1241 - 1260 of 1774 chefs
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Yakitori only Restaurant Sakuraya
焼鳥専門店さくら屋
- Miki/Ono, Hyogo
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
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竹内 浩司TAKEUCHI KOJI
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Our local chef takes pride in seeing not only his restaurant but the people of the area flourish
Born in 1975, a native of Kato city in Hyogo prefecture. A part-time job as a dishwasher gave him his start in the industry, and by the age of 18 he aspired to become a chef. While training up his skills at Japanese and pub cuisine, he also built up experience as a skilled manager and staff supervisor. Although by that point he was able to compete with the best of chefs, he decided to move back to Hyogo and open his own restaurant. As of August 2013 he became our head chef here at Restaurant Sakuraya.
竹内 浩司TAKEUCHI KOJI
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Saitobi Hireya Bakuro Ichidai Nagoya EAST
最飛びヒレ家 馬喰一代 名古屋EAST
- Nagoya Station, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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深尾 将大Masahiro Fukao
The Chef's Recommendations -
He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.
He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France.
深尾 将大Masahiro Fukao
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Ichifuku Makurazaki no Ajidokoro
一福 枕崎の味処
- Ibusuki/Makurazaki, Kagoshima
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General
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井上 常大Jodai Inoue
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He is the second generation preserving 60 years of traditional flavors
[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.
井上 常大Jodai Inoue
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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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Imomatsu Kita-bekkan
いも松北別館
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns
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國頭 敏Satoshi Kunito
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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
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Hanbe Garden
庭園と料亭 半べえ
- Minami-ku/Ujina, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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川村 満Mitsuru Kawamura
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He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.
He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.
川村 満Mitsuru Kawamura
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Steak Kaisen Teppanyaki Kitakaze
ステーキ・海鮮 鉄板焼 北風
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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荒谷 利幸Toshiyuki Araya
The Chef's Recommendations -
As a chef, he is making the most of the customer service skills he learnt at a hotel
Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.
荒谷 利幸Toshiyuki Araya
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Kaisen-sumiyakidokoro Genya
海鮮炭焼処 源や
- Yotsuya, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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小川 謙一Kenichi Ogawa
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A Japanese chef who has built a career in Tokyo and tourist destinations.
Mr. Ogawa was born in 1966 in Chiba. He experienced as a chef at Japanese restaurants in various parts of Tokyo, including Ginza, Roppongi, Nihonbashi, and Shinjuku, and hotels in the Hakone area. Following a career as a Japanese chef, he joined Shoheikan Corporation in 2008. Currently, he is active as a chef at Genya.
小川 謙一Kenichi Ogawa
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Hidagyu Tabedokoro Tengu
飛騨牛食処 天狗
- Hida/Takayama, Gifu
- Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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田川 徹平Teppei Tagawa
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A naturally-born chef taking over his long-standing family business.
Born in 1985, a native of Gifu prefecture. Raised in a family that manages an established meat shop Tengu Sohonten founded in 1927 in Hida Takayama area, it was natural for him to pursue a career in cooking. After training himself in the culinary art, he started working as a chef at Hidagyu Tabedokoro Tengu from 2014 which is under the direct management of Tengu Sohonten located next to the restaurant. This main shop is designated as one of Takayama city's important architecture.
田川 徹平Teppei Tagawa
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Ryuen
龍圓
- Asakusa, Tokyo
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine)
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栖原 一之Kazuyuki Suhara
The Chef's Recommendations -
Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation
Born in Tokyo in 1964. When he was in elementary school his father took him to the former famous chinese restaurant Dai Ichiro. The impact of the shark fin soup he had there would lead him to choose his career path later. From the age of 21 he trained at a Shanghai-style restaurant in the city, and at the age of 28 he opened Ryuen in his native Asakusa. At first it was mainly a noodle shop, but after exchanging ideas with chefs of specializing in a variety of cuisines, it changed into its present creative Chinese food style. It has been open for 20 years now and it continues to evolve.
栖原 一之Kazuyuki Suhara
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LOBOS Ginza
LOBOS 銀座店
- Ginza, Tokyo
- Spanish/Mediterranean,Global/International / General / Spanish / Italian
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野口 元気NOGUCHI GENKI
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We only want to make you happy. Seeing our customers smile is the greatest honor.
He was born in 1986 in Tokyo. He wanted to become a chef for as long as he can remember. Since he was 10 years old, he has cooked for family and friends, hoping only for smiles from those that try his food. He started working in an Italian restaurant at the age of 20, but wanting to learn the basics of cooking and holding a versatile outlook on the industry, he changed to a blowfish restaurant. He joined Lobos in 2010 and started working at their Ginza location. Holding to his motto of cooking to make people smile, he diligently studies day and night.
野口 元気NOGUCHI GENKI
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Kiyose Sasama
季よせ ささま
- Himeji, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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笹間 照太Shota Sasama
The Chef's Recommendations -
A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.
He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.
笹間 照太Shota Sasama
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Yakiniku Okuu Fujisawa branch
焼肉おくう藤沢店
- Enoshima/Kugenuma, Kanagawa
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
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木村 隆二Ryuji Kimura
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Applying skills honed in hotels and robata (fireside-cooking) restaurants to yakiniku (Japanese BBQ).
Chef Kimura was born in 1965 in Kanagawa Prefecture. The influence of his chef father made him naturally want to follow his footsteps in the restaurant world. He worked at restaurants including the Luke Plaza Hotel in Nagasaki and high end robata restaurant Inakaya in Tokyo before joining Okuu in 2011. It was the first time in his career working at a yakiniku restaurant, but the technique and expertise he fostered elsewhere were an advantage in his pursuit of meat knowledge. He currently manages the kitchen at the Fujisawa branch.
木村 隆二Ryuji Kimura
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Sumibi Kushiyaki Ando
炭火串焼き あんど
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Chicken / Duck / Mizutaki (chicken hot pot)
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峰 やすのぶYasunobu Mine
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A chef with a long career at French restaurants. Mr. Mine's strength is showing the appeal of various ingredients.
Mr. Mine works as a chef atSumibi Kushiyaki Ando. He has had a long career as a chef, mainly focused on French restaurants in Tokyo. While he primarily focuses on French food, he is also well-versed in Italian and other cuisines. He is not bound by food genre, and his strength shows the appeal of various ingredients.
峰 やすのぶYasunobu Mine
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Gyu-sho Ogata
牛匠おがた
- Oshu, Iwate
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Steak / Yakiniku (grilled meat)
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皆川 剛之Takeyuki Minakawa
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He would like to pass down what impressed him to the next generation.
He was impressed by meals he had at family eat out, which inspired him to become a professional chef. After his training at French restaurant in a Hotel, he received further training at another French restaurant in Tokyo. He has worked at [Gyu-sho Ogata] since 2012. His philosophy is only serving customers with dishes which he is certain to be the best. He works hard at the restaurant every day.
皆川 剛之Takeyuki Minakawa
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Planetarium BAR
プラネタリウムBAR
- Shirokane/Shirokanedai, Tokyo
- Dining Bar,Dining bar
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白石 洋介Yosuke Shiraishi
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Japanese sake and the stars. A bartender who enjoys and creates what he likes.
Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.
白石 洋介Yosuke Shiraishi
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Yakiniku Senzankaku
焼肉 千山閣
- Himeji, Hyogo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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金豊 英学Eigaku Kanetoyo
The Chef's Recommendations -
His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers
Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.
金豊 英学Eigaku Kanetoyo
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YAKINIKU CHAMPION JR HAKATA CITY STORE
焼肉チャンピオン JR博多シティ店
- Hakata Station, Fukuoka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Japanese Beef Steak / Yakiniku (grilled meat)
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山口 祐樹Yuki Yamaguchi
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He believes that guests can appreciate and enjoy more by the more profound understanding of the meat.
He was born in 1976 in Fukuoka prefecture. After graduating from a vocational school, he started his career as a chef at a traditional Japanese restaurant in Kyoto city. After returning to Fukuoka, he actively worked as a chef at a Japanese restaurant, then entered [YAKINIKU CHAMPION JR HAKATA CITY STORE], where he currently works as a chef. Since the restaurant offers various rare cuts, he makes efforts to give the guests detailed explanations of each cut and how to enjoy its savory taste, so that the guests can acquire a more profound knowledge of meat and enjoy their meal even more.
山口 祐樹Yuki Yamaguchi
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Izakaya Hokkai
居酒屋 北海
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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島田 勝弘Katsuhiro Shimada
The Chef's Recommendations -
Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains
They stock fresh seafood every day. Stick to the freshness of seafood more than necessary, as the restaurant is surrounded by mountains. All ingredients are carefully selected by the owner. They stock only the freshest seafood that can be eaten raw and serve them as sashimi, baked, or boiled in broth. making the best use of their taste. They focus on the seasonal ingredients. For example, abundant mountain vegetables can be served in spring, taking advantage of our location. Finish the dish only after getting the order to serve it in its best condition.
島田 勝弘Katsuhiro Shimada
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Shabu-Shabu Kou Higashimachi main branch
しゃぶしゃぶ紺kou 東町本店
- Asahibashi, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Okinawa Cuisine / Shabu-shabu (boiled meat slices) / Awamori
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上地 秀一Shuichi Uechi
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His strong wish [to be a chef] has come true.
He was born in 1974 in Okinawa. As his parents were running a meat and fish shop, he was exposed to the ingredients since he was very young. That is why he already definitely wanted to be a chef at the age of 10. With this strong wish, he always took action [to be a chef]; walked and ate, cooked food by himself, etc. After graduating from Okinawa Cooking School, he worked for hotels, Kappo (Japanese style cuisine) restaurants, and Kaiseki (Traditional Japanese course cuisine) restaurants inside and outside Okinawa. He has been involved from the very beginning to get this restaurant opened.
上地 秀一Shuichi Uechi
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