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1161 - 1180 of 1778 chefs

 La Stella Polare

La Stella Polare

  • Yoyogi-Uehara, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

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

Charcoal & Dining Sharaku Himi-ten

チャコール&ダイニング 写楽 氷見店

  • Himi, Toyama
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot) / Motsu Nabe (offal hot pot)

樋口 就彦Narihiko Higuchi

The Chef's Recommendations

He searches for the best ingredients to create yakitori (grilled chicken skewer) that brings out the delicious flavors of the chicken

Born in Toyama on July 29th, 1958, his family owned a chicken wholesale store. Growing up and working closely with chicken, as well as watching his father cook yakitori, made him want to run his own restaurant. He set up Charcoal & Dining Sharaku Himi-ten in 1996 and began his career as the restaurant's chef owner. He works on the frontline, continually creating straight cuisine that carefully and faithfully preserves the essence of his ingredients.

樋口 就彦Narihiko Higuchi

Yakiniku Izakaya Suika

焼肉居酒屋 粋家

  • Iwaki, Fukushima
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Basashi (horse meat sashimi)

中野 春子Haruko Nakano

The Chef's Recommendations

An admiration for her mother's culinary talent made her want to be a chef

Born in China on June 4th, 1973, she began studying cookery by helping her mother, who was a talented cook, when she was a child. Before she knew it, she was cooking on her own. She decided to become a chef because she wanted to treat other people good food. She opened a restaurant in Qingdao, China and began her career as a restaurant owner. Later, she ran a Korean restaurant in Namie town. She opened Yakiniku Izakaya Suika in Iwaki city in 2012. Her inspiration for every dish comes from her mother. She always creates delicious and hearty dishes.

中野 春子Haruko Nakano

Sushi-dokoro Tatsutoshi

鮨処 竜敏

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

廣瀬 秀敏Hidetoshi Hirose

Operates a renowned restaurant that has been loved for over a quarter of a century in Susukino.

Mr. Hirose was born in 1973 in Hokkaido. He chose the restaurant business as a job to acquire expertise. Entered a sushi restaurant in his hometown of Sapporo and began his life as a professional chef in earnest. At age 26, he opened his own restaurant in Otaru, where many of the best sushi restaurants are gathered. Three years later, he moved from the Otaru branch (closed) to Susukino and opened Tatsutoshi. Currently, he not only manages the restaurant but also takes part in Hokkaido product exhibitions held throughout Japan.

廣瀬 秀敏Hidetoshi Hirose

Kagoshima Kurokatsu-tei

鹿児島 黒かつ亭

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Miso Katsu (pork cutlet in miso sauce)

藤本 竜司Ryuji Fujimoto

He creates exquisite dishes with high-quality ingredients, through experience he accumulated.

He was born in 1988 in Fukuoka prefecture. He entered the restaurant field around 2007, then accumulated experience as a chef at a restaurant in Tokyo for 7 years. After returning to Fukuoka and working at [Ore-no-Kappo Hakata Nakasu], he entered the current company in 2017. [Kurokatsu-tei] uses various high-quality ingredients, such as black pork from Kagoshima. He elaborates dishes everyday, while considering how to make use of the experience he accumulated to cook these exquisite ingredients.   

藤本 竜司Ryuji Fujimoto

Handmade Soba Makino

手打そば まきの

  • Kakuozan/Higashiyama Park, Aichi
  • Soba (noodles),Japanese / Soba (noodles)

牧野 満Mitsuru Makino

The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.

Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes. 

牧野 満Mitsuru Makino

Hakata Motsunabe Shoraku

博多もつ鍋 笑楽

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

田中 優希Yuki Tanaka

The chef who was born and raised in Hakata treats the guests with the taste of his hometown. 

He was born in Fukuoka prefecture. Since he was very young, he watched his mother's back while she worked at a small Japanese restaurant, wishing that [I want to cook dishes to please people, someday], so he decided to be a chef. Being born and raised in the middle of Fukuoka, [Motsu-Nabe (hot pot with offal and vegetables)] is the exact soul food to him. Making his dream come true, he horns his cooking skills at [Shoraku], where he is actively working as the master chef. 

田中 優希Yuki Tanaka

Gotemba Eki Chikaku Unagi no Hirota

御殿場駅近く 鰻のひろ田 

  • Gotenba/Susono, Shizuoka
  • Japanese,Japanese / Unagi (eel) / Yakitori (grilled chicken skewers) / General

廣田 保Tamotsu Hirota

He decided to become a chef when he discovered the joy of customer service while helping out at his mother's restaurant

He was born in Shizuoka Prefecture in 1947. He aspired to become a chef when he started helping out at his mother's restaurant during his university years and discovered the joy of entertaining customers with food and drink. When his older brother took over his mother's restaurant, he went on to train at a long-established eel shop belonging to one of his relatives. After completing his training roughly 35 years ago, he opened his own restaurant in Gotemba called [Unagi no Hirota.] There, he has carefully preserved the secret sauce and techniques passed down since the Meiji Era, which he inherited from his place of training, and serves delicious eel dishes to customers on a daily basis with his naturally friendly smile.

廣田 保Tamotsu Hirota

IKKYU 19HITOYASUMI Takaoka Toide branch

一休 19HITOYASUMI 高岡戸出店

  • Takaoka, Toyama
  • Japanese,Japanese / General / Sousaku Sushi (creative sushi) / Coffee

山崎 愛Ai Yamazaki

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

Tempura Maki

天布良 万喜

  • Karuizawa, Nagano
  • Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine

青木 康正AOKI YASUMASA

A craftsman focused entirely upon tempura.

Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.

青木 康正AOKI YASUMASA

Sendai Bar MUSUBI

仙台バルMUSUBI

  • Sendai Station West Exit, Miyagi
  • Seafood,Japanese / General / Sashimi (raw fish)/Seafood

斎藤 直貴Naoki Saito

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

Akatsuki Taps Ginza

暁タップス 銀座

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / General / Beer

佐藤 和哉Kazuya Sato

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

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)

田上 圭介Keisuke Tagami

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

TOC-TOC

トクトク

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小林 真太郎Shintaro Kobayashi

He warmly welcomes the guests like welcoming his best friends.

He was born in 1979 in Fukuoka prefecture. He entered the restaurant field in his teens and got a live-in job where he learned cooking techniques and hospitality for serving the guests. Then he actively worked at an izakaya (Japanese pub), yakiniku (Japanese BBQ) restaurant, sake (Japanese alcohol) shop, etc. Currently, he is actively working at [TOC-TOC] in [JR HAKATA CITY], where he makes efforts to warmly welcomes the guests like welcoming his best friends at his home party. 

小林 真太郎Shintaro Kobayashi

Enji

煙事

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / Curry / General / General

尾花 敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花 敬史Keishi Obana

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location

ひつまぶし備長 池袋パルコ店

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Japanese,Japanese / General / Unagi (eel)

山田 伸一Shinichi Yamada

山田 伸一Shinichi Yamada

Sumibiyaki Shorin

炭火焼 松林

  • Ginza, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

西岡 卓朗Takuro Nishioka

This chef is seeking for [beauty] to improve deliciousness. 

He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibiyaki Shorin] serving beautifully-decorated savory dishes.

西岡 卓朗Takuro Nishioka

Sushi Hiroshima Ajiroya Main Branch

鮨広島 あじろや 本店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi

平田 成昭Nariaki Hirata

A childhood dream led Mr. Hirata to the culinary arts.

Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.

平田 成昭Nariaki Hirata

Otaru Takeno Sushi

小樽たけの寿司

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

武田 賢一TAKEDA KENICHI

A personal connection led him to leave another career and become a sushi chef

This chef was born in April 1968 in Osaka. He was working in an architect's office when an invitation from the master of a restaurant where he had worked in his student days prompted him to become a chef. In March 2013, he opened Otaru Takeno Sushi, where he painstakingly prepares fresh fish which he serves to his customers.

武田 賢一TAKEDA KENICHI

Izakaya Futami Sakaba

居酒屋 二海酒場

  • Hakodate, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

岡嶋 隆志Takashi Okajima

Mr. Okajima sources ingredients through his unique channels, mainly focusing on the Otoshibe fishing port in his hometown of Yakumo-cho.

He was born in 1972 in Hokkaido. Since childhood, He has enjoyed watching cooking shows on television and dreamed of pursuing a career in the culinary world. From high school, he started working part-time at a restaurant and became a chef after attending a vocational school. After that, he trained in Japanese cuisine, such as at sushi restaurants and hotels, to polish his skills. In November 2021, after leaving a long-established izakaya (Japanese pub) in Hakodate, he opened "Izakaya Futami Skaba."  He procures seafood through his unique channels, centered around the Otoshibe fishing port in Yakumo-cho, his hometown.

岡嶋 隆志Takashi Okajima

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