101 - 120 of 755 chefs
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Unagidokoro Umami
うなぎ処 美味美
- Tenmabashi, Osaka
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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森本 優子Yuko Morimoto
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Adding color to special days of tourism and small everyday luxuries.
Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.
森本 優子Yuko Morimoto
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Shabu-shabu Temujin
しゃぶしゃぶテムジン
- Hakodate, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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村岡 孝彦Takahiko Muraoka
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Utilizing the experience and knowledge he has cultivated, Mr. Muraoka proposes a new way to enjoy meat.
He was born on January 29, 1989 in Hokkaido. To follow in his father's footsteps, who took charge at Jingisukan Temujin, he decided to take on the challenge of managing a restaurant. He moved to Tokyo in his early 20s and gained experience in a variety of restaurants, including izakaya (Japanese-style pub), ramen, and yakiniku restaurant, and acquired management know-how. While respecting the flavors and traditions established by his father, he has forged his own path, opened Shabu-shabu Temujin in Hakodate on April 25, 2024, at Hakobiva in front of Hakodate Station, in addition to the Jingisukan restaurant.
村岡 孝彦Takahiko Muraoka
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Ginza Mochifuji
銀座もちふじ
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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黒須 法明Noriaki Kurosu
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With his training at famous restaurants and unique philosophy, Mr. Kurosu weaves a new food story in Ginza.
He was born in 1973 in Ibaraki. On the recommendation of his teacher at the cooking course at Utsunomiya Junior College Attached High School, he trained at famous restaurants such as Ginza Kyubey Hotel Okura Branch, Nogizaka Kamiya, and Ginza Rin. After that, he struck out on his own and opened Ginza Kurosu. After six years of operating that restaurant, he newly opened Ginza Mochifuji in February 2024. Besides improving himself as a chef, he has also studied economics in Keio University's Correspondence Course and is seeking initiatives to reduce food loss and business-related waste.
黒須 法明Noriaki Kurosu
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Tagoto Kouetsuho Keio Department Store Branch
田ごと 光悦舗 京王百貨店新宿店
- Shinjuku West Exit/Tochomae, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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幣原 幸秀Yukihide Shidehara
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Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.
He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.
幣原 幸秀Yukihide Shidehara
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Sushi Hasegawa Nishiazabu Branch
寿司 はせ川 西麻布店
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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黒坂 俊和Toshikazu Kurosaka
The Chef's Recommendations -
Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.
Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.
黒坂 俊和Toshikazu Kurosaka
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Feliz-malto
Feliz-團斗 Malto
- Shijo Karasuma/Karasuma Oike, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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田島 啓史Hiroshi Tajima
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Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.
Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.
田島 啓史Hiroshi Tajima
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Japanese restaurant Miyabi-Tei
日本食「雅庭」
- Higashi-Ku/Shinkansen entrance, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Teppanyaki (iron griddle grilling)
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石田 洋輝Hiroki Ishida
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Delivering the essence of traditional Japanese cuisine with heartfelt care.
Mr. Hiroki Ishida was born in Muroran, Hokkaido. After working at the Westin Tokyo Hotel, he has served restaurants in Ginza and metropolitan Tokyo areas, including long-established ryotei. In 2011, with the opening of the Sheraton Grand Hotel Hiroshima, he assumed the role of head chef at Miyabi-Tei. Always with the spirit of hospitality in mind, he strives to provide dishes that exceed his customers' expectations, not only from Japan but also from other countries with different cultures. He believes it is his mission to pass on the tradition of Japanese cuisine to the younger generation.
石田 洋輝Hiroki Ishida
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Wafuu-dokoro Usagi
和風処 うさぎ
- Asakusa, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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母良田 良平Ryohei Horota
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Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.
He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.
母良田 良平Ryohei Horota
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Kyoufu Ippin Ryouri Kiyomizu
京風一品料理きよみず
- Okaido/Gintengai, Ehime
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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森脇 巧Takumi Moriwaki
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Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.
He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.
森脇 巧Takumi Moriwaki
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Eel Naruse Hachioji store
鰻の成瀬 八王子店
- Hachioji, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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佐々木 涼太Ryota Sasaki
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Aiming to create a comfortable and enjoyable space for all visitors.
After graduating from university, Mr. Sasaki joined Unagi no Naruse through a connection with the owner of the Nerima branch. As manager of the Hachioji branch, which opened on August 12, 2023, he is responsible for its operation. Aiming to make a restaurant in his own way, he always pursues service from the guest's viewpoint. With careful attention to detail and warm-hearted customer service, he has become a trusted presence in the community.
佐々木 涼太Ryota Sasaki
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Hidagyu Sukiyaki Nakabashi Wakachiya
飛騨牛すきやき 中橋 わかちや
- Hida/Takayama, Gifu
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
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山田 裕紀Yuuki Yamada
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After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.
He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.
山田 裕紀Yuuki Yamada
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Unagimae Etou
鰻前えとう
- Kamata, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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衛藤 進一Shinichi Etou
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Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.
He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.
衛藤 進一Shinichi Etou
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Kuromon Torepichi-Ichiba Minami kuromon Branch
黒門とれぴち市場 南黒門店
- Nipponbashi, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)
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河野 嶺Rei Kawano
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Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.
He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.
河野 嶺Rei Kawano
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Hakata Unagiya Fujiuna Tenjin Main Branch
博多うなぎ屋 藤う那 天神本店
- Daimyo, Fukuoka
- Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake
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竹井 宏Hiroshi Takei
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Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.
He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.
竹井 宏Hiroshi Takei
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Kushiage Nakaya Higashi-Azabu
串揚げ なかや 東麻布
- Azabu-Juban, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine
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依知川 高明Takaaki Ichikawa
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Mr. Ichikawa pursues the charm of new skewers that can impress guests.
Kushiage Nakaya Higashi-Azabu opened in January 2022. As a new challenge, he aims to create a restaurant that offers sophisticated cuisine and space and provides guests with a high-quality, extraordinary experience. The charm of Kushiage is the infinite possibilities that transcend genres and ingredients. With fresh, seasonal ingredients and a unique approach, he produces a delicious taste unique to Kushiage Nakaya.
依知川 高明Takaaki Ichikawa
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Kuromon Kuragin
黒門 蔵銀
- Nipponbashi, Osaka
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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越田 千枝子Chieko Koshida
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Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.
She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.
越田 千枝子Chieko Koshida
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Shutei Hokura
酒亭穂椋
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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村田 京介Kyosuke Murata
The Chef's Recommendations -
Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.
He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.
村田 京介Kyosuke Murata
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Karen Osaka Shinsaibashi Branch
華蓮 大阪心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak
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池田 康行Yasuyuki Ikeda
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Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.
He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.
池田 康行Yasuyuki Ikeda
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Wasanbon Ginza Branch
和三盆 銀座店
- Ginza, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐藤 宗雄Muneo Sato
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Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.
He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.
佐藤 宗雄Muneo Sato
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Charcoal-grilled Eel Doikatsuman Kinkakuji Branch
炭焼鰻 土井活鰻 金閣寺店
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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金谷 竜大Tatsuhiro Kanatani
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[Doikatsuman] Chef's skill and spirit learned at the main branch.
Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.
金谷 竜大Tatsuhiro Kanatani
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