821 - 840 of 1843 chefs
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Tokyo Washoku Rikuu Ebisu Branch
東京和食 りくう 恵比寿店
- Ebisu, Tokyo
- Japanese,Japanese / General
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高山 泰育Yasuhiro Takayama
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A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.
Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."
高山 泰育Yasuhiro Takayama
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Tetsuju
鉄じゅう
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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多々納 大展Hironobu Tatano
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Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.
He is a native of Osaka. After graduating high school, he trained at the famous Osaka restaurant Kushinobo. Four years later, he left the restaurant business. But at 25, he opened a 5-square-meter restaurant in Soemon-cho, Minami, Osaka. That was the beginning of it all. He acquired qualifications as a sommelier, sake connoisseur, and cheese sommelier and also started his own farming in Kushimoto, Wakayama. He is a chef born and raised in Osaka, a city of kuidaore (to eat until drop) filled with human kindness.
多々納 大展Hironobu Tatano
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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
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飯田 徹也Tetsuya Iida
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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
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President CHIBO Minami-honten
ぷれじでんと千房 南本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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植田 瞬Shun Ueda
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A chef whose delicate skills have raised okonomiyaki to a higher level.
Mr. Ueda was born in 1996 in Fukuchiyama-shi, Kyoto. Having always loved to eat, he aspired to become a chef and entered the food industry. Obtained his chef's license while still in high school, and after graduation, he started working at President CHIBO Minami-honten. He goes to various restaurants to study the flavors and cooking methods. This is all because he wants his customers to be impressed by the food he serves. He says, "I hope that through cooking, people can nourish their energy for tomorrow."
植田 瞬Shun Ueda
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Sushi Naoki
壽司 なを㐂
- Higashi Chaya District, Ishikawa
- Sushi,Japanese / Sushi / Wine / Sake
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北 直幸Naoyuki Kita
The Chef's Recommendations -
Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.
Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.
北 直幸Naoyuki Kita
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Sushi Senzu Kitashinchi Souhonten
鮨仙酢 北新地 総本店
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Italiana Tavola D'oro Ginza Mitsukoshi Branch
Italiana Tavola D'oro 銀座三越店
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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小田切 大輔Daisuke Odagiri
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Mr. Odagiri moves forward, sometimes stopping but starting forward again.
He was born in 1982 in Chiba. From his childhood, when he loved to cook, he considered a career as a chef. After gaining work experience, he obtained a cooking license. Invited by a senior colleague, he joined the present company. Then, he became extremely busy and retired from the front line for about two years. When he offered to return to work, the company was looking for a chef to launch Italiana Tavola D'oro Ginza Mitsukoshi Branch. Its best timing will allow him to be in charge of the restaurant from its opening in 2019. Currently, he is appointed as the head chef of Ginza Mitsukoshi branch and Osaka Takashimaya branch.
小田切 大輔Daisuke Odagiri
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SUSHIGEN
すし験
- Marunouchi, Aichi
- Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)
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秋枝 泰祐Hiromasa Akieda
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Crafting a perfect experience for each day's guests.
Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.
秋枝 泰祐Hiromasa Akieda
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Spainzaka Toriko
スペイン坂 鳥幸
- Roppongi, Tokyo
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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伊藤 亮Ryo Ito
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Having experienced various genres, Mr. Ito now feels the depth of counter customer service.
He was born in 1980 in Mie. When he was young, his family praised him for the dishes he occasionally made, so he became interested in cooking. After graduating from a culinary college in Tokyo, he experienced various genres of cuisine, such as Japanese, Western, Korean, and Kyoto cuisine, to hone his skills. At Spainzaka Toriko, he stands at the counter for the first time and cooks while serving customers, which he finds both challenging and rewarding.
伊藤 亮Ryo Ito
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Ryokichi
漁吉
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)
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平本 清忠Kiyotada Hiramoto
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Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.
He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.
平本 清忠Kiyotada Hiramoto
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Hakata Ajidokoro Iroha
博多味処いろは
- Kawabata/Gion, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)
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原田 隆史Takashi Harada
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Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.
Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.
原田 隆史Takashi Harada
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Agu Tonkatsu Coshon
アグーとんかつコション
- Okinawa Prefectural Office, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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宮城 康司Koji Miyagi
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As he liked cooking since he was a child, he worked part time at a restaurant.
He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].
宮城 康司Koji Miyagi
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Uni Senmonten Yoichiya Otaru Unga Branch
うに専門店世壱屋 小樽運河店
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐藤 勇太Yuta Sato
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With local pride, Mr. Sato warmly welcomes and greets visitors.
He was born in 1989 in Hokkaido. Influenced by his father, he developed a passion for cooking and entered the culinary world. In 2018, he joined Yoichiya and started his career as a chef. After gaining experience at affiliated stores, he moved to Yoichiya Otaru Unga Banh in 2022, where he is currently the manager. With dishes that respect the fresh ingredients and traditions unique to Hokkaido, he provides satisfaction and excitement to his guests.
佐藤 勇太Yuta Sato
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Ginza Namiki Hyotan
銀座並木 瓢箪 hyotan
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese
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Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium
天下の台所 大起水産 八軒家浜 まぐろスタジアム
- Tenmabashi, Osaka
- Sushi,Japanese / Sushi
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山口 貴司Takashi Yamaguchi
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Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.
He was born in 1987 in Sakai-shi, Osaka. While working at Maguro Stadium, he actively absorbs the techniques and knowledge of his seniors. He visits various restaurants to study the taste and presentation of their food. He pursues not only the taste but also the visual appeal of his dishes, satisfying his guests' taste buds and hearts. He is a chef who is sincerely devoted to his cuisine, honing his skills to maximize the appeal of carefully selected ingredients.
山口 貴司Takashi Yamaguchi
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Ginza Mitsuyoshi Restaurant
銀座 光よし
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Unagi (eel) / Kushiyaki (grilled skewers)
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井川 光由Mitsuyoshi Igawa
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With his father's encouragement, Mr. Igawa decided to become a chef when he was a high school student.
He was born in 1984 in Tokyo. With his father's encouragement, he decided to become a chef as a high school student. He went to a culinary school and became a chef after graduation. After studying Kyoto cuisine at Kyokaiseki Minokichi for eight years, he left the company and entered a different business field. Four years later, he returned to the culinary industry to help at a friend's Kushiage restaurant, Choeat. In 2022, he became independent and opened Ginza Mitsuyoshi. Every day, he serves excellent dishes based on delicate Kyoto cuisine.
井川 光由Mitsuyoshi Igawa
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Sushi Mukau
鮨 無何有
- Shirokane/Shirokanedai, Tokyo
- Sushi,Japanese / Sushi / Wine
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大山 武雄Takeo Oyama
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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
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Kushinobo Kyoto Station Branch
串の坊 京都駅店
- Kyoto Station, Kyoto
- Japanese,Japanese / Kushiage (deep-fried skewers)
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木本 龍治Ryuji Kimoto
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Simple in appearance but requires creativity and meticulous preparation.
Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.
木本 龍治Ryuji Kimoto
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Sakanaya Uosei
さかなや魚清
- Numazu, Shizuoka
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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佐藤 晃成Terunari Sato
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Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.
He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.
佐藤 晃成Terunari Sato
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Miyazaki Beef Yakiniku Matsushin
宮崎牛焼肉 松心
- Higashi-Dori/Doyama, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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松尾 利章Toshiaki Matsuo
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With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.
Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices.
松尾 利章Toshiaki Matsuo
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