321 - 340 of 420 chefs
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JA Zenno Hyogo restaurant Kobe Plaisir
JA全農兵庫 直営レストラン 神戸プレジール
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak
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厚澤 宏行Hiroyuki Atsuzawa
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Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.
Born on June 27th, 1972 in Ishikawa Prefecture. His family operated a Sushi restaurant. While watching his grandfather and father work, and helping out at the restaurant, he naturally developed interested in the world of cooking. 1991: Began training at a restaurant in Osaka to learn Italian and French cuisines. 1996: Joined [New Otani Kobe Harborland] 2002: Began serving as a chef at Teppanyaki [Rokko] at the hotel. 2008: Appointed as the first chef at [JA Zenno Hyogo restaurant Kobe Plaisir]. 2012: Began serving as the owner.
厚澤 宏行Hiroyuki Atsuzawa
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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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Chi-Fu
Chi-Fu
- Nishitenma, Osaka
- Chinese,Chinese / General
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東 浩司AZUMI KOJI
The Chef's Recommendations -
This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity
Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."
東 浩司AZUMI KOJI
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Imomatsu Kita-bekkan
いも松北別館
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns
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國頭 敏Satoshi Kunito
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A chef who provides "Dishes that make people happy" every day.
Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."
國頭 敏Satoshi Kunito
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Himeji Sushi-Ichi
姫路 すし一 （スシイチ）
- Himeji, Hyogo
- Japanese,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Fugu (blowfish)
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久宗 隆一Ryuichi Hisamune
The Chef's Recommendations -
A chef who is passionate about the flavor of ingredients
Chef Hisamune was born in Himeji on January 22nd, 1975. He was born into his current position as a second generation chef at Himeji Sushi-Ichi. He was raised looking over his father's shoulder as he worked. His parents' home was in Yamasakicho, Shiso, a town in Hyogo Prefecture surrounded by mountains and rivers, where he was in close touch with nature. That experience influenced him to strive to use techniques that highlight, rather than mask, the essential flavors of his ingredients. After graduating from university, he learned at restaurants in Kyoto, Kobe, and elsewhere before returning to his family restaurant, where he continues to work diligently to build upon his 20 years of experience to become an even better chef.
久宗 隆一Ryuichi Hisamune
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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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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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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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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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Trattoria & Pizzeria BEATO
トラットリア＆ピッツェリア BEATO
- Tanimachi/Tanimachi-yonchome, Osaka
- Italian,Italian/French / Pasta / Neapolitan Pizza / Wine
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田中 洋光Hiromitsu Tanaka
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He wants to shape his way of thinking to fill the trattoria.
He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.
田中 洋光Hiromitsu Tanaka
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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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Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
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大須賀 誠Makoto Osuga
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He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).
He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.
大須賀 誠Makoto Osuga
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ShiJiaCai
施家菜
- Sannomiya, Hyogo
- Chinese,Chinese / Szechuan / Cantonese / Chinese Sosaku (creative cuisine)
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山本 孝YAMAMOTO TAKASHI
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Our chef seeks to push Chinese cuisine into the gourmet, drawing out the true flavors.
Born in Kobe city, Hyogo prefecture in 1963. It was while helping out part-time at the Chinese restaurant where his mother worked that his obsession with Chinese cuisine was born. At the age of 20 he set his heart on becoming a professional cook, and studied at a major, long-established Chinese restaurant chain with branches all over Japan before exercising his talents in the kitchens of famous top-flight hotels in Kobe and Yokohama. Later, he met the current owner of 'ShiJiaCai' at a different restaurant, and became involved in starting up the restaurant, which opened in June 2013. He is now head chef.
山本 孝YAMAMOTO TAKASHI
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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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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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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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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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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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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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