181 - 200 of 1808 chefs
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Bistro TOMO
ビストロ TOMO
- Shimbashi/Shiodome, Tokyo
- Bistro,Italian/French / General / Italian / Wine
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木下 智晴Tomoharu Kinoshita
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Became a chef after being approached by a friend's father.
Mr. Kinoshita was born in 1986 in Kanagawa. He has always loved fishing and started cooking the fish he caught when he was in first grade in elementary school. Later, while contemplating a career as a professional bowler, he was approached by his friend's father, who owned an Italian restaurant, which set him on the path to becoming a chef. After gaining experience at Italian and French restaurants such as Katsu's and Restaurant Ratatouille, he is currently working at Bistro TOMO.
木下 智晴Tomoharu Kinoshita
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Monzen-nakacho Koshitsu Yakiniku ROYAL
門前仲町 個室焼肉 ロイヤル
- Monzen-Nakacho, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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横田 工Takumi Yokota
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Offering people a "special experience" through a dedication to food and ambiance.
Mr. Yokota has a career as a restaurant chef in Tokyo, bringing pleasant times to many guests through his culinary skills. He is currently working as a chef at Koshitsu Yakiniku Royal. It's a restaurant that pays attention to details, from ingredient selection to the ambiance, to deliver a "special experience." Located in front of Monzen-nakacho Station, it provides moments that satisfy the heart.
横田 工Takumi Yokota
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Nihon-ryori Ootsu
日本料理おお津
- Sayama, Saitama
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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梶浦 健一 Kenichi Kajiura
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Mr. Kajiura offers warm hospitality with dishes prepared wholeheartedly and carefully, starting from selecting ingredients.
He was born in 1972 in Saitama. Started his apprenticeship at a Japanese restaurant in Tokorozawa, initially with a casual interest in cooking due to his love for food. Inspired by an encounter with a colleague he respects as a person and a chef, he seriously honed his culinary skills and became even more fascinated with cooking. Then, he moved on to work at a Ryotei (traditional Japanese restaurant) in Ginza, where he also worked as a head chef. Afterward, he opened his restaurant in Nippori, which was popular for seven years before returning to Saitama. He then contributed to the launch of Ootsu and became the head chef when it opened in November 2019.
梶浦 健一 Kenichi Kajiura
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Mizutaki Zenzai
水炊き 善哉
- Hirao/Kiyokawa, Fukuoka
- Mizutaki (chicken hot pot),Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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山下 展史Hiroshi Yamashita
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Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.
He was born in 1984 in Miyazaki. He decided to become a chef because he was happy to see people smiling and saying that his food was delicious. Since then, he has gained experience at various restaurants and met many people. In 2023, his skills were recognized, and he joined his current company, where he has worked as a chef at Mizutaki Zenzai ever since.
山下 展史Hiroshi Yamashita
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Yakiniku Horumon Ogyu
焼肉・ホルモン おぎゅう
- Hyogo, Hyogo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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金本 成志Songi Kanemoto
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Offering the best technique from a high-end yakiniku restaurant! Mr. Kanemoto provides the authentic taste.
He was born in 1990 in Hyogo. After graduating high school, he gained experience in various restaurants and joined the high-end steak restaurant Kawamura in 2009. Later, he was involved in opening his family's yakiniku restaurant in Shinsaibashi, then worked as a manager of a yakitori restaurant before entering the yakiniku industry. At a company operating high-class yakiniku restaurants in Sannomiya, he was in charge of sales, purchase management, and human resource development for all restaurants for about 7 years. When he was considering leaving the company, he met the current owner and participated in the launch of Ogyu. Currently, he is working as a head chef.
金本 成志Songi Kanemoto
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AOHIGE Main Branch
青ひげ本店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak
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岸井 拓也Takuya Kishii
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Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.
He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.
岸井 拓也Takuya Kishii
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Sotoroku
十十六 (そとろく)
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)
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荒川 正敏Masatoshi Arakawa
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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
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Unagi Ryouri Unawa Izumi
うなぎ料理うな和泉
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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加藤 晴久Haruhisa Kato
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Challenging the world of eel cuisine with a new heart as a chef.
Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.
加藤 晴久Haruhisa Kato
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Shimbashi Ren / SAKE STAND R
新ばし煉 / SAKE STAND R
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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金内 健一Kenichi Kanauchi
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Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.
In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.
金内 健一Kenichi Kanauchi
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Gionshinbashi Nakatani
祇園新橋中谷
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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中谷 一郎Ichiro Nakatani
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Over 20 years dedicated to Japanese cuisine! A skilled chef honed in Kyoto's renowned restaurants.
Mr. Nakatani was born in 1975 in Kyoto. Coming from a family that ran a pottery shop, with close ties to chefs from a young age, it was only natural to pursue a career in cooking. This craftsman-like chef spent 20 years honing his skills in Japanese cuisine at renowned hotels and esteemed restaurants in Kyoto. Utilizing his extensive skills and experience, he became independent in October 2015, opening his restaurant, Gionshinbashi Nakatani, in the atmospheric area of Gion. The restaurant's reputation quickly spread through word of mouth, attracting the attention of food enthusiasts.
中谷 一郎Ichiro Nakatani
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Yakitori Kemuri [Sake specialty store]
焼き鳥けむり【日本酒専門店】
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake
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池原 慎太郎Shintaro Ikehara
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Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.
He was born in 1994 in Okinawa and is currently working at Yakitori Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.
池原 慎太郎Shintaro Ikehara
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Birra Ristrante GAJA Eniwa branch
ビラ・リストランテ GAJA 恵庭店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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名畑 優樹Yuki Nahata
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Customer's happiness is his happiness!
Mr. Nahata was born in November 1982 in Hokkaido. He has been involved in the restaurant industry for about 20 years, since he was 18 years old. He has taken over from his predecessor, but he will provide his customers the best space and service with his natural cheerfulness and energy! Please feel free to talk to him when you visit the restaurant! All of the employees look forward to serving you!
名畑 優樹Yuki Nahata
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Okonomiyaki Teppanyaki Enmusubi
お好み焼き 鉄板焼き 縁むすび
- Shimbashi/Shiodome, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Wine
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長谷川 義洋Yoshihiro Hasegawa
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Proposing suitable food and space for the important encountering of guests.
Mr. Hasegawa was born in 1982 in Tokyo. He worked at a restaurant in Tokyo at 18 and started his career as a chef. Experience the core genre of high-quality ingredients such as teppanyaki dishes and sushi. He deepened his knowledge as a chef in various areas such as Setagaya, Shibuya, and Ikebukuro. Currently, he works as an owner and chef at Enmusubi, a restaurant often used for business entertainment and special occasions. He offers food and space suitable for guests' important "En (encountering)."
長谷川 義洋Yoshihiro Hasegawa
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Unagi no Naruse Morioka Branch
鰻の成瀬 盛岡店
- Morioka, Iwate
- Unagi (eel),Japanese / Unagi (eel)
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齋藤 翔Sho Saito
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To be a part of customers' everyday life, not just for special occasion meals.
Mr. Saito was born in 1993 in Iwate. Starting as a part-time job, he gained experience in kitchen and service work at a restaurant. On May 25, 2024, he became the manager with the opening of Unagi no Naruse Morioka Branch. It is a rare eel specialty restaurant in the area serving delicious eel in a relaxed atmosphere. To make eel, a typical "special occasion meal," more familiar to local residents, he continues to operate the restaurant daily, placing importance on the relationship with customers.
齋藤 翔Sho Saito
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Kyoufu Ippin Ryouri Kiyomizu
京風一品料理きよみず
- Okaido/Gintengai, Ehime
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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森脇 巧Takumi Moriwaki
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Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.
He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.
森脇 巧Takumi Moriwaki
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Yakiniku no Meimon Tendan Gion Main Branch
焼肉の名門 天壇 祇園本店
- Gion, Kyoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine
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樋口 隆士 Takashi Higuchi
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Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.
He was born in 1967 in Kyoto. While working as a bartender at a hotel, he was fascinated by the delicious taste of wine and decided to become a sommelier. He trained at the main bar and wine bar of the Kyoto Brighton Hotel and is currently the owner-sommelier at Tendan. Still learning about wine, he provides special moments with his wealth of knowledge and passion for wine.
樋口 隆士 Takashi Higuchi
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Wagyu Kurosawa Sakaimachi-dori Branch
和牛黒澤 堺町通り店
- Otaru/Yoichi/Shakotan, Hokkaido
- Unagi (eel),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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Wagyuryori Koshitsu Teppanyaki Zuisho Haruyoshi Branch
和牛料理 個室 鉄板焼 瑞祥 春吉店
- Nishinakasu/Haruyoshi, Fukuoka
- Teppanyaki,Yakiniku/Steak
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山下 新吾Shingo Yamashita
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Mr. Yamashita is a teppanyaki specialist.
He is the owner and chef of Zuisho Daimyo Branch, a restaurant in the same group.
山下 新吾Shingo Yamashita
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Yonezawa Gyu Sankai Ryori Yoshi-tei
米沢牛・山懐料理吉亭
- Yonezawa, Yamagata
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine
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高橋 光也Mitsuya Takahashi
The Chef's Recommendations -
Exhibiting skills that are backed up by experience for the sake of all customers.
Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.
高橋 光也Mitsuya Takahashi
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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
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清水 仁詞Hitoshi Shimizu
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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
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