821 - 840 of 1760 chefs
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Wolfgang's Steakhouse Fukuoka
ウルフギャング・ステーキハウス 福岡店
- Sumiyoshi, Fukuoka
- Steak,Yakiniku/Steak / Steak / Wine
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田山 欣彦Yoshihiko Tayama
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Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.
He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.
田山 欣彦Yoshihiko Tayama
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Japanese Cuisine RAKUSEIAN
日本料理 楽精庵
- Atami, Shizuoka
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake
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神山 亮Ryo Kamiyama
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Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.
Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.
神山 亮Ryo Kamiyama
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Kagurazaka Shabu-shabu Fuga
神楽坂しゃぶしゃぶ風雅
- Kagurazaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)
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岩本 光正Mitsumasa Iwamoto
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Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.
He was born in 1971 in Tokyo. He had worked as a chef at "SARA" in Aoyama, Tokyo. He then became involved in the launch of "Table Modern Service," where he assisted in the operation and menu development of various restaurants, starting with its production business. After that, he worked at "Tokyo American Club" and is currently a chef at "Kagurazaka Shabu-shabu Fuga." His diverse menu, ranging from simple dishes that best use quality ingredients to creative dishes, has delighted many people.
岩本 光正Mitsumasa Iwamoto
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SUSHI SHIOGAMAKOU GINZA KIWAMI
鮨 塩釜港 銀座 極
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood
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鈴木 嘉祐Yoshihiro Suzuki
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Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.
He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.
鈴木 嘉祐Yoshihiro Suzuki
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Uni Murakami Hakodate ekimae restaurant
うに むらかみ 函館駅前店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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佐々木 健一Kenichi Sasaki
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Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.
He was born in 1980 in Hakodate, Hokkaido. Mr. Sasaki's family enjoyed fishing since he was little. He decided to become a chef as he wanted to cook the fish he caught himself. After working at a fresh seafood restaurant and a ryokan hotel in Hakodate, he demonstrated his skills working as the head chef of a hotel in Hakodate. He became the head chef of [Uni Murakami Hakodate ekimae restaurant] which opened in 2019. He strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind, valuing the encounter with every guest.
佐々木 健一Kenichi Sasaki
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Focacceria la Brianza
Focacceria la Brianza
- Nihonbashi, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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野口 大策Daisaku Noguchi
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Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.
He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.
野口 大策Daisaku Noguchi
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GORA BREWERY PUBLIC HOUSE
GORA BREWERY PUBLIC HOUSE
- Hakone/Gora, Kanagawa
- Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer
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熊谷 振一Shinichi Kumagai
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Born in Akita, serving authentic pizza cultivated in training in Naples.
Mr. Kumagai was born in 1992 in Akita. While in high school, he began working part-time at a pizzeria in Yokohama and was so impressed with the pizza he ate that he decided to go into the culinary world. Upon the chef's recommendation, he entered a vocational school after graduating high school. He gained three years of experience at a cake shop in Kanagawa and honed his skills at a pizzeria in Tokyo. After about a year and a half of training in Naples by chance, he is currently showing off his skills at GORA BREWERY PUBLIC HOUSE.
熊谷 振一Shinichi Kumagai
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Nanzenji Sando Kikusui
南禅寺参道 菊水
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kyoto Cuisine,Japanese / Tofu Dishes / Kyoto Cuisine / French
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西野 悌司Yasushi Nishino
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With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.
He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.
西野 悌司Yasushi Nishino
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Virtue
Virtue
- Azabu-Juban, Tokyo
- Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)
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山下 浩幸Hiroyuki Yamashita
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A chef with experience working at multiple Michelin-starred restaurants.
Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.
山下 浩幸Hiroyuki Yamashita
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Wolfgang's Steakhouse Osaka
ウルフギャング・ステーキハウス 大阪店
- Osaka Station/Umeda Station, Osaka
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
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新堂 裕史Hiroshi Shindo
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Mr. Shindo makes guests smile with its superb steaks, which pay particular attention to quality, aging, and grilling.
He was born in 1970 in Osaka. With a strong passion for food that makes people smile, he decided to pursue a cooking career to acquire expertise. After training at a yakitori restaurant for four years, he honed his Japanese kappo cooking skills under Mr. Hideki Takashima at the famous kappo restaurant Kigawa Takashima. Then, he worked at Century Court Marunouchi but returned to Osaka due to personal circumstances. In 2019, by fate, he was appointed the kitchen manager at Wolfgang, a position he holds to this day.
新堂 裕史Hiroshi Shindo
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Mutenka Yakiniku FOODLAB Tsukiji
無添加焼肉 FOODLAB 築地
- Tsukiji, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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川島 良太Ryouta Kawashima
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Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.
He was born in 1984 in Tokyo. He has loved cooking since he was a child. Wanting to make a career out of such love, he dreamed of becoming a chef as his future dream. After graduating from school, he became a chef and began his training. He worked at an Italian restaurant for 3 years, a Japanese restaurant for 3 years, a restaurant specializing in chicken dishes for 5 years, and a medicinal herb restaurant for 4 years, gaining a wide variety of experience. Currently, he is a chef at "Mutenka Yakiniku FOODLAB Tsukiji."
川島 良太Ryouta Kawashima
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Asagaya Birdland
阿佐ヶ谷バードランド
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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千野 桂一Keiichi Chino
The Chef's Recommendations -
In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).
Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.
千野 桂一Keiichi Chino
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Asahikawa Jingisukan Daikokuya Kichijoji Branch
旭川成吉思汗 大黒屋 吉祥寺店
- Kichijoji, Tokyo
- Steak,Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Beer
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柴田 宏和Hirokazu Shibata
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Following his parents' footsteps, Mr. Shibata entered the rewarding world of the food and beverage industry.
He was born in 2001 in Hokkaido. Developed an interest in the culinary world after seeing his parents working in a restaurant. Since then, he nurtured a deep admiration for the world of cooking and decided to follow the same path. Graduated from Hakodate Culinary School and began as part-time staff when the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch opened. He became interested in the charm of Jingisukan, customer service, and how to approach meat, leading him to join the company as a full-time employee.
柴田 宏和Hirokazu Shibata
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KABEAT
KABEAT
- Kayabacho, Tokyo
- Other countries,Global/International / Italian / General / French
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平 雅一Masakazu Taira
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Offering culinary experience brought by up-and-coming chefs in a variety of genres.
Mr. Taira honed his skills at famous Italian restaurants such as Acqua and Takubo and starred restaurants in Italy. Using ingredients selected from all over Japan, he transforms them into his own creative Italian cuisine, which fascinates his guests. KABEAT has five chefs who are experts in Italian cuisine, American cuisine, French cuisine, Japanese cuisine, and desserts, and they create and serve menus that make the most of the ingredients. Their menu, which combines their unique style with a sense of the season, will bring a fresh color to any occasion's dining experience.
平 雅一Masakazu Taira
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shirohacha koshitsu annex
四六八ちゃ個室別館
- Toyama Station, Toyama
- Sushi,Japanese / General / Sushi / Sake
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河上 卓博Takuhiro Kawakami
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Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.
He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.
河上 卓博Takuhiro Kawakami
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Ginza Sushi Inada
銀座 鮨 いな田
- Tsukiji, Tokyo
- Sushi,Japanese / Sushi / General
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渡辺 尊成Takanari Watanabe
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A sushi chef who never skips a detail for people to smile over the counter.
Mr. Watanabe was born in 1974 in Tochigi. Having a dream of working in the culinary world but without a clear answer, he studied at restaurants of various genres. It was during this time that he came across "sushi chef." He enjoys interacting directly with guests over the counter and seeing their smiling faces right before him. It's just ordinary for him to make each piece of sushi with care. Also, he always puts the guests first and pays attention to details, such as serving dishes with careful pacing.
渡辺 尊成Takanari Watanabe
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Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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磯野 直大Naohiro Isono
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He chose to enter the cooking field to spend his whole life doing what he likes.
He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.
磯野 直大Naohiro Isono
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Sushi Monji
寿し 門司
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)
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門司 知治Tomoharu Monji
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Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.
He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.
門司 知治Tomoharu Monji
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SPICE LAB TOKYO
SPICE LAB TOKYO
- Ginza, Tokyo
- Innovative/Fusion,Sosaku (creative) / Indian / General / French
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Tejas SovaniTejas Sovani
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An up-and-coming chef from India who has worked in some of the world's most famous restaurants.
Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."
Tejas SovaniTejas Sovani
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BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / American / General
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef who trained in Canada for ten years thoroughly pursues European cuisine.
Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.
一ノ宮 義孝Yoshitaka Ichinomiya
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