921 - 940 of 1814 chefs
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Ajiraku Yumeri
味楽 ゆめり
- Kanazawa Station, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
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前田 衛Mamoru Maeda
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With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.
He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.
前田 衛Mamoru Maeda
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Matsunaga Wagyu Yakiniku Gion Kujyo
まつなが和牛焼肉 祇園 久成
- Gion, Kyoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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MOINOL RABBIMoinol Rabbi
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The skills of a chef were honed through experience with Japan's diverse food culture.
Mr. Rabbi was born in Bangladesh. He came to Japan in 2010 to pursue his dream of becoming a chef. His desire to learn about sushi culture inspired him to choose Japan as the stage for his career. Since then, he has worked as a chef in various restaurants across Japan, including in Izakaya, Italian, French, American Steakhouse, Hamburger Shop, and Spanish. His experience covers multiple types of businesses, from reasonably priced restaurants to high-end restaurants. He is currently working as a chef at Gion Kujyo.
MOINOL RABBIMoinol Rabbi
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Kobe Beef Teppan Steak Sayaka
神戸牛鉄板ステーキ沙耶香
- Shijokawaramachi/Teramachi, Kyoto
- Steak,Yakiniku/Steak / Steak
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Sushi Takuma
鮨 匠真
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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伊藤 太久真Takuma Ito
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Mr. Ito is a borderless modern Japanese chef who has mastered various genres of cuisine.
He was born in 1965 in Hokkaido. Having been exposed to food from an early age, he entered the culinary world after graduating high school. He learned various genres of cuisine, including French cuisine. In November 2024, he opened a borderless modern Japanese food and sushi restaurant, Sushi Takumi, using his previous experience.
伊藤 太久真Takuma Ito
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Narikura
成蔵
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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三谷 成藏Seizo Mitani
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The only one taste in the world developed by his own sense and skill.
He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.
三谷 成藏Seizo Mitani
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Kaminoza
カミノザ
- Tanimachi/Tanimachi-yonchome, Osaka
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / General / Kaiseki (tea-ceremony dishes)
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正野 キミヒロKimihiro Shono
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Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.
He was born in Osaka in 1978. While in high school, he started cooking at home after watching a cooking show. He decided to become a chef when he cooked for his parents, who were so pleased with his cooking. He chose Japanese cuisine because he thought it would please his aging parents in the future when he became a chef. After graduating from high school, he studied the basics at Tsuji Culinary Institute and began honing his skills as a Japanese chef at kappo restaurants and ryotei throughout Japan from the age of 23. At 36, he became independent and opened his own restaurant in Osaka in 2014.
正野 キミヒロKimihiro Shono
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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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Izakaya Tanuki
居酒屋たぬき
- Nishi-Azabu, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)
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酒井 健Ken Sakai
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The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.
After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.
酒井 健Ken Sakai
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Burisho
魚師匠
- Kyoto Station, Kyoto
- Seafood,Japanese / General / Japanese Sosaku (creative cuisine)
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松本 穂高Hodaka Matsumoto
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Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.
He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.
松本 穂高Hodaka Matsumoto
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Ramen Daisenso TOKYO
ラーメン大戦争TOKYO
- Suidobashi, Tokyo
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Beer / Shoyu Ramen (soy sauce ramen)
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一木 尚晴Naoharu Ichiki
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Mr. Ichiki wants to bring smiles and energy to more people through food.
He was born in 1996 in Gunma. After working part-time as a student at a franchise chain curry restaurant, he joined SKYSCRAPER Inc. as a full-time employee because he wanted to bring smiles and energy to more people through food. Trained in the basics of restaurant operations and cooking, he then gained experience as a restaurant manager and area manager in Gunma Prefecture. He learned the basics of ramen at the new business model Ramen Daisenso, after which he was appointed brand manager and manager of Ramen Daisenso TOKYO Suidobashi Branch.
一木 尚晴Naoharu Ichiki
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M no Yakiniku Fukushima Main Branch
Mの焼肉 福島本店
- Osaka Station/Umeda Station, Osaka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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筒井 啓太Keita Tsutsui
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Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.
He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.
筒井 啓太Keita Tsutsui
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atelier Morimoto XEX Teppan
atelier 森本 XEX 鉄板
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak
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森本正治Masaharu Morimoto
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Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.
He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.
森本正治Masaharu Morimoto
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arkua
arkua
- Kokubuncho/Ichibancho, Miyagi
- French,Italian/French / French / Wine
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渡邊 政也Masaya Watanabe
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A chef who creates playful dishes while utilizing French techniques.
Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.
渡邊 政也Masaya Watanabe
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OGASAWARA-HAKUSHAKU-TEI
小笠原伯爵邸
- Ichigaya, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
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ゴンサロ ・アルバレスGonzalo Alvarez
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Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.
Born in 1978, he supported his parents who was running a guest house where he familiarized himself with cooking. Graduating cooking school in Barcelona, he built up his career at 1 star [L'Esguard] and other restaurants. At [Neichel], one of the most famous restaurant in Spain, he experienced being a chef of all sections, and assistant chef. In 2008, he became an executive chef at [Mugaritz], and at OGASAWARA-HAKUSHAKU-TEI in 2009. Pursuit of unique Spanish based on Spanish cooking tradition evolved with Japanese ingredients supports the star rating for the 8th straight year.
ゴンサロ ・アルバレスGonzalo Alvarez
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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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wanogi
鮨和のぎ
- Hiroo, Tokyo
- Japanese,Japanese / General / Sushi / Kyoto Cuisine
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長田 了Ryo Osada
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Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.
He was born in 1973 in Tokyo. As a child, he was impressed by his mother's cooking and developed a genuine curiosity about "how to make such delicious food." He studied at Nakamuraro and Wakuden, both long-established restaurants in Kyoto, where he mastered the art of tradition and innovation. After returning to his hometown, he worked at a kappo restaurant in Kagurazaka, where he deepened his skills and learned management know-how for the restaurant business. Based on this experience, he is pursuing cuisine that delivers excitement to visitors at Sushi Wa Nogi.
長田 了Ryo Osada
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BENJAMIN STEAK HOUSE KITTE OSAKA
BENJAMIN STEAK HOUSE KITTE OSAKA
- Nishi-Umeda, Osaka
- Steak,Yakiniku/Steak / Steak / Seafood / American
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坂口 照彦Teruhiko Sakaguchi
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Mr. Sakaguchi listens to the voice of the ingredients and transcends culture as an explorer of deeper flavors.
He was born in 1971 in Osaka Prefecture. His childhood experience of making people smile with the food he cooked himself inspired him to pursue a career in cooking. After graduating from university, he trained at a hotel restaurant. He then spent 17 years working at an American restaurant, where he deepened his understanding of ingredient selection, cooking techniques, and authentic American culinary culture. Throughout his career, he has remained committed to "bringing happiness through food." His dishes exceed expectations, delivering surprise and delight, captivating even the most discerning gourmets.
坂口 照彦Teruhiko Sakaguchi
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Shabu-shabu & Sushi Hassan
しゃぶしゃぶ・すし 八山
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sushi / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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小林 裕貴Yuuki Kobayashi
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Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food.
He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.
小林 裕貴Yuuki Kobayashi
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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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BENJAMIN STEAK HOUSE ROPPONGI
BENJAMIN STEAK HOUSE ROPPONGI
- Roppongi, Tokyo
- Steak,Yakiniku/Steak / General / Seafood / Steak
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef embodying the authentic taste and culture learned in Canada.
Mr. Ichinomiya was born in 1971 in Akita. From a young age, he admired chefs and decided to pursue a career in cooking. He honed his skills for ten years in several restaurants, including a steakhouse in Canada, where he learned authentic taste and culture. Saying that " cooking is a four-dimensional process and learning about culture," he understands not only the taste of unique foreign cuisines but also their culture and cooks with all his heart and soul. He is a chef with a sincere attitude toward cooking and a strong spirit of inquiry, such as refusing Japanese seasonings in his personal life to understand the Western taste.
一ノ宮 義孝Yoshitaka Ichinomiya
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