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161 - 180 of 1713 chefs

LOW-NON-BAR

LOW-NON-BAR

  • Kanda, Tokyo
  • Bar/Cocktails,Bars (pubs) / Spirits / Wine / Cocktail

高橋 弘晃Hiroaki Takahashi

Drink or not drink, it's your choice.

Mr. Takahashi was born in 1986 in Hokkaido. He started his career as a bartender with the goal of owning a relaxing, coffee shop-like place. He gained experience at Brick, a long-established bar in Ginza that no longer exists, and was exposed to the world of authentic bars. At the same time, he explored a new approach to the bar that would appeal to the younger generation. Consequently, LOW-NON-BAR was established as a bar where both drinkers and non-drinkers can spend time together.

高橋 弘晃Hiroaki Takahashi

Taishu Yakiniku Birichan Namba Shinsaibashi Branch

大衆焼肉びりちゃん 難波心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山本 悠貴Yuuki Yamamoto

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious." 

He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.

山本 悠貴Yuuki Yamamoto

Matsusakagyu WHAT'S Kyoto Muromachi Branch

松阪牛 WHAT’S 京都室町店 

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原 彰大Akihiro Ishihara

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.

石原 彰大Akihiro Ishihara

Unagi no Naruse Fukuoka Fukutsu Branch

鰻の成瀬 福岡福津店

  • Munakata, Fukuoka
  • Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)

野田 健留Takeru Noda

Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.

He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."

野田 健留Takeru Noda

Niku-ryori Zushio

肉料理 Zushio

  • Fukuyama/Fuchu, Hiroshima
  • Izakaya (Japanese tavern),Taverns / General / Steak / Wine

大橋 一志Kazushi Ohashi

Mr. Ohashi is a chef who attracts many people with his skillful technique to offer the best ingredients.

He was born in 1978 in Hiroshima. He started his chef career at an Italian restaurant in Osaka. After that, he experienced Japanese cuisine, kaiseki cuisine, and charcoal grilling for seven years in Hiroshima and came across teppan cuisine. After studying teppan cuisine for nine years, he opened Zushio in Fukuyama, Hiroshima. His motto is to provide the best food at the most reasonable price possible. Some ingredients are offered at less than half the typical restaurant prices, showing Mr. Ohashi's strong enthusiasm.

大橋 一志Kazushi Ohashi

ENOTECA PIZZERIA KAGURAZAKA STAGIONE

エノテカピッツェリア 神楽坂スタジオーネ

  • Kagurazaka, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

黒澤明弘Akihiro Kurosawa

Enjoy traditional and innovative Italian cuisine.

Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.

黒澤明弘Akihiro Kurosawa

Amiyakitei Meieki Nishi Branch

あみやき亭 名駅西店

  • Nagoya Station, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中納 和哉Kazuya Nakano

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.

中納 和哉Kazuya Nakano

Yakiniku Wajima

焼肉わじま

  • Asahikawa, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky

久保 由規Yuuki Kubo

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.

久保 由規Yuuki Kubo

Steak House Nakama

STEAK HOUSE NAKAMA

  • Onna-son, Okinawa
  • Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak

菱田 和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田 和寛Kazuhiro Hishita

Ajinosato Bandai

味の里ばんだい

  • Yamagata, Yamagata
  • Izakaya (Japanese tavern),Taverns / General / Local Japanese Cuisine / Sake

酒井 啓史Hiroshi Sakai

Introducing the taste of Yamagata and the fun of Robatayaki.

Mr. Sakai was born in 1978 in Yamagata. After working as a company employee in the Kanto region, he returned to his hometown at 24. Since then, he has been running Ajinosato Bandai with his parents. In 2021, his idea redesigned the Robata (fireside) to its current form. Until then, chefs used to cook sitting down, but he changed to a standing style of grilling to be able to move aggressively. The distance to the guests is closer, giving the restaurant a more "entertaining" robatayaki atmosphere.

酒井 啓史Hiroshi Sakai

Sotoroku

十十六 (そとろく)

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)

荒川 正敏Masatoshi Arakawa

Grown up with appreciating the fact his service and dishes please his guests

Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded  at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].

荒川 正敏Masatoshi Arakawa

Gion Okumura

祇園おくむら

  • Gion, Kyoto
  • French,Italian/French / Kyoto Cuisine / French / Wine

上辻 弘文Hirofumi Kamitsuji

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.

上辻 弘文Hirofumi Kamitsuji

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

ETO Sanchome Branch

料理人 えとう 三丁目店

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

衛藤 幸平Kohei Eto

Delighting guests with delicious, multi-faceted creations

Mr. Eto was born in 1980 in Akita Prefecture. He first set down the path to becoming a chef in his 20s, where he trained through work at blowfish and Japanese restaurants in Akita City. After developing skills at Japanese, Chinese, and Western restaurants and long-standing ryokan (traditional Japanese inns), he joined [Shunsai Wasou ETO] as head chef in 2011. After taking over as manager at [ETO] in 2016, he has served as the head of [ETO Sanchome store] since its opening in 2019. While specializing in Japanese cuisine, he also has experience in a wide range of cuisines, including Western and Chinese styles. The multi-faceted expressions of his skill continues to delight his customers.

衛藤 幸平Kohei Eto

Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch

鰻 炭焼 ひつまぶし 美濃金 神田本店

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

清水 仁詞Hitoshi Shimizu

Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.

Mr. Shimizu was born in 1981 in Aichi. He aimed to become a chef because he was moved by the joy of cooking, the smiles on people's faces, and the voices of people saying, "Delicious!". Starting with an innovative cuisine restaurant, he also studied hard at French and Japanese restaurants. After that, he joined his current company. After working at the Charcoal grilled Unagi Minokin Kakamigahara branch, he became the restaurant head at Unagi Charcoal-grilled Hitsumabushi Minokin.

清水 仁詞Hitoshi Shimizu

Oden Wajimafugu Nodoguro AMIYA

おでん 輪島ふぐ のどぐろ AMIYA

  • Higashi Chaya District, Ishikawa
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake

石田 寛Yutaka Ishida

Wants many customers to know about gourmet food in Kanazawa.

Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.

石田 寛Yutaka Ishida

Omusubi-dokoro Morimori

おむすび処 盛盛

  • Enoshima/Kugenuma, Kanagawa
  • Japanese,Japanese / General

田中 賢司Kenji Tanaka

A food artist who unites people with his finest flavors.

Mr. Tanaka is the owner and chef, born in Tokyo. Started working in the restaurant industry in 1996 and trained all over the country. In 2010, he opened a restaurant in Koiwa and expanded its affiliated stores. After trying various tourist spots during the COVID-19 pandemic, he launched a rice ball restaurant in 2023. This restaurant uses high-quality ingredients and was founded based on the idea of valuing connections with people. He offers food journeys through delicate flavors and relationships.

田中 賢司Kenji Tanaka

Kitashinchi Yakiniku Satsuma - Ginza Branch

北新地焼肉さつま 銀座店

  • Shimbashi/Shiodome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小松 甲斐Kai Komatsu

Seeking and searching for a rewarding job, Mr. Komatsu got to where he is now.

He was born in 1989 in Kochi. He had a part-time job experience at a restaurant as a student. He moved to Tokyo when he started working for a company. However, he was attracted to the skills of the owner who established the current company and the work in the service industry, so he changed his job. From the beginning of the opening of Kitashinchi Yakiniku Satsuma Ginza Branch, he stood at the restaurant with the owner. Currently, he's in charge of the restaurant as a restaurant manager.

小松 甲斐Kai Komatsu

Bar KatsuHaru Karuizawa

Bar 勝治 -Bar KatsuHaru Karuizawa-

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

宮澤 英治Eiji Miyazawa

Mr. Miyazawa offers a blissful cup of sake in an extraordinary, high-quality space where one can relax from the bottom of one's heart.

He 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

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri

心斎橋寿司居酒屋おやじ最後の握り

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

梶原 淳司Junji Kajiwara

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.

梶原 淳司Junji Kajiwara

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