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21 - 40 of 113 chefs

Kamakura Fujiya

かまくら藤家

  • Kamakura/Zushi, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

小池 一晃Kazuaki Koike

The motto is to serve customers high-quality meats at an affordable price

Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."

小池 一晃Kazuaki Koike

Kai to Sumibi to Nihonshu Tawawa

貝と炭火と日本酒 撓

  • Yokohama Station, Kanagawa
  • Izakaya (Japanese tavern),Taverns / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood / Sake

村上 恒宏Tsunehiro Murakami

The Chef's Recommendations

Mr. Murakami creates a time and space that can impress guests on their important day.

He was born in 1973 in Kanagawa. He began his apprenticeship at a part-time job at a kappo restaurant and started training in Japanese cuisine. He has worked as a head chef in the kitchens of a kappo ryokan inn and a hotel. In July 2019, he opened Kai to Sumibi to Nihonshu Tawawa in Tsuruya-cho, Yokohama. As the owner-chef, he welcomes a wide range of guests. His creed is "to provide guests with a time and space to feel as much impression as possible on their special day." With dishes that carefully draw out the charm of seasonal ingredients and heartwarming service, he serves various occasions.

村上 恒宏Tsunehiro Murakami

Japanese Cuisine Ryotei Kadomatsu

日本料理 料亭 門松

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Tempura (battered, fried seafood and vegetables)

大久保 昌彦Masahiko Okubo

The Chef's Recommendations

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

He was born in 1960 in Kanagawa. Being manually dexterous since his childhood, and having an interest in cooking, he decided to pursue a cooking career. He became head chef of Ryotei Kadomatsu after 10 years of experience at a Ryotei restaurant in Kamakura and 8 years at a hotel in Yokohama.

大久保 昌彦Masahiko Okubo

Motoyu Yamadaya Ryokan

元湯 山田屋旅館

  • Hitachi/Hitachiota, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

小林 康昭Yasuaki Kobayashi

Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.

He was born in 1978 in Ibaraki. Grew up as the heir to a long-established inn, Motoyu Yamadaya Ryokan, he naturally decided to become a chef. He began his career at a ryokan in Kanagawa, and after studying at various places, including a Japanese restaurant, a pike eel restaurant, and a restaurant specializing in pufferfish, he became the 20th generation in 2008. His specialty is colorful and delicate cuisine that uses his wealth of experience. His innovative dishes, which use abundant local ingredients from Ibaraki, are very popular, and he has many repeat customers who come back for his cuisine.

小林 康昭Yasuaki Kobayashi

Ryotei Tamaya

料亭 玉家

  • Urawa, Saitama
  • Kaiseki (course menu),Japanese

西川 和良Kazuyoshi Nishikawa

Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.

He was born in 1974 in Urawa, the fourth-generation owner of Ryotei Tamaya. Born and raised in a ryotei restaurant established in 1927, he became familiar with diverse ingredients and cuisine early. He started his career in food and beverage as a bartender at a prestigious restaurant in Tokyo. Later, he was involved in establishing and operating restaurants of varied genres while working on various banquets. At 30, he returned to his hometown to take over the ryotei restaurant after his father, the third generation, passed away. Since then, he has been weaving a new history for the famous ryotei by pursuing the delicacies and tastes of today while inheriting the tradition.

西川 和良Kazuyoshi Nishikawa

DUMBO PIZZA FACTORY Yokohama

DUMBO PIZZA FACTORY 横浜

  • Yokohama Station, Kanagawa
  • Italian,Italian/French / Italian / Pizza / Beer

Nonna Nietta

Nonna Nietta

  • Tsukuba, Ibaraki
  • Italian,Italian/French / Italian / Steak / Pasta

川村 憲二Kenji Kawamura

With "guest first" as the basis, Mr. Kawamura faces nature with a wealth of knowledge and experience.

He was born in 1978 in Ibaraki. A part-time job at an Italian restaurant, which he started as a college student, led him to become a chef. After working at a restaurant in Tokyo, he went alone to Italy to get to know the authentic taste. Trained for 6 years, he came back to Japan. He returned to his hometown and opened Nonna Nietta in March 2021. As a chef, he not only approaches ingredients with sincerity but also always thinks of his guests and ensures that they enjoy their time at the restaurant.

川村 憲二Kenji Kawamura

Ristorante TSUMU

RistoranteTSUMU

  • Tsukuba, Ibaraki
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

大井 健司Takeshi Oi

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.

大井 健司Takeshi Oi

Kawagoe Kousushi

川越 幸すし

  • Kawagoe, Saitama
  • Japanese,Japanese / General / Unagi (eel) / Sushi

長島 貴子Takako Nagashima

Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.

She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.

長島 貴子Takako Nagashima

YOSHIKI FUJI

YOSHIKI FUJI

  • Hitachi/Hitachiota, Ibaraki
  • French,Italian/French / French / Spanish / Western Sosaku (creative cuisine)

藤 良樹Yoshiki Fuji

Mr. Fuji is an ever-evolving French chef on a new gastronomic stage.

He was born in 1980 in Ibaraki. Admiring his father, who was a chef, he entered a culinary school. After studying at restaurants in Tokyo and Kanagawa, he eventually took over the renowned restaurant Sessonan in 2014. In pursuit of further evolution, he went to the Basque Country in Spain, a city of gastronomy. Through learning from master chefs, he realized the importance of improving his self-expression. In May 2024, he opened YOSHIKI FUJI. His cuisine, full of originality, continues to attract many people.

藤 良樹Yoshiki Fuji

Restaurant Ohtsu

レストラン オオツ

  • Hitachi/Hitachiota, Ibaraki
  • French,Italian/French / French / Western Sosaku (creative cuisine)

大津 高志Takashi Ohtsu

Mr. Ohtsu wants to offer dishes with all his heart to those who have chosen his restaurant.

He was born in 1948 in Ibaraki. His love of eating and drinking led him to become a chef. He has read many cookbooks on French cuisine and other culinary specialties and has visited various regions of Japan in search of ingredients. Throughout his career, he has been in search of his own unique taste. In 1990, he opened Restaurant Ohtsu in his hometown of Ibaraki. Today, with his son and chef, he still continues to evolve as a cook.

大津 高志Takashi Ohtsu

Yoshichou

よし町

  • Tsukuba, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

木村 英明Hideaki Kimura

Providing the best of the best to convey the producer's thoughts.

Mr. Kimura was born in 1976 in Ibaraki. Born as the son of a Japanese restaurant Yoshichou, cooking has been a familiar part of his life since childhood. He was really into rugby during school, but after graduation, he took over the family business and became the 8th generation. He is known not only for his cooking but also for his eye for purchasing, and he is well-versed in the nature of the local Ibaraki area. What he always keeps in mind is to be grateful to the producers who bring the best ingredients. In order to sublimate his thoughts into a magnificent dish, he cooks with all his heart and does not cut corners in each and every job.

木村 英明Hideaki Kimura

Yakiniku Muraki

焼肉むらき

  • Yokohama Station, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)

佐久間 裕大Yuta Sakuma

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.

佐久間 裕大Yuta Sakuma

Ristorante Quattro Foglio

リストランテ クワトロ・フォリオ

  • Ageo/Okegawa/Konosu, Saitama
  • Italian,Italian/French / Italian / Cocktail / Wine

内村 孝一Koichi Uchimura

He became a chef by being influenced by his mother and training in France.

He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.

内村 孝一Koichi Uchimura

Sushi Koizumi

鮨こいづみ

  • Yokohama Station, Kanagawa
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

小泉 英樹Hideki Koizumi

Mr. Koizumi wants to keep the tradition of Edomae Sushi with his skilled craftsmanship.

Mr. Koizumi was born in 1963 in Tokyo and raised in Kanda Kamakura Coast. He joined "Kanda Jenome Sushi" by chance and began to aspire to become a sushi chef. Then, he sharpened his skills in authentic Edo-style sushi restaurants established in 1861. From April 2023, he became the head chef of Sushi Koidsumi in Yokohama. He is a sushi chef who continues to preserve the tradition of Edo-mae sushi, with skills cultivated over a long period.

小泉 英樹Hideki Koizumi

Murakiya Hanare

村木屋はなれ

  • Yokohama Station, Kanagawa
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

保崎 航大Kodai Hosaki

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.

保崎 航大Kodai Hosaki

Yamaguchi-rou Main Branch

山口楼 本店

  • Mito/Hitachinaka, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / General

相田 昌弘Masahiro Aida

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

He was born in 1977 in Ibaraki. From an early age, he grew up in an environment where he enjoyed and became familiar with cooking as an extension of play. He experienced part-time work at a kappo restaurant during high school and then went on to culinary school. After graduation, he joined Yamaguchi-rou, which boasts its history and prestige. Steadily gaining experience, he was appointed as head chef in 2010. His motto is to bring a new style to the restaurant while respecting its traditions. With his attention to detail and hospitality, his cuisine keeps the hearts of his customers.

相田 昌弘Masahiro Aida

Sushikappou Ku-kai

寿司割烹空海

  • Chiba Station, Chiba
  • Sushi,Japanese / Sushi / General

村木 未来Mirai Muraki

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.

村木 未来Mirai Muraki

Restaurant Pleins d' Lerbes Kitakamakura

レストランプランデルブ 北鎌倉

  • Kamakura/Zushi, Kanagawa
  • French,Italian/French / French / Wine

高田 賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田 賀靖Noriyasu Takada

Terrace Restaurant Rose

テラスレストラン・ローズ

  • Mito/Hitachinaka, Ibaraki
  • French,Italian/French / French

長谷川 恭央Yasuo Hasegawa

Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.

He was born in 1974 in Fukushima. After graduating high school, he went to culinary school and trained at French restaurants. In 2005, he joined his current company and has studied in various settings, including the banquet kitchen. Since 2014, he has been working as the head chef at Terrace Restaurant Rose, where he is committed to preparing and serving dishes that are close to the guests. At the Teppanyaki Jin in the restaurant, he also values communication. He is a veteran chef whose charm lies in his solid skills as a professional cook and his warmth of service.

長谷川 恭央Yasuo Hasegawa

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