1 - 20 of 26 chefs
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Osaka Cocktail Library Akashic Records
Osaka Cocktail Library Akashic Records
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others
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濵口 貴志Takashi Hamaguchi
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Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.
Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.
濵口 貴志Takashi Hamaguchi
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bar & chocolate CACAOTAIL
bar＆chocolate CACAOTAIL
- Monzen-Nakacho, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
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萩原 陽介Yosuke Hagiwara
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Mr. Hagiwara brings new pleasure to the bar with chocolate cocktails and house-made chocolates.
He was born in 1980 in Tokyo and is the owner and sommelier of CACAOTAIL. Fascinated by the depth of cocktails, he became a bartender. After honing his skills at authentic bars and restaurants in Tokyo, such as Ally's Bar, he established his current bar in the fall of 2018 and started his own business. He has made many original chocolate cocktails under the theme of pairing alcohol and chocolate, which fascinated him through his experiences. He is creating new horizons for the bar, such as offering house-made chocolates prepared from cacao beans.
萩原 陽介Yosuke Hagiwara
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theBAR
theBAR
- Odaiba, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
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Cocktail Works Karuizawa
COCKTAIL WORKS 軽井沢
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail
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茂澄 仁Hitoshi Mozumi
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Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.
He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.
茂澄 仁Hitoshi Mozumi
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Bar KatsuHaru Karuizawa
Bar 勝治 -Bar KatsuHaru Karuizawa-
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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宮澤 英治Eiji Miyazawa
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Mr. Miyazawa offers a blissful cup of sake in an extraordinary, high-quality space where one can relax from the bottom of one's heart.
He was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.
宮澤 英治Eiji Miyazawa
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CRAFT BEER FACTORY SHINJUKU ALE
クラフトビール工房 新宿エール
- Shinjuku East Exit/Kabukicho, Tokyo
- Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer
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深谷 茶来羅Chakura Fukaya
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Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.
He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.
深谷 茶来羅Chakura Fukaya
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LOW-NON-BAR #RTS
LOW-NON-BAR #RTS
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits
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宮澤 英治Eiji Miyazawa
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Providing a BAR where both drinkers and non-drinkers can enjoy a fascinating cocktail.
Mr. Miyazawa was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.
宮澤 英治Eiji Miyazawa
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Nishiazabu Serendipity
西麻布Serendipity
- Nishi-Azabu, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
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廣瀬 剛Go Hirose
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As a bartender, Mr. Hirose makes the drink that the guest wants.
He began his career in the hotel industry, working as a hotelier at a prestigious hotel. With a passion for the service industry and an interest in making drinks, he became a bartender, and over the next ten years, he developed his expertise. He is currently in charge of Nishiazabu Serendipity, which opened in December 2021.
廣瀬 剛Go Hirose
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LOW-NON-BAR
LOW-NON-BAR
- Kanda, Tokyo
- Bar/Cocktails,Bars (pubs) / Spirits / Wine / Cocktail
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高橋 弘晃Hiroaki Takahashi
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Drink or not drink, it's your choice.
Mr. Takahashi was born in 1986 in Hokkaido. He started his career as a bartender with the goal of owning a relaxing, coffee shop-like place. He gained experience at Brick, a long-established bar in Ginza that no longer exists, and was exposed to the world of authentic bars. At the same time, he explored a new approach to the bar that would appeal to the younger generation. Consequently, LOW-NON-BAR was established as a bar where both drinkers and non-drinkers can spend time together.
高橋 弘晃Hiroaki Takahashi
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SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO
SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO
- Susukino, Hokkaido
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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堀野 衣真里Imari Horino
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A bartender who proposes a blissful moment on the night of Sapporo.
Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.
堀野 衣真里Imari Horino
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Ebisu Shisha Club
Ebisu Shisha Club
- Ebisu, Tokyo
- Bar/Cocktails,Bars (pubs) / General / Coffee / Beer
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澤一樹Kazuki Sawa
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Mr. Sawa entered the industry with the desire to realize his ideal restaurant.
He entered the industry with the desire to realize his ideal restaurant. The condition of the restaurant at the time was not something quite favorable. As he worked part-time to learn about cooking, his passion for cuisine and ideal restaurant management grew stronger, so he entered the restaurant industry as a full-time employee. When smoking shisha as a pleasure, he was attracted by the similarities between flavors, ingredients, and seasonings, which can have infinite possibilities (taste) depending on their combination, and has continued to this day.
澤一樹Kazuki Sawa
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RY'S cafe bar
RY'S cafe bar
- Maruyama Park, Hokkaido
- Wine Bar,Bars (pubs) / General / Italian / Wine
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植木 虎之介Toranosuke Ueki
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Researching every day in pursuit of "customer satisfaction."
Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.
植木 虎之介Toranosuke Ueki
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Nihonshu Bar Ryu
日本酒BAR龍
- Kumamoto, Kumamoto
- Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake
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遠山 智帝Tomotada Toyama
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Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.
He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.
遠山 智帝Tomotada Toyama
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WineBar Pluribus
WineBar Pluribus
- Ginza, Tokyo
- Wine Bar,Bars (pubs) / Italian / Pasta / Wine
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恩田 雄紀Yuuki Onda
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Mr. Onda presents the delicious synergy of food and wine based on Italian cuisine.
He was born in 1987 in Chiba. Chef at WineBar Pluribus. Influenced by his uncle, a chef, he became familiar with cooking from an early age and aspired to become a professional. After graduating from culinary school, he started his career at the famous Italian restaurant CANOVIANO in Tokyo. Continued his experience at Angelo Court Tokyo, where he worked as a sous chef. After working as a chef at a Mediterranean restaurant in Funabashi, he assumed his current position when the restaurant was established in July 2023. He attracts guests from Japan and abroad with his diverse cuisine that goes well with wine.
恩田 雄紀Yuuki Onda
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Sake bar KoKoN
Sake bar KoKoN
- Asagaya/Koenji, Tokyo
- Sake Bar,Bars (pubs) / Sake / Highball
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大森 健司Kenji Omori
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Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.
He was born in 1988 in Hyogo. While working as a freelance makeup artist in New York City, he also worked as a server in a Japanese restaurant, which hooked him on sake. After returning to Japan, he realized that although there were places where he could drink sake, there were not many places dedicated only to sake in Japan. So, after three years of study at a Japanese restaurant, he opened his own restaurant, Sake bar KoKoN. As a bridge between sake breweries and consumers, he promotes the goodness of sake.
大森 健司Kenji Omori
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Nagomi
和（ナゴミ）~nagomi~
- Shinjuku-Sanchome, Tokyo
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Highball
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北澤 彰斗Akito Kitazawa
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Mr. Kitazawa proposes a glass of healing in a corner of downtown.
He was born in 1990 in Nagano. As a bartender at bars in Tokyo and Osaka, he has continued to serve healing drinks to people passing through the downtown area. Currently, Mr. Kitazawa is the manager of Nagomi. He proposes a moment of relaxation in the corner of Shinjuku-sanchome.
北澤 彰斗Akito Kitazawa
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BAR ALMON
BAR ALMON
- Nishi-Azabu, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
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杉本 真人Makoto Sugimoto
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Serving a relaxing drink with the hospitality skills acquired at a prestigious hotel.
Mr. Sugimoto was born in Hokkaido. After working at ANA InterContinental Hotel Tokyo, he has worked at BAR ALMON since 2021. He is currently the manager of the bar. Having gained hospitality skills as a prestigious hotel staff member, he now offers drinks that give his guests a break in a corner of Nishi-azabu.
杉本 真人Makoto Sugimoto
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Dining & Music BAR ONSTAGE
Dining & Music BAR 音STAGE
- Kanda, Tokyo
- Amusement Bar,Bars (pubs) / General / Beer / Whisky
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菊池 潤Jun Kikuchi
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Mr. Kikuchi deepened his interest in food through his part-time job experiences.
Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.
菊池 潤Jun Kikuchi
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Wine Bar NOAM
Wine Bar NOAM
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Wine Bar,Bars (pubs)
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長屋 聡Satoshi Nagaya
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Mr. Nagaya has great experience as a chef and sommelier.
He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."
長屋 聡Satoshi Nagaya
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KYOTO TOWER SANDO BAR
KYOTO TOWER SANDO バル
- Kyoto Station, Kyoto
- Standing Bar,Bars (pubs) / Local Sake
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本川 無為Mui Honkawa
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He wanted to work to please people.
He was born in 1991 in Wakkanai, Hokkaido. He spent his childhood in Mexico and graduated from Liceo Mexicano Japones. Then he entered Ryukoku University to learn Buddhism in the department of Shin Buddhism, Ryukoku University, and started to think strongly about having a job to please people. In 2014, he entered icon Corporation and accumulated experiences at Komakura Umeda Hankyu Higashi Dori branch and Gokigen-Ebisu Oumi Hachiman Station branch. In 2017, he started working as the master chef at [KYOTO TOWER SANDO BAR].
本川 無為Mui Honkawa
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