121 - 140 of 764 chefs
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Sushi Sukiyaki Akamechan
寿し・すき焼き あかめちゃん
- Kanazawa Station, Ishikawa
- Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake
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清水 義男Yoshio Shimizu
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A father and daughter take on a new challenge.
For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.
清水 義男Yoshio Shimizu
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Kyo-ryori Otabicho Tagoto
京料理 御旅町田ごと
- Shijokawaramachi/Teramachi, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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吉永 倫英Norihide Yoshinaga
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Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.
He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.
吉永 倫英Norihide Yoshinaga
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Roppongi Kicko
六本木 亀甲
- Roppongi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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笠井 知道Tomomichi Kasai
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More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.
He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.
笠井 知道Tomomichi Kasai
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
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南 光和Mitsukazu Minami
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Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
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Satsumaya Tonton Harajuku
さつまやとんとん 原宿
- Harajuku/Meiji-Jingumae, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Shabu-shabu (boiled meat slices) / Shochu
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川野 紀之Noriyuki Kawano
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Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.
He was born in 1972 in Kagoshima. As a child, he had many opportunities to cook for his family and found satisfaction in the smiles and joy he brought to their faces through food. After graduating from high school with a degree in culinary arts, he worked in Fukuoka, Kagoshima, and Osaka, where he experienced mainly Japanese cuisine but also Chinese and Western dishes. In 2002, he moved to Tokyo and participated in establishing the current restaurant. Since then, he has led the kitchen as head chef, always pursuing new ways to enjoy food, including creating the masterpiece "Kuroton" when the restaurant was renovated in 2022. He is also known for his elegant hospitality
川野 紀之Noriyuki Kawano
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Motsunabe Nagamasa Hakata Main Branch
もつ鍋ながまさ 博多本店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)
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上野 智司Satoshi Ueno
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Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.
He was born in 1979 in Fukuoka. Through cooking and serving his family since childhood, he learned the joy of making people happy. He entered Fukuoka Culinary Academy to become a chef. After graduation, he entered the world of French cuisine, where he acquired refined techniques and a sense of taste. After gaining further experience at an Izakaya (Japanese-style pub), he joined his current company. Having gained experience at affiliated restaurants, he now serves at the Motsunabe Nagamasa Hakata Main Branch.
上野 智司Satoshi Ueno
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Sukiyaki Jyuniten
すき焼き 十二天
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak
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浅川 吉継Yoshitsugu Asakawa
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Mr. Asakawa wants to deliver the ingredients that professional experts have carefully chosen in their most delicious state.
He was born in 1971 in Osaka. After graduating from college, he started his culinary career at 23. Beginning at a hotel in Takaragaike, Kyoto, he gained experience as a French chef. He then moved to France in his mid-twenties, honing his skills in various restaurants for six and a half years. Returning to Japan, he opened his own restaurant and became an owner-chef. After that, he joined Sukiyaki Jyuniten with the skills and knowledge he had acquired over the years.
浅川 吉継Yoshitsugu Asakawa
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Motsunabe Nagamasa Chikushiguchi Branch
もつ鍋ながまさ 筑紫口店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)
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梅根 充輝Mitsuski Umene
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Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.
He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.
梅根 充輝Mitsuski Umene
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Oden Wajimafugu Nodoguro AMIYA
おでん 輪島ふぐ のどぐろ AMIYA
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake
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石田 寛Yutaka Ishida
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Wants many customers to know about gourmet food in Kanazawa.
Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.
石田 寛Yutaka Ishida
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Unagi Sansho Gogyou
鰻山椒五行
- Nijo Castle, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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前原 喬Takashi Maehara
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Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.
He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."
前原 喬Takashi Maehara
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Shabu Shabu Kyu Nishiazabu Main Branch
完全個室 しゃぶしゃぶ九 西麻布本店
- Nishi-Azabu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster
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富樫陸也Rikuya Togashi
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Creating dishes inspired by the ingredients to be enjoyed by all five senses.
Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.
富樫陸也Rikuya Togashi
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Sushi Miyako
鮨みやこ
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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五十嵐 介一Keiichi Igarashi
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Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.
He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.
五十嵐 介一Keiichi Igarashi
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Kaisen Dokoro Fuji
海鮮処 ふじ
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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山田 楓Kaede Yamada
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Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.
He was born in 2003 in Yamanashi. Born and raised in Yamanakako Village at the foot of Mt. Fuji, he worked in a French restaurant in a three-star hotel for three years after graduating from high school. Since then, he has experienced not only high-end restaurants but also casual izakaya and has tried various genres of cuisine. Currently, he is a chef at Kaisen Dokoro Fuji.
山田 楓Kaede Yamada
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Kokuryu Ebisubashi Branch
黒龍 戎橋店
- Namba, Osaka
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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町田 茂Shigeru Machida
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Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.
He is a native of Osaka. Interested in eating and making things more than others, he became especially fascinated by the delicate presentation of food and the knife skills of artisan chefs, leading him to pursue a career in Japanese cuisine. In 2007, he started his life as a chef at a kappo restaurant in Kitashinchi. Since then, he has worked in 20 restaurants, including not only Japanese but also Italian, Chinese, and others. He has also been involved in the launch of many restaurants. Currently, he works as a chef at the Kokuryu Ebisubashi Branch.
町田 茂Shigeru Machida
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Chatan Dining Chaaboo
北谷ダイニング ちゃぁぶー
- Yomitan/Chatan, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)
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宮里 航貴Kouki Miyazato
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Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.
Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!
宮里 航貴Kouki Miyazato
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Tsumuguito
つむぐいと
- Nishi-Azabu, Tokyo
- Japanese,Japanese / Fugu (blowfish) / Wine / Kaiseki (traditional multi-course meal)
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濱根 健太郎Kentaro Hamane
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Exploring Japan's finest fish delicacies, Mr. Hamane fascinates diners with blissful courses of pufferfish & blackthroat seaperch.
He was born in 1974 in Chiba. The Head chef of Tsumuguito. He studied at a kappo restaurant for many years and obtained a fugu chef's license. After gaining further experience at a Japanese restaurant in a foreign hotel in Tokyo, he worked as a chef at a restaurant combining Japanese and Western cuisine. While working as a private chef for celebrities in appreciation of his skills, he had the opportunity to learn the taste of the long-established pufferfish restaurant Yamadaya and explore blackthroat seaperch cuisine. He assumed his current position in August 2024, when the restaurant opened. He offers the finest in high-end seafood delicacies with honesty and integrity in his work.
濱根 健太郎Kentaro Hamane
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Shintomicho Maruyasu
新富町 丸安
- Hatchobori, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake
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小栗 洸介Kosuke Oguri
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Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.
He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.
小栗 洸介Kosuke Oguri
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Kutsurogi Umasake Kakoiya Sendai Ekimae Branch
くつ炉ぎ・うま酒 かこいや仙台駅前店
- Sendai Station West Exit, Miyagi
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal) / General
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船津 雅弘Masahiro Funatsu
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Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.
Mr. Funatsu joined in 1984 and has worked as head chef at Japanese restaurants throughout the country.
船津 雅弘Masahiro Funatsu
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Shousui
小粋
- Akasaka, Fukuoka
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine)
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園田 博文Hirofumi Sonoda
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Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.
Mr. Sonoda was born in 1979 in Oita. His love of cooking led him to experience many hotels and inns in addition to part-time work in the food and beverage industry, building up a career as a chef. In 2014, he became independent and opened Shousui.
園田 博文Hirofumi Sonoda
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Sushi to Baniku Oyaji Saigo no Nigiri Bettei
寿司と馬肉おやじ最後の握り別邸
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
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