1141 - 1160 of 1774 chefs
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Koshitsu Dining Kakehashi Higashi Bypass Main store
個室ダイニングかけはし 東バイパス本店
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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井村 武広Takehiro Imura
The Chef's Recommendations -
The vision of his father standing in the kitchen inspired him to be chef.
Chef Imura was born on January 10th, 1982 in Kumamoto Prefecture. He grew up watching his father cook at the ryokan (Japanese style inn) that was also his childhood home. That scene which he observed from early on became like a guidebook for his own journey to becoming a chef. He started training to make his interest in cooking a professional reality. He began his career working at a traditional Japanese restaurant in the city, and then moved on to a ryokan in Aso. To further devote himself to training, he worked at another ryokan in Kyoto. In 2014, he returned to his hometown of Kumamoto and opened Koshitsu Dining Kakehashi Higashi Bypass Honten, where he acts as chef-owner.
井村 武広Takehiro Imura
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Ginza Tenichi
銀座 天一
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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田中 秀樹Hideki Tanaka
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He creates exquisite tempura with his passion for offering wholehearted cuisine.
He was born in 1979 in Nagasaki prefecture. He liked to treat people with his dishes in his student days and naturally decided to be a chef. Even in his graduation essay in elementary school, he wrote [my future dream is to become a chef]. After working as a deep-sea fisherman, he entered the cooking field making use of his good eye for selecting ingredients obtained through experience as a fisherman. As a chef, he has been specialized exclusively in Tempura and has worked at [Tenichi] for approximately 20 years. Currently, he wholeheartedly creates tempura every day based on his belief of [working with a sincere spirit].
田中 秀樹Hideki Tanaka
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37 PASTA
37 PASTA
- Hakata Station, Fukuoka
- Pasta/Pizza,Italian/French / Italian / Pasta
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松元 博文Hirofumi Matsumoto
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As he really liked cooking pasta, he wanted to try it again.
He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.
松元 博文Hirofumi Matsumoto
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19HITOYASUMI Nanto A-MIEUX branch
19HITOYASUMI 南砺アミュー店
- Tonami/Gokayama, Toyama
- Cafe,Cafe/Sweets / General / Cake / Coffee
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南部 愛莉香Arika Nambu
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She works busily with three roles; the manager, patissier, and barista.
She was born in 1996 in Toyama prefecture. Her motivation, which brought her to her current position, comes from her childhood graduation yearbook, where she wrote her dream to be a patissier to make delicious cookies and confections. She obtained a cooking license immediately after graduating from the cooking course of Takaoka Ryukoku High School and entered 19HITOYASUMI. In 2016, she was approved as a coffee meister by the Specialty Coffee Association of Japan. Currently, she works busily every day as a manager, a patissier, and a barista at [19HITOYASUMI Nanto A-MIEUX branch].
南部 愛莉香Arika Nambu
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Hakata Mizutaki Hamadaya
博多 水たき 濵田屋
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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西村 信昭Nobuaki Nishimura
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Seeking for people's happy smile saying [tasty].
He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal.
西村 信昭Nobuaki Nishimura
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Sushi Kappo Yamanaka
鮨割烹 やま中
- Hakata Station, Fukuoka
- Sushi,Japanese / General / Sushi
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中山 健一Kenichi Nakayama
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He decided to be a chef by the strong influence of a very popular Japanese TV program where chefs had cooking battles.
He was born in 1978 in Saga prefecture. He decided to enter the restaurant field and become a cool chef, by the strong influence of a TV program which created a social trend all over Japan in those days, where chefs compete for their cooking. After graduating from high school, he entered a culinary school where he was fascinated with a sushi chef who gave special lessons and got interested in the sushi field. Working as an intern at a sushi shop during summer vacation, he found the charms of sushi more deeply and became a sushi chef after graduation.
中山 健一Kenichi Nakayama
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Shabu-Shabu Dining Hanakoji
しゃぶしゃぶDining花小路
- Nishi-ku/Yokokawa, Hiroshima
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / General
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中嶋 範行Noriyuki Nakajima
The Chef's Recommendations -
He wants to be a chef cooking wholeheartedly.
He was born in 1956 in Okayama prefecture. When he was a student, he did not think to be a chef. Even after graduating from a university, he did not enter the restaurant field. However, his turning point came suddenly, when he started helping a small restaurant run by his mother, and found that cooking was fun. He improved his skills especially for meat, then opened [Shabu-Shabu Dining Hanakoji] in February 2013. He is currently working as a chef and manager.
中嶋 範行Noriyuki Nakajima
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Beefsteak Kawamura Sannomiya main branch
ビフテキのカワムラ三宮本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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菅 雅也Masaya Suga
The Chef's Recommendations -
Exciting Teppanyaki performance in front of guests.
He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.
菅 雅也Masaya Suga
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Sumibi Yakiniku Tsunku
炭火焼肉つんく
- Kyoto Station, Kyoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)
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宮本 宏明Hiroaki Miyamoto
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Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.
Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.
宮本 宏明Hiroaki Miyamoto
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La Stella Polare
La Stella Polare
- Yoyogi-Uehara, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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大林 秀史Hideshi Obayashi
The Chef's Recommendations -
Mr. Hideshi Obayashi became a chef to please people, and went independent after improving his skills at renowned restaurants.
He was born in 1977 in Ibaraki prefecture. He started cooking in his childhood, and found that cooking was fun when he made pasta. As his parents were operating a bakery and cake shop, he also dreamed of becoming a chef or service staff to please people. He worked as a service staff at an izakaya (Japanese pub), then entered [CHIANTI]. After working at their different branch, he became the master chef at [CHIANTI Yoyogi-Uehara branch]. In 2017, he was transferred to [CHIANTI Nishiazabu branch] when the Yoyogi-Uehara branch closed. In July, 2019, he went independent and opened [La Stella Polare].
大林 秀史Hideshi Obayashi
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Kappou Sanchou
割烹三長
- Dogenzaka/Shinsen, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)
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村山 直樹Naoki Murayama
The Chef's Recommendations -
His dream since he was young has come true. A chef who is always seeking delicious tastes.
He was born in 1980 in Saitama prefecture. When he was young, he was fascinated by chefs on TV and cartoons and decided to be a chef himself as well. After graduating from high school, he started training as a chef at [Kappou Tappi], since then he has been seeking for delicious tastes in the field of Japanese cuisine. Being influenced by his master chef under whom he worked, he follows the traditional ways of Japanese cuisine, however he also receives a high reputation by using western ingredients such as caviar and truffle to create more delicious Japanese dishes.
村山 直樹Naoki Murayama
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Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location
ひつまぶし名古屋備長 東京スカイツリータウンソラマチ店
- Oshiage, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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住野 弘敏Hirotoshi Sumino
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住野 弘敏Hirotoshi Sumino
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Ebisu Kichinoza
恵比寿 吉乃坐
- Ebisu, Tokyo
- Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General
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花輪 成昭Shigeaki Hanawa
The Chef's Recommendations -
Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations
Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy.
花輪 成昭Shigeaki Hanawa
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Eau-De-Vie
オー・ド・ヴィー Eau-De-Vie
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Dining Bar,Dining bar / General / Cocktail / Whisky
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西村 佳佑Keisuke Nishimura
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Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.
He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.
西村 佳佑Keisuke Nishimura
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Akatsuki Taps Ginza
暁タップス 銀座
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / General / Beer
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佐藤 和哉Kazuya Sato
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Delivering the charm of gently flavored beer and nourishing food with sincerity.
Mr. Sato was born in 1984 in Aomori; he is the manager of Akatsuki Taps Ginza. Having worked part-time as a waiter at the Tokyo Disney Resort restaurant, he found fulfillment in a job where he was close to the moments when people smiled around food. When he first wanted to pursue a career in food and beverage, he was introduced to the appeal of craft beer, which led him to become a staff member at Akatsuki Brewery. At the company's first flagship restaurant, he now offers a variety of beers and dishes suited to the Japanese climate. Through delicious food, he brings smiles and healing moments to customers.
佐藤 和哉Kazuya Sato
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Nishijin Hatsuki Kuten Hakata Branch
西新初喜くうてん博多店
- Hakata Station, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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坂口 存澄Masazumi Sakaguchi
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Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.
He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.
坂口 存澄Masazumi Sakaguchi
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IKKYU 19HITOYASUMI Takaoka Toide branch
一休 19HITOYASUMI 高岡戸出店
- Takaoka, Toyama
- Japanese,Japanese / General / Sousaku Sushi (creative sushi) / Coffee
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山崎 愛Ai Yamazaki
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Making use of her attentive hospitality, she became a barista.
She was born in 1989 in Inami, Nanto city, Toyama prefecture. After graduating from high school in her hometown, she entered a confectionery school in Kyoto, where she obtained a certificate as a confectionery hygiene master. After accumulating experience at several cafes and restaurants, she went back to her hometown of Toyama with the aim of opening a restaurant there in the future. To improve her skill, she entered [19HITOYASUMI] where she obtained the knowledge of the latte art, coffee, tea, and herbs, and mastered brewing good coffee and tea. Currently, as a skilled barista and service staff, she welcomes the guests day and night with great hospitality.
山崎 愛Ai Yamazaki
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Nihonshu Bar Komeya Inazuma
日本酒バル・米屋 イナズマ
- Sannomiya, Hyogo
- French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake
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名倉 幸治Koji Nakura
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Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter
Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.
名倉 幸治Koji Nakura
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Matsusaka Ushi Yakiniku Ittetsu
松阪牛焼肉 一徹
- Takaoka, Toyama
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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田上 圭介Keisuke Tagami
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Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.
Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.
田上 圭介Keisuke Tagami
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Sendai Bar MUSUBI
仙台バルMUSUBI
- Sendai Station West Exit, Miyagi
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood
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斎藤 直貴Naoki Saito
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Proposing new delicious dishes that feature local ingredients.
After training mainly in Japanese cuisine, Mr. Saito sought to devise creative dishes from different cuisines. The Sendai Bar MUSUBI opened on February 2, 2023. Here, he is creating original dishes that skillfully use ingredients from Sendai and the local area.
斎藤 直貴Naoki Saito
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