keita Tamoto

76Vin

76vin

  • Nippori, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine

江村 謙Ken Emura

The Chef's Recommendations

His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.

Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.

江村 謙Ken Emura

Tori-no-Miyagawa AKASAKA INTERCITY AIR

鶏の宮川 赤坂インターシティAIR

  • 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

Yakitori Shouchan Ebisu

焼き鳥 ショウチャン 恵比寿

  • Ebisu, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

沼澤 貴宏Takahiro Numasawa

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.

沼澤 貴宏Takahiro Numasawa

Sushino Ikumi

寿しの いく味

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

中村 吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村 吉成Yoshinari Nakamura

Kagayasuke Main Branch

本店加賀彌助

  • Kanazawa Station, Ishikawa
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

西川 正次Masatsugu Nishikawa

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.

西川 正次Masatsugu Nishikawa

Sushi no Ma

鮨の間

  • Okaido/Gintengai, Ehime
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

野間 美枝Mie Noma

Ms. Noma has accumulated determination since she was a teenager and entered the world of chefs, pursuing the same dream as her husband.

She was born in Ehime. Upon marrying the owner-chef, with whom she had been dating since high school, she decided to become the proprietress. She had been a hairdresser but entered the world of chefs to share her husband's dream of being a chef. With the eye, spirit, and concern for customer service she has acquired in her more than 10 years as a hairdresser, she handles various tasks from the kitchen to serving customers. With the "eye, spirit, and concern" for customer service that she has acquired over 10 years as a hairdresser, she handles a wide range of tasks from the kitchen to serving customers. Her warm smile and friendly atmosphere make her a popular proprietress at Sushi no Ma, and many regular customers keep coming back to the restaurant.

野間 美枝Mie Noma

Izakaya Marusa Main branch

イザカヤ マルサ ホンテン (居酒屋まるさ本店)

  • Miyako Island/Ishigaki Island, Okinawa
  • Japanese,Japanese / General / Okinawa Cuisine

上盛 秀也Shuya Uemori

He creates his dishes carefully one by one to make the guests smile.

He was born in 1985 on Ishigaki-jima Island, Okinawa prefecture. He found cooking fun through his part-time job experience at a restaurant and decided to be a chef. After learning the fundamentals of western cuisine at [Art Hotel Ishigaki] for 5 years, he started working as a chef at [Izakaya Marusa Main branch] where he cooked Japanese cuisine on a full scale. Currently, he creates dishes carefully one by one to make the guests smile and feel happy about visiting Ishigaki-jima Island. 

上盛 秀也Shuya Uemori

Sushi Senzu Kitashinchi Souhonten

鮨仙酢 北新地 総本店

  • Kita-Shinchi, Osaka
  • Sushi,Japanese / Sushi

竹地 輝昌Terumasa Takechi

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

Unagi Jinta

うなぎじん田

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Japanese,Japanese / General / Unagi (eel)

甚田 國晴Kuniharu Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.

甚田 國晴Kuniharu Jinta

Kagurazaka En

神楽坂 えん

  • Kagurazaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤澤 健二Kenji Fujisawa

Having loved fish since childhood, Mr. Fujisawa became a sushi chef out of his love for the fish.

He was born in 1970 in Hyogo. He has been interested in fish since childhood and enjoys watching them in illustrated books and aquariums. This interest led him to decide to pursue a career as a sushi chef. Working at sushi restaurants in Tokyo for more than 20 years, he honed his solid skills and unique palate. In 2024, he met the owner of Kagurazaka En and joined the restaurant.

藤澤 健二Kenji Fujisawa

Kamakura Sukiyaki Shabu Shabu Restaurant Sasho

鎌倉すき焼きしゃぶしゃぶレストラン Sasho

  • Kamakura/Zushi, Kanagawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

横井 良介Ryosuke Yokoi

Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.

He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.

横井 良介Ryosuke Yokoi

Fukusensou

福泉操

  • Yanagawa/Omuta/Chikugo, Fukuoka
  • Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine

谷口 優作Yuusaku Taniguchi

Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.

He is a chef at Fukusensou. A part-time job at a Chinese restaurant in high school inspired him to enter the restaurant industry. After working as a chef at a Japanese restaurant in a hotel, he joined Fukusensou. Since joining the company, he experienced from sauce making to quality control of eels. Currently, in charge of overall management, he is entertaining many people in Yanagawa, well known for its eel.

谷口 優作Yuusaku Taniguchi

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

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

Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium

天下の台所 大起水産 八軒家浜 まぐろスタジアム

  • Tenmabashi, Osaka
  • Sushi,Japanese / Sushi

山口 貴司Takashi Yamaguchi

Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.

He was born in 1987 in Sakai-shi, Osaka. While working at Maguro Stadium, he actively absorbs the techniques and knowledge of his seniors. He visits various restaurants to study the taste and presentation of their food. He pursues not only the taste but also the visual appeal of his dishes, satisfying his guests' taste buds and hearts. He is a chef who is sincerely devoted to his cuisine, honing his skills to maximize the appeal of carefully selected ingredients.

山口 貴司Takashi Yamaguchi

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

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