1141 - 1160 of 1701 chefs
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Sushi no Jirocho
寿しの次郎長
- Kurume, Fukuoka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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勝野 良治Ryoji Katsuno
The Chef's Recommendations -
This well-respected, skillful, and athletic chef comes from a family with three generations of chefs and connects customers to flavors with an 80-year history.
He was born in Fukuoka Prefecture in 1974 into a sushi-making family. He was brought up playing in the kitchen. His grandfather bought him his own knife when he was in third grade at elementary school. This sparked a natural interest in cooking. As a student, he pursued athletics and even considered going to a sports college. However, he decided that he ought to follow in his father's footsteps and become a chef. He built up 17 years of experience at sushi shops and traditional Japanese restaurants in Fukuoka. Later, he took over at Sushi no Jirocho-the third generation of chefs from his family to work there-and has been there ever since. He is an instructor of the National Japanese Chefs' Association. He is also a lecturer in Japanese cuisine at Fukuoka School of Culinary Arts.
勝野 良治Ryoji Katsuno
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Fujiwara
ふじ原
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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藤原 光章Mitsuaki Fujiwara
The Chef's Recommendations -
Became interested in the world of cooking through a desire to delight others.
Born in December 1969 in Aichi prefecture, Mr. Fujiwara loved making others happy, and so decided to become a chef to bring joy to people with cooking. After graduating, he trained for 16 years at the Japanese restaurant Sakuichi in Osaka. In 2004, he opened his own store, Fujiwara, and became the owner and chef. In 2016, the restaurant moved to a new location and went through a renewal. He still continues to work diligently so as not to bring shame to Sakuichi, which was where he learned everything and which still is at the core of his cooking.
藤原 光章Mitsuaki Fujiwara
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Gotemba Restaurant Kuishinbogomi
御殿場レストラン くいしんぼ五味
- Gotenba/Susono, Shizuoka
- Creative,Sosaku (creative) / General / French / Italian
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五味 正博Masahiro Gomi
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The influence of his father, who worked in the food industry, led him to become a chef
He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.
五味 正博Masahiro Gomi
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Sosaku Kushiage Tsuda
創作串揚げ つだ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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津田 猛TSUDATAKESHI
The Chef's Recommendations -
Bringing a new style of making kushiage
After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.
津田 猛TSUDATAKESHI
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Washoku - shoujyou - Aoyama
和食 猩々 −shoujyou− 青山
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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木下 正人Masato Kinoshita
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The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.
He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].
木下 正人Masato Kinoshita
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Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
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柚木 栄樹Eiju Yunoki
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He is exclusively in French cuisine, to spread the local food culture of Toyama.
After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.
柚木 栄樹Eiju Yunoki
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Shiogama Shirahata
塩竈 しらはた
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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鈴木 直哉Naoya Suzuki
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He liked fish cuisine very much.
He was born in 1984 in Miyagi prefecture. He decided to be a chef as he liked fish cuisine very much. Though he worked in a different field once, he decided to start training as a Japanese chef when he got married, in order to succeed the restaurant run by his family. He has learned everything about cooking at [Shiogama Shirahata]. Currently, he selects ingredients and develops the menu as well, to serve fresh and tasty fish dishes without compromise to his guests.
鈴木 直哉Naoya Suzuki
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Atsugi Tachibana
厚木 たちばな
- Hon-Atsugi/Atsugi, Kanagawa
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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毛利 裕太Yuta Mouri
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He joined the restaurant with a part time job, staying on to become a chef
Chef Mori was born in Kanagawa prefecture on June 5th, 1992. He casually joined Atsugi Tachibana for part time work after being invited by a friend. Fascinated by the depth of Japanese cuisine, decided to become a chef. Chef Mori says that it is only natural for chefs to prepare delicious cuisine, and he is strict on himself and always has a high sense of awareness as a professional. Every day he continues to pursue cuisine that is not just delicious, but also impresses his customers and remains in their memory.
毛利 裕太Yuta Mouri
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Moshiri-Soba Nakamura
母子里そば 奈可むら
- Hakone/Gora, Kanagawa
- Soba (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Soba (noodles)
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中村 涼太Ryota Nakamura
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A training chef to bear a new age with his father's expectations as the third generation.
Mr. Ryota Nakamura was born in 1997 in Kanagawa prefecture. Born in the family operating a soba (buckwheat noodles) restaurant and seeing his father actively working as a chef since he was a child, he also decided to become a chef, and started training in April 2019. He learned the fundamentals of cooking one by one; how to use tools, select ingredients, give service, and manage the restaurant. He is currently accumulating experiences as the third generation, while being aware of the trends of the era in order to create new waves with his restaurant.
中村 涼太Ryota Nakamura
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Sushi Yoshi
すし よし
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood
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西森 義幸NISHIMORI YOSHIYUKI
The Chef's Recommendations -
The part-time job he had during high school led him to become a sushi chef, constantly striving to perfect the art of sushi making
He was born on October 6th, 1965, in Otaru City. Working part time during high school at a well-established sushi restaurant led him to pursue a career as a sushi chef. He continued to train at the same sushi restaurant after graduating from high school. After that he trained at several sushi restaurants, and also became a fisherman's apprentice in order to acquire skill in judging fish. He opened "Sushi Dokoro Yoshi" in 2005 near Sushiya Street in Otaru, where numerous sushi restaurants compete for customers. The sumptuous seafood dishes created by the owner, who has an exhaustive knowledge of seafood, bring in many people from great distances.
西森 義幸NISHIMORI YOSHIYUKI
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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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Yakiniku no Kawayoshi
焼肉のかわよし
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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榎木 和則Kazunori Enoki
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Mr. Enoki is a dedicated meat chef with a keen eye for quality with years of experience and skill.
He is from Kumamoto. Originally worked at another restaurant before being recruited to join Kawayoshi. With more than 30 years of experience in the meat industry, he carefully selects meat with his wide range of experience and keen eye. To provide both "delicious" and " reasonable prices," he is responsible for everything from meat selection to price negotiation. He always seeks ways to please his customers with his delicious yakiniku, using the skills he has honed over the years. His uncompromising work is the perfect role model of an artisan chef.
榎木 和則Kazunori Enoki
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USHIGORO Bambina Shibuya Branch
うしごろバンビーナ渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Hamburger Steak / Steak
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Soshu Torigin Kamonomiya Branch
相州 鳥ぎん 鴨宮店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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嶌影 幸作Kosaku Shimakage
The Chef's Recommendations -
He became interested in cooking after seeing his mother in the kitchen and soon began making things with her
He enjoyed making things from an early age and was particularly captivated by cooking. He would often cook with his mother for his whole family and it made him happy to see their smiles as they ate. After graduation, he found a job but was unable to forget the joy of cooking and the smiling faces of people eating delicious food, so he entered the restaurant industry. He searched for a place where customers' reactions could be seen and found an izakaya (Japanese bar) with an open kitchen, where he accumulated work experience. When that restaurant closed down, he became a chef at Soshu Torigin Kamonomiya, where he could interact with customers in the same way.
嶌影 幸作Kosaku Shimakage
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BRASSERIE LE VIN
BRASSERIE LE VIN
- Roppongi, Tokyo
- Bistro,Italian/French / French / Steak / Wine
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内田 実Minoru Uchida
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Offering royal bistro cuisine created by professional skills with an authentic atmosphere.
Mr. Uchida was born in 1966 in Tochigi, the owner/chef of BRASSERIE LE VIN. Growing up with parents who ran a bakery in Nikko City, he naturally decided to pursue a career in food. After graduating from culinary school, he honed his skills at French restaurants in Roppongi and Daikanyama, and also experienced the authentic cuisine in Europe. He founded Levin in Setagaya in 1997, became independent, and moved to Ginza in 2010. He raised the popular restaurant Le Vin et la Viande. In 2023, he moved to Ark Hills and showed off his culmination as a chef in a complex in Tokyo.
内田 実Minoru Uchida
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Yakiniku USHIGORO Shinjuku 3-chome branch
焼肉うしごろ 新宿三丁目店
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Kappo Ryokan Shimizu
割烹旅館 志みず
- Himeji, Hyogo
- Auberge,Other / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Local Sake
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高島 一彰TAKASHIMA KAZUAKI
The Chef's Recommendations -
A longing from childhood for Japanese cuisine and a will to continue his family's culinary hotel.
Born June 4, 1971, from Ieshima, Himeji, Hyogo, his family managed a culinary hotel, and he grew up immersed in a culture of cuisine. Before he realised it himself, he too had become a chef and made the decision to continue the family business. With continued practice and training, he now spends his days exercising his skills at Kappo Ryokan Shimizu. The seafood here, alive with the freshness of only the finest ingredients that he selects himself, has a considerable reputation not just among local regulars, but also tourists who come visiting from afar.
高島 一彰TAKASHIMA KAZUAKI
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KYOTO TOWER SANDO BAR
KYOTO TOWER SANDO バル
- Kyoto Station, Kyoto
- Standing Bar,Bars (pubs) / Local Sake
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本川 無為Mui Honkawa
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He wanted to work to please people.
He was born in 1991 in Wakkanai, Hokkaido. He spent his childhood in Mexico and graduated from Liceo Mexicano Japones. Then he entered Ryukoku University to learn Buddhism in the department of Shin Buddhism, Ryukoku University, and started to think strongly about having a job to please people. In 2014, he entered icon Corporation and accumulated experiences at Komakura Umeda Hankyu Higashi Dori branch and Gokigen-Ebisu Oumi Hachiman Station branch. In 2017, he started working as the master chef at [KYOTO TOWER SANDO BAR].
本川 無為Mui Honkawa
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Ryukyu Chinese Dining Tama
琉球チャイニーズダイニング TAMA
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Chinese,Chinese / Okinawa Cuisine / General / Wine
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玉代勢 文廣TAMAYOSE FUMIHIRO
The Chef's Recommendations -
After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home
Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.
玉代勢 文廣TAMAYOSE FUMIHIRO
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French Restaurant Mori
フレンチレストラン Mori
- Sakai, Osaka
- Italian,Italian/French / French / Italian / Wine
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三浦 孝司Takashi Miura
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A highly skilled chef who crafts dishes with impeccable flavor
His first step toward his professional cooking career came twenty years ago when he went to a French restaurant in Kyoto and one of the people he went with happened to know the owner and chef, who ended up letting him see the kitchen for himself. Seeing the kitchen in action like that motivated him deeply, which enticed him to head to Kobe and start developing his professional cooking skills at a French restaurant there. He then went on to train further at Les Anges in Ginza and The Georgian Club in Nishiazabu. After he gained a wide repertoire of experience, he moved up to his current position at Mori French Restaurant.
三浦 孝司Takashi Miura
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