21 - 40 of 112 chefs
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DUMBO PIZZA FACTORY Yokohama
DUMBO PIZZA FACTORY 横浜
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pizza / Beer
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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
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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
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Grilled Aging Beef Yokohama Branch
グリルド エイジング・ビーフ 横浜店
- Yokohama Station, Kanagawa
- Dining Bar,Dining bar / Steak / General / Garlic
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田村 和人Kazuto Tamura
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With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.
He was born in 1979 in Ibaraki. His grandmother, a chef, has always treated him to delicious dishes since he was a young child. His admiration for his grandmother made him desire to create dishes, and he decided to pursue a career as a chef. After graduating from Ecole Culinaire Kunitachi at 18, he studied cooking in France, the home of authentic French cuisine. He trained for 8 years at a French restaurant in Tokyo and worked as a chef at a French restaurant in Kamakura. In July 2015, he joined Grilled Aging Beef Yokohama and currently works as the Kitchen Chief.
田村 和人Kazuto Tamura
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SYCAMORE CAFE TERRACE
SYCAMORE CAFE TERRACE シカモアカフェテラス
- Isesaki/Kiryu, Gunma
- Cafe,Cafe/Sweets / Others / Coffee / Black Tea
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新井 翔也 Shoya Arai
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From Japanese, Western, and Chinese cuisine to sweets, Mr. Arai makes people smile with delicious taste.
He was born in 1996 in Gunma. When he applied for high school, he reexamined his career path after being unable to enter the preparatory high school of his choice. Upon entering a high school with a culinary department, he became fascinated with the world of cooking. Over three years, he learned the fundamentals and honed skills in Japanese, Western, and Chinese cuisines and pastry making. After graduation, he spent eight years improving his skills in the Western cuisine department and restaurants of the Hotel New Otani in Kioicho. He then returned to Gunma and joined his current company. He was involved in the launch of operations and became the manager of two restaurants in the Mizunuma Village.
新井 翔也 Shoya Arai
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Ristorante TSUMU
RistoranteTSUMU
- Tsukuba, Ibaraki
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine)
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大井 健司Takeshi Oi
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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
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Chugokusai Kashiwanoki
中国菜 柏ノ木
- Mito/Hitachinaka, Ibaraki
- Chinese,Chinese / General / Cantonese / Shokoshu (Chinese Shaoxing wine)
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柏 寛士Hiroshi Kashiwa
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In this place where he was born and raised, Mr. Kashiwa wants to continue being a chef until his life's end.
He was born in 1983 in Ibaraki. He aspired to become a chef naturally from an early age. After graduating from a vocational school, he worked as a chef in Kanagawa. In 2016, he opened Kashiwanoki in his hometown. The restaurant was flooded by the typhoon in October 2019 and forced to close, but with the support of many people, it reopened a year later. The restaurant moved to its current location in August 2024. He is a studious chef who does not forget his love and gratitude to the locals and people who have nurtured and supported him.
柏 寛士Hiroshi Kashiwa
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Kamakura Sukiyaki & Shabu-Shabu Restaurant Sasho
Kamakura Sukiyaki & Shabu-Shabu Restaurant Sasho
- Kamakura/Zushi, Kanagawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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横井 良介Ryosuke Yokoi
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Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.
He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.
横井 良介Ryosuke Yokoi
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Sushi Koizumi
鮨こいづみ
- Yokohama Station, Kanagawa
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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小泉 英樹Hideki Koizumi
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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
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Unoshima Villa
うのしまヴィラ
- Mito/Hitachinaka, Ibaraki
- Japanese,Japanese / General
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原田 顕命Kenmei Harada
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Through cooking, Mr. Harada wants to deliver an appreciation for nature and the excitement of food.
He was born in 1995 in Ibaraki. One cook he saw on TV became the catalyst for a significant change in his life. He decided to pursue a career in Japanese cuisine out of a desire to enrich people's hearts and minds through Japanese food. After graduating from a vocational school, he honed his culinary sensibility at a ryotei restaurant in Kyoto. Then, he worked at a kappo restaurant in Tokyo, where he served as sous chef for six months at a branch in Shanghai. Currently, as the head chef of the inn run by his family, he provides personalized cuisine to ensure that each guest is truly satisfied.
原田 顕命Kenmei Harada
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Restaurant Ohtsu
レストラン オオツ
- Hitachi/Hitachiota, Ibaraki
- French,Italian/French / French / Western Sosaku (creative cuisine)
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大津 高志Takashi Ohtsu
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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
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Yamaguchi-rou Main Branch
山口楼 本店
- Mito/Hitachinaka, Ibaraki
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / General
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相田 昌弘Masahiro Aida
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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
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Sushikappou Ku-kai
寿司割烹空海
- Chiba Station, Chiba
- Sushi,Japanese / Sushi / General
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村木 未来Mirai Muraki
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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
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Terrace Restaurant Rose
テラスレストラン・ローズ
- Mito/Hitachinaka, Ibaraki
- French,Italian/French / French
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長谷川 恭央Yasuo Hasegawa
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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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Teppanyaki Bian Yokohama
鉄板焼 美安 横浜
- Kannai/Bashamichi, Kanagawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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小野田 弘毅Hiroki Onoda
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Mr. Onoda's interest in food began at an early age and led him to become a chef.
He was born in 1958 in Tsukiji, Tokyo. With a father who was a wholesaler, he was exposed to food from an early age and became a chef. While working hard at a Japanese restaurant, he encountered Bian when things were going differently than expected. It has about eight branches in Tokyo, but the Yokohama branch is characterized by its space. Although people tend to imagine teppanyaki as a style where food is grilled right before them, Onoda says that his restaurant's style of serving food in private rooms results from consideration for the customers' comfort.
小野田 弘毅Hiroki Onoda
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Juwari Soba Irori Mizunuma Branch
十割そば 囲炉裏 水沼店
- Isesaki/Kiryu, Gunma
- Soba (noodles),Japanese / General / Soba (noodles) / Donburi (rice bowl)
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千葉 喜明Yoshiaki Chiba
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Offering Juwari Soba in a rich natural environment with delicious water and air.
Mr. Chiba was born in 1973 in Iwate. Growing up watching his parent as they ran a soba restaurant, he naturally became a soba chef himself. After graduating high school, he started working at Nanbuyashiki, a soba specialty restaurant and began training. He honed his skills for more than 10 years. After turning 30, he returned to his hometown, intending to take over his family's soba restaurant. Still, the 2011 earthquake forced the restaurant out of business, and he moved to Tokyo. He has worked at soba specialty restaurants in Tokyo and Kanagawa. In 2024, he joined his current company. He was involved in the start-up of Juwari Soba Irori Mizunuma Branch and became the manager at the time of its opening.
千葉 喜明Yoshiaki Chiba
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Kamakura Kaisen Umi Kamakura Komachi
鎌倉海鮮 碧海-umi-鎌倉小町
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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高橋 いず美Izumi Takahashi
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As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.
She was born in 1974 in Miyagi. She has a strong interest in cooking and a deep knowledge of presentation and tableware. Her interest in cooking, serving, and tableware has led to her own joy and interest in the culinary world. She started her career in 2017. Learn about sake and fish at Sakana BAR Ippo in Azabu-Juban. In 2024, she opened umi, serving guests daily as the proprietress.
高橋 いず美Izumi Takahashi
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Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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保崎 航大Kodai Hosaki
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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
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Nonna Nietta
Nonna Nietta
- Tsukuba, Ibaraki
- Italian,Italian/French / Italian / Steak / Pasta
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川村 憲二Kenji Kawamura
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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
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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
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内村 孝一Koichi Uchimura
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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
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Kawagoe Kousushi
川越 幸すし
- Kawagoe, Saitama
- Japanese,Japanese / General / Unagi (eel) / Sushi
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長島 貴子Takako Nagashima
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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
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