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1201 - 1220 of 1805 chefs

Kashiwa-ya Genjiro

かしわ屋源次郎

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

井上 喜仁Yoshihito Inoue

He shows his skillful cooking techniques obtained through training at various Japanese restaurants!

He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day. 

井上 喜仁Yoshihito Inoue

Dippalace Mita Branch

ディップパレス 三田店

  • Tamachi/Mita, Tokyo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

LAKHI SINGNLakhi Singn

An authentic chef challenged "Japanese hospitality."

Mr. Singn was born in 1980 in India. Came to Japan after a 15-year career as a chef in India. After working in Indian restaurants in Japan for 3 years, he joined DIPWAY JAPAN Co., Ltd. He is currently the chef at Dippalace Mita Branch. While many foreign staff members work at Dip Palace, the restaurant emphasizes "Japanese hospitality. He is always conscious of taking the lead from the staff's side by reading the guests' thoughts and feelings. The entire team is working together to create a comfortable restaurant.

LAKHI SINGNLakhi Singn

Sushi Kappo Kakihachi

すし割烹 柿八

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

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

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

Mexican Restaurant ViVA LA ViDA

本格メキシコ料理 ViVA LA ViDA

  • Susukino, Hokkaido
  • Mexican/Central American,Global/International / General / Steak / Mexican/Central American

中村 貴信Takanobu Nakamura

A top-grade chef who learned not only Mexican but also other countries' cuisine such as French.

Mr. Nakamura was born in 1980 in Hokkaido. He started training at an ethnic restaurant in Sapporo in 1999. In 2004, came to Tokyo. He gained more experience as a chef at a Mexican restaurant with a long history in Tokyo, then became a sous chef (the second most important cook). To have more experience, he started working at a restaurant in Tokyo which had been awarded a Michelin star for consecutive years. After working three years there, he came back to Hokkaido. He experienced as a head chef at several restaurants in Sapporo and finally opened ViVA LA ViDA in 2015.

中村 貴信Takanobu Nakamura

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

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

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location

鰻 ひつまぶし備長 三越銀座店

  • Ginza, Tokyo
  • Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)

中川 代智Daichi Nakagawa

 

 

中川 代智Daichi Nakagawa

Kanda Unomaru

神田 宇廼丸

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田 浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田 浩二Koji Nagata

Korean Restaurant Bariton

韓国食堂 バリトン

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ)

カルロスCarlos

He entertains the guests with his show-like performances.

Carlos, from Spain, is actively working as a chef at [Ganso Tonbee JR HAKATA CITY branch]. His show-like performances stimulate the five senses of the guests. His performances, filled with a live feeling, make full use of an iron griddle and sounds, aromas, and tastes to amuse the visitors.

カルロスCarlos

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

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

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

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

THE TASTE

THE TASTE

  • Shichijo/Tambaguchi, Kyoto
  • Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake

星野 貴大Takahiro Hoshino

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.

星野 貴大Takahiro Hoshino

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

Fujiwara

ふじ原

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

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

Imomatsu Kita-bekkan 

いも松北別館

  • Kiyamachi/Pontocho, Kyoto
  • Izakaya (Japanese tavern),Taverns

國頭 敏Satoshi Kunito

A chef who provides "Dishes that make people happy" every day.

Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."

國頭 敏Satoshi Kunito

Oryori Yanagiya Nishiki

御料理 柳家 錦

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

林 薫Kaoru Hayashi

He makes use of Japanese cooking techniques to create local cuisine at this famous restaurant.

Born In 1972 in Gifu. He is the second son of the owner of a famous fire-side grill restaurant [Oryori Yanagiya] in Mizunami, Gifu. After graduating from Tsuji cooking school in Osaka, he developed his skills at [Ajisai] in Kitashinchi. After devoting himself to Japanese restaurants in Nagoya and [Oryori Yanagiya], he became the manager of [Oryori Yanagiya Nishiki] in 2014 at its opening. In 2016, the restaurant moved to its current location.

林 薫Kaoru Hayashi

Ajisai Shin

あじ彩 真

  • Okayama Station, Okayama
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Umeshu (plum wine)

野上 真NOGAMI MAKOTO

The Chef's Recommendations

His role as a chef was passed down by his father

Our chef Mr. Nogami's father owned a restaurant that served udon and tempura. He tells us that back then, he had his sight set on running his own cafe some day. He worked as the head chef at a traditional Japanese restaurant for six years before returning to his roots to work another two and a half years as a chef. Ajisai Shin is the first establishment he has ever opened on his own. Here he wants his diners to be able to taste authentic Japanese cuisine in a casual and welcoming atmosphere.

野上 真NOGAMI MAKOTO

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