941 - 960 of 1805 chefs
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Sumibyaki and Sanriku-uminosachi Sendai Saishun
炭火焼きと三陸海の幸 仙台彩旬
- Miyagino/Wakabayashi, Miyagi
- Japanese,Japanese / General / Local Japanese Cuisine / Sake
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加藤 潤一郎Junichiro Kato
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Providing an elegant dining experience with local ingredients for guests.
Mr. Kato from Miyazaki is an experienced chef who has satisfied many guests as a cook for over 20 years. He currently serves at the Japanese restaurant Saishun in APA Hotel Sendai Eki Itsutsubashi. Using local ingredients from Tohoku, including those from Miyagi Prefecture, he offers his guests an elegant dining experience.
加藤 潤一郎Junichiro Kato
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MATSUKIUSHI
松喜うし
- Hida/Takayama, Gifu
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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清水 和也Kazuya Shimizu
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Compliments during elementary school turned him into a chef for life.
Mr. Shimizu was born in 1970 in Gifu Prefecture. He cooked his first meal when he was in elementary school, and that's when he knew he'd become a chef. He was so glad to hear his family's appreciation that he decided that was what he wanted to do as an adult. He graduated at a professional cooking school at 16, and then he's worked for about 30 years at [Hida Hotel Plaza]. Now, he's using his abilities at [MATSUKIUSHI].
清水 和也Kazuya Shimizu
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Creative Dining La Veranda APA Hotel & Resort Tokyo Bay Shiomi
創作ダイニングラ・ベランダアパホテル潮見
- Tatsumi/Ariake/Shinkiba, Tokyo
- Creative,Sosaku (creative) / General / General / Others
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小野 翔太Shota Ono
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The journey into cooking began with an interest in various industries.
Mr. Ono was born in 1999 in Hyogo. The inspiration to work in the food industry came from a desire, during his time at an agricultural high school, to experience the entire process from production to processing and sales, known as the sixth industrialization. After graduating from culinary school, he spent a year in vegetable production and processing in Tsuruoka City, Yamagata, which UNESCO recognized as a Creative City of Gastronomy. He then worked at a French restaurant in Tokyo before joining his current company. He left the company temporarily to help his mentor, a chef, with the opening of a restaurant in France and then returned to Japan. He is currently active at APA Hotel & Resort Tokyo Bay Shiomi.
小野 翔太Shota Ono
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Yakiniku Kokon
焼肉古今
- Nishi-Azabu, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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馬場 祐次Yuji Baba
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Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.
Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.
馬場 祐次Yuji Baba
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Doikatsuman
土井活鰻
- Fushimi/Daigo, Kyoto
- Japanese,Japanese / General / Unagi (eel)
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土井 貴史Takashi Doi
The Chef's Recommendations -
Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.
Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.
土井 貴史Takashi Doi
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Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
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Japanese Omakase Restaurant YOSAKURA
日本料理 世桜
- Minamisemba, Osaka
- Japanese,Japanese / General / Japanese Beef Steak / Sushi
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安部 七波Nanami Abe
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Ms. Abe leaves her living proof by doing valuable work for the world and others.
She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.
安部 七波Nanami Abe
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Kyougushi Rokuhara
京串 六波羅
- Akasaka, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)
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山口 秀次郎Hidejirou Yamaguchi
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Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.
He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.
山口 秀次郎Hidejirou Yamaguchi
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Sushi Gyoten
鮨行天
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / Sushi
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行天 健二Kenji Gyoten
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Born in a family running a sushi restaurant, he finally decided to make a living from sushi.
He was born in 1982 in Yamaguchi. Sushi was a part of his life since he was small, as his grandfather was a sushi chef. But he was not sure if a sushi chef was the right occupation for him, so at the age of 18 he had a trip to New Zealand to find himself. After making the final decision to make a living from sushi, at the age of 21 he started training at a renowned restaurant in Tokyo. In 2009, he opened a restaurant in his hometown, Shimonoseki in Yamaguchi. In 2012, the restaurant was relocated to Fukuoka. In 2014, the restaurant won 3 stars which was given to only 2 restaurants including his one.
行天 健二Kenji Gyoten
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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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Sushi Rakuichi
鮨 楽一
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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福室 武尊Takeru Fukumuro
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Mr. Fukumuro is creating a space that brings smiles to guests' faces.
He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.
福室 武尊Takeru Fukumuro
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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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Agora Cafe
アゴラカフェ
- Mitsukoshimae, Tokyo
- Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)
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鈴木 淑之Toshiyuki Suzuki
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Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.
He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.
鈴木 淑之Toshiyuki Suzuki
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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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Teppanyaki Asagi
鉄板焼 浅黄
- Tenjin, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Yakiniku (grilled meat)
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野村 淳Jun Nomura
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Mr. Nomura is a passionate chef who continues to explore so that his guests can say "delicious."
He was born in 1970 in Fukuoka. In high school, a part-time job at a coffee shop sparked his interest in the culinary world, and he entered a culinary school. Later, he entered the current hotel. He has continued honing his Western cuisine skills in restaurants and the wedding hall. While gaining extensive experience, he encountered teppanyaki and was delighted to be able to directly feel the reactions of customers right in front of his eyes. Now, he is pursuing a new style of teppanyaki to take it to the next level. The chef's insatiable challenge will continue in the future.
野村 淳Jun Nomura
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Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
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松本 大典Daisuke Matsumoto
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World renowned chef of traditional Tokyo-style Sushi in Kyoto.
He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.
松本 大典Daisuke Matsumoto
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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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Wagyu Restaurant Bungo Gion
和牛料亭 bungo 祇園
- Gion, Kyoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)
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松村 匠章Masaaki Matsumura
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Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.
He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.
松村 匠章Masaaki Matsumura
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Ukai Toriyama
うかい鳥山
- Hachioji, Tokyo
- Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken
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佐藤 辰美Tatsumi Sato
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He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple
He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.
佐藤 辰美Tatsumi Sato
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Mr. Maurice's Italian & Rooftop Bar
Mr. Maurice's Italian & Rooftop Bar
- Shijo Karasuma/Karasuma Oike, Kyoto
- Italian,Italian/French / Italian / Pizza / Wine
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Marc Vetri Marc Vetri
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Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.
He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.
Marc Vetri Marc Vetri
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