1661 - 1680 of 1809 chefs
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steak lounge Ren
steak lounge 煉
- Imaizumi, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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権藤 武志GONDO TAKESHI
The Chef's Recommendations -
I want to convey fun of cooking to the customer I make the most of such desire to my cooking
He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers
権藤 武志GONDO TAKESHI
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Shushanshan
蜀郷香
- Yotsuya, Tokyo
- Szechuan,Chinese / General / Szechuan
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菊島 弘従KIKUSHIMA HIROYORI
The Chef's Recommendations -
Who knew that the Sichuan cuisine that his seniors first recommended to him to would turn out to guide him down his life?
Born in Tochigi prefecture in 1979, he entered the culinary world when he was 18. He started training in a Cantonese restaurant in Yokohama's Chinatown, and entered "Choyo" when he was 20. After that, he studied under the guidance of Mr. Zhao Yang, and played an active role as the head chef of its Ginza branch. He set out on his own when he was 31 and opened "Shushanshan."
菊島 弘従KIKUSHIMA HIROYORI
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Olive
オリーヴ
- Shibukawa/Ikaho/Haruna, Gunma
- Italian,Italian/French / Italian / Pasta / Pizza
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水出 好明MIZUIDE YOSHIAKI
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Dishes created from the heart by a chef who has always loved to "create things."
Born in January 1958 in Gunma Prefecture. The chef, who says he has always liked to "create and complete things", began cooking through a part-time job. After seeing the depth of the art of cooking, he began to seriously pursue becoming a chef. Each dish is carefully prepared from the heart with the thought that "customers will sincerely say that it is delicious."
水出 好明MIZUIDE YOSHIAKI
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Restaurant Le japon
レストラン ル・ジャポン
- Nakameguro, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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中田 耕一郎NAKADA KOICHIRO
The Chef's Recommendations -
French fusion cuisine with an added Japanese undertone
Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.
中田 耕一郎NAKADA KOICHIRO
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Rico Cowbell
RICO カウベル
- Yokosuka/Oppama, Kanagawa
- Hamburg Steak,Western / Hamburger Steak / Curry / Steak
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川上 利博KAWAKAMI TOSHIHIRO
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Serving the specialty hamburger steak I have cooked for a long in my own restaurant
He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.
川上 利博KAWAKAMI TOSHIHIRO
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Hakone Sengokubara Chinese Restaurant Taigen
箱根仙石原 中国料理 太原
- Hakone/Gora, Kanagawa
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine)
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斉藤 誠Makoto Saito
The Chef's Recommendations -
A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.
He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.
斉藤 誠Makoto Saito
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Sakana Ryori Rokkon
さかな料理 ろっこん
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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西岡 章NISHIOKA AKIRA
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He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.
Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.
西岡 章NISHIOKA AKIRA
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Izakaya Shishito
居酒屋ししとう
- Asahikawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood
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加藤 健吾KATOKENGO
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Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".
With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.
加藤 健吾KATOKENGO
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Jion Shoja
慈恩精舎
- Okayama, Okayama
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)
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草野 潤KUSANO MEGUMU
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Kusano brings his experience from a Japanese restaurant in Austria to the table
After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.
草野 潤KUSANO MEGUMU
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Iizaka Hanamomo no Yu
いいざか花ももの湯
- Fukushima City, Fukushima
- Auberge,Other / General / General / General
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菊池 政憲KIKUCHI MASANORI
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A chef who works hard to make dishes that are just as fun to eat as they are to look at.
He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.
菊池 政憲KIKUCHI MASANORI
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Onzoshi Matsurokuya
御曹司 松六家
- Roppongi, Tokyo
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)
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藤野 真太郎FUJINO SHINTARO
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A restaurateur who continually seeks to provide a customer-tailored experience.
Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.
藤野 真太郎FUJINO SHINTARO
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Kisoji
木曽路
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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大木 哲也OKI TETSUYA
The Chef's Recommendations -
Influenced by relatives who ran a sushi shop, he started his career in cooking.
He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.
大木 哲也OKI TETSUYA
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Gyutan Sumiyaki Rikyu Iwanuma
牛たん炭焼 利久 岩沼店
- Natori/Zao/Shiroishi, Miyagi
- Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine
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小野寺正春ONODERAMASAHARU
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Depth that even a connoisseur can taste.
Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."
小野寺正春ONODERAMASAHARU
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GRAHM'S CAFE Los Angeles
GRAHM'S CAFE Los Angeles
- Kyobashi, Tokyo
- Cafe,Cafe/Sweets / American / Wine
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山本 秀正YAMAMOTO HIDEMASA
The Chef's Recommendations -
From a chef to a global culinary producer
Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.
山本 秀正YAMAMOTO HIDEMASA
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Pub Karaoke Studio Himawari
パブ-カラ スタジオ向日葵
- Shinjuku East Exit/Kabukicho, Tokyo
- Dining Bar,Dining bar / Cocktail / Whisky / Shochu
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美実MIMI
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Live performance karaoke! Accompanied by exciting saxophone playing!
Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.
美実MIMI
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Uogashi Maruten Fuji
魚河岸丸天 富士店
- Fuji City, Shizuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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中村 彰伸NAKAMURA AKINOBU
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An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.
Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.
中村 彰伸NAKAMURA AKINOBU
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Minamifukuoka Zasshomachi Ryuichi
南福岡ざっしょ町 竜一
- Takeshita/Minami-Fukuoka, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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龍 浩一RYU KOICHI
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In the restaurant business for nearly 30 years. Now a chef who captivates many
When he was a student, Koichi Ryu began working in a restaurant without much serious thought. But he was so taken by the head chef there that he started on the culinary path at the age of 18. At one point, he almost threw in the towel but there was no way he could completely give up on the culinary world. It's been thirty years now since he first chose this career. After working at Hakata Saryo, Fugu Taisho, Moyai (small restaurant), and various other restaurants, Mr. Ryu is now the owner of Ryuichi in Zashonokuma.
龍 浩一RYU KOICHI
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Pub&Cafe kanayama80's
Pub＆Cafe kanayama80's
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Dining Bar,Dining bar / Mexican/Central American / Pasta / General
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井下 真澄ISHITA MASUMI
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Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"
Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.
井下 真澄ISHITA MASUMI
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Sumiyaki Hormone Ikedaya
炭焼ホルモン 池田屋
- Ayase, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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池田 歓弘IKEDA YOSHIHIRO
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He's moved by his customers complimenting on his food
Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.
池田 歓弘IKEDA YOSHIHIRO
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Seafood Restaurant Zauo Main Store
活魚茶屋ざうお本店
- Nishi-ku, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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井上 修次INOUE SHUJI
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Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine
He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.
井上 修次INOUE SHUJI
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