541 - 560 of 1815 chefs
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Yakiniku Senka Gyuriki
焼肉専科 牛力
- Yamagata, Yamagata
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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稲毛 美保Miho Inage
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Ms. Inage offers flavors that resonate with the heart with dishes that are filled with love for the food.
She was born in Yamagata. Her love of cooking began early, and her passion led her to the food and beverage industry. Starting with the experience gained in a ryokan inn kitchen, she explored the depths of the culinary arts while learning the techniques of traditional Japanese cuisine and the spirit of heartfelt hospitality. She was then attracted to yakiniku and is now utilizing her skills at Yakiniku Senka Gyuriki.
稲毛 美保Miho Inage
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Kagurazaka Jiyaki Unasen
神楽坂 地焼うな泉
- Kagurazaka, Tokyo
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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兼松Kanematsu
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Mr. Kanematsu is a chef dedicated only to the culinary arts, presenting the essence of Nagoya's pride, Jiyaki Eel, in his sincere work.
He was born in 1977 in Aichi, the owner of Kagurazaka Jiyaki Unasen. Starting his career at a tempura restaurant in a high-class hotel in Nagoya, he honed his skills in various genres, including Japanese and Italian. Later, he studied at a restaurant specializing in eel, a part of Nagoya's culinary culture, and moved to Tokyo, hoping to offer Jiyaki eel with the same taste and price as his hometown. In June 2024, he established his current restaurant in Kagurazaka, bringing the same deliciousness and enjoyment as in his hometown with his dynamic Nagoya-style Jiyaki technique.
兼松Kanematsu
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Hakodate Asaichi Aji no Ichiban
函館朝市 味の一番
- Hakodate, Hokkaido
- Japanese,Japanese / Hokkaido Cuisine / Donburi (rice bowl) / Shio Ramen (salt-flavored ramen)
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日下 隆二Ryuji Kusaka
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As his parents originally ran a ramen shop in Chitose, Hokkaido...
The thing that prompted his interest in cooking was the fact that his parents ran a ramen shop in Chitose, Hokkaido and the fact that he could closely observe them from a young age. After graduating from high school, he went on to culinary school, after which he opened [Aji no Ichiban,] a restaurant that is now popular with both tourists and the working people Asaichi!
日下 隆二Ryuji Kusaka
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Shutoku 2nd Branch
秀徳2号店
- Tsukiji, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
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福里 優一郎Yuichiro Fukusato
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Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.
He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.
福里 優一郎Yuichiro Fukusato
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INARI Izakaya
INARI 居酒屋
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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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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Nihonshu Bar Ryu
日本酒BAR龍
- Kumamoto, Kumamoto
- Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake
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遠山 智帝Tomotada Toyama
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Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.
He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.
遠山 智帝Tomotada Toyama
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Shinmura Chikusan Miyakonojo
新村畜産 都城店
- Miyakonojo/Kobayashi, Miyazaki
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer
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江田 竜二Ryuji Eta
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It is only because he has a firm foundation that he has thrived as a chef
Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.
江田 竜二Ryuji Eta
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LATURE
ラチュレ（LATURE）
- Shibuya East Exit/Miyamasuzaka, Tokyo
- French,Italian/French / French
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室田 拓人Takuto Murota
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Hunting, cultivating, and then producing dishes. Mr. Murota's French cuisine reflects Japan's four seasons and climate.
He was born in 1982 in Chiba. After honing his skills at the renowned French restaurant Tateru Yoshino, he served as head chef at deco in Shibuya. He also obtained a hunting license to deepen his expertise in game cuisine. In 2016, he became independent by opening LATURE. Since 2017, LATURE has maintained a Michelin one-star rating for eight consecutive years and has also been awarded the Michelin Green Star for its commitment to sustainable gastronomy. In 2020, he began cultivating vegetables on the restaurant's own farm, further enhancing the depth and authenticity of his cuisine. Through his dishes, he captivates both domestic and international guests with the richness of Japan's natural environment.
室田 拓人Takuto Murota
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aux
aux
- Yoyogi-Uehara, Tokyo
- Dining Bar,Dining bar / General / Pasta / Steak
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東海林 侑Yu Tokairin
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Mr. Tokairin provides a borderless tasting experience that anyone can enjoy.
He was born in 1993 in Miyagi. After graduating high school, he enrolled in a culinary school, believing he would enjoy learning to cook more than attending a university. As he discovered various dishes and chefs, he became captivated by the deep world of cuisine. He refined his skills at prestigious French and Italian restaurants, engaging with everything from classic flavors to innovative modern dishes with a fresh perspective. By a stroke of fate, he was appointed head chef at aux. He strives daily to offer dishes that evoke deep emotion through their deliciousness.
東海林 侑Yu Tokairin
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RY'S cafe bar
RY'S cafe bar
- Maruyama Park, Hokkaido
- Wine Bar,Bars (pubs) / General / Italian / Wine
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植木 虎之介Toranosuke Ueki
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Researching every day in pursuit of "customer satisfaction."
Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.
植木 虎之介Toranosuke Ueki
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kappou Hashi
kappou 箸
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sushi
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佐々木 裕輔Yusuke Sasaki
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The experiences that Mr. Sasaki has carefully crafted over time create dishes that touch the heart.
He was born in 1983 in Hokkaido. He developed his skills at the renowned establishments of Miyagawa Honten and Fukutei, becoming a true talent with a solid foundation in tradition and a modern sensibility. Serving as head chef at a related izakaya, he consistently impressed his guests' palates. In November 2024, he joined Kappou Hashi. His meticulous craftsmanship and genuine character come through in his cuisine. His dishes are sure to leave a lasting impression on both the taste buds and in memory.
佐々木 裕輔Yusuke Sasaki
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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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Unagi Komagata Maekawa Marunouchi Branch
鰻 駒形 前川 丸の内店
- Marunouchi, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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笠原 広一Koichi Kasahara
The Chef's Recommendations -
He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.
He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.
笠原 広一Koichi Kasahara
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Kagoshima Karen Ginza Branch
鹿児島華蓮銀座店
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Steak / Shochu
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下山 昭男Akio Shimoyama
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Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.
Mr. Shimoyama was born in 1965 in Aomori. As a child, he was captivated by French cuisine when he saw the television drama series "The Emperor's Cook," which led to him aiming to become a chef when he was 18. He trained at a specialty restaurant in Tokyo, then went to France when he was 28, where he learned authentic flavors. After returning to Japan, he worked as a chef in Ginza, the most exciting area in the country. At one point, he became truly impressed by Kagoshima's black beef and black pork when he visited that area to study tea. It led him to work at the Ginza branch of Kagoshima Karen since July 2023.
下山 昭男Akio Shimoyama
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Ryokichi
漁吉
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)
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平本 清忠Kiyotada Hiramoto
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Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.
He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.
平本 清忠Kiyotada Hiramoto
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Teppanyaki VUE MER
鉄板焼 ビュメール
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)
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五十嵐 彬Akira Igarashi
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Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.
Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.
五十嵐 彬Akira Igarashi
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Niku no Asatsu
肉のあさつ
- Higashi-Umeda/Ohatsutenjin/Taiyuji, 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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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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Yakiniku Muraki
焼肉むらき
- Yokohama Station, Kanagawa
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)
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佐久間 裕大Yuta Sakuma
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Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.
He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.
佐久間 裕大Yuta Sakuma
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