261 - 280 of 1778 chefs
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Kitashinchi Yakiniku Satsuma Roppongi Branch
北新地焼肉さつま 六本木店
- Roppongi, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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山田 智朗Tomoaki Yamada
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Mr. Yamada is committed to creating a new type of restaurant and spreading the appeal of yakiniku (grilled meat).
He was born in 1987 in Tokyo. He fell in love with the taste of "Kitashinchi Yakiniku Satsuma," which he ate in Osaka and trained at the same restaurant. He was appointed the store manager at the newly opened "Kitashinchi Yakiniku Satsuma Roppongi branch" on February 23, 2023. He tries to create a new restaurant-style and welcomes guests with warm hospitality every day.
山田 智朗Tomoaki Yamada
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CAFE LOUNGE mosuKe
CAFE LOUNGE mosuKe
- Odori Park, Hokkaido
- Cafe,Cafe/Sweets / Soup Curry / Cake / Parfait
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北川 賢太Kenta Kitagawa
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Mr. Kitagawa is a Michelin-starred food specialist who has mastered making the most of ingredients.
He was born in 1979 in Hokkaido. His family had a restaurant business, so he asked for toys for playing house in his childhood. At 15, he moved to Tokyo and worked as a live-in chef at a kappo restaurant. Later, he trained at several French restaurants in Tokyo before returning to his hometown of Asahikawa. Auberge Ninguruforet, where he was appointed as the head chef, was listed in the Michelin Hokkaido 2017 special edition. After serving as a chef at the Michelin-starred restaurant Hiruoka, he works at CAFE LOUNGE mosuKe.
北川 賢太Kenta Kitagawa
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THE WAGYU BROTHERS
THE WAGYU BROTHERS
- Asakusa, Tokyo
- Hamburger,Western / American / Steak / Hamburger
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菊池 航Wataru Kikuchi
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Maintaining a passion for burgers and a commitment to ingredients and cooking methods.
Mr. Kikuchi was born in 1991 in Tokyo. Being involved in a creative izakaya as an opening staff member when he was 20 years old, he was attracted to the world of cuisine. After that, he worked at an izakaya for four years, where he also took on the role of manager. Then, attracted by American cuisine, especially hamburgers, he worked four years as a manager at a restaurant specializing in hamburgers. In the meantime, he decided to open a burger restaurant in Asakusa with an offer from his brother, and the brothers opened THE WAGYU BROTHERS on November 11, 2024.
菊池 航Wataru Kikuchi
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Kuromon Kuragin
黒門 蔵銀
- Nipponbashi, Osaka
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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越田 千枝子Chieko Koshida
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Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.
She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.
越田 千枝子Chieko Koshida
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Yakiniku Motoyama Main Branch
焼肉もとやま 本店
- Okachimachi, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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渡部 一彦Kazuhiko Watanabe
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Enjoy carefully selected Kobe beef.
Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.
渡部 一彦Kazuhiko Watanabe
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Osaka Tempura Genki (former Tempura Daruma Ichiban Kyobashi Branch)
大阪 天ぷら 元気（旧天ぷらだるまいちばん京橋店）
- Kyobashi, Osaka
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Nabe (hot pot)
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八幡 宣彦Nobuhiko Yahata
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Identifying the best moment for each ingredient based on experience.
Mr. Yahata was born in 1996 in Osaka. He has worked as a chef at yakiniku restaurants and izakayas(Japanese pubs) in Tokyo, gaining experience with various cuisines and ingredients. Currently based in his hometown, Osaka, he works as a chef at Genki, a tempura specialty restaurant. Using his years of experience, he knows when the ingredients are at their best and serves tempura at its most delicious moment.
八幡 宣彦Nobuhiko Yahata
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
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南 光和Mitsukazu Minami
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Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
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Sushi to Baniku Oyaji Saigo no Nigiri Bettei
寿司と馬肉おやじ最後の握り別邸
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
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Restaurant Re:
Restaurant Re:
- Nakameguro, Tokyo
- French,Italian/French / French / Italian / Western Sosaku (creative cuisine)
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能島舞Mai Noujima
The Chef's Recommendations -
Delicate Japanese cuisine meets French cuisine.
Ms. Mai Noujima was born in 1989 in Hiroshima. As a child, she ran around in the mountains and fields in an area rich in nature. Her grandmother, who loved to cook, inspired her to pursue a career in the culinary field. After graduating from the Hiroshima Suishin Culinary College, she showed her technical skills by participating in the World Skills Competition in London. Having that as a strength, she gained experience at various French and other restaurants in her hometown of Hiroshima and Tokyo while at the same time loving whisky so much that she worked part-time at a whisky specialty store. In 2024, she was appointed as a chef at Restaurant Re:. She is highly anticipated for her future career.
能島舞Mai Noujima
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AOHIGE Main Branch
青ひげ本店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak
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岸井 拓也Takuya Kishii
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Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.
He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.
岸井 拓也Takuya Kishii
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Cafe Sou Hiroshima Miyajimaguchi Branch
Cafe 蒼 広島宮島口店
- Hatsukaichi/Otake, Hiroshima
- Pancake,Cafe/Sweets / Cake / Parfait / Others
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北川 由Yu Kitagawa
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Ms. Kitagawa is a reliable manager who takes a multi-faceted role from the kitchen to the hall.
She was born in 1997 in Yamaguchi. As her first challenge in the restaurant industry, she trained at the headquarters and joined the operation of Cafe Sou Hiroshima Miyajimaguchi Branch as an opening staff member from the launch in 2022. While she has a gentle and calm personality, she shows her dependability in the store's management. She is active in multiple roles, from the kitchen to the hall, and currently plays a leadership role as the store manager. She will also use her experience in a new restaurant scheduled to open soon.
北川 由Yu Kitagawa
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ZAO stand MY
ZAO stand MY
- Yamagata, Yamagata
- Dining Bar,Dining bar / General / Nabe (hot pot) / Sake
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高橋Takahashi
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Assisting in making wonderful memories in Zao.
Ms. Takahashi was born in 2001 in Yamagata. The manager of ZAO stand MY. Zao is visited by many guests from Japan and abroad for leisure purposes such as hot springs and skiing. Offering sophisticated space, service, and varied dishes, she assists guests in creating wonderful memories at moments during sightseeing.
高橋Takahashi
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PACE ITALIAN LOUNGE
PACE ITALIAN LOUNGE
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian / Cocktail / Wine
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瀬戸 恵多SETO KEITA
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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
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EL TORITO Nishikasai Branch
エルトリート 西葛西店
- Nishi-Kasai/Kasai, Tokyo
- Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / International/Fusion
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ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez
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The chef received training at restaurants in Mexico and has come to Japan.
Mr. Villalobos Rodriguez was born in Mexico and started his career at the restaurant his family ran in Mexico. He gained cooking experience in Mexico and came to EL TORITO to "introduce the taste of his home country to Japan."
ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez
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Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
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北井 幸雄Yukio Kitai
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To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
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Kyoto Kushidokoro Azumaya
京都串処東屋本店
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Kushiyaki (grilled skewers)
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清水 義晴Yoshiharu Shimizu
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Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.
Mr. Shimizu was born in 1976 in Osaka. He entered the industry by starting a small bar because he was fascinated by the food and beverage business, where he could bring smiles to guests' faces by serving delicious food. Opened Azumaya in Daikoku-cho, Nakagyo-ku, Kyoto, and gained popularity. With the area's development, the restaurant moved to its current location. In addition to high-quality yakitori and kushiage skewers, the restaurant is favored widely for its extensive lineup of drinks, including sake from all the breweries in Kyoto City.
清水 義晴Yoshiharu Shimizu
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Kikou Karahashi
季肴 からはし
- Kita-Shinchi, Osaka
- Kaiseki (course menu),Japanese / General / Cookshop / Sashimi (raw fish)/Seafood
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Kitashinchi Yakiniku Satsuma - Ginza Branch
北新地焼肉さつま 銀座店
- Shimbashi/Shiodome, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小松 甲斐Kai Komatsu
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Seeking and searching for a rewarding job, Mr. Komatsu got to where he is now.
He was born in 1989 in Kochi. He had a part-time job experience at a restaurant as a student. He moved to Tokyo when he started working for a company. However, he was attracted to the skills of the owner who established the current company and the work in the service industry, so he changed his job. From the beginning of the opening of Kitashinchi Yakiniku Satsuma Ginza Branch, he stood at the restaurant with the owner. Currently, he's in charge of the restaurant as a restaurant manager.
小松 甲斐Kai Komatsu
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Wagyu Kurosawa Otaru Ekimae Branch
和牛黒澤 小樽駅前店
- Otaru/Yoichi/Shakotan, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Dojo (loaches) / Crab / Sukiyaki (hot pot stew)
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平尾 哲哉Tetsuya Hirao
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Mr. Hirao learned about cooking, not only the technique but more about what's in it.
He was born in Hokkaido. Started in the restaurant industry at a major Yakiniku (Japanese BBQ) restaurant. Then, he worked for a wholesale food and tableware company to gain more in-depth know-how about meat. The restaurant he chose was Wagyu Kurosawa Main Branch to acquire knowledge and return to the culinary world in earnest. After honing his skills at the main branch, he was transferred to the second restaurant, Wagyu Kurosawa Otaru Ekimae Branch, which was opened in 2020. Currently, he serves as the manager and head chef.
平尾 哲哉Tetsuya Hirao
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Yakiniku Kanda Seinikuten
焼肉 神田精肉店
- Kanda, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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大澤 一也Kazuya Ozawa
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Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku."
He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.
大澤 一也Kazuya Ozawa
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