461 - 480 of 746 chefs
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Kyoboshi
京星
- Gion, Kyoto
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)
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榊原 俊徳Toshinori Sakakibara
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Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].
He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.
榊原 俊徳Toshinori Sakakibara
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Ginza Fujita
銀座ふじた
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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藤田 雅之Masayuki Fujita
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Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.
He was born in 1975 in Fukui and owns Ginza Fujita. He grew up familiar with a wide variety of ingredients and cuisine at his father's restaurant and has been in the kitchen since childhood. At an early stage, he acquired cooking techniques that are completed with the five senses, such as sound and aroma and has continued his quest for the essence of deliciousness. After running his restaurant in Fukui, he moved to Tokyo to study at a famous restaurant there. In April 2022, he opened his current restaurant in Ginza. Every day, with sincere efforts, he develops courses rich in seasonal flavors, showing the climax of his life as a chef.
藤田 雅之Masayuki Fujita
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Sushi Tenkawa
鮨 天川
- Ebisu, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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藤平 真一Shinichi Fujihira
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Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.
He was born in 1990 in Tochigi. Born in a sushi restaurant in business since his grandfather's generation, he grew up close to cooking from an early age. After graduating from Musashino Cooking College, he trained at Sushi Tenkawa in Ginza, where he deepened his skills and knowledge. In 2011, he moved to Ebisu Hoshi, which opened as a branch in Ebisu and demonstrated his skills. In 2021, Hoshi took over the name of "Sushi Tenkawa," which was closed, and he became the owner of the newly born Sushi Tenkawa.
藤平 真一Shinichi Fujihira
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Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
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松本 大典Daisuke Matsumoto
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World renowned chef of traditional Tokyo-style Sushi in Kyoto.
He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.
松本 大典Daisuke Matsumoto
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Narikura
成蔵
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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三谷 成藏Seizo Mitani
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The only one taste in the world developed by his own sense and skill.
He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.
三谷 成藏Seizo Mitani
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Ryotei Kawabun
料亭 河文
- Marunouchi, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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富田 英樹Hideki Tomita
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Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.
He was born in 1970 in Aichi. Spending his childhood with his father, who ran a ramen restaurant, he naturally developed an interest in cooking through that experience. He decided to become a chef like his father and trained at Ryotei Kawabun to hone his skills. Having earnestly improved his skills, he expresses his cuisine as a work of art that goes beyond just technique and puts his heart and soul into it.
富田 英樹Hideki Tomita
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Ginza Shabutsu Yoshinosasa Ginza Branch
銀座しゃぶ通好の笹銀座店
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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伊藤 扇次郎Senjiro Ito
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Offering customers food with warmth and kindness.
Since Mr. Ito's family owned a fresh fish shop and deli, he spent a lot of time cooking from a young age, so he naturally decided to become a chef. After graduating from high school, he went to culinary school. Recommended by a friend, he began working at the Haute Cuisine Restaurant Kiku. Here, he met the master who would later become his mentor, and he learned the basics of cooking. He endeavors to serve "dishes with warmth and kindness" in terms of taste, aroma, and presentation.
伊藤 扇次郎Senjiro Ito
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Kyougushi Rokuhara
京串 六波羅
- Akasaka, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)
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山口 秀次郎Hidejirou Yamaguchi
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Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.
He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.
山口 秀次郎Hidejirou Yamaguchi
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Katsura Hanare
かつら はなれ
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood
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井上 桂Kei Inoue
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Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.
She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.
井上 桂Kei Inoue
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Sushi Urayama Sakae Hanare
鮨うら山 栄離れ
- Sakae, Aichi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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濱田 強Tsuyoshi Hamada
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Mr. Hamada wants many people to enjoy the deliciousness of Hokuriku sushi.
In the fields of sushi and Japanese cuisine, Mr. Hamada has learned a wide variety of dishes. Among the many sushi restaurants, he strives to make customers who choose his restaurant feel comfortable and at home. He looks forward to sharing his culinary experience with everyone.
濱田 強Tsuyoshi Hamada
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Sushi Suzuki
鮨 すず樹
- Tsukishima, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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鈴木 智樹Tomoki Suzuki
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Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.
He was born in 1982 in Iwate. In his late teens, he was fascinated by the meticulous handiwork of sushi chefs at a sushi restaurant in Tokyo and decided to become a sushi chef. He began his training at a long-established sushi restaurant in Tsukiji at the time and honed his skills at a well-known Tsukiji restaurant for 20 years. In April 2023, he founded his current restaurant in Tsukishima and became independent. Since then, he has visited the wholesale market, which has moved from Tsukiji to Toyosu, almost every day to carefully select the finest seafood of the day. With his meticulous handiwork and delicious nigiri and dishes, he welcomes guests from both Japan and abroad.
鈴木 智樹Tomoki Suzuki
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Hitomaru Kadan Taian Sannomiya
人丸花壇 鯛庵 三宮店
- Sannomiya, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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堀江 貴之HORIE TAKAYUKI
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The work of a chef acquaintance and the food he creates left a lasting impression.
He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.
堀江 貴之HORIE TAKAYUKI
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Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki
泳ぎとらふぐ 活蟹料理 あじ平 曽根崎
- Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
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奥野 幸治郎Kojiro Okuno
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Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.
He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.
奥野 幸治郎Kojiro Okuno
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Muromachi Fukuwauchi
室町 福は内
- Mitsukoshimae, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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小林 弘明Hiroaki Kobayashi
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Starting as a chef at a hotel, Mr. Kobayashi studied at various places in Tokyo before coming to Fukuwauchi.
He was born in 1980 in Osaka. At the age of 18, he started working in a restaurant. He then began his career in earnest as a hotel chef, working at "Hotel The Manhattan" in Kaihin-Makuhari, where he was in charge of kaiseki cuisine. After that, he gained experience as a chef in Tokyo and was employed at the Fukuhauchi, which was then located in Shinbashi, where he eventually came to be in charge of the restaurant's management. After relocating to Muromachi, the restaurant has now reopened as Muromachi Fukuhauchi.
小林 弘明Hiroaki Kobayashi
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Kyo Yubadokoro Seike Nijojo Branch
京ゆば処 静家 二条城店
- Nijo Castle, Kyoto
- Japanese,Japanese / Yuba (tofu skin)
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稲葉 保行Yasuyuki Inaba
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The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.
Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.
稲葉 保行Yasuyuki Inaba
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Sushi Urayama Meieki
鮨うら山 名駅
- Nagoya Station, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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清野 孝博Takahiro Kiyono
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Mr. Kiyono wants many people to enjoy the deliciousness of Hokuriku sushi.
He was born in 1977. At first, he entered the world of Japanese cuisine, where he learned sushi. He has traveled abroad to the U.S. to master and spread the Japanese way, and now he has settled in Nagoya. Using unique fish from the Hokuriku region and special red vinegar rice, he offers delicious sushi and a bite that will impress you. He is looking forward to welcoming you to the restaurant.
清野 孝博Takahiro Kiyono
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Kobe Kitano Sow
神戸 北野 双
- Sannomiya, Hyogo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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半情 圭佐Keisuke Hanjyo
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Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.
He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.
半情 圭佐Keisuke Hanjyo
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Nihonbashi Suitengu Nanatosha
日本橋水天宮 七灯舎
- Ningyocho/Kodenmacho, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)
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佐藤 健一Kenichi Sato
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Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.
Mr. Sato was born in 1972 in Miyagi Prefecture. He grew up watching his parents out front as they ran a sushi restaurant and became fascinated with Japanese cuisine. After working at Hotel Kawakyu in Wakayama Prefecture and Hotel Arrowle in Ishikawa Prefecture, he trained at the Rihga Royal Hotel in Osaka. As a chef responsible for the final touches before the food is eaten, he enjoys connecting the warmth and thoughts of the people involved. Favored by fate, he devotes himself to his work every day with the motto, Kindness is best embodied in cooking.
佐藤 健一Kenichi Sato
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Ebisu Kichinoza
恵比寿 吉乃坐
- Ebisu, Tokyo
- Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General
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花輪 成昭Shigeaki Hanawa
The Chef's Recommendations -
Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations
Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy.
花輪 成昭Shigeaki Hanawa
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Hitsumabushi Nagoya Bincho Grand Front Osaka Location
ひつまぶし備長 グランフロント大阪
- Osaka Station/Umeda Station, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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松室 孝則Takanori Matsumuro
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松室 孝則Takanori Matsumuro
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