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721 - 740 of 1773 chefs

Ryuen Nishinakasu Branch

龍園 西中洲店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

上田 孝司Koji Ueda

After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef. 

He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.

上田 孝司Koji Ueda

Ristorante ACQUA PAZZA

リストランテ アクアパッツァ

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Italian,Italian/French / Italian

日髙 良実Yoshimi Hidaka

A pioneer who went to Italy to introduce Italian cuisine to Japan.

Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.

日髙 良実Yoshimi Hidaka

Wafuchuka Shoryutei

和風中華 招龍亭

  • Teramachi/Arimatsu, Ishikawa
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)

池田 和幸Kazuyuki Ikeda

The Chef's Recommendations

Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine

Born November 19th, 1974, a native of Takaoka, Toyama Prefecture. Since his parents were also Chinese food cooks, Kazuyuki Ikeda grew up being naturally acquainted with food since a young age. He liked all of the food that his parents made and felt that he wanted to make the same kind of food too. At the age of 20, his official training began in Kanazawa. He went around about four restaurants and went on to learn all about seasoning, working with ingredients, and more. He joined Wafuchuka Shoryoten in 2008. This head chef comes up with menu items that include a wealth of local seafood.

池田 和幸Kazuyuki Ikeda

Tetue. ~classique et nature~

Tetue.〜classique et nature〜

  • Shirokane/Shirokanedai, Tokyo
  • French,Italian/French / French / Wine / General

小村 健次Kenji Omura

Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.

He was born in 1975 in Shimane. Growing up watching his parents running a small restaurant, he naturally became a chef. Influenced by his father's Japanese cuisine but admiring the chefs on cooking shows, he chose the path of French cuisine to see a different world. After gaining experience at several stores in Tokyo, he moved to France. After returning to Japan, he worked as a chef at famous restaurants such as AUX BACCHANALES and L'ARTEMIS. In 2017, he became independent. In 2021, the name of the restaurant changed to Tetue.~classique et nature~ and rebranded. He is also a certified sommelier.

小村 健次Kenji Omura

Hakata Motsunabe Yamanaka Akasaka Branch

博多もつ鍋 やま中 赤坂店

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

内間 洋喜Hiroki Uchima

Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).

Mr. Uchima was born in 1986 in Fukuoka. After graduating from culinary school, he started working at a hotel, beginning his career in the Western food department. He then resigned from that hotel and built up his experience at a restaurant and izakaya (Japanese pub). His next step after that was to try out the life of a salesman. Still, his attraction to dining was reignited, and he challenged himself to enter that world again. He joined the Hakata Motsunabe Yamanaka Akasaka Branch in 2018 and now shows off his skills as both the restaurant's assistant manager and chef. 

内間 洋喜Hiroki Uchima

Ristorante Quattro Foglio

リストランテ クワトロ・フォリオ

  • Ageo/Okegawa/Konosu, Saitama
  • Italian,Italian/French / Italian / Cocktail / Wine

内村 孝一Koichi Uchimura

He became a chef by being influenced by his mother and training in France.

He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.

内村 孝一Koichi Uchimura

Kaisendokoro Sushi KAITO Mojiko Main Branch

海鮮処・寿司 海人 門司港本店

  • Moji, Fukuoka
  • Sushi,Japanese / General / Fugu (blowfish) / Sushi

田中 俊彦Toshihiko Tanaka

Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.

He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joinedKaisendokoro Sushi KAITO Mojiko Main Branch. He continues to create beautiful and delicious dishes, making full use of the skills he has cultivated and his keen eye for discerning ingredients.

田中 俊彦Toshihiko Tanaka

Ginza Namiki Hyotan

銀座並木 瓢箪 hyotan

  • Shimbashi/Shiodome, Tokyo
  • Japanese Sosaku (creative),Japanese

Hashimoto

はし本

  • Gokoku-ji, Tokyo
  • Japanese,Japanese / Unagi (eel) / Sake

橋本 信二Shinji Hashimoto

The Chef's Recommendations

The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.

Born in Tokyo in 1967. When he was a primary school pupil, he became conscious of succeeding the restaurant as the 6th generation owner. When he was a university student, the 5th generation owner passed away. He helped the family business, and entered the restaurant right after the graduation. Leaving the grilled dishes to other veteran cook, he worked every morning for an eel wholesaler while assisting the restaurant. In about 2 years of training, he acquired skills to select and dress eels. At the age of 30, he became in charge of grilled dishes. He is currently maintaining the traditional taste of the long-established restaurant as the 6th generation owner.

橋本 信二Shinji Hashimoto

SKYTREE(R) VIEW RESTAURANT REN

スカイツリー(R)ビューレストラン簾

  • Kinshicho/Sumiyoshi, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本 哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.  

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本 哲也Tetsuya Miyamoto

Ristorante TSUMU

RistoranteTSUMU

  • Tsukuba, Ibaraki
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

大井 健司Takeshi Oi

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.

大井 健司Takeshi Oi

Oniku Shoan Harubina

御肉匠庵 春日那

  • Oita, Oita
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean

桐村 将司Masashi Kirimura

A chef who welcomes diners with heartfelt service and carefully prepared food.

Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.

桐村 将司Masashi Kirimura

Coltrane Kyoto Branch

Coltrane 京都店

  • Shijokawaramachi/Teramachi, Kyoto
  • Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer

中西 りえRie Nakanishi

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

Sazanami

  • Toba/Shima, Mie
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood

林 竜次Ryuji Hayashi

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

Kappo Hakutaka

割烹 白鷹

  • Nagarekawa/Yagembori, Hiroshima
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop

河口 洋平Yohei Kawaguchi

He succeeded his family business as he found in Tokyo that working at a kitchen counter was fun and made him happy.

Born in 1975 in Hiroshima Prefecture. His grandmother is the founder of [Hakutaka]. As the restaurant was a part of his daily life since he was small, naturally he decided to be a chef. He went up to Tokyo after graduating from high school and had training at [Tsuyama], a kappo (traditional Japanese) restaurant in Akasaka for about 5 years, then worked as an opening staff at a Japanese restaurant in Roppongi. In Tokyo, he learned cooking techniques and realized that it was fun working as a chef at a kitchen counter. He went back to his hometown and worked at [Hakutaka] run by his family, and became the 3rd generation at the age of 28.

河口 洋平Yohei Kawaguchi

Sushi Hakata Matsumoto Yaesu Branch

鮨 博多まつもと 八重洲店

  • Nihonbashi, Tokyo
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

PIZZAHOUSE

PIZZAHOUSE ピザハウス

  • Urasoe, Okinawa
  • Italian,Italian/French / Italian / Pizza / Steak

坂本 昭司Shoji Sakamoto

The Chef's Recommendations

He was brought up with home-grown vegetables, fruits, and rice, and always felt close to food

He was born in Saitama in 1960. He moved to Tokyo when he was 18 years old, after working part-time in a western style restaurant, he made up his mind to live as a chef. He was trained by chef Sakai of [La Rochelle] for 10 years beginning in 1987. On his days off, he deepened his knowledge of ingredients at a specialized butcher and Tsukiji fish market. During that time he had experienced as chef at the official residence of the Japanese ambassador as well as being in charge of catering for the Consulate General. In 1992 he started his training again under chef Sakai and in 2004 started working at [PIZZA HOUSE]. In 2015 he became the third head of the company, now he is playing an active role as an owner chef who both serves customers and  develops new menus.

坂本 昭司Shoji Sakamoto

Yakiniku Horumon Nikucho

焼肉ホルモン にくちょ

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Sushi Mukau

鮨 無何有

  • Shirokane/Shirokanedai, Tokyo
  • Sushi,Japanese / Sushi / Wine

大山 武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山 武雄Takeo Oyama

Osakaya Hamaguchi Main Branch

大阪屋 浜口本店

  • Nagasaki City, Nagasaki
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

小松 貴之Takayuki Komatsu

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松 貴之Takayuki Komatsu

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