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241 - 260 of 762 chefs

Hakata Ajidokoro Iroha

博多味処いろは

  • Kawabata/Gion, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)

原田 隆史Takashi Harada

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.

原田 隆史Takashi Harada

Oryori Kifune

御料理 貴船

  • Omicho Market, Ishikawa
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

中川 清一Seiichi Nakagawa

The Chef's Recommendations

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.

中川 清一Seiichi Nakagawa

Ippin Oryori Ootaki

一品 御料理 おゝたき

  • Okaido/Gintengai, Ehime
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

大瀧 泰三Taizo Ootaki

Mr. Ootaki carefully chooses various ingredients from Ehime and uses the skills he honed in Kyoto to weave seasonal Japanese cuisine.

He was born in 1979 in Ehime. He is the owner of Ippin Oryori Ootaki. Attracted to the culinary world during his college years, he trained in Kyoto. After experiencing French cuisine, he moved on to Japanese cuisine, studied at famous restaurants in Ponto-cho and Gion, and worked as a head chef and restaurant manager. Returning to his hometown at 33, he opened his current restaurant in 2013. With the skills and taste cultivated in Kyoto, he has developed the restaurant into one of Matsuyama's best by offering dishes in which the unique flavors of local ingredients shine through. The restaurant has become popular among Japanese and foreign travelers in recent years, entertaining guests with authentic Japanese cuisine.

大瀧 泰三Taizo Ootaki

Takiniku Ryochan

炊き肉 りょうちゃん

  • Miebashi, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Yakiniku (Japanese BBQ) / Horumon (offal meat)

金城 光司Koji Kinjo

This restaurant head delivers the charms of Takiniku, which is unfamiliar in Okinawa.

Mr. Kinjo was born in 1981 in Okinawa. Initially a company employee, he became attracted to the world of cuisine as he became a regular at a particular restaurant. Through his relationship with the owner, he was appointed restaurant head of Takiniku Ryochan, which opened in January 2025. His motto is to provide heartfelt customer service so that guests who choose this restaurant can have an enjoyable time. He pours his heart into customer service so that guests can fully enjoy the charms of Takiniku, which is not yet well known in Okinawa.

金城 光司Koji Kinjo

Yakitori Kappou Shouchan Kichijoji-bettei

焼鳥割烹しょうちゃん 吉祥寺別邸

  • Kichijoji, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Kaiseki (tea-ceremony dishes)

河村 俊樹Toshiki Kawamura

Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.

He was born in 1980 in Shizuoka. Influenced by his grandparents, who were artisans, he aspired to be a chef since high school. After graduating from a culinary school in Niigata, he worked at a Kaiseki (tea-ceremony dishes) restaurant in Akasaka for three years, a hotel in Shinagawa for three years, and a Sushi restaurant in Tsukiji for five years. After that, he worked at a Japanese restaurant for ten years before joining Yakitori Kappou Shou-chan Kichijoji-bettei last year. Currently, he is working as the head chef.

河村 俊樹Toshiki Kawamura

Yakitori Bonzo

焼鳥 凡僧

  • Kami-Shinjo/Higashi-Yodogawa/Awaji, Osaka
  • Oyakodon (chicken and egg bowl),Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)

市山 幹和 Mikikazu Ichiyama

Mr. Ichiyama is a "master of chicken" who has entertained many guests with his skills in Osaka.

He was born in 1971 in Osaka. He has been working as a chef in restaurants in the Osaka area since his 20s. After three years of experience as a manager at a restaurant bar serving international cuisine and three years at a well-known yakitori restaurant in Osaka, he became independent. Since then, he has created a diverse menu centered on Yakitori and Kushiyaki skewers. With "oyakodon," a Japanese delicacy, as the signature dish, he offers unique menu items that only a "chicken master chef" can provide, allowing diners to enjoy chicken from various perspectives.

市山 幹和 Mikikazu Ichiyama

Unagi no Masa

うなぎのまさ

  • Kamihonmachi, Osaka
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

石黒 岳Gaku Ishiguro 

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

石黒 岳Gaku Ishiguro 

Magurobito Betsuan Nihonbashi Branch

まぐろ人別庵 日本橋店

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

出口 瑠尉Rui Deguchi

Mr. Deguchi wants to thoroughly master his craft! With his stoic nature, he found himself becoming a sushi chef.

Mr. Deguchi was born in 1985 in Nagasaki Prefecture and grew up near the sea. So, fresh seafood was always on the table from a young age. After tasting various fish dishes, he decided to become a sushi chef handling fresh fish and moved to Tokyo. After 2 years of training at a sushi restaurant in Ginza, he was invited by a senior chef he admired to work at the affiliated restaurant where he now works. He is a stoic who pursues it to its end once he starts on a path. Presently, he is the general manager of all affiliated restaurants Hatazushi and Magurobito.

出口 瑠尉Rui Deguchi

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

Yurayura Asakusa Branch

ユラユラ 浅草店

  • Asakusa, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

横尾 太陽Taiyo Yokoo

Mr. Yokoo developed steadily, learning not only culinary skills but also skills in customer service.

He was born in 2003 in Tokyo. Helping out at his father's yakitori restaurant sparked his interest in pursuing a culinary career. Gradually, he became fascinated by the cooking depth and honed his skills. He gained experience working at an izakaya in Kitasenju, solidifying his foundation as a chef. At the Yurayura Asakusa Branch, he began as a part-time worker. His sincere attitude and passion for the job were recognized, leading to a full-time position.

横尾 太陽Taiyo Yokoo

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

Sugita

すぎ田

  • Asakusa, Tokyo
  • Japanese,Japanese / Tonkatsu (fried pork cutlet)

佐藤 光朗Mitsuo Sato

The Chef's Recommendations

Making proper efforts to pursue a deliciousness hidden in the traditional dish.

Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].

佐藤 光朗Mitsuo Sato

Tokachi Butadon Ippin Chitose Branch

十勝豚丼いっぴん 千歳店

  • Chitose/Kita-Hiroshima/Eniwa, Hokkaido
  • Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine

尾? 将志Masashi Ozaki

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."

尾? 将志Masashi Ozaki

JA Kagoshimaken Keizairen chokueiten Karen-Hakata branch

JA鹿児島県経済連直営店 華蓮博多店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

竹内 亘Wataru Takeuchi

Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart

Mr. Takeuchi was born in 1973 in Kagoshima. In his elementary school graduation essay, he wrote that he dreamed of becoming a chef. He studied cooking at the culinary department of Kagoshima Josei High School. After graduating, he began working in Osaka and returned to Kagoshima after several years. At Kagoshima, he trained at two hotels and became the head chef for Western food at the second hotel. At the age of 39, he started working at Kagoshima Karen. Now he is in his 3rd year as head chef at the Karen Hakata Branch. He prepares each dish with all his heart to please his customers.

竹内 亘Wataru Takeuchi

Matsuzaka-niku Ganso Wadakin

松阪肉元祖 和田金

  • Matsusaka/Kisei, Mie
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Ryuzushi

龍寿し

  • Yuzawa/Okutadami, Niigata
  • Sushi,Japanese / Sushi

佐藤 正幸Masayuki Sato

Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.

He was born in 1969 in Niigata. He is the second generation of Ryuzushi, which has lasted for more than 50 years in Minami-uonuma. After graduating high school, he moved to Tokyo and trained there, then in Nagaoka City, Niigata Prefecture. He took over the restaurant at 28 and built a fish purchase route that does not pass through the market, aiming to provide "the world's most cost-effective sushi." On the occasion of the restaurant renovation in July 2021, it became a counter sushi restaurant. His sushi, which uses wild vegetables and local produce of Minami-uonuma, attracts the attention of food connoisseurs from all over the country.

佐藤 正幸Masayuki Sato

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

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch

ひとりしゃぶしゃぶ七代目松五郎 新宿東宝ビル店

  • Shinjuku West Exit/Tochomae, 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 smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.

百瀬 和輝Kazuki Momose

YORIMICHI Odaiba

YORIMICHI Odaiba

  • Odaiba, Tokyo
  • Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

大島 慎之輔Shinnosuke Oshima

Pursuing new ideas every day to deliver smiles through food.

Fascinated by the world of cooking, which can bring smiles to many people's faces, Mr. Oshima became a chef. After gaining experience in American and Italian restaurants, he now showcases his skills at YORIMICHI Odaiba, which opened on August 1, 2022. Drawing on his extensive background, he offers inventive fusion dishes that blend Japanese and Western culinary techniques.

大島 慎之輔Shinnosuke Oshima

Niku Kappo Futago THE JUNEI HOTEL KYOTO

肉割烹ふたごTHE JUNEI HOTEL KYOTO

  • Shichijo/Tambaguchi, Kyoto
  • Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田 慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田 慎也Shinya Inada

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