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761 - 780 of 1760 chefs

Unagi-ka Shibafuku-ya

うなぎ家 しば福や

  • Nagoya Station, Aichi
  • Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田 哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya]. 

柴田 哲滝Satoru Shibata

Restaurant KEI

レストランKEI

  • Toyohashi, Aichi
  • French,Italian/French / General / French / Wine

今里 武Takeshi Imazato

The Chef's Recommendations

Food has been a part of his life since childhood, which led him to a career in the culinary world

He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.

今里 武Takeshi Imazato

Niku no Asatsu

肉のあさつ

  • Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

Niku no Tajima KAMEIDO CLOCK branch

肉の田じま カメイドクロック店

  • Kameido, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer

重黒木 巧Takumi Jukurogi

Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.

He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.

重黒木 巧Takumi Jukurogi

Kioicho Fukudaya

紀尾井町 福田家

  • Nagatacho, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下 俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下 俊一Shunichi Matsushita

IL TEATRINO DA SALONE

IL TEATRINO DA SALONE

  • Hiroo, Tokyo
  • Italian,Italian/French / Italian / Pasta

岡野 裕太Yuta Okano

Traveled to Italy at a young age and became acquainted with cuisines of many regions

Chef Okano was born in Osaka in 1986. Seeing as his childhood home was a sushi shop, he naturally desired to be a chef. At age 18, he started working and training at an Italian restaurant in his hometown, and in 2009, he decided go to Italy. For three years and ten months, he gained experience working in Italian restaurants in Piedmont, Marche, and Campania, mastering both traditional and reconstructed Italian dishes. When he returned to Japan in 2013, he began working as sous chef at QUINTOCANTO, and started his current position in May 2015.

岡野 裕太Yuta Okano

Unagi Komagata Maekawa Soramachi Branch

鰻 駒形 前川 ソラマチ店

  • Oshiage, Tokyo
  • Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)

高梨 伸夫Nobuo Takanashi

His yearning to be a chef led him to be an unagi chef. His wish is to serve great meals to a lot of people.

He was born in 1979 in Saitama. Impressed by professional works and dedications of chefs that appeared in the TV show, [Iron Chef], he started to wish to become a chef himself. He found employment at a Japanese restaurant with the hope of cooking and serving delicious meals to people. After gaining experiences in Japanese restaurants and unagi restaurants, he started training himself to be a dedicated unagi (eel) course dinner chef. Since 2012, he has been working for Unagi Komagata Maekawa Soramachi branch as a chef.

高梨 伸夫Nobuo Takanashi

Zenkai Kosho

全開口笑

  • Korinbo/Katamachi, Ishikawa
  • Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative cuisine)

竹内 公明Komei Takeuchi

By having two chefs as parents he was able to familiarize himself with cooking at a young age.

Born on July 4th, 1960 in Ishikawa Prefecture. He graduated from Ishikawa Prefectural Kanazawa Nishikigaoka High School, then the Tokyo School of Culinary Arts. His parents were forerunners of Chinese cuisine in Ishikawa, having opening their own restaurant, Chinkaro, in 1970, and it was through helping them that he grew familiar with cooking. In Tokyo, he worked for Nankoku Shuka Main Store in Harajuku, then trained at a number of famous Chinese restaurants in Yokohama. After that, he opened the local Kanazawa Zenkai Kosho, where he remains to this day. Along with plying his skills every day in the kitchen, he shows off his hobby, guitar-playing, with a live event on our second floor three times a year.

竹内 公明Komei Takeuchi

Hakata Motsunabe Yamanaka Main Branch

博多もつ鍋 やま中 本店

  • Minami-ku, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中 幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for Hakata Motsunabe Yamanaka, taking an active role in the workplace. 

山中 幸一Koichi Yamanaka

Beef-Professional private Shinjuku Main Branch

完全個室 牛の達人 private 新宿本店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江 直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江 直人Naoto Horie

Orankuya Main Branch

おらんく家 本店

  • Kochi Station/Harimayabashi, Kochi
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General

松尾 博昭Hiroaki Matsuo

Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.

In addition to a variety of seasonal live fish served as sushi, you can enjoy Kochi's representative local cuisine such as "straw-grilled bonito tataki" grilled right in front of you and "moray eel dishes" in a relaxing atmosphere. Of course, they also offer specialty bamboo sake and local japanese sake. Feel free to drop by and enjoy.

松尾 博昭Hiroaki Matsuo

Italian Cuisine Bocca Buona

イタリア料理 ボッカボーナ

  • Hida/Takayama, Gifu
  • Italian,Italian/French / Italian / Pasta / Pizza

村山 淳Atsushi Murayama

Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].

He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.

村山 淳Atsushi Murayama

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 Motoyama Ebisu Branch

焼肉もとやま 恵比寿店

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部 一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部 一彦Kazuhiko Watanabe

SAKURA Kabukicho Branch

SAKURA 歌舞伎町店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Party,Party/Amusement / Italian / Pasta / Neapolitan Pizza

ラメス・マーガルRames Margal

Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.

He was born in 1983 in Nepal. Having loved eating from an early age, he naturally enjoyed cooking. To pursue his career as a chef, he left his hometown and studied in the United States and other countries. In March 2009, he set up his base in Japan and continued his training at renowned Italian and French restaurants. In March 2023, he was appointed the head chef of the SAKURA Kabukicho Branch. Many of his guests highly praise his earnest attitude to food, which expresses his thoughts and feelings in each dish.

ラメス・マーガルRames Margal

SAKURA Roppongi

SAKURA 六本木

  • Roppongi, Tokyo
  • French,Italian/French / General / Omurice (omelet rice) / Wine

山本 柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian. 

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本 柊磨Shuma Yamamoto

Usagi to Kame

うさぎと亀

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

吉田 直行Naoyuki Yoshida

A chef who has studied mainly Itamae cuisine (traditional Japanese cuisine) and local cuisine.

Mr. Naoyuki Yoshida was born in 1970 in Hokkaido. At the age of 20, he entered the world of Japanese cuisine and spent his days studying as a chef at Itamae Ryori Ichifuji in Sapporo. Then, after receiving an offer from a guest visiting the restaurant from Tokyo, he moved to Tokyo at the age of 30. While gaining experience as a chef in Tokyo, he met the owner of Usagi to Kame, which has its main restaurant in Susukino, Sapporo. Currently, he is the head chef at the Ginza branch.

吉田 直行Naoyuki Yoshida

Kushitei Kyobashi Ginza-itchome

串亭 京橋銀座一丁目

  • Kyobashi, Tokyo
  • Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

赤石 雄Yu Akaishi

Since school age, Mr. Akaishi has set out for a career in the culinary world.

After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.

赤石 雄Yu Akaishi

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

Fukusensou

福泉操

  • Yanagawa/Omuta/Chikugo, Fukuoka
  • Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine

谷口 優作Yuusaku Taniguchi

Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.

He is a chef at Fukusensou. A part-time job at a Chinese restaurant in high school inspired him to enter the restaurant industry. After working as a chef at a Japanese restaurant in a hotel, he joined Fukusensou. Since joining the company, he experienced from sauce making to quality control of eels. Currently, in charge of overall management, he is entertaining many people in Yanagawa, well known for its eel.

谷口 優作Yuusaku Taniguchi

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