81 - 100 of 162 chefs
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Bisai Dining Yuda
美彩ダイニング 湯田
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / General
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吉成 佑太YOSHINARI YUTA
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A chef who devotes his days to making people happy through cooking.
He was born in Miyagi Prefecture in 1987, Chef Yoshinari loved to stand in the kitchen with his mother when he was young. He set his sights on becoming a chef from his ambition to learn a variety of cooking and a desire to make people happy through cooking. After attending the Ecole d'Art Culinaire de Miyagi and obtaining his culinary license, he trained in French cuisine at a Sendai hotel. As a chef at Bisai Dining Yuda, he is attentive to beautiful presentation, and he displays his skills in a variety of dishes including pasta, which is popular with the ladies.
吉成 佑太YOSHINARI YUTA
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Taishuizakaya Nichibei
大衆居酒屋日米
- Kushiro, Hokkaido
- Izakaya (Japanese tavern),Taverns / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)
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寺嶋 功悦Terashima
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A penchant for cooking during his elementary school years sparked Terashima's desire to become a professional chef.
Hailing from Hokkaido, Terashima had an interest in food even when he was still in elementary school, and could frequently be found trying out new recipes in the kitchen. In 1992, he opened his own bar, where he was enthusiastic about not only his drinks menu, but also his food menu. After 21 years of managing the bar, he decided to try something new and reopened the bar as Taishuizakaya Nichibei on November 12th, 2014. Terashima's vision for his restaurant is that it will be a place where customers can relax, no matter who they are or what kind of background they have, much like the places he used to visit in Shitamachi in Tokyo, where he lived in his younger years.
寺嶋 功悦Terashima
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OISHI KOMACHI SHINSEN
OISHI KOMACHI SHINSEN
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers)
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小仲井 友則Tomonori Konakai
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Started as a restaurant producer, and became enthralled by the enjoyment of providing food.
Born October 13, 1976. Originally from Fukushima prefecture. Took part in launching an Asian restaurant as a restaurant producer at age 29, and learned how enjoyable and important it is to provide food and drink. After gaining experience in planning weddings, hotels, etc., he took on the role of supervisor at the teppanyaki (griddle-cooked food) restaurant Nanami-tei in Shibuya. In Spring 2016, he joined the launch of OISHI KOMACHI SHINSEN, and went on to assume his current role.
小仲井 友則Tomonori Konakai
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Kitamae Soba Takadaya (Suehiro)
北前そば高田屋・末広店
- Takaoka, Toyama
- Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)
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市原 昭久Akihisa Ichihara
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He was inspired to become a chef because of his father
Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.
市原 昭久Akihisa Ichihara
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Torisen Ippo
鳥専一保
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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服部 亨Toru Hattori
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After a childhood spent at his mother's food stall, continuing her legacy was a natural choice
Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.
服部 亨Toru Hattori
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Hidagyu Tabedokoro Tengu
飛騨牛食処 天狗
- Hida/Takayama, Gifu
- Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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田川 徹平Teppei Tagawa
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A naturally-born chef taking over his long-standing family business.
Born in 1985, a native of Gifu prefecture. Raised in a family that manages an established meat shop Tengu Sohonten founded in 1927 in Hida Takayama area, it was natural for him to pursue a career in cooking. After training himself in the culinary art, he started working as a chef at Hidagyu Tabedokoro Tengu from 2014 which is under the direct management of Tengu Sohonten located next to the restaurant. This main shop is designated as one of Takayama city's important architecture.
田川 徹平Teppei Tagawa
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Kaisentei Totoya
海鮮亭 ととや
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Oyster / Sushi
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吉田 良一Ryoichi Yoshida
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Born at a sushi restaurant! He has helped his family for cooking, which naturally led him to the field of cooking.
He was born in Chiba prefecture. As his parents ran a sushi restaurant, he had been interested in cooking since he was small and helped the sushi restaurant. It was therefore natural for him to enter the field of cooking. After accumulating experiences at a Japanese restaurant in Tokyo and izakaya (Japanese style pub) in Kanagawa, he also had further training at his parents' sushi restaurant. When he became 25 years old, he went to Kushiro, Hokkaido where he had been fascinated. He was more fascinated by Kushiro after being familiar with the ingredients in Hokkaido such as local fish when he was working at a sushi restaurant in Kushiro. In 2003, he moved to Chitose, Hokkaido as he especially liked the area. He is currently working actively in Chitose at a popular restaurant loved by local people.
吉田 良一Ryoichi Yoshida
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Izakaya Hokkai
居酒屋 北海
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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島田 勝弘Katsuhiro Shimada
The Chef's Recommendations -
Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains
They stock fresh seafood every day. Stick to the freshness of seafood more than necessary, as the restaurant is surrounded by mountains. All ingredients are carefully selected by the owner. They stock only the freshest seafood that can be eaten raw and serve them as sashimi, baked, or boiled in broth. making the best use of their taste. They focus on the seasonal ingredients. For example, abundant mountain vegetables can be served in spring, taking advantage of our location. Finish the dish only after getting the order to serve it in its best condition.
島田 勝弘Katsuhiro Shimada
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Uosakaba Pin
魚酒場ピン
- Jinbocho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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田中 翔Sho Tanaka
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Displaying his talent with creative dishes that can only be found at Pin
Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.
田中 翔Sho Tanaka
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Kirakutei
喜楽亭
- Kyotogosho/Nishijin, Kyoto
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / General / Donburi (rice bowl)
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中川 宏一NAKAGAWA KOICHI
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A part-time job in a restaurant was the inspiration that led him down the path to becoming a chef.
After working part time at a restaurant, Koichi became interested in the culinary world, and went on to work at Morita-ya in an Isetan department store in Kyoto. After that, he worked for 5 years at the French Kaiseki restaurant Seiyo Kappou Ida, which brings us to the present day. He now spends every day exploring new ways to bring out the best flavour of local Kyoto ingredients.
中川 宏一NAKAGAWA KOICHI
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Umaya JR Hakata City Branch
うまやJR博多シティ店
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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?田 真太Shinta Takata
The Chef's Recommendations -
He entered the restaurant field with no knowledge, but it has become his true vocation without knowing.
He was born in 1975 in Nagasaki prefecture. After working at [Teraoka] which is an old-established traditional Japanese restaurant, and [Choei Sushi] in Hakata, he became the master chef at [Umaya JR HAKATA CITY branch] in 2011. When he graduated from school, he did not know what he wanted to do and entered the restaurant field through the introduction of his acquaintance. He improved his original good cooking sense in the fields of Japanese cuisine and sushi and has actively worked for many years. Now he enjoy his life as a chef and this restaurant job along with his interest for enjoying sake.
?田 真太Shinta Takata
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Miyagi-no-Sakedokoro Torikichi
宮城の酒処 鶏きち
- Kokubuncho/Ichibancho, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sake
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阿部 健Takeshi Abe
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We serve specialties of Miyagi such as Charcoal-Grilled and Fresh Seasonal dishes with hospitality.
He was born in 1985 in Miyagi prefecture. He worked at a restaurant in front of Sendai Station for 6 years, where he improved his hospitality skills in a fierce battle zone. Currently he works at Miyagi-no-Sakedokoro Torikichi to please the guests with specialties of Miyagi such as Charcoall-Grilled and Fresh Seasonal dishes, with the guests being delighted with the hospitality unique to Miyagi.
阿部 健Takeshi Abe
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Sakedokoro Umaiya
酒処 うまいや
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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杉田 道治Michiharu Sugita
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Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.
Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today.
杉田 道治Michiharu Sugita
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Sakanaya Oaji
サカナヤ オアジ
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake
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荒井 拓也ARAI TAKUYA
The Chef's Recommendations -
The hometown taste of Toyama that you can enjoy in Shimbashi
I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.
荒井 拓也ARAI TAKUYA
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Fried Chicken and Highball Link
フライドチキンとハイボール リンク
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / Chicken / Western Sosaku (creative cuisine) / Highball
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北川 浩次Koji Kitagawa
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Became a chef to cook the deep-fried dishes that he has loved since he was a child.
He was born in 1979 in Ishikawa prefecture. He has loved deep fried dishes such as fried chicken since he was a child, but never thought of entering the restaurant field. After graduating from school, he started working at an izakaya (Japanese pub) and a dining kitchen, and accumulating experiences as a chef and a server also. He is still pursuing how to make delicious fried chicken.
北川 浩次Koji Kitagawa
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Torisei Kyoto Tower Sando branch
鳥せい 京都タワーサンド店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken
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冨田 潤Jun Tomita
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He has been fascinated with creating food and the atmosphere in a restaurant.
He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch].
冨田 潤Jun Tomita
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Hakata Hotaru Azabujuban
博多ほたる 麻布十番店
- Azabu-Juban, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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斉藤 俊輔SAITO SHUNSUKE
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His mother's smiling face ignited a spark in him.
When he was in the second grade, he made a cake with his elder sister and let his mother try it. Her delighted expression and praise for the delicious cake gave rise to his feelings of wanting to bring joy to other people besides his mother. Hence, he decided to become a chef when he was in the fourth grade.
斉藤 俊輔SAITO SHUNSUKE
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TOSA DINING Okyaku
TOSA DINING おきゃく
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sousaku Sushi (creative sushi)
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山下 裕司Hiroshi Yamashita
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A professional chef who has dedicated himself to mastering Japanese cuisine, polishing his skills to introduce the flavors of Tosa to everyone.
Born in Muroto, Kochi prefecture, he started his career at [Joseikan] (a ryokan-hotel at Kami-machi, Kochi) in 1987. After serving as head chef of [Shikitei], the restaurant inside the ryokan, in February 2017 he committed himself to become head chef of [Tosa Dining Okyaku], the promotional shop of Kochi prefecture in Tokyo.
山下 裕司Hiroshi Yamashita
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Suzunoya
牛たん・旬菜 鈴の屋
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Hamburger Steak / Gyutan (beef tongue)
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深谷 仁博 FUKAYA KIMIHIRO
The Chef's Recommendations -
Having two busy working parents, devoted himself to learning the preparation of Japanese cuisine since elementary school
Born August 7th, 1973, raised in Kamigawa-gun, Hokkaido. Both his parents worked, so learning to cook in elementary school, he enjoyed learning how to season and prepare dishes. After graduating high school he trained in a Japanese restaurant, learning many skills and techniques. After that he worked as a chef in a Japanese hotel restaurant. In May of 2011 he struck off on his own and opened Suzunoya.
深谷 仁博 FUKAYA KIMIHIRO
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Unagi Kushiyaki Shinten
うなぎ 串焼 心天
- Ningyocho/Kodenmacho, Tokyo
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Unagi (eel) / Hitsumabushi (eel bowl)
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林 成Rin Sei
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A part-time job in Toyko led him down the path to where he is today.
When he was 21, Sei Rin came to Okinawa as an exchange student from China, after which he went to Tokyo. He trained for 5 years in the restaurant Unashin in Shimbashi, before opening Unagi Kushiyaki Shinten 5 years ago.
林 成Rin Sei
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