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601 - 620 of 746 chefs

Seto Sushi Kappo AKISARYO

瀬戸寿司割烹 安芸茶寮

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Sushi,Japanese / Sushi / General / Japanese Sosaku (creative cuisine)

井上 洋Hiroshi Inoue

The Chef's Recommendations

A chef, trained exclusively in the field of Japanese cuisine, offers Japanese cuisine bringing out the original savory taste of the ingredients to their maximum

Mr. Hiroshi Inoue was born in 1965 in Hiroshima prefecture. Being inspired by his parents who operate a restaurant, he naturally entered the cooking field. After graduating from high school, he entered Hirokoshi, LTD. to start his career as a chef. After working there for approximately 17 years, and at an another restaurant as the master chef for approximately 2 years, he went independent to open his own restaurant 7 years ago. Then he helped to open [Akisaryo], as its first head chef was his master. After succeeding his master chef position, currently he works hard to offer fresh, savory, and beautifully-arranged dishes, while creating a comfortable atmosphere. 

井上 洋Hiroshi Inoue

Sanukiya

さぬきや

  • Asagaya/Koenji, Tokyo
  • Japanese,Japanese / General / Udon (noodles) / Sake

近藤 康浩Yasuhiro Kondo

He spares no effort and devotes everything he has to food, sake (rice wine), and udon!

He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.

近藤 康浩Yasuhiro Kondo

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

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

Micchan So-honten Hatchobori Branch

みっちゃん総本店 八丁堀店

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

浜田 博Hiroshi Hamada

His inspiration to become a chef came after catching a glimpse of his friend working at an okonomiyaki (savory pancake) shop

He was born in April of 1970 in Hiroshima Prefecture. His love of food extends back to his childhood when he used to frequent okonomiyaki shops around his neighborhood. A friend of his at the time was training at "Mitchan So-honten", which inspired him to go off and do the same thing. He devoted himself to perfecting his skills in okonomiyaki and then took on his current role as a manager at "Mitchan So-honten Hatchobori Branch", which is now the main branch. He works hard every day to preserve the restaurant’s culinary traditions and makes sure that each and every okonomiyaki is carefully prepared for customers, many of whom travel long distances to eat there.

浜田 博Hiroshi Hamada

Azabu-juban Hatano Yoshiki

麻布十番 秦野よしき

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野 よしきYoshiki Hatano

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].

秦野 よしきYoshiki Hatano

Sengokuhara Yuzen

仙石原・游膳

  • Hakone/Gora, Kanagawa
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Shochu

生野 雄介Yusuke Ikuno

He wants the guests to enjoy the original tastes of the ingredients.

Born in Yokohama in 1980. He liked making things and having trips since he was small. That is why he was naturally interested in cooking and decided to be a chef. When visiting Hakone, people enjoy visiting many places, including his restaurant. It has been his pleasure if they remember his restaurant as one of the fun memories, on their way home in a train or a car.

生野 雄介Yusuke Ikuno

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

Kanazawa Sekitei

かなざわ石亭

  • Kenrokuen Garden, Ishikawa
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

宮本 信寛 Nobuhiro Miyamoto

His career as a chef is rooted in the happy smiles of his family. 

Born in 1968 in Ishikawa prefecture. He had a chance to cook for the family when his mother became sick. His meal was well received then and that was when he began pursuing his culinary career. After graduating high school, he entered to Asadaya corporation, brushed up his skills at Sekitei for 10 years, Shougyotei for 12 years and worked as a head chef at Hotaruya in the tea house district for 3 years. From 2012, the head chef serves the dishes for guests at Sekitei.   

宮本 信寛 Nobuhiro Miyamoto

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

Shunsaiten Tsuchiya

旬彩天つちや

  • Esaka, Osaka
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (tea-ceremony dishes) / Wine

土阪 幸彦Yukihiko Tsuchisaka

The Chef's Recommendations

His culinary dreams were fueled by a chance encounter with a future mentor and beautifully crafted food

Born in Shiga Prefecture in 1971, Mr. Tsuchisaka found his passion for cooking after witnessing a sushi chef prepare a vivid display of handcrafted food. After enrolling in culinary school, he took on a part-time job and ended up meeting the chef who would prove to be a professional mentor throughout his career. From there he took on jobs at various restaurants that specialized in Japanese cuisine in order to learn all that he could. At age 27 he moved up to work as a head chef, and then 10 years after that at age 37 he set out on his own to open Shunsaiten Tsuchiya in the Esaka area of Osaka. Mr. Tsuchisaka prepares tempura (deep fried foods) with fresh, seasonal ingredients that are fried with perfect timing. He also devotes himself to providing his staff with exceptional training.

土阪 幸彦Yukihiko Tsuchisaka

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

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

Ryoan Aritomi

料庵 有とみ

  • Sannomiya, Hyogo
  • Japanese,Japanese / Suppon (soft-shelled turtle) / Japanese Sosaku (creative cuisine) / Wine

有冨 巧治Koji Aritomi

The Chef's Recommendations

His long-held love of food and dining led him to where he is today

He was born in July of 1976 and grew up in Akashi. His love for restaurants and dining out stems back to a part-time restaurant job he took on during his student years. After spending time sampling different foods and getting to know the culinary world, he decided to put his experience to use and start a cooking career of his own. He worked at a restaurant for seven years in Kobe and eventually worked his way up to serve as head chef. He says that his career has been fostered by his guests, and to this day he uses his long-held passion for food to develop a place that everyone in the area can enjoy.

有冨 巧治Koji Aritomi

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

Ubuka

うぶか

  • Yotsuya, Tokyo
  • Kaiseki (course menu),Japanese / General / Crab

加藤 邦彦KATO KUNIHIKO

The Chef's Recommendations

A love for large shellfish, leading him into the culinary world

He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.

加藤 邦彦KATO KUNIHIKO

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

Rokukakutei Cafe

六覺燈カフェ

  • Nipponbashi, Osaka
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine

中山 善夫Yoshio Nakayama

A sommelier who can find the perfect wine for every palate

He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.

中山 善夫Yoshio Nakayama

Kitazuien

北瑞苑

  • Kita-Shinchi, Osaka
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

愛宕 亮二ATAGO RYOJI

Keeping to tradition while not neglecting to bring in new elements

Born in 1978 in Moriguchi, Osaka prefecture, he came naturally into chefhood, growing up watching his father manage a sushi restaurant. After three years of experience in a hotel kitchen, he came to "Kitazuien", where he has been for 13 years. Rising to the position of head chef two years ago, he keeps to tradition while bringing in little by little new vegetables and elements of western cuisine, all to accomodate to his customers' desires.

愛宕 亮二ATAGO RYOJI

Nizakana Sashimi Shunsai Uminoshiki

煮魚・刺身・旬菜 海乃四季

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Shochu

鈴木 克彦SUZUKI KATSUHIKO

The Chef's Recommendations

Experience gained in restaurants all across Japan fuels his passionate exploration of local gastronomy!

He was born in Hokkaido, in 1968. After graduating from his local high school, he started working in Japanese restaurants all across the country, gaining real-life experience while developing a keen interest in local gastronomy. In 2009, he became the head chef of the Nizakana Sashimi Shunsai Uminoshiki. He visits the market everyday, putting his long experience to use in selecting and purchasing the best ingredients available, making no compromise on quality. He is renown for his boiled fish dishes, and for always bringing the best out of the ingredients he uses.

鈴木 克彦SUZUKI KATSUHIKO

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