561 - 580 of 1702 chefs
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Sankatei
さんか亭
- Higashi-Sapporo, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Naengmyeon (Korean cold noodle)
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三鹿 彰Akira Sanka
The Chef's Recommendations -
He loved cooking, so he made it his job, specializing in his prized yakiniku
Born on August 20th, 1962, in Fukushima, Hokkaido. He has always had an interest in cooking, so he decided to make a career out of it. He studied a variety of cuisines, including French and Italian, until his skills in each could stand on their own. Of all the cooking styles and foods he studied, he found the greatest joy in yakiniku barbeque, so he decided to make it his specialty. Of all the meats he grills, he specializes in beef, and he spends his days ensuring his yakiniku is grilled to perfection, with peerless flavor.
三鹿 彰Akira Sanka
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European Cuisine Tenn
欧風料理 典
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- French,Italian/French / General / French / European
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松尾 龍典Tatsunori Matsuo
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After working at famous restaurants in Roppongi, Ginza, and Fukuoka, Mr. Matsuo established his own style.
He was born in 1983 in Tokyo. After working at Treffe Miyamoto in Roppongi and Maxim's de Paris in Ginza, he moved to Fukuoka. He then joined a restaurant in Fukuoka City specializing in European cuisine. After that, he established his current cooking style through his experiences at many famous restaurants. At present, he is the owner and chef of Tenn.
松尾 龍典Tatsunori Matsuo
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Fresh Seafood Ikasei Main Branch
活魚料理 いか清 本店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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室田 秀文Hidefumi Murota
The Chef's Recommendations -
Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.
Born in Hokkaido in 1977. Soon after finishing high school, he moved to Tokyo to attend a cookery college with ambition to join the restaurant world. After graduating from college, he apprenticed for 7 years at izakayas specializing in Kappo (Japanese style cooking) and fresh fish. At the of 27, he returned to Hakodate to take over his father's restaurant. He is currently the store manager for [Seafood Ikasei Main Branch]. In May 2016, he opened a second store, [Ikasei Daimon] in Wakamatsucho, Hakodate.
室田 秀文Hidefumi Murota
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KOHAKU CHIBO Toranomon
琥 千房 虎ノ門
- Toranomon, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / Japanese Beef Steak
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原 敬規Takanori Hara
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Mr. Hara is a chef who puts his passion for teppanyaki, hoping people will enjoy them using all five senses.
He was born in 1983 in Hiroshima. Since childhood, he has loved to cook. After graduating from culinary school, he trained at a Japanese restaurant for two years. When he wanted to be involved in okonomiyaki, the soul food of his hometown, Hiroshima, he came across and joined CHIBO, a company that operates mainly okonomiyaki restaurants nationwide. Since 2020, he has been working as the manager of KOHAKU CHIBO Toranomon. As teppanyaki is cooked right in front of the guests, he ensures that they can enjoy not only the taste of the food but also the sight of it.
原 敬規Takanori Hara
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Katsudon Kouei
かつ丼 幸栄
- Kyobashi, Tokyo
- Katsudon /Katsuju (fried pork cutlet bowl),Japanese / Tonkatsu (fried pork cutlet) / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)
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加藤 大和Hirokazu Kato
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He brings out the best flavor of meat with his knowledge and experience.
He was born in Tottori. After working at a Teppanyaki (iron griddle grilling) restaurant in Osaka for several years, he moved to Tokyo to pursue his career as a chef. Currently, he works as a chef at Katsudon Kouei. Based on his knowledge and experience of meat acquired in the Teppanyaki world, he draws out meat's full flavor and serves it to his guests.
加藤 大和Hirokazu Kato
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TREE by NAKED yoyogi park
TREE by NAKED yoyogi park
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others
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Tsukiji Katsura
築地かつら
- Tsukiji, Tokyo
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Curry
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佐々木 竜Ryu Sasaki
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The passion and skill of Mr. Sasaki, who continues to follow his father, produce a fascinating teppanyaki.
He was born in 1987 in Toyko. Since his father was a Western-style chef, he had no hesitation in following in his father's footsteps. He started working part-time at a restaurant as a high school student and entered a restaurant in Ginza for training at 20. He continued to hone his skills for the next ten years and is now the head chef at Tsukiji Katsura. His cuisine, made with the utmost care and dedication to ingredients and his guests, is so beautiful that it is almost like a work of art and so delicious. Many people have been fascinated by his journey as a chef and his passion.
佐々木 竜Ryu Sasaki
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Unagi No Tokunaga Hokubu
うなぎの徳永 北部
- Kumamoto, Kumamoto
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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牛嶋 拓也Takuya Ushijima
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With the entire staff working together, Mr. Ushijima preserves the traditional eel.
He was born in 1995 in Kumamoto. Joined Tokunaga in 2010. He has been actively involved as a chef and server at various locations, including Unagi No Tokunaga Hokubu, Kyomachi Saryo Tokunaga, and Unagi Nobori. Currently, he manages multiple branches, supports staff across different locations, and protects the traditional flavors passed down.
牛嶋 拓也Takuya Ushijima
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Hidatakayama Hida-Gyu Kyodo-ryori Shusai
飛騨高山 飛騨牛 郷土料理 酒菜
- Hida/Takayama, Gifu
- Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Local Japanese Cuisine
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重森Shigemori
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Cooking as a chance to bring happiness and joy to others
The chef has always truly loved cooking. Hearing customers say, "It was delicious! Thank you," is a continuous source of inspiration through which she wants to stir emotions in many people with her work. Through that desire, she strives to provide happiness, fascination, and hospitality to visitors, allowing them to enjoy the local cuisine that is unique to Hidatakayama.
重森Shigemori
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An no Ie
アンの家
- Nakajima Park, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak
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大西 悦子Etsuko Onishi
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A mother wants children to eat real food.
Born in Hokkaido in 1950. Learned the basics of cooking in culinary school, and returned to her hometown in Hokkaido. One day, she learned about the Wagyu boom taking the world by storm, and she "wanted to offer real Wagyu beef at a reasonable price." In addition, there as the mother of a child, she also wanted her child to eat authentic food, and this lead to the decision to open her own shop.
大西 悦子Etsuko Onishi
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Drammatico
Drammatico
- Ogikubo, Tokyo
- Italian,Italian/French / Italian
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重岡 中也Chuya Shigeoka
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Steadily achieving his dreams through unshakeable conviction and efforts.
Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.
重岡 中也Chuya Shigeoka
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Tempura Suehiro
天麸羅 すえ廣
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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黒口 淳史Atsushi Kuroguchi
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Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.
He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined.
黒口 淳史Atsushi Kuroguchi
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Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch
中華居酒屋香香厨房 JR55ビル店
- Sapporo Station, Hokkaido
- Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)
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Ibushigin Kazuya
燻吟 かず家
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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横田 宗也Kazuya Yokota
The Chef's Recommendations -
Part-time work experience as a student attracted Mr. Yokota to the food and beverage industry.
He was born in March 1985 in Osaka. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). His skills were recognized, and he became a manager while still at university. At 25, he left the company and acquired various experiences to become independent. Then, he opened his first restaurant, Sumibi Kazuya, at 26. In November 2015, the first restaurant celebrated its 4th anniversary, and the second restaurant, IBUSHIGIN KAZUYA, was opened on December 6th. As the owner and chef of two restaurants, he continues to work tirelessly day by day.
横田 宗也Kazuya Yokota
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Kirakutei
きらく亭
- Yotsuya, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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佐藤正治Masaharu Sato
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Mr. Sato offers a "luxurious time" using only the finest ingredients.
Joined the company in 2009 at the age of 20. Over the past 15 years, learning every job from his predecessor, he has maintained the taste and quality that the restaurant is so proud of. Always respecting the spirit of the Japanese culture of omotenashi (hospitality) and his own sense of style, he looks forward to seeing many guests with smiling faces.
佐藤正治Masaharu Sato
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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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Ginza Namiki Hyotan
銀座並木 瓢箪 hyotan
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese
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Yakitori Shouchan Ebisu
焼き鳥 ショウチャン 恵比寿
- Ebisu, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
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沼澤 貴宏Takahiro Numasawa
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Mr. Numasawa continues to hone his skills to gain solid culinary expertise.
He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.
沼澤 貴宏Takahiro Numasawa
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Firenze Kita-Kyushu
フィレンツェ北九州
- Yahatahigashi-ku, Fukuoka
- Italian,Italian/French / General / Italian / Mediterranean
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高木 真義Masayoshi Takaki
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Destined for Western cuisine since birth, this chef spares no time or effort in his approach
Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.
高木 真義Masayoshi Takaki
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Kawagoe Kousushi
川越 幸すし
- Kawagoe, Saitama
- Japanese,Japanese / General / Unagi (eel) / Sushi
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長島 貴子Takako Nagashima
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Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.
She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.
長島 貴子Takako Nagashima
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