401 - 420 of 1778 chefs
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Gion Okumura
祇園おくむら
- Gion, Kyoto
- French,Italian/French / Kyoto Cuisine / French / Wine
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上辻 弘文Hirofumi Kamitsuji
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Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.
Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.
上辻 弘文Hirofumi Kamitsuji
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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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Kinfuku Sakaba
金福酒場
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Oden
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MYO MINTHANTMyo Minthant
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Dedicated to cooking. The authentic taste is born from years of experience.
Mr. Myo Minthant was born in 1987 in Myanmar. He became familiar with cooking at an early age and defected to Japan in 2008 after graduating from university in Myanmar. Having worked in this foreign country, he started his culinary career, gaining 16 years of experience at a yakiniku restaurant and 8 years at a Chinese restaurant. After years of study, he became the manager and head chef of Kinfuku Sakaba in November 2024. He offers authentic flavors and warm hospitality, putting the skill and passion he has cultivated into each dish.
MYO MINTHANTMyo Minthant
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Akaushi Dining yoka-yoka Sakuramachi Branch
あか牛Dining yoka-yoka桜町店
- Kumamoto, Kumamoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Steak / Yakiniku (grilled meat)
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村口 僚太Ryota Muraguchi
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Mr. Muraguchi is a chef who always with a smile, saying, "I want to bring smiles to the faces of all the guests who visit."
He was born in 1990 in Kumamoto. When he first encountered "cooking," he felt joy. He also found pleasure in having people eat it and making them smile, recognizing that it was a profession that suited him well and moving on to the culinary world. He honed his culinary skills by training for two years at a university hospital cafeteria, one year at a sushi restaurant, and four years at a Japanese-style bar. Currently, he works as a chef at Akaushi Dining yoka-yoka Sakuramachi Branch. He says that he wants to bring smiles to the faces of all the guests who visit.
村口 僚太Ryota Muraguchi
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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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Syunmi Karoku
旬味 鹿六
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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布施 直樹Naoki Fuse
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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
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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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WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch
和牛焼肉 百名山 名駅西店
- Nagoya Station, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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井上 卓志Takuji Inoue
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Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.
Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.
井上 卓志Takuji Inoue
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Taishu Izakaya UOHIDE Yoyogi-Hachiman Branch
大衆居酒屋 魚秀 代々木八幡店
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian restaurants.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.
小俣 卓也Takuya Omata
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Nikomi Humburg Kobe Kippo
煮込ハンバーグ 神戸吉豊
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Steak
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久保 収Osamu Kubo
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Promoting the allure of Japan's proud Wagyu and Kobe beef culture.
Mr. Kubo, born in 1977 in Wakayama, is a chef at Kobe Kippo. Kobe Beef, a renowned brand of Wagyu, attracts attention from food enthusiasts both domestically and internationally. He is sharing the allure of this proud Japanese culinary culture from the Kobe Sannomiya area.
久保 収Osamu Kubo
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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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Unagi Ryori Sandaime Unatou Nakagawa Main Branch
うなぎ料理三代目うな東 中川本店 昭和四十四年創業
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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三浦 星一Seiichi Miura
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Continuing to uphold the commitment to eels inherited from his predecessor
Born in Aichi Prefecture in 1974, Mr.Miura grew up watching the back of his father, who was a fish dealer in their family business. He took a job in general administration but could not give up his path to becoming a fish cook and quit. In 2001, he honed his skills at a Japanese restaurant focused on fish dishes, and made up his mind to fulfil his childhood dream of becoming an eel shop. For twenty years as the grill master of the predecessor "Una Higashi", he mastered the traditional grilling and taste, and he is organizing the store as the chef and manager of Unagi Ryori Sandaime Unatou Nakagawa Main Branch.
三浦 星一Seiichi Miura
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Hana No Aru Sumika
花のある棲家
- Shinjuku-Sanchome, Tokyo
- Cafe,Cafe/Sweets / Parfait / General / General
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山下 純次Junji Yamashita
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A museum-style café and bar where architecture lovers can gather and connect.
Mr. Yamashita was born in 1976 in Tokyo. He has been involved in the hotel and real estate business for more than 20 years and currently works for the real estate company Banc. In 2021, he was appointed manager when the company's museum-style cafe for architecture lovers, Architecture Cafe Sumika, opened. "Through detailed architectural models, we hope to spread the appeal of architecture," he says, adding that the company also offers a wide range of services to connect people who want to create their ideal home with specialists who can make it a reality.
山下 純次Junji Yamashita
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Musshu Mizuki
夢酒みずき
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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梅村 孝利Takatoshi Umemura
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Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.
He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.
梅村 孝利Takatoshi Umemura
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Saburina Hou
左舞璃菜 鳳
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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左舞璃菜 鳳Saburina Hou
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Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.
Saburina Hou offers Shabu-shabu and Sukiyaki with A5-ranked Miyazaki beef and premium Japanese black beef sirloin at reasonable prices. Not only the ingredients but also the sauce for shabu-shabu and broth for sukiyaki are carefully prepared. Additional order menus are available, so enjoy shabu-shabu and sukiyaki to your heart's content.
左舞璃菜 鳳Saburina Hou
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Osakaya Hamanomachi Branch
大阪屋 浜町店
- Nagasaki City, Nagasaki
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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小松 貴之Takayuki Komatsu
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An expert connoisseur who is behind the sourcing of ingredients for Osakaya.
Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.
小松 貴之Takayuki Komatsu
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Western Restaurant Ginza Grill Cardinal
洋食屋銀座グリルカーディナル
- Oshiage, Tokyo
- General,Western / Hamburger Steak / Omurice (omelet rice) / Western Sosaku (creative cuisine)
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田中 俊行Toshiyuki Tanaka
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Mr. Tanaka decided to become a chef, longing after the flavor of the omelet filled with fried rice that he ate at a shop in the neighborhood.
Mr. Tanaka was born in 1971 in Osaka. He was captivated by the taste of the omelet rice he had at his favorite restaurant nearby when he lived alone. To make his dream of making cuisine at Western restaurants come true, he proceeded to the world of cooking. He studied and polished his skills at Gensen Yoshoku Sakurai, a Western restaurant in Ueno-Hirokoji. In 2015 he began working at Western Restaurant Ginza Grill Cardinal. He currently works there as head chef, trying every day to ensure that his food makes many people smile.
田中 俊行Toshiyuki Tanaka
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Ushiyoshibiyori
牛吉日和
- Ebisu, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)
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飯塚 啓Satoshi Iizuka
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Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.
He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.
飯塚 啓Satoshi Iizuka
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Ooki
おお㐂
- Fukushima/Noda, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Soba (noodles)
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大木 光一Koichi Ooki
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Offering the finest taste, crafted with expert techniques and a refined sense of delicacy.
Mr. Ooki was born in 1982 in Hyogo Prefecture. Utilizing the mental strength he developed as a former amateur boxer, he entered the food and beverage industry. He honed his skills by training at restaurants such as kaiseki, local fish, and kappo (Japanese cooking). He now applies the refined techniques he developed to his work as a chef at Ooki. His cuisine expresses both his passion and skill in every single bite.
大木 光一Koichi Ooki
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Yakiniku Motoyama Akihabara Branch
焼肉もとやま 秋葉原店
- Akihabara, 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 the carefully selected Kobe beef.
An unrivaled lover of yakiniku, Mr. Watanabe fell in love with the taste of Yakiniku Motoyama and left the company where he had worked for many years to join Yakiniku Motoyama. He started as a cooking assistant and later worked as a manager at all Yakiniku Motoyama restaurants. Currently, he is working hard as head of the food service division.
渡部 一彦Kazuhiko Watanabe
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