1381 - 1400 of 1843 chefs
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Villa della Pace
Villa della Pace
- Nanao, Ishikawa
- Italian,Italian/French / Italian / Pasta / Wine
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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
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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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Ajisai Shin
あじ彩 真
- Okayama Station, Okayama
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Umeshu (plum wine)
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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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Taishuizakaya Nichibei
大衆居酒屋日米
- Kushiro, Hokkaido
- Izakaya (Japanese tavern),Taverns / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)
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寺嶋 功悦Terashima
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A penchant for cooking during his elementary school years sparked Terashima's desire to become a professional chef.
Hailing from Hokkaido, Terashima had an interest in food even when he was still in elementary school, and could frequently be found trying out new recipes in the kitchen. In 1992, he opened his own bar, where he was enthusiastic about not only his drinks menu, but also his food menu. After 21 years of managing the bar, he decided to try something new and reopened the bar as Taishuizakaya Nichibei on November 12th, 2014. Terashima's vision for his restaurant is that it will be a place where customers can relax, no matter who they are or what kind of background they have, much like the places he used to visit in Shitamachi in Tokyo, where he lived in his younger years.
寺嶋 功悦Terashima
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Soshu Torigin Odawara Ekimae Branch
相州 鳥ぎん 小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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柴田 久人Hisato Shibata
The Chef's Recommendations -
The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time
Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.
柴田 久人Hisato Shibata
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Teppanyaki Sanga
鉄板焼 山河
- Nara, Nara
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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中川 千春Chiharu Nakagawa
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She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.
She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.
中川 千春Chiharu Nakagawa
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Torisei Kyoto Tower Sando branch
鳥せい 京都タワーサンド店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken
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冨田 潤Jun Tomita
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He has been fascinated with creating food and the atmosphere in a restaurant.
He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch].
冨田 潤Jun Tomita
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Yakiniku USHIGORO Yokohama branch
焼肉うしごろ 横浜店
- Yokohama Station, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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GRIDDLE FORCE Itsuraku
GRIDDLE FORCE 逸楽
- Shijo Karasuma/Karasuma Oike, Kyoto
- Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)
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吉田 真也Shinya Yoshida
The Chef's Recommendations -
Through experience in a variety of restaurants, he has honed his culinary and arrangement skills
He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.
吉田 真也Shinya Yoshida
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Honba No Aji Maruaki
本場の味 丸明
- Hida/Takayama, Gifu
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Local Sake / Korean / Yakiniku (grilled meat)
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溝端 研一Kenichi Mizobata
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He got started thanks to memories of his delighted customers
Chef Mizobata was born in October 1979 and is from Takayama city in Gifu prefecture. He says he studied cooking at high school and was very diligent with his studies. He says that his future career path was decided by the joy he felt when his customers told him "that was delicious!" at his part time job. Even now that it is a famous restaurant, even known overseas, he continues to devote himself to cooking every day so that he can hear his customers' sincere words of satisfaction.
溝端 研一Kenichi Mizobata
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Gyu-sho Ogata
牛匠おがた
- Oshu, Iwate
- Yakiniku (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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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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Kinosuke
喜之助
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Sawa (cocktail of spirits and soda) / Highball
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永井 孝司Takashi Nagai
The Chef's Recommendations -
Always making efforts to please the guests with his dishes.
He was born in 1971 in Kanagawa prefecture. He got interested in cooking for the first time in his middle school days when he made sunny side up eggs and was told [delicious]. He has accumulated trainings and improved his knowledge and skills, only to serve delicious food. He sticks to using high-quality ingredients to bring out the original tastes of the ingredients to their maximum. Now he is devoting himself in studying about ingredients, especially to increase his repertory with [boiled fish with soy sauce].
永井 孝司Takashi Nagai
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Yakiniku USHIGORO Ginza branch
焼肉うしごろ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Toriyoshi Naka-Meguro Branch
鳥よし 中目黒分店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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猪股 善人Yoshito Inomata
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Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.
Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.
猪股 善人Yoshito Inomata
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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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Kyoto Steak Wagyu - Gottie's BEEF
京都 ステーキ 和牛 Gottie’s BEEF ゴッチーズビーフ
- Kyoto Station, Kyoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak
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本位田 覇嘉Haruka Honiden
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Simply wants to have a delicious meal.
He was born in 1986 in Okayama prefecture. He decided to enter the cooking field as he loved eating since he was young, and simply wanted to have a delicious meal. After graduating from a high school, he learned about meat at a meat shop in Kyoto, while he was improving his skills at a Kyoto cuisine restaurant. Then he was appointed as the master chef of [Gottie's BEEF Kyoto Tower branch] where he is currently working. He keeps studying on ingredients to serve delicious meat dishes to the guests.
本位田 覇嘉Haruka Honiden
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Pontochotakara
先斗町多から
- Kiyamachi/Pontocho, Kyoto
- Kaiseki (course menu),Japanese / Fugu (blowfish) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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瀧井 研哉KENYA TAKII
The Chef's Recommendations -
Fourth-generation cook in a long-established restaurant, this chef picked up the torch of a traditional taste, now over 120 years old.
Born in Kyoto in 1975. The culinary arts played a very important part in the environment he grew up in, and He was familiarized with cooking from a very early age. He'd initially embarked on a different path, and yet couldn't quite accept that this long culinary tradition passed on through so many generations would simply end with him… And this daunting thought eventually led him to become a cook himself. Kyoto cuisine has many aficionados, it is acclaimed for the respectful way fresh ingredients are prepared, to craft simple dishes that bring out the best of their natural taste. He is currently the fourth generation chef of the Pontocho-takara, preserving the traditional flavors of a long-established landmark.
瀧井 研哉KENYA TAKII
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Ubuka
うぶか
- Yotsuya, Tokyo
- Kaiseki (course menu),Japanese / General / Crab
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加藤 邦彦KATO KUNIHIKO
The Chef's Recommendations -
A love for large shellfish, leading him into the culinary world
He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.
加藤 邦彦KATO KUNIHIKO
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Kato Beef GINZA
加藤牛肉店 GINZA
- Ginza, Tokyo
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Wine
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加藤 敦KATO ATSUSHI
The Chef's Recommendations -
His Pursuit for Ultimate Beef Led Him to Yamagata Beef
He is the third generation owner of Kato Beef, located in Yokohama. Before he joined his family business, he attended a culinary school after high school. He frequented a meat market in Shibaura, Tokyo to learn everything about beef. His study of branded beef from various places led him to Yamagata beef.
加藤 敦KATO ATSUSHI
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