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141 - 160 of 164 chefs

Okinose

沖の瀬

  • Sannomiya, Hyogo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / General

義村 秀也YOSHIMURA HIDEYA

Having grown up in a fisherman's household, he grew up seeing what truly fresh seafood ingredients were.

Born 1966 in Kagawa Prefecture, Mr. Yoshimura grew up in a fisherman's household regularly lending a helping hand. Soon after graduating high school, he began work at a restaurant owned by a relative. After which, he moved to Kobe where he began work and training at Shusenzanmai Kamone, which specialized in seafood, where he honed his skills. In December of 2009, he opened his own restaurant Okinose.

義村 秀也YOSHIMURA HIDEYA

Gyutan Sumiyaki Rikyu East Entrance

牛たん炭焼利久 東口分店

  • Sendai Station East Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

佐々木竹美SASAKITAKEMI

Making a career out of his favorite dish

Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.

佐々木竹美SASAKITAKEMI

Tsukiji Fukutake Main Branch

築地 ふく竹 本店

  • Tsukiji, Tokyo
  • Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

市ノ川 大輔Daisuke Ichinokawa

Bringing different cuisines to life

He got his start serving up Western-style cuisine, but he was drawn by the allure of traditional Japanese dishes, and has been working at the Japanese-style "Tsukiji Fukutake Main Shop" for seven years.

市ノ川 大輔Daisuke Ichinokawa

Yakitori Fukusumi Fukuan

やきとり福住 福庵

  • Iwaki, Fukushima
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

橋本 隼HASHIMOTO JUN

The Chef's Recommendations

Passionately dedicated to the art of the grill

When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.

橋本 隼HASHIMOTO JUN

Izakaya Sakura

居酒屋 さ蔵

  • Takikawa/Fukagawa/Sunagawa, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew) / Chicken

佐藤 眞啓SATO MASAHIRO

Our whole-hearted hope is that you will eat our delicious food and smile

Ever since Mr. Satou was a child he enjoyed food and always loved watching people smile and enjoy themselves as they ate. Thanks to his father, who ran a butcher shop, he was strongly influenced to want to see people enjoy delicious food. He succeeded his father in his butchering business and hormone-manufacturing business, and working there for 25 years he acquired a lot of know-how. At the age of 46 he stepped into the food industry for real, setting up his own shop, and after that opened "Sakura". It's now been over 15 years since the restaurant opened, and he's still doing his best to make sure his customers are happy day after day.

佐藤 眞啓SATO MASAHIRO

Izakaya Shishito

居酒屋ししとう

  • Asahikawa, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood

加藤 健吾KATOKENGO

Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".

With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.

加藤 健吾KATOKENGO

300B ONE

300B ONE

  • Ikebukuro West Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza

亀山 大作KAMEYAMA DAISAKU

His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.

He was born in 1982 in Kyoto Prefecture. His family ran a home-cooking restaurant, so he's always had an interest in cuisine. He started with Japanese food, then switched to Italian when he left for Tokyo. He brings his unique creations to life using his mixed culinary backround.

亀山 大作KAMEYAMA DAISAKU

Uokin Main Store

魚金本店

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

郡司 健GUNJI TAKESHI

The Chef's Recommendations

He has the qualification of a sake advisor and play an important role for serving excellent foods and drinks at the main store.

He was born in 1984 in Tochigi Prefecture. He worked part-time at Sumiyaki Noteri in Ikenoue, Tokyo, highly evaluated by celebrities as a superb restaurant for delicious yakitori. There he discovered the fun of cooking and entered the world of cuisine. Thereafter, he gained experience at an izakaya (pub) in Shibuya and finally joined Uokin Co., Ltd. First he worked at Uokin Store No.2 and now is responsible for the kitchen at the Uokin Main Store. He gained the qualification of sake advisor in 2010.

郡司 健GUNJI TAKESHI

Kushikoma Main Store

串駒 本店

  • Otsuka, Tokyo
  • Izakaya (Japanese tavern),Taverns / Basashi (horse meat sashimi) / Nabe (hot pot) / Sake

大林禎OBAYASHITEI

An Encounter with the Master of a LongStanding Sake Shop, a Journey to Discover the Choicest Sake

Born in 1955 in Kumamoto prefecture. At the age of 18 he bought a one-way ticket to Tokyo and began his live-in training to be a chef. He opened "Kushikoma", which was originally just a normal izakaya (Japanese-style bar), at around 25 years of age. After that, he discovered a new-born love of sake (Japanese rice wine) upon meeting Mr. Mitsuhisa Kodama of the legendary "Koshuya" bar in Ikebukuro. The foundations were then laid for the present incarnation of "Kushikoma", which he realized through subsequent pilgrimages to breweries all over Japan to gather up the very best sake.

大林禎OBAYASHITEI

Genkiya No.2

げんき家 2号店

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu

内山 博之UCHIYAMA HIROYUKI

Unforgettable enjoyment, a journey to the world of cuisine...

Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.

内山 博之UCHIYAMA HIROYUKI

Yakitori Oden Zen

やきとり おでん 然

  • Sapporo Station, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Oden

浅野 雅次ASANO MASATSUGU

The Chef's Recommendations

Transformed from a westernstyle restaurant to Japanese 'izakaya' (barrestaurant), with the aim of creating a place where a group of regulars gather around the bar area.

After training mainly in French and Western cuisine from the age of 18, he switched over to what he's wanted to do from his 20s, and that's working in an izakaya Japanese bar. He is currently entrusted with the cooking at Yakitori Oden Zen. Taking special care to note the seasons, he makes classic oden (winter vegetable soup) as well as other original dishes.

浅野 雅次ASANO MASATSUGU

Kanazawa Izakaya Kappo Genzaemon

金沢・居酒屋割烹 源左ェ門

  • Korinbo/Katamachi, Ishikawa
  • Izakaya (Japanese tavern),Taverns / General

久保 勝KUBO MASARU

Skilled in many culinary domains, he has experience in making dishes like sushi and other Japanese food, as well as traditional local cuisine.

He was born in 1974. Since he was a child he liked food. He has chosen to work in the culinary world. He accumulated experience by working for a long time in restaurants with sushi and other Japanese dishes. He has devoted himself to improving his cooking ability. He has been the head chef of Genzaemon, displaying his talent in Japanese cuisine and Kaga cuisine.

久保 勝KUBO MASARU

Ankoya Takahashi

あんこう屋 高はし

  • Harumi, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Ankou Nabe (monkfish hot pot)

高橋 良和KATAHASHI YOSHIKAZU

The Chef's Recommendations

His experiences working as a salaryman and at a famous tempura restaurant come to life now

He was born in 1972 in Tokyo. He was already part of a restaurant since birth, and was brought up in the environment of Tsukiji as his playground. After graduating from college, he experienced a stint as a salaryman, but he started down the culinary path so that he could carry on his family business. He trained for about three years at a famous tempura (deep-fried food) restaurant and learned the basics of Japanese cuisine. After that, he returned to the shop and has been managing "Ankoya Takahashi" under the guidance of his father until now.

高橋 良和KATAHASHI YOSHIKAZU

Sushiya-no Uokin Ebisu Branch

鮨屋のうおきん 恵比寿店

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

山本 徹YAMAMOTO TORU

The Chef's Recommendations

He is the chief chef who plays an important role to support the kitchen at the Ebisu branch that can develop the potential of Uokin group.

He was born in 1965 in Yokohama City, Kanagawa Prefecture. He was influenced by cooking programs on TV and naturally became enchanted with cooking. At 15, he joined a Japanese restaurant in Tokyo and learned the basics of Japanese cuisine intensively for six years. Thereafter, he gained experience at a restaurant featuring Kushiyaki (spit-grilled dishes) and large plates and at a Japanese restaurant in Ebisu. Finally he joined Uokin Co., Ltd. in 2008. He refined his skills at the main store of the Uokin group and finally assumed position of chief chef at Sushiya-no Uokin Ebisu Branch.

山本 徹YAMAMOTO TORU

Gyutan Sumiyaki Rikyu Sendai

牛たん炭焼利久 仙台駅店

  • Sendai Station West Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

井上昭広INOUEAKIHIRO

His eyes were opened to cooking when he was an elementary-school student

He first prepared food as part of a home economics lesson, and the fun of that elementary-school experience awakened a love of cooking within him. After gaining ten years of experience working in an izakaya tavern, he moved on to Rikyu to put his skills to work.

井上昭広INOUEAKIHIRO

Izakaya Umaimon Shinjuku Kabuki-cho

居酒屋うまいもん 新宿歌舞伎町

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

齋藤 博重Hiroshige Saito

Warmly receiving customers with a smile at Umaimon

He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.

齋藤 博重Hiroshige Saito

Shibusan Uokin

渋三 魚金

  • Shibuya South Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood

長島 志郎NAGASHIMA SHIRO

His motto is to make preparations perfectly and serve dishes to customers at their best condition.

He was born in 1977 in Tokyo. When he was working part-time at a restaurant in his high school days, he discovered the joy of restaurant business. After experiencing various jobs, he made up his mind to become a chef at the age of 27. He found a job at a famous izakaya (restaurant pub) and learned the basics of cooking skills thoroughly. Then he joined Uokin at 30. After working at Gotanda and Shimbashi branches, he transferred to Shibusan Uokin in 2012. Now he is the chief chef there. As a professional, he is enchanted by the fact that he can handle a lot of fresh ingredients from the Tsukiji market.

長島 志郎NAGASHIMA SHIRO

Yakitori Abe

やきとり阿部

  • Meguro, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine

阿部 友彦ABE TOMOHIRO

The Chef's Recommendations

From Italian food to yakitori, he closed his own shop to train at a famous restaurant

He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.

阿部 友彦ABE TOMOHIRO

Sakanaya Ichiba Shokudo

さかなや 市場食堂

  • Kitasenju, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

中島 郭子NAKAJIMA HIROKO

Wishing to give everyone a taste of fish from a marketplace store

Helping out in the restaurant her parents managed ever since she was young, she developed an interest in preparing food and providing service. Afterwards, she gained experience from various businesses, and opened Sakanaya, a company store with her older brother who works at the market.

中島 郭子NAKAJIMA HIROKO

Nurukan Sato

ぬる燗 佐藤

  • Roppongi, Tokyo
  • Izakaya (Japanese tavern),Taverns / Crab / Kaiseki (traditional multi-course meal) / Sake

金子 陽樹KANEKO HARUKI

The Chef's Recommendations

Since the more you get to know sake the more interesting it is, these days he is completely engrossed in sake .

Born in 1983 in Tokyo, at 15 he started a part-time job that offered him a way to gain experience in restaurant service. This ended up piquing his interest enough to enter the culinary world as a career. While gathering experience in bars and Japanese-style restaurants, he was able to closely study sake. With an abundance of knowledge in wine and other drinks, he serves as manager at Nurukan Sato, where he gets to pursue his love of sake full-time.

金子 陽樹KANEKO HARUKI

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