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101 - 120 of 1713 chefs

Shibuya Niku-Yokocho Teppan

渋谷肉横丁 てっぱん

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Izakaya (Japanese tavern),Taverns

宮坂 学Manabu Miyasaka

Former Thai restaurant owner, pioneer of Thai cuisine in Japan.

Mr. Miyasaka was born on February 6, 1963, in Tokyo. He opened a Thai restaurant in Kichijoji in 1986. Traveled abroad for 10 years to train in Thai cuisine. He also has a unique background, serving as a high school baseball coach for 17 years. Also becoming well-known as the father of one of Comdot's (famous Japanese Youtuber) local friends, Kanata. He is a friendly and friendly person who puts his heart and soul into every dish.

宮坂 学Manabu Miyasaka

Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch

肉と魚とカキ OYSTER Bar&Bistro 魚秀 ~UOHIDE~渋谷桜丘店

  • Dogenzaka/Shinsen, Tokyo
  • Japanese,Japanese

中井 信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager." 

中井 信之Nobuyuki Nakai

Sushi Sukiyaki Akamechan

寿し・すき焼き あかめちゃん

  • Kanazawa Station, Ishikawa
  • Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake

清水 義男Yoshio Shimizu

A father and daughter take on a new challenge.

For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.

清水 義男Yoshio Shimizu

Cocktail Works Karuizawa

COCKTAIL WORKS 軽井沢

  • Karuizawa, Nagano
  • Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail

茂澄 仁Hitoshi Mozumi 

Mr. Mozumi is a bartender and chef who handles flexible cocktail menus. 

He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.

茂澄 仁Hitoshi Mozumi 

TAJ NIKKO

タージ日光

  • Nikko/Kinugawa, Tochigi
  • Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

GINZA FUJIMARU

GINZA FUJIMARU

  • Ginza, Tokyo
  • French,Italian/French

藤丸 貴成Takanari Fujimaru

Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.

He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.

藤丸 貴成Takanari Fujimaru

Feliz-malto

Feliz-團斗 Malto

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

田島 啓史Hiroshi Tajima

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.

田島 啓史Hiroshi Tajima

Kaiyotei Koshiji

魁陽亭越治

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Cafe,Cafe/Sweets / General / Omurice (omelet rice) / Cake

BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch

ビーフキッチンスタンド アパホテル歌舞伎町タワー店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Bar,Italian/French / General / Steak / Shoyu Ramen (soy sauce ramen)

Akaushi Dining yoka-yoka Teppan & Grill

あか牛Dining yoka-yoka 鉄板&グリル

  • Kumamoto, Kumamoto
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)

牛嶋 隆志Takashi Ushijima

Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.

He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.

牛嶋 隆志Takashi Ushijima

AUX BACCHANALES Kyoto

AUX BACCHANALES オーバカナル京都

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • French,Italian/French / French / Cake / Wine

小阪 祟Shu Osaka

The Chef's Recommendations

Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.

Mr. Osaka was born on September 17, 1980, in Osaka. His introduction to the world of food came when he was a child at a sushi restaurant and saw how a sushi chef handled his food. Since then, he has been interested in cooking and considered becoming a chef. After going to France and training in cooking for two years, he gained experience in French restaurants and Italian cafes in Osaka. Currently, he is working at AUX BACCHANALES Kyoto. His authentic French cuisine is well-received by a wide range of repeat customers.

小阪 祟Shu Osaka

oh! My Steak

oh! マイステーキ

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

秦 幸治Koji Hata

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Mr. Hata was born in 1966 in Fukuoka. He has loved food ever since he was a student. Even though he worked at a communications company, his passion for cooking was very strong. So, diving head-first into a job at a Japanese restaurant in Fukuoka, he trained there for 7 years. After that, he trained at a Japanese restaurant in Tokyo for 4 years, eventually serving as sous chef. After his time as sous chef at a Teppanyaki restaurant in Tokyo and as a head of a Teppanyaki restaurant in Osaka, he opened his own Teppanyaki restaurant, "oh! My Steak" in Osaka. He spends his busy days working as the owner and chef. 

秦 幸治Koji Hata

Niku to Sakana to Kaki OYSTER Bar&Bistro ~UOHIDE~ Yoyogi-Hachiman Branch

肉と魚とカキ OYSTER Bar&Bistro 魚秀 ~UOHIDE~代々木八幡店

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣 卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣 卓也Takuya Omata

Wai Labo

湧Labo

  • Ikuno/Hirano, Osaka
  • Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森 康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森 康晴Yasuharu Mori

Sandaya Honten -Yasuragi no Sato-

三田屋本店−やすらぎの郷−

  • Sanda, Hyogo
  • Steak,Yakiniku/Steak / Steak

大野 順司Junji Ono

The Chef's Recommendations

Seeing the delight on his customers' faces is what really drove him to become a professional

Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.

大野 順司Junji Ono

Jukusei Sashimi to Umaisake Kyoto Hitoshio

熟成刺身と旨い酒 京都ひとしお

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / General / Sake

つかさんTsukasan

After honing his skills at various restaurants, Mr. Tsukasan opened his restaurant, which serves fish cuisine and Japanese sake.

He was born in Kyoto. Wanting to work in a restaurant, he trained at various restaurants, including a seafood izakaya, a kappo restaurant, and an izakaya in Miyagawa-cho, Kyoto, and Shijo-Karasuma, and obtained a chef's license. He also likes sake, tasting different types of sake, and studying sake. In May 2018, after a long preparation, he opened Hitoshio, a restaurant serving fish and Japanese sake. He is the owner and restaurant head. 

つかさんTsukasan

EL Patio

EL Patio

  • Okinawa Prefectural Office, Okinawa
  • Bar,Italian/French / Pasta / Pizza / Western Sosaku (creative cuisine)

崎浜 大史Motofumi Sakihama

Loved to please people and was interested in cooking and serving guests.

Mr. Sakihama was born in 1988 in Okinawa. He has worked part-time at restaurants since he was a student because he liked to please people and was interested in cooking and serving them. In addition to serving customers, he also cooked for the restaurant and trained his cooking skills. Currently, he is the restaurant manager at EL Patio. The restaurant's specialty is pizza baked in the restaurant'sstone oven, and he says, "We offer the authentic taste of the real thing at a reasonable price.

崎浜 大史Motofumi Sakihama

Restaurant Re:

Restaurant Re:

  • Nakameguro, Tokyo
  • French,Italian/French / French / Italian / Western Sosaku (creative cuisine)

能島舞Mai Noujima

The Chef's Recommendations

Delicate Japanese cuisine meets French cuisine.

Ms. Mai Noujima was born in 1989 in Hiroshima. As a child, she ran around in the mountains and fields in an area rich in nature. Her grandmother, who loved to cook, inspired her to pursue a career in the culinary field. After graduating from the Hiroshima Suishin Culinary College, she showed her technical skills by participating in the World Skills Competition in London. Having that as a strength, she gained experience at various French and other restaurants in her hometown of Hiroshima and Tokyo while at the same time loving whisky so much that she worked part-time at a whisky specialty store. In 2024, she was appointed as a chef at Restaurant Re:. She is highly anticipated for her future career.

能島舞Mai Noujima

Yasuda Shokudo

安田食堂

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

安田 愛里Airi Yasuda

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.

安田 愛里Airi Yasuda

Yakiniku Horumon Seiji

焼肉ホルモンせいじ

  • Kanda, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

金 太河Taeha Kim

Mr. Kim deepened his knowledge and honed his skills through practical work.

He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.

金 太河Taeha Kim

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