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141 - 160 of 1837 chefs

Restaurant and Bar HIDE OUT

レストラン&バー HIDE OUT

  • Meriken Park, Hyogo
  • Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine

岡田 康人Yasuto Okada

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.

岡田 康人Yasuto Okada

Mahoroba Teppan Okinawa

mahoroba 鉄板 沖縄

  • Matsuyama/Kume/Wakasa, Okinawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak

新垣 淑也Yoshiya Arakaki

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.

新垣 淑也Yoshiya Arakaki

ZAO stand MY

ZAO stand MY

  • Yamagata, Yamagata
  • Dining Bar,Dining bar / General / Nabe (hot pot) / Sake

高橋Takahashi

Assisting in making wonderful memories in Zao.

Ms. Takahashi was born in 2001 in Yamagata. The manager of ZAO stand MY. Zao is visited by many guests from Japan and abroad for leisure purposes such as hot springs and skiing. Offering sophisticated space, service, and varied dishes, she assists guests in creating wonderful memories at moments during sightseeing.

高橋Takahashi

Ryoriya MOTO

料理屋 MOTO

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

山本 博之Hiroyuki Yamamoto

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.

山本 博之Hiroyuki Yamamoto

Unagimae Etou

鰻前えとう

  • Kamata, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

衛藤 進一Shinichi Etou

Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.

He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.

衛藤 進一Shinichi Etou

OSushiawase Sushi Horikawa

おすしあわせ 鮨ほり川

  • Asakusa, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

堀川 恭平Kyouhei Horikawa

Mr. Horikawa is a Sushi chef who has studied at many long-established and famous restaurants in Tokyo.

He was born in 1978 in Chiba. At age 20, he knocked on the door of Sushi Kanpachi and experienced seven years of working as an apprentice. Since then, he has worked as a sushi chef at various sushi restaurants in Tokyo, not only the famous Sushi Fukuju in Ginza but also at Akasaka, Roppongi, and Shinjuku. After becoming independent, he opened Sushi Horikawa in Asakusa.

堀川 恭平Kyouhei Horikawa

Motsunabe Nagamasa Chikushiguchi Branch

もつ鍋ながまさ 筑紫口店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)

梅根 充輝Mitsuski Umene

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.

梅根 充輝Mitsuski Umene

Fuji Restaurant HAKUMAI

富士の食事処 白米

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

渡邉 大輔Daisuke Watanabe

Tradition and innovation create a new Japanese taste.

Mr. Watanabe was born in 1994 in Yamanashi. Trained for five years at the Highland Resort Hotel & Spa in Fujiyoshida City, Yamanashi Prefecture, he mastered the art of French-Italian cuisine. He pursues cuisine that brings out the best of carefully selected ingredients and fuses Japanese tradition and innovation. With delicate cooking, delicate sauces, and beautiful presentations unique to Japanese cuisine, he is committed to delivering an impression with each dish. Making the most of ingredients nurtured by the rich nature of Mt. Fuji, he strives for further improvement at HAKUMAI.

渡邉 大輔Daisuke Watanabe

Sushi Akazu Kanayama

鮨 赤酢 かなやま

  • Shinjuku West Exit/Tochomae, Tokyo
  • Sushi,Japanese

久保田 信也Shinya Kubota

A sushi restaurant pursuing authentic Edo-style sushi.

Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.

久保田 信也Shinya Kubota

Niku to Kaisen Grill Pastan Tenmonkan Branch

肉と海鮮グリル パスタン 天文館店

  • Tenmonkan/Bayside, Kagoshima
  • Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood

徳田 康介Kosuke Tokuda

Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.

He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.

徳田 康介Kosuke Tokuda

Tomt cafe bistro bar

Tomt cafe bistro bar

  • Minatomirai, Kanagawa
  • Bistro,Italian/French / French / Italian / Coffee

山田 祐太郎Yutaro Yamada

Offering borderless deliciousness and energy based on French and Italian cuisine.

Mr. Yutaro Yamada was born in 1996 in Tokyo and is the chef of Tomt cafe bistro bar. Having enjoyed making things since childhood, he became fascinated with food through a part-time job in a restaurant and aspired to become a chef. He honed his skills in French cuisine at a high-class hotel in Marunouchi and an Italian restaurant specializing in handmade pasta. Throughout his career, he developed relationships with producers from various regions of Japan, exploring unique recipes that highlight the allure of ingredients. In November 2024, he assumed his current position at the opening of the restaurant. He serves a wide range of guests with his free-spirited cuisine.

山田 祐太郎Yutaro Yamada

Niku Kappo ASATSUYU

肉割烹 ASATSUYU

  • Yotsubashi/Shinmachi/Horie, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine

西尾 佳則Yoshinori Nishio

Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.

He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.

西尾 佳則Yoshinori Nishio

Chinese Cuisine Chikuen

中国料理 竹園

  • Kinshicho/Sumiyoshi, Tokyo
  • Chinese,Chinese

増井 久Hisashi Masui

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.

増井 久Hisashi Masui

LOW-NON-BAR #RTS

LOW-NON-BAR #RTS

  • Karuizawa, Nagano
  • Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits

宮澤 英治Eiji Miyazawa

Providing a BAR where both drinkers and non-drinkers can enjoy a fascinating cocktail.

Mr. Miyazawa was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender.  In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.

宮澤 英治Eiji Miyazawa

Sichuan Dentou Hinabe Shokukan Meieki Branch

四川伝統火鍋 蜀漢 名駅店

  • Nagoya Station, Aichi
  • Szechuan,Chinese / General / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors. 

陳 明賢Mingxian Chen

Sichuan Dentou Hinabe Shokukan Kanayama Branch

四川伝統火鍋 蜀漢 金山店

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

Yasuda Shokudo

安田食堂

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

安田 愛里Airi Yasuda

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.

安田 愛里Airi Yasuda

BALInese Restaurant BUNGA LOTUS

バリニーズレストランBunga Lotus

  • Himeji, Hyogo
  • Halal,Global/International / Indonesian/South East Asian / Fruit / Others

I WAYAN BAWAI WAYAN BAWA

Enjoy the taste of Bali's top hotels in Japan.

Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].

I WAYAN BAWAI WAYAN BAWA

Bungo Beef Steak Restaurant Somuri Nakasu Branch

豊後牛ステーキの店 そむり 中洲店

  • Nakasu, Fukuoka
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

川浪 陸Riku Kawanami

From anniversaries to everyday occasions, creating a restaurant that is loved by customers.

Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use. 

川浪 陸Riku Kawanami

Musshu Mizuki

夢酒みずき

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

梅村 孝利Takatoshi Umemura

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.

梅村 孝利Takatoshi Umemura

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