41 - 60 of 1766 chefs
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Wine to Washoku Mikuri
ワインと和食 みくり
- Shijokawaramachi/Teramachi, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine
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西 正希Masaki Nishi
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Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.
He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie. After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.
西 正希Masaki Nishi
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Sushi Nakano
鮨なか乃
- Kannai/Bashamichi, Kanagawa
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / General
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中野 満博Mitsuhiro Nakano
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Mr. Nakano has continued to walk the path of sushi and pursued a piece that delights the guests.
He was born in Yokohama, Kanagawa. Fascinated by the world of sushi and has been walking that path since the age of 17. After gaining training, he opened Sushidokoro Nakano. With the belief to create an ideal restaurant, the restaurant was renewed as Sushi Nakano on April 29, 2022. He continues to devote himself to achieving even greater heights.
中野 満博Mitsuhiro Nakano
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Nikutei Yuhi
肉亭 結
- Shijokawaramachi/Teramachi, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Kaiseki (tea-ceremony dishes)
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桜井 敬士Keiji Sakurai
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Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.
He was born on March 10, 1973 in Shiga. The reason he chose to become a chef was because of his strong will to test how much he could do in one path. He studied mainly Kyoto cuisine at Hotel Okura Kyoto's Irifune. He is currently the head chef of Nikutei Yuhi. By continuing to grow in the culinary world and challenging his limits, he continues to hone his true skills and passions.
桜井 敬士Keiji Sakurai
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Omi-Kaiseki Kiyomoto
近江懐石 清元
- North Otsu, Shiga
- Kaiseki (course menu),Japanese / General / Kyoto Cuisine / Japanese Sosaku (creative cuisine)
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清本 健次Kenji Kiyomoto
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Mr. Kiyomoto offers Omi Kaiseki with ingredients unique to Omi, using the exceptional skills he acquired in Kyoto cuisine.
He was born in 1967 in Shiga. After graduating from high school, he entered the culinary world. At 23, he took over his family's ryokan (Japanese-style hotel) and switched to kappo (Japanese cooking). He trained under Mr. Akihiko Maruta at Kyoto Cuisine Maruta and Mr. Seiji Tone, the head chef at Biwako Hotel. Studied under Mr. Akiyuki Shingu, the head of the Seiwa Shijyoryu (the Way of Court Knives), and served as a ceremonial chef at the Hiyoshi Taisha Shrine, Omi Jingu Shrine, and Ise Jingu Shrine. In 2004, he was featured in an NHK human documentary program about the inheritance of Kyoto's Osechi cuisine, which received a great response. In 2010, he assumed the name of Kensei Kiyomoto, the 35th head chef of the Seiwa Shijyoryu.
清本 健次Kenji Kiyomoto
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HILLS CLUB
HILLS CLUB
- Marunouchi, Aichi
- Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak
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武田 茂雄Shigeo Takeda
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Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."
Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.
武田 茂雄Shigeo Takeda
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Teppanyaki Bian Yokohama
鉄板焼 美安 横浜
- Kannai/Bashamichi, Kanagawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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小野田 弘毅Hiroki Onoda
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Mr. Onoda's interest in food began at an early age and led him to become a chef.
He was born in 1958 in Tsukiji, Tokyo. With a father who was a wholesaler, he was exposed to food from an early age and became a chef. While working hard at a Japanese restaurant, he encountered Bian when things were going differently than expected. It has about eight branches in Tokyo, but the Yokohama branch is characterized by its space. Although people tend to imagine teppanyaki as a style where food is grilled right before them, Onoda says that his restaurant's style of serving food in private rooms results from consideration for the customers' comfort.
小野田 弘毅Hiroki Onoda
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SUSHI-FUMI
鮨 ふみ
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood
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平谷 史郎Fumio Hiraya
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Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.
He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.
平谷 史郎Fumio Hiraya
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Matoi Ginza
まとい銀座
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine
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的場 圭司Keiji Matoba
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Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.
Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.
的場 圭司Keiji Matoba
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EL CIELO Kitanozaka Branch
EL CIELO 北野坂店
- Sannomiya, Hyogo
- Italian,Italian/French / Italian / Pasta / Pizza
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仲井 睦Mutsumi Nakai
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Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.
He was born in 1984 in Hyogo. The first time he ate Italian food, he was impressed, which led him to become an Italian chef. In 2018, he went to Firenze, Italy. For four and a half years, he devoted himself to learning everything from Italian regional cuisine to innovative techniques and actively interacted with experienced chefs. In 2023, he opened EL CIELLO with his younger brother. They continue to prepare attractive dishes with perfect teamwork as brothers.
仲井 睦Mutsumi Nakai
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Miyagawacho Tensho
宮川町天匠
- Gion, Kyoto
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)
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長谷川 隆次Ryuji Hasegawa
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Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.
He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho.
長谷川 隆次Ryuji Hasegawa
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Takuan Botantei
たくあん・牡丹亭
- Nishi-Shinjuku, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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贄田 道浩Michihiro Nieda
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Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.
He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.
贄田 道浩Michihiro Nieda
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Sukiyaki Shabu-shabu Medetaya
すき焼きしゃぶしゃぶ めでたや
- Asakusabashi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
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一場 恵Megumi Ichiba
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Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.
She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.
一場 恵Megumi Ichiba
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Jyanome Sushi
蛇の目寿司
- Rumoi, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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牧戸 裕太Yuta Makito
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Mr. Makito offers seasonal ingredients selected with keen eyes and the best cooking methods.
He is currently working as a chef at Jyanome Sushi. With its roots in a fresh fish restaurant, Jyanome Sushi is proud of its seasonal ingredients, which are selected with keen eyes for quality. For guests who visit the restaurant for various purposes, Mr. Makito offers excellent dishes that satisfy the five senses, valuing the individuality of the high-quality ingredients.
牧戸 裕太Yuta Makito
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Kuroge Wagyu Senmonten Nikuya Fumitsuki
黒毛和牛専門店 肉屋 文月
- Kokusai dori, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Okinawa Cuisine
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佐久本 友幸Tomoyuki Sakumoto
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Mr. Sakumoto is creating a restaurant where customers can enjoy high-quality ingredients at a reasonable price and in an at-home atmosphere.
He was born in Okinawa in 1979. He started studying at 19, mainly at Japanese restaurants in Okinawa Prefecture, before opening Nikuya Fumitsuki. He now works as the owner. The restaurant uses high-quality ingredients, yet the prices are reasonable, and the staff's hospitality is friendly. He is dedicated to creating a homey atmosphere where guests can enjoy their meals without feeling self-conscious.
佐久本 友幸Tomoyuki Sakumoto
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Nihonryori Mochizuki
日本料理もちづき
- Oshiage, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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内海 圭史Keiji Utsumi
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Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.
He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.
内海 圭史Keiji Utsumi
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Steak House Kanai Omuro-Kogen Branch
ステーキハウス金井 大室高原店
- Ito/Shimoda, Shizuoka
- Steak,Yakiniku/Steak / Steak / Western Sosaku (creative cuisine) / Western Teppanyaki (iron griddle grilling)
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金井このみKonomi Kanai
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Ms. Kanai brings her experience at a Sushi restaurant to Teppanyaki.
She gained ten years of training and experience in service and cooking at Sushi Irifune in Ito, Shizuoka. Later, she studied Teppanyaki and Western cuisine at Steak House Kanai Omuro-Kogen Branch. Her experience at the sushi restaurant has earned a reputation for her steaks and meat sushi, which are served with Amagi Wasabi from Amagi, Shizuoka Prefecture.
金井このみKonomi Kanai
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bar & chocolate CACAOTAIL
bar＆chocolate CACAOTAIL
- Monzen-Nakacho, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
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萩原 陽介Yosuke Hagiwara
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Mr. Hagiwara brings new pleasure to the bar with chocolate cocktails and house-made chocolates.
He was born in 1980 in Tokyo and is the owner and sommelier of CACAOTAIL. Fascinated by the depth of cocktails, he became a bartender. After honing his skills at authentic bars and restaurants in Tokyo, such as Ally's Bar, he established his current bar in the fall of 2018 and started his own business. He has made many original chocolate cocktails under the theme of pairing alcohol and chocolate, which fascinated him through his experiences. He is creating new horizons for the bar, such as offering house-made chocolates prepared from cacao beans.
萩原 陽介Yosuke Hagiwara
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Irifune Ito-ekimae Branch
入船伊東駅前店
- Ito/Shimoda, Shizuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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金井 克彦Katsuhiko Kanai
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Pursuing sushi for 30 years.
Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.
金井 克彦Katsuhiko Kanai
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Yakiniku/Maki-ryori Karasuma Rock
焼肉・薪料理カラスマロック
- Shichijo/Tambaguchi, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)
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齋藤 勇介Yusuke Saito
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Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.
He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.
齋藤 勇介Yusuke Saito
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Kuroge Wagyu Junniku Yakiniku M.M.ya
黒毛和牛純肉焼肉 M.M.ya
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu
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濱 健一Kenichi Hama
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Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.
Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.
濱 健一Kenichi Hama
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