1121 - 1140 of 1837 chefs
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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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HANARÉ
HANARE
- Miyako Island/Ishigaki Island, Okinawa
- Innovative/Fusion,Sosaku (creative) / General / French / General
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反町 世俊Seigon Sorimachi
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Mr. Sorimachi expresses inner art on plates through food.
He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.
反町 世俊Seigon Sorimachi
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Nishiazabu Yakiniku X ~TEN~
西麻布 焼肉X ~TEN~
- Nishi-Azabu, Tokyo
- Yakiniku (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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KYOTO STAR BAR
KYOTO STAR BAR
- Kiyamachi/Pontocho, Kyoto
- Bar/Cocktails,Bars (pubs) / Cocktail
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松田 高雅Takamasa Matsuda
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Realized that "eating delicious food" is crucial.
Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.
松田 高雅Takamasa Matsuda
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Sabatini di Firenze Daimaru Tokyo Branch
サバティーニ・ディ・フィレンツェ 大丸東京店
- Marunouchi, Tokyo
- Italian,Italian/French / Italian / Pasta / Steak
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古田 稔Minoru Furuta
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Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.
Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.
古田 稔Minoru Furuta
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LIEN
LIEN
- Osaka Station/Umeda Station, Osaka
- French,Italian/French / French / Seafood / Wine
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堀 裕大Yudai Hori
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The owner-sommelier carefully selects wines and dishes in blissful harmony.
Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.
堀 裕大Yudai Hori
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Kioicho Hassan
紀尾井町 八山
- Nagatacho, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)
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比留川 元章Motoaki Hirukawa
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Impressed by people enjoying his cooking, Mr. Hirukawa entered the culinary world.
He was born in 1961 in Kanagawa. Since childhood, he has loved to cook. When he served food to his friends and family, he was so happy to see them enjoy it that he decided to work at a Japanese restaurant to cook authentic Japanese cuisine. He trained in Japanese cuisine at such restaurants as Yokohama Kadoya Main Branch, Nagoya Seryna, Tsuruyoshi, Takahama, Ginza Kansai Kappo Amano, Kamakura Ayatei, and Kissyo Yokohama Branch. Currently, he is the head chef at Kioicho Hassan.
比留川 元章Motoaki Hirukawa
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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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Higashiazabu Ito
東麻布 いと
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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伊東 彰Akira Ito
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The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.
Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.
伊東 彰Akira Ito
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Hakata Motsunabe Yamanaka Ginza Branch
博多 もつ鍋 やま中 銀座店
- Ginza, Tokyo
- Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)
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山中 幸一 Koichi Yamanaka
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Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.
He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.
山中 幸一 Koichi Yamanaka
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DepTH brianza
DepTH brianza
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian
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奥野 義幸Yoshiyuki Okuno
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Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."
He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.
奥野 義幸Yoshiyuki Okuno
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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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HIDATAKAYAMA MEAT
飛騨高山ミート
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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村田 愛乃Yoshino Murata
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Through her dishes, Ms. Murata aims to deliver smiles to her guests.
She was born in 1999 in Gifu. Started her career as a chef at an Italian restaurant in the prefecture. After working at a Japanese restaurant and a café, she is currently working as a kitchen staff at HIDATAKAYAMA MEAT. She aims every day to provide a menu that satisfies both the heart and the stomach so that she can bring a smile to her customers through cuisine.
村田 愛乃Yoshino Murata
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Sushi Yuumu
鮓 有無
- Nishi-Azabu, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)
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髙橋 輝良Kiyoshi Takahashi
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Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.
He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32. In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.
髙橋 輝良Kiyoshi Takahashi
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Matsusakagyu Yakiniku M Dotombori Sennichimae Branch
松阪牛焼肉M 道頓堀千日前店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sushi / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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浦田 憲史Kenji Urata
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Mr. Urata is a manager who values the spirit of Omotenashi and serves delicious food.
He was born in 1989 in Osaka. At age 20, he entered the world of food and beverage. While working as a bartender, he realized he enjoyed cooking and became a chef. In addition to the bar, he trained at a yakiniku restaurant and a Takoyaki restaurant to hone his skills. He later joined Light House Co., Ltd., which operates Matsusakagyu Yakiniku M by chance. He has been supporting the restaurant as a manager since the opening of the Dotombori Sennichimae Branch in December 2023. With the spirit of "Omotenashi" (hospitality), he considers "as long as you are in Osaka, you are our customer."
浦田 憲史Kenji Urata
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honda Akasaka Branch
honda 赤坂店
- Akasaka, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Cookshop / Sake
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奈良 開Kai Nara
The Chef's Recommendations -
Mr. Nara produces a relaxing time for precious guests.
Having worked at honda in Akasaka for 8 years, he currently serves as manager. He has the J.S.A. SAKE DIPLOMA (Japanese sake sommelier) qualification. With this qualification, he proposes sake and small dishes that go well with it. Every day, he devotes himself to providing his guests with a blissful experience.
奈良 開Kai Nara
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Kagurazaka Sushi Konkon
神楽坂 寿司 こんこん
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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近藤 昌弘Masahiro Kondo
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Mr. Kondo has pride as a sushi artisan and continues to refine his skills.
He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.
近藤 昌弘Masahiro Kondo
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Restaurant Sunpeer
レストラン サンピア
- Nanjo, Okinawa
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General
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仲宗根 弘二Koji Nakasone
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Welcomes guests with the goal of promoting local cuisine.
Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.
仲宗根 弘二Koji Nakasone
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RUBY JACK'S Steakhouse & Bar
RUBY JACK’S Steakhouse＆Bar
- Akasaka, Tokyo
- Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak
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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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NIKU Dining meat meet
NIKUダイニング meat meet
- Omicho Market, Ishikawa
- Steak,Yakiniku/Steak / Italian / Steak / Wine
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村田 善之Yoshiyuki Murata
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Mr. Murata delivers pleasure with his particular passion as a meat lover.
He was born in 1971 in Ishikawa and is the owner and chef of NIKU Dining meat meet. He has experience in a casual restaurant that mainly serves meat dishes and an Italian bistro. As a meat lover himself, he is uncompromising in his dedication to all the menu items he offers. He carefully chooses ingredients, figures out how to cook them properly depending on the items, and provides meals that satisfy both the stomach and the mind.
村田 善之Yoshiyuki Murata
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