61 - 80 of 1766 chefs
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Tetue. ~classique et nature~
Tetue.〜classique et nature〜
- Shirokane/Shirokanedai, Tokyo
- French,Italian/French / French / Wine / General
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小村 健次Kenji Omura
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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
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Kobe beef and wine RUSH
神戸牛とワイン RUSH
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Steak,Yakiniku/Steak / Pasta / Steak / Wine
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川口 真平Shinpei Kawaguchi
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Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.
He was born in 1987 in Hyogo. Influenced by his mother, who was cooking well, he started cooking himself early and developed an interest in food. Starting his career as a bartender, he entered the culinary world. While honing his culinary skills, he became well-versed in wine and obtained sommelier certification. He also works in the consulting business and contributes to the food and beverage industry from various perspectives. After the Corona disaster, he established his ideal restaurant from scratch, opening RUSH in March 2024.
川口 真平Shinpei Kawaguchi
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Sushi Takaya
鮨たかや
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Wine / Sake
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高橋 貴之Takayuki Takahashi
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Mr. Takahashi attracts guests with his seasonal dishes and delicious nigiri, which are made with Edomae techniques and flexible ideas.
He was born in 1974 in Akita, and he is the owner of Sushi Takaya. Growing up with parents who ran a restaurant, he pursued a career in food. He began his training in the Western food department of a hotel in his hometown. Then, he honed his skills at a Japanese restaurant, acquiring both Japanese and Western cooking techniques. At 30, he moved to Tokyo and studied at a sushi restaurant in Tsukiji, where the Central Wholesale Market was located, and mastered the traditions and techniques of Edomae. After gaining experience at a sushi restaurant in Ginza, he opened his current restaurant in 2017 and became independent. With the combined power of cuisine, space, and hospitality, he welcomes guests from both Japan and overseas.
高橋 貴之Takayuki Takahashi
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Nihonbashi Kayabacho Sakaba Tototo
日本橋・茅場町酒場ととと
- Kayabacho, Tokyo
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake
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原田 望Nozomi Harada
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Ms. Harada honed her skills through Japanese food and Japanese cuisine.
She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.
原田 望Nozomi Harada
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Yakitori TAKE
丈 -Yakitori TAKE-
- Shimbashi/Shiodome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken
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加藤丈法Takenori Kato
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Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.
Mr. Kato gained experience and skills at renowned Japanese restaurants such as Nadaman Co., Ltd., THE RITZ-CARLTON TOKYO Hinokizaka, and Park Hotel Tokyo Hanasansho. As the owner of Ginza Yakitori Tsukiya, he attracted many guests from Japan and abroad with his fusion of yakitori and Japanese cuisine that brings out the best in the ingredients. In October 2024, he opened Yakitori TAKE to provide guests worldwide with a more fulfilling and happy experience through yakitori and to spread the value of yakitori, a traditional Japanese culture, throughout the world.
加藤丈法Takenori Kato
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Mawaranaisushi Hokuriku Gappa
廻らない寿司 北陸がっぱ
- Kawasaki, Kanagawa
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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西村 俊輔Shunsuke Nishimura
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Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.
Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces. Offering mawaranai sushi (not conveyor belt sushi), he enchants his guests with his delicate technique and passion. He provides heartwarming moments with careful attention to ingredients and hospitality.
西村 俊輔Shunsuke Nishimura
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Sushi Restaurant SAIKA
寿し処 彩華
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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永山 亮Ryo Nagayama
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Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.
Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.
永山 亮Ryo Nagayama
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Akasaka Sumibi Shabu-shabu Takane No Buta
赤坂 炭火しゃぶしゃぶ 高嶺の豚
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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伊藤 大貴 Hiroki Ito
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Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.
He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.
伊藤 大貴 Hiroki Ito
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DOMO DOMO Ikebukuro Higashiguchi Branch
DOMO DOMO 池袋東口店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)
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アデイカリ スレスAdhikari Sless
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Mr. Sless presents a delightful and delicious time with lots to eat and drink.
He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.
アデイカリ スレスAdhikari Sless
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Japanese restaurant Yu-chan
Japanese restaurant Yu-chan
- Osaka Station/Umeda Station, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine
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﨑川 裕介Yusuke Sakigawa
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Mr. Sakigawa opened his own restaurant after finding new goals for cooking.
Mr. Sakigawa was born in 1989 in Osaka. He gained experience in a part-time job when he was a student. He learned the basics of cooking from the store head's instruction. Having been moved by the joy of cooking, he entered a culinary institute intending to become a chef. After graduating, he joined a Japanese restaurant, which gave his career a full-blown start. He continued polishing his skills in Japanese cuisine. In August 2022, he opened Japanese restaurant Yu-chan as the owner and head chef. He stands proudly in his kitchen every day while reconfirming the joy and depth of cooking.
﨑川 裕介Yusuke Sakigawa
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Teuchi Soba to Kamo Ryouri Jigen
手打ち蕎麦と鴨料理 慈玄
- Ebisu, Tokyo
- Soba (noodles),Japanese / Duck / Soba (noodles) / Sake
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浅見 昌治Masaharu Asami
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In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.
He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.
浅見 昌治Masaharu Asami
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Hareya Bettei
はれや 別邸
- Kita-Shinchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake
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寺田 竜之進Ryunoshin Terada
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Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.
Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.
寺田 竜之進Ryunoshin Terada
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Sushi Umiji
寿司海路
- Azabu-Juban, Tokyo
- Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)
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角藤 文俊Fumitoshi Kakutou
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Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.
He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.
角藤 文俊Fumitoshi Kakutou
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Gion Kankanderi Rei
祇園かんかんでり麗
- Gion, Kyoto
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean
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細見 哲朗Tetsuro Hosomi
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A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.
For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.
細見 哲朗Tetsuro Hosomi
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Sakanaya Soma Kurume Branch
さかな家そう馬 久留米店
- Kurume, Fukuoka
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky
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Tominokoji Tempura Matsui
富小路 天ぷらまつ井
- Shijokawaramachi/Teramachi, Kyoto
- Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake
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松井 基宏Motohiro Matsui
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Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.
He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.
松井 基宏Motohiro Matsui
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Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West
宮崎尾崎牛 和食 鉄板焼き 吟 梅田ヒルトンプラザウエスト
- Nishi-Umeda, Osaka
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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樋口 芳也Yoshiya Higuchi
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Mr. Higuchi finds true pleasure and purpose in working as a chef.
He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.
樋口 芳也Yoshiya Higuchi
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Yamagata Soba Saryo Tsukinoyama
山形蕎麦茶寮 月の山
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Soba (noodles),Japanese / Soba (noodles) / Local Japanese Cuisine / Sake
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増田 大補Daisuke Masuda
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An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.
Mr. Masuda was born in Tokyo. He is an experienced soba chef who has built up his career at soba restaurants in Tokyo. While Edo Soba was popular in Edo (ancient Tokyo), where many people and cultures came and went, Tsukinoyama offers Yamagata's unique soba, which was born from the rich nature and food culture. He presents the deep world of soba from the viewpoint of a professional who has studied in Edo soba.
増田 大補Daisuke Masuda
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Stand-up Sushi Sushikawa
立食い鮨 鮨川
- Sasazuka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)
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中山 友林Yurin Nakayama
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From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.
Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.
中山 友林Yurin Nakayama
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Yakiniku Horumon Teppan Nabe Yun
焼肉・ホルモン鉄板鍋 ゆん
- Honmoku/Yamate, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)
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権 奇鎬Giho Kwon
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Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.
He was born in 1957 in Yamaguchi. His family owned a Yakiniku restaurant in Shimonoseki, so he acquired his cooking skills as a young boy while helping his family with their business. Then, he worked as a chef from his 20s to 30s. He left the food and beverage industry once but returned to it around 2021. Later, he opened Yakiniku and Horumon Teppan Nabe Yun in Yokohama as the owner and chef. He now serves Yakiniku, Horumon, and Teppan Nabe, which are his roots as a chef, in Yokohama.
権 奇鎬Giho Kwon
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