561 - 580 of 1826 chefs
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Jingisukan Eijin Bettei
ジンギスカンえいじん 別邸
- Niseko/Kutchan/Rusutsu, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton) / Nabe (hot pot)
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長谷川 祐太Yuta Hasegawa
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Mr. Hasegawa's high-quality Genghis Khan (grilled mutton), made with only the best ingredients, makes food lovers cry out with delight.
Mr. Hasegawa was born in 1986 in Hokkaido. He was born and raised in Iwanai, a town with abundant nature located on the west side of the Shakotan Peninsula and which faces the Japan Sea and the Niseko Volcanic Group. Taking advantage of the know-how gained from his extensive experience managing restaurants, he opened Genghis Khan Eijin Betteiin in Niseko Hirafu, Kutchan, in December 2022. The lamb is not brought over frozen from its place of origin, Australia. Instead, it is chilled, and great care is taken with the quality when purchasing. In addition to the lamb, the fresh seafood unique to Hokkaido makes food lovers visiting from Japan and overseas cry out with delight.
長谷川 祐太Yuta Hasegawa
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Oryori Kifune
御料理 貴船
- Omicho Market, Ishikawa
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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中川 清一Seiichi Nakagawa
The Chef's Recommendations -
His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.
He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.
中川 清一Seiichi Nakagawa
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Restaurant KEI
レストランKEI
- Toyohashi, Aichi
- French,Italian/French / General / French / Wine
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今里 武Takeshi Imazato
The Chef's Recommendations -
Food has been a part of his life since childhood, which led him to a career in the culinary world
He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.
今里 武Takeshi Imazato
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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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Nonna Nietta
Nonna Nietta
- Tsukuba, Ibaraki
- Italian,Italian/French / Italian / Steak / Pasta
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川村 憲二Kenji Kawamura
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With "guest first" as the basis, Mr. Kawamura faces nature with a wealth of knowledge and experience.
He was born in 1978 in Ibaraki. A part-time job at an Italian restaurant, which he started as a college student, led him to become a chef. After working at a restaurant in Tokyo, he went alone to Italy to get to know the authentic taste. Trained for 6 years, he came back to Japan. He returned to his hometown and opened Nonna Nietta in March 2021. As a chef, he not only approaches ingredients with sincerity but also always thinks of his guests and ensures that they enjoy their time at the restaurant.
川村 憲二Kenji Kawamura
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Kappou Toumyou
割烹 燈明
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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J.S. BURGERS CAFE Kobe Harborland umie Branch
J.S. BURGERS CAFE神戸ハーバーランドumie店
- Harborland, Hyogo
- Hamburger,Western / Parfait / Sandwich / Hamburger
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平野 巡Jun Hirano
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On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.
He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.
平野 巡Jun Hirano
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SAKURA Roppongi
SAKURA 六本木
- Roppongi, Tokyo
- French,Italian/French / General / Omurice (omelet rice) / Wine
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山本 柊磨Shuma Yamamoto
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Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.
Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.
山本 柊磨Shuma Yamamoto
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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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Installation Table ENSO L'asymetrie du calme
Installation Table ENSO L’asymetrie du calme
- Korinbo/Katamachi, Ishikawa
- French,Italian/French / French / Wine
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土井 誠Makoto Doi
The Chef's Recommendations -
One-of-a-kind dishes combining Japanese and French elements in Kanazawa
Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.
土井 誠Makoto Doi
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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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Rokkasen Nishiguchi Main Branch
六歌仙西口本店
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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迫田 進一郎Shinichiro Sakoda
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Welcoming guests with gracious customer service.
Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.
迫田 進一郎Shinichiro Sakoda
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tsugumi
tsugumi つぐみ
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Wine
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木原 良尚Yoshinao Kihara
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Mr. Kihara proposes highly flexible menus based on his experience as a French chef.
He was born in 1978 in Tokyo. Began his career as a French chef at the age of 19. He has gained experience as a chef in Japan and abroad, including in Tokyo, Hokkaido, France, and Singapore. tsugumi is Mr. Kihara's third restaurant. While keeping a Japanese food base, he offers a highly flexible menu by combining elements of various genres, including his experience as a French chef.
木原 良尚Yoshinao Kihara
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Restaurant Vascu
レストラン バスク
- Hakodate, Hokkaido
- Spanish/Mediterranean,Global/International / Spanish
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深谷 宏治Koji Fukaya
The Chef's Recommendations -
Honoring the philosophy of Luis Irizar, the father of Basque cuisine.
Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].
深谷 宏治Koji Fukaya
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Kyoto Stand Kiyokiyo Kiyamachi Main Branch
京都スタンドきよきよ木屋町本店
- Kiyamachi/Pontocho, Kyoto
- Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake
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山本 由矢Yuya Yamamoto
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His efforts and fate have led Mr. Yamamoto to build a career as a chef.
Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.
山本 由矢Yuya Yamamoto
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Rendezvous Lounge (New Otani Inn Sapporo)
ランデブーラウンジ 【ニューオータニイン札幌】
- Sapporo Station, Hokkaido
- General,Western / Others / Hamburger / General
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竹林 義仁Yoshihito Takebayashi
The Chef's Recommendations -
Possessing a desire to create tastier dishes from a young age
Born in Hokkaido in 1960, the chef came from a household where both parents worked, so he helped his busy mother with meal preparation since he was a child. With this, he gradually and naturally began to take an interest in cooking. After that, he decided that he wanted to have fun making delicious food, and set his sights on becoming a chef. After graduating from culinary school, he worked in a hotel in the Sapporo suburbs before joining Rendezvous Lounge as a Western cuisine chef.
竹林 義仁Yoshihito Takebayashi
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Steak House CAPITAL
ステーキハウス キャピタル
- Yomitan/Chatan, Okinawa
- General,Western / General / Steak
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照屋 英大Eita Teruya
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The experience of working part-time made him to become a chef in teppanyaki (grilled on iron griddle) cuisine.
He was born in 1989 in Okinawa prefecture. Through his part-time wroking experience as a service staff at [Steak House Capital] in his high school days, he got fascinated with the restaurant field. After graduating from high school, he had a training as a chef to improve his skills, and became a chef in teppanyaki (grilled on iron griddle) cuisine. He is still actively working as a chef at [Steak House Capital], and considers it important to have communication with the guests and grill the ingredients upon their request.
照屋 英大Eita Teruya
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Sushi Kinari
鮨 生成り
- Omicho Market, Ishikawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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山崎 貴勝Takato Yamasaki
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Fascinated by Kanazawa, Mr. Yamasaki is striving forward as a sushi chef/owner in a new place.
He was born in 1987 in Kochi. He decided to go into the culinary arts after graduating from high school to try something new that suited him. He trained for four years at a Japanese restaurant in Rome, Italy, which was run by a ryotei in Asakusa. When he was still unsure whether to become independent in the difficult situation of the Corona disaster, he was approached by Mr. Tanaka, the owner of Katamachi Koryori Sho, a sushi restaurant in Katamachi, Kanazawa City. After working under Mr. Tanaka for three years since 2021, he moved to Kanazawa, attracted by the city and its people. In 2024, he opened Sushi Kinari.
山崎 貴勝Takato Yamasaki
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Ushikoi Shibuya Branch
赤身焼肉のカリスマ「牛恋 渋谷店」
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)
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小泉 孟Hajime Koizumi
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Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.
He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.
小泉 孟Hajime Koizumi
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IL TEATRINO DA SALONE
IL TEATRINO DA SALONE
- Hiroo, Tokyo
- Italian,Italian/French / Italian / Pasta
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岡野 裕太Yuta Okano
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Traveled to Italy at a young age and became acquainted with cuisines of many regions
Chef Okano was born in Osaka in 1986. Seeing as his childhood home was a sushi shop, he naturally desired to be a chef. At age 18, he started working and training at an Italian restaurant in his hometown, and in 2009, he decided go to Italy. For three years and ten months, he gained experience working in Italian restaurants in Piedmont, Marche, and Campania, mastering both traditional and reconstructed Italian dishes. When he returned to Japan in 2013, he began working as sous chef at QUINTOCANTO, and started his current position in May 2015.
岡野 裕太Yuta Okano
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