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41 - 60 of 113 chefs

DUMBO PIZZA FACTORY Yokohama

DUMBO PIZZA FACTORY 横浜

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

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

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

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

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

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

Chugokusai Kashiwanoki

中国菜 柏ノ木

  • Mito/Hitachinaka, Ibaraki
  • Chinese,Chinese / General / Cantonese / Shokoshu (Chinese Shaoxing wine)

柏 寛士Hiroshi Kashiwa

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

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

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

太田 欽午Kingo Ota

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

GORA BREWERY PUBLIC HOUSE

GORA BREWERY PUBLIC HOUSE

  • Hakone/Gora, Kanagawa
  • Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer

熊谷 振一Shinichi Kumagai

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

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

白戸Shirato

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

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

入山 卓也Takuya Iriyama

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

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

中辻Nakatsuji

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

GARDEN HOUSE MINATOMIRAI

GARDEN HOUSE MINATOMIRAI

  • Sakuragicho, Kanagawa
  • Pasta/Pizza,Italian/French / Pizza / Pasta / General

岡田 宏太郎Koutaro Okada

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

BIRD HOTEL GARDEN HOUSE

BIRD HOTEL GARDEN HOUSE

  • Kamakura/Zushi, Kanagawa
  • Pasta/Pizza,Italian/French / Pasta / Pizza / General

滝口 翼Tsubasa Takiguchi

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

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

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

Waryori Hanajin

和料理 はな甚

  • Kawagoe, Saitama
  • Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General

立花 義春Yoshiharu Tachibana

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

Teppanyaki INAGAKI Tei

鉄板焼きINAGAKI亭

  • Chigasaki/Samukawa, Kanagawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak

稲垣 繁男Shigeo Inagaki

Mr. Shigeo Inagaki decided to become a chef when he worked part time in the restaurant field.

He was born in 1976 in Tokyo. As he originally liked eating, he worked part time in the restaurant field in his high school days. He had grown found of the restaurant field through the working experience, and he entered a culinary school. After graduating from the school, he entered [UKAI CO., LTD.] to become a chef. He was transferred to [Yokohama Ukai Tei] where he mastered techniques in teppanyaki (grilled on iron griddle) cuisine. After accumulating further training in Ginza and Omotesando to master sophisticated-taste cuisine and grilling meat perfectly, he went independent and opened the current restaurant in 2015.

稲垣 繁男Shigeo Inagaki

Ristorante La Tenda Rossa

ristorante la Tenda Rossa

  • Kannai/Bashamichi, Kanagawa
  • Italian,Italian/French / Pasta / Pizza

西沢 健三NISHIZAWA KENZO

The Chef's Recommendations

The depth and charm of the local culture he learned in Tuscany

He was born in Kanagawa prefecture in 1974. When he was young, he loved to eat, and began working part-time at a restaurant when he was 16. When he was 20, he started working at an Italian restaurant in Kohoku ward, and officially started his career. When he was 24, he went to Italy, and trained there for four years focusing on Tuscany. After returning to Japan, he took on the role of a chef in an affiliated restaurant in Nishi-Azabu, "VINO DELLA PACE". He became the head chef of "ristorante la Tenda Rossa" when he was 29. Eleven years later, he has now grown into the best Italian chef in Yokohama, according to many people.

西沢 健三NISHIZAWA KENZO

Shikiha - Kaiseki Yoshihito

志木葉〜懐石よしひと〜

  • Yokohama Chinatown/Ishikawacho, Kanagawa
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

渡邊 佳人Yoshihito Watanabe

The Chef's Recommendations

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes. 

He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito]. 

渡邊 佳人Yoshihito Watanabe

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