101 - 120 of 764 chefs
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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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Dondokoro Donbu
丼処丼ぶー
- Susukino, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Whisky
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高橋 愛美Manami Takahashi
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Ms. Takahashi's goal is to create a store that will please not only tourists but also locals.
She was born in 1987 in Hokkaido. She worked at restaurants in Hokkaido, including Japanese and seafood restaurants and Italian restaurants. She has also experience in customer service and sales and has been involved in many people's lives through his work. Dondokoro Donbu, where she currently serves as the manager, is a restaurant that offers signature seafood rice bowls at reasonable prices, mainly for lunch. She strives to create a restaurant that not only tourists but also local customers can enjoy spending time.
高橋 愛美Manami Takahashi
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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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Saburina Hou
左舞璃菜 鳳
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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左舞璃菜 鳳Saburina Hou
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Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.
Saburina Hou offers Shabu-shabu and Sukiyaki with A5-ranked Miyazaki beef and premium Japanese black beef sirloin at reasonable prices. Not only the ingredients but also the sauce for shabu-shabu and broth for sukiyaki are carefully prepared. Additional order menus are available, so enjoy shabu-shabu and sukiyaki to your heart's content.
左舞璃菜 鳳Saburina Hou
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Wagyu Kurosawa Main Branch
和牛黒澤 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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Nihon-ryori Ootsu
日本料理おお津
- Sayama, Saitama
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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梶浦 健一 Kenichi Kajiura
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Mr. Kajiura offers warm hospitality with dishes prepared wholeheartedly and carefully, starting from selecting ingredients.
He was born in 1972 in Saitama. Started his apprenticeship at a Japanese restaurant in Tokorozawa, initially with a casual interest in cooking due to his love for food. Inspired by an encounter with a colleague he respects as a person and a chef, he seriously honed his culinary skills and became even more fascinated with cooking. Then, he moved on to work at a Ryotei (traditional Japanese restaurant) in Ginza, where he also worked as a head chef. Afterward, he opened his restaurant in Nippori, which was popular for seven years before returning to Saitama. He then contributed to the launch of Ootsu and became the head chef when it opened in November 2019.
梶浦 健一 Kenichi Kajiura
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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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Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
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青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
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Yonezawa Gyu Sankai Ryori Yoshi-tei
米沢牛・山懐料理吉亭
- Yonezawa, Yamagata
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine
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高橋 光也Mitsuya Takahashi
The Chef's Recommendations -
Exhibiting skills that are backed up by experience for the sake of all customers.
Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.
高橋 光也Mitsuya Takahashi
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Okonomiyaki Matochan
お好み焼まとちゃん
- Miyajima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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的場 佳織Kaoru Matoba
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Mr. Matoba wants the restaurant to be where you can feel free to return anytime.
He was born in 1986 in Hiroshima. It was when his father-in-law opened Okonomiyaki Matochan that he became involved in okonomiyaki. He started helping out in the family business in 2016, and since 2017, he has been a second-generation restaurant owner. He tirelessly works to develop new menu items and improve his services.
的場 佳織Kaoru Matoba
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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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Beef Cutlet Restaurant Kou Shu Ya
牛かつ専門店 甲州家
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Tonkatsu (fried pork cutlet),Japanese / General / Tonkatsu (fried pork cutlet) / Japanese Beef Steak
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和智 まみMami Wachi
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Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.
Ms. Wachi is the manager of Kou Shu Ya. As the area is a popular tourist destination for many guests from overseas, the restaurant responds to a wide range of guests by introducing multiple languages to the menu list while respecting the Japanese style, such as Japanese-style costumes. She warmly welcomes the many guests visiting the foot of Mt. Fuji, beyond the barriers of language and culture.
和智 まみMami Wachi
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Yasuda Shokudo
安田食堂
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
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安田 愛里Airi Yasuda
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Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.
She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.
安田 愛里Airi Yasuda
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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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Shibuya Kotegaeshi
渋谷こてがえし
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Sumiyaki Hitsumabushi Unagi Munagi
炭焼ひつまぶし鰻 むなぎ（武奈伎）
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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三浦 星一Seiichi Miura
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Love, passion, and commitment to eel
With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.
三浦 星一Seiichi Miura
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Oniwasoto Fukuwauchi
鬼はそと 福はうち
- Sumikawa/Makomanai/Moiwa, Hokkaido
- Udon (noodles),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Curry Udon (noodles)
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安藤 殉司Junji Ando
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Aiming to be a chef who can be familiar with both cooking and guest service.
Mr. Ando was born in 1967 in Hokkaido. Wanting to be able to serve both customers and cook, he began working in a hotel restaurant where he could also serve as a waiter. He devoted himself to his daily training, studying cooking in the kitchen and developing a spirit of hospitality in the hall. After that, he moved to a Yakiniku restaurant, where he gained experience to become a meat expert. In 2003, he moved to an affiliated restaurant, "Kaisen & Meat Steak Maruyama." Then, in 2013, he moved to "Oniwasoto Fukuwauchi" as the head chef.
安藤 殉司Junji Ando
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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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Kyoto Sushi no Kura
京都 鮨ノ蔵
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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小高 新吾Shingo Kotaka
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Mr. Kotaka offers a relaxing atmosphere and delicious Sushi to the fullest.
He was born in 1980 in Tochigi. His father, who loves to cook and makes handmade soba noodles and Osechi (traditional Japanese New Year's dishes), has inspired him to love cooking. After moving to Tokyo, he worked part-time at a cake shop and became a pastry chef. Later, while working at a restaurant owned by a fresh fish store, he was attracted by the depth of fish cuisine and the deliciousness of fresh fish and entered the path of a sushi chef in earnest. He honed his skills at Sushi no Kura in Sapporo, which is reputed to be a famous restaurant that is hard to get reservations for. In 2024, he became a goodwill partner and opened Kyoto Sushi no Kura.
小高 新吾Shingo Kotaka
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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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