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1301 - 1320 of 1837 chefs

Sushi Takae

鮨 たかえ

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / Sushi

高江 弘幸Hiroyuki Takae

Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.

He was born in 1973 in Tochigi. Started his culinary career at the age of 25. After working as a Japanese food chef, he entered the world of Sushi chefs. Spent his training days at the famous Sushi restaurant "Sushizen" in Hokkaido. Then, he worked as a chef at the Royal Park Hotel for 13 years, entertaining many people over the counter. After that, he opened Sushi Takae. He provides guests with courses that reflect the various techniques he has cultivated in the world of sushi and Japanese cuisine.

高江 弘幸Hiroyuki Takae

Sha Tom Yum Kung Pochana

シャー・トムヤムクン・ポーチャナー

  • Ueno, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry

チャイ・ナ・ライChai Na Rai

A chef who loves his homeland of Thailand above all else

Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.

チャイ・ナ・ライChai Na Rai

Sosaku Kushiage Tsuda

創作串揚げ つだ

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

津田 猛TSUDATAKESHI

The Chef's Recommendations

Bringing a new style of making kushiage

After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.

津田 猛TSUDATAKESHI

Hanabishi

花菱

  • Iwade/Kinokawa/Hashimoto, Wakayama
  • Japanese,Japanese

大岡 正敬Masayoshi Ooka

As the fourth-generation owner of a long-established family business, he is preserving his family's tradition and skills

Born in Wakayama prefecture in 1949, he is the fourth generation of his family to run this long-established restaurant that specializes in Mount Koya cuisine. He has inherited the restaurant, tastes, and techniques of his father and is preserving them for the modern era. Hanabishi is the finest purveyor of Mount Koya cuisine. Mr. Oka is extremely knowledgeable about all types of Japanese gastronomy, including shojin ryori (simple, vegetarian, Buddhist meals) and kaiseki (traditional Japanese course menu). He believes in working diligently and sparing no effort. He even makes a separate batch of broth for vegetarian dishes. He is trusted by both local regulars and new customers visiting the area as tourists.

大岡 正敬Masayoshi Ooka

Sushi Urayama Main branch

鮨うら山 本店

  • Sakae, Aichi
  • Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

小山 和隆Kazutaka Koyama

Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region). 

He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.

小山 和隆Kazutaka Koyama

Ajikobo Iwasa

味工房いわさ

  • Kokubuncho/Ichibancho, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Italian / Steak

岩佐 勝Masaru Iwasa

After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant. 

He was born in 1964 in Miyagi prefecture. As his mother was operating an izakaya (Japanese pub), he was naturally interested in cooking. After graduating from high school, he entered [Mitsui Urban Hotel Sendai] which had just opened at that time. He trained there as a chef for approximately 10 years, then he and his acquaintance were involved in opening an Italian restaurant. After working there for approximately 5 years, he opened a western-style pub with counter seats only. Furthermore, he opened [Ajikobo Iwasa] in 2005. It was relocated to its current location and reopened in March, 2020.

岩佐 勝Masaru Iwasa

Tanta Felicita

タンタフェリチッタ

  • Kadoma, Osaka
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / General

喜多 正人 Masato Kita

The Chef's Recommendations

Authentic Italian dishes with an emphasis on superior ingredients

Born in Kochi Prefecture in 1976. Being born surrounded by nature in Kochi, a treasure trove of great food, he was blessed to be raised in an environment of abundant ingredients. He moved to "Japan's kitchen," Osaka, to attend university with the goal of becoming a chef. After polishing his craft through self-study and working in various restaurants, he opened Tanta Felicita in October, 2015. The restaurant strives everyday to offer guests reliable technique and service backed by experience, where "The flavor of the food is guaranteed, and diners can enjoy authentic Italian in a casual setting."

喜多 正人 Masato Kita

Tapioca Belize

タピオカベリーズ

  • Kyoto Station, Kyoto
  • Cafe,Cafe/Sweets / Crepe / Ice Cream / Others

藤野 さくらSakura Fujino

Wishing to offer [a happy moment] to the guests!

She was born in 1995 in Kyoto. She has worked at a ramen (Chinese noodle) shop, café, and in the entertainment field since she was 16 years old and learned fundamental cooking skills and serving guests. At the age of 18, she encountered [Tapioca Belize] and was fascinated with its beautiful decoration, serving sweets to the guests, and engaging with shop staff and guests. Currently, she is working as the manager and a chef with a passion, enjoying offering [a happy moment] to the guests.

藤野 さくらSakura Fujino

Villa della Pace

Villa della Pace

  • Nanao, Ishikawa
  • Italian,Italian/French / Italian / Pasta / Wine

平田 明珠Meiju Hirata

The Chef's Recommendations

A career in cooking that contributes to the lives of local producers.

Born in 1986 in Tokyo. He studied public administration at university and took a job in a corporation before pursuing his culinary career. He experienced working at several Italian restaurants in Tokyo to train his cooking skills. After meeting with many producers and visiting their local farms, his desire to open his place near the farm grew strong and decided to move to Nanao city in Ishikawa prefecture. He is currently the owner chef at Villa della Pace, displaying his skills before the guests.     

平田 明珠Meiju Hirata

Uogashi Maruten Minato

魚河岸丸天 みなと店

  • Numazu, Shizuoka
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

坪井 徹TSUBOI TORU

In the pursuit of new cooking while inheriting the founder's knowledge.

He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.

坪井 徹TSUBOI TORU

Matsuo Jingisukan Asahikawa Branch

松尾ジンギスカン 旭川支店

  • Asahikawa, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Yakiniku (grilled meat)

松本 寿子Hisako Matsumoto

An absolute cooking enthusiast! Her endless interest in cooking led her to became a chef.

Chef Matsumoto was born in Hokkaido Prefecture. In the leading Hokkaido spa town Sounkyo, she was involved in the restaurant business as a waitress. She developed a passion for her job of serving food, as well as for the color and arrangement of the food on the four-legged trays the food was served on, which naturally led her to becoming a chef and obtaining her cooking license. In 2006, she joined Matsuo Jingisukan Asahikawa brunch, Gaining the deep trust of the owner, Matsumoto became like a right-hand assistant, and with her bright smile and kind consideration, she manages the restaurant with her certain cooking skills.

松本 寿子Hisako Matsumoto

Din Tai Fung

鼎泰豊(ディンタイフォン)

  • Hakata Station, Fukuoka
  • Dim Sum,Chinese / Gyoza (dumplings) / Yum Cha/Dim Sum / Taiwanese

羽田野 正法Masanori Hatano

The dim sum chef brings life into each xiaolongbao (Eastern Chinese steamed bun).

He was born in 1984 in Fukuoka prefecture. In his school days, he worked part time at a restaurant and found that it was fun to impress people with food. After entering the cooking field, he has been working at [Din Tai Fung] since 2011. He mastered xiaolongbao (Eastern Chinese steamed bun) through his training at the main branch in Taiwan, then has actively worked as the master chef since 2016. He respects each of the procedures to make xiaolongbao, such as size, shape, and thin dough, to bring them life. 

羽田野 正法Masanori Hatano

Sushidokoro Tsunoda

鮨處 つの田

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

角田 哲也TSUNODA TETSUYA

Purists, bringing to life their aspirations gained from TV dramas.

He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.

角田 哲也TSUNODA TETSUYA

Trattoria BiCOLORE Yokohama

Trattoria BiCOLORE Yokohama

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / Pasta

佐藤 護SATO MAMORU

The Chef's Recommendations

In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants

He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.

佐藤 護SATO MAMORU

Ryukyu Chinese Dining Tama

琉球チャイニーズダイニング TAMA

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Chinese,Chinese / Okinawa Cuisine / General / Wine

玉代勢 文廣TAMAYOSE FUMIHIRO

The Chef's Recommendations

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.

玉代勢 文廣TAMAYOSE FUMIHIRO

Gyugyu Nishiazabu Main Store

牛牛 西麻布 総本店

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

竹内 亮 氏Ryo Takeuchi

Having a connection with yakiniku, the path led to becoming a chef.

He was born in Niigata Prefecture in 1989. He worked in a different area before becoming a chef, but he always enjoyed eating, especially yakiniku. He also worked part-time at a yakiniku restaurant in Aoyama, and after being approached by an old acquaintance, he entered the world of yakiniku.

竹内 亮 氏Ryo Takeuchi

Sushi Kapppo Otanko Funabashi Branch

寿司割烹 御旦孤 船橋店

  • Funabashi, Chiba
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市川 正ICHIKAWA TADASHI

Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.

He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".

市川 正ICHIKAWA TADASHI

Fuji

ふぢ井

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Unagi (eel)

筬島 浩之Hiroyuki Osajima

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.

筬島 浩之Hiroyuki Osajima

Sakana Ryouri Senmonten Totoichi

魚料理専門店 魚魚一

  • Hamamatsu Station, Shizuoka
  • Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood

仲村 健太郎Kentaro Nakamura

Once in a lifetime-the interesting things he learnt through meeting his customers!!

The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.

仲村 健太郎Kentaro Nakamura

Trattoria & Pizzeria BEATO

トラットリア&ピッツェリア BEATO

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Italian,Italian/French / Pasta / Neapolitan Pizza / Wine

田中 洋光Hiromitsu Tanaka

He wants to shape his way of thinking to fill the trattoria.

He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.

田中 洋光Hiromitsu Tanaka

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