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1021 - 1040 of 1760 chefs

Otaru Masazushi Zenan

おたる政寿司 ぜん庵

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

西岡 秀美Hidemi Nishioka

Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish

Born February 13th, 1961, Hidemi Nishioka is a native of Hamanaka-cho, Hokkaido. After graduating from vocational school, he joined his father, who was a fisherman, to go fishing out at sea for two years. When the fishing season came to an end and he went for a meal at a sushi restaurant, it struck him that if he cooked the fish he caught in a similar way, they would be delicious. He then aspired to be a sushi artist and began his training at Omi Sushi Sohonten in Kushiro. Afterwards, he refined his skills at sushi restaurants, hotels, and other establishments in Yoichi and Kushiro. In 1989, he joined Masazushi and worked at the main store, becoming manager of Otaru Masazushi Zenan in 2010.

西岡 秀美Hidemi Nishioka

Matsusakagyu Yakiniku M Namba Branch

松阪牛焼肉M 難波店

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

深見 和俊Kazutoshi Fukami

Realizing personal growth through work and accumulating solid skills and knowledge.

Mr. Fukami was born in 1966 in Osaka. At the invitation of his best friend, he entered into the world of cooking. He gained experience at a Yakiniku restaurant and learned the skills necessary for Yakiniku from scratch, such as the selection of ingredients, the degree of roasting, and the amount of heat. After that, he moved to Matsusakagyu Yakiniku M Namba Branch through the introduction of an acquaintance and further honed a wider range of cooking skills. He is always looking for new challenges and continues to face the ingredients and cooking methods sincerely.

深見 和俊Kazutoshi Fukami

ON TOKYO

ON TOKYO

  • Nakameguro, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Wine / Sake

松野 弘Hiroshi Matsuno

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years. Became interested in cooking as a natural progression because of an environment blessed with the sea and mountains. His parents encouraged him to become a chef, saying, "It's better to have a job in your field." After graduating from culinary school, he joined Kitcho, a renowned Japanese restaurant. Then, he studied nutritional science and medical food. He was in charge of sous chef at a well-known hotel and showed his skills. "Food is what forms the human mind and body. What people put in their mouths should be safe." He consistently keeps this thought in mind at ON TOKYO, too.

松野 弘Hiroshi Matsuno

Koukian

香季庵

  • Ginza, Tokyo
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine)

鷲尾 力人Rikihito Washio

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

TWO ROOMS GRILL | BAR

TWO ROOMS GRILL | BAR

  • Omotesando/Aoyama, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュー クラブMatthew Crabbe

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

Restaurant Pavé

レストラン パヴェ

  • Nagasaki City, Nagasaki
  • French,Italian/French / General / French / European

大曲 哲也Tetsuya Omagari

Based on French skills, Mr. Omagari shows off the deliciousness of Western and local food in Nagasaki.

He was born in 1978 in Nagasaki. A chef at Restaurant Pavé. In high school, he knew the fun and joy of cooking and aspired to be a professional.  After graduating from cooking school, he started his career at Nagasaki Tokyu Hotel, the predecessor of ANA Crowne Plaza Hotel Nagasaki Glover Hill. Focusing on French, he learned a wide range of skills in Western cuisine. In 2012, after renewing the current hotel and restaurant, he continued to study further and became his current position. He delivers a variety of Western food that everyone can enjoy, with sincere work.

大曲 哲也Tetsuya Omagari

Wagyu Restaurant Bungo Gion

和牛料亭 bungo 祇園

  • Gion, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

松村 匠章Masaaki Matsumura

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

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)

山口 秀次郎Hidejirou Yamaguchi

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

OGASAWARA-HAKUSHAKU-TEI

小笠原伯爵邸

  • Ichigaya, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / European / Wine

ゴンサロ ・アルバレスGonzalo Alvarez

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

Hyotei Main Branch

瓢亭 本店

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋 義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋 義弘Yoshihiro Takahashi

illimité

illimité

  • Nishinakasu/Haruyoshi, Fukuoka
  • Innovative/Fusion,Sosaku (creative) / French / Western Sosaku (creative cuisine) / Wine

中川 巧Takumi Nakagawa

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.

中川 巧Takumi Nakagawa

WAGYU YAKINIKU beef by KOH Hiroo Main Branch

WAGYU YAKINIKU beef by KOH 広尾本店

  • Hiroo, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)

KOHKOH

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.

KOHKOH

Toriya Otori

鶏屋 鳳

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)

八木 裕史Hirofumi Yagi

The Chef's Recommendations

A chef with passion entered the cooking field to realize his dream since he was young.

He was born in June 1973 in Hokkaido. He wanted to be a chef since he was young, as he liked to please people with his food. To realize this dream, he entered the restaurant industry. While operating a bar and serving alcohol and delicious food there, he started thinking about opening a restaurant specializing in chicken, and the thought got stronger. In 2008, being fully prepared, he opened [Toriya Otori]. This restaurant has become popular serving delicious chicken dishes elaborated in their own ways, and many guests return as repeaters. He is always searching for dishes that the guests will become addicted to.

八木 裕史Hirofumi Yagi

Nouvelle Epoque

Nouvelle Epoque

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • French,Italian/French

山下 亮一Ryoichi Yamashita

Mr. Yamashita is a chef who works hard in a new place, pursuing new delicacies.

He was born in 1973 in Shizuoka. His father was a chef in his hometown of Izu. Because he hoped to get a job early in his career, he naturally chose the path of a chef. Started his career as a chef in earnest in Tokyo, where many famous restaurants are crowded. He worked the Western food department of Hotel Okura Tokyo (currently The Okura Tokyo), and then moved to French.  In 2022, he became the head chef with the opening of Nouvelle Epoque.

山下 亮一Ryoichi Yamashita

tawara

tawara

  • Korinbo/Katamachi, Ishikawa
  • French,Italian/French / General / French / Wine

俵 徹也Tetsuya Tawara

The Chef's Recommendations

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

He was born in 1974 in Ishikawa. Inspired by a love for making things, he started his career as a chef. After honing his skills in Japanese cuisine at a restaurant in Kanazawa for three years, he moved to France. He gained experience for a total of three years at renowned restaurants in Provence and Perigord. After returning to Japan, he worked at Gion Okumura, a Kaiseki (tea-ceremony dishes)-style French restaurant in Kyoto, for four and a half years, where he further developed his skills in the fusion of Japanese and French cuisine. In 2012, he returned to his hometown, Kanazawa, and founded tawara. His creative and gentle cuisine, born from his experience in Kanazawa, France, and Kyoto, attracts food lovers inside and outside the prefecture.

俵 徹也Tetsuya Tawara

RUBY JACK'S Steakhouse & Bar

RUBY JACK’S Steakhouse&Bar

  • Akasaka, Tokyo
  • Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak

マシュー クラブMatthew Crabbe

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

Piopiko

Piopiko

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / Cocktail

上北 哲也Tetsuya Uekita

Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.

He was born in 1983 in Osaka. Being fascinated by the delicious vegetables his grandmother grew when he was a child was the starting point for his career as a chef. Upon graduating from university, he moved to the United States. While receiving agricultural training, he worked with Mexicans and was introduced to Mexican food. After returning to Japan, he started his career as a chef at a Japanese restaurant in Osaka, gaining experience in various genres such as cafes and Italian. In 2020, he was appointed chef of Piopiko in Ace Hotel Kyoto, as his solid skills and multinational experience were in high demand.

上北 哲也Tetsuya Uekita

Sushi Urayama Meieki

鮨うら山 名駅

  • Nagoya Station, Aichi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

清野 孝博Takahiro Kiyono

Mr. Kiyono wants many people to enjoy the deliciousness of Hokuriku sushi.

He was born in 1977. At first, he entered the world of Japanese cuisine, where he learned sushi. He has traveled abroad to the U.S. to master and spread the Japanese way, and now he has settled in Nagoya. Using unique fish from the Hokuriku region and special red vinegar rice, he offers delicious sushi and a bite that will impress you. He is looking forward to welcoming you to the restaurant.

清野 孝博Takahiro Kiyono

Sushi Suzuki

鮨 すず樹

  • Tsukishima, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

鈴木 智樹Tomoki Suzuki

Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.

He was born in 1982 in Iwate. In his late teens, he was fascinated by the meticulous handiwork of sushi chefs at a sushi restaurant in Tokyo and decided to become a sushi chef. He began his training at a long-established sushi restaurant in Tsukiji at the time and honed his skills at a well-known Tsukiji restaurant for 20 years. In April 2023, he founded his current restaurant in Tsukishima and became independent. Since then, he has visited the wholesale market, which has moved from Tsukiji to Toyosu, almost every day to carefully select the finest seafood of the day. With his meticulous handiwork and delicious nigiri and dishes, he welcomes guests from both Japan and abroad.

鈴木 智樹Tomoki Suzuki

Kyo Ryori Matsusyo

京料理 松正

  • Arashiyama, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小笹 正義Masayoshi Ozasa

The Chef's Recommendations

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation. Grew up watching his grandfather and father, who ran Kyo Ryori Matsusyo. The restaurant and cooking had been familiar to him since childhood, but it was when he graduated from high school that he made the decision to take over the restaurant. He went on to a culinary school and trained at a Japanese restaurant in Kyoto for three years after graduation. Joined his family's restaurant in 2005 and has served as the fourth-generation chef since 2018. He keeps in mind to carefully prepare his dishes so that the producer's thoughts can be expressed in each one.

小笹 正義Masayoshi Ozasa

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