41 - 60 of 746 chefs
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Jyanome Sushi
蛇の目寿司
- Rumoi, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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牧戸 裕太Yuta Makito
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Mr. Makito offers seasonal ingredients selected with keen eyes and the best cooking methods.
He is currently working as a chef at Jyanome Sushi. With its roots in a fresh fish restaurant, Jyanome Sushi is proud of its seasonal ingredients, which are selected with keen eyes for quality. For guests who visit the restaurant for various purposes, Mr. Makito offers excellent dishes that satisfy the five senses, valuing the individuality of the high-quality ingredients.
牧戸 裕太Yuta Makito
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Omi-Kaiseki Kiyomoto
近江懐石 清元
- North Otsu, Shiga
- Kaiseki (course menu),Japanese / General / Kyoto Cuisine / Japanese Sosaku (creative cuisine)
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清本 健次Kenji Kiyomoto
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Mr. Kiyomoto offers Omi Kaiseki with ingredients unique to Omi, using the exceptional skills he acquired in Kyoto cuisine.
He was born in 1967 in Shiga. After graduating from high school, he entered the culinary world. At 23, he took over his family's ryokan (Japanese-style hotel) and switched to kappo (Japanese cooking). He trained under Mr. Akihiko Maruta at Kyoto Cuisine Maruta and Mr. Seiji Tone, the head chef at Biwako Hotel. Studied under Mr. Akiyuki Shingu, the head of the Seiwa Shijyoryu (the Way of Court Knives), and served as a ceremonial chef at the Hiyoshi Taisha Shrine, Omi Jingu Shrine, and Ise Jingu Shrine. In 2004, he was featured in an NHK human documentary program about the inheritance of Kyoto's Osechi cuisine, which received a great response. In 2010, he assumed the name of Kensei Kiyomoto, the 35th head chef of the Seiwa Shijyoryu.
清本 健次Kenji Kiyomoto
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Sushi Fujiro
鮨 不二楼
- Kayabacho, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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古川 和希Kazuki Furukawa
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Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.
He was born in 1983 in Fukuoka and is the head chef at Sushi Fujiro. In his late teens, he ate at the famous Fukuoka restaurant Yamanaka, and was truly impressed. He studied at a culinary school with a vision of working at Yamanaka and started working there after graduation. He trained hard studying Hakatamae Sushi. After moving to Tokyo and gaining experience at Edomae Sushi restaurants in Ginza and Roppongi, he connected with Mr. Muneshige Takatori, the general manager of Fujiro, and participated in the launch of the current restaurant. He has been in his current position since its founding in 2017. He charms guests from Japan and overseas with his unique sushi that has a fusion of freshness and aging, Eastern and Western styles.
古川 和希Kazuki Furukawa
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Sushi Umiji
寿司海路
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)
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角藤 文俊Fumitoshi Kakutou
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Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.
He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.
角藤 文俊Fumitoshi Kakutou
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Kita
北
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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小林 和博Kazuhiro Kobayashi
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Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).
He was born in 1970 in Nagano. The owner of Kita. After training at a Kappo restaurant in Osaka, he moved to Kanagawa and honed his skills at several sushi restaurants in Yokohama. In 2005, he founded his current restaurant in his mid-30s and became independent. Since then, he has served high-quality sushi courses in the city of the sea and captured the hearts of both local guests and travelers. While respecting the tradition of Edo-mae, he also offers nigiri and side dishes with his own arrangements, showing off new deliciousness and enjoyment of food. The warm and stylish hospitality that reflects his sincere personality also attracts a reputation.
小林 和博Kazuhiro Kobayashi
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Nikuko
肉幸
- Hiroo, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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島田 忠任Tadahide Shimada
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The star chef presents blissful dishes using Kobe beef.
Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.
島田 忠任Tadahide Shimada
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Takuan Botantei
たくあん・牡丹亭
- Nishi-Shinjuku, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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贄田 道浩Michihiro Nieda
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Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.
He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.
贄田 道浩Michihiro Nieda
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Sushi Takaya
鮨たかや
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Wine / Sake
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高橋 貴之Takayuki Takahashi
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Mr. Takahashi attracts guests with his seasonal dishes and delicious nigiri, which are made with Edomae techniques and flexible ideas.
He was born in 1974 in Akita, and he is the owner of Sushi Takaya. Growing up with parents who ran a restaurant, he pursued a career in food. He began his training in the Western food department of a hotel in his hometown. Then, he honed his skills at a Japanese restaurant, acquiring both Japanese and Western cooking techniques. At 30, he moved to Tokyo and studied at a sushi restaurant in Tsukiji, where the Central Wholesale Market was located, and mastered the traditions and techniques of Edomae. After gaining experience at a sushi restaurant in Ginza, he opened his current restaurant in 2017 and became independent. With the combined power of cuisine, space, and hospitality, he welcomes guests from both Japan and overseas.
高橋 貴之Takayuki Takahashi
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Seiwasou
清和荘
- Fushimi/Daigo, Kyoto
- Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)
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竹中 雄大Yudai Takenaka
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Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.
Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.
竹中 雄大Yudai Takenaka
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Kawachi Kamo-ryori Kamosho
河内鴨料理 鴨匠
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood
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津村 佳彦Yoshihiko Tsumura
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Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.
In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.
津村 佳彦Yoshihiko Tsumura
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SUSHI-FUMI
鮨 ふみ
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood
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平谷 史郎Fumio Hiraya
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Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.
He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.
平谷 史郎Fumio Hiraya
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HAKATAYA
HAKATA屋
- Kumamoto, Kumamoto
- Japanese,Japanese / General / Kushiyaki (grilled skewers) / Japanese Sosaku (creative cuisine)
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白根 龍獎Ryusuke Shirane
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Serves menus to match Kumamoto's local sake, shochu, and a variety of other drinks.
Mr. Shirane was born in 1994 in Kumamoto. Based on Japanese cuisine, he also experienced Western cuisine. With experience in various culinary genres, he has expanded his repertoire while honing his skills as a chef. Currently working at HAKATAYA. He offers a wide variety of menu items to match the unique drinks, including Kumamoto's local sake, shochu selected by the shochu sommelier, and Kikuka wine.
白根 龍獎Ryusuke Shirane
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Sushi Mahoroba
寿司まほろば
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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村上 勝浩Katsuhiro Murakami
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Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.
Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.
村上 勝浩Katsuhiro Murakami
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Unagi Ryouri Unawa Izumi
うなぎ料理うな和泉
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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加藤 晴久Haruhisa Kato
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Challenging the world of eel cuisine with a new heart as a chef.
Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.
加藤 晴久Haruhisa Kato
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Somenya Ito Kabukicho Main Branch
素麺屋 糸 歌舞伎町本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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荒木 佳男Yoshio Araki
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With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.
He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.
荒木 佳男Yoshio Araki
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Matoi Ginza
まとい銀座
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine
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的場 圭司Keiji Matoba
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Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.
Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.
的場 圭司Keiji Matoba
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Nihonbashi Tamai Main Branch
日本橋 玉ゐ 本店
- Nihonbashi, Tokyo
- Japanese,Japanese / General / Sake
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丸山容史Hiroshi Maruyama
The Chef's Recommendations -
Started his career in the F&B industry as a teenager.
Mr. Maruyama has been training in a sushi restaurant since his teens and has experience with a wide range of fish. Among them, the conger eel is a delicate fish whose quality varies dramatically depending on how it is handled. He is proud of his restaurant's devotion to quality, which he believes customers will see once they sample their meals. He feels that Japan's traditional eating culture is based on an attitude of hospitality. His ambition is to consistently utilize the skills and knowledge he has acquired, with the goal of bringing delight to his customers.
丸山容史Hiroshi Maruyama
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Hareya Bettei
はれや 別邸
- Kita-Shinchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake
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寺田 竜之進Ryunoshin Terada
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Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.
Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.
寺田 竜之進Ryunoshin Terada
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Sakanaya Soma Yanagawa Branch
さかな家そう馬 柳川店
- Yanagawa/Omuta/Chikugo, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine
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ZEN
ZEN 繕
- Kusatsu, Gunma
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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小田 和広Kazuhiro Oda
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Mr. Oda started as a hotel chef and became a meat specialist.
He was born in 1993 in Ibaraki. He started his career as a chef in his early 20s. Initially working as a Chinese chef in a major hotel, he spent his early years in training until his mid-twenties. After that, he turned to specializing in meat and has served many quality meats to his guests. He is currently the head chef at ZEN.
小田 和広Kazuhiro Oda
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