321 - 340 of 422 chefs
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French Restaurant Bon Vivant
フランス料理 ボンヴィヴァン
- Ise, Mie
- French,Italian/French / French
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河瀬 毅Takeshi Kawase
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For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown
Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.
河瀬 毅Takeshi Kawase
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Malebranch Kyoto Tower Sando branch
マールブランシュ 京都タワーサンド店
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Ice Cream / Others
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宮崎 靖子Yasuko Miyazaki
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Became a pastry chef by being influenced by her father who is a chef, and mother who is dexterous!
She was born in 1980 in Kyoto. She has been influenced by her father who is a chef and mother who has been dexterous since she was very young. She decided to learn the fundamental skills to make cakes and become a pastry chef. After graduating from a confectionery school, she had training at [Chez la Mer], a popular confectionery shop in Kyoto, then started working at [Malebranche Kyoto Kitayama main branch] as a pastry chef. Showing outstanding talent, she is currently working hard to create [authentic] local confectionery from Kyoto.
宮崎 靖子Yasuko Miyazaki
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Tanta Felicita
タンタフェリチッタ
- Kadoma, Osaka
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / General
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喜多 正人 Masato Kita
The Chef's Recommendations -
Authentic Italian dishes with an emphasis on superior ingredients
Born in Kochi Prefecture in 1976. Being born surrounded by nature in Kochi, a treasure trove of great food, he was blessed to be raised in an environment of abundant ingredients. He moved to "Japan's kitchen," Osaka, to attend university with the goal of becoming a chef. After polishing his craft through self-study and working in various restaurants, he opened Tanta Felicita in October, 2015. The restaurant strives everyday to offer guests reliable technique and service backed by experience, where "The flavor of the food is guaranteed, and diners can enjoy authentic Italian in a casual setting."
喜多 正人 Masato Kita
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Yakiniku Horumon On The Rice
焼肉ホルモンオンザライス
- Toji/Tofukuji, Kyoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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伊藤 義和Yoshikazu Ito
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What Mr. Ito offers is the finest ingredients and delicious travel memories.
He was born in 1975 in Kyoto. He had been a company employee previously, but his desire to run a restaurant led him to a culinary career with a firm decision. "I want visitors to make their trip memorable with delicious food," he says. He manages "Yakiniku Horumon On The Rice," a yakiniku restaurant where visitors can enjoy Saloma Beef, eggs, and other carefully selected ingredients at reasonable prices.
伊藤 義和Yoshikazu Ito
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Hanabishi
花菱
- Iwade/Kinokawa/Hashimoto, Wakayama
- Japanese,Japanese
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大岡 正敬Masayoshi Ooka
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As the fourth-generation owner of a long-established family business, he is preserving his family's tradition and skills
Born in Wakayama prefecture in 1949, he is the fourth generation of his family to run this long-established restaurant that specializes in Mount Koya cuisine. He has inherited the restaurant, tastes, and techniques of his father and is preserving them for the modern era. Hanabishi is the finest purveyor of Mount Koya cuisine. Mr. Oka is extremely knowledgeable about all types of Japanese gastronomy, including shojin ryori (simple, vegetarian, Buddhist meals) and kaiseki (traditional Japanese course menu). He believes in working diligently and sparing no effort. He even makes a separate batch of broth for vegetarian dishes. He is trusted by both local regulars and new customers visiting the area as tourists.
大岡 正敬Masayoshi Ooka
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La Lucciola
ラルッチョラ
- Fukushima/Noda, Osaka
- Italian,Italian/French / Italian / Wine
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鈴木 浩治Koji Suzuki
The Chef's Recommendations -
A chef who never wants to stop delighting guests with delicious food.
He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.
鈴木 浩治Koji Suzuki
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CAFE RESTAURANT Yayoi
CAFE RESTAURANT やよい
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Japanese,Japanese / General / Pasta / Cake
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久野Kuno
The Chef's Recommendations -
The chef values communications with customers.
Born in Kyoto. Before she became a cook, she was involved in the apparel industry, and practiced communications with customers. She has come back to the food industry where she had worked as a part-timer, as she wanted to hear [yummy] from the customers again. Both in the apparel and food industries, communication with customers is very important. She cooks everyday enjoying chats with customers.
久野Kuno
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Kiyose Sasama
季よせ ささま
- Himeji, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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笹間 照太Shota Sasama
The Chef's Recommendations -
A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.
He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.
笹間 照太Shota Sasama
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Yakitori only Restaurant Sakuraya
焼鳥専門店さくら屋
- Miki/Ono, Hyogo
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
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竹内 浩司TAKEUCHI KOJI
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Our local chef takes pride in seeing not only his restaurant but the people of the area flourish
Born in 1975, a native of Kato city in Hyogo prefecture. A part-time job as a dishwasher gave him his start in the industry, and by the age of 18 he aspired to become a chef. While training up his skills at Japanese and pub cuisine, he also built up experience as a skilled manager and staff supervisor. Although by that point he was able to compete with the best of chefs, he decided to move back to Hyogo and open his own restaurant. As of August 2013 he became our head chef here at Restaurant Sakuraya.
竹内 浩司TAKEUCHI KOJI
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Torisei Shijo Kiyamachi Branch
鳥せゑ 四条木屋町店
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)
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川端 清則Kiyonori Kawabata
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This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.
Mr. Kawabata was born in 1964 in Nagasaki. Because he liked making food, naturally, he entered the world of dining. He has continued to hone his skills for nearly 40 years at Torisei, where he began his long career as a chef. It has been around 30 years since he transferred to Torisei Shijo Kiyamachi Branch. He is their longest-serving member and works hard as a dependable restaurant manager. He is skilled as a chef, also in hall management, and works hard with his bright and serious staff to create a lively restaurant.
川端 清則Kiyonori Kawabata
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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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Sushidokoro Yamamoto
鮨処 やま本
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / Sushi / General
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横田 駿Suguru Yokota
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Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.
He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.
横田 駿Suguru Yokota
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Shunsai Yamasaki
旬菜 山崎
- Suita/Settsu, Osaka
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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伊東 賢治Kenji Ito
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Cooking at home ended up putting him on the path to a professional culinary career
Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.
伊東 賢治Kenji Ito
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Ryowa Daido
料和 大道
- Shin-Kobe/Kitano, Hyogo
- Kaiseki (course menu),Japanese / General / Sake / Shochu
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大道 慎吾Shingo Daido
The Chef's Recommendations -
With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients
Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.
大道 慎吾Shingo Daido
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Yakiniku Senzankaku
焼肉 千山閣
- Himeji, Hyogo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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金豊 英学Eigaku Kanetoyo
The Chef's Recommendations -
His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers
Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.
金豊 英学Eigaku Kanetoyo
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Kaisen Teppan Izakaya Aichi
海鮮鉄板居酒屋 あいち
- Higashi-Dori/Doyama, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
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門田 隆行Takayuki Kadota
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Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.
He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.
門田 隆行Takayuki Kadota
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Kako Usui
嘉肴 うす井
- Sannomiya, Hyogo
- Japanese,Japanese / General / Sushi
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臼井 信一Shinichi Usui
The Chef's Recommendations -
A veteran chef of 30 years
Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.
臼井 信一Shinichi Usui
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Salon Bar Thistle
Salon Bar Thistle
- Hikone/Taga/Aisho, Shiga
- Cigar Bar,Bars (pubs) / General / Beer / Cocktail
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宮下 純Jun Miyashita
The Chef's Recommendations -
This bartender skillfully creates cocktails to suit the tastes of each and every customer
Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.
宮下 純Jun Miyashita
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Toyonaka Sakurae
とよなか桜会
- Toyonaka, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Cookshop
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満田 健児Kenji Mitsuda
The Chef's Recommendations -
His cherishes originality and develops one-of-a-kind flavors that cannot be found anywhere else
He was born in 1969 and grew up in Shizuoka Prefecture. After graduating from Tsuji Culinary Institute he wanted to zero in on a culinary specialty, so he decided to start training at a washoku (traditional Japanese cuisine) restaurant. At this 2-star restaurant he was able to study washoku cuisine and learn about its unique presentation style. He then went on to develop his skill set even further at Rihga Royal Hotel before moving on to open "Toyonaka Sakurae".
満田 健児Kenji Mitsuda
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Ryoan Aritomi
料庵 有とみ
- Sannomiya, Hyogo
- Japanese,Japanese / Suppon (soft-shelled turtle) / Japanese Sosaku (creative cuisine) / Wine
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有冨 巧治Koji Aritomi
The Chef's Recommendations -
His long-held love of food and dining led him to where he is today
He was born in July of 1976 and grew up in Akashi. His love for restaurants and dining out stems back to a part-time restaurant job he took on during his student years. After spending time sampling different foods and getting to know the culinary world, he decided to put his experience to use and start a cooking career of his own. He worked at a restaurant for seven years in Kobe and eventually worked his way up to serve as head chef. He says that his career has been fostered by his guests, and to this day he uses his long-held passion for food to develop a place that everyone in the area can enjoy.
有冨 巧治Koji Aritomi
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