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201 - 220 of 1713 chefs

The New World

ザ・ニューワールド

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General

鳥羽 周作Shusaku Toba

The Chef's Recommendations

The owner-chef of The New World.

Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.

鳥羽 周作Shusaku Toba

Mahoroba Teppan Shinsaibashi

mahoroba 鉄板 心斎橋

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French

和田 征二 Seiji Wada

Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.

He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.

和田 征二 Seiji Wada

Kappo Uzuki

割烹 うづき

  • Ebisu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

阿部 誠司朗Seijiro Abe

Mr. Abe serves dishes, devoting all his skills as a chef.

He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.

阿部 誠司朗Seijiro Abe

Usagi to Kame

うさぎと亀

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

吉田 直行Naoyuki Yoshida

A chef who has studied mainly Itamae cuisine (traditional Japanese cuisine) and local cuisine.

Mr. Naoyuki Yoshida was born in 1970 in Hokkaido. At the age of 20, he entered the world of Japanese cuisine and spent his days studying as a chef at Itamae Ryori Ichifuji in Sapporo. Then, after receiving an offer from a guest visiting the restaurant from Tokyo, he moved to Tokyo at the age of 30. While gaining experience as a chef in Tokyo, he met the owner of Usagi to Kame, which has its main restaurant in Susukino, Sapporo. Currently, he is the head chef at the Ginza branch.

吉田 直行Naoyuki Yoshida

Wagyu Kurosawa Sakaimachi-dori Branch

和牛黒澤 堺町通り店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Unagi (eel),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak

兪 昌日Masahi Yu

Running the ideal restaurant with a passion for flavor.

Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.

兪 昌日Masahi Yu

Unagi Sansho Gogyou

鰻山椒五行

  • Nijo Castle, Kyoto
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

前原 喬Takashi Maehara

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."

前原 喬Takashi Maehara

Kagurazaka Oishinbo Main Branch

神楽坂おいしんぼ本店

  • Kagurazaka, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)

中田 大輔Daisuke Nakada

Continuously choosing truly delicious ingredients based on training in places with their own character.

Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.

中田 大輔Daisuke Nakada

Birra Ristrante GAJA Eniwa branch

ビラ・リストランテ GAJA 恵庭店

  • Chitose/Kita-Hiroshima/Eniwa, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

名畑 優樹Yuki Nahata

Customer's happiness is his happiness!

Mr. Nahata was born in November 1982 in Hokkaido. He has been involved in the restaurant industry for about 20 years, since he was 18 years old. He has taken over from his predecessor, but he will provide his customers the best space and service with his natural cheerfulness and energy! Please feel free to talk to him when you visit the restaurant! All of the employees look forward to serving you!

名畑 優樹Yuki Nahata

Sushi Senzu Osaka Station

鮨仙酢 本店 大阪駅前

  • Osaka Station/Umeda Station, Osaka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood

竹地 輝昌Terumasa Takechi

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

Sushi Hasegawa Nishiazabu Branch

寿司 はせ川 西麻布店

  • Nishi-Azabu, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

黒坂 俊和Toshikazu Kurosaka

The Chef's Recommendations

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.

黒坂 俊和Toshikazu Kurosaka

Wasai Yakura

和彩 八倉

  • Kamakura/Zushi, Kanagawa
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

有賀 宏樹Hiroki Ariga

Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.

He was born in 1977 in Kanagawa. The sous-chef at Wasai Yakura. He grew up familiar with ingredients from the Kanagawa Prefecture, such as Kamakura and Miura and began his culinary career. Having gained experience at a seafood Japanese restaurant, he learned culinary skills and styles that bring out the best of varied ingredients from his hometown. Because of his skills, he was appointed to his current position. He serves authentic Japanese cuisine of local production for local consumption to guests from Japan and abroad who visit Kamakura. He always works with sincerity and hospitality, feeling motivated to connect with people through food and bring joy and pleasure to them.

有賀 宏樹Hiroki Ariga

Sushiya no Negami

すし屋の根がみ

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

根上 和義Kazuyoshi Negami 

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.  

根上 和義Kazuyoshi Negami 

PACE ITALIAN LOUNGE

PACE ITALIAN LOUNGE

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian / Cocktail / Wine

瀬戸 恵多SETO KEITA

Became a chef before I knew it. My intuition tells me it was the best choice.

He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.

瀬戸 恵多SETO KEITA

Hakodate Kaisen Izakaya Yan-shugyoba Nidaime Shoueimaru

函館海鮮居酒屋 ヤン衆漁場二代目昌栄丸

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

前田 秀喜Hideki Maeda

Mr. Maeda takes pride in freshly caught local fish and devotes his life to providing delicious beach cuisine.

He was born in 1958 in Hokkaido. Growing up watching his father, a fisherman, he also engaged in fishing in Hokkaido aboard the fishing boat Shoueimaru. His father founded a restaurant in Hakodate, hoping to serve local fresh fish dishes. Inspired by that, he became fascinated with the work of a chef and opened his restaurant in Goryokaku, Hakodate, in 1994 under the name "Nidaime (second generation)." Since then, he has devoted himself to purchasing in Minami-Kayabe, maintaining fish in the fish tank, and his knife-handling skills. The restaurant moved to Matsukaze-cho in 2016. His signature beach cuisine and cool hospitality attract locals and tourists.

前田 秀喜Hideki Maeda

Wagyu Kurosawa Main Branch

和牛黒澤 本店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)

兪 昌日Masahi Yu

Running the ideal restaurant with a passion for flavor.

Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.

兪 昌日Masahi Yu

Syunmi Karoku 

旬味 鹿六

  • Hakodate, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

布施 直樹Naoki Fuse

Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.

Mr. Naoki Fuse was born in 1980 in Miyagi. At the age of 20, he started working as a chef. After learning the basics of cooking at Syunmi Karoku, he contributed to Shunka, located in Goryokaku Tower. After gaining many experiences as a chef, he took over Shunmi Karoku. The restaurant has been supported by not only local people but also a lot of guests since it opened in 2013. He has maintained the tastes many people love and a flexible style that can adjust to various scenes.

布施 直樹Naoki Fuse

Wafuu-dokoro Usagi

和風処 うさぎ

  • Asakusa, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

母良田 良平Ryohei Horota

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.

母良田 良平Ryohei Horota

LOW-NON-BAR #RTS

LOW-NON-BAR #RTS

  • Karuizawa, Nagano
  • Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits

宮澤 英治Eiji Miyazawa

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

DODICI

DODICI

  • Shijokawaramachi/Teramachi, Kyoto
  • Italian,Italian/French / Italian / Pasta / Wine

尾本 寛Hiroshi Omoto

Mr. Omoto shares the joy of eating with many people through his dishes made with high-quality, carefully selected ingredients.

Mr. Omoto was born in 1970 in Kyoto. There was an Italian boom when he was a student, and he also felt personally drawn to Italy. Feeling that he wanted to do a job that was related to Italy, he began training at an Italian restaurant. At 28 years old, he moved to Italy, training hard at top restaurants such as the 2-star establishmentRistorante Perbellini and the 1-star restaurant Osteria Cascina dei Fiori. After returning to Japan, he displayed his skills at bistros and Italian restaurants. In 2020, by chance, he was appointed as head chef at DODICI when it opened, and he works in that position to this day. 

尾本 寛Hiroshi Omoto

Yakiniku Yamato Coredo Nihonbashi Branch

焼肉やまと コレド日本橋店

  • Nihonbashi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

マウ ゾウモオZoumoo Mau

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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