41 - 60 of 155 chefs
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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
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重森Shigemori
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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
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Ebisu Shoten Minami 4 Nishi 3
恵美須商店 南4西3
- Odori Park, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Tempura (battered, fried seafood and vegetables)
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齋藤 力虎Taiga Saito
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Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.
He was born in 1998 in Hokkaido. Having worked in restaurants with chefs in various genres, such as Chinese, Japanese, French, and Italian, he has learned varied food knowledge and techniques. That led him to feel the joy of cooking, and he started walking the path of cuisine. He also has experience working as a manager in a yakitori grilled chicken restaurant. With the motto "taking good care of employees leads to good customer service," he tries to create a restaurant where employees and customers can feel comfortable.
齋藤 力虎Taiga Saito
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YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch
北海道焼鳥 いただきコッコちゃん 五反田店
- Gotanda, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine
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Ebisu Shoten Shin-Sapporo Branch
恵美須商店 新札幌店
- Shin-Sapporo/Shiroishi, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)
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舘野 友紀Yuuki Tateno
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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 Shin-Sapporo 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
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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)
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平田 友美Tomomi Hirata
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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
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Hokkai Monja × Teppan Shabu-shabu KIBORI
北海もんじゃ×鉄板しゃぶしゃぶ KIBORI
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer
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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)
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増田 義昭Yoshiaki Masuda
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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
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WASHOKU Seafood Ocean
WASHOKU 海の幸 おーしゃん
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)
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坂本 康太Kota Sakamoto
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Offering a novel setting for an uplifting experience.
While working as a stage actor in Tokyo, Mr. Sakamoto got the opportunity to work in a restaurant and moved to Hokkaido. He is now the manager of "WASHOKU Seafood Ocean", which opened on October 29, 2022. With the desire to "work related to people" and "to meet and talk to various people," he aims to create a comfortable restaurant for guests and staff.
坂本 康太Kota Sakamoto
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Kyonomachi Umeda Branch
京の町 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns
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松山 秀一Hidekazu Matsuyama
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If you forget your gratitude, you won't be able to meet delicious ingredients.
Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.
松山 秀一Hidekazu Matsuyama
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Choi Oden Shinjuku Main Branch
ちょいおでん新宿本店
- Nishi-Shinjuku, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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佐藤 敬Takashi Sato
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Experienced as a chef at prestigious hotels and overseas. A chef who continues to attract guests.
Mr. Sato was born in 1958 in Tokyo. He has experienced various genres, mainly Japanese food, including Hotel New Otani, where he has worked for 13 years. He has worked not only in Japan but also as a chef in Singapore. He has been with CANVAS Inc. since around 2017 and now works at Choi Oden Shinjuku Main Branch. With his experience entertaining many guests at prestigious hotels and abroad, he continues to charm guests over the counter.
佐藤 敬Takashi Sato
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Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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保崎 航大Kodai Hosaki
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Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.
He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.
保崎 航大Kodai Hosaki
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Enishi Ginza
縁 銀座
- Tsukiji, Tokyo
- Izakaya (Japanese tavern),Taverns / Sake
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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
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永瀬 英昭Hideaki Nagase
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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
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Kushitei
串亭
- Koriyama/Shirakawa, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Pasta
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真壁 秀明Hideaki Makabe
The Chef's Recommendations -
From when he first started cooking during his student years, he has continued single-mindedly down a culinary path
He was born in Koriyama, Fukushima Prefecture on December 29, 1958. From when he was a student, he learned how to cook with what he had available. After that, he apprenticed at places such as hotel restaurants specializing in Western cuisine and restaurants in his hometown. He has worked at [Kushitei] from 2008 to the present.
真壁 秀明Hideaki Makabe
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Yonpachi Gyojou Equinia Yokohama Branch
四十八漁場 エキニア横浜店
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood
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伊藤 将宏Masahiro Ito
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Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
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Robata to Oden Kyousuke Kinshicho Branch
炉端とおでん きょうすけ 錦糸町店
- Kinshicho/Sumiyoshi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Robatayaki (coal grilling) / Oden
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照本 啓人 Hiroto Terumoto
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Mr. Terumoto serves good food and drinks and provides guests a relaxing and enjoyable time.
He was born in 1992 in Kanagawa. During childhood, he occasionally cooked dinner to help his busy mother and became interested in the culinary world. He decided to pursue a career in the culinary world and entered a professional training high school where he could obtain a cooking license. After learning all the basics of Japanese, Western, and Chinese cuisine, he graduated and joined an Italian restaurant company. For 13 years, he honed his skills in Italian cooking and worked as a head chef. In April 2023, he moved to his current company by chance. In May, he took charge of the Kinshicho and Shinbashi branches of Robata to Oden Kyosuke.
照本 啓人 Hiroto Terumoto
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Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
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青木 祐一Yuichi Aoki
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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
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Akoya
あこや
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake
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伊藤 祐介Yusuke Ito
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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
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Sumibi Kazuya
炭火 かず家
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood
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横田 宗也 Kazuya Yokota
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Bringing out the maximum potential of carefully selected ingredients and elevating them into even more exquisite delicacies.
Mr. Yokota was born in March 1985 in Osaka. His starting point was a part-time job at a restaurant during high school. After entering college, he gained experience at an izakaya (Japanese-style pub), and his skills were recognized so well that he became its manager while still in college. He entered the company after graduation, but his desire to start his own business gradually grew, so he left when he was 25. In 2011, at 26, he opened his restaurant, Sumibi Kazuya. It steadily gained popularity, and in December 2015, he expanded to open a second branch, "Ibushigin Kazuya." He now manages both restaurants as the owner and chef, keeping him busy every day.
横田 宗也 Kazuya Yokota
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Toriya Otori
鶏屋 鳳
- Otaru/Yoichi/Shakotan, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
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八木 裕史Hirofumi Yagi
The Chef's Recommendations -
A chef with passion entered the cooking field to realize his dream since he was young.
He was born in June 1973 in Hokkaido. He wanted to be a chef since he was young, as he liked to please people with his food. To realize this dream, he entered the restaurant industry. While operating a bar and serving alcohol and delicious food there, he started thinking about opening a restaurant specializing in chicken, and the thought got stronger. In 2008, being fully prepared, he opened [Toriya Otori]. This restaurant has become popular serving delicious chicken dishes elaborated in their own ways, and many guests return as repeaters. He is always searching for dishes that the guests will become addicted to.
八木 裕史Hirofumi Yagi
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