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41 - 60 of 162 chefs

Koshitsu Niku Kappo KATANA Namba Branch

個室 肉割烹 KATANA 難波店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)

平田 友美Tomomi Hirata

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.

平田 友美Tomomi Hirata

Hidatakayama Hida-Gyu Kyodo-ryori Shusai

飛騨高山 飛騨牛 郷土料理 酒菜

  • Hida/Takayama, Gifu
  • Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Local Japanese Cuisine

重森Shigemori

Cooking as a chance to bring happiness and joy to others

The chef has always truly loved cooking. Hearing customers say, "It was delicious! Thank you," is a continuous source of inspiration through which she wants to stir emotions in many people with her work. Through that desire, she strives to provide happiness, fascination, and hospitality to visitors, allowing them to enjoy the local cuisine that is unique to Hidatakayama.

重森Shigemori

Meguro Soregashi

目黒それがし

  • Meguro, Tokyo
  • Izakaya (Japanese tavern),Taverns / General

小松 雅至Masayuki Komatsu

Mr. Komatsu is an experienced veteran chef who started his culinary career from a part-time job.

He was born on December 8, 1986, in Kanagawa, age 44. He became interested in cooking through a part-time job he had at a restaurant when he was 15 years old. After graduating from night cooking school, he began training at a kappo restaurant in Tokyo. Then, he worked at a kappo restaurant in Akasaka and also studied at a kappo restaurant in Kyoto for about two years. After participating in the launch of the Yumeya group, he joined JO Corporation of the Soregashi group in 2017, where he currently serves as the executive chef of each Soregashi restaurant.

小松 雅至Masayuki Komatsu

Ebisu Shoten Minami 2 Nishi 5

恵美須商店 南2西5

  • Odori Park, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)

増田 義昭Yoshiaki Masuda

A manager who leads customers to a smile by paying attention to the space where they enjoy their meals.

Mr. Masuda was born in 1986 in Hokkaido. He was away from his home prefecture for 10 years but joined Ebisu Shoten after returning in 2017. Since 2022, he has worked as the restaurant manager at Ebisu Shoten Minami 2 Nishi 5. He serves dishes made with fresh Hokkaido ingredients and served with care, with the hope that customers will "enjoy Hokkaido's local cuisine." In addition, he values communication with guests that allows them to spend an enjoyable and comfortable time in a way that only izakaya bars can provide.

増田 義昭Yoshiaki Masuda

Shin Asakusa

新浅草

  • Kita-Shinchi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小川 正剛Masataka Ogawa

Offering a delightful and fun time with exquisite Japanese cuisine and delicious sake.

Mr. Ogawa was born in 1976 in Osaka. He was inspired by the demeanor, speed, and precision of chefs, admiring every movement, and decided to pursue a career as a chef himself. After dedicating 25 years to specializing in Kaiseki cuisine, he became the head chef at Shin Asakusa.

小川 正剛Masataka Ogawa

Yakigai Akoya

焼貝 あこや

  • Ebisu, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake

伊藤 祐介Yusuke Ito

Authentic skills learned from Japanese cuisine highlighting shellfish taste.

He was born in 1982 in Oita prefecture. Soon after graduating high school, he moved to Tokyo and started his apprenticeship of Japanese cuisine at a mizutaki hotpot restaurant in Shinjuku. When he was just about to demonstrate his talent, he fell in love with [Abusan]. After 6 years as a repeat customer, he became a pupil of the owner, Mr. Zenkei Nobeta, a leading expert of shellfish cuisine. Acquiring the in-depth skill and the knowledge of shellfish cooking in 3 years, he became the chef of the new restaurant [Akoya] at the end of 2013. His outstanding skill catapulted the restaurant to the top.

伊藤 祐介Yusuke Ito

INARI Izakaya

INARI 居酒屋

  • Ueno, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

Ebisu Shoten Shinsatsu BLOCK Branch

恵美須商店 シンサツBLOCK店

  • Shin-Sapporo/Shiroishi, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)

舘野 友紀Yuuki Tateno

To see the happy faces of customers. A chef who delivers delicious food and smiles.

Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese - style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shinsatsu BLOCK Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.

舘野 友紀Yuuki Tateno

Shotaro

笑太郎

  • Yodoyabashi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Soba (noodles)

寺脇 拓Hiraku Terawaki

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.

He was born in 1981 in Toyonaka, Osaka. He started his training as a chef at a sushi restaurant when he was 17. After working at a sushi restaurant for 9 years, he worked at a soba restaurant for 7 years. After years of gaining experience, he became independent at 34. In 2011, he opened Rakutaro as the owner. In December 2021, the restaurant was relocated, and he began a new restaurant, Shotaro. He personally selects seafood and other ingredients at the market, purchasing high-quality ingredients and always striving to provide guests with the most delicious meals.

寺脇 拓Hiraku Terawaki

Asuen-kataraidokoro Irori

明日への語らい処 囲炉裏

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Izakaya (Japanese tavern),Taverns / General / General / Sake

小林 慶司Keishi Kobayashi

His seasonal dishes bring a smile to your face. Mr. Kobayashi is a chef delivering heartwarming culinary experiences.

He was born in 1978 in Yamanashi. Since childhood, he has been interested in cooking and pursued becoming a chef, inspired by his admiration for the culinary world. Starting from local hotels in Yamanashi, he gained experience in various places. With a desire to cherish the relationships between people, he opened Irori. Pouring in the skills and passion cultivated through years of experience, he offers seasonal dishes that make the most of the season's ingredients. He diligently strives each day, welcoming visitors with a warm and friendly atmosphere, leaving smiles on their faces.

小林 慶司Keishi Kobayashi

Taruichi Shinjuku Main Branch

樽一 新宿本店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Whale Meat

永瀬 英昭Hideaki Nagase

Mr. Nagase wants his guests to enjoy the delicious whale dishes and Sake that only a specialty restaurant can offer.

He was born in 1986 in Tokyo. Grew up eating delicious food from a young age with a father who enjoyed cooking under the influence of his grandmother, who ran a diner. He was also impressed by the delicious taste of the excellent cuisine he ate at a sushi restaurant he visited with his father, and naturally decided to pursue a career in cooking when he was in junior high school. Entered Ecole Tsuji Tokyo, a culinary school. After graduation, he worked at Takegami in Akasaka for seven years and also honed his skills at other restaurants. After that, he worked for ten years at Sakamoto in Yotsuya.  In 2024, he moved to Taruichi by chance, where he has worked ever since.

永瀬 英昭Hideaki Nagase

Creo-ru Dotonbori Branch

くれおーる道頓堀店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls)

中原 伸浩Nobuhiro Nakahara

Being told that the food he cooked was "delicious" was Mr. Nakahara's start.

He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.

中原 伸浩Nobuhiro Nakahara

tsugumi

tsugumi つぐみ

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Wine

木原 良尚Yoshinao Kihara

Mr. Kihara proposes highly flexible menus based on his experience as a French chef.

He was born in 1978 in Tokyo. Began his career as a French chef at the age of 19. He has gained experience as a chef in Japan and abroad, including in Tokyo, Hokkaido, France, and Singapore. tsugumi is Mr. Kihara's third restaurant. While keeping a Japanese food base, he offers a highly flexible menu by combining elements of various genres, including his experience as a French chef.

木原 良尚Yoshinao Kihara

Niku Kappou Tsubomi ~hanatale~

肉割烹 蕾 〜hanatale〜

  • Takasaki, Gunma
  • Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Sashimi (raw fish)/Seafood

長谷川 和臣Kazuomi Hasegawa

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.

He was born in 1984 in Gunma. Cooking is his passion, and he has trained and studied in various fields, including a restaurant that serves live fish from a fish tank and a Western-style restaurant. He honed his Japanese cooking skills by working as a chef at the counter of a Japanese restaurant from age 23 and opened hanatale in July 2017, serving as the owner-chef. His goal is to become an all-around chef who not only serves delicious food but also pays attention to ingredients and cooking methods and treats customers first and foremost.

長谷川 和臣Kazuomi Hasegawa

Ginza Seiten

銀座 青天

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak

青木 祐一Yuichi Aoki

Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.

He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.

青木 祐一Yuichi Aoki

Fukusho

ふく匠

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)

村田Murata

Offers "a little bit better" at an affordable price, providing luxury for adults.

Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.

村田Murata

Funachu Asakusa-hanakawado Branch

鮒忠 浅草花川戸店

  • Asakusa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)

瀬谷 重勝 Shigekatsu Seya

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.

瀬谷 重勝 Shigekatsu Seya

Shima ShabuShabu NAKAMA

島しゃぶしゃぶNAKAMA

  • Kokusai dori, Okinawa
  • Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Awamori

黒川 宰Tsukasa Kurokawa

Mr. Kurokawa is a wandering chef who travels the world.

Since his family is a farmer, food ingredients have been a familiar part of his life since he was a child, and he inevitably turned to the food industry. Following experience at famous hotels and high-end restaurants in Tokyo, his field expanded to the world. He became a certified chef for the official residence and further honed his skills in Africa and Guam. And now he is in Okinawa. In Okinawa, known as a treasure house of food ingredients, he provides his customers with food memories by adding the experience he gained from around the world without destroying the unique food culture.

黒川 宰Tsukasa Kurokawa

Kushiyaki no Tatsumi

串焼きのたつみ

  • Oita, Oita
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)

高山 健一Kenichi Takayama

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.

高山 健一Kenichi Takayama

GION Yamaneko

GION 山根子

  • Gion, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake

泉 佳代子Kayoko Izumi

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.

泉 佳代子Kayoko Izumi

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