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281 - 300 of 1799 chefs

Yakatabune Amiko

屋形船 あみ幸(あみこう)

  • Asakusa, Tokyo
  • Yakatabune (houseboat)/Cruise boat,Other

遠藤 博文Hirofumi Endo

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat). 

Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.

遠藤 博文Hirofumi Endo

Yakiniku Motoyama Shinjuku Branch

焼肉もとやま 新宿店

  • Nishi-Shinjuku, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

渡部 一彦Kazuhiko Watanabe

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

Manyotei Suidobashi Branch Sakura

萬葉亭 水道橋店 桜

  • Suidobashi, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Beer

Agu-buta Shabu & Okinawa ryori Asatoya

アグー豚しゃぶ&沖縄料理 安里家

  • Asato/ Sakaemachi Market, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Okinawa Cuisine

大濱 太彰Hiroaki Ohama

Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.

He wanted to work in a job where he could interact with people, so he entered the world of food and beverage. As he worked in restaurants, he became more and more interested in serving customers as well as in making food. Wanting to cook delicious food himself, he began learning about cooking enthusiastically. At Asatoya, he shows his natural cheerfulness and adds energy to the restaurant.

大濱 太彰Hiroaki Ohama

Yakiniku Motoyama Main Branch

焼肉もとやま 本店

  • Okachimachi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部 一彦Kazuhiko Watanabe

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

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

Kappo Sakaba Miotsukushi Tennoji Branch 

割烹酒場 みおつくし 天王寺店

  • Tennoji/Abenobashi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

田村 知之Tomoyuki Tamura

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

He was born in 1993 in Osaka. He experienced a part-time job in a restaurant as a student, which sparked his interest in cooking. Started his professional career as a chef at Hanagoyomi in Swissôtel. After that, he moved to Kappo Ajisai and further honed his skills. In July 2022, he was offered a position at Miotsukushi Tennoji Branch and became the head chef.

田村 知之Tomoyuki Tamura

Restaurant Re:

Restaurant Re:

  • Nakameguro, Tokyo
  • French,Italian/French / French / Italian / Western Sosaku (creative cuisine)

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

Kitashinchi Yakiniku Satsuma - Ginza Branch

北新地焼肉さつま 銀座店

  • Shimbashi/Shiodome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小松 甲斐Kai Komatsu

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

Sushi Hasegawa Shinsaibashi Main Branch

寿司 はせ川 心斎橋 本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

加藤 妙Takumi Kato

Procuring rare and valuable ingredients from all over Japan daily.

Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.

加藤 妙Takumi Kato

Nihonbashi Tamai Muromachi Branch

日本橋 玉ゐ 室町店

  • Mitsukoshimae, Tokyo
  • Seafood,Japanese / General

市川 清三Kiyomi Ichikawa

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

He trained at a Japanese and vegetarian restaurant from April 1975 and at a tempura restaurant from January 1983. And then after working at a hotel and an airport restaurant, he joined Nihonbashi Tamai in 2012. Currently, he works as the head chef at Nihonbashi Tamai Muromachi Branch.

市川 清三Kiyomi Ichikawa

Jingisukan Temujin Yunokawa Branch

ジンギスカン テムジン 湯川店

  • Hakodate, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Genghis Khan (grilled mutton)

村岡 孝彦Takahiko Muraoka

Inheriting the thoughts of his father, Mr. Muraoka wants to bring smiles to people's faces through food.

He was born on January 29, 1989 in Hokkaido. Following in the footsteps of his father, who was in charge of Jingisukan Temujin, he decided to take on the challenge of running a restaurant. He moved to Tokyo in his early 20s and gained experience and management skills in a variety of restaurants, including izakaya, ramen, and yakiniku restaurants. Respecting the flavors and traditions established by his father, he has paved his way and continues to offer a new style of Jingisukan that many guests love.

村岡 孝彦Takahiko Muraoka

Yakiniku RIKIO

焼肉RIKIO

  • Yomitan/Chatan, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

田澤 大悟Daigo Tazawa

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

Private Room Yakiniku Wagyu Horumon Isshin

個室焼肉 和牛ホルモン 一新

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Yakiniku Horumon Seiji

焼肉ホルモンせいじ

  • Kanda, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

金 太河Taeha Kim

Mr. Kim deepened his knowledge and honed his skills through practical work.

He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.

金 太河Taeha Kim

Yakiniku Minaho Shinkingyuittogai

焼肉みなほっ しんきん牛一頭買い

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

行澤 誠一Seiichi Yukizawa

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.

行澤 誠一Seiichi Yukizawa

Manjuen

萬壽苑

  • Suidobashi, Tokyo
  • Cantonese,Chinese / Cantonese

大田 気流甫Kerupu Ota

Mr. Ota serves captivating Cantonese with expert skill and the use of spices.

He was born in 1969. The head chef of Manjuen. Impressed by the authentic Chinese food in Hong Kong, he went on to eat all kinds of high-end Chinese food in Japan, then decided to become a professional chef, hoping to create beautiful and delicious food. He honed his skills for many years under the Hong Kong-born head chef at Manjuen at the Hotel Grand Palace in Kudanshita and later became the head chef there. After the hotel closed, he took over the restaurant's name and opened the current restaurant in Suidobashi in 2021. Since then, he has been presenting various delicacies with his matured technique and taste.

大田 気流甫Kerupu Ota

Hakodate Dining Gaya

函館ダイニング雅家

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Sushi / Sashimi (raw fish)/Seafood / Crab

築城 明博Akihiro Tsuiki

His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya

Born in Hakodate, he enjoyed eating from a young age and developed an interest in cooking. When he was heavily into boxing, he often ate ramen. This prompted him to move to Tokyo to study Chinese cuisine. After that he developed an extraordinary talent for cooking and built up experience and expertise across a range of different culinary styles including provincial cuisine and traditional Japanese cuisine. "What you see and what you eat will be a very powerful thing for a chef," he says. He continues to study cooking by trying dishes at many different restaurants. His expertise and constant self-improvement play a central role in the food served at Hakodate Dining Gaya today.

築城 明博Akihiro Tsuiki

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

Aji no YOHEI

味の与平

  • Hida/Takayama, Gifu
  • Teppanyaki,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Local Japanese Cuisine

田中 進Susumu Tanaka

From the food perspective, Mr. Tanaka conveys the charm of his hometown, Hida Takayama.

He is from Gifu. An experienced chef who has built a career focusing on Japanese cuisine. He is currently the head chef at Aji no YOHEI. Hida Takayama is an important hometown for him. He conveys the charm of his hometown from the perspective of food.

田中 進Susumu Tanaka

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