661 - 680 of 1796 chefs
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Tokachi Butadon Ippin Chitose Branch
十勝豚丼いっぴん 千歳店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine
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尾? 将志Masashi Ozaki
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For that single word "delicious", Mr Ozaki carefully grills the pork every day.
He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."
尾? 将志Masashi Ozaki
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Sapporo Shinmendokoro Yukimura
札幌真麺処 幸村
- Susukino, Hokkaido
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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辻村 康 Kou Tsujimura
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Mr. Tsujimura brings smiles to many people's faces with a second-to-none passion for ramen.
He was born in 1979 in Hakodate, Hokkaido. He worked in sales for 16 years and was also involved in many food-related jobs. Having loved ramen since college, he continued to explore the taste of ramen and developed a delicious ramen flavor. He decided to open a restaurant to share his belief in this delicious taste. After training, he opened Sapporo Shinmendokoro Yukimura, which has attracted many people. His passion for ramen remains unchanged as he continually evolves and seeks new deliciousness daily.
辻村 康 Kou Tsujimura
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Restaurant Virbius
レストラン ウィルビウス
- Mitaka, Tokyo
- French,Italian/French / French
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赤松 如記Yukinori Akamatsu
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Culinary career built up by experiences supported by lucky encounters at various prestigious restaurants
Born in 1973 in Shizuoka Prefecture. After graduating from a senior high school, he entered a company, but changed his career to pursue his childhood dream to be a chef. He started working at a western restaurant, where he was fascinated with French cuisine. When he was 22, he went to France and spent 5 years and a half to build up his experience at various places such as a three stars restaurant [Georges Blanc] in Paris, [Hostellerie Due Vieux Moulin] in Bourgogne, and [Saint James] in Bordeaux. After returning to Japan, he entered a famous French restaurat "Kitajimatei". 3 years later, he became independent and opened a small bistro in downtown. In 2012, he opened [Virbius].
赤松 如記Yukinori Akamatsu
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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CHIKICHIKI Temma Branch
CHIKICHIKI 天満店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
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大倉 祥幸Yoshiyuki Okura
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With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."
He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.
大倉 祥幸Yoshiyuki Okura
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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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Koromo Sushi
築地 挙母鮨
- Tsukiji, Tokyo
- Sushi,Japanese / Sushi
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星野 秀幸Hideyuki Hoshino
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Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.
Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.
星野 秀幸Hideyuki Hoshino
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Sazanami
漣
- Toba/Shima, Mie
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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林 竜次Ryuji Hayashi
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He made his middle school dream a reality by becoming a head chef at the young age of 32.
He was born in 1973 and raised in Tokyo. His fascination with professional cooking started in middle school and led him to specialize in the culinary arts during his high school years. He went on to spend seven years studying at several traditional Japanese restaurants, which included Takamura in Roppongi, Egawa in Ginza, and Ajisai in Akasaka. Then, because of a connection he made in Mie Prefecture, he moved there at age 25 to start a job at Sazanami. After seven years on the job, he was promoted to a head chef at the age of 32. He makes his way to local fisheries every morning for fresh ingredients and takes advantage of his veteran skills and judgment to deliver the best food that Toba has to offer.
林 竜次Ryuji Hayashi
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Sangubashi IBUSANA
参宮橋いぶさな
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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岡崎 安統Yasunori Okazaki
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Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.
Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.
岡崎 安統Yasunori Okazaki
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Ristorante Kurodino
リストランテ クロディーノ
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta
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丸山 孝一Koichi Maruyama
The Chef's Recommendations -
The dream of a boy who liked cooking has come true after working in the kitchen of a renowned restaurant.
He was born in 1975 in Saitama. As he liked cooking since he was an elementary school student, when he became a high school student he started working part time at a cake shop, while belonging to a Judo club. He decided to be an Italian chef by recommendation of the cake shop owner, and entered a cooking school. In 1995, he entered the company [ENOTECA PINCHIORRI TOKYO]. After working their main branch in Florence as a patissier, he worked at Tokyo branch as the sous-chef for 5 years from 2005. His stylish dishes bring out the original tastes of the ingredients.
丸山 孝一Koichi Maruyama
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Onzoshi Kiyoyasutei
御曹司 きよやす邸
- Roppongi, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)
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今野 正博IMANO MASAHIRO
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He started as a chef and his career carried him into management.
He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!
今野 正博IMANO MASAHIRO
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Toriya Otori
鶏屋 鳳
- Otaru/Yoichi/Shakotan, Hokkaido
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
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八木 裕史Hirofumi Yagi
The Chef's Recommendations -
A chef with passion entered the cooking field to realize his dream since he was young.
He was born in June 1973 in Hokkaido. He wanted to be a chef since he was young, as he liked to please people with his food. To realize this dream, he entered the restaurant industry. While operating a bar and serving alcohol and delicious food there, he started thinking about opening a restaurant specializing in chicken, and the thought got stronger. In 2008, being fully prepared, he opened [Toriya Otori]. This restaurant has become popular serving delicious chicken dishes elaborated in their own ways, and many guests return as repeaters. He is always searching for dishes that the guests will become addicted to.
八木 裕史Hirofumi Yagi
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Taj Mahal Sapporo Factory Branch
タージ・マハールサッポロファクトリー店
- Sapporo Station, Hokkaido
- Indian,Other Asian / Curry / Indian Curry / Soup Curry
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Deewan SinghDeewan Singh
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Mr. Singh offers authentic tandoor cuisine based on his training experience in India.
He was born in India. Growing up in a family of cooks, he naturally decided to pursue a culinary career under the influence of his brothers and father. He gained various experiences in hotels all over India. In 2018, he came to Japan to replace his brother, who was the chef at Taj Mahal Sapporo Factory restaurant, when he returned to India. Specializing in tandoori cuisine, he brings the authentic flavors of India to Hokkaido.
Deewan SinghDeewan Singh
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Maruya Honten Osaka Umekita Green Place Branch
まるや本店大阪うめきたグリーンプレイス店
- Osaka Station/Umeda Station, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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山本 勝美Katsumi Yamamoto
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Mr. Yamamoto is the master of "grilling" who supports Maruya Honten in Osaka.
He was born in Aichi. After graduation, he got a job at Unagi restaurant. While diligently engaging in daily tasks, he learns flower arrangements and tea ceremonies and also enjoys art appreciation and collecting ceramics on holidays. The sensibility cultivated through exposure to Japanese culture is utilized in his cooking techniques and presentation. Joined Maruya Honten in 2014. He was quickly hired as a full-time employee after starting as a part-timer. As the main person responsible for grilling Unagi, he contributes to the management and training of the next generation. He took the initiative to open a new branch in Osaka, participating in the process from the store's planning. Currently, he serves as the head chef at the Osaka Umekita Green Place Branch.
山本 勝美Katsumi Yamamoto
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Agu-buta Shabu & Okinawa ryori Asatoya
アグー豚しゃぶ&沖縄料理 安里家
- Asato/ Sakaemachi Market, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Okinawa Cuisine
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大濱 太彰Hiroaki Ohama
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Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.
He wanted to work in a job where he could interact with people, so he entered the world of food and beverage. As he worked in restaurants, he became more and more interested in serving customers as well as in making food. Wanting to cook delicious food himself, he began learning about cooking enthusiastically. At Asatoya, he shows his natural cheerfulness and adds energy to the restaurant.
大濱 太彰Hiroaki Ohama
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Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch
ひとりしゃぶしゃぶ七代目松五郎 新宿東宝ビル店
- Shinjuku West Exit/Tochomae, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.
He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.
百瀬 和輝Kazuki Momose
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Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane
厳選和牛 石窯塊肉ステーキ 石窯焼 時ノ鐘
- Fukui Station, Fukui
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Korean
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加藤 諭Satoru Kato
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A chef and a sommelier, a master chef with two sides
He was born in Kyoto in 1986. He used to cook as a child while his parents were working. Attracted by how interesting cooking is, he decided to become a chef. After graduating from Kyoto cooking college, he polished his skills working at French and Italian restaurants in Kyoto. While working at an Italian restaurant in Fukui, he became a certified sommelier. He next became the head chef at a French restaurant where he played an active role. He was appointed as the head chef of [Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane] in May 2019 after meeting the CEO of his present company.
加藤 諭Satoru Kato
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Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch
魚料理 渋谷 吉成本店 丸の内店
- Marunouchi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.
He was born in 1973 in Tokyo. His culinary career started in Hokkaido at the age of 20, where he honed his skills in French and Western cuisine in addition to Sushi and Japanese cuisine. He returned to Tokyo in his mid-twenties and worked as a head chef at an izakaya (Japanese-style pub) before establishing his restaurant, "Yoshinari Honten," in Shibuya at 27. Offering seafood dishes that make the most of his culinary skills and imagination, trained in various genres, he has developed the restaurant into a popular one. In 2019, he opened a sister restaurant in Marunouchi. At the gateway to Tokyo, it serves exquisite fish dishes and sushi courses with a new twist, winning the hearts of guests from Japan and abroad.
中村 吉成Yoshinari Nakamura
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La Cuisine Enju
Ｌａ Ｃｕｉｓｉｎｅ 槐
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak / French
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山田 章裕Akihiro Yamada
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Trained in Kyoto, France, and Shima.
Mr. Yamada joined Miyako Hotel in 1988. In 1993, he moved to France, where he studied in three- and two-star restaurants for about two years. After returning to Japan, he became the chef of the restaurant Grand View and the contemporary French restaurant Espoir in 2002. In 2009, he became the owner-chef of the restaurant Grand View. In 2016, he was appointed head chef at Shima Kanko Hotel's The Club; in 2019, he became head chef and head of the food and beverage department. In 2020, he opened La Cuisine Enju.
山田 章裕Akihiro Yamada
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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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