501 - 520 of 1804 chefs
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Chinese Restaurant RAIKA shi kun shi so
中国料理 礼華 四君子草
- Hibiya/Yurakucho, Tokyo
- Shanghai,Chinese / General / Szechuan / Shanghai
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木村 旭Akira Kimura
The Chef's Recommendations -
Mr. Akira Kimura enchants his guests with Nouvelle Chinois cuisine and natural vegetarian courses.
Mr. Akira Kimura, the master chef of RAIKA shi kun shi so, was born in Tokyo in 1977. Fascinated by a Chinese chef on a TV cooking show, he decided to become a professional chef. He honed his skills at the restaurant Tsukushiro and Tokyo Dome Hotel in Tokyo, then joined RAIKA. After actively working as the master chef at RAIKA Shinjuku-gyoen branch, he took the current position when the hibiya branch opened in the spring of 2018. His Nouvelle Chinois cuisine has earned a solid reputation. Moreover, as a nutritional herbalist, he offers vegetarian courses that bring out the power of plants. His dishes created by his matured skills attract guests from Japan and abroad.
木村 旭Akira Kimura
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Shabuzen Shibuya Branch
しゃぶ禅 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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福嶋 優太Yuta Fukushima
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Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.
Mr. Fukushima was born in 1990. Upon graduating from college, he entered the culinary world. In 2013, he joined Diamond Dining Co., Ltd. Then, he was assigned to a creative Japanese restaurant, where he continued to hone his skills for the next 6 years. Afterwards, he started working for Shabuzen Co., Ltd. and obtained his chef's license and fugu (pufferfish) preparation certificate. He currently works at the Shabuzen Shibuya Branch, where he trains more daily.
福嶋 優太Yuta Fukushima
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TEPPANYAKI STEAK SHU MIYAKO ISLAND
鉄板焼ステーキ集宮古島
- Miyako/Other remote islands, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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吉井 康博Yasuhiro Yoshii
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Creating a luxurious dining experience within the leisurely flow of island time.
The experience of suffering from the Great Hanshin-Awaji Earthquake when he was in elementary school and receiving food relief support encouraged Mr. Yoshii to become a chef. Appreciating the hospitality and help he received, he began to think that he wanted to cook food that could cheer people's hearts and bodies. After moving to Miyakojima, he gained experience in various fields, including Italian, French, and Japanese cuisine at hotel teppanyaki restaurants and banquet halls. He is now the head chef at Shu, which will open on March 11, 2024.
吉井 康博Yasuhiro Yoshii
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Restaurant Cote D'or
レストラン コートドール
- Maruyama Park, Hokkaido
- French,Italian/French / French / Wine / General
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藤谷 圭介Keisuke Fujiya
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Enjoyed reading cookbooks ever since he was a child
Born in 1983 in Esashi town, Hokkaido. Grew up in a fisherman's household, and has been preparing fish and loving cooking since childhood. Went to culinary school after graduating from high school, and entered the world of French cuisine. Trained in well-established restaurants such as [Apisius] and [Le Bouchon], and then travelled to France. Conducted apprenticeships in Paris and Monaco, and worked in Sapporo restaurants after returning home. Currently, he is working as the third chef of this restaurant.
藤谷 圭介Keisuke Fujiya
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Yakiniku Tamanoya
やきにく 玉乃屋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 優花Yuuka Sato
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Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.
Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.
佐藤 優花Yuuka Sato
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Matsuzaka-niku Ganso Wadakin
松阪肉元祖 和田金
- Matsusaka/Kisei, Mie
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)
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つやこTsuyako
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She ensures that every guest feels welcomed with nothing less than perfect hospitality.
Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.
つやこTsuyako
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Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch
雌牛専門店 板前焼肉一牛 三宮店
- Shin-Kobe/Kitano, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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Funachu Asakusa-hanakawado Branch
鮒忠 浅草花川戸店
- Asakusa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)
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瀬谷 重勝 Shigekatsu Seya
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As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.
He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.
瀬谷 重勝 Shigekatsu Seya
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Sushi Koizumi
鮨こいづみ
- Yokohama Station, Kanagawa
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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小泉 英樹Hideki Koizumi
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Mr. Koizumi wants to keep the tradition of Edomae Sushi with his skilled craftsmanship.
Mr. Koizumi was born in 1963 in Tokyo and raised in Kanda Kamakura Coast. He joined "Kanda Jenome Sushi" by chance and began to aspire to become a sushi chef. Then, he sharpened his skills in authentic Edo-style sushi restaurants established in 1861. From April 2023, he became the head chef of Sushi Koidsumi in Yokohama. He is a sushi chef who continues to preserve the tradition of Edo-mae sushi, with skills cultivated over a long period.
小泉 英樹Hideki Koizumi
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Creo-ru Dotonbori Branch
くれおーる道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls)
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中原 伸浩Nobuhiro Nakahara
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Being told that the food he cooked was "delicious" was Mr. Nakahara's start.
He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.
中原 伸浩Nobuhiro Nakahara
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Teppanyaki Minami
鉄板焼「みなみ」
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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中川 敬二Keiji Nakagawa
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Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.
He was born in 1974 in Osaka. While helping with household chores as a child, he learned the joys and depths of cooking and resolved to become a chef. Starting his career in earnest through all-day dining at the RIHGA Royal Hotel, he gained experience in Italian and French restaurants before joining Swissotel Nankai Osaka in 2015. After further improving his techniques as the sous chef at the restaurant Table 36 in this hotel, he has been showing off his skills as head chef at Teppanyaki Minami since August 2024.
中川 敬二Keiji Nakagawa
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Agu Tonkatsu Coshon
アグーとんかつコション
- Okinawa Prefectural Office, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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宮城 康司Koji Miyagi
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As he liked cooking since he was a child, he worked part time at a restaurant.
He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].
宮城 康司Koji Miyagi
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Nihon Yakiniku Hasegawa Ginza Main Branch
日本焼肉 はせ川 銀座本店
- Ginza, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake
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益田 宜明Noriaki Masuda
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A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.
Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).
益田 宜明Noriaki Masuda
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Ryotei Tamaya
料亭 玉家
- Urawa, Saitama
- Kaiseki (course menu),Japanese
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西川 和良Kazuyoshi Nishikawa
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Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.
He was born in 1974 in Urawa, the fourth-generation owner of Ryotei Tamaya. Born and raised in a ryotei restaurant established in 1927, he became familiar with diverse ingredients and cuisine early. He started his career in food and beverage as a bartender at a prestigious restaurant in Tokyo. Later, he was involved in establishing and operating restaurants of varied genres while working on various banquets. At 30, he returned to his hometown to take over the ryotei restaurant after his father, the third generation, passed away. Since then, he has been weaving a new history for the famous ryotei by pursuing the delicacies and tastes of today while inheriting the tradition.
西川 和良Kazuyoshi Nishikawa
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Meigara Tonkatsu Fukuro
銘柄とんかつ梟
- Ikebukuro West Exit, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Curry / Beer
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青木 俊介Shunsuke Aoki
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Mr. Aoki spares no effort to show his strength in the place he desires.
After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility. And now, he shows his skills at the restaurant.
青木 俊介Shunsuke Aoki
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Maruya Honten Tokyo Midtown Branch
まるや本店 東京ミッドタウン店
- Roppongi, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine
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山田 孝志Takashi Yamada
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Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.
He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.
山田 孝志Takashi Yamada
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San Bettei Kitashinchi Branch
燦別邸 北新地店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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井上 学Manabu Inoue
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Mr. Inoue values the relationships and bonds with people in his life.
Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.
井上 学Manabu Inoue
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Chuka-shibosai Hasunohana
中華私房菜ハスノハナ
- Minoo/Nose, Osaka
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Wine
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木村 重成Shigenari Kimura
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Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.
He was born in 1977 in Osaka. Since childhood, he has helped in the kitchen of his parents' Japanese delicatessen restaurant. After graduating high school, he joined a Sichuan Chinese restaurant in Yokohama. He began his training as a chef and worked tirelessly, even during his sleeping time. At 22, he moved to Kansai and studied Cantonese cuisine at hotels and famous restaurants. He has worked as a head chef in various places. Currently, he is the executive chef of the cooking department of Re-Life Co., Ltd., and since 2023, he has also been the grand chef of Chuka-shibosai Hasunohana.
木村 重成Shigenari Kimura
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Fukusho
ふく匠
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)
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村田Murata
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Offers "a little bit better" at an affordable price, providing luxury for adults.
Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.
村田Murata
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Kappa Ramen Honpo Izumisano Branch
河童ラーメン本舗 泉佐野店
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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伊藤 純Jun Ito
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Fell in love with KAPPA HONPO president and started a career in ramen (noodles).
Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.
伊藤 純Jun Ito
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