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581 - 600 of 1778 chefs

Shokusai Izakaya Enishi

食彩居酒屋 縁

  • Korinbo/Katamachi, Ishikawa
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

宮崎 駿Syun Miyazaki

Mr. Miyazaki realized his dream of having "his own restaurant" to make people smile with his cooking.

He was born in 1994 in Toyama Prefecture. He always enjoyed making others happy through food, became a police officer after graduating from school, and worked at a local police box in Toyama. Later, he encountered the world of Japanese cuisine and decided to pursue his dream of owning a restaurant where he could make people smile with his cooking. He trained at a long-established traditional restaurant in Kanazawa, honing his culinary skills. After gaining experience as a traveling chef, he achieved his long-held dream and opened his own restaurant, Shokusai Izakaya Enishi, in November 2022.

宮崎 駿Syun Miyazaki

Kuroge Wagyu Nikusho Ichie Koshitsu Bettei

黒毛和牛肉匠いちえ 個室別邸

  • Kita-Shinchi, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

西尾 僚Ryo Nishio

The Chef's Recommendations

A part-time job during college led Mr. Nishio to become a chef.

He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.

西尾 僚Ryo Nishio

Watahan

わた半

  • Sannomiya, Hyogo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Steak

田村 裕文Hirofumi Tamura

Hoping to create smiles with delicious food from Tamba, Mr. Tamura opened Watahan with his family.

Mr. Tamura was born in 1966 in Osaka and raised in Kobe since the age of 7. At 22, he started his career as a chef at a Teppanyaki (iron griddle cooking) restaurant. He learned about cuisine, customer service, and meat, then opened Watahan in 1993. He has endeavored to create a friendly restaurant with warmth and hospitality for his guests. As the manager, he and his younger sister are currently looking to celebrate the 30th anniversary of the restaurant's opening, and he is running the restaurant to apprise the new generation of the deliciousness of Sanda beef.

田村 裕文Hirofumi Tamura

Gyukaku Shinjuku Omekaido Overbridge Branch

牛角 新宿大ガード店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

髙原あゆみAyumi Takahara

Ms. Takahara welcomes guests with Japanese hospitality, energy, and a smile.

She has been working for 15 years at Gyukaku, located in Shinjuku, in the heart of Tokyo. It is visited by guests from many different countries every day. With a smile, she works hard daily to provide a pleasant dining experience for all customers in the spirit of Japanese-style hospitality.

髙原あゆみAyumi Takahara

Sushi Kaki Shinjuku Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch

寿司 牡蠣 新宿スシエビス 新宿西口小滝橋通り

  • Nishi-Shinjuku, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

飯田 徹也Tetsuya Iida

The love of sushi comes to shape: A reliable chef's challenge utilizing the experience at a major restaurant.

Mr. Iida was born in 1982 in Chiba. His love of sushi led him to a career in the culinary arts. He trained for 17 years at a major sushi chain and developed solid skills and experience.  In 2023, at the chairman's invitation, he joined the Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch. With his inquisitive mind and skill, he contributes to developing popular menus and quality improvement at the restaurant. He became the head chef in February 2024.

飯田 徹也Tetsuya Iida

Japanese cuisine Saga SUN MEMBERS Kyoto Saga

日本料理嵯峨 サンメンバーズ京都嵯峨

  • Sagano/Uzumasa, Kyoto
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

竹内 千秋Chiaki Takeuchi

The Chef's Recommendations

Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.

He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.

竹内 千秋Chiaki Takeuchi

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

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

Ipponyari

一本槍

  • Fushimi/Daigo, Kyoto
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

山中 宏明Hiroaki Yamanaka

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.

山中 宏明Hiroaki Yamanaka

Hozukiya

ほおずきや

  • Ariake, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Unagi (eel)

笠原 佑太Yuta Kasahara

''Food has the power to bring joy to people.'' Admiring the work of chefs, Mr. Kasahara started pursuing a career in the culinary arts.

He was born in 1991 in Ibaraki. His decision to become a chef was made during his student days after watching media that focused on the lives of culinary professionals. Believing in the power of food to make people smile and wanting to bring smiles to faces through his own cooking, he joined his current company. Since then, he has built his career as a chef at various restaurants, including Hozukiya. Cherishing the initial belief that food has the power to bring joy to people, he approaches cooking every day with this in mind.

笠原 佑太Yuta Kasahara

Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch

菓匠 花桔梗 名古屋能楽堂 蓬左 hosa 店

  • Marunouchi, Aichi
  • Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Coffee / Japanese Tea

伊藤 誠敏Masatoshi Ito

Born into a family of Japanese confectioners for generations, following the path of Wagashi.

Mr. Ito was born in 1978 in Aichi. As his family owned a traditional Japanese confectionery shop, he grew up watching his grandfather and father, both confectioners and naturally aspired to follow in their footsteps. Trained at "Chou" in Nagoya and opened his own confectionery shop, Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. Located on the first floor of the Nagoya Noh Theater, where Noh and Kyogen plays are performed, the shop gained popularity as a place to enjoy traditional wagashi after experiencing Japanese culture.

伊藤 誠敏Masatoshi Ito

Nikusho Gyuko Shinsaibashi Branch

肉匠 牛虎 心斎橋店

  • Minamisemba, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小川 智大Tomohiro Ogawa

Seeing Mr. Ogawa's experienced coworkers made him realize the joys of customer service.

He was born in 1984 in Nara. When Mr. Ogawa worked part-time at the Japanese BBQ restaurant Urae-tei, he was inspired by senior employees and learned the joys of customer service. This experience led him to become a chef who discovered the joys of cooking in addition to customer service. He then trained and refined his skills at another Japanese BBQ restaurant. He currently works at the Shinsaibashi branch of Nikusho Gyuko. He talked about the importance of customer service, which values thoughtful care.

小川 智大Tomohiro Ogawa

Jukusei-zushi Koshiro

熟成鮨 光史郎

  • Hirao/Kiyokawa, Fukuoka
  • Sushi,Japanese / General / Sushi / Sake

菅 浩一郎Koichiro Suga 

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

Mr. Koichiro Suga was born in 1972 in Fukuoka Prefecture. He jumped into the food and beverage industry as he was interested in cooking. He started his career at a Japanese restaurant. After that, he improved his skills at ryokans (Japanese-style hotels), hotels, and traditional Japanese cuisine restaurants. Although he has been focusing on Japanese dishes, he also has been studying sushi. At 37, he started working at Tshubakitei in Hotel De Shiki in Kurume City. He then became a manager. After working for about 8 years, he left the company. In December 2017, he opened his own restaurant, Jukusei-zushi Koshiro, as the head chef.

菅 浩一郎Koichiro Suga 

Noichi Shokudou

の一食堂

  • Numazu, Shizuoka
  • Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

中島 稲一Inakazu Nakajima

To uphold the restaurant's tradition. Mr. Nakajima's culinary journey began in the fisheries industry.

He was born in 1962 in Shizuoka. As the eldest son, he felt it was inevitable that he would take over the family business run by his parents. Therefore, he decided early on to become a chef. After graduating high school, he joined Dainobu Suisan, a fishery company located within the Numazu fish market, where he spent about two years learning about procurement. Then, he trained for about three years at Maruto Suisan in Toi, Izu-shi. After that, he returned home to take over the family business. He now runs the restaurant with his wife and two daughters.

中島 稲一Inakazu Nakajima

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

青木 俊介Shunsuke Aoki

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

Gion Kitagawa Hanbee

祇園 北川半兵衞

  • Gion, Kyoto
  • Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea

山形 陽Yo Yamagata

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.

山形 陽Yo Yamagata

TEPPANYAKI 10 FUKUOKA

TEPPANYAKI 10 FUKUOKA

  • Daimyo, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Western Teppanyaki (iron griddle grilling) / Cake / Wine

菊地 大二郎Daijiro Kikuchi

Mr. Kikuchi is a teppanyaki master who puts excitement and passion on a plate and brings a smile to people's faces.

He was born in 1991 in Saitama. Since childhood, he has admired chefs who have appeared in the media and cultivated a passion for food. He was particularly captivated by Teppanyaki's unique presentation, which led him to pursue a career in the cooking industry. In 2023, he was appointed the company's general chef for the Kyushu area and the chef at TEPPANYAKI 10 FUKUOKA. He has also appeared in various media to convey the charm of Teppanyaki. With the motto of "smile for thriving business," he brings joy and surprise to many people.

菊地 大二郎Daijiro Kikuchi

Baniku to Kaki no Sousaku Bal motto.

馬肉と牡蠣の創作バル motto.

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster

高田 将規Masanori Takada

Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.

He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.

高田 将規Masanori Takada

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch

京都スタンドきよきよ三条神泉店

  • Shijo Omiya, Kyoto
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野 陽平Yohei Ono

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.

小野 陽平Yohei Ono

Hakata Motsunabe Yamanaka Hakata Branch

博多もつ鍋 やま中 博多店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

冨永 隆二Ryuji Tominaga

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches. 

冨永 隆二Ryuji Tominaga

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)

日下 隆二Ryuji Kusaka

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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