881 - 900 of 1778 chefs
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L'aisance
L'aisance
- Fukui City, Fukui
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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吉川 正裕Masahiro Yoshikawa
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Mr. Yoshikawa aims to create a dining space where people can thoroughly enjoy the bounty of Fukui, the local area.
He was born in Fukui. After studying the basics of Western and French cuisine at the Teikoku Hotel in Osaka, he gained experience in wine bars and multinational restaurants. Valuing the connection with the community and wanting people to understand the backbone of the cuisine, he also devotes himself to supervising local restaurants, teaching cooking with local food resources, and participating in nutrition education programs for children. At L'aisance, which opened on July 15, 2022, he and Mr. Akae, with whom he has a close friendship, express their unique sensibility.
吉川 正裕Masahiro Yoshikawa
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Yabu Distillery Restaurant
Yabu Distillery Restaurant 養父蒸溜所
- Minamisemba, Osaka
- French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky
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山本 健太郎Kentaro Yamamoto
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Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.
Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.
山本 健太郎Kentaro Yamamoto
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Koukian
香季庵
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / Japanese Beef Steak
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鷲尾 力人Rikihito Washio
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Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.
He was born in Tokyo. Growing up watching his parents running an izakaya (Japanese-style pub), he naturally entered the culinary world. He was fascinated by the depth of Japanese cuisine, which makes the most of the richness of Japanese ingredients. After working at his parents' izakaya, he joined Koukian. His skillful technique of bringing out the best seasonal ingredients captivates his guests.
鷲尾 力人Rikihito Washio
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Chatei
茶亭
- Gotenba/Susono, Shizuoka
- Chinese,Chinese / Szechuan / General / Chinese Sosaku (creative cuisine)
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嘉手納 亮Ryo Kadena
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A chef who creates uncompromising dishes with a bold yet delicate sensibility.
Mr. Kadena was born in 1981 and is a native of Okinawa. When he was in high school, he started working part time at a French restaurant in Yokohama and was awakened to the charms of cuisine. After graduating, he studied French cuisine and banquet cuisine at the Ritz-Carlton and Grand Hyatt Tokyo. As chef at Chatei, he dives headfirst into the world of modern Chinese, which is a new genre. He shows his skills every day with his delicious cuisine. With his belief in working diligently every day to make Chatei more widely known, he continues to pursue ingenious cuisine.
嘉手納 亮Ryo Kadena
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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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Hibi Sakanazuki Toboku
日々魚数寄 東木
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / General / Cookshop
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東木 宏憲Hironori Toboku
The Chef's Recommendations -
His dishes reflect a long and diverse history of cooking professionally across the country.
He was born in 1982 in Ishikawa Prefecture. During his time in high school, he took on a part-time job at a yakitori (grilled chicken) restaurant, and the food there delighted him so much that he decided to enter culinary school after his high school graduation. After that, he went on to develop his skills at a traditional Japanese restaurant in Kanazawa and a Japanese-style inn in Kyoto, as well as a Kaiseki (course meal) restaurant in Kagurazaka and a Japanese restaurant in Ginza called Uchiyama. He also spent time in Italy working at Japanese restaurants there. After he returned to Japan, he set out on his own to take his current position. He is also a certified sommelier and sake (Japanese alcohol) master.
東木 宏憲Hironori Toboku
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Ginza Shabutsu Marronnier Gate Branch
銀座しゃぶ通 マロニエゲート店
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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伊藤 扇次郎Senjiro Ito
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Offering customers food with warmth and kindness.
Since Mr. Ito's family owned a fresh fish shop and deli, he spent a lot of time cooking from a young age, so he naturally decided to become a chef. After graduating from high school, he went to culinary school. Recommended by a friend, he began working at the Haute Cuisine Restaurant Kiku. Here, he met the master who would later become his mentor, and he learned the basics of cooking. He endeavors to serve "dishes with warmth and kindness" in terms of taste, aroma, and presentation.
伊藤 扇次郎Senjiro Ito
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Iriya Kishimojin-monzen Nodaya
入谷鬼子母神門前のだや
- Ueno, Tokyo
- Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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江部 惠一Keiichi Ebe
The Chef's Recommendations -
The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.
Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].
江部 惠一Keiichi Ebe
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TWO ROOMS GRILL | BAR
TWO ROOMS GRILL | BAR
- Omotesando/Aoyama, Tokyo
- Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood
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マシュー クラブMatthew Crabbe
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A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.
Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.
マシュー クラブMatthew Crabbe
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Nishiazabu Yakiniku X ~TEN~
西麻布 焼肉X ~TEN~
- Nishi-Azabu, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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川崎 亮Ryo Kawasaki
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Mr. Kawasaki is a chef who presents the charm of Yakiniku, which continues to evolve.
He was born in 1976 in Hokkaido. Specializing in meat dishes, he has extensively researched meat connoisseurship and cooking methods. His career as a chef began at Brasserie Tablose in Daikanyama, Tokyo. After that, he became the chef of the French restaurant Stellato in Shirokane. He then moved to the French restaurant Stellato in Shirokane, Tokyo. Then, he served as sous chef at Ogasawara Hakushakutei and as chef at both AW Kitchen and BLT STEAK TOKYO. In 2019, he was appointed as chef of Nishiazabu Yakiniku TEN, which further explores the appeal of yakiniku.
川崎 亮Ryo Kawasaki
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SIK eatery
SIK eatery
- Awaza/Kyomachibori, Osaka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge
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河村 裕雅Yuga Kawamura
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Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.
He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.
河村 裕雅Yuga Kawamura
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Restaurant DA CIRO
Restaurant DA CIRO
- Gion, Kyoto
- Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)
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上坂 祐一郎Yuichiro Uesaka
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Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.
He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.
上坂 祐一郎Yuichiro Uesaka
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Gion Shizuka
祇園 静水香
- Gion, Kyoto
- Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake
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澤田 和巳Tatsumi Sawada
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An experienced chef who has fascinated international diners spins a new tale in Kyoto.
Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.
澤田 和巳Tatsumi Sawada
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Genghis Khan Hitsujikai no Mise "Itadakimasu"
ジンギスカン羊飼いの店『いただきます。』
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine
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中島 康晴Yasuharu Nakajima
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Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.
Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido's soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise "Itadakimasu". As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.
中島 康晴Yasuharu Nakajima
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Niku Ebisu 89BAL
肉えびす 89BAL
- Ebisu, Tokyo
- Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)
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山瀬 健策Kensaku Yamase
The Chef's Recommendations -
A "Meat Master" uses various approaches to convey the deliciousness of meat.
Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.
山瀬 健策Kensaku Yamase
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Sushi -HAN-
すし繁−HAN−
- Ginza, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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渡邉 浩紀Hironori Watanabe
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Mr. Watanabe is an expert Edomae Sushi chef who has been challenged for over 20 years in Hong Kong.
He was born in 1974 in Tochigi. Influenced by his father, who ran a sushi restaurant, he decided to pursue the same career. At the age of 23, after gaining experience in Ginza, he had an opportunity to go to Hong Kong. He started working at Japanese Restaurant Kenjo, a pioneering sushi restaurant. Eventually, he took on the responsibility of a branch store. As a result, he continued to serve the restaurant with excellent skills for 21 years. He returned to Japan in 2018. In January 2024, he started as the head chef at Sushi -HAN-.
渡邉 浩紀Hironori Watanabe
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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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Ginza Seikoan NIIGATA GRAND HOTEL
銀座静香庵 NIIGATA GRAND HOTEL
- Ginza, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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杉山 浩之Hiroyuki Sugiyama
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Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.
He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.
杉山 浩之Hiroyuki Sugiyama
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il Cardinale Ginza Corridor Branch
イルカルディナーレ銀座コリドー店
- Ginza, Tokyo
- Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine
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?橋 雄Yu Takahashi
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An experienced Italian chef who has delighted people in the Ginza area.
Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant.
?橋 雄Yu Takahashi
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Matsukaze
日本料理 松風
- Tenjin, Fukuoka
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood / General
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土井利文Toshifumi Doi
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Beyond the Counter. Artisan techniques connect ingredients and smiles.
Mr. Doi was influenced as a child by his mother, who was very good at cooking and aspired to become a chef. His desire remained unchanged as he grew up, and he studied at a culinary school in the Kansai region, followed by seven years of training at a Michelin-starred Japanese restaurant in Kyoto. With this experience, he returned to Kyushu and joined the Japanese restaurant Matsukaze. He currently supports the restaurant as head chef. What he cherishes are the encounters with the ingredients and the smiles of his guests. He expresses the joy of being exposed to seasonal ingredients on his plate and delivers excitement over the counter through his cuisine daily.
土井利文Toshifumi Doi
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