141 - 160 of 165 chefs
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Gyutan Sumiyaki Rikyu Tomizawa
牛たん炭焼利久 富沢店
- Nagamachi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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高橋 昭宏SATOYUICHI
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A part-time job was his chance to enter the restaurant industry, where he had always wanted to work
He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.
高橋 昭宏SATOYUICHI
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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
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市ノ川 大輔Daisuke Ichinokawa
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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
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Gyutan Sumiyaki Rikyu West Exit Main Branch
牛たん炭焼利久 西口本店
- Sendai Station West Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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渡邉毅WATANABETAKESHI
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Ceaselessly refining his skills in Japanese cuisine
After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".
渡邉毅WATANABETAKESHI
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Obanzai Sengyo Hachiya
おばんざい鮮魚鉢屋
- Meito-ku/Fujigaoka, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine
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富永 将TOMINAGA MASARU
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I'm so happy when people enjoy and say my home cooked food is delicious.
Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.
富永 将TOMINAGA MASARU
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Sanin Sakaba Kamiari
山陰酒場かみあり
- Matsue Station, Shimane
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken
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井上 一友INOUE KAZUTOMO
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This chef decided to devote his life to cooking after meeting the president of the company.
After meeting the president of Sanin Sakaba Kamiari, Chef Inoue was startled by the extent to which they shared the same thinking and decided to move from an unrelated industry to become a chef. His eyes shine as he tells us how fun it is for him to receive direct, positive feedback from customers. He also feels that this work, where he gives shape to his own ideas with the design of the menu and flavoring of the food, has real meaning. Each day he works to continue to produce delicious food.
井上 一友INOUE KAZUTOMO
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300B ONE
300B ONE
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza
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亀山 大作KAMEYAMA DAISAKU
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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
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Gyutan Sumiyaki Rikyu Natori
牛たん炭焼利久 名取店
- Natori/Zao/Shiroishi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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布田昇丈FUDANORIHIRO
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Creating Smiles with Tasty Food!
Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.
布田昇丈FUDANORIHIRO
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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
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佐藤 眞啓SATO MASAHIRO
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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
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Izakaya Shishito
居酒屋ししとう
- Asahikawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood
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加藤 健吾KATOKENGO
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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
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Minamifukuoka Zasshomachi Ryuichi
南福岡ざっしょ町 竜一
- Takeshita/Minami-Fukuoka, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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龍 浩一RYU KOICHI
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In the restaurant business for nearly 30 years. Now a chef who captivates many
When he was a student, Koichi Ryu began working in a restaurant without much serious thought. But he was so taken by the head chef there that he started on the culinary path at the age of 18. At one point, he almost threw in the towel but there was no way he could completely give up on the culinary world. It's been thirty years now since he first chose this career. After working at Hakata Saryo, Fugu Taisho, Moyai (small restaurant), and various other restaurants, Mr. Ryu is now the owner of Ryuichi in Zashonokuma.
龍 浩一RYU KOICHI
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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
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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
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Shibusan Uokin
渋三 魚金
- Shibuya South Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood
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長島 志郎NAGASHIMA SHIRO
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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
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Genkiya No.2
げんき家 2号店
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu
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内山 博之UCHIYAMA HIROYUKI
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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
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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)
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中島 郭子NAKAJIMA HIROKO
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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
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Kushikoma Main Store
串駒 本店
- Otsuka, Tokyo
- Izakaya (Japanese tavern),Taverns / Basashi (horse meat sashimi) / Nabe (hot pot) / Sake
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大林禎OBAYASHITEI
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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
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Kanazawa Izakaya Kappo Genzaemon
金沢・居酒屋割烹 源左ェ門
- Korinbo/Katamachi, Ishikawa
- Izakaya (Japanese tavern),Taverns / General
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久保 勝KUBO MASARU
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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
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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
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齋藤 博重Hiroshige Saito
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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
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Ankoya Takahashi
あんこう屋 高はし
- Harumi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Ankou Nabe (monkfish hot pot)
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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
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Nihonbashi Maeda
日本橋 まえ田
- Nihonbashi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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前田 真裕MAEDA MASAHIRO
The Chef's Recommendations -
Embarked on a culinary career path in order to introduce the deliciousness and intricacies of our dishes to as many people as possible.
Born on July 20, 1979, in Nagasaki Prefecture. His love of food and desire to make people happy by serving delicious food led him onto the path to becoming a chef. He trained and gained experience as a chef while working at a high-end Japanese cuisine restaurant in Ginza. He opened up "Nihonbashi Maeda" on his own 14 years later. With a talent for creating unique Japanese dishes using seasonal ingredients, he serves great tasting food enjoyed by all his customers, young and old.
前田 真裕MAEDA MASAHIRO
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Nurukan Sato
ぬる燗 佐藤
- Roppongi, Tokyo
- Izakaya (Japanese tavern),Taverns / Crab / Kaiseki (traditional multi-course meal) / Sake
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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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