181 - 200 of 1712 chefs
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Charcoal-grilled Eel Doikatsuman Kinkakuji Branch
炭焼鰻 土井活鰻 金閣寺店
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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金谷 竜大Tatsuhiro Kanatani
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[Doikatsuman] Chef's skill and spirit learned at the main branch.
Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.
金谷 竜大Tatsuhiro Kanatani
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Unagidokoro Umami
うなぎ処 美味美
- Tenmabashi, Osaka
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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森本 優子Yuko Morimoto
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Adding color to special days of tourism and small everyday luxuries.
Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.
森本 優子Yuko Morimoto
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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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Imajin
今甚
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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飯田 純一Junichi Iida
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Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.
He was born in 1982 in Ibaraki. Impressed by fried rice and dumplings, he developed a passion for Chinese food. His desire to recreate these delicacies with his hands led him to pursue a career as a chef. After graduating from culinary school, he trained for 7 years at the ramen restaurant Menya Musashi. Then, he worked at KINTAN, a Yakiniku restaurant, for 7 years to deepen his diverse skills and experience. In July 2022, he joined Imajin. He has grown to be a central restaurant member with his solid skills.
飯田 純一Junichi Iida
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Sushi Aounabara
鮨 青海原
- Kamihonmachi, Osaka
- Sushi,Japanese / General / Sushi / Japanese Beef Steak
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松田 俊昭Toshiaki Matsuda
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"Food makes people happy." To be a chef who can give dreams to guests.
Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Sushi Aounabara.
松田 俊昭Toshiaki Matsuda
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Syunmi Karoku
旬味 鹿六
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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布施 直樹Naoki Fuse
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Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.
Mr. Naoki Fuse was born in 1980 in Miyagi. At the age of 20, he started working as a chef. After learning the basics of cooking at Syunmi Karoku, he contributed to Shunka, located in Goryokaku Tower. After gaining many experiences as a chef, he took over Shunmi Karoku. The restaurant has been supported by not only local people but also a lot of guests since it opened in 2013. He has maintained the tastes many people love and a flexible style that can adjust to various scenes.
布施 直樹Naoki Fuse
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Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch
串かつ酒場 ひろかつ 渋谷道玄坂店
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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富樫陸也Rikuya Togashi
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Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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Private Room Izakaya -shikinouta- Kyoto Ekimae Branch
全席個室居酒屋 四季の詩-shikinouta-京都駅前店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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箕浦 幸一Koichi Minoura
The Chef's Recommendations -
Mr. Minoura has been very interested in cooking ever since he was a child.
Mr. Minoura was born in 1985 in Gifu. Having been very interested in cuisine since he was a child, from the age of 16, he began walking the path of cooking. After honing his cooking skills for 6 years at a famous Japanese inn in Gifu, he served as head chef at a long-standing Japanese restaurant in Shimbashi called Ikkoku. He was then selected to be the head chef at -shikinouta-, where he works even now. He works tirelessly every day to deliver delicious food and smiles to his customers.
箕浦 幸一Koichi Minoura
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GINZA FUJIMARU
GINZA FUJIMARU
- Ginza, Tokyo
- French,Italian/French
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藤丸 貴成Takanari Fujimaru
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Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.
He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.
藤丸 貴成Takanari Fujimaru
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Birra Ristrante GAJA
ガヤ 小樽店（Birra Ristrante GAJA）
- Otaru/Yoichi/Shakotan, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle) / Horumon (offal meat)
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番場 俊晃Toshiaki Banba
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Since the opening, Mr.Banba has pursued the goal of making his customers smile with delicious food.
Since the opening of GAJA Otaru, he has been a central figure in the dining hall, bringing energy and liveliness to the restaurant. He constantly strives to improve himself as a waiter and chef, all for the sake of the customers' satisfaction. Currently, he oversees several locations, including Otaru, Seizan, and Eniwa, commuting between each. He is continuously pursuing "better service" to further improve the quality of his food and service.
番場 俊晃Toshiaki Banba
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Niku Bakuren
肉ばくれん
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鈴木 昭宏Akihiro Suzuki
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Mr. Suzuki provides a higher grade of food and atmosphere to create an inspiring dining-out experience.
He was born in 1973 in Osaka. At the age of 28, he started working for a company that operates a restaurant business, gaining experience mainly in Italian cuisine. In February 2023, he joined the newly opened Niku Bakuren, where he warmly welcomes guests from Japan and abroad.
鈴木 昭宏Akihiro Suzuki
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Menyasakaba Morimori Enoshima branch
麺屋酒場 盛盛 江ノ島店
- Enoshima/Kugenuma, Kanagawa
- Ramen,Ramen (noodles) / Nagoya Cochin (chicken) / Yum Cha/Dim Sum / Miso Ramen (miso sauce ramen)
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櫻井 輝Hikaru Sakurai
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Serving delicious food using attractive ingredients found through travels throughout Japan.
Mr. Sakurai was born in 1990 in Tokyo. He started his career in the food and beverage industry because he loves eating, especially delicious food, in a lively and lively atmosphere with many people. He gained extensive experience in Japanese cuisine, Chinese, and izakaya(Japanese pub), mainly in Tokyo. In 2021, he became the manager of Menyasakaba Morimori. While traveling around Japan, such as Hokkaido and Iwate, he is looking for attractive ingredients and learning deeply about the food in each region. He applies this experience to develop the restaurant's menu, offering fascinating dishes daily.
櫻井 輝Hikaru Sakurai
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Jinroku
甚六
- Shirokane/Shirokanedai, Tokyo
- Teppanyaki,Yakiniku/Steak / Takoyaki (octopus balls) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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應田 壽一Hisakazu Ota
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Mr. Ota has been pursuing the possibilities of Teppan cuisine for over 35 years, with the Kansai as the backbone.
He was born in 1962 in Osaka. Growing up in Tsuruhashi, Osaka, known as the town of okonomiyaki and yakiniku, he became familiar with the taste from an early age. After moving to Tokyo, he was engaged in a different industry before switching careers and opening Jinroku in Shirokane in 1989. Later, he opened JINROKU Pacific in Hawaii and JINROKU Anti in Haneda Airport as directly managed branches. In addition, he is also involved in producing hotels and highway service areas. In 2021, the main restaurant reopened following the renovation of the building. Yakiniku Imajin also opened adjacent to it.
應田 壽一Hisakazu Ota
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Ayakaritai
あやかり鯛
- Yushima, Tokyo
- Local Japanese,Japanese / General / Local Japanese Cuisine / Sake
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大山 和樹Kazuki Oyama
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Mr. Oyama wants to provide guests with the best pairing of dishes and sake.
He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.
大山 和樹Kazuki Oyama
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Usagi to Kame
うさぎと亀
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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吉田 直行Naoyuki Yoshida
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A chef who has studied mainly Itamae cuisine (traditional Japanese cuisine) and local cuisine.
Mr. Naoyuki Yoshida was born in 1970 in Hokkaido. At the age of 20, he entered the world of Japanese cuisine and spent his days studying as a chef at Itamae Ryori Ichifuji in Sapporo. Then, after receiving an offer from a guest visiting the restaurant from Tokyo, he moved to Tokyo at the age of 30. While gaining experience as a chef in Tokyo, he met the owner of Usagi to Kame, which has its main restaurant in Susukino, Sapporo. Currently, he is the head chef at the Ginza branch.
吉田 直行Naoyuki Yoshida
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Niku to Kaisen Grill Pastan Tenmonkan Branch
肉と海鮮グリル パスタン 天文館店
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood
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徳田 康介Kosuke Tokuda
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Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.
He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.
徳田 康介Kosuke Tokuda
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Omusubi-dokoro Morimori
おむすび処 盛盛
- Enoshima/Kugenuma, Kanagawa
- Japanese,Japanese / General
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田中 賢司Kenji Tanaka
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A food artist who unites people with his finest flavors.
Mr. Tanaka is the owner and chef, born in Tokyo. Started working in the restaurant industry in 1996 and trained all over the country. In 2010, he opened a restaurant in Koiwa and expanded its affiliated stores. After trying various tourist spots during the COVID-19 pandemic, he launched a rice ball restaurant in 2023. This restaurant uses high-quality ingredients and was founded based on the idea of valuing connections with people. He offers food journeys through delicate flavors and relationships.
田中 賢司Kenji Tanaka
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SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO
SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO
- Susukino, Hokkaido
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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堀野 衣真里Imari Horino
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A bartender who proposes a blissful moment on the night of Sapporo.
Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.
堀野 衣真里Imari Horino
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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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澤田 明希Aki Sawada
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Mr. Sawada cooks dishes that respect the ingredients and fascinate everyone who eats them.
His passion for food led him to a culinary career, where he learned Japanese cuisine basics and delicate techniques at a long-established ryotei restaurant. After that, he worked as a cook at the consulate general of Japan in Detroit, serving food to dignitaries from various countries. In addition, as Executive Chef of the Singapore Restaurant Group, he was involved in developing menus fused with diverse culinary cultures. With the skills and sensitivity he has cultivated throughout his career, he joined SAKE STAND R.
澤田 明希Aki Sawada
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