1721 - 1740 of 1808 chefs
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Kagura
神楽‐kagura‐
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Western Teppanyaki (iron griddle grilling)
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小西 健太KONISHI KENTA
The Chef's Recommendations -
He brings all of the culinary skills he's cultivated to life here at Kagura
He entered the culinary world at the age of 18. First, he built up experience at authentic Japanese restaurants all around Osaka. He then offered his skills to the owner of Kagura in 2012, where he was promoted to head chef.
小西 健太KONISHI KENTA
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Oyaji Dining Shobu
おやじダイニング しょうぶ
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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大田 雅博OTA MASAHIRO
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Staying close to our roots is our motto. We aim to create food and an atmosphere that you'll love.
Born in October 1970 on Himakajima Island in Aichi. Because of his love of cooking, he immediately began his training at a Japanese-style restaurant after he graduated from high school. At age 30, he began working in product development for restaurants in Nagoya and after that, he studied restaurant management. At age 35, he opened his own shop, Oyaji Dining Shobu. Always putting his customers first, he strives to create a place that the locals will keep coming back to.
大田 雅博OTA MASAHIRO
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Momoya Kamimaezu
もも屋 上前津店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Japanese,Japanese / General / Yakitori (grilled chicken skewers)
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永井 大介NAGAI DAISUKE
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We aim for a cozy restaurant that you will feel comfortable strolling into.
Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.
永井 大介NAGAI DAISUKE
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Chinese Taiwan Restaurant Misen
中国台湾料理 味仙
- Chikusa/Imaike/Ikeshita, Aichi
- Chinese,Chinese / General / Taiwanese
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森岡 裕貴MORIOKA YUKI
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With steam and speed, this chef offers up Chinese Taiwan cuisine.
I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.
森岡 裕貴MORIOKA YUKI
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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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Yoshimori
ヨシモリ
- Ota/Tatebayashi, Gunma
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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建守 護TATEMORI MAMORU
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A Young, Talented Chef Trained in Kaiseki Takes on a New Challenge With Yakitori
Chef Tatemori was born in 1978 and grew up in Tokyo. He started to master Japanese cuisine at "Yamazato", a kaiseki (multi-course meal) restaurant in Hotel Okura. At the famous "Hatsu Hana" in Chicago and at "TOKYO TOKYO" in the Mandarin Oriental Hotel in Hawaii, he also served as head chef. Upon returning to Japan, he worked in the Department of Gourmet Development at Suntory before opening a yakitori (grilled chicken) restaurant with a desire to "master the techniques of 'grilling', the oldest known cooking method." He is widely promoting the appeal of the method through a commonly known Japanese food, yakitori.
建守 護TATEMORI MAMORU
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Hakata Taki Gyoza Ikeda Shoten
博多 炊き餃子 池田商店
- Hirao/Kiyokawa, Fukuoka
- Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General
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冨永 信一TOMINAGA SHINICHI
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By making sure ingredients change every day, there is always an eye on consistent quality.
Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.
冨永 信一TOMINAGA SHINICHI
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Blowfish Restaurant Tokufuku
フグ料理 徳福
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
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佐藤 誠SATO MAKOTO
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We have been serving blowfish dishes for 14 years now! Blowfish dishes brought to you by a specialist.
He was born in Fukuoka prefecture in 1978. After working in a blowfish cuisine restaurant part time, he decided to become a chef. He diligently studied cooking while gaining experience working at a blowfish/seafood restaurant in Fukuoka, Otora. Already thinking about breaking out on his own, he had a chance encounter that lead to him moving to Nagoya and opening up his shop, Blowfish Restaurant Tokufuku, after a year of preparation. And the rest is history.
佐藤 誠SATO MAKOTO
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Teppanyaki Ousaka
鉄板焼 逢坂
- Juso/Tsukamoto, Osaka
- Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling)
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上手 義久KAMITE YOSHIHISA
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Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of
Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.
上手 義久KAMITE YOSHIHISA
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Nurukan Sato
ぬる燗 佐藤
- Roppongi, Tokyo
- Izakaya (Japanese tavern),Taverns / Crab / Kaiseki (traditional multi-course meal) / Sake
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金子 陽樹KANEKO HARUKI
The Chef's Recommendations -
Since the more you get to know sake the more interesting it is, these days he is completely engrossed in sake .
Born in 1983 in Tokyo, at 15 he started a part-time job that offered him a way to gain experience in restaurant service. This ended up piquing his interest enough to enter the culinary world as a career. While gathering experience in bars and Japanese-style restaurants, he was able to closely study sake. With an abundance of knowledge in wine and other drinks, he serves as manager at Nurukan Sato, where he gets to pursue his love of sake full-time.
金子 陽樹KANEKO HARUKI
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Sakanaya Ichiba Shokudo
さかなや 市場食堂
- Kitasenju, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)
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中島 郭子NAKAJIMA HIROKO
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Wishing to give everyone a taste of fish from a marketplace store
Helping out in the restaurant her parents managed ever since she was young, she developed an interest in preparing food and providing service. Afterwards, she gained experience from various businesses, and opened Sakanaya, a company store with her older brother who works at the market.
中島 郭子NAKAJIMA HIROKO
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Jumelles 29
Jumelles 29（ジュメルニジュウク）
- Shijokawaramachi/Teramachi, Kyoto
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
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村上 章MURAKAMI AKIRA
The Chef's Recommendations -
Your delighted smiles over his cooking makes him happy
Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.
村上 章MURAKAMI AKIRA
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Sushiya-no Uokin Ebisu Branch
鮨屋のうおきん 恵比寿店
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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山本 徹YAMAMOTO TORU
The Chef's Recommendations -
He is the chief chef who plays an important role to support the kitchen at the Ebisu branch that can develop the potential of Uokin group.
He was born in 1965 in Yokohama City, Kanagawa Prefecture. He was influenced by cooking programs on TV and naturally became enchanted with cooking. At 15, he joined a Japanese restaurant in Tokyo and learned the basics of Japanese cuisine intensively for six years. Thereafter, he gained experience at a restaurant featuring Kushiyaki (spit-grilled dishes) and large plates and at a Japanese restaurant in Ebisu. Finally he joined Uokin Co., Ltd. in 2008. He refined his skills at the main store of the Uokin group and finally assumed position of chief chef at Sushiya-no Uokin Ebisu Branch.
山本 徹YAMAMOTO TORU
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Sumibi Yakiniku Himawaritei
炭火焼肉 ひまわり亭
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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梶原 直人KAJIWARA NAOTO
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The chef strives everyday to make his restaurant an energizing place for his customers.
Born in1971, in Yamanashi prefecture, the chef has always loved cooking since his childhood. With his experience working at a yakiniku (Japanese BBQ) restaurant, he came to think, "If I were to have a job for life, I'd like to become a chef who makes people happy." As he was especially charmed with yakiniku, which seemed to invigorate people, he decided to work at a yakiniku restaurant in Yokohama when he was 20. After that, he opened up his own restaurant, Yakiniku Himawari Tei. He makes his own tare (sauce) and kimchi (pickled cabbage), and provides delicious meat for a reasonable price.
梶原 直人KAJIWARA NAOTO
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Ohama
おおはま
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sake
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大濱 幸恵OOHAMA YUKIE
The Chef's Recommendations -
A career that granted her a chance to fulfill her dream of competing with culinary skills
She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.
大濱 幸恵OOHAMA YUKIE
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Akasaka Kitafuku
赤坂きた福
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine
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川崎真人KAWASAKI MASATO
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A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle
Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.
川崎真人KAWASAKI MASATO
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Difference
Difference
- Awaza/Kyomachibori, Osaka
- French,Italian/French / French / Wine / Sake
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藤本 義章FUJIMOTO YOSHIAKI
The Chef's Recommendations -
Hard work is the secret behind our smart chef's true talent
He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.
藤本 義章FUJIMOTO YOSHIAKI
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Genkiya No.2
げんき家 2号店
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu
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内山 博之UCHIYAMA HIROYUKI
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Unforgettable enjoyment, a journey to the world of cuisine...
Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.
内山 博之UCHIYAMA HIROYUKI
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Futagoyama Shoji
双子山しょうじ
- Susukino, Hokkaido
- Japanese,Japanese / General / Sushi / Hokkaido Cuisine
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斎藤 章二SAITO SHOJI
The Chef's Recommendations -
Upholding the name of the famous Futagoyama restaurant after 23 years in service, in a new independent venue.
Born on December 19th, 1958, in Hokkaido, this chef received his first kitchen knife as a child and never put it down. After initial training in sushi restaurants and other kitchens, he then proceeded to serve for 23 years as the chef of the famous Futagoyama restaurant, established more than 40 years ago. When Futagoyama shut down, he decided to continue the tradition by opening his own restaurant, Futayama Shoji, in October 2008. As fishing is his favorite hobby, his menus include his personal catches, as well as wild vegetables in the spring and handpicked mushrooms in the fall. Continuing in the footsteps of a long-tradition, he strives to bring the very best out of his ingredients.
斎藤 章二SAITO SHOJI
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Akasaka Shisen Hanten
赤坂 四川飯店
- Nagatacho, Tokyo
- Szechuan,Chinese / General / Szechuan / Chinese Tea
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陳 建太郎CHIN KENTARO
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Following in his father's footsteps, he is proactively involved in spreading the joy of Sichuan cuisine
In 1979, he was born in Tokyo as the eldest son of Chen Kenichi. His grandfather, the late Chen Kenmin, was the person who first introduced Sichuan cuisine to Japan. After graduating from Tamagawa Academy, he entered "Akasaka Shisen Hanten". After that, he trained in Shibuya's "Szechwan Restaurant Chen", and studied overseas in Sichuan province for two and a half years to thoroughly learn about Sichuan cuisine at the place of its birth. Currently, he actively participates in various activities, such as TV programs and events as the third-generation chef of Shisen Hanten.
陳 建太郎CHIN KENTARO
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