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1161 - 1180 of 1837 chefs

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location

ひつまぶし名古屋備長 金シャチ横丁店

  • Marunouchi, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木 陽一 Ena Tangezaka

 

 

青木 陽一 Ena Tangezaka

 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

Sushi Rebo

鮨 令歩

  • Nishiki-sanchome, Aichi
  • Sushi,Japanese / General / Sushi / Sake

佐々木 英師Eiji Sasaki

Seeing the smiles of all guests is the best part of being a sushi chef.

Mr. Sasaki was born in 1985 in Aichi. At the age of 16, he chose to become a sushi chef and began his training. He changed his job to another industry to "try something different," but returned to sushi chef because he still loved the happy smiles on the faces of his guests when they ate his sushi. At 26, he was chosen as a store manager, and at 27, he set up an affiliated store in Malaysia. Then in January 2021, he was appointed manager of Sushi Rebo at the time of its opening. He provides smooth service to foreign guests with about six and a half years of overseas experience.

佐々木 英師Eiji Sasaki

Ebisu Kichinoza

恵比寿 吉乃坐

  • Ebisu, Tokyo
  • Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General

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

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

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

Salle a Manger

サラマンジェ

  • Ginza, Tokyo
  • French,Italian/French / French

脇坂 尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂 尚Hisashi Wakisaka

Dining & Music BAR ONSTAGE

Dining & Music BAR 音STAGE

  • Kanda, Tokyo
  • Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池 潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022. 

菊池 潤Jun Kikuchi

Mentai-ryori Hakata Shobo-an

めんたい料理 博多 椒房庵

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Sake / Shochu

西垣 良太Ryota Nishigaki

He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.

He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef,  when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years. 

西垣 良太Ryota Nishigaki

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

Yakiniku Izakaya Suika

焼肉居酒屋 粋家

  • Iwaki, Fukushima
  • Yakiniku (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

Hakata Shato Hanten

博多 華都飯店

  • Hakata Station, Fukuoka
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan

戸嶋 一成Kazunari Toshima

He keeps offering simple savory dishes.

He was born in 1979 in Fukuoka prefecture. In his teens, he entered the restaurant field to be a chef and started his career at a Chinese restaurant in Hachioji, Tokyo. He worked there for 8 years to obtain knowledge and the know-hows to giving service to the guests. After returning to Fukuoka, he also learned about Japanese cuisine once, then started to work at the current restaurant. He feels happy himself with continuously satisfying the guests by offering [simple savory dishes].

戸嶋 一成Kazunari Toshima

Sushi Kappo Kakihachi

すし割烹 柿八

  • Soen, Hokkaido
  • Japanese,Japanese / General / Sushi / Sake

Kappo Aoyagi

割烹 青柳

  • Ashiya, Hyogo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

青柳 竜良Tatsuro Aoyagi

The Chef's Recommendations

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Born in 1971 in Chiba prefecture, he was the son of a chef providing in-flight meals on airplanes. As a child, Mr. Aoyagi saw his father board government airplanes as the head Japanese food chef and provide meals for the emperor and other VIPs, so becoming a chef was a natural path for him. After graduating, he joined Tsukiji Tamura and worked at Tokyo Tamura in Kobe (now known as Kobe Tamura) for 15 years as vice head chef. After gaining further experience at a Japanese restaurant in Sannomiya, Osaka, he opened his own restaurant in December 7, 2011. He currently works as the owner and head chef of Kappo Aoyagi.

青柳 竜良Tatsuro Aoyagi

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

le Bistro Montmartre

ビストロ モンマルトル

  • Shin Toshin, Okinawa
  • French,Italian/French / General / French / Pasta

植村 慎太朗Shintaro Uemura

The Chef's Recommendations

He opens his door to his own world of cooking than his father's.

Born in 1973 in Tokyo. His father was a Chinese chef. He wanted to create his own life and started his French cuisine career at 18 years old. After 7 years of experience at restaurants in Ginza and Aoyama, he left for France in 1999 and widened his experience at [La Regalade], which was the most difficult restaurant to secure a reservation from in those days, [Beauvilliers] as a chef de partie, and 3-star [Pierre Gagnaire]. Returning to Japan, he expanded his experience as a chef at [Auxamis Tokyo], and a main dining chef at [THE BUSENA TERRACE] in fall, 2009. In December, 2012, he opened [le Bistro Montmartre].

植村 慎太朗Shintaro Uemura

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

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

Hitsumabushi Nagoya Bincho Lachic Location

ひつまぶし備長 ラシック店

  • Sakae, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

和田 英樹Hideki Wada

 

 

和田 英樹Hideki Wada

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

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

Ginza Tenichi

銀座 天一

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

田中 秀樹Hideki Tanaka

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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