201 - 220 of 1778 chefs
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Motsusui Nara-Sanjo Branch
もつ粋 奈良三条店
- Nara, Nara
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)
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森下 良希Yoshiki Morishita
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Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.
He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub. Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes
森下 良希Yoshiki Morishita
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Kamakura Fujiya
かまくら藤家
- Kamakura/Zushi, Kanagawa
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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小池 一晃Kazuaki Koike
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The motto is to serve customers high-quality meats at an affordable price
Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."
小池 一晃Kazuaki Koike
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Hakata Motsunabe KASHO
博多もつ鍋嘉祥
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Local Japanese Cuisine / Horumon (offal meat)
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生田 雄一郎Yuichiro Ikuta
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Offering "truly delicious" horumon and motsu by utilizing years of experience.
Mr. Ikuta was born in 1975 in Fukuoka. He has been involved in the sale of hormones and motsu for 30 years. As the culmination of his career, he opened Hakata Motsunabe KASHO. With years of experience in judging horumon and motsu, he provides excellent selections that he confidently recommends as "truly delicious."
生田 雄一郎Yuichiro Ikuta
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Yakiniku RIKIO
焼肉RIKIO
- Yomitan/Chatan, Okinawa
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
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田澤 大悟Daigo Tazawa
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Mr. Tazawa is a cooking maestro and an experienced professional.
He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.
田澤 大悟Daigo Tazawa
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Koryouri Kayou
小料理 花陽
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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飯島 重子Shigeko Iijima
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Offering the finest hospitality with homemade dishes with love and exquisite sake.
Ms. Iijima was born in 1972 in Saitama. She has loved cooking since childhood and dreamed of opening a cozy, family-style eatery. After gaining 10 years of experience in hotel service, she worked in various establishments such as clubs, small restaurants, and galleries in Ginza. In March 2024, she opened her own place, Koryouri Kayou. She offers the finest hospitality with handmade, heartfelt dishes and exquisite sake.
飯島 重子Shigeko Iijima
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Kyoto Senryo
京都千両
- Kyoto Station, Kyoto
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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大森 三夫Mitsuo Omori
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Mr. Omori continues to work diligently with each piece of Sushi to bring joy to his guests.
He was born in 1965 in Tochigi. Feeling the satisfaction and joy of making people happy through cooking, he decided to become a chef to bring smiles to many people's faces. After training at an izakaya (Japanese-style bar) and a Sushi restaurant, he acquired solid skills and developed a passion for bringing out the best ingredients. He is currently working as a chef at Kyoto Senryo, which opened in front of Kyoto Station on September 13, 2024. He has a deep love for Sushi, and the thought that goes into every single piece of Sushi brings a smile to the faces of the guests.
大森 三夫Mitsuo Omori
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Washoku Teppan Ginza Sakutsuki
和食鉄板 銀座 朔月
- Ginza, Tokyo
- Japanese,Japanese
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大網 幸治Koji Ooami
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After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.
He was born in 1968 in Chiba. Since his parents were both working, he often cooked for himself and became interested in cooking naturally. After graduating high school, he worked in his family's transportation business. Still, he decided it was not for him and jumped into the culinary world, which he had been interested in since he was a student. After graduating from Tsuji Culinary Institute, he worked at a kappo (Japanese) restaurant in Akasaka, a Japanese-style restaurant in Kawasaki, a restaurant in Narita, and a hotel in Hakozaki before becoming the head chef at Manyoutei in Daikanyama at the age of 36. Five years later, he was appointed as the head chef of Sakutsuki, starting from the restaurant's establishment and continuing to the present.
大網 幸治Koji Ooami
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Yakiniku Yamato Coredo Nihonbashi Branch
焼肉やまと コレド日本橋店
- Nihonbashi, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
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マウ ゾウモオZoumoo Mau
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After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.
He was born in Myanmar. After coming to Japan in 1995, he worked in a Japanese restaurant and learned about Japanese life and culture. In 2005, he worked as a head chef at a Japanese restaurant near Yoyogi Station. In 2011, he worked at a restaurant in Akasaka for about three years to study Italian cuisine. In 2018, he moved to a high-end Yakiniku restaurant in Ginza. Then, he also worked as head chef at a restaurant specializing in Kobe Beef. In 2022, he joined the Yakiniku Yamato Coredo Nihonbashi Branch, where he currently works.
マウ ゾウモオZoumoo Mau
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Tsumuguito
つむぐいと
- Nishi-Azabu, Tokyo
- Japanese,Japanese / Fugu (blowfish) / Wine / Kaiseki (traditional multi-course meal)
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濱根 健太郎Kentaro Hamane
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Exploring Japan's finest fish delicacies, Mr. Hamane fascinates diners with blissful courses of pufferfish & blackthroat seaperch.
He was born in 1974 in Chiba. The Head chef of Tsumuguito. He studied at a kappo restaurant for many years and obtained a fugu chef's license. After gaining further experience at a Japanese restaurant in a foreign hotel in Tokyo, he worked as a chef at a restaurant combining Japanese and Western cuisine. While working as a private chef for celebrities in appreciation of his skills, he had the opportunity to learn the taste of the long-established pufferfish restaurant Yamadaya and explore blackthroat seaperch cuisine. He assumed his current position in August 2024, when the restaurant opened. He offers the finest in high-end seafood delicacies with honesty and integrity in his work.
濱根 健太郎Kentaro Hamane
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Shiba KOSO
芝KOSO
- Shibakoen/Tokyo Tower, Tokyo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine
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狩野 義忠Yoshitada Kano
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Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.
He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.
狩野 義忠Yoshitada Kano
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Minami Aoyama Hifumi
南青山 ひふみ
- Omotesando/Aoyama, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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加藤 寛史Hirofumi Kato
The Chef's Recommendations -
Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible
Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.
加藤 寛史Hirofumi Kato
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Steak AOHIGE
ステーキ青ひげ
- Hondori/Tatemachi, Hiroshima
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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谷 太輔Daisuke Tani
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Learned the know-how of restaurant management while working in a company and started an independent business.
Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."
谷 太輔Daisuke Tani
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Gyutan Shabu-shabu to Niku-nigiri Gen's
牛タンしゃぶしゃぶと肉握り源’s
- Nishiki-sanchome, Aichi
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Beer
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手島 大輝Daiki Teshima
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Pursuing the taste and deliciousness of dishes that satisfy the hearts of guests.
Mr. Teshima was born in 1996 in Aichi. He chose the chef's path because he liked cooking. After graduating from a cooking school, he started training at a Chinese restaurant, Ishin-go, in Tokyo. In 2019, he joined Gen's after receiving an offer from its manager. As he gained experience, he steadily honed his skills. Currently, he is the head chef of the restaurant.
手島 大輝Daiki Teshima
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ETO Sanchome Branch
料理人 えとう 三丁目店
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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衛藤 幸平Kohei Eto
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Delighting guests with delicious, multi-faceted creations
Mr. Eto was born in 1980 in Akita Prefecture. He first set down the path to becoming a chef in his 20s, where he trained through work at blowfish and Japanese restaurants in Akita City. After developing skills at Japanese, Chinese, and Western restaurants and long-standing ryokan (traditional Japanese inns), he joined [Shunsai Wasou ETO] as head chef in 2011. After taking over as manager at [ETO] in 2016, he has served as the head of [ETO Sanchome store] since its opening in 2019. While specializing in Japanese cuisine, he also has experience in a wide range of cuisines, including Western and Chinese styles. The multi-faceted expressions of his skill continues to delight his customers.
衛藤 幸平Kohei Eto
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Kappo Tempura Santaro
割烹 天ぷら 三太郎
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sukiyaki (hot pot stew)
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樫原 貴子Takako Kashihara
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The restaurant was established in 1974. Ms. Kashihara became the proprietress of the long-established kappo restaurant, inheriting her mother's wishes.
She was born in Sendai City, Miyagi prefecture. From childhood, she was raised observing her mother managing a kappo restaurant. She had been working in the apparel industry, but her mother passed away suddenly in 2010. With her sister, she decided to take over Santaro, a restaurant their mother cherished, determined not to let it disappear. Supported by her uncle, who was the head chef at the time, and the head waitress, her sister took on back-of-house duties while she began her training as the young proprietress, eventually becoming the proprietress in 2012. She strives daily to provide flavors and hospitality the local people love.
樫原 貴子Takako Kashihara
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Yakiniku Koufuen
焼肉 香楓苑
- Ningyocho/Kodenmacho, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Gyoza & Beer 541+
ギョーザ&ビール541+
- Yotsubashi/Shinmachi/Horie, Osaka
- Gyoza (dumplings),Chinese / Gyoza (dumplings) / Yum Cha/Dim Sum / Beer
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淺野 周平Shuhei Asano
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Digging deep into the fascination of Gyoza, Mr. Asano opened a restaurant to enjoy it with beer.
He was born in 1978 in Osaka. He was attracted to the food and beverage industry because he could see reactions to food and service right in front of his eyes. He has been involved with restaurants for a long time, not as a chef but as the one who manages them. After training at the Bib Gourmand-certified Korean restaurant Mrs. Yoon, he opened Gyoza & Beer 541+ in 2013. Much knowledge gained from the chefs of the time, including French and ethnic cuisines, was also the basis of the restaurant.
淺野 周平Shuhei Asano
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Z/X coffee Shinsakae Branch
Z/X coffee新栄店
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Cafe,Cafe/Sweets / Herb & Spice / Coffee / Cocktail
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永吉 将太Shota Nagayoshi
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Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.
He is originally from Aichi and has spent much of his career in restaurants abroad. After gaining experience in various countries as a restaurant staff member, he returned to Japan and now manages Z/X Coffee Shinsakae Branch. His exposure to diverse cultures and lifestyles is reflected in creating a relaxed space where guests can enjoy themselves just as they are.
永吉 将太Shota Nagayoshi
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Kitashinchi Sushi Senkoudo
北新地 鮨 千功堂
- Kita-Shinchi, Osaka
- Sushi,Japanese / General / Sushi / Sake
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竹地 輝昌Terumasa Takechi
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Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Amiyakitei Higashi-betsuin Branch
あみやき亭 東別院店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中根 茂樹Shigeki Nakane
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Aiming to be the best in the area in customer service and to be a friendly restaurant.
Mr. Nakane was born in 1989 in Shiga. Born and raised in Otsu City, the capital of Shiga, renowned for Japan's largest lake. He moved to Nagoya at 30 and gained experience in sales positions, acquiring the ability to sell products effectively. To make the most of such experience, he changed careers in the restaurant industry and joined the famous local restaurant Amiyakitei. After working as a manager at several locations, he became the manager of Higashi-betsuin branch in October 2022. He aims to have the best customer service in the area and to be the friendliest restaurant.
中根 茂樹Shigeki Nakane
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