1 - 20 of 1763 chefs
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Kita
北
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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小林 和博Kazuhiro Kobayashi
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Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).
He was born in 1970 in Nagano. The owner of Kita. After training at a Kappo restaurant in Osaka, he moved to Kanagawa and honed his skills at several sushi restaurants in Yokohama. In 2005, he founded his current restaurant in his mid-30s and became independent. Since then, he has served high-quality sushi courses in the city of the sea and captured the hearts of both local guests and travelers. While respecting the tradition of Edo-mae, he also offers nigiri and side dishes with his own arrangements, showing off new deliciousness and enjoyment of food. The warm and stylish hospitality that reflects his sincere personality also attracts a reputation.
小林 和博Kazuhiro Kobayashi
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Sakanaya Soma Yanagawa Branch
さかな家そう馬 柳川店
- Yanagawa/Omuta/Chikugo, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine
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Teppanyaki Bian Yokohama (former MADOy)
鉄板焼 美安 横浜(旧 円居横浜)
- Kannai/Bashamichi, Kanagawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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小野田 弘毅Hiroki Onoda
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Mr. Onoda's interest in food began at an early age and led him to become a chef.
He was born in 1958 in Tsukiji, Tokyo. With a father who was a wholesaler, he was exposed to food from an early age and became a chef. While working hard at a Japanese restaurant, he encountered MADOy when things were going differently than expected. It has about eight branches in Tokyo, but the Yokohama branch is characterized by its space. Although people tend to imagine teppanyaki as a style where food is grilled right before them, Onoda says that his restaurant's style of serving food in private rooms results from consideration for the customers' comfort.
小野田 弘毅Hiroki Onoda
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Niku to Sakana no Kyomachi Koshitsu Konjakumonogatari Sakae Branch
肉ト魚ノ京町個室 今昔物語 栄店
- Sakae, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sushi / Shabu-shabu (boiled meat slices)
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伊藤 祥大Yoshihiro Ito
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Mr. Ito's extensive experience and solid skills are the foundation of the restaurant's flavor.
He was born in 1982 in Aichi. From a young age, he had a strong interest in making things and good food and chose to become a chef. At 25, he entered the Konjaku Monogatari Sakae Branch as an apprentice. After 12 years of rigorous training, he was promoted to sous chef at 32. Since then, he has continued to gain experience and skills and now boasts a career of more than 17 years as the head of the culinary department.
伊藤 祥大Yoshihiro Ito
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Juban Shuraba
十番 酒楽場
- Azabu-Juban, Tokyo
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)
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ホ テムンTemun Ho
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A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.
Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.
ホ テムンTemun Ho
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Koshitsu Wagyu Yakiniku Gin Namba Branch
個室 和牛焼肉 吟 難波店
- Namba, Osaka
- Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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平子 貴利Takatoshi Hirako
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Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.
He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.
平子 貴利Takatoshi Hirako
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Ristorante Tsurunosou
リストランテ 鶴ノ荘
- Nishinakasu/Haruyoshi, Fukuoka
- Italian,Italian/French / Italian / Wine / Sake
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田原 聖凡Kiyochika Tahara
The Chef's Recommendations -
Mr. Tahara creates innovative dishes that shine with his individuality while applying French and Japanese techniques.
He was born in 1968 in Fukuoka. After graduating from Tsuji Culinary Institute, he started his career at a French restaurant in a hotel. Then, he honed his Italian and French skills by working in Tokyo, Osaka, Kobe, and Fukuoka. In his early 30s, he became independent and worked as an owner-chef for over 20 years at IL PAPPATORE in Hirao and GRAZIA in Nishi-Nakasu. In 2018, he became the chef of Ristorante Tsurunosou. His creative Italian cuisine mixed with Japanese elements has been highly evaluated.
田原 聖凡Kiyochika Tahara
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Mawaranaisushi Hokuriku Gappa
廻らない寿司 北陸がっぱ
- Kawasaki, Kanagawa
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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西村 俊輔Shunsuke Nishimura
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Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.
Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces. Offering mawaranai sushi (not conveyor belt sushi), he enchants his guests with his delicate technique and passion. He provides heartwarming moments with careful attention to ingredients and hospitality.
西村 俊輔Shunsuke Nishimura
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Nikutei Yuhi
肉亭 結
- Shijokawaramachi/Teramachi, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Kaiseki (tea-ceremony dishes)
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桜井 敬士Keiji Sakurai
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Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.
He was born on March 10, 1973 in Shiga. The reason he chose to become a chef was because of his strong will to test how much he could do in one path. He studied mainly Kyoto cuisine at Hotel Okura Kyoto's Irifune. He is currently the head chef of Nikutei Yuhi. By continuing to grow in the culinary world and challenging his limits, he continues to hone his true skills and passions.
桜井 敬士Keiji Sakurai
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Omi-Kaiseki Kiyomoto
近江懐石 清元
- North Otsu, Shiga
- Kaiseki (course menu),Japanese / General / Kyoto Cuisine / Japanese Sosaku (creative cuisine)
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清本 健次Kenji Kiyomoto
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Mr. Kiyomoto offers Omi Kaiseki with ingredients unique to Omi, using the exceptional skills he acquired in Kyoto cuisine.
He was born in 1967 in Shiga. After graduating from high school, he entered the culinary world. At 23, he took over his family's ryokan (Japanese-style hotel) and switched to kappo (Japanese cooking). He trained under Mr. Akihiko Maruta at Kyoto Cuisine Maruta and Mr. Seiji Tone, the head chef at Biwako Hotel. Studied under Mr. Akiyuki Shingu, the head of the Seiwa Shijyoryu (the Way of Court Knives), and served as a ceremonial chef at the Hiyoshi Taisha Shrine, Omi Jingu Shrine, and Ise Jingu Shrine. In 2004, he was featured in an NHK human documentary program about the inheritance of Kyoto's Osechi cuisine, which received a great response. In 2010, he assumed the name of Kensei Kiyomoto, the 35th head chef of the Seiwa Shijyoryu.
清本 健次Kenji Kiyomoto
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Binchotan Steak Ro Sakai
備長炭ステーキ炉sakai
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Steak,Yakiniku/Steak / General / Steak / Wine
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上田 徹也Tetsuya Ueda
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Mr. Ueda thinks of his guests and delivers moments of joy.
He was born in 1973 in Aichi. After working part-time as a student, he chose to become a chef. He is currently working as a chef at Sakai, which inspired him to pursue a career in food and beverage. He coordinates excellent courses, which are derived from the selected ingredients of each day, to suit each guest without being restricted by the menu. Creating a restaurant where customers can enjoy more than just eating is important to him.
上田 徹也Tetsuya Ueda
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Miyakami
みやかみ
- Asamashita, Kanagawa
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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宮上 圭介Keisuke Miyakami
The Chef's Recommendations -
Mr. Miyakami is a professional who has inherited the DNA of chefs and has been trained exclusively in Japanese cuisine.
He was born in 1979 in Kanagawa in 1979. Born to parents who owned a restaurant, he aspired to be a chef from an early age. Because the restaurant was located in a market, he grew up surrounded by quality ingredients and naturally developed the ability to judge them. After graduating from Hattori Nutrition College, he became certified as a dietitian and sommelier. He joined Tokyo Kitcho, where he had worked part-time since he was a student and continued training for about 13 years. Then, in 2007, he became independent and opened Miyakami.
宮上 圭介Keisuke Miyakami
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HILLS CLUB
HILLS CLUB
- Marunouchi, Aichi
- Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak
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武田 茂雄Shigeo Takeda
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Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."
Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.
武田 茂雄Shigeo Takeda
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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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Agu-buta-shabu Izakaya Hakuryu Nishiki
あぐー豚しゃぶ居酒屋 はくりゅう 錦
- Nishiki-sanchome, Aichi
- Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine
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杉崎 栄二Eiji Sugisaki
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Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.
He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.
杉崎 栄二Eiji Sugisaki
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Steak House Kanai Omuro-Kogen Branch
ステーキハウス金井 大室高原店
- Ito/Shimoda, Shizuoka
- Steak,Yakiniku/Steak / Steak / Western Sosaku (creative cuisine) / Western Teppanyaki (iron griddle grilling)
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金井このみKonomi Kanai
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Ms. Kanai brings her experience at a Sushi restaurant to Teppanyaki.
She gained ten years of training and experience in service and cooking at Sushi Irifune in Ito, Shizuoka. Later, she studied Teppanyaki and Western cuisine at Steak House Kanai Omuro-Kogen Branch. Her experience at the sushi restaurant has earned a reputation for her steaks and meat sushi, which are served with Amagi Wasabi from Amagi, Shizuoka Prefecture.
金井このみKonomi Kanai
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Nihonbashi Sushi Shiba
日本橋 鮨しば
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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柴 隆之Takayuki Shiba
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Mr. Shiba attracts guests with his free-spirited courses, which are brought up with extensive experience in the field of Edomae Sushi.
He was born in 1979 in Saitama. The owner of Nihonbashi Sushi Shiba. He started his professional career with the desire to impress people with his cooking. Gained experience as a French and pastry chef at the prestigious Auberge Au Mirador in Hakone and later honed his Edo-mae sushi skills at a famous restaurant in Ginza and in the sushi departments of a first-class hotel. After establishing a sushi restaurant in Meguro and working as a manager, he founded his current restaurant and became independent in June 2023. It has earned a reputation for the creative courses that combine sushi and Japanese cuisine with innovative dishes and stylish hospitality.
柴 隆之Takayuki Shiba
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Kuroge Wagyu Junniku Yakiniku M.M.ya
黒毛和牛純肉焼肉 M.M.ya
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu
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濱 健一Kenichi Hama
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Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.
Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.
濱 健一Kenichi Hama
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Hikizan
引算
- Nagarekawa/Yagembori, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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青木 伸一Shinichi Aoki
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Mr. Aoki delivers the best Japanese cuisine with his "Hikizan (subtraction)" cooking style, in which the deliciousness of seasonal ingredients shines through.
He was born in 1975 in Hiroshima. The owner of Hikizan. After training at a major restaurant in Hiroshima-shi, he produced a sake izakaya, Kokoroya, in Otemachi, the same city, and developed it into a popular restaurant. While cooking dishes that go well with alcohol, he realized the depth of Japanese cuisine again, so he honed his skills in authentic Japanese cuisine. In 2014, he gained the management rights of Kokoroya and became independent. As he operated the restaurant, he prepared to open a Japanese restaurant, and in April 2020, he opened his current restaurant. He entertains guests from Japan and abroad with seasonal Japanese cuisine that is skillfully prepared with the best of ingredients.
青木 伸一Shinichi Aoki
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Wagyu no Kamisama
和牛の神様
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Sake
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市川 篤史Atsushi Ichikawa
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Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.
He was born in 1976 in Tokyo. From an early age, he grew up dreaming of becoming a chef. He began his culinary training at 24, honing his skills in various kitchens in French, Western, and Japanese cuisine. At Wagyu no Kamisama in Dogenzaka, Shibuya, which opened in 2022, he suggests menus that further highlight the quality of the ingredients of Wagyu beef meat as the head chef. The menu is popular among both Japanese and non-Japanese guests. He constantly strives to make the restaurant a memorable place for guests.
市川 篤史Atsushi Ichikawa
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