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1301 - 1320 of 1843 chefs

Kirakutei

喜楽亭

  • Kyotogosho/Nishijin, Kyoto
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / General / Donburi (rice bowl)

中川 宏一NAKAGAWA KOICHI

A part-time job in a restaurant was the inspiration that led him down the path to becoming a chef.

After working part time at a restaurant, Koichi became interested in the culinary world, and went on to work at Morita-ya in an Isetan department store in Kyoto. After that, he worked for 5 years at the French Kaiseki restaurant Seiyo Kappou Ida, which brings us to the present day. He now spends every day exploring new ways to bring out the best flavour of local Kyoto ingredients.

中川 宏一NAKAGAWA KOICHI

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

Shunsai Oguraya

旬菜 おぐら家

  • Ikejiri-Ohashi/Mishuku, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop

堀内 誠Makoto Horiuchi

The Chef's Recommendations

A creative chef who has devoted himself to the art of Japanese cuisine.

Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.

堀内 誠Makoto Horiuchi

CAFE AUX BACCHANALES

カフェ オーバカナル

  • Hakata Station, Fukuoka
  • Cafe,Cafe/Sweets / Omurice (omelet rice) / Steak / Others

宮原 里紗Risa Miyahara

Ms. Miyahara wants to work where she can confidently say she loves both the food and the atmosphere.

She was born in 1995 in Fukuoka. Chose to work in a restaurant since I like to meet people as well as cook. Attracted by the stylish interior, she joined the company that operates "CAFE AUX BACCHANALES" in 2013. Within 10 years, she studied at affiliated restaurants and progressed to the manager position. From August 2023, she has been working as the manager of  CAFE AUX BACCHANALES, which opened in JR Hakata City. She pays attention to making her guests feel comfortable while also focusing on training employees.

宮原 里紗Risa Miyahara

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

Hamakko Yokomachi

浜っ子よこまち

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Steak,Yakiniku/Steak / Steak / Tonkatsu (fried pork cutlet) / Seafood

桑原 秀浩Hidehiro Kuwabara

Mr. Kuwabara is a Japanese cuisine chef who pays strict attention to ingredient selection.

He was born in 1980 in Yamanashi. Grew up watching the back of his father, a chef. After training at a Japanese restaurant and a fugu restaurant, hoping to share the Japanese culture and the taste of Japanese ingredients, he joined his father's restaurant, Hamakko Yokomachi. As the second generation, he has renovated and developed the restaurant into a place where people can enjoy both Japanese and Western food. Every day, he continues his efforts to provide the best dishes to his guests by sourcing only the finest ingredients and preparing them with care. "Service, space, and utensils are all a part of the cuisine," he says.

桑原 秀浩Hidehiro Kuwabara

Miyagi-no-Sakedokoro Torikichi

宮城の酒処 鶏きち

  • Kokubuncho/Ichibancho, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sake

阿部 健Takeshi Abe

We serve specialties of Miyagi such as Charcoal-Grilled and Fresh Seasonal dishes with hospitality.

He was born in 1985 in Miyagi prefecture. He worked at a restaurant in front of Sendai Station for 6 years, where he improved his hospitality skills in a fierce battle zone. Currently he works at Miyagi-no-Sakedokoro Torikichi to please the guests with specialties of Miyagi such as Charcoall-Grilled and Fresh Seasonal dishes, with the guests being delighted with the hospitality unique to Miyagi.

阿部 健Takeshi Abe

Niku Kappo Katsumata

肉割烹かつまた

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Japanese Beef Steak

芳賀 信彦Nobuhiko Haga

Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.

He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.

芳賀 信彦Nobuhiko Haga

Yakiniku Sansuien East Entrance

焼肉 三水苑 東口店

  • Sendai Station East Exit, Miyagi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

国本 仁基KUNIMOTO JINKI

Independently continuing the legacy of his grandmother and mother. Earnestly making yakiniku (Japanese BBQ).

He was born in 1969 in Sendai city, Miyagi prefecture. As a child, he helped out in the yakiniku restaurant started by his grandmother. Gaining experience over the years, he decided to branch out and open his own shop, the Yakiniku Sansuien. Gaining fame for its high quality meat and excellent cuts, a second branch, the Yakiniku Sansuien East Entrance was opened in June 2014.

国本 仁基KUNIMOTO JINKI

Hakata Udon Sakaba Wappachi

博多うどん酒場 和八 わっぱち

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)

出光 良二Ryoji Idemitsu

He works hard everyday to be a chef who can make people smile

He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.

出光 良二Ryoji Idemitsu

Takeru Quindici

タケルクインディチ

  • Kamakura/Zushi, Kanagawa
  • Italian,Italian/French / Italian / Pasta / Pizza

頭山 威見Takeru Toyama

The Chef's Recommendations

A vague dream of living off the cooking he loves turned into a reality

Chef Toyama was born in Kanagawa Prefecture in March 1974. He has loved cooking since he can remember, and always wanted to someday own his own restaurant. With a strong desire to be immersed in the world of cooking, before he was 30, he had gained experience at French and Italian restaurants in his hometown, and also went to work in Italy to study authentic flavors. He shows off his skills every day at his current position, always challenging himself to try new things while attempting to convey the great flavors of local ingredients.

頭山 威見Takeru Toyama

Meshimon Sakemon Santabelle

飯もん酒もん さんたべーる

  • Gujo, Gifu
  • Italian,Italian/French / Italian / Wine

オーナーシェフOwner Chef

Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France

After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).

オーナーシェフOwner Chef

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)

峰 やすのぶYasunobu Mine

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

Teshigoto Zefu

てしごと是歩

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

菊田 正見Masami Kikuta

The Chef's Recommendations

A genuine cook who prepares each ingredient in a way that brings out its best qualities

Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].

菊田 正見Masami Kikuta

Ristorante La Tenda Rossa

ristorante la Tenda Rossa

  • Kannai/Bashamichi, Kanagawa
  • Italian,Italian/French / Pasta / Pizza

西沢 健三NISHIZAWA KENZO

The Chef's Recommendations

The depth and charm of the local culture he learned in Tuscany

He was born in Kanagawa prefecture in 1974. When he was young, he loved to eat, and began working part-time at a restaurant when he was 16. When he was 20, he started working at an Italian restaurant in Kohoku ward, and officially started his career. When he was 24, he went to Italy, and trained there for four years focusing on Tuscany. After returning to Japan, he took on the role of a chef in an affiliated restaurant in Nishi-Azabu, "VINO DELLA PACE". He became the head chef of "ristorante la Tenda Rossa" when he was 29. Eleven years later, he has now grown into the best Italian chef in Yokohama, according to many people.

西沢 健三NISHIZAWA KENZO

Torikadoya

鳥かど家

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木 徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木 徹雄SUZUKI TETSUO

Yakiniku Senzankaku

焼肉 千山閣

  • Himeji, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

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

Kyoto Senmaru Shakariki murasaki

京都千丸 しゃかりき murasaki

  • Kyoto Station, Kyoto
  • Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Tsukemen (noodles served separately from dip soup)

梶 充秀Mitsuhide Kaji

Quitting the company job is a turning point in his life.

He was born in 1970 in Kyoto. He left the job where he's worked at for 10 years, to challenge something new, and decided to go to Tokyo at the age of 30. He suddenly ran into a ramen shop that he happened to see on a magazine, and started training from zero. At the ramen shop, he was impressed by the chef whom he looked up to, and decided to be a ramen chef himself. After coming back to his home town, he joined early time [Shakariki], then got involved in opening the Kyoto Tower branch.  

梶 充秀Mitsuhide Kaji

restaurant Artisan

restaurant Artisan(レストラン アルティザン)

  • Kannai/Bashamichi, Kanagawa
  • French,Italian/French / French / Wine / Cocktail

佐藤 剛Tsuyoshi Sato

Mr. Tsuyoshi Sato offers addictive savory dishes with a strong impact. 

He was born in 1972 in Niigata prefecture. After working part time at a steak house, he entered [Atsugi Royal Park Hotel]. In his 4th winter there, he was fascinated with the high-quality cuisine and speediness of Phillipe Batton who was visiting Japan for a hotel fair. Then he trained at a renowned French restaurant in Japan, and went to France. After returning to Japan, he opened [restaurant Artisan] in 2000 in Naha city. In 2007, he closed the restaurant to go to Tokyo. In 2018, he reopened the restaurant in Nihon-odori, Yokohama.

佐藤 剛Tsuyoshi Sato

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

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