1341 - 1360 of 1763 chefs
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Toriyoshi Naka-Meguro
鳥よし 中目黒店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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山口 晶Akira Yamaguchi
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The key to keep offering tasty yakitori is generous careful preparation
Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste.
山口 晶Akira Yamaguchi
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Lumiere
リュミエール
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- French,Italian/French / General / French
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唐渡 泰Yasushi Karato
The Chef's Recommendations -
He pushes ahead every day to improve his skills and achieve his childhood dreams.
He was born in 1963 in Tottori Prefecture and is a graduate of Tsuji Culinary & Confectionary College’s patisserie school. Ever since his childhood, he had dreamed of running his own restaurant someday, which led him to Shinsaibashi in Osaka to work at a Western restaurant. During his time working there, one of his senior colleagues inspired him to pursue French cooking. He went on to train at the renowned restaurant Jean Moulin, as well as the 3-star restaurant La Cote d'Or. Then, at age 33, he moved on to serve as head chef at Kobe Bay Sheraton Hotel & Towers. After picking up a versatile body of experience, he opened Lumiere in December of 2006, where you can find him cooking today.
唐渡 泰Yasushi Karato
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Nijo Kizuki
二條 葵月
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)
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森本 彰Akira Morimoto
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Loves being a chef as he can see happy faces of the guests close.
He was born in 1971 in Yamaguchi. As his parents ran a sushi restaurant, he used to help them since he was small. He decided to be a chef when seeing the guests enjoying sushi. After graduating from a cooking school in Osaka, he had training at a Japanese restaurant in Kyoto. Being recognized for his cooking skills, he was asked to work for their Tokyo branch and then later went back to Kyoto. In the end of July 2014, he opened [Nijo Kizuki] to create a relaxing space to enjoy a meal.
森本 彰Akira Morimoto
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Japanese Restaurant Kyokabutoya
日本料理 京甲屋
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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池田 泰優Yasumasa Ikeda
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A subtle sense of beauty, audacious methods and well-honed techniques go into creating every dish.
Born in Hokkaido. Started working at his grandmother’s restaurant -- which specialized in Akita prefecture cuisine -- while in his second year of high school. At that time, he happened to catch a popular cooking show on TV, which inspired him to become a chef. The program featured the Osaka Abeno Tsuji Culinary Institute, in which he chose to enroll. Following his graduation, he received further training in Osaka and Kyoto. In 2010, he finally opened "Japanese Restaurant Kyokabutoya" in Shijo Karasuma.
池田 泰優Yasumasa Ikeda
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Azabujuban Shimoi
麻布十番 しも井
- Azabu-Juban, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General
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直井 三千輝Michiteru Naoi
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His passion for cooking led Mr. Naoi to this career.
He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.
直井 三千輝Michiteru Naoi
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Sushidokoro Tsunoda
鮨處 つの田
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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角田 哲也TSUNODA TETSUYA
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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
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Meijiken
明治軒
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- General,Western / Omurice (omelet rice) / Japanese Beef Steak / General
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萩野 進HAGINO SUSUMU
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Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.
Aspiring chef Susumu Hagino was 23 when he first discovered Meijiken. Forty years have passed since that moment, during which time Chef Hagino learned all about taste and technique from the restaurant's master. Using seasonings passed down for generations, he prepares dishes that cannot be tasted anywhere else. He believes that passing this onto the next generation of youngsters is an important duty.
萩野 進HAGINO SUSUMU
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Kani Kaga Ryori Kadofuku
カニ・加賀料理 かど福
- Kumamoto, Kumamoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab
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豊田 一徳Kazunori Toyoda
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Introducing tasty ingredients to as many people as possible.
He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].
豊田 一徳Kazunori Toyoda
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Jushu
寿修
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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先崎 真朗SENZAKI MASAAKI
The Chef's Recommendations -
An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale
He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.
先崎 真朗SENZAKI MASAAKI
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Tsujiri Cafe
辻利カフェ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Parfait / Ice Cream / Japanese Tea
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加藤 美希Miki Kato
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She was fascinated with [food] as it connects people.
She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.
加藤 美希Miki Kato
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NoMad Grill Lounge
NoMad Grill Lounge
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / Italian / Wine
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河野 大介Daisuke Kono
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Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.
He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.
河野 大介Daisuke Kono
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CINA New Modern Chinese
CINA New Modern Chinese
- Ebisu, Tokyo
- Chinese,Chinese / General
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八木 洋一郎Yoichiro Yagi
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Impressed with the service of a restaurant, Mr. Yoichiro Yagi wanted to become a server.
Mr. Yoichiro Yagi started his career as a Japanese chef, but he wanted to become a server after receiving exceptional service at a restaurant. He worked as a manager and supervisor at Italian, Spanish, Mexican, and American restaurants, then joined the current company. After being involved in launching a new restaurant as its manager, he became its general manager three years ago. While working with a world-famous chef, he received advise to provide the type of service he thought he would like to receive as a guest, which has become his policy.
八木 洋一郎Yoichiro Yagi
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Kanazawa Sekitei
かなざわ石亭
- Kenrokuen Garden, Ishikawa
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
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宮本 信寛 Nobuhiro Miyamoto
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His career as a chef is rooted in the happy smiles of his family.
Born in 1968 in Ishikawa prefecture. He had a chance to cook for the family when his mother became sick. His meal was well received then and that was when he began pursuing his culinary career. After graduating high school, he entered to Asadaya corporation, brushed up his skills at Sekitei for 10 years, Shougyotei for 12 years and worked as a head chef at Hotaruya in the tea house district for 3 years. From 2012, the head chef serves the dishes for guests at Sekitei.
宮本 信寛 Nobuhiro Miyamoto
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Kappo Komewo
割烹こめを
- Azabu-Juban, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (tea-ceremony dishes) / General
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沼倉 大将Daichi Numakura
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Mr. Numakura is a Japanese artisan chef passionate about conveying the quality and culture of Japanese food.
He was born in 1995 in Fukushima. He began studying culinary arts on his own and studied at several restaurants. Currently, he is the head chef at Kappo Komewo, which opened in November 2023. He has a passionate spirit of exploration, visiting the producing regions himself to deepen his understanding of the ingredients. Not only does he cook delicious food, but he also takes great care in creating the restaurant's worldview, including the interior design and selection of tableware. He is multi-talented, active as an influencer, and a certified "rice sommelier."
沼倉 大将Daichi Numakura
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Naniwa Kappo Kigawa
浪速割烹 喜川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Cookshop
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上野 修UENO OSAMU
The Chef's Recommendations -
His experience with French cuisine has shaped his current culinary style
Our chef was born in Osaka in 1961. At the age of 50, this year marks a turning point in his life as the successor to the established restaurant Kigawa. He first entered the the world of cooking at the age of 19 just for the experience, but he found he wanted to learn more, so he trained in French cuisine. After about five years, he returned to Kigawa, where he has worked for 30 straight years since. He incorporates French culinary techniques in an original style that allows his Osaka-style restaurant to flourish.
上野 修UENO OSAMU
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Gion Sato
ぎおん 佐藤
- Gion, Kyoto
- Sushi,Japanese / General / Sushi / Cookshop
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佐藤龍幸Tatsuyuki Sato
The Chef's Recommendations -
Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)
Born in 1964, a native of Kumamoto Prefecture. Tatsuyuki Sato began his career as a cook in a Japanese restaurant in Kyushu, afterwards polishing his skills at hotels and Japanese restaurants in Kyoto and Osaka. After 13 years of experience working at the sushi counter at Kyoto Hotel Okura, he went independent and opened Gion Sato. He emphasizes his “sushi kappo (sushi bar)” which leverages his own experiences, attracting quite a reputation. In February 2015, he relocated his store, which had become cramped, to the south side of Gion and reopened for business.
佐藤龍幸Tatsuyuki Sato
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Sisiliya
Sisiliya
- Kannai/Bashamichi, Kanagawa
- Pasta/Pizza,Italian/French / Pizza
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小笠原 敦OGASAWARA ATSUSHI
The Chef's Recommendations -
Aiming for Japan's ultimate pizza instead of an Italian replica
He was born in Chiba prefecture in 1965. He was impressed by the Neapolitan pizza that he encountered by chance on a vacation, and decided to change to a pizza artisan. After that, one of his connections gave him a chance to go to the island of Sicily, and after returning to Japan in 2001, he opened "Sisiliya" in Yokohama. In order to create the ultimate pizza in Japan different from that in Italy, he adjusted everything from the flour and water to the temperature and humidity in a trial-and-error process. The current flavor is largely a result of self-learning from this repeated process. Subsequently, he also obtained the maestro qualification from the Associazione Pizzaiuoli Napoletani in Giappone.
小笠原 敦OGASAWARA ATSUSHI
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Teppanyaki Ten Hakata branch
鉄板焼 天 博多店
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling)
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菊池 大二郎Daijiro Kikuchi
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He was fascinated with the world of teppanyaki (grilled on an iron griddle), and now express both culture and culinary with teppanyaki.
He was born in 1991 in Saitama prefecture. He was very interested in food since he was very young, as he watched chefs actively working through media. The field of teppanyaki (grilled on iron griddle) especially fascinated him, as it can impress the guests with its live atmosphere. Imagining himself actively working in the field of teppanyaki, he entered the cooking field in 2009 at the age of 17, since then he has amused people at [Teppanyaki Ten]. Currently, he works actively in various fields, including appearing on sports TV programs to promote teppanyaki, with his motto of [good both in academics and food].
菊池 大二郎Daijiro Kikuchi
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Sushi Fukuzuka
すし ふくづか
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sushi / Wine
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福塚 寛希Hironobu Fukuzuka
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Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].
He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier.
福塚 寛希Hironobu Fukuzuka
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SHIROSAKA - Sumibi Kappo
炭火割烹 白坂
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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井伊 秀樹Hideki Ii
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He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.
He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.
井伊 秀樹Hideki Ii
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