321 - 340 of 1802 chefs
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Shokudoen Kita Shinchi Branch
食道園 北新地店
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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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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Amiyakitei Meieki Nishi Branch
あみやき亭 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中納 和哉Kazuya Nakano
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Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.
Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.
中納 和哉Kazuya Nakano
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Kappo Uzuki
割烹 うづき
- Ebisu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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阿部 誠司朗Seijiro Abe
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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
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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)
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村岡 孝彦Takahiko Muraoka
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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
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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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KARAOKE HUNDRED Ikebukuro Nisiguchi Branch
KARAOKE HUNDRED 池袋西口店
- Ikebukuro West Exit, Tokyo
- Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer
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泉岡裕吏Yuuri Izuoka
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Mr. Izuoka came to the store once and felt it was life-changing.
He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.
泉岡裕吏Yuuri Izuoka
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Eel Naruse Hachioji store
鰻の成瀬 八王子店
- Hachioji, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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佐々木 涼太Ryota Sasaki
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Aiming to create a comfortable and enjoyable space for all visitors.
After graduating from university, Mr. Sasaki joined Unagi no Naruse through a connection with the owner of the Nerima branch. As manager of the Hachioji branch, which opened on August 12, 2023, he is responsible for its operation. Aiming to make a restaurant in his own way, he always pursues service from the guest's viewpoint. With careful attention to detail and warm-hearted customer service, he has become a trusted presence in the community.
佐々木 涼太Ryota Sasaki
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Kyushu Meat Club
Kyushu Meat Club
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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寺山 耕平Kohei Terayama
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Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.
He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.
寺山 耕平Kohei Terayama
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RUSTEAKS
RUSTEAKS
- Hiroo, Tokyo
- Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine
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加藤 良介Ryosuke Kato
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Maximizing the potential of meat and pursuing the ideal meat dish.
Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.
加藤 良介Ryosuke Kato
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Unagimae Etou
鰻前えとう
- Kamata, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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衛藤 進一Shinichi Etou
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Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.
He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.
衛藤 進一Shinichi Etou
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Japanese restaurant Miyabi-Tei
日本食「雅庭」
- Higashi-Ku/Shinkansen entrance, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Teppanyaki (iron griddle grilling)
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石田 洋輝Hiroki Ishida
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Delivering the essence of traditional Japanese cuisine with heartfelt care.
Mr. Hiroki Ishida was born in Muroran, Hokkaido. After working at the Westin Tokyo Hotel, he has served restaurants in Ginza and metropolitan Tokyo areas, including long-established ryotei. In 2011, with the opening of the Sheraton Grand Hotel Hiroshima, he assumed the role of head chef at Miyabi-Tei. Always with the spirit of hospitality in mind, he strives to provide dishes that exceed his customers' expectations, not only from Japan but also from other countries with different cultures. He believes it is his mission to pass on the tradition of Japanese cuisine to the younger generation.
石田 洋輝Hiroki Ishida
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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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Teppan Yaki Steak House Maruon
鉄板焼ステーキハウス マルオン
- Kurashiki, Okayama
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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石田 宣久Nobuhisa Ishida
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Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.
He was born in 1975 in Okayama. Admiring his cook father, he aspired to become a chef himself. After graduating from Tsuji Culinary Institute in Osaka, he entered Maruon, where his father was the owner and chef. While supporting his father as a chef, he has provided many people with enjoyable dining time. He became president in 2020 and is now the second-generation owner. He continues to offer the same deliciousness to people with his father.
石田 宣久Nobuhisa Ishida
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Amiyakitei Higashi-betsuin Branch
あみやき亭 東別院店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Yakiniku (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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India Nepal Restaurant Everest Cafe
インド・ネパール料理 エベレスト カフェ
- Shijo Karasuma/Karasuma Oike, Kyoto
- Indian,Other Asian / Curry / Indian / Nepalese
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SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR
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Brings joy and excitement to people through cooking.
Driven by a passion for cooking, Mr. Bahadur decided to pursue a career as a chef. He realizes the joy of eating and its importance and finds the greatest pleasure in serving each dish with that thought behind it. Currently, he works at Everest Cafe, where he offers his heartfelt cuisine to the visitors.
SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR
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Kushiage Nakaya Higashi-Azabu
串揚げ なかや 東麻布
- Azabu-Juban, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine
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依知川 高明Takaaki Ichikawa
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Mr. Ichikawa pursues the charm of new skewers that can impress guests.
Kushiage Nakaya Higashi-Azabu opened in January 2022. As a new challenge, he aims to create a restaurant that offers sophisticated cuisine and space and provides guests with a high-quality, extraordinary experience. The charm of Kushiage is the infinite possibilities that transcend genres and ingredients. With fresh, seasonal ingredients and a unique approach, he produces a delicious taste unique to Kushiage Nakaya.
依知川 高明Takaaki Ichikawa
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Sichuan Dentou Hinabe Shokukan Main Branch
四川伝統火鍋 蜀漢 本店
- Sakae, Aichi
- Szechuan,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Ebisu Shisha Club
Ebisu Shisha Club
- Ebisu, Tokyo
- Bar/Cocktails,Bars (pubs) / General / Coffee / Beer
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澤一樹Kazuki Sawa
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Mr. Sawa entered the industry with the desire to realize his ideal restaurant.
He entered the industry with the desire to realize his ideal restaurant. The condition of the restaurant at the time was not something quite favorable. As he worked part-time to learn about cooking, his passion for cuisine and ideal restaurant management grew stronger, so he entered the restaurant industry as a full-time employee. When smoking shisha as a pleasure, he was attracted by the similarities between flavors, ingredients, and seasonings, which can have infinite possibilities (taste) depending on their combination, and has continued to this day.
澤一樹Kazuki Sawa
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Shabu Shabu Kyu Nishiazabu Main Branch
完全個室 しゃぶしゃぶ九 西麻布本店
- Nishi-Azabu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster
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富樫陸也Rikuya Togashi
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Creating dishes inspired by the ingredients to be enjoyed by all five senses.
Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.
富樫陸也Rikuya Togashi
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