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561 - 580 of 742 chefs

Hanbe Garden

庭園と料亭 半べえ

  • Minami-ku/Ujina, Hiroshima
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

川村 満Mitsuru Kawamura

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.

He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms. 

川村 満Mitsuru Kawamura

CAFE RESTAURANT Yayoi

CAFE RESTAURANT やよい

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Japanese,Japanese / General / Pasta / Cake

久野Kuno

The Chef's Recommendations

The chef values communications with customers.

Born in Kyoto. Before she became a cook, she was involved in the apparel industry, and practiced communications with customers. She has come back to the food industry where she had worked as a part-timer, as she wanted to hear [yummy] from the customers again. Both in the apparel and food industries, communication with customers is very important. She cooks everyday enjoying chats with customers.

久野Kuno

Atsugi Tachibana

厚木 たちばな

  • Hon-Atsugi/Atsugi, Kanagawa
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

毛利 裕太Yuta Mouri

He joined the restaurant with a part time job, staying on to become a chef

Chef Mori was born in Kanagawa prefecture on June 5th, 1992. He casually joined Atsugi Tachibana for part time work after being invited by a friend. Fascinated by the depth of Japanese cuisine, decided to become a chef. Chef Mori says that it is only natural for chefs to prepare delicious cuisine, and he is strict on himself and always has a high sense of awareness as a professional. Every day he continues to pursue cuisine that is not just delicious, but also impresses his customers and remains in their memory.

毛利 裕太Yuta Mouri

Sumibiyaki Unagi Uotora

炭火焼 うなぎ 魚寅

  • Gujo, Gifu
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Unagi (eel)

村井 俊之Toshiyuki Murai

The Chef's Recommendations

A third generation chef who carries on his family’s legacy with culinary passion.

He was born in October of 1975 and grew up in Gifu Prefecture. His parents managed Uotora during his childhood, and he knew that one day he would take over the restaurant as the third generation heir. At age 18, he started an apprenticeship under his father to start learning the family business, and then eventually he took over for his family and turned the restaurant into Sumibiyaki Unagi Uotora to focus on making dishes with unagi (eel) in the Gujo area of Gifu Prefecture. With his deep love for unagi cuisine, so much so that he is capable of visiting no fewer than three eel establishments a day when on holiday. He spends each and every day training hard to master and learn all there is to know about unagi.

村井 俊之Toshiyuki Murai

Torikadoya

鳥かど家

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木 徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木 徹雄SUZUKI TETSUO

Soshu Torigin Odawara Ekimae Branch

相州 鳥ぎん 小田原駅前店

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken

柴田 久人Hisato Shibata

The Chef's Recommendations

The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time

Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.

柴田 久人Hisato Shibata

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

Soshu Torigin Main Branch

相州 鳥ぎん 本店

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken

瀬戸 清乃Kiyono Seto

Unable to ignore her passion for cooking, she changed her profession to become a hardworking chef

She was born in Kanagawa Prefecture. Although her former profession was completely unrelated, she was unable to contain her interest in the restaurant industry and her passion for cooking, and became a chef. Her career as a chef began at [Soshu Torigin,] a restaurant that she had often come to ever since she was a child, and a place that she felt had delicious food. She studies hard on a daily basis in order to create food that brings joy to customers. She now serves kushiyaki (grilled skewers) that have been grilled to juicy perfection.

瀬戸 清乃Kiyono Seto

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

Reichan

麗ちゃん

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Yakisoba (fried noodle)

柏田 英紀Hidenori Kashida

Fate had it that he switched jobs to being a chef. He carries on tradition and taste as a third generation chef.

Born in Hiroshima prefecture, 1956. He previously worked at a wedding hall, but sooner than later he thought about inheriting his wife's parents' business, "Reichan." After rising to the post of manager at his job at the wedding hall, he changed jobs to become a chef. Together with his father in law, the second generation of the restaurant, he worked as the third generation to continue to provide the traditional taste that had been pass on for over 50 years. He was happy to hear customers say "That was delicious!" and "Even if there was a line I'd wait until I could have some!" In order to fully absorb the long-standing restaurant's traditional flavors, he is proactively developing the restaurant.

柏田 英紀Hidenori Kashida

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

Toriyoshi Naka-Meguro Branch

鳥よし 中目黒分店

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

猪股 善人Yoshito Inomata

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants. 

猪股 善人Yoshito Inomata

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

Kagaya Hakata branch JR HAKATA CITY KOOTEN 9F

加賀屋 博多店 JR博多シティくうてん9F

  • Hakata Station, Fukuoka
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

平川 泰司Taiji Hirakawa

He transmits Japanese traditional food cultures through his cuisine, to please many people.

He is from Osaka prefecture. Entered the field of Japanese cuisine to acquire a trade in a new world. In this strict field, he sometimes felt like quitting. However, the more he knew about cooking, the more he wanted to acquire knowledge. He has been attracted by the deepness of the cooking world. Currently, he is devoting himself to spreading Japanese traditional food cultures to many people through cuisine, wishing to offer Japanese cuisine that can be enjoyed by everyone.

平川 泰司Taiji Hirakawa

Daiki-Suisan Kaiten-Zushi

大起水産 回転寿司

  • Kyoto Station, Kyoto
  • Kaitenzushi (conveyor belt sushi),Japanese / Sushi

林 盛Shigeru Hayashi

His career started when he became interested in serving guests.

He was born in 1988 and grew up in Osaka. While working a part time job at a yakiniku (Japanese BBQ) restaurant during his high school days, he decided to become a professional in the restaurant field. After graduating from high school, he entered [Taiki-Suisan]. With experiences as a server, chef, and background staff, he found that working at a restaurant was more fun and deeper than he had thought. He is currently working hard as the manager to support the whole restaurant to make as many guests as possible happy. 

林 盛Shigeru Hayashi

Sushi Hoshiyama

鮨ほしやま

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

星山 忠史Tadashi Hoshiyama

The Chef's Recommendations

His childhood dreams came true after becoming a reputed sushi chef known for his expert craftsmanship

Mr. Hoshiyama was born in July of 1981 and grew up in Osaka. He was captivated by professional chefs when he was a child in middle school, and those experiences of watching chefs work from behind the counter ended up leading him to where he is today. After his high school graduation he spent seven years training at Tsukiji Sushi-Sei and then another five years at Matsumoto in Kyoto’s Gion district. From there he ventured out on his own to open Sushi Hoshiyama in 2012. Then the very next year he earned a star from a well-known restaurant guide. Today you can find him at his highly regarded restaurant where he pushes forward each day with carefully selected handpicked ingredients.

星山 忠史Tadashi Hoshiyama

Gion Owatari

祇園 大渡

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

大渡 真人OOWATARI MAHITO

The Chef's Recommendations

Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.

Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.

大渡 真人OOWATARI MAHITO

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

Kani Kaga Ryori Kadofuku

カニ・加賀料理 かど福

  • Kumamoto, Kumamoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab

豊田 一徳Kazunori Toyoda

Introducing tasty ingredients to as many people as possible. 

He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].

豊田 一徳Kazunori Toyoda

Ishiya

いしや

  • Kanazawa Station, Ishikawa
  • Japanese,Japanese / General

宮川 説保Tokiyasu Miyakawa

The Chef's Recommendations

Mr. Miyakawa is a chef who carries on the tradition, carefully creating a space for enjoying meals.

He was born in 1971 in Ishikawa. His family owned a long-established kappo restaurant, Ishiya, which has been in business since 1866. He entered the culinary field to follow in his family's footsteps. After graduating from college, he trained at "Naniwa Kappo Kigawa," led by Mr. Shuzo Ueno. After seven years of experience, he joined Ishiya. As well as taking the time and effort to cook, he carefully creates a space where guests can fully enjoy their meal and welcomes them to a blissful moment.

宮川 説保Tokiyasu Miyakawa

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