541 - 560 of 742 chefs
-
Sushi Yoshi
すし よし
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood
-
![]()
西森 義幸NISHIMORI YOSHIYUKI
The Chef's Recommendations -
The part-time job he had during high school led him to become a sushi chef, constantly striving to perfect the art of sushi making
He was born on October 6th, 1965, in Otaru City. Working part time during high school at a well-established sushi restaurant led him to pursue a career as a sushi chef. He continued to train at the same sushi restaurant after graduating from high school. After that he trained at several sushi restaurants, and also became a fisherman's apprentice in order to acquire skill in judging fish. He opened "Sushi Dokoro Yoshi" in 2005 near Sushiya Street in Otaru, where numerous sushi restaurants compete for customers. The sumptuous seafood dishes created by the owner, who has an exhaustive knowledge of seafood, bring in many people from great distances.
西森 義幸NISHIMORI YOSHIYUKI
-
-
Sushi Yoshida
鮨 よし田
- Kurume, Fukuoka
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
-
![]()
吉田 健司Kenji Yoshida
The Chef's Recommendations -
A sushi chef who truly values the ability to socialize with guests face to face
Born in Fukuoka Prefecture in 1969, from a young age Mr. Yoshida knew that he wanted to work in a profession that made people feel happy and delighted. He set his sights on becoming a sushi chef in particular, since he wanted to interact with customers each day and see them smile, rather than be isolated in a kitchen. He started his career at a sushi restaurant in his hometown of Kurume, and then after 8 years there he moved on to Japanese cuisine and other styles to build up his culinary repertoire. After that in June of 2005 he was in a position to make his dreams a reality by setting out independently to open Sushi Yoshida. Today you can find him there showcasing his talents as owner and head chef.
吉田 健司Kenji Yoshida
-
-
Fujiwara
ふじ原
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
藤原 光章Mitsuaki Fujiwara
The Chef's Recommendations -
Became interested in the world of cooking through a desire to delight others.
Born in December 1969 in Aichi prefecture, Mr. Fujiwara loved making others happy, and so decided to become a chef to bring joy to people with cooking. After graduating, he trained for 16 years at the Japanese restaurant Sakuichi in Osaka. In 2004, he opened his own store, Fujiwara, and became the owner and chef. In 2016, the restaurant moved to a new location and went through a renewal. He still continues to work diligently so as not to bring shame to Sakuichi, which was where he learned everything and which still is at the core of his cooking.
藤原 光章Mitsuaki Fujiwara
-
-
Ningyocho Imahan
人形町 今半
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak
-
![]()
松尾 裕二Yuji Matsuo
-
He offers exquisite dishes to color the special moments of the guests.
He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.
松尾 裕二Yuji Matsuo
-
-
Utsuwa Ryori Sano
うつわ料理 さ乃
- Asakura, Fukuoka
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine)
-
![]()
佐野 純子Junko Sano
The Chef's Recommendations -
Heartfelt dishes prepared in a traditional Japanese guesthouse built over 90 years ago
Born in Fukuoka Prefecture, Ms. Sano took her long-held love of food and turned it into a culinary career. The dining space she employs is a traditional Japanese guesthouse with a history that spans over 90 years, and she maintains its homelike setting to make sure everything is well-suited for dining. When Ms. Sano started Utsuwa Ryori Sano, she encountered the work of a contemporary ceramics artist, which she found to be mesmerizing. You can see these influences when you catch a glimpse of her exceptional plating style that emphasizes each season.
佐野 純子Junko Sano
-
-
Washoku - shoujyou - Aoyama
和食 猩々 −shoujyou− 青山
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
木下 正人Masato Kinoshita
-
The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.
He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].
木下 正人Masato Kinoshita
-
-
Sushi Takae
鮨 たかえ
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi
-
![]()
高江 弘幸Hiroyuki Takae
-
Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.
He was born in 1973 in Tochigi. Started his culinary career at the age of 25. After working as a Japanese food chef, he entered the world of Sushi chefs. Spent his training days at the famous Sushi restaurant "Sushizen" in Hokkaido. Then, he worked as a chef at the Royal Park Hotel for 13 years, entertaining many people over the counter. After that, he opened Sushi Takae. He provides guests with courses that reflect the various techniques he has cultivated in the world of sushi and Japanese cuisine.
高江 弘幸Hiroyuki Takae
-
-
Sushi Kapppo Otanko Funabashi Branch
寿司割烹 御旦孤 船橋店
- Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
市川 正ICHIKAWA TADASHI
-
Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.
He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".
市川 正ICHIKAWA TADASHI
-
-
Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
-
![]()
大須賀 誠Makoto Osuga
-
He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).
He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.
大須賀 誠Makoto Osuga
-
-
Shabu-Shabu Kou Higashimachi main branch
しゃぶしゃぶ紺kou 東町本店
- Asahibashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Okinawa Cuisine / Shabu-shabu (boiled meat slices) / Awamori
-
![]()
上地 秀一Shuichi Uechi
-
His strong wish [to be a chef] has come true.
He was born in 1974 in Okinawa. As his parents were running a meat and fish shop, he was exposed to the ingredients since he was very young. That is why he already definitely wanted to be a chef at the age of 10. With this strong wish, he always took action [to be a chef]; walked and ate, cooked food by himself, etc. After graduating from Okinawa Cooking School, he worked for hotels, Kappo (Japanese style cuisine) restaurants, and Kaiseki (Traditional Japanese course cuisine) restaurants inside and outside Okinawa. He has been involved from the very beginning to get this restaurant opened.
上地 秀一Shuichi Uechi
-
-
SHIROSAKA - Sumibi Kappo
炭火割烹 白坂
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine
-
![]()
井伊 秀樹Hideki Ii
-
He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.
He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.
井伊 秀樹Hideki Ii
-
-
Kinosuke
喜之助
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Sawa (cocktail of spirits and soda) / Highball
-
![]()
永井 孝司Takashi Nagai
The Chef's Recommendations -
Always making efforts to please the guests with his dishes.
He was born in 1971 in Kanagawa prefecture. He got interested in cooking for the first time in his middle school days when he made sunny side up eggs and was told [delicious]. He has accumulated trainings and improved his knowledge and skills, only to serve delicious food. He sticks to using high-quality ingredients to bring out the original tastes of the ingredients to their maximum. Now he is devoting himself in studying about ingredients, especially to increase his repertory with [boiled fish with soy sauce].
永井 孝司Takashi Nagai
-
-
Sushi Fukuzuka
すし ふくづか
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sushi / Wine
-
![]()
福塚 寛希Hironobu Fukuzuka
-
Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].
He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier.
福塚 寛希Hironobu Fukuzuka
-
-
Wagokoro Izumi
和ごころ 泉
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / General
-
![]()
泉 昌樹IZUMI MASAKI
The Chef's Recommendations -
His cuisine is based on that of the former restaurant Sakurada. He strives to continue the legacy of his teacher's philosophy.
Born in 1967 in Mie Prefecture, he decided to become a chef and from age 19 began his studies at the Japanese restaurant Kase in Nagoya. Afterwards, he worked at a Tokyo hotel, later moving on to the famous shop Sakurada at 23. He spent 9 and a half years there polishing his skills, and though he left for a period of time, he returned again 3 years later. Putting the final touches on his abilities, he gained his independence in 2006. He boasts 2 stars in the Michelin Guide.
泉 昌樹IZUMI MASAKI
-
-
Miyabi An
みやび庵
- Hida/Takayama, Gifu
- Soba (noodles),Japanese / Gyudon (beef bowl) / Soba (noodles) / Kaiseki (traditional multi-course meal)
-
![]()
角田 博Hiroshi Tsunoda
The Chef's Recommendations -
He believes in thoroughly investigating things. A chef who is brimming with passion
Chef Tsunoda was born on July 7th, 1970 and is from Saitama prefecture. He is a graduate of Musashino Cooking College. He decided to become a chef because he liked cooking and because he started a part time job at a restaurant. He steadily gained experience, rising up to become the head chef at a Japanese restaurant in a resort hotel. Along the way, he became fascinated by the charm of soba noodles, studying them while still working as head chef before going independent. He opened Miyabi An in Hida Takayama.
角田 博Hiroshi Tsunoda
-
-
Japanese Cuisine Yamazaki
日本料理 山崎
- Kyobashi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
山崎 浩治Koji Yamazaki
The Chef's Recommendations -
He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars.
He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars.
山崎 浩治Koji Yamazaki
-
-
Nishiki Uoriki KYOTO TOWER SANDO branch
錦魚力 京都タワーサンド店
- Kyoto Station, Kyoto
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers) / Donburi (rice bowl)
-
![]()
塩見 哲孝Noritaka Shiomi
-
Mr. Noritaka Shiomi is actively working, leveraging on his rich experience from the management section.
Mr. Noritaka Shiomi was born in 1976 in Osaka prefecture. He was shy and uncomfortable with interpersonal relationships but dared to jump into the restaurant industry to overcome his shyness. At the age of 18, he started working for a restaurant chain and became a manager at 27. At 33, he became a supervisor of the Tokyo and Saitama areas and managed several branches. He then decided to hone his culinary skills and started working at the historic restaurant Nishiki Uoriki. Currently, he strives to improve his skills while maintaining Nishiki Uoriki's traditional cooking methods.
塩見 哲孝Noritaka Shiomi
-
-
Ehime / Uwajima Ryori Kadoya Toranomon
愛媛・宇和島料理 かどや 虎ノ門
- Toranomon, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
-
![]()
末永 悦巳Etsumi Suenaga
-
To stay busy and to contribute something of worth - the job of chef is a sacred task
Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.
末永 悦巳Etsumi Suenaga
-
-
Kaiseki Kappo Nagasaka
懐石割烹 なが坂
- Sannomiya, Hyogo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)
-
![]()
長坂 俊明Toshiaki Nagasaka
The Chef's Recommendations -
The delight he felt after having his cooking complimented as a child inspired him to become a chef
He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.
長坂 俊明Toshiaki Nagasaka
-
-
Oryori Yanagiya Nishiki
御料理 柳家 錦
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General
-
![]()
林 薫Kaoru Hayashi
-
He makes use of Japanese cooking techniques to create local cuisine at this famous restaurant.
Born In 1972 in Gifu. He is the second son of the owner of a famous fire-side grill restaurant [Oryori Yanagiya] in Mizunami, Gifu. After graduating from Tsuji cooking school in Osaka, he developed his skills at [Ajisai] in Kitashinchi. After devoting himself to Japanese restaurants in Nagoya and [Oryori Yanagiya], he became the manager of [Oryori Yanagiya Nishiki] in 2014 at its opening. In 2016, the restaurant moved to its current location.
林 薫Kaoru Hayashi
-
