41 - 60 of 114 chefs
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Milky Wave
ミルキーウェイブ
- Kawagoe, Saitama
- General,Western / General / Omurice (omelet rice) / Cake
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小澤 勇Isamu Ozawa
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His starting point was the flavor of the chicken rice he ate as a child
Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.
小澤 勇Isamu Ozawa
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Cambusa
カンブーザ
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pasta / Pizza
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小林 範好Noriyoshi Kobayashi
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Mr. Kobayashi captivates guests with dishes full of passion and creativity.
Growing up watching his parents working as chefs, he entered the restaurant industry to take over the family business. As he honed his skills and knowledge, he became captivated by the depth of Italian cuisine. Driven by a desire to learn authentic flavors, he went to Italy to train in Sicily. After returning to Japan, he worked as a chef at an Italian restaurant. In 2024, he assumed the role of chef at Cambusa. He creates dishes that maximize ingredients' natural flavors, offering a simple yet profound tasting experience.
小林 範好Noriyoshi Kobayashi
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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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Yakiniku Muraki
焼肉むらき
- Yokohama Station, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)
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佐久間 裕大Yuta Sakuma
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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
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Kamakura Sukiyaki Shabu Shabu Restaurant Sasho
鎌倉すき焼きしゃぶしゃぶレストラン 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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Ryotei Omiya ICHI-NO-YA
料亭 大宮 一の家
- Omiya, Saitama
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)
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赤石 純一Junichi Akaishi
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The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.
Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.
赤石 純一Junichi Akaishi
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Restaurant ROSE FARM HOUSE
Restaurant ROSE FARM HOUSE
- Tsukuba, Ibaraki
- Creative,Sosaku (creative) / Western Sosaku (creative cuisine) / Soft Ice Cream
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木下 知也Tomoya Kinoshita
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Struggling but enjoying providing space and food that interacts with nature.
Mr. Kinoshita was born in 1988 in Ibaraki. After graduating from culinary school, he worked at a restaurant in Tokyo. Later, while moving from place to place in Japan, he came into contact with foodstuffs unique to the region. In April 2021, he returned to his hometown following the renovation of the facility and became the head chef and manager of Restaurant ROSE FARM HOUSE. He finds it interesting to offer meals that confront nature as a "rose farm" rather than the conventional cuisine and the facility's operation.
木下 知也Tomoya Kinoshita
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Niku Kappou Tsubomi ~hanatale~
肉割烹 蕾 〜hanatale〜
- Takasaki, Gunma
- Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Sashimi (raw fish)/Seafood
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長谷川 和臣Kazuomi Hasegawa
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Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.
He was born in 1984 in Gunma. Cooking is his passion, and he has trained and studied in various fields, including a restaurant that serves live fish from a fish tank and a Western-style restaurant. He honed his Japanese cooking skills by working as a chef at the counter of a Japanese restaurant from age 23 and opened hanatale in July 2017, serving as the owner-chef. His goal is to become an all-around chef who not only serves delicious food but also pays attention to ingredients and cooking methods and treats customers first and foremost.
長谷川 和臣Kazuomi Hasegawa
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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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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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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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GARDEN HOUSE MINATOMIRAI
GARDEN HOUSE MINATOMIRAI
- Sakuragicho, Kanagawa
- Pasta/Pizza,Italian/French / Pizza / Pasta / General
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岡田 宏太郎Koutaro Okada
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An experienced Italian chef who continues to realize his childhood dream.
Mr. Okada was born in 1974 in Kanagawa. Having been interested in food since he could remember, he decided to pursue a career in the food business. Experienced in moving to Italy to study authentic Italian cuisine. After returning to Japan, he served as a head chef at restaurants at famous hotels such as Peninsula Tokyo and Mandarin Oriental Tokyo. Before the Corona disaster, he also showed his skills in Honolulu's membership-based Italian. Currently, he serves as the general chef of several restaurants, including GARDEN HOUSE MINATOMIRAI.
岡田 宏太郎Koutaro Okada
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La Veranda APA Hotel & Resort Tokyo Bay Makuhari
ラ･ベランダ アパホテル 東京ベイ幕張
- Kaihin-Makuhari, Chiba
- Buffet,Buffet / General / General / Steak
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中辻Nakatsuji
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Offering hospitality with a live atmosphere utilizing extensive experience.
Mr. Nakatsuji was born in 1962 in Chiba. He is an experienced chef who has honed his skills since his mid-twenties. Since July 2006, he has worked at the buffet restaurant "La Veranda" in APA Hotel & Resort Tokyo Bay Makuhari. Currently serving as the sous-chef, he utilizes the skills he has cultivated to offer many visitors a dining experience with a live atmosphere.
中辻Nakatsuji
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GORA BREWERY PUBLIC HOUSE
GORA BREWERY PUBLIC HOUSE
- Hakone/Gora, Kanagawa
- Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer
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熊谷 振一Shinichi Kumagai
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Born in Akita, serving authentic pizza cultivated in training in Naples.
Mr. Kumagai was born in 1992 in Akita. While in high school, he began working part-time at a pizzeria in Yokohama and was so impressed with the pizza he ate that he decided to go into the culinary world. Upon the chef's recommendation, he entered a vocational school after graduating high school. He gained three years of experience at a cake shop in Kanagawa and honed his skills at a pizzeria in Tokyo. After about a year and a half of training in Naples by chance, he is currently showing off his skills at GORA BREWERY PUBLIC HOUSE.
熊谷 振一Shinichi Kumagai
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BIRD HOTEL GARDEN HOUSE
BIRD HOTEL GARDEN HOUSE
- Kamakura/Zushi, Kanagawa
- Pasta/Pizza,Italian/French / Pasta / Pizza / General
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滝口 翼Tsubasa Takiguchi
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Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.
He was born in 1981 in Tokyo. At his part-time job at a restaurant that he started in high school, the chef liked his work performance so much that he let him work in the kitchen. Realizing the joy of cooking, after graduation, he studied hard as a chef at various restaurants in Tokyo, including French restaurants. Thinking he wanted to work at a more minimal distance, he encountered BIRD HOTEL GARDEN HOUSE, a restaurant based on the concept of local production for local consumption. In July 2023, he was appointed as chef there. He draws out the flavors of the ingredients while using various techniques.
滝口 翼Tsubasa Takiguchi
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Teppanyaki Nanami APA Hotel & Resort Tokyo Bay Makuhari
鉄板焼 七海 アパホテル＆リゾート〈東京ベイ幕張〉
- Kaihin-Makuhari, Chiba
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak
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白戸Shirato
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An experienced chef offers exquisite dishes to satisfy all the senses.
Mr. Shirato was born in 1971 in Chiba. He is an experienced chef who has honed his skills at teppanyaki restaurants within APA Hotels. He worked for four years at "Teppanyaki THE Nanami" in APA Hotel & Resort Ryogoku Eki Tower. In October 2024, he moved to APA Hotel & Resort Tokyo Bay Makuhari and is currently working at Teppanyaki Nanami at the hotel. He offers dishes that satisfy all the senses of his guests.
白戸Shirato
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Restaurant La Veranda APA Hotel & Resort Yokohama Bay Tower
ラ･ベランダ アパホテル横浜ベイタワー
- Kannai/Bashamichi, Kanagawa
- Buffet,Buffet / General / General / Others
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太田 欽午Kingo Ota
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Continually refined techniques and experience realize high-quality cuisine and hospitality.
Mr. Ota was born in 1969 in Tokyo. After working part-time as a student, he pursued a career in the culinary field. He has served in restaurants and banquets at major hotels, as well as as executive chef at an Italian restaurant and as a chef at a cruise restaurant. In 2016, he joined APA Hotel. In 2017, as head chef of APA Hotel Osaka Higobashi Ekimae, he improved the quality of food and efficient cooking operation. In 2023, he was appointed head chef of APA Hotel & Resort Yokohama Bay Tower. He provides high-quality dishes and hospitality to guests from Japan and abroad.
太田 欽午Kingo Ota
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Sky Cruise Makuhari APA Hotel & Resort Tokyo Bay Makuhari
スカイクルーズマクハリアパホテル＆リゾート<東京ベイ幕張>
- Kaihin-Makuhari, Chiba
- Buffet,Buffet / General / Cake / Cocktail
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入山 卓也Takuya Iriyama
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With experience in various genres, Mr. Iriyama offers an elegant moment on the hotel's highest floor.
He was born in 1989 in Tochigi. His culinary career began at a neighborhood Chinese restaurant. Following this, he gained experience at various dining establishments across Tokyo, working in a range of different genres. In 2016, he joined APA Hotel. He currently serves at Sky Cruise Makuhari at the APA Hotel & Resort Tokyo Bay Makuhari.
入山 卓也Takuya Iriyama
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Waryori Hanajin
和料理 はな甚
- Kawagoe, Saitama
- Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General
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立花 義春Yoshiharu Tachibana
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The world of cuisine that began with an actor and his two hats
Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.
立花 義春Yoshiharu Tachibana
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Secrets By Seashore
浜辺のかくれんぼ Secrets by Seashore
- Kaihin-Makuhari, Chiba
- Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee
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T・ヨッコT. Yokko
The Chef's Recommendations -
There are reasons why you are as healthy as you are.
This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.
T・ヨッコT. Yokko
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