481 - 500 of 1814 chefs
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Shozan
Shozan
- Sendai City, Miyagi
- French,Italian/French / French / Wine / Sake
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八島 保Tamotsu Yashima
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Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.
He was born in 1979 in Fukushima. Having loved cooking since childhood, he decided to pursue a professional career. After graduating from Ecole d'Art Culinaire de Miyagi, he began his professional training at Shozankan. At this banquet facility, he acquired various culinary skills and techniques focusing on French and Italian cuisine. Then he worked as a sous-chef atRistorante Padrino del Shozan in it. In 2023, he was appointed as the head chef of Shozan, which opened following the charm of the same restaurant. He collaborates with Mr. Monma, a sommelier from the Shozankan era, to create fascinating pairings.
八島 保Tamotsu Yashima
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Bona Festa
ボナ フェスタ
- Asakusa, Tokyo
- General,Western / General / Russian
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丸橋 一弥Kazuya Maruhashi
The Chef's Recommendations -
Improved his skills at this restaurant for 24 years.
He was born in 1971 in Saitama. He liked eating since he was small. That was why he used to help his parents with cooking, cook simple dishes by himself, and enjoy touching cooking tools at a soba restaurant run by his friend's parents. Naturally, he decided to be a chef and started working at [Bona Festa] at the age of 19. He kept working there for 24 years, learning the fundamentals of the cooking and techniques of Russian cuisine, then finally became the master chef in 2015. His next goal is to create his own taste while respecting the tradition of the restaurant.
丸橋 一弥Kazuya Maruhashi
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Kushiyaki no Tatsumi
串焼きのたつみ
- Oita, Oita
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)
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高山 健一Kenichi Takayama
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Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki
He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.
高山 健一Kenichi Takayama
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Takiniku Ryochan
炊き肉 りょうちゃん
- Miebashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Yakiniku (Japanese BBQ) / Horumon (offal meat)
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金城 光司Koji Kinjo
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This restaurant head delivers the charms of Takiniku, which is unfamiliar in Okinawa.
Mr. Kinjo was born in 1981 in Okinawa. Initially a company employee, he became attracted to the world of cuisine as he became a regular at a particular restaurant. Through his relationship with the owner, he was appointed restaurant head of Takiniku Ryochan, which opened in January 2025. His motto is to provide heartfelt customer service so that guests who choose this restaurant can have an enjoyable time. He pours his heart into customer service so that guests can fully enjoy the charms of Takiniku, which is not yet well known in Okinawa.
金城 光司Koji Kinjo
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Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小山 展男Nobuo Oyama
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Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
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Tokyo Washoku Rikuu Ebisu Branch
東京和食 りくう 恵比寿店
- Ebisu, Tokyo
- Japanese,Japanese / General
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高山 泰育Yasuhiro Takayama
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A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.
Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."
高山 泰育Yasuhiro Takayama
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Sazanami
漣
- Toba/Shima, Mie
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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林 竜次Ryuji Hayashi
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He made his middle school dream a reality by becoming a head chef at the young age of 32.
He was born in 1973 and raised in Tokyo. His fascination with professional cooking started in middle school and led him to specialize in the culinary arts during his high school years. He went on to spend seven years studying at several traditional Japanese restaurants, which included Takamura in Roppongi, Egawa in Ginza, and Ajisai in Akasaka. Then, because of a connection he made in Mie Prefecture, he moved there at age 25 to start a job at Sazanami. After seven years on the job, he was promoted to a head chef at the age of 32. He makes his way to local fisheries every morning for fresh ingredients and takes advantage of his veteran skills and judgment to deliver the best food that Toba has to offer.
林 竜次Ryuji Hayashi
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Kumamoto Prince Garden Yamamuro Okubo Branch
熊本プリンスガーデン山室大窪店
- Kumamoto, Kumamoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Salad
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宮本 崇Miyamoto Takashi
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Mr. Miyamoto became a chef, so he could use all the experience gained in the past.
Mr. Miyamoto was born in 1971 in Kumamoto. Having originally worked in meat processing and sales, he decided to enter this field because he wanted a job where he could use his experience. He chose to be a chef and had the opportunity to join Kumamoto Nurubon Garden Yamamuro Okubo, where he learned all the knowledge about cooking. In 2015, he was selected as a chef and has worked in this role ever since. With years of experience, he can select top-quality ingredients. His discerning eye and skillful hands make exceptional dishes that receive praise.
宮本 崇Miyamoto Takashi
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APA HOTEL [Kanazawa Ekimae] Arcen Ciel
アパホテル〈金沢駅前〉アルカンシェール
- Kanazawa Station, Ishikawa
- Italian,Italian/French / General / French / Italian
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松木 知生Tomoo Matsuki
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He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.
He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.
松木 知生Tomoo Matsuki
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Kyoto Gion Kawamuraryorihei
京都祇園 川村料理平
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)
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川村 良平Ryohei Kawamura
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He started his cooking career at the age of 15
He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.
川村 良平Ryohei Kawamura
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Coltrane Kyoto Branch
Coltrane 京都店
- Shijokawaramachi/Teramachi, Kyoto
- Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer
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中西 りえRie Nakanishi
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Ms. Nakanishi offers every dish with all her heart.
After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.
中西 りえRie Nakanishi
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MASU
MASU
- Roppongi, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak
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田原 信孝Nobutaka Tahara
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Having identified many meats, Mr. Tahara can convey the charm of the ingredients.
He was born in 1995 in Kagoshima. Initially involved in the yakiniku industry as a wholesaler, he entered the culinary world around 2019. Currently, he is the manager of MASU. Once a wholesaler, he has connected many restaurants and chefs with high-quality meats. With his unique perspective as a chef who has examined many portions of meat, he now connects guests with the finest ingredients.
田原 信孝Nobutaka Tahara
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RAIKA Shinjuku-gyoen
礼華 新宿御苑
- Shinjuku-Gyoen, Tokyo
- Chinese,Chinese / General / General / General
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新山 重治Shigeji Niiyama
The Chef's Recommendations -
Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.
Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.
新山 重治Shigeji Niiyama
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Sushino Ikumi
寿しの いく味
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.
He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.
中村 吉成Yoshinari Nakamura
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Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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保崎 航大Kodai Hosaki
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Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.
He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.
保崎 航大Kodai Hosaki
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Edomae Tempura Tendo
江戸前天麩羅 天堂
- Machiya, Tokyo
- Japanese,Japanese / Soba (noodles) / General / Tempura (battered, fried seafood and vegetables)
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松浦栄治Eiji Matsuura
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Serving dishes prepared with sincerity and care.
Mr. Matsuura was born in 1974 in Niigata Prefecture. He deeply loves traditional Japanese cuisine, such as delicious rice, tempura, sushi, and sukiyaki.
松浦栄治Eiji Matsuura
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Trattoria Pizzeria LOGIC Ikebukuro Branch
Trattoria Pizzeria LOGIC 池袋店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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Hakata Motsunabe Yamanaka Ohashi Main Branch
博多もつ鍋 やま中 大橋本店
- Minami-ku, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine
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山中 幸一Koichi Yamanaka
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An advisor who has maintained a particular taste since the days just after the founding of the company.
Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for HHakata Motsunabe Yamanaka Ohashi Main Branch, taking an active role in the workplace.
山中 幸一Koichi Yamanaka
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76Vin
76vin
- Nippori, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine
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江村 謙Ken Emura
The Chef's Recommendations -
His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.
Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.
江村 謙Ken Emura
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Kawaei
川栄
- Akabane, Tokyo
- Japanese,Japanese / Unagi (eel)
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石井 勇介Yusuke Ishii
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This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.
He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.
石井 勇介Yusuke Ishii
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