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561 - 580 of 758 chefs

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

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

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

Sushidokoro Tsunoda

鮨處 つの田

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

角田 哲也TSUNODA TETSUYA

Purists, bringing to life their aspirations gained from TV dramas.

He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.

角田 哲也TSUNODA TETSUYA

Teshigoto Zefu

てしごと是歩

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

菊田 正見Masami Kikuta

The Chef's Recommendations

A genuine cook who prepares each ingredient in a way that brings out its best qualities

Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].

菊田 正見Masami Kikuta

Fuji

ふぢ井

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Unagi (eel)

筬島 浩之Hiroyuki Osajima

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.

筬島 浩之Hiroyuki Osajima

Sakana Ryouri Senmonten Totoichi

魚料理専門店 魚魚一

  • Hamamatsu Station, Shizuoka
  • Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood

仲村 健太郎Kentaro Nakamura

Once in a lifetime-the interesting things he learnt through meeting his customers!!

The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.

仲村 健太郎Kentaro Nakamura

Shiki No Gochisou Mitsuiwa

四季のごちそう みつ岩

  • Hida/Takayama, Gifu
  • Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)

三ツ岩 昇Noboru Mitsuiwa

The Chef's Recommendations

A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge

Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.

三ツ岩 昇Noboru Mitsuiwa

Kako Usui

嘉肴 うす井

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Sushi

臼井 信一Shinichi Usui

The Chef's Recommendations

A veteran chef of 30 years

Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.

臼井 信一Shinichi Usui

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

Kagurazaka Bettei Torijaya

神楽坂 別亭 鳥茶屋

  • Kagurazaka, Tokyo
  • Kaiseki (course menu),Japanese / Udon (noodles) / Nabe (hot pot) / Kaiseki (traditional multi-course meal)

国府田 正Tadashi Koda

Guided by his love of cooking, Mr. Koda entered the world of chefs.

He was born in 1965 in Tokyo. With his father running a Western-style restaurant, he developed an interest in cooking from an early age. He started his career in the Western food department at a hotel. After more than 15 years of experience, he became fascinated with Japanese food and continued training at a ryotei (traditional high-end Japanese restaurant) in Yushima. Currently, he is the third generation to take over the restaurant Kagurazaka Bettei Torijaya.

国府田 正Tadashi Koda

Sushidokoro Yamamoto

鮨処 やま本

  • Osaka Station/Umeda Station, Osaka
  • Sushi,Japanese / Sushi / General

横田 駿Suguru Yokota

Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.

He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.

横田 駿Suguru Yokota

Tokyo Ebisu Kushitei Hakata Kooten

東京恵比寿 串亭 博多くうてん

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)

藤瀬 誠也Seiya Fujise

Seeking for his ideal world, he entered the cooking field. 

His dream in his teens was to have a job with which he could create something. While  working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant. 

藤瀬 誠也Seiya Fujise

Kaisen Teppan Izakaya Aichi

海鮮鉄板居酒屋 あいち

  • Higashi-Dori/Doyama, Osaka
  • Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General

門田 隆行Takayuki Kadota

Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.

He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.

門田 隆行Takayuki Kadota

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

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

Kiyose Sasama

季よせ ささま

  • Himeji, Hyogo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood

笹間 照太Shota Sasama

The Chef's Recommendations

A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.

He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.

笹間 照太Shota Sasama

Unagi Toku

うなぎ 徳

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine

伊窪 純一郎Junichiro Ikubo

A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie. 

He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.

伊窪 純一郎Junichiro Ikubo

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

Denko-Sekka Ekimae-Hiroba branch

電光石火 駅前ひろば店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer

田中 匡Kyo Tanaka

The Chef's Recommendations

Have his delicious [okonomiyaki (Japanese savory pancake)] and be cheerful!

He was born in 1983 in Hiroshima. When he was a student, he had a part time job at a restaurant where he realized that cooking and service was fun for him. Through the recommendation of the owner of the restaurant, he decided to be a chef and started full-scale training. He still remembers how happy he was when he mastered the professional level [okonomiyaki] after a long training. The training took a long time, however he was able to learn the deepness of the teppanyaki (grilled on iron griddle) and okonomiyaki foods. Strongly wishing to cook more delicious food, he is currently working actively as the master chef.

田中 匡Kyo Tanaka

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